this post was submitted on 07 Dec 2023
110 points (93.7% liked)

Climate - truthful information about climate, related activism and politics.

5310 readers
355 users here now

Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world.  About 1C of total warming.  Second chart:  about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability.  Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases.  About 0.5C of cooling with large error bars from SO2.

Recommended actions to cut greenhouse gas emissions in the near future:

Anti-science, inactivism, and unsupported conspiracy theories are not ok here.

founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] JohnDClay@sh.itjust.works 35 points 11 months ago (5 children)

When people think of electric stoves, they think of resistance not induction. If people had more experience with induction, I'm sure they'd be less resistant to the change.

[–] 0xtero@kbin.social 12 points 11 months ago* (last edited 11 months ago) (1 children)

But this is America, they still use checks...
They're so controlled by their corporations.

[–] VubDapple@lemmy.world 5 points 11 months ago (1 children)

Give me a digital transaction without fees and I'll give up checks. They cost less to accept.

[–] Kecessa@sh.itjust.works 8 points 11 months ago (1 children)

Lulz, fees on digital transactions, is it the 90s again?

[–] VubDapple@lemmy.world 2 points 11 months ago (2 children)

When I accept digital payments for my professional work there is always a fee no less than 1% and sometimes as high as 3.75%. Is your experience different?

[–] ECB@feddit.de 2 points 11 months ago (1 children)

I think they're making fun of the US for still having fees.

Here in europe bank transfers are generally free.

[–] VubDapple@lemmy.world 2 points 11 months ago* (last edited 11 months ago)

Point scored for Europe. I wish that was the case here. I use a service that will do ACH transactions (account to account) for about 1% but many people only want to pay with cards and that means 2.75% or more. Banks suck.

[–] Kecessa@sh.itjust.works 1 points 11 months ago (1 children)

Yeah so over here you would lose more from clients not doing business with you because your prefer checks than what it would cost to pay the fees, but I thought you meant transaction fees for the person paying, not for the business. Debit is much less expensive than credit too so some businesses just don't accept credit (but it's getting rare).

[–] VubDapple@lemmy.world 1 points 11 months ago

Mostly I do accept the digital payments. Very few, particularly since the pandemic, pay with checks. But it hurts a bit when its accounting time to pay those big fees. Its just profiteering because they can do it as a group of monopolists.

[–] FailBait@lemmy.world 2 points 11 months ago

Just picked new appliances for our house. I wanted to look at induction but the ones that were within budget had some questionable reliability in the reviews. However we made sure we have the beefy outlet so we can upgrade as the price comes down. I miss cooking with gas but new electric stoves and some good pans are not that bad. It’ll hold us over until upgrade time… I hope.

[–] Franzia@lemmy.blahaj.zone 2 points 11 months ago

I tried induction using a plugin electric one burner mini appliance. Its not even the whole real thing and its a great experience.

[–] Uranium3006@kbin.social 2 points 11 months ago (1 children)

induction is nice, and the old school induction are fine if all you do is casual cooking. there's no reason to give big gas more dependence

[–] Kecessa@sh.itjust.works 4 points 11 months ago

Old school resistance you mean

[–] Annoyed_Crabby@monyet.cc 1 points 11 months ago (1 children)

In my experience both have their upside and downside. I only ever use my resistance stove to braising or stewing, anything that require simmering for long hour, as it provide a consistent heat throughout the cooking process.

[–] Kecessa@sh.itjust.works 3 points 11 months ago (1 children)

Are you saying induction doesn't provide consistent heat for long periods? Because resistance is the one that doesn't (at high temp anyway) with the element being turned on and off again and again...

[–] Annoyed_Crabby@monyet.cc 1 points 11 months ago (1 children)

Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn't thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i'm cooking. It still have to cycle on and off to control the heat though.

Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.

In my experience, it's easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don't have that sort of setting unfortunately.

[–] Kecessa@sh.itjust.works 4 points 11 months ago* (last edited 11 months ago) (1 children)

I think it's more about experience with it, you can't cook like you would with a resistance stove... We just made 10L of spaghetti sauce and it was on our induction stove for 6 hours without burning... You just have to get used to adjustments being pretty much instantaneous.

[–] Annoyed_Crabby@monyet.cc 2 points 11 months ago

Honestly, maybe it's my stove. Its a cheaper one as budget is tight. Ohh well, at least i found a balance with it.