You would eventually adapt to the settings of the induction, maybe more by listening to sizzle since you don't have the flame to gage. The water coming to a boil faster on gas - you were using a VERY high end cooktop that probably has a larger than normal burner. I'd guess if you were cooking on a more standard gas cook top, the induction would be MUCH faster. Also - if you were cooking on a standard glass top electric range, the induction would be MUCH faster.
I'm a big fan of your videos, but I was really disappointed with this comparison test of induction and gas stoves, it felt rushed. I think you did a disservice to induction cooking by not doing your research and by making some inaccurate claims. For example, you said that the induction stove "ran away" with you, but I think that's because you didn't put the steaks on at the same time. Induction stoves heat up very quickly, so it's important to put your food on at the same time if you want it to cook evenly. I'm worried that your video may have misled some viewers about induction cooking. It's a great technology that's becoming increasingly popular, but it's important to understand how to use it properly. I hope you'll take some time to learn more about induction cooking before making any more videos on this topic.
How many watts is the induction burner on the Traeger? Not all induction burners are created equal. Induction is nice outside because wind doesn’t mess with it. It also wins hands down when it’s time to clean it. Did you test the temps with an IR gun to see how hot they were getting? I suppose functionally it doesn’t matter, you learn the best way to cook with what you’ve got. Once you start using induction more, you realize you actually have better temp controls, you can go a lot lower and hold, so tempering chocolate, dipping, anything you would have used a double boiler for to keep from burning you can do once you learn your temps on your induction.
So your test was to use a top tier gas cooktop vs an accessory induction on the side of a Traeger? Come on man everyone knows that induction boils water faster on a real cooktop. Plus the ease of cleanup and if you want a smooth top you can also put stuff on to extend your counter space induction is awesome. Gas is also amazing I just feel like when you say I am a traditionalist I know right from the start you aren’t going to do a fair review. Same thing as when someone who is all about ICE care tries to compare an EV.
What about the portable power source battery nowadays, I think it will look handy with the portable induction cookers that has been highly available now.
Looking forward to your wood stove videos for this season. Bought a GM 60 from you guys this year and I can't wait to use it. Spend my RUclips time watching wood stove videos now 😂
I love gas cooktops, but unfortunately am not allowed gas in my condominium, so had to have induction. I don’t have a kettle either but boil water for tea etc and it’s super quick coming to the boil. For the rest of cooking- I hate my induction hob-Smeg 90cm -it’s overly sensitive and argues with me and sometimes goes to automatic without my knowledge. I cook a lot am good, but my choice would always be for a gas hob. Might actually think about reading the instruction book one day😂
SMEG is a horrible brand. Their good reputation was built a long time ago, since then they sold out and produce a very different quality today. I advise anyone to stay away.
You really have to get used to using an induction cooktop - and you need a place to be able to take the pan off "the heat" the cooktop and let it cook, especially when you're using cast iron.
Thanks 👍 I searched for a “vs” video because gas is too tedious to clean. wet, wait, sponge, scour or easy-off. CLEANING is main issue with gas. It’s a bit like bbq’ing… I do wonder if the flames lend a smokier taste to foods, (like the wok hei effect), by flaring up of the micro splatters that land on the flames.
How are you comparing a professional gas stove versus a flimsy induction burner hanging off the side of a grill? A real review will start with the specs of each unit which you have not done.
The comparison video doesn't work for me. it's pretty easy to sear the seasoning, and both "steaks" looked more pan fried than seared. I bet the meat wasn't seared and both steaks were overcooked for my standards - I like a mean searing on the outside and blue inside. To achieve that, I usually place the frozen steak, coated with a little olive oil, in a smoking hot (literally) steak pan, flip every minute between 4 and 8 times depending on thickness, ready.
Induction is the better cooktop for sheer power output, cleanability, air-quality, simmering, and speed. Gas is more reliable, more durable, and easier to fix. While I do believe Induction is the superior cooktop for cooking and cleaning, if you are rough on your appliances and don't care about air quality, I could see why you would want to use gas.
Sorry you live an area where you’re constantly loosing power. You might want to get battery back up. We’ve lost electric 1x in the last 15 years during a storm….for about 20 min. In the middle of the night.
I think you should of used the induction stove a lot more before to become used to the heat settings because the you burnt the induction steak from the get go. Bad test. I wish you guys were more friendly when I came to you for advice and help over a Napoleon Fireplace. I was a Marshall Fire victim and bought a Napoleon fireplace to put back into my house. The local dealer went out of business before it could be installed and I came to you to see if you would take over and was turned down since I didn't buy from you. I can only say I will not be buying from you when in my time of huge lose, you told me you would not help. I did fine another dealer in Denver who did help! Oh I looking for a pizza oven.
Sorry that happened! I'm not famaliar with the situation, but if you would like to talk to a manager about it please give us a call. Thanks for watching!
@@linuxman7777 It makes no sense to say that "induction is way faster than gas". It depends on may factors, including the power of the induction and gas hobs in question.
@@Scott-rf5ux It depends that is true, but with induction because the heat comes from within the pan, rather than having to pass through a medium like the air on gas, or glass on a resistive cooktop, the pan heats quicker. It is like how microwave ovens start heating food instantly, while a regular oven takes time and needs preheating.
You would eventually adapt to the settings of the induction, maybe more by listening to sizzle since you don't have the flame to gage. The water coming to a boil faster on gas - you were using a VERY high end cooktop that probably has a larger than normal burner. I'd guess if you were cooking on a more standard gas cook top, the induction would be MUCH faster. Also - if you were cooking on a standard glass top electric range, the induction would be MUCH faster.
Yeah that might be true the Ilve burner is pretty strong
I'm a big fan of your videos, but I was really disappointed with this comparison test of induction and gas stoves, it felt rushed. I think you did a disservice to induction cooking by not doing your research and by making some inaccurate claims.
For example, you said that the induction stove "ran away" with you, but I think that's because you didn't put the steaks on at the same time. Induction stoves heat up very quickly, so it's important to put your food on at the same time if you want it to cook evenly.
I'm worried that your video may have misled some viewers about induction cooking. It's a great technology that's becoming increasingly popular, but it's important to understand how to use it properly. I hope you'll take some time to learn more about induction cooking before making any more videos on this topic.
How many watts is the induction burner on the Traeger? Not all induction burners are created equal. Induction is nice outside because wind doesn’t mess with it. It also wins hands down when it’s time to clean it. Did you test the temps with an IR gun to see how hot they were getting? I suppose functionally it doesn’t matter, you learn the best way to cook with what you’ve got. Once you start using induction more, you realize you actually have better temp controls, you can go a lot lower and hold, so tempering chocolate, dipping, anything you would have used a double boiler for to keep from burning you can do once you learn your temps on your induction.
We did not use a heat gun to test just observed.
I’ve been cooking with induction about a month and we did perfect New York strips the other day. Takes some practice.
Nice, sounds good!
So your test was to use a top tier gas cooktop vs an accessory induction on the side of a Traeger? Come on man everyone knows that induction boils water faster on a real cooktop. Plus the ease of cleanup and if you want a smooth top you can also put stuff on to extend your counter space induction is awesome. Gas is also amazing I just feel like when you say I am a traditionalist I know right from the start you aren’t going to do a fair review. Same thing as when someone who is all about ICE care tries to compare an EV.
Thanks for watching! The traeger was still great!
Indoor cooking I am team induction. My Meile cooktop is much more responsive than the Viking gas stove I had. But outside I am pro gas .
Nice!
What about the portable power source battery nowadays, I think it will look handy with the portable induction cookers that has been highly available now.
Looking forward to your wood stove videos for this season. Bought a GM 60 from you guys this year and I can't wait to use it. Spend my RUclips time watching wood stove videos now 😂
We will be shooting some soon!
I love gas cooktops, but unfortunately am not allowed gas in my condominium, so had to have induction.
I don’t have a kettle either but boil water for tea etc and it’s super quick coming to the boil.
For the rest of cooking- I hate my induction hob-Smeg 90cm -it’s overly sensitive and argues with me and sometimes goes to automatic without my knowledge.
I cook a lot am good, but my choice would always be for a gas hob.
Might actually think about reading the instruction book one day😂
You'll get it 😁
Just read the instruction book.
SMEG is a horrible brand. Their good reputation was built a long time ago, since then they sold out and produce a very different quality today. I advise anyone to stay away.
Can you do a test on which is better with a wok? Wink wink. Love the video guys
Thats a good idea! thanks!
I'd sear with oil and baste with butter. Induction burner burnt the butter.
Was thinking the same seeing as butter has a lower burn temp the oil.
Induction didn’t burn the butter, the cook did.
You really have to get used to using an induction cooktop - and you need a place to be able to take the pan off "the heat" the cooktop and let it cook, especially when you're using cast iron.
It’s like analog vs digital. I would love a gas stove vs induction just for the visual feedback you get. Also second the testing with a wok.
Dang the wok is such a good idea
Thanks 👍
I searched for a “vs” video because gas is too tedious to clean. wet, wait, sponge, scour or easy-off.
CLEANING is main issue with gas. It’s a bit like bbq’ing…
I do wonder if the flames lend a smokier taste to foods, (like the wok hei effect), by flaring up of the micro splatters that land on the flames.
Thanks for watching!
How are you comparing a professional gas stove versus a flimsy induction burner hanging off the side of a grill? A real review will start with the specs of each unit which you have not done.
The comparison video doesn't work for me. it's pretty easy to sear the seasoning, and both "steaks" looked more pan fried than seared. I bet the meat wasn't seared and both steaks were overcooked for my standards - I like a mean searing on the outside and blue inside. To achieve that, I usually place the frozen steak, coated with a little olive oil, in a smoking hot (literally) steak pan, flip every minute between 4 and 8 times depending on thickness, ready.
Nice! Thanks for watching.
Induction is the better cooktop for sheer power output, cleanability, air-quality, simmering, and speed.
Gas is more reliable, more durable, and easier to fix.
While I do believe Induction is the superior cooktop for cooking and cleaning, if you are rough on your appliances and don't care about air quality, I could see why you would want to use gas.
good points!
I'm team gas all the way, but with induction you also have to take the size of the magnet plate into account
Ohh nice!
Gas all the way👍 if the power ever goes out i can still use my stove 😉
Very true
Sorry you live an area where you’re constantly loosing power. You might want to get battery back up. We’ve lost electric 1x in the last 15 years during a storm….for about 20 min. In the middle of the night.
Nothing like gas. Just like cranking a lawnmower in your house
haha yeah it took a minute to start up
Let’s just cover the sear with mushrooms with no close up
Thanks for watching
I think you should of used the induction stove a lot more before to become used to the heat settings because the you burnt the induction steak from the get go. Bad test. I wish you guys were more friendly when I came to you for advice and help over a Napoleon Fireplace. I was a Marshall Fire victim and bought a Napoleon fireplace to put back into my house. The local dealer went out of business before it could be installed and I came to you to see if you would take over and was turned down since I didn't buy from you. I can only say I will not be buying from you when in my time of huge lose, you told me you would not help. I did fine another dealer in Denver who did help! Oh I looking for a pizza oven.
Sorry that happened! I'm not famaliar with the situation, but if you would like to talk to a manager about it please give us a call. Thanks for watching!
Sounds like a skill issue when the induction one is almost burnt.
Haha maybe so
Lets play a game! How many mistakes did this guy make while making this video!
Cast iron heats quickly? Really? I guess i shouldn't be aurprised guven how many times you said "convection" instead of induction.
whoops
With induction it does, induction is way faster than gas, I can get my Dutch oven ripping in 1 min or less on my induction stove.
@@linuxman7777 It makes no sense to say that "induction is way faster than gas". It depends on may factors, including the power of the induction and gas hobs in question.
@@Scott-rf5ux It depends that is true, but with induction because the heat comes from within the pan, rather than having to pass through a medium like the air on gas, or glass on a resistive cooktop, the pan heats quicker.
It is like how microwave ovens start heating food instantly, while a regular oven takes time and needs preheating.
@@linuxman7777 It is inaccurate to say that a pan always heats quicker (sic) on induction.