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Cooking with gas gets more expensive as Americans face rising prices into 2026 (www.theguardian.com)

submitted 1 day ago by MicroWave@lemmy.world to c/news@lemmy.world

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Trump promised to cut consumers’ energy costs within his first year in office but gas price is up 4% on average

Americans using gas stoves to cook during the holidays, or any other meal in the near future, are set for persistently higher bills, with the price of gas expected to keep rising into next year.

US households will pay 4% more for gas power this year, on average, compared with 2024, with the industrial and power plant sectors experiencing a much higher price rise, a recent analysis from the US Energy Information Administration (EIA) has found.

The cost of gas piped into people’s homes rose by 11.7% in September, compared with a year previously, a higher rate of inflation than in any other area measured by the federal government, such as food, medical care and clothing.

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[–] partial_accumen@lemmy.world 2 points 1 hour ago (1 children)

You got me curious. I also have a Frigidaire, but its circa 2012 I think. I took my largest cast iron skillet (12" Brizoll) and put it on the range dry with nothing in it. I turned on the range and here's what it looks like under a thermal camera after 50 seconds:

collapsed inline media

I see crescent you're talking about, but the thermal difference between the hottest and coldest part of the pan is less than 1.2 degrees C. This was only on for less than a minute. The next time I'm cooking something I'll perform this test again. Additionally, my range has 2 induction elements to cook on on the right hand side, and the left hand elements are electric thermal, so I can perform a non-inductive test too.

[–] ShieldsUp@startrek.website 2 points 1 hour ago

That's really interesting, thanks for the numbers and thermal view! I did not try that and am surprised there is not more of a difference shown here. Mine was purchased last year. I do see some reviews of my model with people complaining about the same thing but it's drowned out by positive reviews.

I wonder if there is more inconsistent behavior with mine, or the pan somehow? I have an unmarked 12" pan that is thicker cast iron with higher sides, and another 12" from Lodge that is thinner with shorter sides. I do notice it more with my unmarked pan, like it can't keep up somehow.

Keep me posted! Curious what yours shows next time you are cooking!