Re: kitchen appliance analogies, I stand by my "AI is a dishwasher" analogy.
It's annoying that the dishes still have some pooled water in them when the cycle finishes; it doesn't always get everything perfectly clean; I have to know not to put the knives or the wooden stuff or anything fancy in it. But in spite of all of that, I use it every day, it's a huge productivity boost, and I'd hate to be without it.
And other people choose to wash dishes by hand and they're fine with it and not significantly less productive. The use of a dishwasher wasn't forced on everyone.
> And other people choose to wash dishes by hand and they're fine with it and not significantly less productive. The use of a dishwasher wasn't forced on everyone.
That's completely, demonstratively false. Our dishwasher broke and we couldn't replace it for a month for different reasons – it was a complete nightmare. Without dishwasher:
- You need to have a space to store dirty dishes
- You must wash them right away, unless you want smell of rotten food that attracts all sorts of nasty from insects to rodents
- You need to have a big enough kitchen sink to wash comfortably
- You need to have a steady supply of hot water in the kitchen
- You need to have a supply of latex gloves, unless you want your hands to look like they're 50 years old
- You need to have a drying rack
- It takes a shitton of time compared to loading dishwasher, starting it and forgetting about it
- You need to clean up everything after you're done
It is significantly less productive to hand wash dishes. But that’s fine to do manually if you wish for something that takes up maybe half an hour of your own time every several days. It’s not fine if washing dishes is your job. No company is going to hire an artisanal dish hand washer that refuses to use a dishwasher.
My parents (and many boomers in general) manually wash dishes and then still put them in the dishwasher.
It is significantly less productive to do both, and yet…
You don't want to burden your dishwasher!
I've worked in dish pit.
I can tell you that I didn't observe a single hand-wash-only holdout.
Perhaps such holdouts existed at a point, but a restaurant can only flatter the ego of their performatively-unproductive seniors for so long. Competition exists.
It's actually less productive for dishwasher-safe dishes, there's simply no question about that.
Hand-washing dishes also, from what I understand, uses more energy and water than the dishwasher does.
> Hand-washing dishes also, from what I understand, uses more energy and water than the dishwasher does.
Correct, more energy, detergent, and water. Dishwashers are more efficient than what you can do by hand because they effectively manage their water usage.
A modern dishwasher will use 3 to 4 gallons on a run. By comparison, my kitchen sink holds about 10 gallons of water on each side. When I wash by hand, I'll fill one side with soapy water and rinse each dish individually. Easily more than 10 gallons of water get used in the whole process.
Dishwashers are so efficient because they rinse everything off the dishes with about ~1 gallons of water, they drain the water, then use detergent in the second run which gets off the tougher food stains, another 1 gallons of water. Then they rinse with another gallon of water.
Dishwashers maximize getting food particulates into dirty water in a way that you can't really sanely do by hand.
Ten gallons to hand wash is crazy. I have and use a dishwasher but when I hand-wash I use maybe two gallons of straight hot water. I wash everything, give it a minimal rinse with the sprayer and then hand dry to remove any remaining soap suds or water.
If I hand wash, I wash as I go. It takes maybe 5 minutes to wash up dishes from breakfast or lunch, maybe a little more for a big dinner, maybe not.
Dishwashers let you accumulate dirty dishes for a day or two which is the real advantage in water savings. But I've noticed a lot of people pre-wash by hand and then load the dishwasher. I don't understand that, if I'm going to "pre-wash" anything I'll just wash it completely and put it away.
> It takes maybe 5 minutes to wash up dishes
5 minutes of most sinks running is 10 gallons of water. (Most kitchen sinks are 2 gallons per minute).
> Dishwashers let you accumulate dirty dishes for a day or two which is the real advantage in water savings.
I agree. If you aren't filling the dishwasher then you are probably wasting water. However, a full dishwasher is going to be a real water/energy saver. Especially if you aren't washing the dishes before putting them in the dishwasher. (I know a decent number of people do that. It's a hard habit to break).
Who runs the water constantly? I don't. I put a stopper in the drain, get some hot water in the sink, then turn the water off. Wash everything, give it all a quick rinse, then dry.
> Who runs the water constantly?
My wife and her family :D. Water conservation mentality is a battle.
> A modern dishwasher will use 3 to 4 gallons on a run. By comparison, my kitchen sink holds about 10 gallons of water on each side. When I wash by hand, I'll fill one side with soapy water and rinse each dish individually. Easily more than 10 gallons of water get used in the whole process.
I'm pro-dishwasher, but you could use much less water handwashing.
If I don't have a dishwasher, my normal method is to stopper one side of my sink, squirt some dish soap on the first few dishes, and run just enough water to wet the dishes. Then I scrub some dishes, run the water (into the stoppered sink) just to rinse them as I transfer to the dish rack, then turn off the water and repeat. The dirtiest dishes that have the most food stuck on get done last so they get the most time soaking in the soapy rinse water from the rest of the dishes. I can do a full dishwasher load with one side of my sink maybe 1/4 full of water.
Time how long you run the sink while washing and rinsing. If you run it for more than 1.5 to 2 minutes, you've used more water than the dishwasher would have.
I'm collecting all the water in the sink, I can measure the volume directly. 10 cm of water in my sink in about 13 litres. My dishwasher is specced for 16.5 - 29.7 litres on the "Energy Saver" cycle that I normally use.
(The "normal" cycle is specced for 11.0-27.7 litres but uses more electricity, which is more expensive than water.)
This is in fact true (in the US at least), but part of why it is true is that people don't wash dishes the way they used to (with multiple bins of soapy + rinse water) and instead just run a bunch of hot water.
Modern high-efficiency dishwashers probably beat the most efficient humans now, but that's relatively recent and not a huge margin (and may not get the same results).
It depends.
I use the time I spend to hand-wash my dishes as a time to pause and to let my mind wander. Having the hands in water is soothing.
And its a pleasant feeling, where cleaning is part of the food workflow : I cook, I eat, I clean (the kitchen, the dishes, my teeth).
I hate home dishwashers: you have to play Tetris after each meal to fill them, trying not to get your hands/arms dirty, then you have to let it do the work, and now you have to spend a few minutes to get the dishes out and store them where they should be, even though most of them are not linked to a meal you just had. Maybe worse, you could unload the dishwasher at a time completely unrelated to food, so that breaks the link.
On the other hand, having worked in restaurants, industrial dishwashers are awesome.
It's less productive and it's less water efficient.
i wonder what people in restaurants use and why
From my experience, restaurants hand-wash some stuff (anything that needs scrubbing such as cookware) and use dishwashers for light-soil service items (plates, glasses, cutlery). But these aren't dishwashers like you have at home. They run very hot water and complete a wash/rinse in just minutes.
I get where you're coming from but dishwasher is definitely a "could live just fine without."
Fridge OTOH, not so much.