We always had gas. when we had to move for retirement the house we bought didn't have gas. When we tried to retro fit for gas it was expensive just from a structural point of view. We went to induction and have completely forgotten about gas. Love induction.
The cons are really exaggerations. My induction stove's like gold. Only paid fifty bucks for mine. Was amazed. Gas is good to use in winter when it's cold. The induction I bought specially for hot summer days as the area stays cool
100% team Induction! As a kitchen designer, I am an Induction Evangelist and only recommend induction ranges or cooktops for all my clients. I switched from gas 3 years ago in my own kitchen and am so happy. Love the ease and precision of cooking, safer air quality, and I didn't have to buy any new pots or pans.
The thing i hate most is the lack of a physical Knob to control the burners. Being visually impaired i can easily grab a knob and turn it from high to medium on my Wolf range without looking. Having to locate the control with a magnifying glass and then go press press press press press is way more complicated. I like the concept of induction just hate the non organic controls
That's an excellent point, Mark! There are induction models that come with knobs for the traditional feel, but as most of them are the touchscreen that's definitely something for people to consider. Thanks for sharing!
I got the GE Cafe Induction stove. It has knobs and the ability to bridge elements. I am just getting started with it, but I love that I can put a paper towel below the pot - while it is cooking.
There are plenty of induction stoves with physical knobs. They are less reliable as knobs are less reliable than touch controls, and more expensive which is why most induction equipment opts for buttons.
Induction ready aluminum can be larger than the burner since it conducts heat extremely well; and heat spreads within aluminum. The hard anodized induction-ready pots are fantastic, no stick and fast as heck plus light weight. I have induction and mine are hot after cooking, it signals "H" for hot. Great demo and good points made.
We recently bought a cheaper portable induction cooktop to try out and it is my absolute favorite cooktop ever. My kids prefer it as well. It is faster and much more precise. I did need to buy a couple of new pans to be compatible but a few already were so that was nice. Now that I know we love it, I’ll look at investing in a nicer one in the future but even this cheaper one is much better than the electric stove we have now and even better than the gas range I liked using at our previous house. It’s definitely one of my best appliance purchases I’ve ever made.
@@magnetism693 The easiest way to tell is if you can stick a magnet to the bottom of your pan. If it’s magnetic, it’s suppose to work. In buying new pans, I’ve just looked specifically for ones that say they work with induction cooktops
This is my experience with a cheaper portable plug-in single induction burner as well! They typically run from $40 - 150 and up. My $40 variety had a smaller element which heated the center area more (I had to stir more often) but I think this has been fixed in units with larger elements (there are likely superior ones at the $120 or so cost). I happily got rid of my huge 4 burner gas range for a single induction element which was so efficient, I found it much more natural to cook in series, rather than on several burners. I found I had no need for a second burner, even cooking for 12 people. A single burner or double burner will likely be more than sufficient for most household needs - please consider this when switching to induction! It could save you from rewiring, completely reducing your costs, saving space in the kitchen and allowing for far more kitchen design flexibility. Most people do not realize it is not a one to one replacement. A better equivalent is one induction burner for two gas burners since induction is far more efficient. If you usually use one or 2 gas burners, you probably only need one induction burner - if you use all 4 gas burners you probably need 2 induction burners. You can always pull out a portable single induction burner for entertaining guests - and you may be glad it is portable - use it outside, in the living room to keep something warm, or on the other side of the kitchen to stir the gravy!
nataliedarling7356, in my opinion the portable induction is the way to go. one thing that is not discussed in this video is the induction stove top is powered by 220. whereas the portable induction is powered by 110. you are NOT using as much electricity using the portable induction but achieving the same results.
I cook mostly on induction, going from resistant electric. I like how the induction usually has 2 modes, power mode which cooks like gas, and Temperature mode which cooks like electric. And the ease of cleaning really makes it the best choice for a home cook. For a restaurant though, they will still likely prefer gas for its fixability, cookware compatibility, and reliability. Even if it is less powerful, and less efficient than induction
Glad to hear you like your induction stove! You're spot on about the restaurants. Gas will likely continue to be the gold standard for commercial kitchens for the reasons you stated. Thanks for the comment!
I have cooked on induction for 14 years. There are essentially no downsides to it, short of requiring utensils that a magnet can stick to. It is faster, more efficient, does not heat the kitchen up as much, exacting, easier to clean, etc. By comparison, smooth top electric is the worst possible way to cook in a home. Slow, inefficient, inexact on heating and cooling, harder to clean, dangerous, etc.
Glass top resistant electric does heat the pan more evenly, it is the only advantage it has over induction. It is more powerful and offers a better simmer than gas. Coil electric is the worst way to cook, not glass top.
you know there are reasons why almost every chef outside is using a gas stove instead of an induction one right? because there are few downsides that are very important that induction or electric can never have.
@@jamesgjt it is because induction is harder to fix and less durable it is not used as often in restaurants. Although induction is used where it makes sense in restaurants now, like for anything involving boiling water, like making stocks, soups, stuff like that we have used Electric and induction for decades, it simply is more powerful and has a better simmer than gas. For a home chef, those aren't as important. Ease of cleaning, speed, and power are more important, also induction keeps your kitchen nice and cool while cooking. No wasted heat unlike any form of flame cooking where most of the heat is lost to the air .
@@linuxman7777 wow, really? My experience is the opposite. I like glass top electric even LESS than coiled electric. It is ridiculous to control, slow to respond, inconsistent, and just downright infuriating.
@@willtwain1383 oops that’s what I meant. lol 🤦🏻♀️ What about the size of the pots. Do the pots have to be exact size of the burner or it won’t work? If I have an 8 inch burner can I use a 9.5 inch pot? This may be a deal breaker for me since with an electric stovetop if you put a 9.5 inch pot on an 8 inch burner it still will work. And can you use a smaller pan on a larger burner?
@@KaraStanziani-ym8pf They will work, but it is efficient to use the right size pot. Heating only works directly above the inductive area. Pots must be conductive. Aluminum will not work. I will always choose inductive ranges over all others. Instant heat, consistency and easy cleanup make induction ranges the best, in my opinion.
something not talked about are plates you can put between the induction top and your pan that act as a conductor of heat. this means you don't need new pans, you just need a quality middle plate that can work with induction. this lets you use pans that don't work with induction and reduces hotspots as well as heat has to go through the plate and then into your pan. another benefit of these plates is you can be slightly more rough when placing pots/pans on top of it as they are metal and as the plate is already on the glass surface the impact area of you placing a pot/pan on top of the plate is pretty small. clearly the downside is you have a hot metal plate and have to clean it if stuff ends up on/near it.
@@tolulopesolomon702 i doubt i can link anything YT doesn't like that but if you go to amazon or walmart you should be able to search for "induction plate adapter". just keep in mind using a real induction pan is going to do a much better job then these adapters will as the entire pan is heated while only the adapter will be for pans that don't work with induction cooktops.
Never used induction cooking but as a chef I say the bust thing to learn in cooking “ is controlling the heat in your sauté pan and how the ingredients react to heat and getting flavor through reduction
We've had many chefs say the same, and we must admit that in that particular area, gas stoves are going to be better! Induction is great in many ways but gas allows you more flexibility with heating.
I've had gas and every conceivable type of electrical device you can think of and I'll take induction any day of the week! Faster boil, better control, safer, cooler kitchen, easier cleanup. Have yet to find a reason NOT to go induction.
Hello! Can someone who has had it for a while tell me if vapor condensation is an issue? Here in Italy kitchen sellers strongly advise no-drip powerful but expensive hoods, otherwise the droplets may ruin your kitchen cabinets. The explanation is that induction doesn’t warm the air above it, so when steam hits the hood, which will have stayed cool, it will produce condensation and may drip into your pans 😳 I can’t tell if it’s scaremongering, some people apparently really experienced this...
You didn't hit on the biggest problem with induction. Manufactures keep trying to over complicate them with touch screens and Wi-Fi and other BS that impair their usage and reliability and inflate their costs to absurd levels. This cannot be over stated how bad these new models are becoming. Induction is good but most reviewers get the real difference between gas and induction wrong.
I got rid of the gas cooker because of the indoor air pollution. My asthma is much better now. It is also a good cooker, it's very fast and responsive, and simple to clean. I have found there's a difference between induction compatible cookware and cookeware that's ideal for induction. Thin pans will tend to have noticable hot spots in the middle, where I assume the magnetic field is strongest. Thicker pans that conduct heat better have minimal or no hot spots. Cookware quality always matters, but more so for induction I think. My favourite frying pan was only about £40 though so you don't have to go crazy expensive.
Glad to hear your asthma is doing better after the switch. And you're totally right about cookware quality, you definitely don't want to cheap out on that!
The Japanese figured out with their rice cookers the best way to get even heat on induction, it is to have a pan where the outside it is iron or steel, and on the inside it is aluminum or copper. I find with those sorts of pans the heat is most even. Gas also doesn't heat evenly, but the uneven heating is usually mitigated by moving the pan around. Only glass top resistant seems to heat pans evenly.
Great to hear your comment and glad it made a difference to your asthma … can u please let me know what brand / style of cookware is made for induction (as opposed to compatible with)?
Repair parts are very expensive. My daughter has one, but it came with her apartment. She loves it. My repair company does not recommend one due to the reliability issue.
That's interesting. I have never had a reliability issue with induction as I had with gas - and when there was an issue with my gas stove it was actually an emergency! With a portable induction cook-top burner it is so inexpensive ($40-150) you could actually have a spare on hand for less than it would cost to have a repair. A repair company could have a very biased opinion if they are not familiar with induction repairs, or foresee getting less business and therefore does not want people to change. My old gas range required adjustments - I got rid of it and used a single burner portable induction to feed 12 children and myself. It was so efficient it was natural to cook in series on one burner - I never regretted the change, and did not feel the need to use a second burner or get an installed version. The portability of the unit was nice.
@@amyw1850 OMG, cooking for 12 children on 1 induction hob? And here I am, a single guy that never cooked but will have to start doing so soon, thinking I should invest in one of those built-in 90cm/36inches cooktops that come with 5 hobs to "future-proof myself", since there's also not that much difference in price. After reading your comment and others, im now thinking maybe I should try a portable 1 induction hob and test it out before deciding on anything. I certainly wouldn't live on a portable one, I guess that doesn't feel permanent or user-friendly.
@@GolzeD2009 Induction is a huge leap forward, so thinking of it as a one to one replacement has many people buying excessively large, over powered, expensive induction ranges. In addition to the technological advances of Induction, we naturally use the range and oven less frequently since most kitchens now have multiple food heating devices (microwave, toaster or convection oven, Instapot, coffee maker). I am so glad you are experimenting before installing a full range! You could save yourself a lot of electrical hassles/costs and counter space by using a two hob if you want built-in. My original plan was to get at least 2 hobs built-in when I was cooking for the children. I was surprised how convenient the single portable unit was. Even though I had a double portable, it remained in storage since the single unit's efficiency made it easier to cook in series and I preferred the additional counter space. I now mostly cook for myself, and am quite happy with my portable single hob. It seems like a radical idea to get rid of the kitchen range, but for a great many households, a single hob is all they really need. More hobs is usually a matter of preference. Do keep in mind that some of the lower cost portable induction burners (around $30 or $50 range) may have a hotter area in the middle. I believe this can be avoided by checking the heating element diameter before purchasing - and those that cost a little more, or are installed are less likely to have this issue. Best wishes!
Anything that has more parts and more complicated parts will have higher failure rates. Induction ranges have many logic boards that can fail. Gas ranges will always have better reliability on average.
Be careful with induction. Induction can heat your pan so fast it can warp. Start on a low setting and let the pan heat for awhile then raise to cooking temperature.
I wouldn't mind using induction in my kitchen. I have a gas grill and burner outside as well as a charcoal grill and pellet smoker. So any means of cooking is accessible to me. The biggest thing that I would be concerned with is efficiency and how much does it cost to run. I frequently make stocks that cook for 12 hours or more and I think that induction would be great for this. I honestly would only consider purchasing a cook top that is capable of bridging since I do not want to have to replace my pans if my cook top goes out. I also would only consider purchasing an induction cook top if the price comparison is similar in the upfront cost. Just because it is touted to be 10% more efficient doesn't mean I should have to pay 10%-50% more compared to an electric.
My gas stove is such a pain to clean. I have to 1. take off the heavy grills and spray with Dawn and use steel wool to scrub and it never looks completly clean. 2. Try to get all the crumbs and grease out of the nooks and crannies (pain I ht neck). This takes a good 15 to 20 minutes. (but I don't always do step 1). Compare this with a flat range that takes less than 60 seconds to wipe down. WHY would anyone prefer gas??? Now I read articles saying it bad for health. Hate it!!
I'm 100% Induction. It has only one con: Maybe your existing cookware does not work. All the rest is Pro: It is even faster than gas. Easier to keep clean. It works through sheets of paper. Cover it with newspaper, take it off after cooking and the kitchen is clean. Just don't use cheap induction cooktops. Quality matters A LOT with induction cooktops.
induction stove is for soul-less food. normally when we cook under gas range, we can tilt the pan or lift up to focus the heat to partial of the pan. This is very useful. I can pour much less oil to a pan, tilt it, I can use it to fry some garlic slices or even a small fish... the heat region control is something induction or electric stove will never have.
I agree with you, gas is so versatile in a way neither electric or induction can ever be, when we bought our house it came with electric burners and we got rid of it and installed gas
My major concern is warping of pans when the heat is changed suddenly. It seems like even high end pans (Matfer, De Buyer, Scanpan) can be warped if the heating level is changed quickly or 'turbo' option is engaged.
Induction maintains the current...except the power supply decides to be finicky on my Duxtop and cuts off. In the same pan, my Thermapen shows 250 deg and 550 deg in the same pan! Then I'm searing steak and it stops sizzling. Oh, the power supply cut off so it went from 550 to 300 in a matter of a minute. I was all about induction until I experienced this. I'm sure the $9300 miele isn't as unreliable, but it's also $2000 for a repair when it does take a crap. I'll take the time penalty when I decide to boil 6 gallons of water I think. Also, I get the vibration. But its in my $75 deBuyers pans. Not cheap layered whatever. Maybe the cheap induction burner I guess. Also, on 9 or 10, I can actually feel my fillings in my teeth vibrate. I also plan on doing some cooking videos and I don't want the sound in the videos. Was really impressed by you showing that Zoom recorder with the sound and levels.
That does sound frustrating! Hopefully this article below can help. Thanks for the comment! primeappliancerepairs.com/why-is-the-induction-cooktop-shutting-off-while-cooking/
I do not understand how only the bottom of the pan right over the induction coils heats up. Wouldn't the rest of the pan heat up from conduction of the heated bottom to the sides of the pan?
From our experience, there will be a little bit of heat transfer to the sides of the pan from the heated bottom, but not really enough to make a difference!
My elderly friends don’t yell to everyone that they have a pacemaker or not have a pacemaker to everyone and are generally private about medical matters, could I accidentally kill one of my friends just by cooking them lunch? If I get a pacemaker myself, will I have to rip out my whole stove?
I would say you're not going to kill anyone nor yourself. And really the concerns about pacemakers seem more speculative than proven as of right now, but it's just something we decided would be good to keep in mind due to the electromagnetism of the induction. If there were any issues, chances are it would just be a little interference, and nothing deadly. And if that did happen, I'd imagine it would be very easy to remedy. Thanks for watching!
Depends. If you buy the bottom of the barrel cheapest induction, its possible. But even thee i doubt it. I have an induction from a reputable local brand and have spilled milk, water, sauce.etc. is still working like a champ.
i am interested in the down draft exhaust vent that some induction ranges have, vs. a vent microwave. Which is better for a small apartment? I am also wondering if vented microwaves come with airfryer and toster (oven ) combinations to provide more counterspace.
An easy way to check is simply to put something magnetic on it, and if it sticks then it should be compatible. Cookware just needs to be magnetic to work, but the more durable the better. Some pans are magnetic but are cheaply made, and can heat unevenly and in some cases even warp. The best performance would come from something solid, like a cast iron, but be careful not to scratch the surface with something like that. Also make sure that you get pans that match the "burner" size to ensure even heating. I hope this helps!
Make sure the base is magnetic....... One of our large pots had steel sides but a strange base that didn't work on induction and wasn't magnetic when I checked.
I'm actually not sure! I could see the potential for it, but it's worth looking into if there are any resources that have a better answer. Thanks for the question!
But when power goes out no cooking or baking... For Gas you just need an exhaust fan that vents Outside. So easy! I love The Flame of Gas! Control too. Power goes out I can light a flame, cook.. Flash Light!
I am on the fence. We had an electric and am fine with it but wondering if induction is better My concern is, do you need the exact same pot of the burner to be able to cook? I found a cooktop we like that has 11 or 8 inch burners. Does that mean we can only use an 11 or 8 inch pot or won’t work? You can’t use a smaller pot on a larger burner? That might be a deal breaker for me. And does the pot have to be at least half full? Or can you heat up something small.
If you can use radiant then you can use induction. Induction is an upgrade over radiant. But you need the appropriate utensils. If a magnet sticks, it can be used in induction.
@@jamesisaac7684 hello, thanks for responding. I did end up getting an induction. We are very pleased with it. Love cooking on this. I was going to get a single one at Costco to see if we liked it but after doing a lot of research I had a feeling we would like it and learn how to adjust to it quickly. I was concerned that if I had an 8 inch burner on the induction if I could use a 10 inch pot on that 8 inch burner. I did find out from the salesman that you can use a pot that is couple inches larger than the burner and he was right. As long as the pot isn’t larger than that the burner will work fine. And it does. The one we were looking at had a 11 inch burner on the back and I like to cook in front sometimes. It’s working out well.
had to give you a thumbs down because you didn't address the issue i'm having and i think a lot of people have this problem. the induction cooktop only heats part of the pan. in my case it is just a ring, and this part gets super hot but the rest does not. i really need pretty even heat in the pan or otherwise it's not going to work for me. i'm still looking for an induction cooktop that heats the pan evenly but haven't found one yet.
That is definitely something people have brought up, but as of right now there's nothing pointing towards there being health issues from induction. But that's something a lot of people keep in mind!
Induction cooktops don't use ionionizing radiation to heat the pan, induction uses a much lower frequency of radiation that does not affect the cells in your body.
I actually would recommend trying a quality portable single induction cook-top burner that you plug in. A cheap one is around $40 which will not get the best results (it is likely to have a slight noise and have a smaller induction element - but even this was sufficient for my needs, including regularly serving 12 children). I believe you can find a decent portable induction cook-top for about $120-150 - make sure it has a pot sized element. This small investment should help get a feel for induction, and also can become your portable extra burner or back up option should you choose to install one. Many households will find they only need one or two induction burners (due to their tremendous efficiency and the tendency to cook in series) rather than a large range of 4 burners. This could save a tremendous amount for those who decide they want installed induction, as it will likely avoid additional wiring. Many people may find they do not even need, or want to install a range - the flexibility of portable induction is rather nice! There is a large variation in cooking habits. Installation of the expensive 4 burner ranges (sometimes also requiring additional wiring) is likely completely unnecessary for many households.
Totally agree....... In UK we bought a £55 Tefal portable single induction hob which is fantastic. Total wattage is 2,200 which is very powerful, boils large pans of water very quickly and plugs into a 13amp socket. Check out the size and power of the individual cooking zones on hobs as this is usually hidden way down in the specifications. IKEA do a twin portable hob with slightly less power and two smaller cook zones. As mentioned above, fully installed induction hobs need heavy duty electric supply with many of them pulling 7KW, 8KW or above of power meaning 10mm wiring. We bought the portable hob as a trial but it has proved an excellent addition to our cooking.
Things i hate about induction. Stupid digital controls. Difficult to judge how hot to set the stove without a flame. Always worried about scratching the stupid glass glass top. Every induction stove seems really slow to heat up. More complicated electronics to break down.
Here is my question, I want to cook with a 12" pan. How much does an induction stove cost. I know the answer, $3400 minimum. What if I want to cook with two 12" pans? Answer, $6,000+.
You had me until “try not to scratch it”. It’s a kitchen… How is that even possible? See you in a few years when the tech develops enough to stand up to normal use
We're hooked to an unreliable government electric grid. Therefore, we buy electricity from local vendors (sharks). I need to know how much an induction cooktop range draws electricity. If it inflates the electric bill I'd forget about it and stick to gas, considering buying adequate pots and pans and anticipating cooking fails. I understood that instead of power control knobs, the range is supplied with sized "burners". This will mean a variety of different size pans. This is a negative mark for the induction system.
How much power it draws really will just depend on the model. However, on average they can draw up to 1500-2100 watts. Many I've personally seen are about 1800 watts. As for the burner size, it's true that you'll want a pan that matches the size, because only the areas directly above the magnet will get hot. There are "power controls" with induction, though. They just dictate the level of current being pulled through the coils, which in turn will influence the level of activity in your pan.
Yes, they can definitely retain some heat, which is why you should still be cautious. But, they will cool down much faster than a gas or electric stove. In our tests, it was not very long at all after removing our pot that we could place our hands on the hob without it burning at all. Thanks for watching!
Induction cooker creates a terribly dangerous magnetic field. Due to the fact of drawing much less electricity its good to use it only in emergency cases when there is no power and you have for example a small generator only. Buying a induction stove is totally idiotic...
You won't have to rewire your entire kitchen, only upgrade one dedicated wire to the electric panel. Any appliance today requires its own dedicated wire. Induction typically requires 50 amps (same as an electric dryer).
@@SAMJIKASSIM That is partially true and partially not true. Cel phones have a high frequency EM waves, but are generally low power most of the time aside from the initial cel phone call to connect which is higher power. Induction ranges have high EM frequency waves and hi EM power emissions - you can measure it with a EM detector. So if you are standing in front of the thing cooking for a while, you are cooking your food but your body is extremely close to the high power EM waves. In my opinion, that cannot be good for us!
I see no clear advantage to induction elements,and a few detractors- only certain pans work, the diameter of the induction coil can wreck or change the cooking. Yes it works and if you are set up for it and get off the learning curve it will perform at least as good as a 1960’s electric element stove. But if you want control, go with the pros, and cook on a gas flame. All my cast iron and carbon steel cookware, glazed or seasoned, loves a gas flame. I just don’t see this s Better”, yes it works, so what. Marketing?
Try out a portable induction hob and you'll eat your words. We bought one as boiling large pans of water for the occasional spaghetti etc was a nightmare on our electric hob. They're fantastic, Level 1-9 control with amazing fast boil or gentle simmer.
@@fabianmckenna8197 it is my understanding of induction that is is either on or off, and the 1-9 heat levels are actually a timer that decides on how long the electricity is on. Is this true? If so, the conductivity of the pot is the determining factor for how it would behave, with metal expansion, heat dissipation.
@@maxcontax Not quite. On medium and high power the power (in the range from 600-2000 Watts) is controlled trough the primary frequency (around the resonance frequency of 25’000 - 50’000 Hz) of the AC current in the induction coil. At lower power (200-600 Watts typically) the primary frequency control doesn’t work very well and the power is then controlled by the duty cycle (1 second on and 1 second off, i.e. a 0.5 Hz switching is typical). With the latent heat in the cookware this is not noticeable, because of the low power. Here in central Europe the market share of induction has been about 55% in 2017, nowadays it will be closer to 80%. Here in Switzerland you will not find new kitchens without it. For all practical purposes it is excellent. Highest power, immediate control, no risk of burning (on the plate), easy to clean and energy efficient.
@@olivergroning6421 thank you for your reply, you have much more experience with this than I do! Here in Canada, the people I do know that went with induction like it. Natural gas is most common.
I love the precision of induction cooking and haven't experienced any problems with diameter of the "burner" -- I simply and easily match the pot size and "burner" size. Induction is definitely miles ahead of the 1960 electric coil stove -- not even in the same ballpark. Here's marketing from the gas industry: in 1969 the American Gas Association launched "Operation Attack" to spur sales of gas stoves, in spite of research from their own scientists and doctors reporting that cooking with gas indoors was hazardous to human health, and as early as 1954 their internal research showed that burning fossil fuels would have a catastrophic impact on the planet. The marketing has gone from denial, deception to disinformation. We the consumers are being manipulated.
“These claims” about the health risk of gas 2:32 my be “controversial within the industry” - AKA the people SELLING them, they are in no way controversial among ACTUAL HEALTH PROFESSIONALS. FFS.
All the gas stoves I used were old and definitely had health risk problems. There is no question that induction is far superior in nearly every aspect! Even the cheep portable ones ($40) are better than gas in my opinion, but you can likely get an excellent portable plug in cook-top for $150. For many people, that is all they will need!
This is a good point, thanks for sharing! As long as people understand induction will be heating things up significantly faster than gas or electric and don't leave things to burn, hopefully we can avoid fires like that.
As a retired pro chef, I fully understand. I also know that most US chefs have not cooked on induction There really are few differences, except environmental ones.
Are you team Induction or Gas/Electric? Or are you on the fence? Let us know in a comment below!
TEAM INDUCTION.
Team Induction
Induction!
Team induction just delivered today. Gonna cook on it tomorrow
We always had gas. when we had to move for retirement the house we bought didn't have gas. When we tried to retro fit for gas it was expensive just from a structural point of view. We went to induction and have completely forgotten about gas. Love induction.
Glad to hear you've enjoyed the switch to induction, thanks for sharing!
That guy with the ice cream cone really went for it.
The cons are really exaggerations. My induction stove's like gold. Only paid fifty bucks for mine. Was amazed. Gas is good to use in winter when it's cold. The induction I bought specially for hot summer days as the area stays cool
Glad to hear you've a great experience with yours!
100% team Induction! As a kitchen designer, I am an Induction Evangelist and only recommend induction ranges or cooktops for all my clients. I switched from gas 3 years ago in my own kitchen and am so happy. Love the ease and precision of cooking, safer air quality, and I didn't have to buy any new pots or pans.
The thing i hate most is the lack of a physical Knob to control the burners. Being visually impaired i can easily grab a knob and turn it from high to medium on my Wolf range without looking. Having to locate the control with a magnifying glass and then go press press press press press is way more complicated. I like the concept of induction just hate the non organic controls
Fully blind guy here. I second that. I want one with a physical method for controls. I’ll keep my flames for now.😅
That's an excellent point, Mark! There are induction models that come with knobs for the traditional feel, but as most of them are the touchscreen that's definitely something for people to consider. Thanks for sharing!
My induction cooker has dials - but this isn't the usual style, I've seen very few like this.
I got the GE Cafe Induction stove. It has knobs and the ability to bridge elements. I am just getting started with it, but I love that I can put a paper towel below the pot - while it is cooking.
There are plenty of induction stoves with physical knobs. They are less reliable as knobs are less reliable than touch controls, and more expensive which is why most induction equipment opts for buttons.
had a portable 1 ring induction top since 2017 and still works in 2024 like it was new. ZERO issues.
We're glad to hear that, hopefully it keeps working well for you for many years to come!
Induction ready aluminum can be larger than the burner since it conducts heat extremely well; and heat spreads within aluminum. The hard anodized induction-ready pots are fantastic, no stick and fast as heck plus light weight. I have induction and mine are hot after cooking, it signals "H" for hot. Great demo and good points made.
Great information, thanks for sharing!
We recently bought a cheaper portable induction cooktop to try out and it is my absolute favorite cooktop ever. My kids prefer it as well. It is faster and much more precise. I did need to buy a couple of new pans to be compatible but a few already were so that was nice. Now that I know we love it, I’ll look at investing in a nicer one in the future but even this cheaper one is much better than the electric stove we have now and even better than the gas range I liked using at our previous house. It’s definitely one of my best appliance purchases I’ve ever made.
Glad to hear you've had a good experience with induction. Thanks for sharing!
how do I know which pans/utensils are compatible ?
@@magnetism693 The easiest way to tell is if you can stick a magnet to the bottom of your pan. If it’s magnetic, it’s suppose to work. In buying new pans, I’ve just looked specifically for ones that say they work with induction cooktops
This is my experience with a cheaper portable plug-in single induction burner as well! They typically run from $40 - 150 and up. My $40 variety had a smaller element which heated the center area more (I had to stir more often) but I think this has been fixed in units with larger elements (there are likely superior ones at the $120 or so cost). I happily got rid of my huge 4 burner gas range for a single induction element which was so efficient, I found it much more natural to cook in series, rather than on several burners. I found I had no need for a second burner, even cooking for 12 people.
A single burner or double burner will likely be more than sufficient for most household needs - please consider this when switching to induction! It could save you from rewiring, completely reducing your costs, saving space in the kitchen and allowing for far more kitchen design flexibility. Most people do not realize it is not a one to one replacement. A better equivalent is one induction burner for two gas burners since induction is far more efficient. If you usually use one or 2 gas burners, you probably only need one induction burner - if you use all 4 gas burners you probably need 2 induction burners. You can always pull out a portable single induction burner for entertaining guests - and you may be glad it is portable - use it outside, in the living room to keep something warm, or on the other side of the kitchen to stir the gravy!
nataliedarling7356, in my opinion the portable induction is the way to go. one thing that is not discussed in this video is the induction stove top is powered by 220. whereas the portable induction is powered by 110. you are NOT using as much electricity using the portable induction but achieving the same results.
I cook mostly on induction, going from resistant electric. I like how the induction usually has 2 modes, power mode which cooks like gas, and Temperature mode which cooks like electric. And the ease of cleaning really makes it the best choice for a home cook.
For a restaurant though, they will still likely prefer gas for its fixability, cookware compatibility, and reliability. Even if it is less powerful, and less efficient than induction
Glad to hear you like your induction stove! You're spot on about the restaurants. Gas will likely continue to be the gold standard for commercial kitchens for the reasons you stated. Thanks for the comment!
I have cooked on induction for 14 years. There are essentially no downsides to it, short of requiring utensils that a magnet can stick to. It is faster, more efficient, does not heat the kitchen up as much, exacting, easier to clean, etc. By comparison, smooth top electric is the worst possible way to cook in a home. Slow, inefficient, inexact on heating and cooling, harder to clean, dangerous, etc.
Glass top resistant electric does heat the pan more evenly, it is the only advantage it has over induction. It is more powerful and offers a better simmer than gas.
Coil electric is the worst way to cook, not glass top.
you know there are reasons why almost every chef outside is using a gas stove instead of an induction one right? because there are few downsides that are very important that induction or electric can never have.
@@jamesgjt it is because induction is harder to fix and less durable it is not used as often in restaurants. Although induction is used where it makes sense in restaurants now, like for anything involving boiling water, like making stocks, soups, stuff like that we have used Electric and induction for decades, it simply is more powerful and has a better simmer than gas. For a home chef, those aren't as important. Ease of cleaning, speed, and power are more important, also induction keeps your kitchen nice and cool while cooking. No wasted heat unlike any form of flame cooking where most of the heat is lost to the air .
@@linuxman7777 wow, really? My experience is the opposite. I like glass top electric even LESS than coiled electric. It is ridiculous to control, slow to respond, inconsistent, and just downright infuriating.
Silicon pads are a must. They eliminate scratching and noise from irregular pan bottoms.
Definitely a useful product for anyone with induction!
CAn you cook with a silicone pad under the burner?
@@KaraStanziani-ym8pf On the burner. They are the answer.
@@willtwain1383 oops that’s what I meant.
lol 🤦🏻♀️
What about the size of the pots. Do the pots have to be exact size of the burner or it won’t work? If I have an 8 inch burner can I use a 9.5 inch pot? This may be a deal breaker for me since with an electric stovetop if you put a 9.5 inch pot on an 8 inch burner it still will work. And can you use a smaller pan on a larger burner?
@@KaraStanziani-ym8pf They will work, but it is efficient to use the right size pot.
Heating only works directly above the inductive area.
Pots must be conductive. Aluminum will not work.
I will always choose inductive ranges over all others. Instant heat, consistency and easy cleanup make induction ranges the best, in my opinion.
Everything this sharp dressed dude is saying is absolutely true.
something not talked about are plates you can put between the induction top and your pan that act as a conductor of heat. this means you don't need new pans, you just need a quality middle plate that can work with induction.
this lets you use pans that don't work with induction and reduces hotspots as well as heat has to go through the plate and then into your pan.
another benefit of these plates is you can be slightly more rough when placing pots/pans on top of it as they are metal and as the plate is already on the glass surface the impact area of you placing a pot/pan on top of the plate is pretty small.
clearly the downside is you have a hot metal plate and have to clean it if stuff ends up on/near it.
We've recently learned about these and agree they are so cool! And a great option for those who can't get new pans for sure.
How does the plate look like please?
@@tolulopesolomon702
i doubt i can link anything YT doesn't like that but if you go to amazon or walmart you should be able to search for "induction plate adapter".
just keep in mind using a real induction pan is going to do a much better job then these adapters will as the entire pan is heated while only the adapter will be for pans that don't work with induction cooktops.
Never used induction cooking but as a chef I say the bust thing to learn in cooking “ is controlling the heat in your sauté pan and how the ingredients react to heat and getting flavor through reduction
We've had many chefs say the same, and we must admit that in that particular area, gas stoves are going to be better! Induction is great in many ways but gas allows you more flexibility with heating.
It’s not “the future of cooking!” I’ve been cooking on a GE Profile induction range for over 7 years, and it’s great!
Good point, the future is already here! Glad to hear you've been enjoying your induction.
What an informative presentation! Thank you so much!
I've had gas and every conceivable type of electrical device you can think of and I'll take induction any day of the week! Faster boil, better control, safer, cooler kitchen, easier cleanup. Have yet to find a reason NOT to go induction.
Glad to hear you're liking induction, thanks for watching!
Hello! Can someone who has had it for a while tell me if vapor condensation is an issue? Here in Italy kitchen sellers strongly advise no-drip powerful but expensive hoods, otherwise the droplets may ruin your kitchen cabinets. The explanation is that induction doesn’t warm the air above it, so when steam hits the hood, which will have stayed cool, it will produce condensation and may drip into your pans 😳 I can’t tell if it’s scaremongering, some people apparently really experienced this...
The biggest issue with induction is finding pans that we can use. It is time for the manufacturers to go with the times.
You didn't hit on the biggest problem with induction. Manufactures keep trying to over complicate them with touch screens and Wi-Fi and other BS that impair their usage and reliability and inflate their costs to absurd levels. This cannot be over stated how bad these new models are becoming. Induction is good but most reviewers get the real difference between gas and induction wrong.
I got rid of the gas cooker because of the indoor air pollution. My asthma is much better now. It is also a good cooker, it's very fast and responsive, and simple to clean. I have found there's a difference between induction compatible cookware and cookeware that's ideal for induction. Thin pans will tend to have noticable hot spots in the middle, where I assume the magnetic field is strongest. Thicker pans that conduct heat better have minimal or no hot spots. Cookware quality always matters, but more so for induction I think. My favourite frying pan was only about £40 though so you don't have to go crazy expensive.
Glad to hear your asthma is doing better after the switch. And you're totally right about cookware quality, you definitely don't want to cheap out on that!
The Japanese figured out with their rice cookers the best way to get even heat on induction, it is to have a pan where the outside it is iron or steel, and on the inside it is aluminum or copper. I find with those sorts of pans the heat is most even.
Gas also doesn't heat evenly, but the uneven heating is usually mitigated by moving the pan around. Only glass top resistant seems to heat pans evenly.
Great to hear your comment and glad it made a difference to your asthma … can u please let me know what brand / style of cookware is made for induction (as opposed to compatible with)?
Repair parts are very expensive. My daughter has one, but it came with her apartment. She loves it. My repair company does not recommend one due to the reliability issue.
That's interesting. I have never had a reliability issue with induction as I had with gas - and when there was an issue with my gas stove it was actually an emergency! With a portable induction cook-top burner it is so inexpensive ($40-150) you could actually have a spare on hand for less than it would cost to have a repair.
A repair company could have a very biased opinion if they are not familiar with induction repairs, or foresee getting less business and therefore does not want people to change.
My old gas range required adjustments - I got rid of it and used a single burner portable induction to feed 12 children and myself. It was so efficient it was natural to cook in series on one burner - I never regretted the change, and did not feel the need to use a second burner or get an installed version. The portability of the unit was nice.
@@amyw1850 OMG, cooking for 12 children on 1 induction hob? And here I am, a single guy that never cooked but will have to start doing so soon, thinking I should invest in one of those built-in 90cm/36inches cooktops that come with 5 hobs to "future-proof myself", since there's also not that much difference in price. After reading your comment and others, im now thinking maybe I should try a portable 1 induction hob and test it out before deciding on anything. I certainly wouldn't live on a portable one, I guess that doesn't feel permanent or user-friendly.
@@GolzeD2009 Induction is a huge leap forward, so thinking of it as a one to one replacement has many people buying excessively large, over powered, expensive induction ranges. In addition to the technological advances of Induction, we naturally use the range and oven less frequently since most kitchens now have multiple food heating devices (microwave, toaster or convection oven, Instapot, coffee maker).
I am so glad you are experimenting before installing a full range! You could save yourself a lot of electrical hassles/costs and counter space by using a two hob if you want built-in. My original plan was to get at least 2 hobs built-in when I was cooking for the children. I was surprised how convenient the single portable unit was. Even though I had a double portable, it remained in storage since the single unit's efficiency made it easier to cook in series and I preferred the additional counter space. I now mostly cook for myself, and am quite happy with my portable single hob.
It seems like a radical idea to get rid of the kitchen range, but for a great many households, a single hob is all they really need. More hobs is usually a matter of preference.
Do keep in mind that some of the lower cost portable induction burners (around $30 or $50 range) may have a hotter area in the middle. I believe this can be avoided by checking the heating element diameter before purchasing - and those that cost a little more, or are installed are less likely to have this issue.
Best wishes!
Anything that has more parts and more complicated parts will have higher failure rates. Induction ranges have many logic boards that can fail. Gas ranges will always have better reliability on average.
I use induction 95% of the time but when I need really really high heat for like a wok I still fire up a propane burner.
Sounds like you've got your system down, thanks for sharing! Not being able to use cookware such as woks can be a drawback of induction for sure.
Be careful with induction. Induction can heat your pan so fast it can warp. Start on a low setting and let the pan heat for awhile then raise to cooking temperature.
Or don't put thin empty pots.
I wouldn't mind using induction in my kitchen. I have a gas grill and burner outside as well as a charcoal grill and pellet smoker. So any means of cooking is accessible to me. The biggest thing that I would be concerned with is efficiency and how much does it cost to run. I frequently make stocks that cook for 12 hours or more and I think that induction would be great for this. I honestly would only consider purchasing a cook top that is capable of bridging since I do not want to have to replace my pans if my cook top goes out. I also would only consider purchasing an induction cook top if the price comparison is similar in the upfront cost. Just because it is touted to be 10% more efficient doesn't mean I should have to pay 10%-50% more compared to an electric.
Induction is like streaming.
Gas is like 8 tracks.
That's a way of looking at it for sure!
Absolutely......
the induction top what material should it be made from glass or some other induction top material?
Watching from 🇦🇺
Great Advice
My gas stove is such a pain to clean. I have to 1. take off the heavy grills and spray with Dawn and use steel wool to scrub and it never looks completly clean. 2. Try to get all the crumbs and grease out of the nooks and crannies (pain I ht neck). This takes a good 15 to 20 minutes. (but I don't always do step 1). Compare this with a flat range that takes less than 60 seconds to wipe down. WHY would anyone prefer gas??? Now I read articles saying it bad for health. Hate it!!
I like my induction hob but the touch controls sometimes don't work well..
I'm 100% Induction. It has only one con: Maybe your existing cookware does not work.
All the rest is Pro: It is even faster than gas. Easier to keep clean. It works through sheets of paper. Cover it with newspaper, take it off after cooking and the kitchen is clean.
Just don't use cheap induction cooktops. Quality matters A LOT with induction cooktops.
induction stove is for soul-less food. normally when we cook under gas range, we can tilt the pan or lift up to focus the heat to partial of the pan. This is very useful. I can pour much less oil to a pan, tilt it, I can use it to fry some garlic slices or even a small fish... the heat region control is something induction or electric stove will never have.
That's certainly something to think about! There are some things that different types of appliances will do better than others for sure.
I agree with you, gas is so versatile in a way neither electric or induction can ever be, when we bought our house it came with electric burners and we got rid of it and installed gas
My major concern is warping of pans when the heat is changed suddenly. It seems like even high end pans (Matfer, De Buyer, Scanpan) can be warped if the heating level is changed quickly or 'turbo' option is engaged.
Many of my pans and pots are already warped from years of cooking on a gas range, so I don’t see any further warping with induction cooking.
Hi! My induction stops working suddenly and piper for 5 to 10 minutes. It becomes very hot. Its so emberousing for me.
Induction maintains the current...except the power supply decides to be finicky on my Duxtop and cuts off. In the same pan, my Thermapen shows 250 deg and 550 deg in the same pan! Then I'm searing steak and it stops sizzling. Oh, the power supply cut off so it went from 550 to 300 in a matter of a minute. I was all about induction until I experienced this. I'm sure the $9300 miele isn't as unreliable, but it's also $2000 for a repair when it does take a crap. I'll take the time penalty when I decide to boil 6 gallons of water I think.
Also, I get the vibration. But its in my $75 deBuyers pans. Not cheap layered whatever. Maybe the cheap induction burner I guess. Also, on 9 or 10, I can actually feel my fillings in my teeth vibrate. I also plan on doing some cooking videos and I don't want the sound in the videos. Was really impressed by you showing that Zoom recorder with the sound and levels.
That does sound frustrating! Hopefully this article below can help. Thanks for the comment!
primeappliancerepairs.com/why-is-the-induction-cooktop-shutting-off-while-cooking/
I do not understand how only the bottom of the pan right over the induction coils heats up. Wouldn't the rest of the pan heat up from conduction of the heated bottom to the sides of the pan?
From our experience, there will be a little bit of heat transfer to the sides of the pan from the heated bottom, but not really enough to make a difference!
How many EMFs are generated by these stoves? Many people are sensitive to these fields and it can cause health issues. You can test with an emf meter.
Do builtin induction tops heat up the drawer underneath?
Interesting discussion but I’ve always been one that loves fire when cooking
Difficult to flambé on an induction hob. Hate mine.
Is it possible to damage/warp an unheated pan by turning the cooktop to the highest setting?
My elderly friends don’t yell to everyone that they have a pacemaker or not have a pacemaker to everyone and are generally private about medical matters, could I accidentally kill one of my friends just by cooking them lunch? If I get a pacemaker myself, will I have to rip out my whole stove?
I would say you're not going to kill anyone nor yourself. And really the concerns about pacemakers seem more speculative than proven as of right now, but it's just something we decided would be good to keep in mind due to the electromagnetism of the induction. If there were any issues, chances are it would just be a little interference, and nothing deadly. And if that did happen, I'd imagine it would be very easy to remedy. Thanks for watching!
Con: manufactures don't readily advertize the size of the burners. Large burners are very expensive.
Can you put a big pressure cooker on it for canning?
As long as the heating element fits it and the pressure cooker is magnetic, I don't see why not!
What's your opinion about "bouch" ?
Bosch typically makes great appliances, but it's their dishwashers that are known for being the most reliable!
May i ask, while induction stove still hot and accidentally water drop on induction stove, is that possible make the induction stoves damage
Depends. If you buy the bottom of the barrel cheapest induction, its possible. But even thee i doubt it.
I have an induction from a reputable local brand and have spilled milk, water, sauce.etc. is still working like a champ.
i am interested in the down draft exhaust vent that some induction ranges have, vs. a vent microwave. Which is better for a small apartment? I am also wondering if vented microwaves come with airfryer and toster (oven ) combinations to provide more counterspace.
6:11 That's one thrashed plate in the background. Goodwill?
Can it come in other colours?
From what we've seen, most induction ranges are offered in just black, but we can't say that there aren't other options for sure!
Cookware with flat bottoms. No cast iron with ringbottom can be used.
That is true, thanks for sharing!
This explains a lot
I'll switch once I see Chinese cooks at restaurants using it.
They use large Woks which are moved around constantly on gas rings so wouldn't work well on induction hobs.
@@fabianmckenna8197they make special induction cook tops for woks and encircle the pan in a "bowl" like interface.
Induction is not for me, I like gas cooking or even using lena when we camp, like my grandmother used for her frijoles
How do can I tell which pans are compatible and which ones are ideal for cooking on a induction?
An easy way to check is simply to put something magnetic on it, and if it sticks then it should be compatible. Cookware just needs to be magnetic to work, but the more durable the better. Some pans are magnetic but are cheaply made, and can heat unevenly and in some cases even warp. The best performance would come from something solid, like a cast iron, but be careful not to scratch the surface with something like that. Also make sure that you get pans that match the "burner" size to ensure even heating. I hope this helps!
Make sure the base is magnetic....... One of our large pots had steel sides but a strange base that didn't work on induction and wasn't magnetic when I checked.
Cast iron and normal metal pans work. Most non-stick pans won't work.
Who buys a far more expensive stove and then keeps cheap cookware?
Hopefully nobody!
Will induction affect cellphones transmissions?
I'm actually not sure! I could see the potential for it, but it's worth looking into if there are any resources that have a better answer. Thanks for the question!
No, different frequencies. It can interfere with 2.4ghz wifi, but then so can anything these days. Should switch to 5ghz wifi if you have that issue.
2:55 Induction heat doesn't evenly heat a whole pan that's bigger than the burner.
But when power goes out no cooking or baking... For Gas you just need an exhaust fan that vents Outside. So easy! I love The Flame of Gas! Control too. Power goes out I can light a flame, cook.. Flash Light!
That is a good point, and definitely one of the advantages of a gas stove!
I had the same thought, but then realized I had a propane grill that I could use in a power outage anyways.
Cookin with Fire
I am on the fence. We had an electric and am fine with it but wondering if induction is better My concern is, do you need the exact same pot of the burner to be able to cook? I found a cooktop we like that has 11 or 8 inch burners. Does that mean we can only use an 11 or 8 inch pot or won’t work? You can’t use a smaller pot on a larger burner? That might be a deal breaker for me.
And does the pot have to be at least half full? Or can you heat up something small.
If you can use radiant then you can use induction. Induction is an upgrade over radiant. But you need the appropriate utensils. If a magnet sticks, it can be used in induction.
Try the cheap one burner to see if you want it or not.
@@jamesisaac7684 hello, thanks for responding. I did end up getting an induction. We are very pleased with it. Love cooking on this. I was going to get a single one at Costco to see if we liked it but after doing a lot of research I had a feeling we would like it and learn how to adjust to it quickly.
I was concerned that if I had an 8 inch burner on the induction if I could use a 10 inch pot on that 8 inch burner. I did find out from the salesman that you can use a pot that is couple inches larger than the burner and he was right. As long as the pot isn’t larger than that the burner will work fine. And it does. The one we were looking at had a 11 inch burner on the back and I like to cook in front sometimes. It’s working out well.
IF pacemakers are an issue with Induction , what about people who have Stents in their hearts after a heart attack.
had to give you a thumbs down because you didn't address the issue i'm having and i think a lot of people have this problem. the induction cooktop only heats part of the pan. in my case it is just a ring, and this part gets super hot but the rest does not. i really need pretty even heat in the pan or otherwise it's not going to work for me. i'm still looking for an induction cooktop that heats the pan evenly but haven't found one yet.
Is There any Health Issues attached with Induction Cooker. As Many people say it is Bad for health as it uses Microwaves etc..
That is definitely something people have brought up, but as of right now there's nothing pointing towards there being health issues from induction. But that's something a lot of people keep in mind!
Induction cooktops don't use ionionizing radiation to heat the pan, induction uses a much lower frequency of radiation that does not affect the cells in your body.
Don't by a cheap one! Good ones are expensive!
The good ones definitely can get pricey. Thanks for watching!
I actually would recommend trying a quality portable single induction cook-top burner that you plug in. A cheap one is around $40 which will not get the best results (it is likely to have a slight noise and have a smaller induction element - but even this was sufficient for my needs, including regularly serving 12 children). I believe you can find a decent portable induction cook-top for about $120-150 - make sure it has a pot sized element. This small investment should help get a feel for induction, and also can become your portable extra burner or back up option should you choose to install one.
Many households will find they only need one or two induction burners (due to their tremendous efficiency and the tendency to cook in series) rather than a large range of 4 burners. This could save a tremendous amount for those who decide they want installed induction, as it will likely avoid additional wiring. Many people may find they do not even need, or want to install a range - the flexibility of portable induction is rather nice!
There is a large variation in cooking habits. Installation of the expensive 4 burner ranges (sometimes also requiring additional wiring) is likely completely unnecessary for many households.
Totally agree.......
In UK we bought a £55 Tefal portable single induction hob which is fantastic. Total wattage is 2,200 which is very powerful, boils large pans of water very quickly and plugs into a 13amp socket.
Check out the size and power of the individual cooking zones on hobs as this is usually hidden way down in the specifications. IKEA do a twin portable hob with slightly less power and two smaller cook zones.
As mentioned above, fully installed induction hobs need heavy duty electric supply with many of them pulling 7KW, 8KW or above of power meaning 10mm wiring.
We bought the portable hob as a trial but it has proved an excellent addition to our cooking.
Your forgot the deadly carbon monoxide from gas stove.
There are no cons with induction.
I'm glad to hear you like it!
Things i hate about induction.
Stupid digital controls.
Difficult to judge how hot to set the stove without a flame.
Always worried about scratching the stupid glass glass top.
Every induction stove seems really slow to heat up.
More complicated electronics to break down.
بسم الله ماشاء الله تبارك الله ❤ تسلم ايدك👏 بالتوفيق والنجاح الدائم يارب ❤❤❤❤ضيفه جديده اتمني يدوم الود والتواصل بينا ❤❤❤🤝❤❤🫶❤❤
Wilson Nancy Gonzalez Laura Thomas Daniel
Here is my question, I want to cook with a 12" pan. How much does an induction stove cost. I know the answer, $3400 minimum. What if I want to cook with two 12" pans? Answer, $6,000+.
HOW THE EFF TO TURN THE H OFF EVEN WHEN I TURN THE ZANUSS OF A H LETTER.
There are when you can't turn I'd off.
You had me until “try not to scratch it”. It’s a kitchen… How is that even possible?
See you in a few years when the tech develops enough to stand up to normal use
They do have the tech, but the cheaper induction ranges use less "hard" glass. The good ones use very hard safety glass which won't be an issue.
We're hooked to an unreliable government electric grid. Therefore, we buy electricity from local vendors (sharks). I need to know how much an induction cooktop range draws electricity. If it inflates the electric bill I'd forget about it and stick to gas, considering buying adequate pots and pans and anticipating cooking fails. I understood that instead of power control knobs, the range is supplied with sized "burners". This will mean a variety of different size pans. This is a negative mark for the induction system.
How much power it draws really will just depend on the model. However, on average they can draw up to 1500-2100 watts. Many I've personally seen are about 1800 watts. As for the burner size, it's true that you'll want a pan that matches the size, because only the areas directly above the magnet will get hot. There are "power controls" with induction, though. They just dictate the level of current being pulled through the coils, which in turn will influence the level of activity in your pan.
Induction stove can burn you too because they absorb heat from cooking pot.
Yes, they can definitely retain some heat, which is why you should still be cautious. But, they will cool down much faster than a gas or electric stove. In our tests, it was not very long at all after removing our pot that we could place our hands on the hob without it burning at all. Thanks for watching!
Induction cooker creates a terribly dangerous magnetic field.
Due to the fact of drawing much less electricity its good to use it only in emergency cases when there is no power and you have for example a small generator only. Buying a induction stove is totally idiotic...
Just hiring a competent electrician to re-wire your kitchen for induction will COST you more than the oven itself.
You won't have to rewire your entire kitchen, only upgrade one dedicated wire to the electric panel. Any appliance today requires its own dedicated wire. Induction typically requires 50 amps (same as an electric dryer).
Have huge powerful magnetic fields entering your body the whole time as you cook? Ummm...nope. no way!
you have huge powerful electro-magnetic fields entering your body all the time you're carrying your phone with you
@@SAMJIKASSIM That is partially true and partially not true. Cel phones have a high frequency EM waves, but are generally low power most of the time aside from the initial cel phone call to connect which is higher power. Induction ranges have high EM frequency waves and hi EM power emissions - you can measure it with a EM detector. So if you are standing in front of the thing cooking for a while, you are cooking your food but your body is extremely close to the high power EM waves. In my opinion, that cannot be good for us!
Radiated heat makes better food
That might be true in cases, and is one reason pro chefs swear by gas. Thanks for watching!
Radiation is just heat.
Lewis Sharon Walker Dorothy Walker Angela
I think gas stooves make food taste better
😂😂😂😂😂😂😂😂😂😂😂😂
@@Skye_the_toller what
I see no clear advantage to induction elements,and a few detractors- only certain pans work, the diameter of the induction coil can wreck or change the cooking. Yes it works and if you are set up for it and get off the learning curve it will perform at least as good as a 1960’s electric element stove. But if you want control, go with the pros, and cook on a gas flame. All my cast iron and carbon steel cookware, glazed or seasoned, loves a gas flame. I just don’t see this s
Better”, yes it works, so what. Marketing?
Try out a portable induction hob and you'll eat your words. We bought one as boiling large pans of water for the occasional spaghetti etc was a nightmare on our electric hob. They're fantastic, Level 1-9 control with amazing fast boil or gentle simmer.
@@fabianmckenna8197 it is my understanding of induction that is is either on or off, and the 1-9 heat levels are actually a timer that decides on how long the electricity is on. Is this true? If so, the conductivity of the pot is the determining factor for how it would behave, with metal expansion, heat dissipation.
@@maxcontax Not quite. On medium and high power the power (in the range from 600-2000 Watts) is controlled trough the primary frequency (around the resonance frequency of 25’000 - 50’000 Hz) of the AC current in the induction coil. At lower power (200-600 Watts typically) the primary frequency control doesn’t work very well and the power is then controlled by the duty cycle (1 second on and 1 second off, i.e. a 0.5 Hz switching is typical). With the latent heat in the cookware this is not noticeable, because of the low power.
Here in central Europe the market share of induction has been about 55% in 2017, nowadays it will be closer to 80%. Here in Switzerland you will not find new kitchens without it. For all practical purposes it is excellent. Highest power, immediate control, no risk of burning (on the plate), easy to clean and energy efficient.
@@olivergroning6421 thank you for your reply, you have much more experience with this than I do! Here in Canada, the people I do know that went with induction like it. Natural gas is most common.
I love the precision of induction cooking and haven't experienced any problems with diameter of the "burner" -- I simply and easily match the pot size and "burner" size. Induction is definitely miles ahead of the 1960 electric coil stove -- not even in the same ballpark. Here's marketing from the gas industry: in 1969 the American Gas Association launched "Operation Attack" to spur sales of gas stoves, in spite of research from their own scientists and doctors reporting that cooking with gas indoors was hazardous to human health, and as early as 1954 their internal research showed that burning fossil fuels would have a catastrophic impact on the planet. The marketing has gone from denial, deception to disinformation. We the consumers are being manipulated.
i like gazzzz,food tastes better with gaz,not that inframagnetic scietific shit😅
“These claims” about the health risk of gas 2:32 my be “controversial within the industry” - AKA the people SELLING them, they are in no way controversial among ACTUAL HEALTH PROFESSIONALS. FFS.
The health pro that are paid by the government?
All the gas stoves I used were old and definitely had health risk problems. There is no question that induction is far superior in nearly every aspect! Even the cheep portable ones ($40) are better than gas in my opinion, but you can likely get an excellent portable plug in cook-top for $150. For many people, that is all they will need!
Tefal do a single and IKEA do a portable twin induction hob which plug into a socket but anything bigger would require hard wired into your circuit.
Fire safety is the bit that's often overlooked! ruclips.net/video/0rm-MSBzr_Q/видео.html
This is a good point, thanks for sharing! As long as people understand induction will be heating things up significantly faster than gas or electric and don't leave things to burn, hopefully we can avoid fires like that.
This was mostly cons....
Induction sucks!
Why?
As a retired pro chef, I fully understand. I also know that most US chefs have not cooked on induction
There really are few differences, except environmental ones.