Induction is fast, but actually cooking is a PITA because mine at least adjusts power output via PWMing the whole output with a very slow square wave: i.e. it alternates between full on and completely off. Yes that’s also what thermostats do on electric stoves with resistive elements, but those have extra thermal mass and thermal lag that smoothes out the overall heat output.
I stopped using an induction burner after having some issues with it, but I think that may have just been user error. I only ever use burners for boiling water for tea these days, so maybe I should give it another try.
Electric coils suck. They never make even contact with the pan, creating hot and cold spots.
Electric radiant is better. But it’s limited by lower burner output.
Gas solves both problems, but creates an additional problem that it measurably reduces indoor air quality with combustion byproducts.
The simple easy solution to that SHOULD be require a vent hood, and wire it so the fan automatically turns on low when the burners are lit. But that seems to require more brain power than the construction industry (or regulators) possess.Induction solves all problems. No combustion byproducts, even heat distribution, high output.
There’s also a company called Impulse that makes an induction cooktop with a 3 kWh battery inside- crank that guy up to 11 and it’ll dump 10 kilowatts into one burner so you can boil a pot of water in under a minute. Put in contrast, most gas and electric burners put out 2-4 kW. Obviously with only 3kWh it can’t sustain that output continually and once the battery is dead you’re left with whatever your electric circuit is good for, but that’s still plenty to get a pot boiling.
I have gas now. If I ever redo my kitchen I’m getting induction.
Gas also sends most of the energy from burning straight into the air so you heat the kitchen more than heating the food
I have a hybrid cooktop. one burner is radiant, the other is induction. this solves all my problems.
I also regularly buy bar keepers friend to clean the pots as stuff stuck outside those pots tend to get fiercely stuck when not using LPG.
Me the broke ass with a concrete rocket stove as backup.
Induction is the best cooktop tech for daily use, and that’s a hill I’m willing to die on. I live in a rented place and cannot simply get rid of our gas range. However, it has a piece of kitchen counter placed on top of it and is only in use for its oven, which thankfully is electric. On top of the counter though? An induction hob.
Maybe, but its also the only cooktop tech that can interfere with implanted electronic medical devices like pacemakers.
and since I have people with pacemakers in my family, I hard avoid induction.
Induction has just gone from “cool, but for the rich folks” to simply an undisputed king of stovetops.
Much like solar and other green technologies.
Been for some time now.
Was still too expensive for many parts of the world until a few years ago.
Maybe. But these pots will life longer then myself. I am sure my grandkids will still be able to use them… and they aren’t even born yet
It’s like EVs. A great paradigm shift in the underlying base technology, accompanied by puzzling interface and control designs that really detract from the enjoyability of the transition.
Induction rules but the touch controls that almost always come with them can fuck right off.
“We should put touch controls on things that are permanently greasy” -Kitchen appliance and gadget designers hired by Satan’s evil twin.
I mean you really should wipe your stovetop off any time it gets greasy, that way it doesn’t build up so you don’t have a mess to deal with later. Even on an old one with knobs I’d advise that.
Absolutely. Luckily, there are induction hobs with knobs (I personally own one), and I hope we’ll see more of them going forward.
I had to buy a used induction stove because they no longer sell new ones with physical knobs at a reasonable price.
Same. Somehow not having complex system of sensors and having a simple knob instead is a premium feature. I begin to see a pattern right there…
Cool! Can I ask which one you have?
Some of the Gorenje Infinity series, don’t remember the model as I bought it second-hand. Here’s a very similar-looking one, Gorenje Infinity EC6INB, except mine has knobs facing front, not right:
Looks sick, works flawless, got in good condition for $50. Can’t complain.
Yeah, that looks awesome! I love the colors.
By front-facing, are the knobs still facing up from the face of the stovetop or do they point out like on a classic stove?
Yep, still up. The unit is separate and doesn’t have the oven included, so it doesn’t have space for knobs that would point out.
But generally, they don’t interfere with anything, if only sometimes when I use a large skillet on front left burner with low settings, but I can just move the skillet a little and it works anyways, so, no big deal.
Here, this is how it looks IRL:
Thanks for the picture, appreciate it.
You can usually attach real knobs if you have the space (and permission)
Also all my pots and pans are…aluminum
Are they anodised?
Ok, I’ll bite, what difference does anodizing make, and do you know what anodizing actually is.
Oxidises and creates a hard layer so the aluminium doesn’t leach or react with acids.
Wouldn’t oxygen in the air oxidize aluminum and create that layer regardless?
No
Yes, they are modern aluminum, so no dangers. They just don’t work on induction.
We couldn’t possibly use these button things. They are secret arcane technology.
Induction can have the crown as soon as appliance designers stop giving them infuriating capacitive touch controls that are a fundamentally bad input method for a fucking stove.
Give them knobs. The UI nerd in me is so angry at the slow death of competent design as its cannibalized by marketing and branding people, and the penny pinchers they serve.
My induction range has knobs! Even the oven setting is a knob.
Hoooolllllynshit you nailed the head right on the hammer!
I cannot stand the controls on my induction cooktop. Still fundamentally the right choice of tech but it is a PITA to actually use.
The problem is not with the controls fundamentally, it’s with the low quality controls. A glass touch surface has merit: it’s extremely easy to clean and keep clean, you’re never gonna get boiling pasta juice in there and corrode the contacts or whatever. It’s just that the manufacturers use the worst, most pathetic sensors that stop working as soon as the surface gets slightly moist. My own induction stovetop is pretty bad in that regard, but my parents’ significantly more expensive one is perfectly fine. The control part of the glass surface never gets very hot either.
Point is, it’s pretty good when done right. But they often don’t do it right.
Do your parents have cats? Ours have turned the stove on during the night by walking across it. Now we have to “lock” the controls every night, and then “hold for 3 seconds” before we can unlock. The more sensitive the controls, the worse this all gets.
Knobs, dude. If you will it it is no dream.
Ours have turned the stove on during the night by walking across it
But aren’t induction stovetops only heating when a compatible metal is on top/detected? So if you don’t leave pans and pots on it shouldn’t the stovetop be powered off, even if the cat turns on the switch? Besides that, there must be better options, even if companies refuse going back to knobs.
Yes but it’s very possibly easier to just lock the buttons than it is to wash all the pots before bed and make sure no one leaves so much as a spoon on the cooktop before bed. Either way its an extra thing to remember and deal with and since there’s really no major advantages to capacitive, it’s a simple decision for me. Knobs.
The problem is give me a damned knob.
The highest quality touchscreen on earth that works perfectly not matter what is on my hands and never makes a mistake would still be shittier than a simple fucking knob.
Knobs belong on the front of the stove, under the ledge of the range/counter where you can’t spill anything on anyway.
Induction already wins cleanliness by a mile through not burning in whatever lands on the cooktop. No need to make knobs worse to make them easier to clean, when they don’t get dirty in the first place.
You mean in the space where I have a drawer full of cooking utensils and herbs? Because my induction top is only as high as my countertop. I much rather have the touch buttons than lose that space.
I will say I specifically bought an AEG because it has a slider. I can set it to 1 from 10 with one button press.
There’s nothing worse than having to press the minus-button 10 times when your pot is cooking over.
As long as the knobs aren’t behind the burners I’m happy. Every time I have to reach behind a boiling pot to turn it to simmer I just hear “bad design” in the voice of the audio book narrator for The Design of Everyday Things
I agree with induction where it can sense whether there is a pan but always thought the opposite with gas. Why do those burner knobs need to be reachable by toddlers?
The trick is to not have toddlers
How else are you gonna teach those lazy toddlers to cook? Smdh
Keep the knobs in a child safe drawer when not in use until the kids are old enough to know better. Reaching through steam is a burn risk as is reaching over hot oil.
But some of the new front knob designs get ruined by steam from the oven opening getting inside.
Why the hell that happens I do not know, but they moved the electronic parts there and steam ruins them.
Just discovered one place my induction burner is worse for cleanness. Since it’s a glass top there’s no place for boilers to go, except down the side of the range.
Compared to my previous gas stove that had sealed burners that were recessed to catch boilovers
But I never want to try and find the right place to touch a flat surface when I’m in the middle of basting meat and my pot is boiling over.
Analog style dials (they’re digital now) are easy to reach without looking, which keeps your focus on the task. Muscle memory is super important for flow.
It’s an inductive stove, the pots heat up instead of the surface.
That doesn’t prevent my pots from boiling over.
I tried this once at an Airbnb and it was really annoying to change temperature while cooking, which is one of the things indication is good for
Knobs are definitely better for a stove. Even the best capacitive touch sensor won’t work if you’ve got an oven mitt on, or you need to make a quick adjustment without taking your eyes off the food
I’ve seen really rough “analogue” and hybrid control designs. Like, an oven with knobs and touch buttons, so you can set temperature more easily with a knob, but some more specific settings are set through touch input. Overall idea sounds good, until you try do something with it - then it quickly becomes a convoluted mess, because rather than separately choosing which directions to heat or whether to turn on the fan, manufacturers decided to make a list of all possible combinations to scroll through. 🌝
No, touch screens are always shit compared to knobs. You might have even worse touch screens but that’s just like even worse!
One stray globule, and suddenly your stove is set to 700°
Another error and that’s in Celsius 😁
Wouldn’t that be fun, a button on the stove to convert the units.
“Honey did you touch the f/c button?”
“No why?”
me looking at burnt pan “oh no reason”
A bunch of new stoves have a pizza setting that’s in that range.
You have to be careful though, they’re not all actually insulated for that range, so the electronics actually cook and fail.
If you do buy one the self clean usually works better due to the higher heat range, but all the appliance sales reps said to never use it anyways.
Typically what happens is that the range detects liquid on the buttons, alerts, and stops accepting input until the liquid has been cleaned up.
Another problem that would never happen with knobs!
Some newer stoves now put the control panel separate, and you can e.g. build it into the edge of the countertop.
Easy to wipe true, but what if instead of a capacitor button we can have a magnetic control board with magnetic push keys?
It would be fully removable, attachment magnet snaps it into place and then it’s essentially a button with a magnet physically travelling up and down.
The I really hate the capacitor buttons since if you get pasta that boils over it fucks with the buttons pretty fast and the “off button” is just not good for quickly turning it off when flooded. It’s same for pan cooking sauce that splashes a bit, wiping the surface moist rag can have mixed results, paper towels become a requirement. There’s just a lot to not like.
A standard knob, as long as it’s not designed by an idiot, can be very simple by having a piece of heat resistant non corrosive material stuck out of the stove top and the button having a 1cm gap under it. Just make the pin chonky and you can drop a pan on it without anything happening. Lift the button off and it becomes still very easy to clean.
Neff has that, they come with a magnetic disc you use to control everything. Only drawback is you can only control one thing at a time.
Glad somebody is onto it, now they just need to make the the rest of the buttons into a pad and I’ll have my idealised version.
The other drawback is that I could buy 10 IKEA stovetops for the same price lol
Not really… if you buy a same sized filed its maybe 30 percent.
Ikea just offers a lot of smaller ones too.
Fair enough, they actually didn’t have the size I wanted (60 cm) so I looked at the price for 80 cm. And the price diff was more like 15x.
But that was also some official place with a physical store selling it. Dropshipping marketplace here has the 60 cm too, with only a 4.5x price difference compared to IKEA, 5.5x if you don’t get their stupid subscription service. And to be fair, that was the cheapest possible IKEA 60 cm induction stovetop, so the real difference between an actually good model would be only ~2-3x.
But at least 840€ with a stupid subscription to cancel later I can handle. The other place was only selling Neff at something over 3k.
I’m not sure what you’re saying here but mine has an app for that
That’s worse. Don’t make me pull my phone out of my pocket to change stove temp. Absolutely embarrassing that this idea got to production.
does the good one have like a ridge or something so you have more tactile response than
?
Rented a place with the capacitive touch style and my cat kept turning on the stove… luckily with it being induction it meant it didn’t get hot as long as a pan wasn’t on there but holy shit could that be really dangerous
Yeah, I was going to comment, that the touch control defenders, definitely do not own cats.
I hunted specifically for an induction stove with knobs, and couldn’t be happier. It’s how all induction stoves should be.
Btw, it’s a secondhand Gorenje stove, and it only costed me $50. An absolute bargain.
Mine has knobs. It’s fucking great. It’s a Bora professional 3.0
that’s showing up as an extractor fan on my computer
It’s a modular system of a downdraft extractor and induction or gas hobs. Scroll down.
you mean actually read the link you shared us? that’s just weird :P
got your knob right here bb.
Seriously though, I’m with you. I have an induction, and it’s fantastic, but any stupid moisture gets on it, and the controls don’t work until you wipe it off, and the things spazzes out at you, beeping incessantly.
My wife once dropped a metal bottle cap on the capacitive controls for our oven.
I don’t know anything about oven software, but so far as I could tell, it caused the entire thing to basically reboot.
so my mother’s kitchen, it looks like she has two ovens stacked vertically (the range is off to the side). top one is a microwave tho. my mother likes to microwave her eggs for some reason. probably just to disgust me. but
like i warned heras prophecy foretold one day she spilled an egg down the front of her microwave and down into the oven controls.she was smart enough to cut the power immediately (her side of the family was farmers, my dad’s side miners, so we’re used to fixing everything ourselves. we just had to clean out the pcb and had no permanent shorting) but i feel your pain.
she still microwaves her eggs. like fuck how hard is it to grab the big kettle and the spider skimmer
I get the microwaving eggs thing. It’s an inferior culinary experience, but it’s easier. I microwave things whenever possible because I have difficulty standing up for any significant period of time; even if the time taken is identical, microwaving something usually means pressing a few buttons before sitting down and waiting, whereas cooking something on the range usually involves tending, meaning I have to stay there.
I realize this is probably hilariously unrealistic but. I prescribe a kitchen remodel. They have all kinds of designs for folks in wheelchairs that you could use with just a regular chair
I appreciate the recommendation, but I think I’ll probably just stick with using the microwave!
i get that. sometimes i feel like a bicycle. i’m fine laying down or leaning on shit, but if you want me upright you need to give me space to keep moving (so i don’t tip over).
Heh, nice.
🎵a good induction stove has a knob on one side🎵 just doesn’t scan right tho
Yeah that would be nice ngl
There are induction stove tops with normal knobs, thankfully. Neff also makes ones with a magnetic puck, which I also find very intuitive and easy to use.
Omg yes
Mine has knobs, that was one of my non-negotiables. The oven controls are touch, but I can live with that.
Same. My only objection is somehow the timer is not independent: you can only use it on the oven
One of my friends just bought an obscenely expensive stove bc it was the only one they could find that was induction with knobs
My Samsung range has exactly that. And yeah, it’s very nice.
Check out impulse labs. I think you’re gonna like those knobs
I made the switch from gas to induction this year and had no issue finding models that had physical knobs.
They exist
Give them knobs.
But knobless means the shareholders get an extra 0.00001¤ per unit!
Won’t someone think of the shareholders!But didn’t you know that all old design is bad design, and you’re supposed to laugh at people with knobs on their stove?
Fast heating, wipe clean, works off clean electricity, roasts me less in the summer, doesn’t care about the air coming from a window, starts the first time every time, what more could I ask for? I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.
The main downside is that your pots and pans need to be compatible. In particular we have a few nice small pans, like actually small, and they work exclusively on the front left burner, and need to be a bit off center. I imagine there’s something wrong with the stove or the pans, but it’s a class of issues you don’t have with resistive or gas stoves.
Basically anything you can buy now is compatible…of course that means your grandma’s pots downt work any more but all my stuff is now nearly 30 years old and works with induction.
I know it’s not everything, because recently a relative bought a pan without checking and only realized when it was on the stove and refused to work :P
It’s not a big deal, but not something I’d ignore, since it’s a real downside specific to induction.
There are flat induction adapters for this very purpose, look 'em up, they’re cheap. They heat from induction and then transfer the heat to anything that doesn’t support induction itself, or is too small to work on a given burner.
While it obviously defeats the efficiency gains of induction, it’s otherwise workable and can help you with everything that can’t be put straight on the stove.
Yeah fast and easy to clean. What more can you want?
Physical knobs to turn instead of the tests of the limits of my patience that are capacitive buttons on a cooking device.
Please and thank you.
I hate capacitive buttons so much
Some induction stoves do have real knobs. Smeg makes one that I have not used so I can’t say anything about the quality, but I’m just happy that they exist.
That’s an unfortunate company name. Especially for one that makes kitchen appliances.
It’s an acronym for Smalterie Metallurgiche Emiliane Guastalla (“Emilian Guastalla Metallurgical Enamelling Works” in Italian). They’re actually a pretty high end brand, but yes, the name is amusing
For some reasom i was reading this as French even though i am Italian myself and I don’t know much French beside the almost forgotten middle school knowledge
Smeghead
That’s me. I appreciate the hell out of some enamel
Aaand actual temperature control. Not just on/off 100% power.
Mine has 10 different power settings
Ah yes, the duty cycling is annoying, too!
Temperature control seems to have so much delay that it seesaws wildly and isn’t actually useful in practice. I couldn’t get mine to boil eggs without it stopping the boil constantly, unless I set it to 160°+ IIRC.
Maybe not temp control, struggling to find a word, but a constant power flow instead of the on off duty cycle
I’ve never noticed a duty cycle with my induction, only conventional cooktops. Is that a problem with particularl makes, models, or price points?
My induction just sets the power output to the level I choose and holds it there. It doesn’t hold a temperature, just a power output, so I do have to watch it because setting it to medium will be very different on a hot pan vs a cold pan.
We have one at work that does this. Super annoying. If you put it at 5/10 it’s full blast 3 seconds and then off 3 seconds. It’s probably prevalent on cheap models.
I’ve had trouble finding the right setting (particularly with rice in my case) because it does adjust the power output very rapidly and you don’t have the temperature interia of a big ceramic pad in addition to your pan. Using cast iron on induction eliminates this problem. But I have a better way for eggs.
Steam your eggs in a steamer basket. Then you don’t have to worry about the water coming back to a boil after adding the eggs and the eggs don’t bounce around inside the pot.
- Fill a pot to just under the level of the basket.
- Bring to a boil.
- Add as many eggs as you want or will fit. One egg? Six eggs? Doesn’t matter steps are the same.
- Steam for about 7-10minutes depending on how you like your yolk. 7 minutes = gooey ramen soft boiled. 10 = fully cooked hard boiled.
- Remove eggs and shock in an ice bath to stop the eggs from continuing to cook from holdover heat. This also helps the peeling.
- If you want them peeled right away, give them some time to chill fully. Crack the shells throughly, lots of tiny cracks all over, no big in cracked sections. It helps to roll them around on a hard flat surface gently after getting some cracks going. Peel under cold running water, using the force of the water to get under the skin between the egg white and the hard shell.
i guess to be able to cook my food and keep me warm when the power goes out.
As a backup for the induction cooktop I have a propane camping stove and a full gas cylinder. Last power outage when I actually needed it was in 2021.
Benefits of induction greatly outweigh the minute possibility of the power going out.
yes. i can agree, why plan for the 1% when the 99% would be more impactful. just really responding to the “what more could you want” to mention some benefits that other options have.
In my life I don’t think I’ve seen a power outage longer than a couple hours, and that was maybe once? I don’t even remember the last time I’ve seen one. Maybe experienced 10-15 in my whole life, with most lasting minutes.
Am I just really lucky in my area? Or is this the experience most people have?
Texans need not answer, I already know.
I live in Seattle, and this has been my experience. Techno-city powered by dams = reliable
it happens to me about once a year, where i lose power for like 2 days due to a snow storm
2 days with no power? Damn! I can see the allure of gas much more in this situation
Where do you live? US?
yes on the east coast. not anywhere partially remote
Where in the hell do you live to see a power outage? I live in the EU and the longest power outage was for three hours when I was a child. That was the only one in my life.
In the US, objectively the greatest country in the world (/s), you can expect a major power outage every other year, and it will be blamed on the very people who fucking called it.
Last big one in my life was just a couple years ago, no power for two weeks. Greatest country in the world my ass.
if i could afford an induction cooker with a bowl shaped coil to fit a wok, i’d be fully satisfied.
what more could I ask for?
Longevity. My first induction lasted 10 years. My second 3 years, my 3rd six months, my fourth weeks. I use a conventional glasstop electric now.
Interesting. Is everything alright with your wiring/electric source? Because them dying in progressively shorter time tells this way.
Still, conventional electric is not bad.
Electrical is fine. Planned obsalescence is shit.
If there was a problem with the wiring, wouldn’t conventional electric also have issues?
Yes. But the issue was declining then shit quality of GE induction.
My conventional is rocking it. I miss my original induction, but they just don’t make em like they used to. When (if) I find the money, I’ll take one more gamble on induction and try a miele.
Dang, that sucks. I’m still daily using an electric stove from the 1950’s lol. I would love it if modern “environmentally friendly” appliances could last this long
I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.
like a hot plate?
which one my hot plate is too shitty to use my moka pot on but i have zero problems using the moka pot over gas
Probably because your moka pot is aluminum (or otherwise non-magnetic) so induction can’t heat it.
On this topic, there are adapter plates you can get for moka pots (basically just a piece of steel on a handle) so you can use them on induction.
oh, my shitty hot plate is one of those coils. it’s really shitty.
its problem is that it only has two settings, on and off, and it reaches the desired temperature by cycling between those. and full blast hot boils the water too fast.
Oh yea, that’s a different problem. One of the big drawbacks of all radiant electric unfortunately.
Aluminum is more conductive than steel so eddy currents flow more easily in aluminum. Some pans have an aluminum disc inside, for induction stovetops. Maybe it’s too much aluminum vs just a disc? His hot plate might be too low power or not induction just a glass top
This is wrong. Induction requires magnetism, not conductivity. A pure aluminum pan will not get hot on an induction hob. Some aluminum pans have an iron or steel plate inserted in their base to allow them to work on induction.
OK you’re saying the higher resistance of the steel is needed for adequate heat. Got it
No, I am saying the pan has to be magnetic, which is what I have said 3 times now. You are completely wrong about how induction cooking works.
Heat from eddy currents is a small fraction of what magnetic hysteresis can produce. You can technically heat any good conductor with eddy currents alone if it is non-magnetic, but the equipment needed is significantly more complex and power hungry than induction cooking hobs.
You’re wrong too, what on Earth does hysteresis have to do with heating??
Because we’re working with AC, we need a small skin effect, which is given by the inverse square root of [pifrequencypermeability*conductivity]. It’s permeability that’s going to be the deciding factor here, because all metals have reasonably similar conductivity but ferromagnetic materials have four orders of magnitude higher permeability.
This also means that steel which is not ferromagnetic will not work on an induction stovetop. The stove will detect it and the chip will reject the pan to prevent damage to the coils.
Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.
Sometimes I have to go back to cooking on a ceramic or gas at someone else’s house and it always annoys me how long boiling water takes.
Deyre goin to take muh gas stowve
Imagine having less asthma in kids and the elderly! Imagine having your inside air be less ubhealthy
Call me a dumbass, but until a couple of years ago I had no clue anything was unhealthy about gas.
CH4 + O2 + fire -> CO2 + H2O
I suspect most of Gen X and earlier still believe gas stoves to be harmless.
They better. It’s already affecting your spelling part of the brain
That was just parody.
Which bits on, who can say. Perhaps none of it is on, perhaps resistive touch screen controls are a bad idea on the surface that might get wet. Who can say.
God I would kill for an induction stove with the classic interface for sure
They exist!
Y’all motherfuckers arguing about burners like the best food isn’t cooked with woodsmoke
Cannot roast marshmallows OR light a joint, literally what is this used for???
Who the hell roasts marshmallows inside???
Also buy yourself a lighter
People with proper stoves.
And I’ve got a lighter, it weighs 200lb, has four burner heads and gets my hair for me at the same time.
People with proper stoves.
Aka the mentally unwell.
Good to hear you have a non portable lighter.
Aka the mentally unwell
dude this is the fediverse what did you expect to find here
I was not expecting anything.
Dr says the fumes are good for my mental health.
Handheld lighters are fine for beginners or if you really need to be able to move your lighter, but if you look at any enthusiast or professional setup you’re gonna see fixed / static lighters most of the time. Handheld lighters just don’t have the stability or lighting capacity needed for more serious applications.
I see. You must be a real lightsr enthusiast to be so invested in serious heavy duty lighters
Now I’m picturing someone putting a marshmallow on a spoon and holding a lighter under it to roast it.
Induction is anti smoking propaganda. They want to take away our freedoms!
Upvote for funny.
Man, so many people have zero sense of humor.
Justice for jiffy pop!
I bet if you made the induction coils stronger, it could work on aluminum
(Imagines an induction stove surface powerful enough to induce heat in non-ferromagnetic metals. Shudders in fear. Twitches in excitement)
