Hey everyone! It's been a while since we've posted, but we have a lot of fresh content just waiting to drop! What kinds of cook tops do you have at home? Are you on an electric stove but miss that gas flame? Wish you could char a pepper but don't have that fire anymore? Are you on induction and loving it? What could we have added and what did we miss? As always, thanks for watching!
You can't make an objective comparison when using different types of pans on to two burners as you did when cooking the rice. You did not state the BTU output of the gas burner nor the wattage of the induction which is very important to the comparison It would have been very useful to compare cooking a dish that requires a very rapid change in heat in order to properly cook which has always been an important point in comparing gas, induction and electric. These are important distinctions to make for an objective comparison.
I wish they’d used the same cooking vessels for each test. Doing so would’ve eliminated the cooking vessels’ performance as a variable in their experiment.
On the stir frying, with induction heating, the pan will get cooler faster as the pan is not being heated by radiant heat. Since the ferrous material is being excited in induction to create the heat, that heating stops the moment you pull the pan off the induction coil. What remains is the residual heat which will dissipate depending on the composition of the pan. You used what looks like a stainless steel pan on the gas stove, and then a non-stick pan for induction. Different materials, different heat dissipation rates.
I think you need to use identical pots and pans to have a fairer comparison. I find that water boils much faster on induction. However, copper heats up faster than stainless. For high heat cooking, gas works better for me and doesn’t warp my pans.
We were really surprised at how long induction took to boil water. You might be right about using identical pots. We also didn't put lids on either pot so we weren't doing ourselves any favors. In all other cases induction heated up our cookware faster than gas.
if you want to boil water for your cup of tea/coffee then buy induction. if you plan to cook, you buy gas/ceramic. induction is the worst out of 3, to me.
@@ViliamGajdos well, that isn't true for professional chefs. Induction is far better for controlling temperatures. Radiant is the worst of the 3 for cooking - least efficient for energy and the hardest to control temperature. I prefer induction by far, but then I cook a lot.
Good idea for a video, but really poor execution. Both gas and induction stoves vary, you didn't normalize the cooking vessels, and the tests chosen were strange. I'd also be interested in understanding what stoves most people have access to and how those more common versions might compare.
This is interesting and informative. I've rarely had gas in my homes, just normal electric stoves, so I think induction would be a big upgrade for me. My condo complex built in 1981 is all electric, never had gas, so I guess we're ahead of the curve :)
Induction is pretty much the best allround tech you can get. "Big Gas" in the US is trying to push gas on people, making propaganda influencer campaigns, cringe tv ads and so on.
Not every gas stove is as nice as the one you have. Also, not every induction stove is as nice as yours. There are way too many variables with this sort of test. Not just hot spots, but consistency of heat. What about clogging/cleaning of both stoves, scratching of surfaces, limitations of pans/pots, etc.
That wasn't a gas stove or an induction stove. Those were just cook-tops. A decently stocked kitchen will have good stainless or high carbon cookware - so they will have no issues with gas or induction. Cleaning induction is obviously far easier. Yes it can be scratched, but you can also put a towel on the cook-top and cook on top of the towel. Try that with gas (obviously, don't actually try it with gas)!
Here in California they are looking into legislation to ban the use of gas stove tops in new commercial kitchens, restaurants and new home construction. What do you do when the rolling blackout hits your area?
Wait for it to come back on, eat cold food, use a camping stove, go on a mini fast... By the time all homes are electric, we will all have batteries to run everything in a blackout. The new electric Ford F150 can run a house for three days, and it already exists.
@@darylclasen It's okay to use fossil fuels in an outage. It's like camping! As for the electric F150, it doesn't use gas at all, it's essentially a big backup battery, and you're right, not everyone can afford one now, but the technology will improve, and economies of scale will bring the price level down in a few years. The future is bright!
Induction loses heat fast when you break contact with the heating element. Open flames still kick the pan when stir frying over a gas stove. This guy has no idea what he's doing.
Why can't gas companies sell liquid propane cylinders? It's much more environmentally friendly than natural gas and they are more powerful than Methane.
I grew up with an electric stove and never liked it. Gas is easier to cook with. My vent hood is vented to the outside. No plans on converting to electric or induction.
Two things. When you caramelized the sugar I noticed the sugar in the gas pan was not level. The area that you stated was cooking uneventfully was where the sugar was much thinner than the other parts. Secondly doing the fried rice. You used 2 completely different type pants. It appears to be a nonstick pan on the induction cooktop and anyone that has good cooking knowledge knows that things do not cook as crisp and good and brown in a "nonstick" type pan, as they do in a bare metal pan like the one you used on gas. It's like cooking a steak and a nonstick pan compared to cooking it in a cast iron skillet there is absolutely no comparison.
The rice comparison was not accurate in the least! One pan was stainless, the other was coated!!! Coated pans never brown correctly. What a silly test.
You cannot lift & shake the pan on induction when comparing cook times. You broke the connection between pan & magnet which immediately stops any heat transfer. Very poor comparison
im guessing the weakness of induction stove is that as soon as you move it away from the induction coil it stops heating the pot/pan. a radiant glass stove might be the way to go if you do a lot of stir frying.
Like we see with caramelizing sugar, that immediate drop in heat was actually beneficial on the induction burner when Ben tried to get the sugar as close to burning as possible. In other techniques, that sudden drop in heat could be a downfall though.
This is probably well intentioned but the host needs to get a bit more experience.... If my Asian mother saw me waste the amount of rice this gentleman did our of the pan she would disown me.... You didn't even use the same pans... Why would use put wet rice in a hot oiled pan .. what a mess... Again I'm sure there was good intentions but execution needs work!
Why is your induction stove so slow getting to a boil in the test? I wonder if the experience would be very different over here in Europe, where we have 240 volts, or even 480 volts (when using three phases) like most stoves here use. It's crazy how quick my induction stove brings water to a boil!
They must have used a weak induction stove. Mine can boil half a liter (about two cups) of cold water in a cold pan in exactly 60 seconds. It's 3700 Watts. Domestic electric service in the US is 240 Volts. It's split-phase so you can access 120V, but the service is 240V and larger appliances (including stoves) will use the full 240V. A lot of apartment buildings will use three-phase service, but single-family homes are almost always 240V split-phase. Commercial service is usually three-phase (there are several voltage standards for three-phase service).
Real tests by qualified labs confirmed that even with all 4 hobs in operation with small pans so there was maximum leakage, they still were far below the threshold of the safe limit. Do an air quality/emissions test with both stoves. Even if science has already proven it, you need to decide for yourself which is the greater risk to your own health, and the health of your family.
@@fraudsarentfriends4717they are NOT adhered to the cooktop. You can shake, lift or tilt the pan just fine. I have been using induction for three years now.
You can't make an objective comparison when using different types of pans on to two burners as you did when cooking the rice. You did not state the BTU output of the gas burner nor the wattage of the induction which is very important to the comparison It would have been very useful to compare cooking a dish that requires a very rapid change in heat in order to properly cook which has always been an important point in comparing gas, induction and electric. These are important distinctions to make for an objective comparison.
😂the rice is everywhere inbinduction stove top. gas always wins in my books. Induction is good. its sad that most cities are fazing out gas stoves for electric stoves. If the power goes out you cant cook on electricity. Gas you can!
Sierra Club has a list of over 50 other cities throughout CA with similar restrictions. L.A. is pretty late to the trend. We feel you though. We didn't test cooking with a wok which might have been a major induction red light.
I have stir-fried many times - no matter what cooktop I use I have never had it blow chunks. You probably just need a lot more practice to cook properly.
@@cheesejadeitekiwifox understood,I just highly doubt the landlords will spring for more expensive induction cooktops when furnishing new apartments. Perhaps in higher-end/luxury complexes.
Well they are better for the environment, as long as your home isn't powered by only coal or something like that. It's also cheaper as it doesn't waste energy. Induction transfers the electricity directly to the pan, instead of just heating up the entire room via a flame. You also don't have to hook up the house to gas infrastructure. In my country basically no one cooks with gas. Only people in cabins without built in electricity, but people are starting to use solar power more instead.
This is not very clear why induction kind of win boiling the water... the size of the pot and burner matters... e.g. smaller pot benefit the induction since they only transfer heat to the area on contact, in the other hand large pan is beneficial for gas burner because you want to cover as much flame as possible to avoid escape the heat. so I think, this need to be clarify and do not mislead the audience.
Intesesting that in sugar-test used too big ring for the pan on gas, and on rice-test there was a teflon orwhatever nonstick pan on induction. But yes, there is plenty variable, very bad inductions and bad gas-stovetopps, powerless gas, whining inductions. But was not said that if induction, alla cookware goes to new, as alla is not suitavble, and, gas does not care of the mateial, or is the bottom straight or not.
Another criticism of the video, these induction stoves are right now much more expensive than comparable gas ones, so many induction buyers purchase units with smaller 6" vs. a good 9" magnetic coils. If you purchase the smaller more affordable unit burners you need smaller in diameter pans and pots so as to avoid big temperature differences with hot spots between the center and perimeter of the cookware. That means longer cooking times for larger meals than with larger pans and pots on a gas stove. Induction is a good idea, yet how much electrical current are people drawing by using them? Will we have all the power plants, solar panels, storage, etc. to accommodate these cookers, electric cars, and heat pump technology in the near future? Gas is much less expensive compared to electricity for the average consumer, now overburdened by inflation. Global warming is for real, but what is being done to get all of the technology in place so the general public can afford it?
What? I see some very affordable induction ovens available in Canada. I am sure the US cannot be that far behind... The majority of homes in North America already use electric cook-tops (radiant/resistant heat elements). Only about 38 percent of US homes use gas. So by switching to induction instead of radiant, we would be SAVING energy. Induction is up to 10% more efficient than radiant (resistant) heat elements.
Hey everyone! It's been a while since we've posted, but we have a lot of fresh content just waiting to drop!
What kinds of cook tops do you have at home? Are you on an electric stove but miss that gas flame? Wish you could char a pepper but don't have that fire anymore? Are you on induction and loving it? What could we have added and what did we miss?
As always, thanks for watching!
You can't make an objective comparison when using different types of pans on to two burners as you did when cooking the rice. You did not state the BTU output of the gas burner nor the wattage of the induction which is very important to the comparison It would have been very useful to compare cooking a dish that requires a very rapid change in heat in order to properly cook which has always been an important point in comparing gas, induction and electric. These are important distinctions to make for an objective comparison.
I wish they’d used the same cooking vessels for each test. Doing so would’ve eliminated the cooking vessels’ performance as a variable in their experiment.
copper (and aluminum and glass/ceramic) can't be used on induction so it is a clear and serious consideration.
On the stir frying, with induction heating, the pan will get cooler faster as the pan is not being heated by radiant heat. Since the ferrous material is being excited in induction to create the heat, that heating stops the moment you pull the pan off the induction coil. What remains is the residual heat which will dissipate depending on the composition of the pan. You used what looks like a stainless steel pan on the gas stove, and then a non-stick pan for induction. Different materials, different heat dissipation rates.
I think you need to use identical pots and pans to have a fairer comparison. I find that water boils much faster on induction. However, copper heats up faster than stainless. For high heat cooking, gas works better for me and doesn’t warp my pans.
We were really surprised at how long induction took to boil water. You might be right about using identical pots. We also didn't put lids on either pot so we weren't doing ourselves any favors. In all other cases induction heated up our cookware faster than gas.
if you want to boil water for your cup of tea/coffee then buy induction. if you plan to cook, you buy gas/ceramic. induction is the worst out of 3, to me.
@@ViliamGajdos well, that isn't true for professional chefs. Induction is far better for controlling temperatures. Radiant is the worst of the 3 for cooking - least efficient for energy and the hardest to control temperature. I prefer induction by far, but then I cook a lot.
@@ronlaverdiere Induction is garbage gas is where it's at, you can keep that new junk.
@@granddaddyofthemall6320only for those that can’t afford to improve, wether financially or intellectually.
You didn't use the same pan for the tests - that is a major variable that was not considered
You need specialty pans for induction
@@jacksalem6472 Even Ikea sells cheap pans that work with most types of cooktops, also induction.
Good idea for a video, but really poor execution. Both gas and induction stoves vary, you didn't normalize the cooking vessels, and the tests chosen were strange. I'd also be interested in understanding what stoves most people have access to and how those more common versions might compare.
This is interesting and informative. I've rarely had gas in my homes, just normal electric stoves, so I think induction would be a big upgrade for me. My condo complex built in 1981 is all electric, never had gas, so I guess we're ahead of the curve :)
Induction is pretty much the best allround tech you can get. "Big Gas" in the US is trying to push gas on people, making propaganda influencer campaigns, cringe tv ads and so on.
He should have lowered the level of that digital tap on that induction cooker if he want to stir fry that rice.
Not every gas stove is as nice as the one you have. Also, not every induction stove is as nice as yours. There are way too many variables with this sort of test. Not just hot spots, but consistency of heat. What about clogging/cleaning of both stoves, scratching of surfaces, limitations of pans/pots, etc.
Didn't even use the same kind of pan for the fried rice. This comparison is irrelevant to the average home kitchen cook
Yep. My gas stove would’ve had that water at a rolling boil in 5 minutes.
@@saltnpeppanatural1931 My induction does it in 3 minutes.
That wasn't a gas stove or an induction stove. Those were just cook-tops. A decently stocked kitchen will have good stainless or high carbon cookware - so they will have no issues with gas or induction. Cleaning induction is obviously far easier. Yes it can be scratched, but you can also put a towel on the cook-top and cook on top of the towel. Try that with gas (obviously, don't actually try it with gas)!
@@ronlaverdiere😂
The best comparison so far. Meaningful and practical testing. Thank you.
Also, to cook with the gas faster, just use thinner cookware.
Here in California they are looking into legislation to ban the use of gas stove tops in new commercial kitchens, restaurants and new home construction. What do you do when the rolling blackout hits your area?
Wait for it to come back on, eat cold food, use a camping stove, go on a mini fast... By the time all homes are electric, we will all have batteries to run everything in a blackout. The new electric Ford F150 can run a house for three days, and it already exists.
@@darylclasen It's okay to use fossil fuels in an outage. It's like camping! As for the electric F150, it doesn't use gas at all, it's essentially a big backup battery, and you're right, not everyone can afford one now, but the technology will improve, and economies of scale will bring the price level down in a few years. The future is bright!
@@darylclasen I like how you casually switch to Minnesota from California, but let's keep in mind this is a food channel, so be well.
@@pepperpepperpepper In a few years? Is that when we'll all have fusion powerplants?
@@robertherman1146 No. Fusion underpants. In 2025 to be exact.
Induction loses heat fast when you break contact with the heating element. Open flames still kick the pan when stir frying over a gas stove.
This guy has no idea what he's doing.
Nor do you. Use a proper wok and use proper stir fry methods.
This is the worst review ever lol. How much btu is the gas, how many watts is the induction so many missing questions.
I love how out of touch this video is with testing high end models that most people don’t have.
This is cheating when you dont use the same gear.
Why can't gas companies sell liquid propane cylinders? It's much more environmentally friendly than natural gas and they are more powerful than Methane.
What pan were you using to stir fry the rice on the gas cooktop? I like that pan!
Very deceptive thumbnail - Should have used an induction hob for that, not a radiant burner!
I wonder if the price level of the pots and pans used on the gas and induction were similar?
I grew up with an electric stove and never liked it. Gas is easier to cook with. My vent hood is vented to the outside. No plans on converting to electric or induction.
Any suggestions for good brand for the induction?
Was this the first time the guy cooked food? What a mess
Two things.
When you caramelized the sugar I noticed the sugar in the gas pan was not level. The area that you stated was cooking uneventfully was where the sugar was much thinner than the other parts.
Secondly doing the fried rice.
You used 2 completely different type pants.
It appears to be a nonstick pan on the induction cooktop and anyone that has good cooking knowledge knows that things do not cook as crisp and good and brown in a "nonstick" type pan, as they do in a bare metal pan like the one you used on gas.
It's like cooking a steak and a nonstick pan compared to cooking it in a cast iron skillet there is absolutely no comparison.
A fair comparison is finding someone who knows how to cook.
The rice comparison was not accurate in the least! One pan was stainless, the other was coated!!! Coated pans never brown correctly. What a silly test.
You cannot lift & shake the pan on induction when comparing cook times. You broke the connection between pan & magnet which immediately stops any heat transfer. Very poor comparison
Ben is daddy. 🥺
im guessing the weakness of induction stove is that as soon as you move it away from the induction coil it stops heating the pot/pan. a radiant glass stove might be the way to go if you do a lot of stir frying.
Like we see with caramelizing sugar, that immediate drop in heat was actually beneficial on the induction burner when Ben tried to get the sugar as close to burning as possible. In other techniques, that sudden drop in heat could be a downfall though.
If you understand the proper stir-fry method, than you would know that there is no issue with induction.
This is probably well intentioned but the host needs to get a bit more experience.... If my Asian mother saw me waste the amount of rice this gentleman did our of the pan she would disown me.... You didn't even use the same pans... Why would use put wet rice in a hot oiled pan .. what a mess... Again I'm sure there was good intentions but execution needs work!
Why is your induction stove so slow getting to a boil in the test?
I wonder if the experience would be very different over here in Europe, where we have 240 volts, or even 480 volts (when using three phases) like most stoves here use.
It's crazy how quick my induction stove brings water to a boil!
They must have used a weak induction stove. Mine can boil half a liter (about two cups) of cold water in a cold pan in exactly 60 seconds. It's 3700 Watts. Domestic electric service in the US is 240 Volts. It's split-phase so you can access 120V, but the service is 240V and larger appliances (including stoves) will use the full 240V. A lot of apartment buildings will use three-phase service, but single-family homes are almost always 240V split-phase. Commercial service is usually three-phase (there are several voltage standards for three-phase service).
Do an EMF test with both stoves.
Real tests by qualified labs confirmed that even with all 4 hobs in operation with small pans so there was maximum leakage, they still were far below the threshold of the safe limit.
Do an air quality/emissions test with both stoves.
Even if science has already proven it, you need to decide for yourself which is the greater risk to your own health, and the health of your family.
Every video about induction on RUclips, gas is just better. Dude needed to stir the sugar.
who cooks fried rice to a char? the induction test for the fried rice is not accurate. the pan was lifted which caused the heat to drop
You can't shake the pan on an induction stove. You have to turn it off first. The pan is magnetically adhered to the cooktop. Edit,Edit,Edit
What? That's not true at all!
@@ronlaverdiere It is true, induction cooktops shutoff when you pull the pan off. if there is no magnetic adhesion it detects no pan and turns off.
@@fraudsarentfriends4717they are NOT adhered to the cooktop. You can shake, lift or tilt the pan just fine. I have been using induction for three years now.
@@ronlaverdiere You can do those things. you just have to restart the cooktop every time.
@@fraudsarentfriends4717no you don’t! Stop spreading misinformation!
After leaving the gas stove on twice all day, I switched.
That’s not the stoves fault you are careless
You can't make an objective comparison when using different types of pans on to two burners as you did when cooking the rice. You did not state the BTU output of the gas burner nor the wattage of the induction which is very important to the comparison It would have been very useful to compare cooking a dish that requires a very rapid change in heat in order to properly cook which has always been an important point in comparing gas, induction and electric. These are important distinctions to make for an objective comparison.
😂the rice is everywhere inbinduction stove top. gas always wins in my books. Induction is good. its sad that most cities are fazing out gas stoves for electric stoves. If the power goes out you cant cook on electricity. Gas you can!
my cooking is 80% stir-fry and induction blows chunks. My parents live in southern CA. I'm never gonna buy a house in LA, no thanks
Sierra Club has a list of over 50 other cities throughout CA with similar restrictions. L.A. is pretty late to the trend. We feel you though. We didn't test cooking with a wok which might have been a major induction red light.
I have stir-fried many times - no matter what cooktop I use I have never had it blow chunks. You probably just need a lot more practice to cook properly.
Love gas stoves I Will never change the food stays must better on gas plus I like to see the flame Will im cooking
Never change the food? Stays must? You cooked Will?
I highly doubt these greedy slum lords are going to install induction cooktops in new apartments. Expect crappy hot plate stoves in most apartments.
@@cheesejadeitekiwifox understood,I just highly doubt the landlords will spring for more expensive induction cooktops when furnishing new apartments. Perhaps in higher-end/luxury complexes.
@@Oneironaut11 Millions of people cook on perfectly fine electric ranges. Induction is a luxury upgrade. Not everyone drives a Bentley either.
Knew it was horseshit right away when he said electric stoves are better for the environment 🤣🤣🤣
Well they are better for the environment, as long as your home isn't powered by only coal or something like that. It's also cheaper as it doesn't waste energy. Induction transfers the electricity directly to the pan, instead of just heating up the entire room via a flame. You also don't have to hook up the house to gas infrastructure. In my country basically no one cooks with gas. Only people in cabins without built in electricity, but people are starting to use solar power more instead.
This is not very clear why induction kind of win boiling the water... the size of the pot and burner matters... e.g. smaller pot benefit the induction since they only transfer heat to the area on contact, in the other hand large pan is beneficial for gas burner because you want to cover as much flame as possible to avoid escape the heat. so I think, this need to be clarify and do not mislead the audience.
I just bought a wok induction hob that goes to 575°F, which just has to be enough heat to toast rice.
decision, buy a big house with big kitchen, and get both.
Intesesting that in sugar-test used too big ring for the pan on gas, and on rice-test there was a teflon orwhatever nonstick pan on induction. But yes, there is plenty variable, very bad inductions and bad gas-stovetopps, powerless gas, whining inductions. But was not said that if induction, alla cookware goes to new, as alla is not suitavble, and, gas does not care of the mateial, or is the bottom straight or not.
Stir fry test a different skillet was used..
Another criticism of the video, these induction stoves are right now much more expensive than comparable gas ones, so many induction buyers purchase units with smaller 6" vs. a good 9" magnetic coils. If you purchase the smaller more affordable unit burners you need smaller in diameter pans and pots so as to avoid big temperature differences with hot spots between the center and perimeter of the cookware. That means longer cooking times for larger meals than with larger pans and pots on a gas stove. Induction is a good idea, yet how much electrical current are people drawing by using them? Will we have all the power plants, solar panels, storage, etc. to accommodate these cookers, electric cars, and heat pump technology in the near future? Gas is much less expensive compared to electricity for the average consumer, now overburdened by inflation. Global warming is for real, but what is being done to get all of the technology in place so the general public can afford it?
What? I see some very affordable induction ovens available in Canada. I am sure the US cannot be that far behind...
The majority of homes in North America already use electric cook-tops (radiant/resistant heat elements). Only about 38 percent of US homes use gas. So by switching to induction instead of radiant, we would be SAVING energy. Induction is up to 10% more efficient than radiant (resistant) heat elements.