I remember reading a website comparing the advantages and disadvantages of gas vs induction. In the gas section, under "advantages", it had a drawing of Chinese food and explained that the high heat of gas can be important for Chinese-style cooking. Under "disadvantages", it had a drawing of a house engulfed in flames.
They mean a wok. On gas, unless you have a specific wok burner, you'll still have trouble with a wok unless it's flat bottomed. And surprise, surprise, flat bottomed woks work with induction.
I have an induction stove and love it. But please stop claiming that the cooktop doesn't heat up. It does heat up fom the pan transferring heat back to the cooktop. Not as much as an electric but still enough you can burn yourself.
Actually good to know because, having kids around, I’d still be wary - I’d previously heard that they didn’t heat up and always wondered how that could happen. At least I now know just to be careful anyway.
We moved into an older house with an electric stove. We always had gas and got in a plumber to put in a gas line. It would have taken a major reno to put in gas. With a bit of research we opted for induction. We are so happy and lucky that the gas line didn't work. We have never looked back
Beware. If you buy an induction stove, know these 2 things: If you are converting from gas, you will need to call a professional who is qualified to shut off the gas flow to the existing pipe behind your stove. These pipes coming up out of the floor or wall will often be in the way of the new induction oven and keep them from sliding in completely. You will need someone to come and cut that pipe down flush or remove it altogether. Otherwise on installation day, you could have a big problem. Take it from me, we didn’t foresee this issue and it was a major hassle on install day. Second, many induction stoves require different electrical power than conventional ovens. Check the electrical specs of the induction oven and compare that to the outlet behind your existing stove. You may need an electrician to run an additional power line to that outlet… and that can be very expensive depending on how far away your breaker box is. We experienced all these problems (plus having to buy all new pots and pans) when we upgraded to induction and it cost us a fortune. We’re glad we did it but man was it a nightmare of expense and stress to address all these issues no one warned us about.
We're in the same boat. Would love to move from gas to induction. But with new floors and whole house decoration only a few years old, having to strip floors and walls to put another power cable in is less than ideal. Most of our older pans (passed down in family) are aluminium. But I know you can get adapter plates to allow these to be used.
The electrical aspect is the amperage. Most 36" cooktops and 30" ranges (induction) require 50a 240v. Many older homes are equipped for 30/40a and will risk breaker trips while cooking (if using too much current). Bosch is one brand that has lower amperage requirements than their competitors.
Thank you for the tips. Really appreciate it. I have a gas cooktop and would like to replace it with an induction cooktop. May I ask how did you find the gas professional that shut off the gas line for you?
Retired chef. I have had a professional CookTek induction cooktop in my countertop next to my gas range for 14 years. Induction is truly The State of the Art.Not only is it great for cooking, it is the most efficient, thus is best for the environment. Instant on and off, absolutely repeatable heat: For example, on my induction, water boils at a setting of 5. The amount of heat it can create is tremendous. My Bluestar gas range has 22,000 BTU main burners, and the Cooktek is at least twice as fast. No joke. I demonstrate it to people all the time. As to how it works, here is how I explain i: It works with pans and pots that will hold a magnet. So what an induction cooktop does is it creates a strong magnetic force that couples to the cooktop. Heat is created be reversing the direction of the magnetic force (i.e. it flips North and South) up to 400 times per second. This causes the magnetic particles in the pan to rub against each 400 times per second. The friction of that rubbing is what creates the heat in the pan. That is why the pan can get hot, but the surface of the cooktop remains much cooler.
Recently switched to Induction and tried using a cast iron skillet on it. Probably not the best idea for an inexperienced user. Have you had any luck with it? Is it even worth trying?
your explanation of the mechanism is pretty good but it does have a flaw that might be concerning to some: it doesn't cause any friction in the pan. moreso it just makes the electrons in the pan move around in circles and the resistance of the pan not wanting to let those electrons move is what causes the heat.
It's not the most efficient. Power grid loss is 66 percent (60 percent just from thermal production conversion losses using natural gas, the most efficient fossil heat source) from production to delivery. So using electricity has only a 34 percent efficiency then add the 90 percent efficiency of induction and you get an total efficiency of 30.6 percent. Gas is the most efficient for heating at 40 percent.
@@fernarias in order to talk about whole system losses you need to bring up vent hood and HVAC power consumption as well. since it's not necessary to use a vent hood for a lot of the cooking that can be done on induction that's a huge savings in power consumption.
I've had an induction hob for about 9 years, so when I moved into a flat with an ordinary electric cooker, the first thing I did was to replace it with Induction. It has all the advantages of gas but is soo much easier to clean. I love it.
Not all advantages: can’t cook on open flame and can’t use round bottom pans such as woks. You can heat a spoon of butter on a spoon with a gas stove, but not with induction. Yes, many advantages, but not all.
I am using induction stove for 8 years and I can say it's the best cooktop to have in your kitchen. Safest Cheapest Fastest . I got my single cooktop induction for around $25 and it's still working like a charm 🤔🤔
@@einundsiebenziger5488 I agree it is a good concept but in our area electric is way more expensive than Natural Gas so one needs to verify. A major caveat to EVERYONE, pay attention to what is GOING to happen to electric rates when the control Nazis in government ban gas appliances and demand EVs. When there is only one energy source you are at the mercy of those in power.
Here in the UK I've been cooking with gas for 40+ years and rejected electric until recently when I got an IKEA portable induction hob due to the global fuel crisis. I have to say I'm completely hooked on it and will replace my 5-burner gas hob with induction soon (with a gas wok-burner on the side). It responds immediately, pans come to the boil in 1/3 of the time, you can put your hand on the hob right next to the pan and it's so energy-efficient it has even replaced my electric slow cookers.
We have an induction hob and induction wok hob. Both 9 years old now and both still fantastic. The wok hob comes with its own wok (stainless steel) and is a breeze to cook with and to clean afterwards.
I had bought a single induction burner years ago to try before deciding if I wanted a full-sized induction cooktop, that is one way to go to see if you even like induction cooking. I purchased a full-sized induction cooktop and was so happy to toss my old electric coil burners my 80’s oven had and also enjoy the smart features the cooktop has.
I think a traditional setup with four or more burners is inefficient. A space waster. The individual ones can be stored. The space then used to prepare food. After prep the same space can be used to cook. No dedicated burners means multiple use. Blenders, food processing equipment etc. A four burner with an oven hearkens back to the days of the potbelly stove with which you could bake, cook and heat the house, even in summer, so the energy savings alone is worth it. Not to mention uncomfortably hot kitchen.
Bought a new kitchen and decided to go with coils because induction was too expensive (back then). When I tried to turn it on it did not work. 5 minutes of panic before we found out they had installed induction (but not charged us for it). Think they already had it in shop when they asked us about the model we wanted. 😂
When I sold my last house, the inspector reported that my cooktop wasn’t working because none of the burners heated up. Duh. I told the real estate agent that it also didn't have a little door for adding coal.
We find that silicon sushi rolling mats work GREAT to protect our Induction Cook top. I can safely use raw Cast Iron with no issues. The mats last 2-3 years depending on how hot ou cook. If they get messy you can wash them in the dishwasher or sink as needed. My stove/cooktop is 8 years old and looks as good as the day we installed it!
@@AK-jt7kh Yep! So long as the cookware is still in-range of the magnetic field, it'll work just fine! A thin mat isn't thick enough to create any problems.
@@lynnford5706 Yes, they do. Not that we looked for them that way, we just used the cheapest ones we could find. After about a year, they start to turn brown and crack/fall apart, but still well worth the investment. Our stove top looks as good as the day we bought it, and we cook with a lot of Cast Iron pans.
I’ve used induction for the last ten years. It’s my preference for most things. You have to be aware of a couple of things - the pads cut power when the pan is lifted off, so you can’t sauté as you can with gas. Most induction cooktops can’t give full power to all pads at the same time, so there’s some “load rationing” going on between them. I like the gas-like instant response and the lack of heat leakage around the sides so your pot handles don’t get hot.
And your cooktop doesn't resume as soon as the pad is back on the pad, so long as it's within a couple of seconds? Mine does, and tossing pan contents result in no downside other than an annoying beep.
It must depend on the individual cooktop. I have no problem sautéing with mine. As long as the pan returns to the pad within a minute (or thereabouts) the power is restored to the pan, so it’s just like sautéing on conventional stovetops.
No problems here either. Mine takes about ~30 seconds before it cuts the power when you take the pot of, and then it just flashes a "no pan/pot" symbol, but about 1-2 seconds after you put the pot back on it activates again. Might be a side effect of the other thing that I like about mine, that it has no fancy touchscreen interface, just plain knobs to turn. A lot easier and faster then the fancy ones in my opinion.
@@aixtom979 Perhaps I should have worded my post a little more clearly. What I was trying to point out was that while the pan is held above the induction pad, unlike a gas flame, there is no heat being applied to the bottom of the pan. This means that sautéing operations have to be kept short as the pan is losing heat. I agree, most induction devices have a timeout of a minute or more of not detecting a pan before they shut down.
I’ve had an induction range/stove for the past seven years and I love it. I like this bead it provides for cooking as well as easy cleanup. There is a learning curve with it like most new things but I find it worthwhile.
what is induction? the best thing ever for your kitchen since the microwave was invented! when I moved I had to find a quick fix to prepare meals while I waited for the gas to be connected and I found a stove that I like.... I bought a cheap, basic Ikea Tillreda portable induction cooktop and thought "this is going to be hell on earth as this is so basic and cheap!" it actually worked so nicely I gave up on gas and kept it for 2 years before buying a proper induction cooktop with multiple "burners" from Bosch. it was supposed to be a temporary fix for a week, I kept it for 2 years and then stuck to induction. I don't want anything else.
@@lizalackner2199 several, Ikea, Actuel, Silampos, Celar, Jomafe, Staub, WMF and even a pan from Lidl. Some are aluminium with steel, some are just steel and others are cast iron.
I bought a Duxtop single portable for my mom. Absolutely loved it. When it dies, we bought a 2 burner model. Don't even use the electric stove anymore.
Just be aware that the cheaper ranges (I have one of the $1300 Frigidaire models) have smaller coils than you might expect and may have hot spots. There may also be random noises when cooking at medium temperatures on neighboring burners. That said, I still enjoy my induction stove, and it does boil water VERY quickly.
What the hell is wrong with pricing of appliances in the United States. I bought a mid-range combined 2x induction + 2x gas hob for 510€ last month, and it was from a reputable brand. The cheapest ones start from around 250€ here and the most expensive ones with air outtakes top at around 2000€, and they are from reputable German brands like Bosch, Miele or from Swedish Electrolux... Same thing with fridges, they start at what, a thousand dollars in the US? I had a small one for 120€ in my rented appartment, it worked just fine. Bought a way more premium one for the apartment I bought, it was like 400€. I am not even from some poor backdoor country, what the hell. For 1300€ I'd get some of the highest shelf models of induction in the EU.
@@filip1491 Nothing wrong with the pricing of appliances in the US, just different styles. US homes overwhelming have slide-in combination oven & cooktop/hob units instead of separate ovens and hobs typical in the UK and Europe. So, when you see someone mention a price like $1300, assume it is a combination unit. Also, the ovens tend to be quite large compared to ones found in Europe. Finally, induction cooktops are seen as a high-end, premium cooktop, so you tend to only find induction on premium appliances, or at least mid-range. So, for a little less than £ 1100, you get a nice mid-range induction cooktop and a large oven, with some nicer features thrown in.
Good video, very informative. I was just about to buy a dual fuel range. I have had one in the past and I really liked it. I bake so the electric oven is handy, and the gas cooktop is nice. However, I am getting older, and I have been cooking with just a regular ceramic top range for the past 17 years. I hate trying to keep the top clean. This video has convinced me that the induction is the way to go. I think it will be much safer and so much easier to keep clean and I still have the electric oven. And, I won't have to have gas run since I don't have it now. That would be a little cost. The downside is I will have to buy new cookware, but I guess that is just part of it. I'm sold!
You will love it but beware the tops do get hot because of the pan so food can get burned onto it. Water can boil over fast if your off getting something else. The scorching of the food is not like a regular burner and I found ammonia cleans it up nicely.
I have been using induction for years with a pacemaker without having any problems. You could check your individual situation with your medical advisor.
@@sandwitch999 A gas range only uses enough electricity to ignite the gas and power the clock and digital display. A gas cook top consumes gas to create the energy required to cook. An induction cook top is all electric. The electric consumption varies for induction depending on the model, features, and number of burners. All in all there is no electric consumption comparison to be made between gas and induction.
I bought an induction wok. It's a steel wok that sits in an induction base. Having never used an induction stove top, I was amazed how quickly it heats up, and how hot it gets in a very short time. By the time a heavy pan on an old school electric stove just starts to feel warm, the induction wok can sear meat. I can get the wok itself up to 475 degrees, and the base is barely hot, and cools off very quickly. To get a pan up to 475 on an electric stove burner takes forever, and the stove top is scary to be near by the time the pan gets that hot.
Wow, I never heard about induction interfering with pacemakers, thanks for the warning! I don't have one, but it's really good to have that information.
I have a pacemaker and been cooking with my LG induction for 6 months now. The stove has not made me vibrate or heat up yet! I have also been up close and personal with microwave ovens without any ill effects. Nice to have the warning I guess but a little overblown, perhaps, as I have heard this same warning before with regard to induction stoves. Having said that I should mention that I don't feel a need to put my left shoulder 12" or less away from a pot when I am cooking.
@@MoonlightingJames Besides, the magnetic field is right at the surface; nowhere near a pacemaker will be no matter the posture (except slumping on the cooktop).
Read the warning in the manual and in unpacking instructions... one can find manuals on the manufacturer's website usually anymore... I tend to look at the pdf manuals before buying stuff... I don't have a pacemaker... if one gets an induction hob, I wonder if one could test it in the doctor's office for causing any irregularities while the doctor is listening to the heart? Be sure to take a pan along to bring water to a boil or an egg to fry...
More nonsense induction is everywhere every transformer every charger every motor uses induction. I would like the person that posted about pacemakers prove it
a couple of comments after 15 years using induction. some induction suitable pans may not work on some induction surfaces but work great on others. this is related to the sensor that sits in the center of the induction coil. the other thing worth mentioning is by using an induction disk you can use non induction cookware. the induction disk gets hot and non induction pan is placed on it.
I've had (and love) an induction cooktop for 10 years and wouldn't go back. Truth #1 - you will likely need new cookware. Fortunately IKEA has a decent line of inexpensive induction compatible cookware. Cast iron frying pans also work wonderfully with induction. Truth #2 - the cooktop still gets hot. While not as hot as a traditional element, the laws of thermodynamics say heat will be transferred from the hot pot to what it's sitting on.
@@ronmaximilian6953 Cast iron will definitely work with induction, and carbon steel maybe. But I wouldn't assume that stainless steel or copper will unless the manufacturer says it will.
Induction can be good but there are some points to consider that were not mentioned in the video. 1. Most induction cooktops have circles, indicating where the pan or pot needs to be placed. In most cooktops, the coil underneath the circle is actually smaller than the diameter of the circle. 2. Pans and skillets will have a different heat distribution on induction than they have on gas. The heat distribution is concentrated where the coil overlaps the cooking instrument. This means that you will get uneven cooking in the parts of the pan that do not overlap the coil. 3. Warping of the metal can take place in your pots and pans. Because the metal heats up so quickly, it can actually change its shape slightly. 4. Response time and user experience are two aspects that sometimes drive me crazy. A delayed response when pressing buttons can get really annoying when you want to change settings and burners on the fly. Having to cycle through all of the heat intensities one by one can get quite tiring, especially when you want to boil water on setting 9, and the cooktop turns on with setting 1. Make sure you can play around with the cooktop in a showroom/shop to see the response time and 'feel' of it.
Man, the start at one would murder me. Mine lets you press downwards to start at 4, and up to start at 9, being the max. But I miss old school knobs where you can feel what heat you're asking for, and can change quickly.
The size of the induction coil is very important The larger ones are very expensive the smaller ones will not heat the entire pan if it’s cooking surface area is more than 6 inches (the larger ones are 9 inches) They can warp your pan if not used in a certain way. There is also the risk of heating up metal utensils if you are not careful with them.
I just switched from an electric to induction and love it. I always wanted a gas stove but when I started looking into them they can cause headaches. Already having migraine issues I spent the extra money on an induction and so glad I did.
I have had induction for 4 years. The misconception I had is that the space that a pot is on, does stay hot/warm to touch for a bit! People should realize and be told that there is heat on burner site after you shut it off!
Well, yes. Anything touching a hot surface(in this case the pan) will heat up. Just fundamental thermodynamics. Same reason your food doesn't instantly turn cold the moment you take it off the pan. If you need, it can help to put a silicone mat on the surface and put the pan on top of that.
There are induction cooktops with knobs, i.e. The Samsung chef collection induction cooktop has a digital controller with a magnetic knob that can be used. The one aspect that was missed was required amperage. Most 36" induction cooktops and 30" induction ranges require 50a 240v. Many existing electric homes have 30-40a 240v wiring and need an upsized wire or risk breaker trips if using too much current. Bosch (and their family of brands) has focused on lowering those requirements and tend to not need upgraded wiring.
I live in Greece in an older house. The whole house has only 35 Amps service. I think I will stick with my gas cooktop which runs on Propane. Right now Propane is cheaper than natural gas and has no monthly service charges and hidden taxes.
I bought two induction "hotplates" for $65 each on Amazon. They are 1800 watts each, so they are fantastically powerful. They just have standard 120 volt plugs, which is very convenient. Best of all, they can either be set for 9 power settings or a wide range of heat settings. So I can fry things at less than the smoke temperature of the oil I am using. I can set it to simmer and not burn. And with any temperature setting, they can never overheat a Teflon pan. They are wonderful!
Try boiling water on it and time it. My smooth top electric range boils same amount of water in same pot faster than my induction hob. I have tri-ply clad pots, specifically rated for induction. I'm guessing that induction ranges have more powerful hobs than the portable units. But it's handy for sauces or to maintain low temp.
@@alexk3088 I didn't have an electric stove, but I did compare my propane stove to my induction units, using a steel pot with the same amount of tap water. My induction unit was around twice as fast. I suppose I could have really powerful induction units and you don't, but I saw the same sort of test (with a huge natural gas burner) on RUclips and their induction cooker was also much faster.
@@BigGuy8059 interesting. My range does have the "rapid boil" hobs, but they are straight up electric. And I think my portable induction hob is also 1800 watts. I'll double check...
That's the first time that I've heard about possible problems with pacemakers and induction cookers. There was nothing in the pacemaker manual about it either. As I'm about to buy a new cooker and have a pacemaker fitted I'll look further into this important possible problem, although I've had a pacemaker for 3 or 4 years now and never noticed any effects from it. I'm not really expecting that I'll find anything that will stop me buying as my pacemaker isn't particularly close to it when in use, and I've never even thought about lying on the hob even when switched off let alone on! But it's better to research these things when they're brought up than ignore them 'just in case'. The BHF (British Heart Foundation) site says But most common household electrical equipment, such as hairdryers and microwave ovens, won't be a problem as long as you use them more than 15cm (6 inches) away from your pacemaker. If you have an induction hob, keep a distance of at least 60cm (2ft) between the stove top and your pacemaker
I've tested our high powered induction cooker with a compass & a digital gauss meter to check magnetic fields. It is totally safe. A tiny magnet had a much bigger effect than the 3650W element.
Hmmm, you might have me sold on induction. We've been shopping for a 36" electric range that does NOT have induction burners. My problem is the limited selection of pots & pans. This is a complete renovation and kitchen relocation so we are starting from scratch. We've been cooking with gas but the cook top cleanup is a pain. In another property we had a radiant cooktop and it worked great. Thank You!
The selection of pots and pans is quite abundant. Cast iron will work, enameled cast iron like Le Creuset, most stainless steel, and try the company Green Pan for induction friendly healthy nonstick coatings.
@@traceystephens7813 I'm convinced! Then I changed my mind even though all of our cookware would work. The prices of the induction cooktops are pretty steep. Plus they required 50 amp service. We ended up buying a 36" Viking radiant cooktop at an outlet store. It was brand new. Regular price was $3200 to $1000.
Perhaps you can shed light on this - since there are so many cautions about what can and cannot be set on top of an induction cooktop, I have given up making any food that requires finishing on the cooktop after coming out of the oven - so no more reductions or roasting pan sauces. I have found people online who do it, but my KitchenAid manual suggests that the cooktop will crack if anything hot is placed on it. Is placing a roasting pan on the cooktop ok or not? It’s because of things like that that I have a love/hate relationship with induction. I love that water boils within a few short minutes but I hated having to get rid of my entire range of $$$ AllClad pots and pans. Also my Moka pots and butter melting pans that were too small for the smallest burner. My burners click and buzz with every “induction- compatible” pan I have purchased except for Le Creuset, Misen, and similar (often v heavy) enameled cast iron pans. Some pans heat up differently than others so I’ve had to memorize which numbers will result in low-med-high for each pan. The list goes on. Clean-up is great, and there’s much to like, but I honestly wish I hadn’t switched from gas
Electric cooktops aren't inherently slow. They cook the food items as fast or faster than their gas counterparts. Gas cooktops raise temperature more quickly, but waste more of that heat in the process since the flame is exposed to the rest of the room. I know you clarify to mean responsiveness of electric cooktops later in the video, but I still feel that this is worth addressing since I hear it a lot too.
The electric coils respond (increase or reduce heat) slowly compared to a gas burner. The gas burner's heat is directly proportional to the size of the flame and not effected by any coatings or other physical materials - heat rises and falls almost instantly. Not so with an electric cooking coil - the materials surrounding the actual current conducting coil slow the increase or reduction of heat, so they are much slower to come up to temperature AND to drop in temperature when required. Although there is about a 20-25% difference in efficiency (electric being more efficient), natural gas is much less expensive than electricity per unit of energy in most areas, so the efficiency does not pay for itself in the long run. Induction cooktops/stoves are a good 10% more efficient than a standard electric coil cooktop/stove because the electromagnetic creates so little heat and most of the energy goes directly into the food via the cooking container. This increased efficiency means less energy is used and energy bills, in most cases, will drop.
This video was so helpful! We are moving to a new place with induction stovetops and I didn't know anything about them but this video really explained everything so well! Thanks!
I went from gas, electric, and now induction. Induction heats so much faster, can achieve higher temps, heats the pans evenly, less boil over because of finer heat adjustments, and less wasted energy heating up the kitchen. I also love how easy it is to clean the stove top if you have a boil over. Just reduce the heat, remove the pot, wipe up the mess, clean the bottom of the boil over pot, and you are back in business with no burned in spot you have to use polish to remove.
@@naekosl3059 I don't like to wear any rings or watches. I would think the ring needs to be made from a magnetic metal and very close contact to the induction stove top for an extended amount of time? Moving in a circular motion 6-12 inches above the pot/pan wouldn't cause the ring to heat up from induction compared to the normal heat coming off food.
Just a nit-pic but Induction cooktops ARE electric. The cooktops that you are referring to as electric are actually Radiant cooktops, in that they radiate heat in order to heat the pans. Induction cooktops induce an electromagnetic current in the pan to create heat. But both types of cooktops are electric.
I loved my induction range. GE range. Started to malfunction after 8 years. When I called repair he told me the parts needed to replace would be nearly as expensive as original cost($2500.) Don’t know why it was going to be so expensive. It made me not want to spend so much for another induction range.
It is technology that has developed fast so getting old parts that is no longer used for mass production is just expensive. And maybe look at how the prices has also dropped for a new over the 8 year it will not be 2500 again unless you want a much more advanced unit than the old one.
OMG, thanks for the advice on avoiding an induction stove or burner if you have a pacemaker! My husband does have one! I think you may have saved a life...
It’s not really much of a risk because the induction only happens within a few inches. Same reason wireless charging phones need to be accurately lined up with the charging coils to actually charge. Someone else said they have a pacemaker and got a cooktop over a year ago because their doctor said since they’re not getting their left shoulder within 12 inches of the coil or laying on top of it they should be fine and they said they never had any effects. Electric induction for anything is, for better and worse, extremely limited in the distance it works from. The same coils are built in almost all phones but it’s really the magnets that align them that are reasons companies say don’t lay your phone down on your chest near your pacemaker but obviously nobody’s using the charge feature on their chest either.
Induction cooking is the best!!!! I brought an induction range and loved it. Then when I remodeled my kitchen and replace with an induction counter cooktop cuz it’s faster to cook with, easier to keep clean even when you have spill overs, just wipe it up with a cloth or paper towel. And it so much safer then conventional cooktop. The Glass does get hot but nothing your going to get a scar from. When I show people my kitchen I’m always upselling the induction. It’s the next level for any kitchen!!!!
First time I heard about inductions was from a friend who bought one because of her mother's dementia. She wanted something safer. However, it was over a thousand dollars more and I had just bought a new stove with a self cleaning oven for 665 at the Sears warehouse a few years earlier. Great stove. Convection oven. The one element light never went out. We bought our retirement home 4 years ago. Built in 1992 and the appliances had been moved from the first owners home. And even though I used white duck tape to hold the refrigerator together, both my husband and our daughter felt the appliances needed to be replaced. He wanted the induction because of the 3 cats we had inherited. The stove I wanted went on sale and the cost of the induction was just one hundred more. I have cast iron pans. Have had the stove just over 3 years no problems. Just be careful. I grew up with gas stoves and have always hated electric. Nothing worse when cooking a big dinner to half to wait for the stovevto cool so you can put the pot down. But these cook like gas, which I love. Instant change in heat. Two things I discovered researching stoves. Self cleaning ovenes use less energy because of the amount of insulation. Just don't clean more than once a month. Nothing I need to worry about. Induction tops use less energy. So that extra hundred has likely already come back to me.
He wanted the induction because of the 3 CATS you had inherited? I heard that cooking cats would be much easier on an induction stove, how did that work out for you? (Sorry - I love cats - you know I'm joking - I guess the preference for induction relates to cats because it would be safer?)
This might be a dumb question, but since it can interfere with a pacemaker does that mean it’s like a microwave signal, any danger of magnetic radiation?
We bought the SMEG 36" Free standing model about October last year. I wouldn't buy it again. I like how it's safer with the kids around. I like how if the cookware is not detected, it turns off. I wouldn't reinvest in it for the following reasons: 1- hate cooking with it as the center of the pot or pan is always hotter than the sides. 2- The oven is smaller and there is a lot of wasted space under without a warming drawer. 3- The oven features are are not straight forward, hard to operate. 4- The knob is graded 1-9 and it's not until you get to 7 that you get going with the heat. Nothing below that feels like a temperature that is efficient to cook at unless you're leaving the pot to cook slowly. SIDE POINTS: It's not true about the cook top not getting hot, it gets pretty hot. It does require a higher AMP and therefore we had to run a 50 AMP wire from the house control panel and that cost a pretty penny. Running the wire all the way from the garage, to the kitchen (approx 50ft. )
My mum (86) is having a new kitchen installed next week. She has been cooking with gas but I suggested she consider induction because of its ease of cleaning and safety features. She’s decided she will get induction. Hope I was right!
May I ask what is Your mother's opinion now months later? I am currently remodeling my kitchen from zero and have also received numerous suggestions to switch to induction which I have no experience with. I have been cooking on gas stove my whole life and I love how open flame fries food, love to wiggle my pans when stirring, love to make 12-hour bone broths. I'm not ready to give it all up 😄 Could You please share Your mother's review on induction?
@@natalie5334 Hi Natalie. In the Ed mum didn’t go with induction but went with a glass top electric I think. I think she is happy with that and likes how easy it is to clean. (So far!) My daughter has induction and I’ve cooked on it several times I must say, it’s not for me. Like you, I like to wriggle my pans around and stir the pot. I find on the induction I need to hold the pot with my other hand while stirring as it tends to slide around. I don’t need to do that on my gas top at home. True, cleaning the gas is much more of a chore, and I have a large 6 burner. I hope this is helpful for you. Happy cooking!
PS, my mum is a very basic cook. She didn’t even get an oven in her new kitchen, though she has a microwave convection oven. Do too, as well as my large stove oven. I also kept my smaller wall oven when we built our new kitchen and I use that most of the time. M
Make sure you have one with temperature control. There are cheap models that only have a power setting 1 through 9 and some with a power boost. The problem with these cheap models is that they can put out too much power and cause your eggs to stick and uneven heating as the power control only controls the cycle on and off like a microwave. That's what I've experienced in South America...they are horrible to cook with.
Many poorly made induction units even with 'flexi zone' are actually quite bad for uneven heating with small coils made worse without a true temp control instead surging off and on.
I love rurally and somewhere with bad winter storms. I have a generator for heating my house (to turn the fan on the furnace own, it’s a gas furnace) when the power inevitably goes out during these storms. So I’ll stick with gas so I can at least cook on my stove when the powers out (yes, it happens enough where that’s a real consideration). Also, I like copper cookware, I know it’s bougie, and induction simply can’t do copper (and no, steel inserts doesn’t work for copper, it kind of defeats the purpose as steel retains heat and so would the insert, thus making copper just more expensive for the sake of making it more expensive).
Nice video. Sorry to see you are still talking about flat bottomed pots and pans. This was necessary for old fashioned electric heating to conduct the heat from the hob to the pot. If you need a flat bottom, then why can you put a paper towel under the cast iron pan? I am using a silicon sheet on my hob to keep it from scratching. Works great, easy to clean, no scratches, don't need a flat bottom pan. Don't believe me? Take an old kettle with a dented bottom and try it. You'll be amazed.
I have an Electrolux induction wok that is suspended above the cooktop on a chromed cradle (for heat transference). Cooks beautifully, and no scratches. The cradle even has rubber feet on it. Sadly they are no longer made.
You can find induction cooktops with analog-style knobs. You showed one, but didn’t introduce it, in your video: a double-oven range by GE Cafe. I know, because I have that unit my kitchen. More manufacturers should use knobs instead of touch screen controls.
I would love to have an induction stovetop, last time I looked though I'd have to be a multimillionaire in order to afford one, but if that Frigidaire one is that affordable, that's actually doable. Meanwhile the single cooktops like NuWave actually do a pretty good job.
@@nsbioy Getting ready to order the Frigidaire right now actually, still reading reviews, but so far seems like a solid low end for a basic homeowner, it's on sale for $1100 -- Thanks for the video, if not for you, I would never have known it existed.
@@timothybagrowski643 one thing to pay attention to is user interface. I hate capacitive touch buttons to adjust heat. I had to search for a more expensive model that has knobs. But that is my preference. Good luck with your shopping!
@@timothybagrowski643 I've had a Frigidaire for three years now, an earlier model similar to the one at 3:14. Yes, it is a lower end product but indeed a solid value. I like that it has knobs rather than touch controls. It is a joy to cook with it. The fans can be a tad noisy and some people don't like the fact that the cooling air exits from the front but I consider these minor issues. Buy it, you'll be happy.
Great video. I I switched to cast iron cooking about 10 years ago because I hated the taste of Teflon. We just bought a summer house and it has an electric stove and I hate being not able to use my cast iron pans. I was hoping an induction stove would allow me to use all my cast iron but no. Such a bummer.
That's not cast iron cookware then , cast works beautifully on induction, if a magnate does not stick to your cookware it won't work( magnet sticks to cast iron)
Great information. I’m researching because I’m planning on buying an induction cooktop for my kitchen renovation. I was always led to believe the loud buzzing/ humming was a natural part of this induction and is an issue no matter what pot, pans was used. I feel better now knowing it may have something to do with the material of the pot, pan sitting on it. Is that correct?
People say a lot of things. I have a new portable induction stove, and out of a dozen pans (turns out all of my old pans work!), only one makes a little noise sometimes.
Yup, that is correct. One of my pans (an old stainless steel one) makes a bit of noise, none of the others do. I'm using stainless steel (Sensuell from Ikea works perfectly, no sound), enameled cast iron, and regular enameled pans - also have some Greenpan skillets that work fine, but those have seen better days and it feels odd using them on my beautiful new stove...:D So I used that as an excuse to buy some new skillets. ;)
We have a GE induction stove top and are having issues with it. It will just turn off periodically and sometimes multiple times when we are cooking. The GE technician said that was because radio waves are interfering with the stove top. It just seems strange that a company would build a WiFi enabled induction stove top but radio waves will shut it off. The other issue is that even after cooking with a pot for over 10 minutes, the stove just suddenly does not recognize the pot and turns off. We are considering returning this GE range for another brand. What brands are better?
My experience over the last 3 years is that the performance varies with the pans. I had one stainless stockpot that would hold a magnet yet did not work with induction. Cast iron always works well. I have two 3 quart stainless pots. One boils water in less than a minute. The other 4 minutes.
I had the same issues but in defense of induction I found that the same pots preformed basically the same way on electric and gas as they did on induction. It is just more pronounced on induction because you see the results faster.
@@pigvalve9885 I just wish there was a way to know which pans would perform best. Just because the box shows the induction symbol doesn’t mean it will work well.
It’s all a question of the amount of magnetic iron in the base of the pan. I have an inexpensive nonstick skillet that is aluminum with an iron disk molded into the base. It will not activate the big induction coil on our range, but works OK on the small coils. Our Cuisinart saucepan is significantly smaller than the big coil, but works just fine, same thing with our All-Clad Chef’s Pan. Obviously, anything made of cast iron goes gangbusters.
@@everdinestenger1548 I don’t think that simple. Like I said. I had a stockpot that would hold a magnet but would not work on induction. It seems the strongest the magnet hold the more efficient the pan is.
Hi, I'm looking to buy an induction hob in the near future. I liked the video; it was very informative and answered some of the questions I had, and I found the bridge between two burners segment (about 3:35 in) very helpful. One of my pans is just over 11 inches in diameter (28 centimetres; it's European) at the base and I've read that large pans don't work very well if the burner is smaller than the base of the pan. From what I've read there is some tolerance and the pan will still work OK if it's no more than an inch wider than the burner. Practically, how big a deal is this or an I worrying unnecessarily? Does it really matter that much if the pan is 2 inches or 3 inches, wider than the burner?
I’m blind and and curious about user interface. Are there any models with tactile buttons? Or any that allow voice control or a voice over/talk back when directly touching the screen? Thanks in advance for any help!💜
Great question. For cooktops, with the exception of Samsung, no manufacturer has knobs. Knobs are just one more place for gunk to collect and hinder the whole benefit of having an easily cleanable cooking surface. Samsung, however, has really neat detachable magnetic knobs that allow you to control the temperature of the cooktop but since they are removable the cooktop is still easy to clean. Unfortunately, the knobs don't give you any tactile feedback on what temperature setting you have selected. I'm not aware of any induction cooktops that allow you to change the temperature of your cooktop via a voice assistant. Another option would be an induction range with front-facing knobs similar to a gas range. GE Profile, Cafe, Samsung & Miele are a few brands you should consider. Hope that helps!
I just bought one from a company named Cooktron that has a knob. The knob only controls the temperature. The other buttons (power, child lock) are touch.
We opted for a whole house generator since we in south Mississippi have a lot of storm action. Just having a stove doesn’t cut it when it is miserably hot and humid outside and your freezers and refrigerators would have to be emptied and everything cooked. ( this scenario has been experienced, so I decided to pre empt it !)
I have problems with my induction it makes a lot of noise when powering up. It flicks to a lower number when more that one ring is on. It also turn on - surge when turned off but the pan left on. Switches off without spilling. Are these normal?
I updated my cooker a couple of years ago. The model I purchased had an induction hob and a pyrogenic oven. I knew little about either. 30 months later, I couldn’t live without either. If, I ever have to replace that cooker, the replacement unit would have to incorporate both features.
That last comment about interference with pacemakers is something that bares expansion for me. I am 81 and while I don’t have a pacemaker yet…ya never know. I purchased an induction hot plate to try it out. Now that I know this I think maybe I should just go with plain old electric. Thanks!
I have a single slim induction hob still brand new in the box, never used. It feels solid & well made & I think it kinda looks like a futuristic video game console! I'm learning as much as I can about these because I don't want to damage or break it, it wasn't exactly cheap & I'm wanting it in good condition for many years to come 🙏
Is there induction cooktops that have rapid cycles or ac invertor so that voltage can be regulated. I ask because, the only problem I've ever had with induction is, it's on or off so, to get less heat it cycles but the cycle rate is so slow that you get way unsteady heat
I don't know the prices in US, but I got my Candy induction top for 200$ with 5 year warranty. This is a cheaper 4 pot cooktop, but you can get expensive ones for about 500$. So 1300$ already seems like a lot to me. If you just need to cook, (you are a hobby cook) then trust me that you don't need an expensive one. Also, my cooktop is rated for about max 7000W, which if you devide with the 230V then you get 30amps. Its on a 20 amps breaker but never managed to trip it (have not used all 4 places at once, usually just 2 at the dame time and on 60% power each). Bosch has a lot of models rated for 3500w max. Which is basically the power consumption of a large hair dryer. If you divide that with the 230V you get 15.2A and most residential wall plugs run on a 16A breaker (at least where I live) and wires are sized according to that. So what I am trying to say is, if you choose your appliance right, you might not even need to do electrical work. As for the pots, you really don't need a lot in my opinion unless you are a fanatic cook. All my pots combined cost I think about 2-300$. And they are tefal pots and pans. All with detachable handles. Just buy them one by one. The chances of needing all the pots at once is really slim, so just wash them after use and you will be good. I have two large soup pots, one wok, two pans (small/large) and 3 other pans from a past set I already had. On top of that I have a crepe pan. Thats it. I cook for a family of three.
I was fitted with a pacemaker just over a year ago and was very wary about using our portable induction hob at first. Now having used it almost every day since then, I've had zero issues. You just have to be sensible and keep a reasonable distance away from the coils. For example, I wouldn't lean over the hob when tasting the food I'm cooking. There's no reason why an induction hob cant be used by pacemaker patients, provided they follow the guidelines.
Yes, probably electric. Induction is not suitable if you want to bake a cake or something like that, since it can only heat up a pan at close range, but it can't heat up food directly, like a cake or meat. For that you need to generate heat all around it, which induction won't do.
Can you lift the pan to flip things over or to slosh them around a bit before fairly quickly replacing on the element? I use this technique with regular electrical stoves & gas stoves. I bought a small induction cooktop about 8 years ago, but it was useless as every time I lifted the pan it switched off.
Yes, you should be able to do that. Both my 4 hob and my single hob model switch off that hob temporarily, but turn it back on when I put down the pan again.The single hob one will emit a regular warning beep for 30 sec or so before switching off completely. The other one, I actually don't know. I guess it will switch that hob off eventually, but I never tried.
My biggest gripe with induction is the controls. I like to grab a knob and change the heat without having to grab a magnifying glass and go press press presss press press
Just started researching induction ranges. Your excellent video explains all about the cooktop, but says nothing at all about the oven. Is it just a standard electric oven with a convection fan?
in order to switch, I needed: 1. An electrician to change to wiring from 1 phase to 3 phase outlet. 2. A carpenter to make room for the much larger socket and deepen the space for the indunction cooktop and the drawer below. 3. A gas technician to disasemble the gas cooktop.
Bought a 50usd inductionplate on amazon a few years ago (pandemic, needed to do lunch for myself fast). Works like a charm but only heat 15cm in the middle so frying is a pain. Will get a high-end eventually. But avoid using cast iron? Doing it all the time and no scratches.. Must say, why have a "mirror" on a stove that will be scratched sometime anyway? A random "scratch" pattern would have been better. Major problem many induction stoves have is the cooling fan. It sounds some, and can over time start to sound alot. Try to make sure that the stove uses a standard fan that is somewhat easy to change (at least for a electrician.
I have a countertop single induction burner and it's great to boil water or for anything that needs high heat but I have a question about low heat needs. Has anyone else had problems maintaining a low simmer or create a slowly cooked dark roux on their induction burners? Mine seems to get hot, then shut off and then hot again at the lowest setting and never maintains a constant low temp. Are other makers better at this?
Had an induction hob for many years. Only thing to remember is you need saucepans that can be magnetised either by being made of steel or have an insert made of steel. Had no problems at all. Much quicker than an ordinary electric. As quick as or quicker than gas.
Thank you for a very clear introduction to induction cooking. I now have a gas range that will likely need to be replace in 2-3 years. My concern pertains to how much electricity I will need to run an induction range. Will I need a 220 outlet? Will I need to run a dedicated line? My house is 100+, and the wiring can be quite baffling! But I did get the kitchen upgraded about 10 years ago with new wiring and outlets. But it is 110. Is that adequate, or will I need another upgrade for the induction range? Thank you!
My advice would be to check out the installation instructions for a range that interests you. You should be able to find them on the products website or if you look at the item on a retailer's site. I have an induction cooktop and it required a 220v 30 amp circuit.
Can you use it for pressure canning with an All American 921 cast aluminum pressure canner? Lodge says it’s okay for induction. Why can’t they make a scratch resistant surface?
I noticed at the end of this video you mention Fisher and Paykel cooktops. I bought a F&P range and stupidly did not get the induction top, I bought gas. Here’s the thing though, If you opt for a F&P expect lousy customer service, expensive repairs and an oven which after only 18 months of light use continually switches itself off. My nearest dealer says he is too far to come service it and the nearest one after that (which coincidentally is a lot further away, but will come out) wants a $600 call out fee. DO NOT TOUCH FISHER AND PIKEL with a barge pole.
I've been using an induction cooktop since 2018. One thing not mentioned is that water on the keypad makes it malfunction. A pot of boiling water can throw out some water onto the control pad. Wet fingers don't work well on the control pad. All those fancy aluminum pots and pans don't work on it either. Other than that it's great.
Really good video. I'm sold. I have had dual fuels, which I like and electric slick tops which I don't like. I am starting to shop for a new stove and at my age it is possible it might be the last one I have. I believe this is the route I will go. Thanks...
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
I have a pacemaker and my cardiologist gave me the OK for an induction cooktop as long I don't lay down on it. I've had mine for a year.
is your induction controlled with touch screen or knobs
I remember reading a website comparing the advantages and disadvantages of gas vs induction. In the gas section, under "advantages", it had a drawing of Chinese food and explained that the high heat of gas can be important for Chinese-style cooking. Under "disadvantages", it had a drawing of a house engulfed in flames.
ah damn it heavy, its pyro who's at it again
😂😂😂😂
They mean a wok. On gas, unless you have a specific wok burner, you'll still have trouble with a wok unless it's flat bottomed. And surprise, surprise, flat bottomed woks work with induction.
I cook with my wok on an induction cooktop all the time. Works great.
There are also wok induction cookers with a curved surface for woks.
I have an induction stove and love it. But please stop claiming that the cooktop doesn't heat up. It does heat up fom the pan transferring heat back to the cooktop. Not as much as an electric but still enough you can burn yourself.
It's not heating up enough to boil spilled water between pot and surface into crusty calcium stains. That's enough for me
Actually good to know because, having kids around, I’d still be wary - I’d previously heard that they didn’t heat up and always wondered how that could happen. At least I now know just to be careful anyway.
No more burnt pans and handles
We moved into an older house with an electric stove. We always had gas and got in a plumber to put in a gas line. It would have taken a major reno to put in gas. With a bit of research we opted for induction. We are so happy and lucky that the gas line didn't work. We have never looked back
Beware. If you buy an induction stove, know these 2 things:
If you are converting from gas, you will need to call a professional who is qualified to shut off the gas flow to the existing pipe behind your stove. These pipes coming up out of the floor or wall will often be in the way of the new induction oven and keep them from sliding in completely. You will need someone to come and cut that pipe down flush or remove it altogether. Otherwise on installation day, you could have a big problem. Take it from me, we didn’t foresee this issue and it was a major hassle on install day.
Second, many induction stoves require different electrical power than conventional ovens. Check the electrical specs of the induction oven and compare that to the outlet behind your existing stove. You may need an electrician to run an additional power line to that outlet… and that can be very expensive depending on how far away your breaker box is.
We experienced all these problems (plus having to buy all new pots and pans) when we upgraded to induction and it cost us a fortune. We’re glad we did it but man was it a nightmare of expense and stress to address all these issues no one warned us about.
We're in the same boat. Would love to move from gas to induction. But with new floors and whole house decoration only a few years old, having to strip floors and walls to put another power cable in is less than ideal.
Most of our older pans (passed down in family) are aluminium. But I know you can get adapter plates to allow these to be used.
Also your old pans and pots may not work
Good you mention the first two points. But why did you have to buy all new pans? Were none of them working on induction?
The electrical aspect is the amperage. Most 36" cooktops and 30" ranges (induction) require 50a 240v. Many older homes are equipped for 30/40a and will risk breaker trips while cooking (if using too much current). Bosch is one brand that has lower amperage requirements than their competitors.
Thank you for the tips. Really appreciate it. I have a gas cooktop and would like to replace it with an induction cooktop. May I ask how did you find the gas professional that shut off the gas line for you?
Retired chef. I have had a professional CookTek induction cooktop in my countertop next to my gas range for 14 years.
Induction is truly The State of the Art.Not only is it great for cooking, it is the most efficient, thus is best for the environment.
Instant on and off, absolutely repeatable heat: For example, on my induction, water boils at a setting of 5.
The amount of heat it can create is tremendous. My Bluestar gas range has 22,000 BTU main burners, and the Cooktek is at least twice as fast. No joke. I demonstrate it to people all the time.
As to how it works, here is how I explain i: It works with pans and pots that will hold a magnet. So what an induction cooktop does is it creates a strong magnetic force that couples to the cooktop. Heat is created be reversing the direction of the magnetic force (i.e. it flips North and South) up to 400 times per second. This causes the magnetic particles in the pan to rub against each 400 times per second. The friction of that rubbing is what creates the heat in the pan. That is why the pan can get hot, but the surface of the cooktop remains much cooler.
Recently switched to Induction and tried using a cast iron skillet on it.
Probably not the best idea for an inexperienced user.
Have you had any luck with it? Is it even worth trying?
your explanation of the mechanism is pretty good but it does have a flaw that might be concerning to some: it doesn't cause any friction in the pan. moreso it just makes the electrons in the pan move around in circles and the resistance of the pan not wanting to let those electrons move is what causes the heat.
Then its a bad gas stove you got.
It's not the most efficient. Power grid loss is 66 percent (60 percent just from thermal production conversion losses using natural gas, the most efficient fossil heat source) from production to delivery. So using electricity has only a 34 percent efficiency then add the 90 percent efficiency of induction and you get an total efficiency of 30.6 percent. Gas is the most efficient for heating at 40 percent.
@@fernarias in order to talk about whole system losses you need to bring up vent hood and HVAC power consumption as well. since it's not necessary to use a vent hood for a lot of the cooking that can be done on induction that's a huge savings in power consumption.
I've had an induction hob for about 9 years, so when I moved into a flat with an ordinary electric cooker, the first thing I did was to replace it with Induction. It has all the advantages of gas but is soo much easier to clean. I love it.
Not all advantages: can’t cook on open flame and can’t use round bottom pans such as woks. You can heat a spoon of butter on a spoon with a gas stove, but not with induction. Yes, many advantages, but not all.
@@nsbioy induction cooker for wok already exist
Still cooking with real fire food is much more tastier, also bread in a fire stove.
Why ? I do not know but its true
GOTTA TAKE TOO MUCH CARE NOT TO SCRATCH UP INDUCTION COOKTOPS
AND BAD FOR CARDIAC DECIVES LIE PACEMAKERS, SO ITS NOT TOO INCLUSIVE
I am using induction stove for 8 years and I can say it's the best cooktop to have in your kitchen. Safest Cheapest Fastest . I got my single cooktop induction for around $25 and it's still working like a charm 🤔🤔
I have* been* using an* induction stove for 8 years ... Safest,*cheapest*,* fastest*. ...
@@einundsiebenziger5488 Thank you professor 🙏
@@einundsiebenziger5488 I agree it is a good concept but in our area electric is way more expensive than Natural Gas so one needs to verify. A major caveat to EVERYONE, pay attention to what is GOING to happen to electric rates when the control Nazis in government ban gas appliances and demand EVs. When there is only one energy source you are at the mercy of those in power.
Here in the UK I've been cooking with gas for 40+ years and rejected electric until recently when I got an IKEA portable induction hob due to the global fuel crisis. I have to say I'm completely hooked on it and will replace my 5-burner gas hob with induction soon (with a gas wok-burner on the side). It responds immediately, pans come to the boil in 1/3 of the time, you can put your hand on the hob right next to the pan and it's so energy-efficient it has even replaced my electric slow cookers.
We have an induction hob and induction wok hob. Both 9 years old now and both still fantastic. The wok hob comes with its own wok (stainless steel) and is a breeze to cook with and to clean afterwards.
Global fuel crisis? Never heard of it.
I had bought a single induction burner years ago to try before deciding if I wanted a full-sized induction cooktop, that is one way to go to see if you even like induction cooking. I purchased a full-sized induction cooktop and was so happy to toss my old electric coil burners my 80’s oven had and also enjoy the smart features the cooktop has.
How is the going so far?
I think a traditional setup with four or more burners is inefficient. A space waster. The individual ones can be stored. The space then used to prepare food. After prep the same space can be used to cook. No dedicated burners means multiple use. Blenders, food processing equipment etc. A four burner with an oven hearkens back to the days of the potbelly stove with which you could bake, cook and heat the house, even in summer, so the energy savings alone is worth it. Not to mention uncomfortably hot kitchen.
Bought a new kitchen and decided to go with coils because induction was too expensive (back then). When I tried to turn it on it did not work. 5 minutes of panic before we found out they had installed induction (but not charged us for it). Think they already had it in shop when they asked us about the model we wanted. 😂
When I sold my last house, the inspector reported that my cooktop wasn’t working because none of the burners heated up. Duh. I told the real estate agent that it also didn't have a little door for adding coal.
I love induction cooking. So much control. And the kitchen doesn't heat up! No more sweating over the pots.
Snowflake
We find that silicon sushi rolling mats work GREAT to protect our Induction Cook top. I can safely use raw Cast Iron with no issues. The mats last 2-3 years depending on how hot ou cook. If they get messy you can wash them in the dishwasher or sink as needed. My stove/cooktop is 8 years old and looks as good as the day we installed it!
Wait - you can put them on top of the cooktop and it still works?!
@@AK-jt7kh Yep! So long as the cookware is still in-range of the magnetic field, it'll work just fine! A thin mat isn't thick enough to create any problems.
Does the mat you bought have ribs?
@@lynnford5706 Yes, they do. Not that we looked for them that way, we just used the cheapest ones we could find. After about a year, they start to turn brown and crack/fall apart, but still well worth the investment. Our stove top looks as good as the day we bought it, and we cook with a lot of Cast Iron pans.
@@rice0009 thanks that’s what I could find at an affordable price. I just want to make sure I had the right product. Thanks fir your post.
I’ve used induction for the last ten years. It’s my preference for most things. You have to be aware of a couple of things - the pads cut power when the pan is lifted off, so you can’t sauté as you can with gas. Most induction cooktops can’t give full power to all pads at the same time, so there’s some “load rationing” going on between them. I like the gas-like instant response and the lack of heat leakage around the sides so your pot handles don’t get hot.
And your cooktop doesn't resume as soon as the pad is back on the pad, so long as it's within a couple of seconds? Mine does, and tossing pan contents result in no downside other than an annoying beep.
It must depend on the individual cooktop. I have no problem sautéing with mine. As long as the pan returns to the pad within a minute (or thereabouts) the power is restored to the pan, so it’s just like sautéing on conventional stovetops.
No problems here either. Mine takes about ~30 seconds before it cuts the power when you take the pot of, and then it just flashes a "no pan/pot" symbol, but about 1-2 seconds after you put the pot back on it activates again.
Might be a side effect of the other thing that I like about mine, that it has no fancy touchscreen interface, just plain knobs to turn. A lot easier and faster then the fancy ones in my opinion.
@@aixtom979 Perhaps I should have worded my post a little more clearly. What I was trying to point out was that while the pan is held above the induction pad, unlike a gas flame, there is no heat being applied to the bottom of the pan. This means that sautéing operations have to be kept short as the pan is losing heat. I agree, most induction devices have a timeout of a minute or more of not detecting a pan before they shut down.
I’ve had an induction hob for about 10 years, and I would never use anything else they are so much better and quicker.
I am in two minds about gas hob or induction hob for our new kitchen.
Very well presented arguments. I use induction and I never gonna get back to gas
I’ve had an induction range/stove for the past seven years and I love it. I like this bead it provides for cooking as well as easy cleanup. There is a learning curve with it like most new things but I find it worthwhile.
What brand do you have?
@@thesauce669 kitchen aid
@@colleenmckeeman1342 thanks. Doesn't look like KitchenAid makes induction any longer
what is induction? the best thing ever for your kitchen since the microwave was invented!
when I moved I had to find a quick fix to prepare meals while I waited for the gas to be connected and I found a stove that I like.... I bought a cheap, basic Ikea Tillreda portable induction cooktop and thought "this is going to be hell on earth as this is so basic and cheap!" it actually worked so nicely I gave up on gas and kept it for 2 years before buying a proper induction cooktop with multiple "burners" from Bosch.
it was supposed to be a temporary fix for a week, I kept it for 2 years and then stuck to induction. I don't want anything else.
what brand of cookware do you have?
@@lizalackner2199 several, Ikea, Actuel, Silampos, Celar, Jomafe, Staub, WMF and even a pan from Lidl.
Some are aluminium with steel, some are just steel and others are cast iron.
I bought a Duxtop single portable for my mom. Absolutely loved it. When it dies, we bought a 2 burner model. Don't even use the electric stove anymore.
Just be aware that the cheaper ranges (I have one of the $1300 Frigidaire models) have smaller coils than you might expect and may have hot spots. There may also be random noises when cooking at medium temperatures on neighboring burners.
That said, I still enjoy my induction stove, and it does boil water VERY quickly.
Cheaper? At $1300?
Our hob was £400. Random noises, no. Expected noises, yes, especially with the pan that it doesn't like.
What the hell is wrong with pricing of appliances in the United States. I bought a mid-range combined 2x induction + 2x gas hob for 510€ last month, and it was from a reputable brand. The cheapest ones start from around 250€ here and the most expensive ones with air outtakes top at around 2000€, and they are from reputable German brands like Bosch, Miele or from Swedish Electrolux... Same thing with fridges, they start at what, a thousand dollars in the US? I had a small one for 120€ in my rented appartment, it worked just fine. Bought a way more premium one for the apartment I bought, it was like 400€. I am not even from some poor backdoor country, what the hell. For 1300€ I'd get some of the highest shelf models of induction in the EU.
@@filip1491 Nothing wrong with the pricing of appliances in the US, just different styles. US homes overwhelming have slide-in combination oven & cooktop/hob units instead of separate ovens and hobs typical in the UK and Europe. So, when you see someone mention a price like $1300, assume it is a combination unit. Also, the ovens tend to be quite large compared to ones found in Europe. Finally, induction cooktops are seen as a high-end, premium cooktop, so you tend to only find induction on premium appliances, or at least mid-range. So, for a little less than £ 1100, you get a nice mid-range induction cooktop and a large oven, with some nicer features thrown in.
I just got the affordable Frigidaire induction range and so far I love it. It's everything people say it is.
Good video, very informative. I was just about to buy a dual fuel range. I have had one in the past and I really liked it. I bake so the electric oven is handy, and the gas cooktop is nice. However, I am getting older, and I have been cooking with just a regular ceramic top range for the past 17 years. I hate trying to keep the top clean. This video has convinced me that the induction is the way to go. I think it will be much safer and so much easier to keep clean and I still have the electric oven. And, I won't have to have gas run since I don't have it now. That would be a little cost. The downside is I will have to buy new cookware, but I guess that is just part of it. I'm sold!
You will love it but beware the tops do get hot because of the pan so food can get burned onto it. Water can boil over fast if your off getting something else. The scorching of the food is not like a regular burner and I found ammonia cleans it up nicely.
I have been using induction for years with a pacemaker without having any problems. You could check your individual situation with your medical advisor.
That’s great to know thanks for posting that
Thank you for your insight as someone with a pacemaker :-)
What about power consumption please compared to the traditional gas cookers?
@@sandwitch999 A gas range only uses enough electricity to ignite the gas and power the clock and digital display. A gas cook top consumes gas to create the energy required to cook. An induction cook top is all electric. The electric consumption varies for induction depending on the model, features, and number of burners. All in all there is no electric consumption comparison to be made between gas and induction.
4 years with a 3 lead pacemaker. My pacemaker is safe with mri and induction range
I bought an induction wok. It's a steel wok that sits in an induction base. Having never used an induction stove top, I was amazed how quickly it heats up, and how hot it gets in a very short time. By the time a heavy pan on an old school electric stove just starts to feel warm, the induction wok can sear meat. I can get the wok itself up to 475 degrees, and the base is barely hot, and cools off very quickly. To get a pan up to 475 on an electric stove burner takes forever, and the stove top is scary to be near by the time the pan gets that hot.
Wow, I never heard about induction interfering with pacemakers, thanks for the warning! I don't have one, but it's really good to have that information.
I have a pacemaker and been cooking with my LG induction for 6 months now. The stove has not made me vibrate or heat up yet! I have also been up close and personal with microwave ovens without any ill effects. Nice to have the warning I guess but a little overblown, perhaps, as I have heard this same warning before with regard to induction stoves. Having said that I should mention that I don't feel a need to put my left shoulder 12" or less away from a pot when I am cooking.
@@MoonlightingJames Besides, the magnetic field is right at the surface; nowhere near a pacemaker will be no matter the posture (except slumping on the cooktop).
@@MoonlightingJames Thank you for the information, I really appreciate it!
Read the warning in the manual and in unpacking instructions... one can find manuals on the manufacturer's website usually anymore... I tend to look at the pdf manuals before buying stuff... I don't have a pacemaker... if one gets an induction hob, I wonder if one could test it in the doctor's office for causing any irregularities while the doctor is listening to the heart? Be sure to take a pan along to bring water to a boil or an egg to fry...
More nonsense induction is everywhere every transformer every charger every motor uses induction. I would like the person that posted about pacemakers prove it
a couple of comments after 15 years using induction. some induction suitable pans may not work on some induction surfaces but work great on others. this is related to the sensor that sits in the center of the induction coil. the other thing worth mentioning is by using an induction disk you can use non induction cookware. the induction disk gets hot and non induction pan is placed on it.
I've had (and love) an induction cooktop for 10 years and wouldn't go back.
Truth #1 - you will likely need new cookware. Fortunately IKEA has a decent line of inexpensive induction compatible cookware. Cast iron frying pans also work wonderfully with induction.
Truth #2 - the cooktop still gets hot. While not as hot as a traditional element, the laws of thermodynamics say heat will be transferred from the hot pot to what it's sitting on.
Stainless steel cookware should be fine. The same is true for any cast iron, carbon steel, or copper.
Aluminum cookware will need to be replaced
@@ronmaximilian6953 Cast iron will definitely work with induction, and carbon steel maybe. But I wouldn't assume that stainless steel or copper will unless the manufacturer says it will.
Induction can be good but there are some points to consider that were not mentioned in the video.
1. Most induction cooktops have circles, indicating where the pan or pot needs to be placed. In most cooktops, the coil underneath the circle is actually smaller than the diameter of the circle.
2. Pans and skillets will have a different heat distribution on induction than they have on gas. The heat distribution is concentrated where the coil overlaps the cooking instrument. This means that you will get uneven cooking in the parts of the pan that do not overlap the coil.
3. Warping of the metal can take place in your pots and pans. Because the metal heats up so quickly, it can actually change its shape slightly.
4. Response time and user experience are two aspects that sometimes drive me crazy. A delayed response when pressing buttons can get really annoying when you want to change settings and burners on the fly. Having to cycle through all of the heat intensities one by one can get quite tiring, especially when you want to boil water on setting 9, and the cooktop turns on with setting 1. Make sure you can play around with the cooktop in a showroom/shop to see the response time and 'feel' of it.
Man, the start at one would murder me. Mine lets you press downwards to start at 4, and up to start at 9, being the max.
But I miss old school knobs where you can feel what heat you're asking for, and can change quickly.
The size of the induction coil is very important
The larger ones are very expensive the smaller ones will not heat the entire pan if it’s cooking surface area is more than 6 inches (the larger ones are 9 inches)
They can warp your pan if not used in a certain way.
There is also the risk of heating up metal utensils if you are not careful with them.
I just switched from an electric to induction and love it. I always wanted a gas stove but when I started looking into them they can cause headaches. Already having migraine issues I spent the extra money on an induction and so glad I did.
That’s crazy, it’s the opposite for me. I like gas stoves better because induction stoves give me a headache
@@jimmychonga2615 glad you got the right stove for you.
Who told you gas gives headaches? 😂😂😂
@@Onizukachan915 do your own research before laughing at someone who has 🤦♀️
I have had induction for 4 years. The misconception I had is that the space that a pot is on, does stay hot/warm to touch for a bit! People should realize and be told that there is heat on burner site after you shut it off!
Well, yes. Anything touching a hot surface(in this case the pan) will heat up. Just fundamental thermodynamics. Same reason your food doesn't instantly turn cold the moment you take it off the pan. If you need, it can help to put a silicone mat on the surface and put the pan on top of that.
Thanks for packing so much good information into such a short video! I appreciate it.
*_QUESTION:_* At lower wattages
I got a whole science lesson from the video and comments - MIND BLOWN, what if induction was the norm?!?! Thank you for the insight ❤️
There are induction cooktops with knobs, i.e. The Samsung chef collection induction cooktop has a digital controller with a magnetic knob that can be used.
The one aspect that was missed was required amperage. Most 36" induction cooktops and 30" induction ranges require 50a 240v. Many existing electric homes have 30-40a 240v wiring and need an upsized wire or risk breaker trips if using too much current. Bosch (and their family of brands) has focused on lowering those requirements and tend to not need upgraded wiring.
I live in Greece in an older house. The whole house has only 35 Amps service. I think I will stick with my gas cooktop which runs on Propane. Right now Propane is cheaper than natural gas and has no monthly service charges and hidden taxes.
I bought two induction "hotplates" for $65 each on Amazon. They are 1800 watts each, so they are fantastically powerful. They just have standard 120 volt plugs, which is very convenient. Best of all, they can either be set for 9 power settings or a wide range of heat settings. So I can fry things at less than the smoke temperature of the oil I am using. I can set it to simmer and not burn. And with any temperature setting, they can never overheat a Teflon pan. They are wonderful!
Try boiling water on it and time it. My smooth top electric range boils same amount of water in same pot faster than my induction hob. I have tri-ply clad pots, specifically rated for induction. I'm guessing that induction ranges have more powerful hobs than the portable units. But it's handy for sauces or to maintain low temp.
@@alexk3088 I didn't have an electric stove, but I did compare my propane stove to my induction units, using a steel pot with the same amount of tap water. My induction unit was around twice as fast. I suppose I could have really powerful induction units and you don't, but I saw the same sort of test (with a huge natural gas burner) on RUclips and their induction cooker was also much faster.
@@BigGuy8059 interesting. My range does have the "rapid boil" hobs, but they are straight up electric. And I think my portable induction hob is also 1800 watts. I'll double check...
That's the first time that I've heard about possible problems with pacemakers and induction cookers. There was nothing in the pacemaker manual about it either. As I'm about to buy a new cooker and have a pacemaker fitted I'll look further into this important possible problem, although I've had a pacemaker for 3 or 4 years now and never noticed any effects from it. I'm not really expecting that I'll find anything that will stop me buying as my pacemaker isn't particularly close to it when in use, and I've never even thought about lying on the hob even when switched off let alone on! But it's better to research these things when they're brought up than ignore them 'just in case'. The BHF (British Heart Foundation) site says
But most common household electrical equipment, such as hairdryers and microwave ovens, won't be a problem as long as you use them more than 15cm (6 inches) away from your pacemaker. If you have an induction hob, keep a distance of at least 60cm (2ft) between the stove top and your pacemaker
I've tested our high powered induction cooker with a compass & a digital gauss meter to check magnetic fields.
It is totally safe.
A tiny magnet had a much bigger effect than the 3650W element.
Hmmm, you might have me sold on induction. We've been shopping for a 36" electric range that does NOT have induction burners. My problem is the limited selection of pots & pans. This is a complete renovation and kitchen relocation so we are starting from scratch. We've been cooking with gas but the cook top cleanup is a pain. In another property we had a radiant cooktop and it worked great. Thank You!
The selection of pots and pans is quite abundant. Cast iron will work, enameled cast iron like Le Creuset, most stainless steel, and try the company Green Pan for induction friendly healthy nonstick coatings.
@@traceystephens7813 I'm convinced! Then I changed my mind even though all of our cookware would work. The prices of the induction cooktops are pretty steep. Plus they required 50 amp service. We ended up buying a 36" Viking radiant cooktop at an outlet store. It was brand new. Regular price was $3200 to $1000.
Perhaps you can shed light on this - since there are so many cautions about what can and cannot be set on top of an induction cooktop, I have given up making any food that requires finishing on the cooktop after coming out of the oven - so no more reductions or roasting pan sauces. I have found people online who do it, but my KitchenAid manual suggests that the cooktop will crack if anything hot is placed on it. Is placing a roasting pan on the cooktop ok or not?
It’s because of things like that that I have a love/hate relationship with induction. I love that water boils within a few short minutes but I hated having to get rid of my entire range of $$$ AllClad pots and pans. Also my Moka pots and butter melting pans that were too small for the smallest burner.
My burners click and buzz with every “induction- compatible” pan I have purchased except for Le Creuset, Misen, and similar (often v heavy) enameled cast iron pans.
Some pans heat up differently than others so I’ve had to memorize which numbers will result in low-med-high for each pan.
The list goes on. Clean-up is great, and there’s much to like, but I honestly wish I hadn’t switched from gas
Electric cooktops aren't inherently slow. They cook the food items as fast or faster than their gas counterparts. Gas cooktops raise temperature more quickly, but waste more of that heat in the process since the flame is exposed to the rest of the room.
I know you clarify to mean responsiveness of electric cooktops later in the video, but I still feel that this is worth addressing since I hear it a lot too.
The electric coils respond (increase or reduce heat) slowly compared to a gas burner. The gas burner's heat is directly proportional to the size of the flame and not effected by any coatings or other physical materials - heat rises and falls almost instantly. Not so with an electric cooking coil - the materials surrounding the actual current conducting coil slow the increase or reduction of heat, so they are much slower to come up to temperature AND to drop in temperature when required.
Although there is about a 20-25% difference in efficiency (electric being more efficient), natural gas is much less expensive than electricity per unit of energy in most areas, so the efficiency does not pay for itself in the long run.
Induction cooktops/stoves are a good 10% more efficient than a standard electric coil cooktop/stove because the electromagnetic creates so little heat and most of the energy goes directly into the food via the cooking container. This increased efficiency means less energy is used and energy bills, in most cases, will drop.
This video was so helpful! We are moving to a new place with induction stovetops and I didn't know anything about them but this video really explained everything so well! Thanks!
I went from gas, electric, and now induction. Induction heats so much faster, can achieve higher temps, heats the pans evenly, less boil over because of finer heat adjustments, and less wasted energy heating up the kitchen. I also love how easy it is to clean the stove top if you have a boil over. Just reduce the heat, remove the pot, wipe up the mess, clean the bottom of the boil over pot, and you are back in business with no burned in spot you have to use polish to remove.
You can't wear a metal ring on a finger or it will get hot?
@@naekosl3059 I don't like to wear any rings or watches. I would think the ring needs to be made from a magnetic metal and very close contact to the induction stove top for an extended amount of time? Moving in a circular motion 6-12 inches above the pot/pan wouldn't cause the ring to heat up from induction compared to the normal heat coming off food.
Just a nit-pic but Induction cooktops ARE electric. The cooktops that you are referring to as electric are actually Radiant cooktops, in that they radiate heat in order to heat the pans. Induction cooktops induce an electromagnetic current in the pan to create heat. But both types of cooktops are electric.
We still use the same old round bottom steel wok I've had for 40 years- on the flat induction cooktop.
Totally works well.
Thank! This is what I needed to hear!
I loved my induction range. GE range. Started to malfunction after 8 years. When I called repair he told me the parts needed to replace would be nearly as expensive as original cost($2500.) Don’t know why it was going to be so expensive. It made me not want to spend so much for another induction range.
It is technology that has developed fast so getting old parts that is no longer used for mass production is just expensive. And maybe look at how the prices has also dropped for a new over the 8 year it will not be 2500 again unless you want a much more advanced unit than the old one.
OMG, thanks for the advice on avoiding an induction stove or burner if you have a pacemaker! My husband does have one! I think you may have saved a life...
It’s not really much of a risk because the induction only happens within a few inches. Same reason wireless charging phones need to be accurately lined up with the charging coils to actually charge. Someone else said they have a pacemaker and got a cooktop over a year ago because their doctor said since they’re not getting their left shoulder within 12 inches of the coil or laying on top of it they should be fine and they said they never had any effects. Electric induction for anything is, for better and worse, extremely limited in the distance it works from. The same coils are built in almost all phones but it’s really the magnets that align them that are reasons companies say don’t lay your phone down on your chest near your pacemaker but obviously nobody’s using the charge feature on their chest either.
Would be interesting to see what would happen with a plate of iron filings on the range.
Induction cooking is the best!!!! I brought an induction range and loved it. Then when I remodeled my kitchen and replace with an induction counter cooktop cuz it’s faster to cook with, easier to keep clean even when you have spill overs, just wipe it up with a cloth or paper towel. And it so much safer then conventional cooktop. The Glass does get hot but nothing your going to get a scar from. When I show people my kitchen I’m always upselling the induction. It’s the next level for any kitchen!!!!
First time I heard about inductions was from a friend who bought one because of her mother's dementia. She wanted something safer. However, it was over a thousand dollars more and I had just bought a new stove with a self cleaning oven for 665 at the Sears warehouse a few years earlier. Great stove. Convection oven. The one element light never went out.
We bought our retirement home 4 years ago. Built in 1992 and the appliances had been moved from the first owners home. And even though I used white duck tape to hold the refrigerator together, both my husband and our daughter felt the appliances needed to be replaced. He wanted the induction because of the 3 cats we had inherited.
The stove I wanted went on sale and the cost of the induction was just one hundred more. I have cast iron pans. Have had the stove just over 3 years no problems. Just be careful. I grew up with gas stoves and have always hated electric. Nothing worse when cooking a big dinner to half to wait for the stovevto cool so you can put the pot down.
But these cook like gas, which I love. Instant change in heat.
Two things I discovered researching stoves. Self cleaning ovenes use less energy because of the amount of insulation. Just don't clean more than once a month. Nothing I need to worry about.
Induction tops use less energy. So that extra hundred has likely already come back to me.
He wanted the induction because of the 3 CATS you had inherited? I heard that cooking cats would be much easier on an induction stove, how did that work out for you? (Sorry - I love cats - you know I'm joking - I guess the preference for induction relates to cats because it would be safer?)
What about the dangers of the electromagnetic field?
This might be a dumb question, but since it can interfere with a pacemaker does that mean it’s like a microwave signal, any danger of magnetic radiation?
I bet my friends call me the "Induction Guy" because I preach the benefits so much! I love mine.
Raw cast iron cookwarevis no boroblem as can actually put down paper towel or silicon sheet to protect surface. Just a bit of extra care needed
We bought the SMEG 36" Free standing model about October last year. I wouldn't buy it again. I like how it's safer with the kids around. I like how if the cookware is not detected, it turns off. I wouldn't reinvest in it for the following reasons: 1- hate cooking with it as the center of the pot or pan is always hotter than the sides. 2- The oven is smaller and there is a lot of wasted space under without a warming drawer. 3- The oven features are are not straight forward, hard to operate. 4- The knob is graded 1-9 and it's not until you get to 7 that you get going with the heat. Nothing below that feels like a temperature that is efficient to cook at unless you're leaving the pot to cook slowly. SIDE POINTS: It's not true about the cook top not getting hot, it gets pretty hot. It does require a higher AMP and therefore we had to run a 50 AMP wire from the house control panel and that cost a pretty penny. Running the wire all the way from the garage, to the kitchen (approx 50ft. )
My mum (86) is having a new kitchen installed next week. She has been cooking with gas but I suggested she consider induction because of its ease of cleaning and safety features. She’s decided she will get induction. Hope I was right!
May I ask what is Your mother's opinion now months later? I am currently remodeling my kitchen from zero and have also received numerous suggestions to switch to induction which I have no experience with. I have been cooking on gas stove my whole life and I love how open flame fries food, love to wiggle my pans when stirring, love to make 12-hour bone broths. I'm not ready to give it all up 😄 Could You please share Your mother's review on induction?
@@natalie5334 Hi Natalie. In the Ed mum didn’t go with induction but went with a glass top electric I think. I think she is happy with that and likes how easy it is to clean. (So far!)
My daughter has induction and I’ve cooked on it several times I must say, it’s not for me. Like you, I like to wriggle my pans around and stir the pot. I find on the induction I need to hold the pot with my other hand while stirring as it tends to slide around. I don’t need to do that on my gas top at home. True, cleaning the gas is much more of a chore, and I have a large 6 burner.
I hope this is helpful for you. Happy cooking!
PS, my mum is a very basic cook. She didn’t even get an oven in her new kitchen, though she has a microwave convection oven. Do too, as well as my large stove oven. I also kept my smaller wall oven when we built our new kitchen and I use that most of the time. M
Do you need a range hood for an induction cooker??
Make sure you have one with temperature control. There are cheap models that only have a power setting 1 through 9 and some with a power boost. The problem with these cheap models is that they can put out too much power and cause your eggs to stick and uneven heating as the power control only controls the cycle on and off like a microwave. That's what I've experienced in South America...they are horrible to cook with.
Many poorly made induction units even with 'flexi zone' are actually quite bad for uneven heating with small coils made worse without a true temp control instead surging off and on.
I love rurally and somewhere with bad winter storms. I have a generator for heating my house (to turn the fan on the furnace own, it’s a gas furnace) when the power inevitably goes out during these storms. So I’ll stick with gas so I can at least cook on my stove when the powers out (yes, it happens enough where that’s a real consideration). Also, I like copper cookware, I know it’s bougie, and induction simply can’t do copper (and no, steel inserts doesn’t work for copper, it kind of defeats the purpose as steel retains heat and so would the insert, thus making copper just more expensive for the sake of making it more expensive).
Nice video. Sorry to see you are still talking about flat bottomed pots and pans. This was necessary for old fashioned electric heating to conduct the heat from the hob to the pot. If you need a flat bottom, then why can you put a paper towel under the cast iron pan? I am using a silicon sheet on my hob to keep it from scratching. Works great, easy to clean, no scratches, don't need a flat bottom pan. Don't believe me? Take an old kettle with a dented bottom and try it. You'll be amazed.
yeah since the induction stove uses electromagnetism it doesnt carew about the shape of the pan unless its wildely off center or far from the surface
I have an Electrolux induction wok that is suspended above the cooktop on a chromed cradle (for heat transference). Cooks beautifully, and no scratches. The cradle even has rubber feet on it. Sadly they are no longer made.
You can find induction cooktops with analog-style knobs. You showed one, but didn’t introduce it, in your video: a double-oven range by GE Cafe. I know, because I have that unit my kitchen.
More manufacturers should use knobs instead of touch screen controls.
I would love to have an induction stovetop, last time I looked though I'd have to be a multimillionaire in order to afford one, but if that Frigidaire one is that affordable, that's actually doable.
Meanwhile the single cooktops like NuWave actually do a pretty good job.
not really. some full size induction ranges are under $1,000
@@nsbioy Getting ready to order the Frigidaire right now actually, still reading reviews, but so far seems like a solid low end for a basic homeowner, it's on sale for $1100 -- Thanks for the video, if not for you, I would never have known it existed.
@@timothybagrowski643 one thing to pay attention to is user interface. I hate capacitive touch buttons to adjust heat. I had to search for a more expensive model that has knobs. But that is my preference. Good luck with your shopping!
@@timothybagrowski643 I've had a Frigidaire for three years now, an earlier model similar to the one at 3:14. Yes, it is a lower end product but indeed a solid value. I like that it has knobs rather than touch controls. It is a joy to cook with it. The fans can be a tad noisy and some people don't like the fact that the cooling air exits from the front but I consider these minor issues. Buy it, you'll be happy.
@@timothybagrowski643 I don’t know where you live & whether you got it yet but you should make sure you are getting an extended warranty.
Great video. I I switched to cast iron cooking about 10 years ago because I hated the taste of Teflon. We just bought a summer house and it has an electric stove and I hate being not able to use my cast iron pans. I was hoping an induction stove would allow me to use all my cast iron but no. Such a bummer.
That's not cast iron cookware then , cast works beautifully on induction, if a magnate does not stick to your cookware it won't work( magnet sticks to cast iron)
I use cast iron on my induction - no probs.
@@pauledsall5022 we don't use the cast iron because of the glass top. Those old school cast iron pans are super heavy and leave scratches.
Great information. I’m researching because I’m planning on buying an induction cooktop for my kitchen renovation. I was always led to believe the loud buzzing/ humming was a natural part of this induction and is an issue no matter what pot, pans was used. I feel better now knowing it may have something to do with the material of the pot, pan sitting on it. Is that correct?
Where you get this information from? People say the buzzing is normal
Check out the link below for more information about induction cookers 😀
ruclips.net/video/6h0IytAT3IY/видео.html
People say a lot of things.
I have a new portable induction stove, and out of a dozen pans (turns out all of my old pans work!), only one makes a little noise sometimes.
Yup, that is correct.
One of my pans (an old stainless steel one) makes a bit of noise, none of the others do.
I'm using stainless steel (Sensuell from Ikea works perfectly, no sound), enameled cast iron, and regular enameled pans - also have some Greenpan skillets that work fine, but those have seen better days and it feels odd using them on my beautiful new stove...:D
So I used that as an excuse to buy some new skillets. ;)
@@Moccalocca100 Did you watch the video?
We have a GE induction stove top and are having issues with it. It will just turn off periodically and sometimes multiple times when we are cooking. The GE technician said that was because radio waves are interfering with the stove top. It just seems strange that a company would build a WiFi enabled induction stove top but radio waves will shut it off. The other issue is that even after cooking with a pot for over 10 minutes, the stove just suddenly does not recognize the pot and turns off. We are considering returning this GE range for another brand. What brands are better?
My experience over the last 3 years is that the performance varies with the pans. I had one stainless stockpot that would hold a magnet yet did not work with induction. Cast iron always works well. I have two 3 quart stainless pots. One boils water in less than a minute. The other 4 minutes.
I had the same issues but in defense of induction I found that the same pots preformed basically the same way on electric and gas as they did on induction. It is just more pronounced on induction because you see the results faster.
@@pigvalve9885 I just wish there was a way to know which pans would perform best. Just because the box shows the induction symbol doesn’t mean it will work well.
It’s all a question of the amount of magnetic iron in the base of the pan. I have an inexpensive nonstick skillet that is aluminum with an iron disk molded into the base. It will not activate the big induction coil on our range, but works OK on the small coils. Our Cuisinart saucepan is significantly smaller than the big coil, but works just fine, same thing with our All-Clad Chef’s Pan. Obviously, anything made of cast iron goes gangbusters.
Alle you need are pots and pans that are magnetic.
@@everdinestenger1548 I don’t think that simple. Like I said. I had a stockpot that would hold a magnet but would not work on induction. It seems the strongest the magnet hold the more efficient the pan is.
Hi, I'm looking to buy an induction hob in the near future. I liked the video; it was very informative and answered some of the questions I had, and I found the bridge between two burners segment (about 3:35 in) very helpful. One of my pans is just over 11 inches in diameter (28 centimetres; it's European) at the base and I've read that large pans don't work very well if the burner is smaller than the base of the pan. From what I've read there is some tolerance and the pan will still work OK if it's no more than an inch wider than the burner. Practically, how big a deal is this or an I worrying unnecessarily? Does it really matter that much if the pan is 2 inches or 3 inches, wider than the burner?
That’s a concern I have too.
@@me2u705ditto
I’m blind and and curious about user interface. Are there any models with tactile buttons? Or any that allow voice control or a voice over/talk back when directly touching the screen? Thanks in advance for any help!💜
Great question. For cooktops, with the exception of Samsung, no manufacturer has knobs. Knobs are just one more place for gunk to collect and hinder the whole benefit of having an easily cleanable cooking surface. Samsung, however, has really neat detachable magnetic knobs that allow you to control the temperature of the cooktop but since they are removable the cooktop is still easy to clean. Unfortunately, the knobs don't give you any tactile feedback on what temperature setting you have selected. I'm not aware of any induction cooktops that allow you to change the temperature of your cooktop via a voice assistant. Another option would be an induction range with front-facing knobs similar to a gas range. GE Profile, Cafe, Samsung & Miele are a few brands you should consider. Hope that helps!
@@DesignerAppliances thank you! I’ll definitely check those out
Purfect Relaxation I have seen Miele models with knobs you can turn to regulate the power.
@@TheAllMightyGodofCod great I will check that out☺️
I just bought one from a company named Cooktron that has a knob. The knob only controls the temperature. The other buttons (power, child lock) are touch.
I use Vision Wares - glass. Is there any point in having induction?
A gas stove is good to have when the power goes out for a week.
That’s when the barbecue comes in.
We opted for a whole house generator since we in south Mississippi have a lot of storm action. Just having a stove doesn’t cut it when it is miserably hot and humid outside and your freezers and refrigerators would have to be emptied and everything cooked. ( this scenario has been experienced, so I decided to pre empt it !)
@@mamere7601 I lost power during Hurricane Sandy. I was grateful to have gas for the stove and for the water heater.
@@marilynbennetts7380 not many homes allow grills.
I have problems with my induction it makes a lot of noise when powering up. It flicks to a lower number when more that one ring is on.
It also turn on - surge when turned off but the pan left on.
Switches off without spilling.
Are these normal?
How about a video on baking in an induction oven...I'm still on the fence and I need all the information I can get!. Thanks!
Great suggestion! We will add it to our list :-)
No thanks, I’ll stick with my gas range.
enjoy your inferior stove then
You never stated why though?
I updated my cooker a couple of years ago. The model I purchased had an induction hob and a pyrogenic oven. I knew little about either. 30 months later, I couldn’t live without either. If, I ever have to replace that cooker, the replacement unit would have to incorporate both features.
1. Will it make my wife’s cooking less deadly? And 2. Will it interfere with Bluetooth connections? Asking for a friend.
Check out the link below for more information on induction cookers
ruclips.net/video/6h0IytAT3IY/видео.html
haha
As a wife using an induction cooktop I 1. Still haven’t caused a death. 2. Not that I’ve noticed.
@@karinbperrott747 🤣😝thank you ma’am!
That last comment about interference with pacemakers is something that bares expansion for me. I am 81 and while I don’t have a pacemaker yet…ya never know. I purchased an induction hot plate to try it out. Now that I know this I think maybe I should just go with plain old electric. Thanks!
I have a single slim induction hob still brand new in the box, never used.
It feels solid & well made & I think it kinda looks like a futuristic video game console!
I'm learning as much as I can about these because I don't want to damage or break it, it wasn't exactly cheap & I'm wanting it in good condition for many years to come 🙏
Is there induction cooktops that have rapid cycles or ac invertor so that voltage can be regulated. I ask because, the only problem I've ever had with induction is, it's on or off so, to get less heat it cycles but the cycle rate is so slow that you get way unsteady heat
What is the brand of the griddle pan on the bridged elements?
My daughter has the Frigidaire (bought on Black Friday for $1100) and loves it, two friends bought one as well.
How to perfect cooking rice, should we start on boil?, or hotpot? Thanks. I'm converting to induction cooking, I think its precision is phenomenal.
Thanks for the vidoe
What about the power consumption? is it a heavy consumer of electric power?
I don't know the prices in US, but I got my Candy induction top for 200$ with 5 year warranty. This is a cheaper 4 pot cooktop, but you can get expensive ones for about 500$. So 1300$ already seems like a lot to me. If you just need to cook, (you are a hobby cook) then trust me that you don't need an expensive one.
Also, my cooktop is rated for about max 7000W, which if you devide with the 230V then you get 30amps. Its on a 20 amps breaker but never managed to trip it (have not used all 4 places at once, usually just 2 at the dame time and on 60% power each). Bosch has a lot of models rated for 3500w max. Which is basically the power consumption of a large hair dryer. If you divide that with the 230V you get 15.2A and most residential wall plugs run on a 16A breaker (at least where I live) and wires are sized according to that. So what I am trying to say is, if you choose your appliance right, you might not even need to do electrical work.
As for the pots, you really don't need a lot in my opinion unless you are a fanatic cook. All my pots combined cost I think about 2-300$. And they are tefal pots and pans. All with detachable handles. Just buy them one by one. The chances of needing all the pots at once is really slim, so just wash them after use and you will be good. I have two large soup pots, one wok, two pans (small/large) and 3 other pans from a past set I already had. On top of that I have a crepe pan. Thats it. I cook for a family of three.
I was fitted with a pacemaker just over a year ago and was very wary about using our portable induction hob at first. Now having used it almost every day since then, I've had zero issues. You just have to be sensible and keep a reasonable distance away from the coils. For example, I wouldn't lean over the hob when tasting the food I'm cooking. There's no reason why an induction hob cant be used by pacemaker patients, provided they follow the guidelines.
So if a given stove is of the induction type, what does the oven beneath that use? Would it not have to be either gas or electric?
Yes, probably electric. Induction is not suitable if you want to bake a cake or something like that, since it can only heat up a pan at close range, but it can't heat up food directly, like a cake or meat. For that you need to generate heat all around it, which induction won't do.
Can you lift the pan to flip things over or to slosh them around a bit before fairly quickly replacing on the element? I use this technique with regular electrical stoves & gas stoves. I bought a small induction cooktop about 8 years ago, but it was useless as every time I lifted the pan it switched off.
Yes, you should be able to do that. Both my 4 hob and my single hob model switch off that hob temporarily, but turn it back on when I put down the pan again.The single hob one will emit a regular warning beep for 30 sec or so before switching off completely. The other one, I actually don't know. I guess it will switch that hob off eventually, but I never tried.
I was hoping you would address how hard it is to get them fixed when the burners break. Thanks
Thin silicone barbecue cooking sheets work great to protect the cooktop instead of using a paper towel.
I’ve been using a Wolf induction cooktop for 12+ yrs. now. It works great, even with Chinese-cooking.Very easy cleaning!
My biggest gripe with induction is the controls. I like to grab a knob and change the heat without having to grab a magnifying glass and go press press presss press press
Also have a pacemaker and no problem with induction range, Induction range is great!
Thank you for sharing your perspective as someone with a pacemaker :-)
Just started researching induction ranges. Your excellent video explains all about the cooktop, but says nothing at all about the oven.
Is it just a standard electric oven with a convection fan?
in order to switch, I needed:
1. An electrician to change to wiring from 1 phase to 3 phase outlet.
2. A carpenter to make room for the much larger socket and deepen the space for the indunction cooktop and the drawer below.
3. A gas technician to disasemble the gas cooktop.
3 phase? How many houses have 3 phase available? Are you talking about a restaurant?
@@MatthewMello an apartment in a building
Just purchased the fridgidaire with hot air fryer. LOVE IT.
Bought a 50usd inductionplate on amazon a few years ago (pandemic, needed to do lunch for myself fast). Works like a charm but only heat 15cm in the middle so frying is a pain. Will get a high-end eventually.
But avoid using cast iron? Doing it all the time and no scratches.. Must say, why have a "mirror" on a stove that will be scratched sometime anyway? A random "scratch" pattern would have been better.
Major problem many induction stoves have is the cooling fan. It sounds some, and can over time start to sound alot. Try to make sure that the stove uses a standard fan that is somewhat easy to change (at least for a electrician.
I have a countertop single induction burner and it's great to boil water or for anything that needs high heat but I have a question about low heat needs. Has anyone else had problems maintaining a low simmer or create a slowly cooked dark roux on their induction burners? Mine seems to get hot, then shut off and then hot again at the lowest setting and never maintains a constant low temp. Are other makers better at this?
Had an induction hob for many years. Only thing to remember is you need saucepans that can be magnetised either by being made of steel or have an insert made of steel. Had no problems at all. Much quicker than an ordinary electric. As quick as or quicker than gas.
Thank you for a very clear introduction to induction cooking. I now have a gas range that will likely need to be replace in 2-3 years. My concern pertains to how much electricity I will need to run an induction range. Will I need a 220 outlet? Will I need to run a dedicated line? My house is 100+, and the wiring can be quite baffling! But I did get the kitchen upgraded about 10 years ago with new wiring and outlets. But it is 110. Is that adequate, or will I need another upgrade for the induction range? Thank you!
My advice would be to check out the installation instructions for a range that interests you. You should be able to find them on the products website or if you look at the item on a retailer's site. I have an induction cooktop and it required a 220v 30 amp circuit.
@@dchristo10 Thanks!
Can you use it for pressure canning with an All American 921 cast aluminum pressure canner? Lodge says it’s okay for induction. Why can’t they make a scratch resistant surface?
I noticed at the end of this video you mention Fisher and Paykel cooktops. I bought a F&P range and stupidly did not get the induction top, I bought gas. Here’s the thing though, If you opt for a F&P expect lousy customer service, expensive repairs and an oven which after only 18 months of light use continually switches itself off. My nearest dealer says he is too far to come service it and the nearest one after that (which coincidentally is a lot further away, but will come out) wants a $600 call out fee. DO NOT TOUCH FISHER AND PIKEL with a barge pole.
I've been using an induction cooktop since 2018. One thing not mentioned is that water on the keypad makes it malfunction. A pot of boiling water can throw out some water onto the control pad. Wet fingers don't work well on the control pad. All those fancy aluminum pots and pans don't work on it either. Other than that it's great.
Really good video. I'm sold. I have had dual fuels, which I like and electric slick tops which I don't like. I am starting to shop for a new stove and at my age it is possible it might be the last one I have. I believe this is the route I will go. Thanks...