this post was submitted on 31 Dec 2025
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Climate - truthful information about climate, related activism and politics.

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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:

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[–] ZombieCyborgFromOuterSpace@piefed.ca 6 points 2 days ago (7 children)

Don't you need special pots and pans for induction stoves? Would a cast iron skillet work on one of those?  Or a standard non stick pan? 

[–] smh@slrpnk.net 1 points 1 day ago* (last edited 19 minutes ago) (1 children)

Good call asking. It just clicked that my glass pots wouldn't work. I mean, of course they wouldn't, but I wouldn't think of them while stove shopping because I only rarely use them.

5 am rambling about why I have glass pots: I keep them around for a friend that keeps kosher and visits. My non-Jewish understanding is that different folks keep kosher differently based on different traditions. Her tradition is that glass doesn't pick up meat, dairy, or non-kosherness, so the same pot can be used for meat, dairy, or non-kosher meals, with washing in between of course.

Edit: and to make something explicit that I didn't know until I started ordering pizza with kosher-keeping D&D friends: there's a rule against mixing meat and dairy, so it's important to keep things with meat-i-ness and dairy-i-ness separate, because a dairy plate could transfer dairy-i-ness to a meat meal, which would make the meal not-kosher.

Huh interesting. I didn't know that. 

[–] guismo@aussie.zone 16 points 2 days ago (1 children)

Yes, you can test with a magnet. If it doesn't react, it won't work. Aluminium for instance doesn't work.

I don't know why you were down voted and the user below gave misinformation. I bought a non stick pan before without noticing it wouldn't work with my induction. Now I bring a magnet when choosing a pan.

[–] budget_biochemist@slrpnk.net 10 points 2 days ago (1 children)

Aluminium for instance doesn’t work.

A lot of cheap pans I've seen at (AU) Kmart, Big W, Ikea etc are aluminum with a teflon-esque coating, but with a carbon-steel circle attached to the bottom that makes it induction compatible.

[–] guismo@aussie.zone 3 points 1 day ago

It was aldi and not too cheap. But it was a while ago when I induction wasn't common.

[–] budget_biochemist@slrpnk.net 10 points 2 days ago

Would a cast iron skillet work on one of those?

Definitely, you just need pans with a ferromagnetic bottom, so cast iron works very well.

The outer material doesn't matter - only the base. Many cheap induction-compatible pans are made mostly of aluminum with a non-stick coating, but containing a layer of ferromagnetic material in the base that will heat up on an induction stove.

[–] Nick@mander.xyz 3 points 1 day ago (1 children)

Cast iron would work, though you shouldn't blast the heat on it immediately because of how brittle they are and how unevenly they heat. You can find plenty of pictures online of people just chucking a room temp cast iron on at max heat and splitting them right down the middle. They get plenty hot when preheated at around the medium setting on most ranges, and if you need more you can blast it after it's warmed up in like 2-3 minutes.

[–] ZombieCyborgFromOuterSpace@piefed.ca 2 points 1 day ago (1 children)

So, you should start my setting the stove to low and gradually heat it up?

[–] Nick@mander.xyz 4 points 1 day ago

If you want to completely mitigate the risk, then yeah it's ideal to start on low and progressively ratchet the heat up. Personally, I've just left it at medium and then cranked it up two notches on the dial after a few minutes. I've really never used the maximum heat for anything other than boiling water on my range, since just over medium is more than hot enough for a lovely sear. If the coil is significantly smaller than the bottom of the pan, I'd be much more careful and start on low no matter what pan I'm using just to reduce the risk of warping.

[–] skuzz@discuss.tchncs.de -1 points 1 day ago

So will they be offering compatible cookware is the other question. Otherwise it is just an added expense.

[–] Sharkticon@lemmy.zip -5 points 2 days ago (1 children)

Yeah of course those kind of pans work fine. You don't need anything special for induction. It's standard for a lot of the country.

[–] silence7@slrpnk.net 3 points 1 day ago

Old pots which don't have enough iron or nickel in them for a magnet to stick to the bottom won't get hot on an induction stove.

Cast iron works fine, but that cheap aluminum pot you bought as a student 20 years ago won't work.