I’m doing this on a couple of machines. Only running NFS, Plex (looking at a Jellyfin migration soon), Home Assistant, LibreNMS and some really small other stuff. Not using VMs or LXC due to low-end hardware (pi and older tiny pc). Not using containers due to lack of experience with it and a little discomfort with the central daemon model of Docker, running containers built by people I don’t know.

The migration path I’m working on for myself is changing to Podman quadlets for rootless, more isolation between containers, and the benefits of management and updates via Systemd. So far my testing for that migration has been slow due to other projects. I’ll probably get it rolling on Debian 13 soon.

Evidently this comes directly from Latin. It’s not obvious for sure.

Yeah, this. I’m probably more aware of and familiar with world languages than the average American, but I have flipflopped between die and day pronunciations of Hyundai. I tried to figure out why that might be and I think it’s probably related to the romanization differences among several east Asian languages. This seems most problematic with older romanization methods. Newer ones feel more intuitive.

For example I’m meant to pronounce the ‘ai’ in Taipei, Saipan and zaibatsu as rhyming with “die”, but the ‘ai’ in Hyundai and waifu as "rhyming with “day”. So it’s memorization and context. Which feels very appropriate as an English speaker when all of our shit is irregularities and exceptions!

Maybe the linked article changed since it was posted? That’s the story I read yesterday, but the article I see posted says:

It was handed over on Wednesday to the Argentinian judiciary by the daughter of the late Nazi financier Friedrich Kadgien, Patricia Kadgien, who has been under house arrest with her husband since Tuesday.

I’m using Mikrotik and Ruckus. Would recommend both. I like that they are both at the level of reliability that I don’t think about them at all for months at a time. I update quarterly or less and they require no other attention from me. They also work well with my centralized data collection and alerting via LibreNMS.

OPNSense would be high on my list of alternatives when I reevaluate next time. And all Mikrotik would be a good option for me as well. Their Wi-Fi gear is not as strong as Ruckus or Ubiquiti, but they are super solid.

The Unifi ecosystem is a bit too centralized for me. I don’t want to create an account in order to use the hardware.

I’ve used a pretty cheap on (Duxtop or something like that) with a 6-8" heating coil. It worked fine on a well-conducting pan - 12" triple layer stainless-aluminum-stainless (like All-Clad, but a cheap version for restaurant use). It also did great with a 10" carbon steel pan. But I wasn’t doing anything that required maximum heat across the width of the pan. I think that’s a shortcoming for sure.

There are also reports of poor performance with larger cast iron pans, which makes sense - they’re not great heat conductors. So I think in part at least it depends on your cookware and what you’re cooking. Boil/simmer/fry in a larger highly conductive pan will likely be fine. Sear in a larger less-conductive pan maybe not so much.

Sounds like a crappy product. I’ve cooked on 2 Whirlpool/KitchenAid induction ranges (they’re the same company) and two cheap brands of countertop induction. All four were able to simmer easily and cycled on much more often and more briefly than you describe. And all were plenty powerful.

I did the most cooking on the KitchenAid and it could melt chocolate in a saucepan without scorching. I could hear it pulsing on probably for 1/2 second every 3-5 seconds. On the next setting hotter it could maintain a simmer in silly small quantities. And it could still boil a big pot of water for pasta in a couple of minutes. Pot handles stay cool and spoons don’t get burnt if you leave them hanging over the side. Loved it. I miss that range.

The only thing I had more trouble with was making caramel. The sides of the pan don’t get as much indirect heat compared with radiant or gas, so it wanted to crystallize at the edges. I had to use a thick tri-ply pan for that and still kept a blowtorch on hand to add a little side-heat.

The easy clean is really due to how the induction coil heats the pan but not the cooktop surface. With the surface only heating indirectly it’s really not possible for stuff to burn on nearly as badly. At least when compared to a conventional radiant electric. The surface just doesn’t get as hot.

I went from induction to a house with a gas cooktop and miss the induction a lot.

Moldova!

Královec!