Induction 101 - Is cooking with induction better than gas?
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- Опубликовано: 28 июл 2024
- I'm continuing to look into cooking with induction. This week I talk about the good, the bad, and the ugly of cooking with induction compared to gas. I've used both and have multiple kitchens with both cooking types. I've looked into the health implication and have come to a clear conclusion.
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Important factor to consider before buying an induction stove (or individual burner): burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making direct contact with the cooktop surface, 6" burners spell trouble for 12" skillets, which typically have a 9" bottom diameter: the central area of the pan will heat nicely, but the outer ring will not. If you want to get a stove with 9" burners, count on spending big bucks, like $5,000 and up. Also, note that you can't judge the actual burner size--the diameter of the magnetic coil beneath the cooktop--just by looking at the cooktop markings; the two don't necessarily line up. Serious research is called for before purchase.
Yup. This is true. If i put it on high it will just heat up a ring on my pan. Leaving a burned mark. Its not heating the full size of the pan. I have expensife pans so
A very important comment
As an aside, there are induction cooktops for woks, they have a concave pit so that a round bottom wok sits about halfway into the hob to replicate the zone heat production that woks require. They're pricey, but they exist.
Thanks. Yes, I've seen them and they look ok. We'll see where this goes!
Yes, but you can't use the concave surface for anything else.
Another innovation for use with induction hobs.......A round metal disc that you can put on top of the induction hob. The metal disc heats up so you can use non -ferrous pans on top of the metal disc and conduction of heat from the disc to the pan heats the pan up. So you can use pans that may not have steel in them so would not heat up using induction. I've seen these advertised but not used one but they sound a good idea. Perhaps you can use glass or ceramic pans on top of the disc.
@@1414141x I've trid one of these: they have very limited use, they overheat very easily, and must be used only with pans with very flat bottoms so the heat is conducted effectively. One must be very patient with them, and use them only for low to medium power cooking.
That’s awesome. I figured when you said you add it to the video list it’d be later on in the year before you got a chance to address it. You got this one turned around so quickly. I’m glad you were able to explore the climate side of it. Thanks.
More to come!
I grew up in a house where Mom cooked with gas and I have asthma. As an adult I noticed my breathing was better when I cooked with electric. I have always bought electric stoves. Induction is great and I had one of the first portable burners. But 3 years ago I bought a new electric Kitchenaid glasstop. It is so much more adjustable than my previous one. I don't know exactly how but I can now turn down the heat under pans and it reacts quickly when in the past on old cooktop I would have to move my pressure cooker to a burner set lower. Just saying they are improved if you can't afford induction.
Took two years of Chinese cooking classes. I have an inexpensive glass top and use a seasoned anodized paella pan - works fabulously. I have used woks on gas in the past. As a home cook, I prefer the paella pan, and it can be a serving dish to boot.
Great to hear!
My husband & i just moved into our first home and we opted for induction instead of gas (even though we’re asians which means we cook in a wok 99% of the time) solely bcs of the ease of cleaning & it doesn’t make our tiny kitchen hot while cooking.
Can you tell me which brand and what level wattage you use for wok on it? I am very interested in induction and wok cooking and am remodeling my kitchen....I would love to know what you purchased. Thanks!
Increasing number of top chefs use them. A key reason is they're tired of getting burned! Small kitchen fires. Fumes... Thanks for video
Got an affordable, yet good quality, induction cooktop (AEG / Electrolux, 90cm, 4x 8'' + 1x 11'' cooking zones). It works like a charm. Never going back to another technology. It's fast, efficient and the heat control is great.
But still, I would love to add one or two gas burners to my kitchen for cast iron / carbon steel cookware. They work fine on my induction stove top but open heat is simply better due to the sidewalls heating up too.
There is an argument for both!
What are your thought on hexclad pans they seems to be the topic of talk in my area. Thank you
Hi, they are a better quality coated pan, but they will wear out and become garbage. They make a lot of claims on their website which is marketing hype, like the Lifetime Warranty.
I'm researching portable induction burners. So far, the Breville brand seems like the one. Any suggestions?
I recently tried the Tramontina 4pc Induction Cooking system (Model 80116/049DS) on sale for $99.99 at Costco. It seems like a bargain price, but the "burner" (coil) appears to be VERY small.
Recently purchased the Duxtop Professional Portable Induction Cooktop (Model P961LS/BT-C35-D) from Amazon. Still figuring it out, but it appears to have a much larger "burner" (coil) than the Tramontina.
Induction + enameled cast iron is a killer combo. With my Le Creuset pot I can set the temperature to 2 and it will still cook well enough with the lid on.
Great!
the oven/range I have just died, so I'm looking at getting an oven that has an induction range top.... any recommendations? Build quality is of utmost priority vs features (such as wifi)
Hi, I only use Jennair so I do not have width of experience to help you.
another small note, induction cooktops need a magnet field, so classic pure copper or aluminum pots and pans only work on gas or electric cooktops, unless you use an inductive plate as a heat bypass, but that causes a high loss of efficiency
Good point to make!
What do you think about Demeyere AluPro?
Howdy, this video covers what I know about AluPro, and all non-stick: ruclips.net/video/2NOZwyiNSZg/видео.html
I've never cooked with induction. I always heard about the warping issues on carbon steel pans, but I understand it only happens on cheaper units. I have an electric stove top, and have never been a fan because it doesn't heat the sides of the pan like a gas burner does. I assume induction has the same issues. Having said that, I can appreciate the issues with gas as you mention here, and I suppose gas will go away at some point. Thanks for the info, Jed!
I would imagine it also has to do with how you heat your pan. Setting your induction to high heat immediately with a thin pan means that the heat doesn't have time to spread, so the outer ring will be cold while the middle tries to rapidly expand. Most producers will recommend to heat on low or medium heat first, until the heat spreads a bit, then go for higher heat later. Induction is just too powerful.
@@lgolem09l Exactly right.
I have to admit that I have always preferred open flame cooking... gas, wood, or charcoal.
But, for apartment living, the magnetic induction cooktop is a close second choice.
Open flame cooking indoors is among the strongest arguments for gas.
Great video. I wish I could run an induction cooktop. But I live entirely on solar power and the cost of up fitting my battery bank to handle an induction hot plate is extremely prohibitive. I’ll stick to my $25 propane stove for now.
Fair enough!
So the Duxtop induction cooktop I just bought I should avoid using?
I don't have the answer, but it's my impression cooktops with ~20 power levels are more useful than the versions with ~10 power levels.
I have a duxtop 9100MC.
It's amazing, I love it.
Don't put it on power level 10 with nothing in the pan.
No, why? It's a perfectly reasonable countertop unit. I've used mine with good results for over a year; in fact I recently purchased a "real" induction range on the strength of my experience. Ironically, the new unit was delivered with mechanical damage that wasn't obvious until after the delivery team had already taken away my old, failing gas stove, so now I have to rely on my trusty Duxtop for another ten days until the new range arrives! At this point I almost wish I'd purchased the two-zone Duxtop a year ago.
Induction cooktops are good at both ends of the power scale: they boil quickly, and they're also good at low heat for delicate food such as sauces.
@@michaelaos Agreed. The temperature setting is also useful if you're cooking with oil, but it takes getting used to.
Jed..thank you for explaining induction, and what works best with it…I personally have witnessed a learning curve between gas and regular( old fashioned electric ), I grew up on gas, and currently use gas, and have an electric side burner with a cast iron heat plate.
In So Cal, elect. Runs aprox .50c/kwh, compared to .11c in Nevada. So in Ca, I prefer to stay with gas for price, but it seems like infinite heat adjustment, and from what you say, induction is similar, so if I did ever consider a change, this info is great to know.
I think as more places turn away from gas, demand will drop, and prices will follow..maybe??..lol..
Anyhow, thanks for the great video, and helping to clear things up and help so many of us, good on you my friend!!
Thanks, Rick. It will be interesting to see how the price of gas affects the sales of induction cooktops
What about emf exposure 🤔?Is it anything to worry about after a long period of usage?
And food structure destruction etc.
One should make some experiments comparing induction versus gas or electric ceramic infrared cooking ~~
@@piotrmachowski It's just infra red heat. Don't overthink it.
@@julianopificius6910 There is more stuff than just the infrared component ~~
I switched to all stainless and induction at the same time, and had to relearn my cooking a bit. Definitely worth it.
Good on you!
@@Cook-Culture I have to say, even though I enjoy my sturdy proline pans, I also got an "egg pan".... a 20cm Industry 5 pan that heats up quicker and was on sale.
@@lgolem09l Brilliant choice!
@@Cook-Culture I do wonder now though, after using stainless for a while, I can't think of a single use case where my cast iron or my carbon steel pan would do a better job. Is there something those are clearly better at than stainless?
@@lgolem09l no, definitely not. Either is great and stainless is more versatile. The advantage to carbon/cast is that you can get great results from a fairly cheap pan. I can't really say that about stainless. Generally, the more you spend on stainless the better the pan.
I used to be jealous of gas cooktops because most places I’ve lived have had coil electric but I grew up with gas. Now, I appreciate coil electric a lot more. None of the issues of gas in terms of fumes and no worries about setting down pots and pans and scratching a glass cooktop like induction or electric with glass. Easy to replace coils too if needed.
Good point on the easy care!
What about the radiation????
Eh, hydroelectric is also environmentally destructive. Renewables also rely on destructive mining and toxic refinement of rare earth minerals like cobalt mined by child labor in the Congo. Most news articles won’t mention that lithium mined around the world is mostly processed in China due to the environmental costs of refinement. So everything is relative but there is always a cost, no such thing as “clean” or truly completely renewable.
I'd still take Hydro over anything else
There's not only the cost of replacing the cooktop from ceramic to induction ...but also many of my cooking pans. And good induction compatible cookware is expensive! I guess I'll wait until my ceramic top stove ....DIES.
Most cookware produced in the last 10 years should be working with induction. Even dirt cheap Teflon pans from super markets are compatible here in Europe. Cast iron and carbon steel work too.
We had to replace some of our stainless steel cookware when switching to induction. But it was a good opportunity to buy new good quality cookware anyways. All I can say is that cooking is a whole new, fun experience since.
Exactly
@@Cook-Culture By the way, the stainless steel cookware we had to replace was 30+ years old. Everything else we bought the last 20 or so years works on induction. According to sales numbers by kitchen sellers, induction is quickly taking over here in Europe. In Germany, there are numbers like 80-90% of newly sold electric stoves being induction and no longer infrared / coils based. Gas never played a major role in Western Germany and also only a partial role in Eastern Germany. It mainly has to do with the energy net being mostly owned by large companies who never really installed a 'serious' gas infrastructure to compete with electric energy.
I do not like mine. It has its place though. Like small apartments or RVs.
For decades upon decades people have been using gas stoves, yet they are still walking among us. Yet, a high end induction range top, even a single burner Breville will cost you thousands of dollars. The technology is great to a certain extent, but the cost over savings over health and over being "green" is just not there. I love my Breville PoliSci, but it will never substitute my Viking gas range.
You definitely touched on one of the more important points in regards to the greenness. Over 60% of the electricity generated in the US is from fossil fuels, 40% of that being natural gas. And with the energy losses during generation being around 50%, plus electricity lost during transmission, you'd be essentially burning twice as much gas to cook on induction vs electric. So currently most would only see a benefit in regards to in-home air quality, but overall emissions would be higher for most using induction. And with recent droughts putting a strain on hydroelectric generation capacity, many utilities are having to burn more fossil fuels to make up the difference. Hopefully we can move away from fossil fuel electrical generation so it will be a more clear cut choice.
Modern Nuclear power makes a load of sense to me
One thing to note is that gas stoves are extremely inefficient in heating the cookware: a vast majority of gas under a pan is heating the air around it, not the pan. So gas is not as efficient as it seems to be. This is in contrast to gas furnaces, for example, where their efficiency is routinely 95+%. For a gas stove it is ~30% at best.
You should never say 100% green!
I've never used gas and honestly I would not feel comfortable using it. I feel like I would be too afraid that I didn't turn it off since you can't see the gas unless you have it lit.
You can definitely smell it though!! Raw unburned gas has a very distinctive smell.
Induction cooking pretty standard in Europe..
Growing in North America...slowly but surely
@@Cook-Culture What does the majority of Americans think of induction cooking?.
@@Zoza15 The majority of Americans still do not know what induction is. At the mention of induction, most people say they hate it because... and then start describing the regular glass top electric surfaces. So most people do not know a difference between induction and regular electric.
What is warping?
When steel is heated it expands, as it cools it contracts.
When you heat something rapidly and unevenly like an induction coil can do.
1 portion of the pan heats up while the other stays cool.
As this metal in the middle of the pan heats up and wants to expand outwards.
But the metal in the pan directly outside of the induction coil is still cool.
So the metal twists.
This twisting of the metal is what we call "warping"
It can happen on expensive induction cooktops and cheap induction cooktops.
It just depends on what you the user is doing.
I don't, yet, think it's as simple as that. No matter how hard I try I can not warp my pans on my Jenn-Air induction cooktop. That does not mean that I think you are wrong but there are differences between types of induction. I'm talking to some engineers now to make sense of it.
@@Cook-Culture You're correct, it isn't as simple as that. If you abuse your pans on an induction cooking zone - high heat with no contents - then yes, there is a good chance of warping, but because of the property of magnetic fields, induction cooking zones won't apply the single-point hot spot that a bent spiral resistive electric hot plate will, so damage occurs through negligence, not by accident. Induction cooking IS inherently more immediate, more powerful than gas or resistive-electric cooking, so you must take things slowly until you've mastered it. There is no excuse for not heeding advice and reading the manual. In short, to be safe, don't heat a pan at more than 30% heat for more than two minutes without content, one minute for a lightweight pan.
The life span of an induction range or cooktop is approximately 10 years. How is this good for the environment or my wallet? Once it's done, it ends up in a landfill, and I have to buy another. The price for a mid-range unit is over $5000.00. I have an electronic coil range from 1989 and never needed one service call. I'm insulted that everyone is pushing induction, and it's expensive, but no one tells you it doesn't last that long.
Hi, thanks for the comment. Can you please tell me more about the 10 year lifespan of induction cooktops? This is the first I have heard of this....
@Cook Culture you can ask people how long an induction lasted who has owned an induction range or cooktop, research the lifespan of induction ranges/cooktop online, talk to appliance sales people and appliance repair people, and call the manufacturer. You will find the induction has a lifespan of 8 to 10 years, the radiant electric range is 10 to 12 years, and a gas range is about 15 years. Appliances don't last a lifetime anymore.
@@virginia6793 so if all appliances are not forever, you suggest not using appliances at all?
Well simply put, gas is running out. We have 50-60 years tops and that’s all folks.
Is cooking with induction better?
Very simply, Yes.
Way better.
90 % green lecture
0% cooking comparisons
5% cookware ruminations.
Those of us who get storms thank God for gas.
Here comes all the gas = manly people.
Gas is gae
The way you will know when it’s really time to give up fossil fuels like natural gas, is when you can no longer afford it. Both scarcity and regulation have the effect of increasing price.
Not very affordable right now!
Imagine that. Something once universally considered safe is now considered harmful. Hmm. That’s happened many times.
I don't know is gas fired cooktops where ever considered 'safe', but we know more about the hidden dangers of gas in the home.
@@Cook-Culture just like leaded gasoline, asbestos and countless other things we once saw as safe it is possible that we don’t know yet how harmful newer things are. That’s the point. Obviously gas has was deemed safe enough to install in our homes up to now and still is. In case you can’t tell I’m making a point about experimental medication and the religious fervour that many people have to take it and to force it on others without knowing it’s long term effects, like what we’re learning about gas cooking. It makes sense that gas cooking in a residence would provide noxious gases and elements but many are willing to live with some risk. That said I’m kind of sold on the idea of induction.
Cue the religious fervour.
gas has never been considered "safe". Ever. Gas used to be the best and safest option for a long time, so it was "good enough". Certainly better than wood burning indoor stoves. With technology improving, there are safer technologies on the market now.
@@nsbioy Yes, and the equation is changing because modern homes are "tighter", having less air leaks: unless you have an air exchanger or open a window your air exchange - and therefore your air quality - is poorer. WIth gas cooking, therefore, you're breathing fumes for longer than with older, leakier homes.
@@julianopificius6910 true. You always breathe more fumes when cooking with gas indoors, even if you open windows or have an air exchanger running. Air in the kitchen and in the entire house gets stuffy with high CO2 real fast. There was a video someone actually measuring CO2 levels rise during cooking.
Real chefs use fire. Otherwise use a microwave.
This push for electric is BS !
It's definitely questionable depending on the source of the energy but it's not all BS, For instance, where I live we have an abundance of Hydro electric power which is a very efficient, clean and renewable energy source. In all ways this is a better choice.
@@Cook-Culture na it’s all BS , don’t be using natural gas or oil , China wants it ! They are buying control of these industries.
Non-electric (gas) is not very good anymore, even setting aside the environmentalists. Gas is slow and most of it heats your kitchen, not your food.
@@nsbioy gas is fine , this push for electric everything is BS CCP propaganda
“Induction has been around a long time”= decades.
Fire has been around um like billions of decades. Nothing healthier than cooking with fire/charcoal etc. I feel anyone who uses induction/microwaves etc isn’t truly cooking
Hard to compare microwaves and an induction cooktop.
@@Cook-Culture They are very different - I’m just lumping them together in the “modern methods” of cooking category vs good old fashioned fire.
Yep, nothing like wood-burning bonfire, indoors with windows closed. Even better, for the most authentic cooking experience get the charcoal grill going . Those wussies with electric stoves are just pretending to cook. High-five, bro~!
Stop hating plantlife! CO2 is their food.
I think they have enough to eat!
Not sure.
What about the radiation????