What do you prefer? A decicated cooktop like this, or the more common slide-in range? If you liked this video, you might like my Frigidaire Induction Range review as well! ruclips.net/video/_1Yax4m-wok/видео.html
My Mom saw induction cooking at the 1939 New York World's Fair. The demonstrator sat on the "burner" and boiled water in a pan on his lap. I have had 2 built-in induction cooktops since the '90's and won't ever change.
Thank you for the video. I own a stand alone induction unit that does precise temperature control in 5 degree increments, that goes from 100°F to 500°F. Cannot understand why built in ranges do not have that capability.
Hmmmm..... That's a really good question. I know that gas and radiant ranges aren't precise, so they have issues with that, but I don't believe that I've seen a drop-in induction unit that did that either..... Maybe cost of the better controllers??
I love our induction single burner cooktop. We have a rolling cart that it sits on so it's easy to work on while in a wheelchair, as needed. Stews and braised meals are so easy with the timer, shuts off when done cooking. I love cooking with enameled, cast iron dutch ovens on it. Happy Friday 🥰
@@JoesPhenomenal What!?! I bought this one on Amazon 2.5 years ago for $85. They are now over $200. Staub Cast Iron Dutch Oven 4-qt Round Cocotte with Glass Lid, Made in France, Serves 3-4, Cherry I have other ones but this is my favorite. If you make stews or braised meats, it's perfect. I also have a 2 qt I used to bake bread in but I'm carnivore now to get the glucose readings down.
Wow, looked around and lots of companies are making them now. Every shape, size, color and design. Good prices too. Look around and read reviews. Great for beans, chili and Bolognese sauce.
@@JoesPhenomenal last one... it's blue like your kitchen 🤗 La Cuisine Enameled Cast Iron Dutch Oven Casserole Dish Pot with Lid, 5 QT 10.3” /26cm Dia. Internal Cream White Enamel Coating, 2-tone Sapphire Enamel Coating Exterior, Oven Safe up to 500° F
I think adding LED lights to mimic a burner would be helpful on inductions. I've done some damage to some pans by forgetting to power off. Other than that, love it.
They've been quite commonplace in Europe for the past 15 years, glad to see the US is finally joining us in discovering these, I wouldn't give mine up for anything.
Same.... I bought an induction range in my last place to replace my gas range and loved it. Then I bought a new house and had to leave it behind. That has radiant electric in it and I hate it. Was a great opportunity to get back to induction whne I built the studio.
While I had a horrible electric coil oven, I bought a single induction burner to see if I wanted to go all in on induction. Later, I swapped out my standing oven for a 36-inch induction cooktop and a wall oven mounted under it, and I couldn't be happier. Since my place is all-electric, I wanted to avoid running a gas line for only one appliance and incurring a gas bill. I'm curious how well the cooktops with flexible cooking zones work.
@@byrons8956 yeah... I agree... I did like gas a lot, but it was a real pain to keep clean. Been happy all around with my induction setup, and the technology keeps improving.
🤩I really like it nice very nic 😃 and the kitchen design and lighting😊 beautiful also can you address Copper Pans Defuser’s, next time also is it scratch resistant (ie popping popcorn) 🤔
Thanks! Just finished building the studio a couple of months ago. I haven't noticed any scratches, and it's supposed to be pretty durable glass, but it make sure you don't have any crusties on the bottom of the pans anyways, if you know what I mean... Induction pads are always an option too.
I have a set of All Clad pots and pans. A combination of D3 and D5 from their Seconds sales. They do not buzz as much as your pans do. The stainless Caphalon ones that I have do buzz. We have an LG Studio 36 inch CBIS3618BE. We got rid of our range with a recent renovation and I much prefer my wall oven. The cleanup on induction is great and melting/simmering is much better than our gas range was. With a 12 inch pan I do notice it doesn't reach to the edges.
Awesome.. Thanks for it into... I though the All Clads might be more quiet.. In any case it's not as bad as it sounds in my video. I process the audio for my voice and it brings out more of that sound too when I do it. The heating on the larger pans is pretty common. I personally can only use larger pans on my center burner.
Consider: Nine power levels seems crude compared to setting controlled temperatures in 5 degree increments. A timer for each heating zone can be useful. Multiple heating steps can also be useful. Visual and audible alerts for each zone can improve safety. Some products offer Bluetooth or WiFi connectivity...
@@jackunger8634 all excellent points and useful features for sure. When I picked this up, I was searching for the most inexpensive route while still getting something that was rated pretty well for reliability and performance that could also fit the dimensions that I needed it to (which turned out to be a bit of a headache.. You'd think a 36" cabinet with standard counter depth would have been easier). So in that case I was OK with losing some of that stuff... You are a million percent correct though, and there are tons of cool features these days for cooktops!
In my main home I have a Wolf Professional gascook top. At my beach house, I have a Wolf four burner induction cooktop the I've had in there since about 2008 or so. Works well. People think that induction cooking just came about but no,. Here in the USA, Fasar was one of the early models from the early 1980's. Mostly, they were installed as "tiles" flush with the counter top so that the buyer could have as many burners as necessary. Noisy power supply fan under the cabinets and weird control panel.
Those have gotten a lot more refined over the years. I can barely hear my induction fans. Last one was loud-ish though. They used to be really unreliable in general too, so I think a lot of people refer back to that. I'm jealous though.. Wolf is the good stuff!
@@JoesPhenomenal Wolf, Sub Zero, Miele for dishwashing is the trifecta that I always have in my kitchens and yes, I feel privileged to be able have these appliances that I use daily to cook. I'd switch to indiction in my main house but switching out the pro cooktop would require a lot of work. Will have to suffer with gas and most people around here prefer that.
@@JoesPhenomenal I should also say, my Wolf four burner induction is in a high rise beach condo that is wired for 208 volts compared to 240 volts in a single family home. Was told that it would not be quite as fast. Apparently condo buildings are wired this way with three phase transformers.
I use a variety of different makes of basic pots and pans (mostly tefal), cooking on gas and electric, but not induction. The bottom of the pans gets a coating of grunge fairly quickly.... EXCEPT my cheap copper bottom stainless steel (prestige) saucepans. Never ever needs a hard cleaning, just wipe down and you are done, these saucepans are nearly 20 years old and looks like they've been used hardly at all. But the aluminium bottom tefal stuff needs constant scrutiny and abrasive pads maintenance, to stay NEARLY clean. Won't be getting INDUCTION until my prestige saucepans bite the dust😊
This is pretty awesome, but I just recently bought a set of new non-stick pans and unfortunately they won't work on an induction cook top. I'd have to get rid of them and buy a whole new set..... plus the cook top.
As someone who’s addicted to buying cookware, I see that as a plus. lol. When I switched to induction I did have to part with some of my favorite pans, All Clad Master Chef to be specific. But it was worth it.
@ All Clad MasterChef 2. Older line All Clad. They had brushed aluminum exteriors. My favorite 8 qt pan. The stainless will work fine. I’ve really become a fan of T-Fal induction clad bottom pans. The Ceramic Excellence line. Inexpensive and work great. They have a thick clad bottom that says induction technology on them. As you know, never buy pans that are cheap induction ready pans with a thin stainless sheet attached. Those are terrible.
@ Also. I use the induction mats under my pans if I’m going to be using cast iron or cooking something like stir fry where I’m moving the pan a lot. Keeps the pan from slipping and scratching.
@@JoesPhenomenal Stainless is not magnetic, maybe ? Think it has something to do with that. Dunno about aluminium. I only have stainless & cast iron cookware.
@boterberg278 well.. Most stainless pans have at least 3 ply.. Usually an 18/10 stainless layer, an aluminum layer, and an 18/0 stainless layer that had magnetic properties due to the higher iron content. It's all sandwiched together, so maybe that's the deal?
@@JoesPhenomenal Mmmm, I have an stainless mocca-pot, without layers I guess. It works, maybe because the water is a di-pole ? I have no idea. It humms tho. Only cast iron is silent.
Yes. Word of advice...don't preheat your pans too quickly. I heated my Lodge carbon steel pan on too high initially and the middle of the pan domed up a bit. I didn't realize this at first, contacted Lodge and they sent me a replacement. I domed the replacement as well and then figured out to more slowly preheat. I heated both pans to screaming hot in my BBQ and was able to flatten them with my rubber mallet. 😂
@absurdusername9519 excellent advice... Especially when dealing with induction. Also, I don't think I've ever actually used it any higher than medium heat. Pretty darned efficient.
Agreed... it does work really great. I just have PTSD about putting too much power into my pan bases quickly like that due to warping possibilities.... Having liquid in there probably makes that less of a worry, but for me it's just personal preference due to me being a total wuss.
@@JoesPhenomenal You're a little young to be getting too cautious. That will come soon enough. I have cheap pans and no warping issues. Never bothered to think about it, but if you let it boil dry, then all bets are off. You could get a REALLY cheap pan and see if you can warp it. On mine I usually start cooking at 7 then go to 6, rarely 5. BUT you are the cooking wiz. At 220V I image they are are pretty much the same. I usually stir my food so the "dead" outer edges never seem to be an issue.
So if you have all the burners on boost at the same time (for some oddball reason) you are going to be using 12,000 watts. (12kw at 230 volts is approximately 52.5 amps. Electric furnace can draw as much as 45 kw, depending on capacity.) That's why it is important to have a qualified electrician connect it to the electric service for you. The burners are on intermittently, and are either on or off. There is no way to run them at half power. They come on full to heat the pan, and when the required temp is reached, they turn off, then turn on again to bring the temp back up then turn off, then turn on until the cooking is complete. I have a small portable unit. We love it, but the cooling fan is so loud we cannot hear the pans buzzing. Dang. I wanted to hear a pan buzz! You did a really good job explaining how this unit works. Nice presentation.
Alas my house suffers from Scotty's disease. 100 amp service. I don't have the power to run a stove, electric dryer and air conditioning at the same time.
@WaynoGur gas is pretty great... The only part that annoys me is the cleanup... Looks like they are tying to ban gas ranges now for some reason though.
🍽️ Joe, save me a steak 😋 I'm glad to see Induction catching on in the US ... UK homes are around 100amps but I read large US homes can be up to 400amps ( Must be for Air Con reasons )
This induction thing is a mass of scams. The templates on the galas are all bigger than the magnet below. This means that large bottom pans don’t heat evenly. Carbon steel can have a 75* differential between the center and edges of the pan. Try to evenly cook an omelette with that differential. And the differential makes my Matfer warp during cooking; it returns to flat when it cools, just when I don’t need it any more. It’s the same scam as a 12” pan having an actual 8.5” cooking inner diameter. Gas is all that real chefs will ever use professionally. Unfortunately, the same powers that are forcing electric cars on us are moving to ram induction down our throats. The cost of a competent induction is $5,000 plus re-wiring. Such a deal.
I can see where you're coming from on a lot of that. The Empava's induction elements are sized better that some of the stuff I've used in the past. Last one I had suffered from that. The warping issues are definitely there though. Induction heats really quickly, so you have to heat on lower settings for most applications. If you have a pan that warps at all, it will be weakened, so it will for sure warp again on subsequent heats.I love cooking on gas too, myself, but I hate the clean-up on those, and running a RUclips channel means everything has to be spotless all the time, so there's definitely that. I do agree that I think the govt. trying to ban gas heating is totally over-reach though.... Anyways, I do think you make a bunch of great points. It's always welcome to make sure people can really get a good scope of opinions on it. Thanks!
All professional chefs use gas stovetop, even at their homes. Gas stovetop is more versatile, much forgiving and most reliable compared to these chinese made induction cooktops. There are millions of people complaining about induction cooktops after a year. Compare that to zero complaints registered by gas stove top owners.
@@littlestar5737 that's a fair observation. I personally haven't had any issues with induction, an dive used it for years. I do love gas cooking as well, though. For me, one of the major things is thr ability to keep everything spotless. Running a RUclips channel requires that, so I probably have a greater appreciation for it than a lot of other people.
When I was remodeling my kitchen five years ago, I was looking forward to getting a gas stovetop, which I hadn’t had since my childhood home. Sadly, with my old home not up to modern standards, it cost as much to run the gas as it cost for the gas cooktop. 😢That didn’t fit into my budget. My chef friend recommended I look into induction. I begrudgingly ordered a GE Profile 36”, the “best” one I could afford. It’s been five years with my induction, and I have almost zero regrets! It takes a bit to get used to cooking on it, but once you do, it’s amazingly versatile. Heat efficiency is excellent, and here in South Texas, not overheating the kitchen is a huge plus. My gas stove is now only outside on my patio, which is where it’s best IMHO.
That is nonsense in many countries, including Australia. Many restaurants, including most of the best, have gone 100% induction, for the most part because it saves an enormous amount of energy and is therefore much cheaper to run in professional environments.
What do you prefer? A decicated cooktop like this, or the more common slide-in range? If you liked this video, you might like my Frigidaire Induction Range review as well! ruclips.net/video/_1Yax4m-wok/видео.html
If you have a range with induction, why did you need this cook top?
My Mom saw induction cooking at the 1939 New York World's Fair. The demonstrator sat on the "burner" and boiled water in a pan on his lap. I have had 2 built-in induction cooktops since the '90's and won't ever change.
I think a lot of people don't understand radiant electric vs induction. Even appliance ads are a little vague.
Thank you for the video. I own a stand alone induction unit that does precise temperature control in 5 degree increments, that goes from 100°F to 500°F. Cannot understand why built in ranges do not have that capability.
Hmmmm..... That's a really good question. I know that gas and radiant ranges aren't precise, so they have issues with that, but I don't believe that I've seen a drop-in induction unit that did that either..... Maybe cost of the better controllers??
I love our induction single burner cooktop. We have a rolling cart that it sits on so it's easy to work on while in a wheelchair, as needed. Stews and braised meals are so easy with the timer, shuts off when done cooking. I love cooking with enameled, cast iron dutch ovens on it.
Happy Friday 🥰
Happy Friday! You know.... I've never actually cooked in a dutch oven before.
@@JoesPhenomenal What!?! I bought this one on Amazon 2.5 years ago for $85. They are now over $200.
Staub Cast Iron Dutch Oven 4-qt Round Cocotte with Glass Lid, Made in France, Serves 3-4, Cherry
I have other ones but this is my favorite. If you make stews or braised meats, it's perfect. I also have a 2 qt I used to bake bread in but I'm carnivore now to get the glucose readings down.
@NessaRossini... Well.... Now I need one. Haha
Wow, looked around and lots of companies are making them now. Every shape, size, color and design. Good prices too. Look around and read reviews. Great for beans, chili and Bolognese sauce.
@@JoesPhenomenal last one... it's blue like your kitchen 🤗
La Cuisine Enameled Cast Iron Dutch Oven Casserole Dish Pot with Lid, 5 QT 10.3” /26cm Dia. Internal Cream White Enamel Coating, 2-tone Sapphire Enamel Coating Exterior, Oven Safe up to 500° F
I think adding LED lights to mimic a burner would be helpful on inductions. I've done some damage to some pans by forgetting to power off. Other than that, love it.
Oh, the lights are a GREAT idea.
They've been quite commonplace in Europe for the past 15 years, glad to see the US is finally joining us in discovering these, I wouldn't give mine up for anything.
Same.... I bought an induction range in my last place to replace my gas range and loved it. Then I bought a new house and had to leave it behind. That has radiant electric in it and I hate it. Was a great opportunity to get back to induction whne I built the studio.
While I had a horrible electric coil oven, I bought a single induction burner to see if I wanted to go all in on induction. Later, I swapped out my standing oven for a 36-inch induction cooktop and a wall oven mounted under it, and I couldn't be happier.
Since my place is all-electric, I wanted to avoid running a gas line for only one appliance and incurring a gas bill. I'm curious how well the cooktops with flexible cooking zones work.
@@byrons8956 yeah... I agree... I did like gas a lot, but it was a real pain to keep clean. Been happy all around with my induction setup, and the technology keeps improving.
🤩I really like it nice very nic 😃 and the kitchen design and lighting😊 beautiful also can you address Copper Pans Defuser’s, next time also is it scratch resistant (ie popping popcorn) 🤔
Thanks! Just finished building the studio a couple of months ago. I haven't noticed any scratches, and it's supposed to be pretty durable glass, but it make sure you don't have any crusties on the bottom of the pans anyways, if you know what I mean... Induction pads are always an option too.
I have a set of All Clad pots and pans. A combination of D3 and D5 from their Seconds sales.
They do not buzz as much as your pans do.
The stainless Caphalon ones that I have do buzz.
We have an LG Studio 36 inch CBIS3618BE.
We got rid of our range with a recent renovation and I much prefer my wall oven. The cleanup on induction is great and melting/simmering is much better than our gas range was.
With a 12 inch pan I do notice it doesn't reach to the edges.
Awesome.. Thanks for it into... I though the All Clads might be more quiet.. In any case it's not as bad as it sounds in my video. I process the audio for my voice and it brings out more of that sound too when I do it. The heating on the larger pans is pretty common. I personally can only use larger pans on my center burner.
Consider:
Nine power levels seems crude compared to setting controlled temperatures in 5 degree increments.
A timer for each heating zone can be useful.
Multiple heating steps can also be useful.
Visual and audible alerts for each zone can improve safety.
Some products offer Bluetooth or WiFi connectivity...
@@jackunger8634 all excellent points and useful features for sure. When I picked this up, I was searching for the most inexpensive route while still getting something that was rated pretty well for reliability and performance that could also fit the dimensions that I needed it to (which turned out to be a bit of a headache.. You'd think a 36" cabinet with standard counter depth would have been easier). So in that case I was OK with losing some of that stuff... You are a million percent correct though, and there are tons of cool features these days for cooktops!
In my main home I have a Wolf Professional gascook top. At my beach house, I have a Wolf four burner induction cooktop the I've had in there since about 2008 or so. Works well. People think that induction cooking just came about but no,. Here in the USA, Fasar was one of the early models from the early 1980's. Mostly, they were installed as "tiles" flush with the counter top so that the buyer could have as many burners as necessary. Noisy power supply fan under the cabinets and weird control panel.
Those have gotten a lot more refined over the years. I can barely hear my induction fans. Last one was loud-ish though. They used to be really unreliable in general too, so I think a lot of people refer back to that. I'm jealous though.. Wolf is the good stuff!
@@JoesPhenomenal Wolf, Sub Zero, Miele for dishwashing is the trifecta that I always have in my kitchens and yes, I feel privileged to be able have these appliances that I use daily to cook. I'd switch to indiction in my main house but switching out the pro cooktop would require a lot of work. Will have to suffer with gas and most people around here prefer that.
@@JoesPhenomenal I should also say, my Wolf four burner induction is in a high rise beach condo that is wired for 208 volts compared to 240 volts in a single family home. Was told that it would not be quite as fast. Apparently condo buildings are wired this way with three phase transformers.
@kennixox262 wow.. Those Miele dishwashers are fantastic!
I use a variety of different makes of basic pots and pans (mostly tefal), cooking on gas and electric, but not induction. The bottom of the pans gets a coating of grunge fairly quickly.... EXCEPT my cheap copper bottom stainless steel (prestige) saucepans. Never ever needs a hard cleaning, just wipe down and you are done, these saucepans are nearly 20 years old and looks like they've been used hardly at all. But the aluminium bottom tefal stuff needs constant scrutiny and abrasive pads maintenance, to stay NEARLY clean.
Won't be getting INDUCTION until my prestige saucepans bite the dust😊
Lol.. It always works out that way, doesn't it?
This is pretty awesome, but I just recently bought a set of new non-stick pans and unfortunately they won't work on an induction cook top. I'd have to get rid of them and buy a whole new set..... plus the cook top.
As someone who’s addicted to buying cookware, I see that as a plus. lol. When I switched to induction I did have to part with some of my favorite pans, All Clad Master Chef to be specific. But it was worth it.
Hmm... What brand were those? Kinda surprising these days.
That's surprising about the All Clads. I'm testing some Hexclads right now on that thing.
@ All Clad MasterChef 2. Older line All Clad. They had brushed aluminum exteriors. My favorite 8 qt pan. The stainless will work fine. I’ve really become a fan of T-Fal induction clad bottom pans. The Ceramic Excellence line. Inexpensive and work great. They have a thick clad bottom that says induction technology on them. As you know, never buy pans that are cheap induction ready pans with a thin stainless sheet attached. Those are terrible.
@ Also. I use the induction mats under my pans if I’m going to be using cast iron or cooking something like stir fry where I’m moving the pan a lot. Keeps the pan from slipping and scratching.
Looks great!
The buzzing only happens on stainless. Cast-iron is silent.
I noticed that... maybe due to the multi-ply nature of stainless pans?
@@JoesPhenomenal Stainless is not magnetic, maybe ? Think it has something to do with that. Dunno about aluminium.
I only have stainless & cast iron cookware.
@boterberg278 well.. Most stainless pans have at least 3 ply.. Usually an 18/10 stainless layer, an aluminum layer, and an 18/0 stainless layer that had magnetic properties due to the higher iron content. It's all sandwiched together, so maybe that's the deal?
@@JoesPhenomenal Mmmm, I have an stainless mocca-pot, without layers I guess. It works, maybe because the water is a di-pole ? I have no idea.
It humms tho. Only cast iron is silent.
can you use carbon steel on here?
Yep. Carbon steel has a high iron content, so it's magnetic.
Yes. Word of advice...don't preheat your pans too quickly. I heated my Lodge carbon steel pan on too high initially and the middle of the pan domed up a bit. I didn't realize this at first, contacted Lodge and they sent me a replacement. I domed the replacement as well and then figured out to more slowly preheat.
I heated both pans to screaming hot in my BBQ and was able to flatten them with my rubber mallet. 😂
@absurdusername9519 excellent advice... Especially when dealing with induction. Also, I don't think I've ever actually used it any higher than medium heat. Pretty darned efficient.
The reason to use the B is to boil water more quickly, like boiling eggs.
Agreed... it does work really great. I just have PTSD about putting too much power into my pan bases quickly like that due to warping possibilities.... Having liquid in there probably makes that less of a worry, but for me it's just personal preference due to me being a total wuss.
@@JoesPhenomenal You're a little young to be getting too cautious. That will come soon enough. I have cheap pans and no warping issues. Never bothered to think about it, but if you let it boil dry, then all bets are off. You could get a REALLY cheap pan and see if you can warp it. On mine I usually start cooking at 7 then go to 6, rarely 5. BUT you are the cooking wiz. At 220V I image they are are pretty much the same.
I usually stir my food so the "dead" outer edges never seem to be an issue.
@myutube6422 lol... I'm a lot older than ya think.
So if you have all the burners on boost at the same time (for some oddball reason) you are going to be using 12,000 watts. (12kw at 230 volts is approximately 52.5 amps. Electric furnace can draw as much as 45 kw, depending on capacity.) That's why it is important to have a qualified electrician connect it to the electric service for you. The burners are on intermittently, and are either on or off. There is no way to run them at half power. They come on full to heat the pan, and when the required temp is reached, they turn off, then turn on again to bring the temp back up then turn off, then turn on until the cooking is complete. I have a small portable unit. We love it, but the cooling fan is so loud we cannot hear the pans buzzing. Dang. I wanted to hear a pan buzz! You did a really good job explaining how this unit works. Nice presentation.
Thanks! Thanks for the math on that as well. That will be helpful for a lot of people.
Alas my house suffers from Scotty's disease. 100 amp service. I don't have the power to run a stove, electric dryer and air conditioning at the same time.
We can't do it, Captain! That 100 amp max service is crazy! Especially these days. That cooktop can draw 40 amp all by itself.
@@JoesPhenomenal I am pretty happy with my gas range though.
@WaynoGur gas is pretty great... The only part that annoys me is the cleanup... Looks like they are tying to ban gas ranges now for some reason though.
It’s beautiful though.
🍽️ Joe, save me a steak 😋 I'm glad to see Induction catching on in the US ... UK homes are around 100amps but I read large US homes can be up to 400amps ( Must be for Air Con reasons )
I had induction cooking I took it out and went back to gas nothing wrong with way better than conventional I just prefer gas
Eww... that was an expensive experiment for ya. Did you have to have a 240v outlet put in for it?
Yeah I was a gas cooking snob. Then I discovered induction. I am NEVER going back.
Not sure if this guy is a chef or a surgeon.
This induction thing is a mass of scams. The templates on the galas are all bigger than the magnet below. This means that large bottom pans don’t heat evenly. Carbon steel can have a 75* differential between the center and edges of the pan. Try to evenly cook an omelette with that differential. And the differential makes my Matfer warp during cooking; it returns to flat when it cools, just when I don’t need it any more. It’s the same scam as a 12” pan having an actual 8.5” cooking inner diameter. Gas is all that real chefs will ever use professionally. Unfortunately, the same powers that are forcing electric cars on us are moving to ram induction down our throats. The cost of a competent induction is $5,000 plus re-wiring. Such a deal.
I can see where you're coming from on a lot of that. The Empava's induction elements are sized better that some of the stuff I've used in the past. Last one I had suffered from that. The warping issues are definitely there though. Induction heats really quickly, so you have to heat on lower settings for most applications. If you have a pan that warps at all, it will be weakened, so it will for sure warp again on subsequent heats.I love cooking on gas too, myself, but I hate the clean-up on those, and running a RUclips channel means everything has to be spotless all the time, so there's definitely that. I do agree that I think the govt. trying to ban gas heating is totally over-reach though.... Anyways, I do think you make a bunch of great points. It's always welcome to make sure people can really get a good scope of opinions on it. Thanks!
All professional chefs use gas stovetop, even at their homes. Gas stovetop is more versatile, much forgiving and most reliable compared to these chinese made induction cooktops. There are millions of people complaining about induction cooktops after a year. Compare that to zero complaints registered by gas stove top owners.
@@littlestar5737 that's a fair observation. I personally haven't had any issues with induction, an dive used it for years. I do love gas cooking as well, though. For me, one of the major things is thr ability to keep everything spotless. Running a RUclips channel requires that, so I probably have a greater appreciation for it than a lot of other people.
When I was remodeling my kitchen five years ago, I was looking forward to getting a gas stovetop, which I hadn’t had since my childhood home.
Sadly, with my old home not up to modern standards, it cost as much to run the gas as it cost for the gas cooktop. 😢That didn’t fit into my budget.
My chef friend recommended I look into induction. I begrudgingly ordered a GE Profile 36”, the “best” one I could afford.
It’s been five years with my induction, and I have almost zero regrets! It takes a bit to get used to cooking on it, but once you do, it’s amazingly versatile. Heat efficiency is excellent, and here in South Texas, not overheating the kitchen is a huge plus. My gas stove is now only outside on my patio, which is where it’s best IMHO.
I can boil about a gallon of water in 1 minute on my induction, also doesn't stain my pots like gas
@NortheastHybrid ohh.. I forgot to mention the thing about staining.... Thanks for bringing that up!
That is nonsense in many countries, including Australia. Many restaurants, including most of the best, have gone 100% induction, for the most part because it saves an enormous amount of energy and is therefore much cheaper to run in professional environments.