Try Alt+Wheel

Mildly what now?

Cacik! It’s a Turkish chilled soup with yogurt, cucumber, mint, garlic, etc. Very refreshing in hot weather.

I like LibreOffice Draw for this.

And if you did, and want a fun tech project to track what species are in your yard, check out BirdNET Pi: https://github.com/mcguirepr89/BirdNET-Pi

Same, I also use peanut oil. It’s inexpensive and works great.

See what’s using the space. This will list any dirs using >100MiB:

sudo du -h -d 5 -t 100M /var

Interesting. In NC here. Not sure if there’s a difference regionally. I was seeing that kind of RTT on ipv4, but ipv6 was slower. I’ll need to give it another try. The last time I did was at my last place where I had the BGW210. I have the BGW320 now and haven’t tried on that. Maybe that, or changes in their routing since then will make a difference.

AT&T is the same. And the last time I looked they don’t give you enough address space to host your own subnet. You get a /64 instead of a /56. And it’s slower than ipv4.

Every few months I try it out, complain and then switch it off.

Looks great! I just had a very disappointing black bean burger out at a restaurant the other day. Might need to give Kenji’s recipe a try.

Your water boiling comment really hits home. I moved not long ago and went from a house with an induction cooktop back to one with gas. Forgot just how long it takes to boil water, even on a big burner!

Definitely true. A badly warped pan may have trouble. A pan with a slight wobble doesn’t prevent heating in my experience. But induction elements do need to sense a pan to work.

You will not have a problem maintaining a boil on induction. The cycling isn’t nearly as slow as with radiant electric. And the top heat output is generally much higher with induction.

Induction is where it’s at for temperature control. Gas is good, but a lot of the heat is lost to the sides of the pot/pan, and to the air around.

Traditional electric radiant cooktops use resistive heating elements that work much like the old coil electric burners that have been around for 70+ years.

Induction works by putting out a strong switching magnetic field that heats the metal molecules of the pan. Handles stay cool because there is no excess heat blasting the sides of the pan like with gas and radiant electric. It does cycle on and off, but it does that quickly. It heats the pan much more quickly than gas (water boils in a quarter of the time vs gas), and you can drop the heat more quickly too. And the cooktop as a whole stays much cooler than other types. Simmer and melt settings let you maintain very low temperatures as well.

If there is a down-side it’s that you must use pans that heat up in the magnetic field. So aluminum and glass/ceramic are out. You need induction-ready cookware. If a magnet sticks to a pan it will work.