@Dan Imal Do you mean my comment? Nah, our gas stove was just in need of repair and we decided to replace it instead. Also seemed safer with our young son around.
The timer feature on these devices is perfect. You can set it low & slow cook or high and quick then go watch TV or visit with friends. If you forget to tend it, the timer will shut the device off instead of mindlessly applying heat until the kitchen is full of smoke. Try that with gas.
Even with just an entry-level induction stove-oven combo I already regret every time I try to cook at someone else’s house. Slower to heat up and cool down, less precise temperature, etc. I can’t see us going back to gas or electric resistance cook tops ever again. Install was pretty easy. It needed more amps and a different outlet than the old gas stove it replaced (which would have been true even for electric resistance stoves as well), but after that we just plugged it in and slid it into place. We left the old outlet and capped the old gas pipe in case a future owner wants to go back to gas for some reason. Now our utility bill is much lower on induction than it ever was on gas or electric resistance! We got ours from the local big box home improvement store. They weren’t much more expensive than the alternatives, maybe 10-30% more depending on the brand/model-something we could easily make back in utility savings in a few years. (But even if it were more expensive in the long run, I’d want induction over gas or electric resistance given how much better it performs).
California doesn’t have enough electricity in the summer to charge electric cars. Imagine the governor telling use we can’t use our stoves in the summer. My gas stove works find.
@@bngr_bngr A year has gone by. California has increased its solar and wind power generation considerably. We also had a wet year and filled all the reservoirs. They are building a new reservoir too, the Sites reservoir. Even at the peak of the drought what they asked of EV owners was to please charge off peak, which they did. They were good citizens to do so (and saved money 😉).
You can get silicone pads for induction stoves that will make your not perfectly flat pans work. We have several pans that warped over years of sitting on gas burners and they work fine with the silicone pads.
A great thing about induction cooking is the cook top itself emits no heat - the only thing that gets hot is the food itself, and this really helps a lot on those hot summer days when you just don't feel like cooking over the stove.
I tried out a countertop model like they have here, and it was HOT after using for 5 minutes or more, and not just under the pot, but out to the edge as well.
WOW! We are loving this. Thank you for highlighting the efficiency and benefits of cooking with induction. With the new Inflation Reduction rebates and incentives, it's now easier on the wallet to afford this kind of technology.
The one big caveat that any potential buyer should investigate is the heating area. Cheaper induction stoves ($1000 range) have a smaller magnet and tend to only head the center of a wide pan. The pricy ones ($4000) have wider magnets that can evenly head a wide pan. Unfortunately, it's difficult to find specs about magnet size when buying one of these stoves. I suggest that people buy an $80 induction burner to see if they're comfortable with the way it cooks things they commonly prepare.
Absolutely......... Bought a single burner Tefal induction hob in UK for £50 and it's brilliant heating a huge pot of water very quickly and holding a good rolling boil for pasta. It's a 2,000 watt model running off a single 13amp plug. Any multi burner hobs should have at least hobs at 2,000 and 2,200, then most likely 1,800 on the others. Installation will most likely require 10mm wiring so similar to a double oven connection for power usage.
@@fabianmckenna8197 , I bought another brand, and I'm pretty sure it was under 2000 watts, but mine would ALMOST boil, and then stop for a long time before it ALMOST boiled again. I had to stop making pasta, boiled eggs, rice, and quite a few other foods because of it.
We got ours for child safety in the kitchen, not only because less chance of stovetop burns but also alot of induction cooktops now have a lock feature on them so kids can't turn the cooktop on. There is another downside though, it feels very different than cooking with gas in that you can't really see the flame or heat source, and you have to adjust to things so that you don't burn food since its much more efficient. But like all things it just takes getting used to using new equipment.
We switched about eight years ago when we redid our kitchen. I was fascinated by the technology. I love it. We got a GE, but I think (hope) there are more options now.
Point out the sealed, flat top on an induction cooktop. So easy to keep clean. Electric and gas cooktops have drip pans under the burners, and I'm sure your folks won't miss cleaning out the burned-on grease!
Make sure they have camping stoves as backup if they live in area where power outages are common during bad weather. My butane stove saved me when I lost power for 5 days.
I will never buy anything but induction! It is the fastest, has superb control (it can melt chocolate without a double-boiler), and-very important!-it is much easier to keep clean.
Yeah? And what's the power source of your induction cooker? Electricity? Doesn't that mean its an electric hot plate too? Cook a few lobstahs in that fancy electric cooker
@@rd-ch1on , no. A hot plate heats the metal in the hot plate itself, which then has to transfer that heat to the pan, which then has to transfer the heat to the food. With induction, the pan is DIRECTLY HEATED (like the filament in an older lightbulb) which heats the food more effectively and more efficiently
A cool trick with induction cooktops: if you are cooking something that is messy or splatter (ie fried foods or sauces) you can cover the cooktop with parchment paper and put you pans on top. It will heat the pan through the parchment paper. You can even lay utensils on it. Then clean up is super easy. Usually only slightly darkens the paper.
I live in a electric-only home and swapped out my ceramic electric cooktop to an induction cooktop 1st chance I had (I had grown-up and lived with natural gas for my entire life up to living in this home). So pleased with the performance and all of our cookware was already induction compatible so there were no issues. We picked ours up from IKEA during an annual kitchen sale (it is a rebranded Frigidaire) for a couple hundred off (was nearly ½ the price of the same item that had the Frigidaire name on it at the big box retailers during this sale). I really had to adjust many of my cooking times because water for rice and pasta boils so much quicker. I've also had to learn different cookware intricacies like cast iron gets hot quick, full stainless works nearly as well. OXO non-stick pans get work better than Circulon non-stick pans for heat build and searing...but that can be a benefit in that some pans I know are more tolerant to the temp build-up so cooking things like red sauce won't stick or scorch as easily as it would on a gas burner with the same pan or other pans that have a higher iron content.
All magnetic metals will work in induction cooktops, but I was surprised to find out, it DOESN’T HAVE TO BE MAGNETIC. I have a few stainless steel pots that ARE NOT MAGNETIC (where magnets DON’T stick in the least) yet they are EXTREMELY effective at inductive cooking. They are so thin and heat up SO FAST, they are BETTER than my thicker pans that are magnetic.
Not mine. I had to buy some new pots. I only tried out a burner, so I did not invest a lot. You can also get an iron plate which will heat up and then heat up the pan.
For specifics, you can do your favorite web search. But since it's way more efficient than either gas or radiant electric, the energy cost is significantly lower. Whether it's enough to pay off the cost difference will depend on a lot of factors, but lower end induction ranges can be purchased for not much more than regular cooktops, and they will make back that difference quickly unless you have especially cheap electricity where you live.
It is very efficient vs a traditional hotplate. Induction doesn't use energy unless it reacts with a pan. As for cost, it depends if gas or electricity is cheaper for usage.
Did you know that rapidly rotating the poles of a strong magnet near a piece of iron/steel -- without letting it touch the metal -- will actually heat up the metal? That's the same physics for how induction cooktops work. Instead of a physically rotating magnet, the coil beneath the glass surface changes its magnetic field direction several thousand times per second. This changing magnetic field tries to make the bottom of the cookpot into a magnet with a polarity that flips back and forth at the same frequency. But the little magnetic domains in the cookpot metal don't flip field directions with 100% efficiency, so the wasted energy becomes heat in the metal.
Probably the best reason is they're way easier to clean. Everytime I want to clean my gas stove I have to wait till it cools, lift the heavy iron grates, and clean everything which is a pain vs flat surfaces like induction stoves.
I tried an induction stove and the induction coils were real small. The center of the pan heated very fast and the outer edge of the pan was cold. It was pretty terrible and nobody ever mentions that. Manufacturers need to talk about how large of a pan induction will heat evenly. I don't care how fast it heats if I can't brown food evenly.
Yeah I was thinking about getting a portable induction cooktop. In my research I came across someone explaining how important it is to make sure you know the size of the magnet assembly the cooktop actually has. Because that will dictate what size cookware you'll be able to effectively use.
Exactly. The temperature also fluctuates too much while using -- cooking, not cooking, cooking NOT COOKING -- it mostly was not cooking, and everything was mushy.
Modern kitchens ditched the stovetop appliance in favor of the built in range, I can foresee this trend continue favoring counter space using hidden induction. After all, why have a 5 burner stove when the majority of cooking takes up only 1 or 2 burners at a time? Having food prep and cooking all done within the same counter space revolutionizes cooking.
they really are fast, they sell combo stoves that has one induction top or half induction half gas. You can also just buy gas and buy a separate one like he has here for induction.
I just installed induction. Wife originally wanted gas but with all the downsides I convinced her to do induction. I think it is amazing. The only thing I didn't think of is the new induction uses more power than our old electric. So, when I went to do the electrical, the induction needed a 40 amp breaker instead of the 30 amp I had installed. According to the manual it would work with 30 amps but at a lower rating. I was ripping everything out anyway so putting in a 40 amp breaker and larger cable wasn't a huge deal.
So it's an advert for induction, no mention of magnet size which is 6 inch diameter, so all you pans can only be slightly bigger than six inches at the bottom or the outside doesn't heat up due to it not being directly over the magnet, no more big pans for the family, unless you pay thousands for cookers with nine inch magnets.
Wrong. In the same way as electric cooktop conducts the heat all the way through the pot so does induction. Plus if you have a very large stock pot you don't need heat around the sides of the pot since the pot will have a large volume of water to evenly spread the heat.
Be aware that if someone has an Pacemaker implant they can't be near Induction so I can't use mine because my husband has one and might walk in while in use. Be careful because Induction heats so quickly it can warp or make the bottom of cookware concave. I found out the hard way
I've seen other videos where a people say their doctor said they were fine as long as they didn't lay on top of the induction stove (jokingly saying there are limits, but they should be fine). As always, check with your doctor.
As much as I prefer induction over a heating coil, gas is still my preferred cooking method. Even with iron pots and pans, they need to be perfectly flat to work well with induction. Anything curved like a wok won't work as well. Plus with gas I don't have to bother about the material of the cookware. Stainless, aluminum, copper and even clay will all work.
Most stainless steel cookware is not induction compatible. A pot with pasta water still takes forever to boil. “ Twice as fast,” no. If does not attract a magnet, the pot will be useless for induction cooking. I carry a small magnet in my bag to test pots while shopping.
Anything that produces a strong electromagnetic field can interfere with a pacemaker. Induction hobs do generate electromagnetic fields, so keep a distance of at least 60cm (2ft) between the stovetop and your pacemaker.
We're in the "experimentation" phase with induction as we're renters. We picked up an induction hotplate a few months ago to try it out. So far, it's been quite good. The part my wife loves the most is that clean up is so darn easy -- wiping a plate of glass off is much easier than pulling off the bars on the gas cooktop (and the gas cooktop never gets 100% clean). We also have a metal plate that we can place on top and can be used with non-compatible pots/pans while in the experimentation phase. Given that things have gone well with it, our plan in our next home is to install an induction cooktop (along with running the high-amp wiring to support it).
We also have a $50 propane camp stove, and that will serve as backup for the rare occasion that the power goes out. It's not ideal without a working ventilation hood when power is out, but that very occasional use is something we're okay with ... and that occasional use is still miles better than the everyday use of the natural gas cooktop with no ventilation hood that we have in our current rental.
@@JasonFarrell I've used a glass electric top for 12 years now and have not had that problem. I use liquid Bar Keeper's Friend and it looks great, other than some heat discoloration on the burners. (white top)
@@dosadoodle Propane camp stove, that could serve as backup in an outage, would be useful... But a generator or other energy storage system (including vehicles with built-in inverters, that can output AC power).... connected to the home electrical system via a subpanel with a transfer switch, or just a manual low cost interlock, or other options.... would be far more useful.... Since you don't want to eat spoiled food from an unpowered fridge, do you? Not to mention all the other vital appliances you might want to keep operational.
It would be nice if there was a stove that would turn off if it detected that either the pan was empty such as you were boiling water and you forget about it and the water boils out and the stove just shuts off and or let's say something that is not supposed to be on the stove that will work with induction cooktop is sitting on the cooktop the stove will detect that is should not belong there hand not allow the stove to start up or will shut the stove down instantly. While we are talking about this issue of upgrading we need to talk about something you failed to mention. This type of stove would be great for many different types of "DISABLED" people! We need to not forget to talk about the different types of ovens that we could upgrade to follow suit with the induction stove.
You're in luck as NO ONE in authority has said they are banning gas. But it does make sense to try to educate folks so they can make the best decisions for their health and pocketbooks.
@@SignorLuigi That's not true. The authorities are definitely trying to ban gas stoves, especially on new construction. Cooking style should stay personal.
@@MissBabalu102 I should have said no one is going to take away your gas stove. As for not installing gas stoves in new construction, yes, because of the health risks associated with the pollutants emitted by gas stoves, certain municipalities are not allowing gas stoves in new construction. 13% of current childhood asthma is attributed to the use of gas stoves. I am all for choice. But sometimes it is important to do things to protect those in the population least able to protect themselves yet most vulnerable. Consider the banning of lead paints to also protect children.
Use this tinniest gas burner to compare it to. My Family has owned an appliance store for 50 years. These are not new tech. We got these in in the early-mids 1990's. Put a glass butter dish with water under the pan. The pan with water got hot. The glass with water underneath was cold. They didn't catch on. I love my gas top and electric oven for cooking. Used my gas top to heat the house many times the power went out.
If you're going for the non-induction electrical cooktop/stove, Electrolux/Frigidaire elements heat up a lot faster than the ones made by Whirlpool Corporation. I know this from experience. My mom had a Whirlpool stove whose heating elements took forever to get fully hot. Then, when they broke, we replaced them with a universal unit that was made by Frigidaire, and that got fully hot in less than half a minute. As for the oven, though, that'll depend on if you want it to heat up fast & cool down slowly, or heat up slowly & cool down fast. Ovens made by Whirlpool Corporation heat up fast (six minutes to pre-heat around 350°F, and it tells you), but take awhile to cool down. Frigidaire ovens take longer to heat up (It doesn't tell you how long, it'll let you know if it's done), but cool down faster. This might have to do with the amount of thermal insulation around the appliances.
We went induction a year ago (from gas) and here's the improvements: 1. Much more power, boils water faster, as Ross said 2. Goes down to lower power than gas too, obsoletes needing a double boiler 3. Does not make kitchen hot when cooking, because little waste heat 4. Can have spatula hanging off pan without melting it 5. Stove is much less hot after taking a pan off, less likely to cause kids/pets burns 6. Glass top easier to clean than gas hobs 7. Indoor air quality improvements (less nitrogen oxides), better for raising children
(NOx pollution also needs compression to form "significant" amounts, such as an engine) Indoor air quality improvements, come from eliminating carbon monoxide emissions.. and two a lesser extent eliminating HC and particulate matter (PM)...
And some downsides: 1. Most induction ranges require a 240 volt outlet, which rules out a lot of Old Houses, like This one. 2. Electricity is much more expensive than natgas in a lot of regions, like the northeast USA. 3. Induction glass tops are cool, but build up ugly scratches over time. 4. Much harder to put a *good* sear on a steak, or so I've heard from chefs who do this. More pros than cons, though, I agree.
donovanlewis3053, "Large amounts of nitrogen dioxide"? Carbon monoxide averages about 10,000 time higher emission rate... but strangely NO2 emissions from gas stoves get more press.... So relative to carbon monoxide or HC or particulate matter (PM), all NOx emissions are relatively insignificant, .... Lastly, show me the study in which A/C interferes with stove venting.... And I will show you a flawed study.... The issue is if there are cross currents or not from any source....
JasonFarrell #4 point is flat right.... since a gas stove can get the grille red hot ie thousands of degrees hot, to produce searing... induction cooktops only up to 450 to 500 Fahrenheit ... far too low for true searing....
@@donovanlewis3053 Thank you for proving my points, since....."How hot do gas stoves get? Natural gas flames can burn as hot as 3,560 degrees Fahrenheit" And how fun installing 3 phase service, to not even come close. FWIW 5 years ago when I got my portable induction cooktop they were rated between 450 and 500 Fahrenheit.
Will this comment be seen? I'll take a chance. Ross, would you recommend an induction cooktop for an off grid cabin in climate zone 6B (Canadian Rockies)? I would like to avoid using propane and if induction would work should I consider a one burner portable unit or install a two to four burner cooktop? Which models/brands are the most energy efficient to use with a solar PV system?
You’re going to really struggle with having enough energy to cook in the winter unless you have a massive solar array. You could look at a small gas or propane generator to provide extra energy in the winter when needed. Not ideal, but for your location it’s might be the right call for now. With a reasonably sized and located solar array you should be good in the summer.
l got taken in by all the hypee over induction, and here is what i have found, it is good for liquid, eg boiling or deep/ shallow frying, but anything to do with contact on a pan it is terrible, you have a hot spot over the coil and cooler pan elsewhere, and the on and off heatwaves does not give a consistant heat, maybe its the induction cooker i bought that is the problem, but give me gas anyday
I want an induction cooktop in the form of an 1960s Frigidaire Flair Range. How awesome would that be. You wouldn't have a long wait to close the cooktop drawer.
We know that the purchasing cost for the induction is higher but what about usage, is gas cheaper on the long run even with half of the efficiency, what about conventional electric vs induction? I cooked with all 3 and would be undecided between induction and gas.
It depends on your gas and electric rates, but since induction is so much more efficient it probably comes out about the same or slightly in favor of induction. Plus in the summer your AC won't have to work as hard to get all the waste heat out. Either way, cooking is probably a relatively small part of your energy bill unless you're making elaborate meals everyday. Heating/cooling the house and heating water are likely much more significant. And with induction you can eventually get solar and offset the cost. Can't do that with gas.
@@mattv5281agree... specially the part about the heat dissipation, gas leaves 60-70% of the heat in the air, electric also leaves some after the cooking is done and induction cools down much faster.
I have a pacemaker, and I can microwave just fine. My Medtronic pacemaker is safe for me to use around microwave ovens. I am just about to make my breakfast now
I just want an Induction cooktop that allows me to set the cooking temps (such as 350 degrees F) and have it displayed and hold the temp steady at the setpoint. Manufacturers out there - get to it, please! I do like my current Wolf Induction cooktop, but the heat settings are just bars on a display.
@@Kevin-mp5of so on top of a more expensive stove... You also have to buy a camping stove and spare propane tanks in case the power goes out?... I think I'll stick with my natural gas stove and live with the extra 2 minutes it takes for water to boil
For professional cooking you need gas. At home you can use induction for 90% of your tasks but can keep a camping stove around for a wok or for the days you feel like getting fancy
Please explain. I’m a home cook with 50 years experience cooking daily for a family and my new induction range is much faster and has more control than gas. I can leave a pot on the range for days at power 1 and know it will be held at a food safe temp indefinitely. I can leave home with pots on the range and there’s no fire issues. I loved cooking with gas but you get more precise temps with induction. I don’t overcook or burn sauces any longer. Of course with long experience you can make this work with gas, but, not everyone has the time to do this. For me, what comes to the table most efficiently and consistently good, is most important.
One thing about induction cooktops. They have glass tops like the ribbon types. Unless you're the careful type, you have to be careful about scratches or cracks if you drag or drop a pan or pot. Never have to worry about that with my Wolf.
Not bragging or anything. Why is induction cooking a thing now. I have been growing with an induction cooking stove in my Indian house since like 10 years. And it is not like I am the richest among the richest there.
Yes....let's turn BOTH off at the simultaneously and only time the induction, which, but not time how long the gas took to actually come to a boil, and then proclaim that induction is twice as fast for boiling water. Very scientific. If they had let the induction keep going, they might have noted that the thermostat on induction stops the cooking, letting the water get quite cool again, making oh, boiling pasta, for example, extremely frustrating. Also, judging from the whistle on the induction kettle, the water was not even at a full boil.
We have used INDUCTION cooktops since 2010. It is so much easier and safer than gas or electric. No, not a complete INDUCTION stove - just cooktops. We can time cook, low heat cook, high heat boil water, - the pros go on and on. We would not spend the money for a complete Induction stove - we merely have a nice board over the electric range and cook so much more efficiently!!
Wanting to make an #induction #heat source for an #RV #absorption #refrigerator in #MotorHome but don't want it to get to hot ,but supposedly an induction #heat source more #efficient than 120v 12v or #propane , ain't found an absorption air-conditioning, but thinking might practice on something else to tune #temperature ,cause current #fridge / #freezer works, but uses like 6kwh #daily , pretty much doubling #electric usage except on #hot & humid evenings when window air-conditioning running overnight, #hopefully #future use of induction/absorption cooling will shine ?
My allclad stainless steel pans work on induction because they use different ss on the bottom layer versus the top layer. But you do need to check before you buy a pan.
I don't use my electric stove top. I use my induction Todd English "Station". Heats fast. But know that the area beneath the kettle, or pan, will remain hot. Too hot to the touch.
Yes, the surface stays hot for a while. I didn't wait for it to cool before cleaning-melted the blade of the squeegee. But once it cools enough, the squeegee is great for cleaning the surface quickly and not leaving streaks.
So I should switch from a stove that accommodates any cookware I've got to one that only works with some... why, exactly? Gas is far, FAR cheaper than electric, so what exactly is the point??
I had an GE induction range that I bought in about 2010. It was great. Unfortunately, it started to fail about 8 years later. The range cost about $2500. The replacement for the failing part alone was $1500 before installation. I went back to regular electric. If I’m going to need a new range every few years I’ll stick with older technology.
edit - considering some politicians recently started talking about banning or regulating gas stoves this clip seems oddly well timed. however the majority of commercial kitchens use gas stoves and ovens.
Until the fed will cover 100% cost of my dual-fuel range, I'm cookin with gas...but still baking with electric. I would love induction, but I need to have some test of all my pots/pans... and I have Corningware that will be obsolete with induction. At this time, induction is not ROI unless I was getting another home, or building a green-home (induction, Mini-split cooling/heating, solar, VAWT and battery storage array).
America is just now waking up to induction cooktops ? Next we know they will be falling in line with the rest of the world in the weights and measures area. Despite technology advances in America, they are still quite old fashioned in many areas.
PS: their test still doesn’t demonstrate the EVEN GREATER speed of induction over CONVENTIONAL GAS range. It appears they are using propane portable stove. Propane has more energy and heats water up faster than natural gas. So, if they used natural gas cooktop in their test, you would see even greater difference in the speed of induction over gas!
@Donovan Lewis , that is insane. I have a non-magnetic pot I bought from Amazon. Thin stainless steel. It takes water 1.5” deep to a roiling boil in 30 seconds. (110v) I’ve always thought induction pans NEEDED to be magnetic, I guess not. I also guess “thinner might be better” assuming that is why my Chinese pot works so well. Or maybe it’s the metal composition…??…they ARE more familiar with induction cooking overseas
This is a bad test. On my induction cook top it does boil quickly but the water only seems to be hot in the first few centimeters of water. the top is not hot. Same situation exists for food, for example, when you fry an egg the bottom cooks well done but above 3 cm or so the egg is still raw. I don't like mine after over a year and a half. would much rather have a nice gas stove.
The best way to think about this is similar to a filament in an incandescent bulb. Induction INSTANTLY heats THE METAL ITSELF. In contrast, cooking with Gas, the flame heats the air, which heats the metal. Since air passes around outside of pot/pan, much of the heat is wasted in a gas cooktop.
Any conductor will work fine. You could even put a conductor in the bottom of glassware. Good conductors like gold, silver, and copper will experience a significant upward force, however. The 60 Hz current in the copper windings generates a 60 Hz oscillating magnetic field. This changing magnetic field generates currents in the conductor (pot bottom in this case) as if it was a secondary winding of a transformer. These currents cause the metal conductor to get hot. This same process is used in induction heaters, induction forges, induction furnaces, and wireless phone chargers.
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We switched from gas to induction this summer and we love it! So fast, safe, and easy to clean!
@Dan Imal Do you mean my comment? Nah, our gas stove was just in need of repair and we decided to replace it instead. Also seemed safer with our young son around.
Did you make any "Spinner" pots and pans?
@@dannyo3317 I'm not sure I understand your question?
@@davidalearmonth some pots can wrap on induction (and also glass top) if you heat them too fast.
The timer feature on these devices is perfect. You can set it low & slow cook or high and quick then go watch TV or visit with friends. If you forget to tend it, the timer will shut the device off instead of mindlessly applying heat until the kitchen is full of smoke. Try that with gas.
Even with just an entry-level induction stove-oven combo I already regret every time I try to cook at someone else’s house. Slower to heat up and cool down, less precise temperature, etc. I can’t see us going back to gas or electric resistance cook tops ever again.
Install was pretty easy. It needed more amps and a different outlet than the old gas stove it replaced (which would have been true even for electric resistance stoves as well), but after that we just plugged it in and slid it into place. We left the old outlet and capped the old gas pipe in case a future owner wants to go back to gas for some reason. Now our utility bill is much lower on induction than it ever was on gas or electric resistance!
We got ours from the local big box home improvement store. They weren’t much more expensive than the alternatives, maybe 10-30% more depending on the brand/model-something we could easily make back in utility savings in a few years. (But even if it were more expensive in the long run, I’d want induction over gas or electric resistance given how much better it performs).
What about the oven? I bake alot.
@@lookup2oneMy spouse likes the oven. It works the same way other electric stove-oven combos do. (I guess ours also has convection.)
California doesn’t have enough electricity in the summer to charge electric cars. Imagine the governor telling use we can’t use our stoves in the summer. My gas stove works find.
@@ByrdNick Thank you!
@@bngr_bngr A year has gone by. California has increased its solar and wind power generation considerably. We also had a wet year and filled all the reservoirs. They are building a new reservoir too, the Sites reservoir.
Even at the peak of the drought what they asked of EV owners was to please charge off peak, which they did. They were good citizens to do so (and saved money 😉).
You can get silicone pads for induction stoves that will make your not perfectly flat pans work. We have several pans that warped over years of sitting on gas burners and they work fine with the silicone pads.
A great thing about induction cooking is the cook top itself emits no heat - the only thing that gets hot is the food itself, and this really helps a lot on those hot summer days when you just don't feel like cooking over the stove.
@@brianglade848
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Saves on your ac bills too!
Yup! I'm building a new home in Texas, and I'm excited to finally use an induction stove top! It will save loads on cooling the home. I cook a lot!
Incorrect.
I tried out a countertop model like they have here, and it was HOT after using for 5 minutes or more, and not just under the pot, but out to the edge as well.
WOW! We are loving this. Thank you for highlighting the efficiency and benefits of cooking with induction. With the new Inflation Reduction rebates and incentives, it's now easier on the wallet to afford this kind of technology.
@@brianglade848
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The one big caveat that any potential buyer should investigate is the heating area. Cheaper induction stoves ($1000 range) have a smaller magnet and tend to only head the center of a wide pan. The pricy ones ($4000) have wider magnets that can evenly head a wide pan. Unfortunately, it's difficult to find specs about magnet size when buying one of these stoves. I suggest that people buy an $80 induction burner to see if they're comfortable with the way it cooks things they commonly prepare.
Absolutely.........
Bought a single burner Tefal induction hob in UK for £50 and it's brilliant heating a huge pot of water very quickly and holding a good rolling boil for pasta.
It's a 2,000 watt model running off a single 13amp plug.
Any multi burner hobs should have at least hobs at 2,000 and 2,200, then most likely 1,800 on the others. Installation will most likely require 10mm wiring so similar to a double oven connection for power usage.
@@fabianmckenna8197 ,
I bought another brand, and I'm pretty sure it was under 2000 watts, but mine would ALMOST boil, and then stop for a long time before it ALMOST boiled again. I had to stop making pasta, boiled eggs, rice, and quite a few other foods because of it.
We got ours for child safety in the kitchen, not only because less chance of stovetop burns but also alot of induction cooktops now have a lock feature on them so kids can't turn the cooktop on.
There is another downside though, it feels very different than cooking with gas in that you can't really see the flame or heat source, and you have to adjust to things so that you don't burn food since its much more efficient. But like all things it just takes getting used to using new equipment.
@@brianglade848
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For quite some time now new stoves in general have a locking feature so kids can't turn the knobs or open the oven.
We switched about eight years ago when we redid our kitchen. I was fascinated by the technology. I love it. We got a GE, but I think (hope) there are more options now.
I have been using induction since 2013 when I built my first trailer home. Its much more energy efficient in everyway.
Our Samsung 240V range with induction burners was >$4K but a 120V 'hot plate' is
I did that, and found out I do not want induction. I know it's not as good as the big stove, but I did get the feel of what it would be like.
Showing this to my parents. Trying to convince them to replace their electric range with induction for their kitchen remodel.
Get outta their basement !
Have them get gas. Never better
Point out the sealed, flat top on an induction cooktop. So easy to keep clean.
Electric and gas cooktops have drip pans under the burners, and I'm sure your folks won't miss cleaning out the burned-on grease!
Hope all their pots and pans are iron or steel. Induction does not work with aluminum or anything that cannot be magnetic.
Make sure they have camping stoves as backup if they live in area where power outages are common during bad weather. My butane stove saved me when I lost power for 5 days.
I will never buy anything but induction! It is the fastest, has superb control (it can melt chocolate without a double-boiler), and-very important!-it is much easier to keep clean.
And lobstahs
@@Kevin-mp5of Lobstah from over theyah in Maine.
@@brianglade848
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I have a portable induction cooker on my camping truck and I love it. Waaaay better than an electric hot plate.
Yeah? And what's the power source of your induction cooker? Electricity? Doesn't that mean its an electric hot plate too? Cook a few lobstahs in that fancy electric cooker
@@rd-ch1on I use an EcoFlow Delta to power induction top. A hot plate is a heated coil, not the same thing. 🤡
I use a portable induction cooker when I only need one burner especially because it's easier to clean it I mess around
@@rd-ch1on , no. A hot plate heats the metal in the hot plate itself, which then has to transfer that heat to the pan, which then has to transfer the heat to the food. With induction, the pan is DIRECTLY HEATED (like the filament in an older lightbulb) which heats the food more effectively and more efficiently
A cool trick with induction cooktops: if you are cooking something that is messy or splatter (ie fried foods or sauces) you can cover the cooktop with parchment paper and put you pans on top. It will heat the pan through the parchment paper. You can even lay utensils on it. Then clean up is super easy. Usually only slightly darkens the paper.
I live in a electric-only home and swapped out my ceramic electric cooktop to an induction cooktop 1st chance I had (I had grown-up and lived with natural gas for my entire life up to living in this home). So pleased with the performance and all of our cookware was already induction compatible so there were no issues. We picked ours up from IKEA during an annual kitchen sale (it is a rebranded Frigidaire) for a couple hundred off (was nearly ½ the price of the same item that had the Frigidaire name on it at the big box retailers during this sale). I really had to adjust many of my cooking times because water for rice and pasta boils so much quicker. I've also had to learn different cookware intricacies like cast iron gets hot quick, full stainless works nearly as well. OXO non-stick pans get work better than Circulon non-stick pans for heat build and searing...but that can be a benefit in that some pans I know are more tolerant to the temp build-up so cooking things like red sauce won't stick or scorch as easily as it would on a gas burner with the same pan or other pans that have a higher iron content.
All magnetic metals will work in induction cooktops, but I was surprised to find out, it DOESN’T HAVE TO BE MAGNETIC. I have a few stainless steel pots that ARE NOT MAGNETIC (where magnets DON’T stick in the least) yet they are EXTREMELY effective at inductive cooking. They are so thin and heat up SO FAST, they are BETTER than my thicker pans that are magnetic.
As long as it works!
I think that they just have to be able to create eddy currents. Instead of trying to stick the magnet, let it slide off.
Not mine. I had to buy some new pots. I only tried out a burner, so I did not invest a lot. You can also get an iron plate which will heat up and then heat up the pan.
Very timely release
Let’s go brandon
@@brianglade848
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What is the electricity cost to run versus gas or regular electric stoves? I've liked the idea for years.
For specifics, you can do your favorite web search. But since it's way more efficient than either gas or radiant electric, the energy cost is significantly lower.
Whether it's enough to pay off the cost difference will depend on a lot of factors, but lower end induction ranges can be purchased for not much more than regular cooktops, and they will make back that difference quickly unless you have especially cheap electricity where you live.
It is very efficient vs a traditional hotplate. Induction doesn't use energy unless it reacts with a pan. As for cost, it depends if gas or electricity is cheaper for usage.
Did you know that rapidly rotating the poles of a strong magnet near a piece of iron/steel -- without letting it touch the metal -- will actually heat up the metal? That's the same physics for how induction cooktops work. Instead of a physically rotating magnet, the coil beneath the glass surface changes its magnetic field direction several thousand times per second. This changing magnetic field tries to make the bottom of the cookpot into a magnet with a polarity that flips back and forth at the same frequency. But the little magnetic domains in the cookpot metal don't flip field directions with 100% efficiency, so the wasted energy becomes heat in the metal.
Yes. I knew that, but I still do not like induction.
Can it be used with a cochlear implant? My other half cant get MRI's because of the magnetic field
Got an induction range this Fall and bought Hexclad pot and pans to go with...makes you laugh how fast water boils.
Probably the best reason is they're way easier to clean. Everytime I want to clean my gas stove I have to wait till it cools, lift the heavy iron grates, and clean everything which is a pain vs flat surfaces like induction stoves.
@@brianglade848
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I tried an induction stove and the induction coils were real small. The center of the pan heated very fast and the outer edge of the pan was cold. It was pretty terrible and nobody ever mentions that. Manufacturers need to talk about how large of a pan induction will heat evenly. I don't care how fast it heats if I can't brown food evenly.
Yeah I was thinking about getting a portable induction cooktop. In my research I came across someone explaining how important it is to make sure you know the size of the magnet assembly the cooktop actually has. Because that will dictate what size cookware you'll be able to effectively use.
You can turn your pots and pans into "spinners", too.
Exactly. The temperature also fluctuates too much while using -- cooking, not cooking, cooking NOT COOKING -- it mostly was not cooking, and everything was mushy.
I use mine all the time and don’t have these problems. I love the fact that you can’t burn anything
Modern kitchens ditched the stovetop appliance in favor of the built in range, I can foresee this trend continue favoring counter space using hidden induction. After all, why have a 5 burner stove when the majority of cooking takes up only 1 or 2 burners at a time? Having food prep and cooking all done within the same counter space revolutionizes cooking.
@@brianglade848
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Awesome. Thank you guys.
Would love to see a video comparing the science between induction vs electric in more detail.
they really are fast, they sell combo stoves that has one induction top or half induction half gas. You can also just buy gas and buy a separate one like he has here for induction.
@@brianglade848
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I just installed induction. Wife originally wanted gas but with all the downsides I convinced her to do induction. I think it is amazing. The only thing I didn't think of is the new induction uses more power than our old electric. So, when I went to do the electrical, the induction needed a 40 amp breaker instead of the 30 amp I had installed. According to the manual it would work with 30 amps but at a lower rating. I was ripping everything out anyway so putting in a 40 amp breaker and larger cable wasn't a huge deal.
That's bizarre
So it's an advert for induction, no mention of magnet size which is 6 inch diameter, so all you pans can only be slightly bigger than six inches at the bottom or the outside doesn't heat up due to it not being directly over the magnet, no more big pans for the family, unless you pay thousands for cookers with nine inch magnets.
Wrong. In the same way as electric cooktop conducts the heat all the way through the pot so does induction. Plus if you have a very large stock pot you don't need heat around the sides of the pot since the pot will have a large volume of water to evenly spread the heat.
A small induction coil creates a hot spot in the middle of your pan! Induction hot plates boil water really well ,but so does a microwave!
Be aware that if someone has an Pacemaker implant they can't be near Induction so I can't use mine because my husband has one and might walk in while in use. Be careful because Induction heats so quickly it can warp or make the bottom of cookware concave. I found out the hard way
I've seen other videos where a people say their doctor said they were fine as long as they didn't lay on top of the induction stove (jokingly saying there are limits, but they should be fine). As always, check with your doctor.
As much as I prefer induction over a heating coil, gas is still my preferred cooking method. Even with iron pots and pans, they need to be perfectly flat to work well with induction. Anything curved like a wok won't work as well. Plus with gas I don't have to bother about the material of the cookware. Stainless, aluminum, copper and even clay will all work.
That's another thing they failed to mention here. If your pot is not smooth on the bottom, it won't work.
I definitely want one for my next cooktop.
Anyone have the induction under countertop products? Those seem like a game changer.
How about using induction for home heating...?
Most stainless steel cookware is not induction compatible. A pot with pasta water still takes forever to boil. “ Twice as fast,” no. If does not attract a magnet, the pot will be useless for induction cooking. I carry a small magnet in my bag to test pots while shopping.
Can people with heart pacemakers be next to an induction cooktop?
@@brianglade848 no Oscar cuz ya ticker will tick no mo!
@@brianglade848 what ! 😆😆
Ya slurrin again , ya subway thief !
I was wondering this too Oscar.
Anything that produces a strong electromagnetic field can interfere with a pacemaker. Induction hobs do generate electromagnetic fields, so keep a distance of at least 60cm (2ft) between the stovetop and your pacemaker.
We're in the "experimentation" phase with induction as we're renters. We picked up an induction hotplate a few months ago to try it out. So far, it's been quite good. The part my wife loves the most is that clean up is so darn easy -- wiping a plate of glass off is much easier than pulling off the bars on the gas cooktop (and the gas cooktop never gets 100% clean). We also have a metal plate that we can place on top and can be used with non-compatible pots/pans while in the experimentation phase. Given that things have gone well with it, our plan in our next home is to install an induction cooktop (along with running the high-amp wiring to support it).
We also have a $50 propane camp stove, and that will serve as backup for the rare occasion that the power goes out. It's not ideal without a working ventilation hood when power is out, but that very occasional use is something we're okay with ... and that occasional use is still miles better than the everyday use of the natural gas cooktop with no ventilation hood that we have in our current rental.
While the glass top is easier to clean, it's far more prone to getting scratches and scuffs from pans sliding around. Looks quite bad after a while.
@@JasonFarrell I've used a glass electric top for 12 years now and have not had that problem. I use liquid Bar Keeper's Friend and it looks great, other than some heat discoloration on the burners. (white top)
@@dosadoodle Propane camp stove, that could serve as backup in an outage, would be useful...
But a generator or other energy storage system (including vehicles with built-in inverters, that can output AC power).... connected to the home electrical system via a subpanel with a transfer switch, or just a manual low cost interlock, or other options.... would be far more useful....
Since you don't want to eat spoiled food from an unpowered fridge, do you? Not to mention all the other vital appliances you might want to keep operational.
@@nc3826 For sure! But one step and $1000 at a time.
It would be nice if there was a stove that would turn off if it detected that either the pan was empty such as you were boiling water and you forget about it and the water boils out and the stove just shuts off and or let's say something that is not supposed to be on the stove that will work with induction cooktop is sitting on the cooktop the stove will detect that is should not belong there hand not allow the stove to start up or will shut the stove down instantly. While we are talking about this issue of upgrading we need to talk about something you failed to mention. This type of stove would be great for many different types of "DISABLED" people! We need to not forget to talk about the different types of ovens that we could upgrade to follow suit with the induction stove.
Nice video thanks 🙏
@@brianglade848
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They are great but I don't think we should ban gas. Let people switch over when they want.
You're in luck as NO ONE in authority has said they are banning gas. But it does make sense to try to educate folks so they can make the best decisions for their health and pocketbooks.
@@SignorLuigi That's not true. The authorities are definitely trying to ban gas stoves, especially on new construction. Cooking style should stay personal.
@@MissBabalu102 I should have said no one is going to take away your gas stove. As for not installing gas stoves in new construction, yes, because of the health risks associated with the pollutants emitted by gas stoves, certain municipalities are not allowing gas stoves in new construction. 13% of current childhood asthma is attributed to the use of gas stoves. I am all for choice. But sometimes it is important to do things to protect those in the population least able to protect themselves yet most vulnerable. Consider the banning of lead paints to also protect children.
@@SignorLuigiwell said
@@ginadoyle4089 Thank you. 😊
What if you use a Teflon coated fry pan? Any bad effects?
Use this tinniest gas burner to compare it to. My Family has owned an appliance store for 50 years. These are not new tech. We got these in in the early-mids 1990's. Put a glass butter dish with water under the pan. The pan with water got hot. The glass with water underneath was cold. They didn't catch on. I love my gas top and electric oven for cooking. Used my gas top to heat the house many times the power went out.
If you're going for the non-induction electrical cooktop/stove, Electrolux/Frigidaire elements heat up a lot faster than the ones made by Whirlpool Corporation. I know this from experience.
My mom had a Whirlpool stove whose heating elements took forever to get fully hot. Then, when they broke, we replaced them with a universal unit that was made by Frigidaire, and that got fully hot in less than half a minute.
As for the oven, though, that'll depend on if you want it to heat up fast & cool down slowly, or heat up slowly & cool down fast. Ovens made by Whirlpool Corporation heat up fast (six minutes to pre-heat around 350°F, and it tells you), but take awhile to cool down. Frigidaire ovens take longer to heat up (It doesn't tell you how long, it'll let you know if it's done), but cool down faster. This might have to do with the amount of thermal insulation around the appliances.
@@brianglade848
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What about efficient costs?
We went induction a year ago (from gas) and here's the improvements:
1. Much more power, boils water faster, as Ross said
2. Goes down to lower power than gas too, obsoletes needing a double boiler
3. Does not make kitchen hot when cooking, because little waste heat
4. Can have spatula hanging off pan without melting it
5. Stove is much less hot after taking a pan off, less likely to cause kids/pets burns
6. Glass top easier to clean than gas hobs
7. Indoor air quality improvements (less nitrogen oxides), better for raising children
(NOx pollution also needs compression to form "significant" amounts, such as an engine)
Indoor air quality improvements, come from eliminating carbon monoxide emissions.. and two a lesser extent eliminating HC and particulate matter (PM)...
And some downsides:
1. Most induction ranges require a 240 volt outlet, which rules out a lot of Old Houses, like This one.
2. Electricity is much more expensive than natgas in a lot of regions, like the northeast USA.
3. Induction glass tops are cool, but build up ugly scratches over time.
4. Much harder to put a *good* sear on a steak, or so I've heard from chefs who do this.
More pros than cons, though, I agree.
donovanlewis3053, "Large amounts of nitrogen dioxide"? Carbon monoxide averages about 10,000 time higher emission rate... but strangely NO2 emissions from gas stoves get more press.... So relative to carbon monoxide or HC or particulate matter (PM), all NOx emissions are relatively insignificant, ....
Lastly, show me the study in which A/C interferes with stove venting.... And I will show you a flawed study.... The issue is if there are cross currents or not from any source....
JasonFarrell #4 point is flat right.... since a gas stove can get the grille red hot ie thousands of degrees hot, to produce searing... induction cooktops only up to 450 to 500 Fahrenheit ... far too low for true searing....
@@donovanlewis3053 Thank you for proving my points, since....."How hot do gas stoves get? Natural gas flames can burn as hot as 3,560 degrees Fahrenheit"
And how fun installing 3 phase service, to not even come close.
FWIW 5 years ago when I got my portable induction cooktop they were rated between 450 and 500 Fahrenheit.
Induction cooking for the win!
Will this comment be seen? I'll take a chance. Ross, would you recommend an induction cooktop for an off grid cabin in climate zone 6B (Canadian Rockies)? I would like to avoid using propane and if induction would work should I consider a one burner portable unit or install a two to four burner cooktop? Which models/brands are the most energy efficient to use with a solar PV system?
You’re going to really struggle with having enough energy to cook in the winter unless you have a massive solar array. You could look at a small gas or propane generator to provide extra energy in the winter when needed. Not ideal, but for your location it’s might be the right call for now.
With a reasonably sized and located solar array you should be good in the summer.
l got taken in by all the hypee over induction, and here is what i have found, it is good for liquid, eg boiling or deep/ shallow frying, but anything to do with contact on a pan it is terrible, you have a hot spot over the coil and cooler pan elsewhere, and the on and off heatwaves does not give a consistant heat, maybe its the induction cooker i bought that is the problem, but give me gas anyday
I want an induction cooktop in the form of an 1960s Frigidaire Flair Range. How awesome would that be. You wouldn't have a long wait to close the cooktop drawer.
We know that the purchasing cost for the induction is higher but what about usage, is gas cheaper on the long run even with half of the efficiency, what about conventional electric vs induction?
I cooked with all 3 and would be undecided between induction and gas.
It depends on your gas and electric rates, but since induction is so much more efficient it probably comes out about the same or slightly in favor of induction. Plus in the summer your AC won't have to work as hard to get all the waste heat out. Either way, cooking is probably a relatively small part of your energy bill unless you're making elaborate meals everyday. Heating/cooling the house and heating water are likely much more significant.
And with induction you can eventually get solar and offset the cost. Can't do that with gas.
@@mattv5281agree... specially the part about the heat dissipation, gas leaves 60-70% of the heat in the air, electric also leaves some after the cooking is done and induction cools down much faster.
@@Kevin-mp5of Amps x Volts =Watts
Tommy× lobstah mheat = bonah
If a family member has a pacemaker, they have to stay at least 2 feet away when cooking.
Sadly, this goes for some microwave ovens too. Magnetism from the appliance effects the medical implants in a very negative way.
I have a pacemaker, and I can microwave just fine. My Medtronic pacemaker is safe for me to use around microwave ovens. I am just about to make my breakfast now
I absolutely agree and I think that you’d need to get a thermometer and generate a table of heat settings and their temperatures.
Do induction tops require 20 amp outlets?
40 or 30 for smaller ones. That portable kind he's using just uses a regular plug though
I just want an Induction cooktop that allows me to set the cooking temps (such as 350 degrees F) and have it displayed and hold the temp steady at the setpoint. Manufacturers out there - get to it, please! I do like my current Wolf Induction cooktop, but the heat settings are just bars on a display.
But what if the power goes out? I've always liked the peace of mind I can still cook food even if the power grids down.
@@Kevin-mp5of so on top of a more expensive stove... You also have to buy a camping stove and spare propane tanks in case the power goes out?... I think I'll stick with my natural gas stove and live with the extra 2 minutes it takes for water to boil
I'd go for a hybrid Gas/Induction cooktop. Plus I'll have a backup for when the power is out.
Or... how about an induction cooktop unit with a built-in battery backup for the rare power outages? Probably cheaper than a hybrid stove.
@@JasonFarrell gonna need a beefy battery
@@brianglade848
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I do have an induction hot plate. My next purchase will be to upgrade my “stove”
Now you’re cooking with induction! Doesn’t have he same ring to it but that’s ok.
@@brianglade848
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Would still use a good extractor fan and air make up for induction. Its nice to vent the smells, moisture and particles from the home.
@@brianglade848
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For professional cooking you need gas. At home you can use induction for 90% of your tasks but can keep a camping stove around for a wok or for the days you feel like getting fancy
Please explain. I’m a home cook with 50 years experience cooking daily for a family and my new induction range is much faster and has more control than gas. I can leave a pot on the range for days at power 1 and know it will be held at a food safe temp indefinitely. I can leave home with pots on the range and there’s no fire issues. I loved cooking with gas but you get more precise temps with induction. I don’t overcook or burn sauces any longer. Of course with long experience you can make this work with gas, but, not everyone has the time to do this. For me, what comes to the table most efficiently and consistently good, is most important.
One thing about induction cooktops. They have glass tops like the ribbon types. Unless you're the careful type, you have to be careful about scratches or cracks if you drag or drop a pan or pot. Never have to worry about that with my Wolf.
How does the oven on the range heat? Ineffective electric coils?
Just use more lobstahs , seriously.
Fuggetta bout it chump
@@Kevin-mp5of 🤣
Those ineffective coils charge your iwatch each night
The oven on induction stoves use regular resistive electrical elements; not induction . (So you can bake your lobstah chowda.)
@@brianglade848
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Not bragging or anything. Why is induction cooking a thing now. I have been growing with an induction cooking stove in my Indian house since like 10 years. And it is not like I am the richest among the richest there.
South Asians washing our butts with water too. The US is far behind in many aspects
Any health implications with the magnetic field .
@@Kevin-mp5of You must be a good friend with Faraday:) 😃
With all the power failures with every storm in California, I'm sticking with gas.
Try a $20 butane cooktop for that. I have one for use with my wok. Works great when the power goes out.
Yes....let's turn BOTH off at the simultaneously and only time the induction, which, but not time how long the gas took to actually come to a boil, and then proclaim that induction is twice as fast for boiling water. Very scientific.
If they had let the induction keep going, they might have noted that the thermostat on induction stops the cooking, letting the water get quite cool again, making oh, boiling pasta, for example, extremely frustrating.
Also, judging from the whistle on the induction kettle, the water was not even at a full boil.
Someone on TV told me I'm supposed to be ANGRY about this technology.
And many of them came here to feel angrier. :)
We have used INDUCTION cooktops since 2010. It is so much easier and safer than gas or electric. No, not a complete INDUCTION stove - just cooktops. We can time cook, low heat cook, high heat boil water, - the pros go on and on. We would not spend the money for a complete Induction stove - we merely have a nice board over the electric range and cook so much more efficiently!!
Wanting to make an #induction #heat source for an #RV #absorption #refrigerator in #MotorHome but don't want it to get to hot ,but supposedly an induction #heat source more #efficient than 120v 12v or #propane , ain't found an absorption air-conditioning, but thinking might practice on something else to tune #temperature ,cause current #fridge / #freezer works, but uses like 6kwh #daily , pretty much doubling #electric usage except on #hot & humid evenings when window air-conditioning running overnight, #hopefully #future use of induction/absorption cooling will shine ?
why did he stop the other kettle
Gas can be used when the power goes out and induction/electric can’t boil water for safety in an emergency
A $25 propane camping stove solves that problem. Or a gas grill.
How about testing the off gassing between the two as a good test for the health of one’s home?
I showed a prototype induction cooktop in the early 90's at a home show we were in
SS doesn't work
My allclad stainless steel pans work on induction because they use different ss on the bottom layer versus the top layer. But you do need to check before you buy a pan.
I don't use my electric stove top. I use my induction Todd English "Station". Heats fast. But know that the area beneath the kettle, or pan, will remain hot. Too hot to the touch.
Yes, the surface stays hot for a while. I didn't wait for it to cool before cleaning-melted the blade of the squeegee.
But once it cools enough, the squeegee is great for cleaning the surface quickly and not leaving streaks.
0:29 I didn't know he smoked weed. 😂
So I should switch from a stove that accommodates any cookware I've got to one that only works with some... why, exactly? Gas is far, FAR cheaper than electric, so what exactly is the point??
Most high end RVs are going all electric and using induction cook tops.
I had an GE induction range that I bought in about 2010. It was great. Unfortunately, it started to fail about 8 years later. The range cost about $2500. The replacement for the failing part alone was $1500 before installation. I went back to regular electric. If I’m going to need a new range every few years I’ll stick with older technology.
Restaurants won't go for this!
edit - considering some politicians recently started talking about banning or regulating gas stoves this clip seems oddly well timed.
however the majority of commercial kitchens use gas stoves and ovens.
TOH has been slowly but surely going woke. They won't come right out and say it but they are on PBS which is the wokest of them all.
For now.
Until the fed will cover 100% cost of my dual-fuel range, I'm cookin with gas...but still baking with electric. I would love induction, but I need to have some test of all my pots/pans... and I have Corningware that will be obsolete with induction. At this time, induction is not ROI unless I was getting another home, or building a green-home (induction, Mini-split cooling/heating, solar, VAWT and battery storage array).
@@xoxo2008oxox you'll do what you're told like a good little lobstah
@@andrewludwig9251 calling induction cooking "woke"... now I think I've seen it all.
A kettle is about all these induction cooktops are good for. Induction plates have a lot of fan noise. Curious that there is no fan noise in the test.
I'll never go back to gas
America is just now waking up to induction cooktops ? Next we know they will be falling in line with the rest of the world in the weights and measures area. Despite technology advances in America, they are still quite old fashioned in many areas.
No, RUclips is just on a political push to rid the world and ban gas stoves.
PS: their test still doesn’t demonstrate the EVEN GREATER speed of induction over CONVENTIONAL GAS range. It appears they are using propane portable stove. Propane has more energy and heats water up faster than natural gas. So, if they used natural gas cooktop in their test, you would see even greater difference in the speed of induction over gas!
@Donovan Lewis , that is insane. I have a non-magnetic pot I bought from Amazon. Thin stainless steel. It takes water 1.5” deep to a roiling boil in 30 seconds. (110v) I’ve always thought induction pans NEEDED to be magnetic, I guess not. I also guess “thinner might be better” assuming that is why my Chinese pot works so well. Or maybe it’s the metal composition…??…they ARE more familiar with induction cooking overseas
They did not even finish the test. Plus, I cook a lot more than water.
Love my gad range but it's b!tch to clean compared to the smooth top of induction
Cue in anti gas stove technology
It's been around for decades, it was first shown off at the world's fair in 1933. This technology is older than you
@@Bremend yes I know but since they want to all of a sudden ban gas stoves is the reason for my post.
I am smelling Government money for this episode
They're on pbs????
Its just a Demorat Psyop.
Yep, was thinking the same thing!
This is a bad test. On my induction cook top it does boil quickly but the water only seems to be hot in the first few centimeters of water. the top is not hot.
Same situation exists for food, for example, when you fry an egg the bottom cooks well done but above 3 cm or so the egg is still raw.
I don't like mine after over a year and a half. would much rather have a nice gas stove.
So, do you have a smartphone or tablet? Treat it the same. No big deal, I’m thinking.
The best way to think about this is similar to a filament in an incandescent bulb. Induction INSTANTLY heats THE METAL ITSELF. In contrast, cooking with Gas, the flame heats the air, which heats the metal. Since air passes around outside of pot/pan, much of the heat is wasted in a gas cooktop.
The utility commission is trying to out law gas cooking stoves do to a lot of fires and explosions
It may not be healthy to stand near an AC magnetic field.
how ultra topical 😏 brb sniffing gas fumes ow owwww my brain
My gas stove works just fine.
Topical
Any conductor will work fine. You could even put a conductor in the bottom of glassware. Good conductors like gold, silver, and copper will experience a significant upward force, however. The 60 Hz current in the copper windings generates a 60 Hz oscillating magnetic field. This changing magnetic field generates currents in the conductor (pot bottom in this case) as if it was a secondary winding of a transformer. These currents cause the metal conductor to get hot. This same process is used in induction heaters, induction forges, induction furnaces, and wireless phone chargers.
Such garbage
@@brianglade848 He'll get hot too if you put him on there and strap him down...
@@scundoorsup5342 Then buy something else. Your lack of demand makes it cheaper for me.
Thank you for approving old expression that, if you can't blind them with brilliance, baffle them with bullshit.
Worked with a VIM before, induction heating can get warm, quickly, and on some of the most heat-treated metals in the world
I think a better video would be electric vs induction. The pros and cons of each are not well understood by the typical consumer
What about emf exposure? Are there health risks after using for so long?
EMF is all around you and always has been.
Induction makes so much sense. Too bad California is not ready for it. With Flex alerts to not plug in your EV.
I still prefer GAS RANGE.