A different color or like just a marking of some kind to indicate where the zones are. A different color is not really that much better than putting a actual commodity induction cooktop into granite from aesthetics, but putting like just little rings to indicate the zones would be at least decent with regards to usability and aesthetics.
@@elizabethrayet7396Some modern induction stoves actually don't really have zones anymore. They do still consist of multiple coils and that stuff but they are arranged and controlled in a way that it doesn't matter anymore, where exactly you put the pan.
@@CircusFoxxoWell yes, but metal objects we may be holding, like knives, spatulas, forks, or phones, DO. Sure, we can put our hands on the tabletop- hell, LAY on the tabletop while it's on max settings and be PERFECTLY FINE, but as soon as we put anything even REMOTELY conductive near it, we can say goodbye to whatever else was touching it that isn't resistant to high temperatures.
@@lucakrokrowinkel9576 well thats too bad tho bc this shit can turn on with just a drop on water on a button so then imagine your phone on top of it getting cooked 😀
@@peterbillings3276 Hank's explanation was missing the half where the name comes from. The magnet creates a changing, or wobbling, magnetic field, which in turn induces a wobbling electric current in the pan. Essentially, the current is making the electrons in the pan wobble, which then heats it up.
@@ouravantgardeyeah, you only need to worry about anything that's magnetic or sensitive to magnetic interference on the surface such as your phone or keys or credit cards or laptops. Nevermind the game of "is that pan hot or just left out"
@@ouravantgardethe granite will still get hot from the pans and pots you heat up on it. After removing them you have an invisible super hot surface that can certainly melt stuff.
@@derKischdathis! That stone is going to hold heat for a LONG time. Plus all the scuffs and abrasions from sliding pots and pans off of it? No thanks.
Induction hobs usually only turn on when there is a large magnetic object on top of them (like a steel pot). The magnetic parts in a phone are probably too small for the hob to detect and turn on. What I don't understand is how you know where to put the pan when there aren't any markers.
Imagine going home with someone from the bar, totally mashed and they’re like “oh my god I want a grilled cheese” and they just set the pan on the countertop and then magically, grilled cheese
This made me remember the demonstration I HAD to make to my parents and wife. I put a 1cm cork sheet under the pot and boiled water on the induction plate to demonstrate where the heat is coming from.
I remember in cooking class in high school we got this important chef guy in as a special guest one day. The only thing I remember about his visit was him showing off his induction set (his was portable) and explaining how it worked and how we could touch the surface and it wasn’t hot, but he could boil water off it, and so on.
Per the original video series Hank is referencing, they have rubber insulators that they use to distance the pan from the counter and give it more of a stove-like appearance. Maybe that helps, maybe it doesn't, but I think this would be so cool personally so long as there were a few circles on the counter that indicated where the things are specifically.
My induction top has a glass plate, it's shows where to put the pans and stuff. The countertop can get hot due to the pan tranfering heat to it so having no clear warning seems a little dangerous
Ok but like can they at least mark the burner spots? The pan will get hot and then that will make the counter top hot..... unless there's something I'm missing.
I assume it has some lights or something built in that you can turn on to show the induction area and stuf. Otherwise how would you know where to put the pan?
I've got a glass induction cooktop, and while the cooking surface does heat up, it's not nearly as hot as a typical burner. You wouldn't want to like, lick it, but it's still not that hot
I’ve got an induction stove top. It’s amazing. A pot of water gets to a boil in like 1 to 2 minutes tops. It’s so fast. You need to have the right pots and pans though. Steel or iron. Easy way to know it it will work, is to test it with a magnet. It the magnet sticks to the bottom of the pot/pan, it will work. If it doesn’t, it won’t. Another plus, is the f it is turned on on accident, no one who get burned, as it doesn’t make heat directly. Be aware though that the pot/pan will get hot, and therefore the bottom that is sitting on the stovetop will make the stove hot, so don’t stick you hand down on it right after removing something, because then it is hot, but it will cool down pretty quickly.
@@OlafavonGoeding I was thinking that too. but just realized that also means that when a pot boils over and spills out, it's pouring off the countertop and right onto your feet
As an architect I designed a culinary school that had commercial induction cooktops. The high power equipment was exposed but we needed to be careful that other pans were not stored in the cabinets under the induction cooktops. The reason was because any pans below would heat up as well as the one above used for cooking! That of course was potentially quite hazardous. We did have storage shelves below but we didn't put doors on those cabinets to help avoid unsuitable things from being stored below by.
Would make more sense putting something like an oven below it or absolutely no shelves, just to make sure the user never puts ferromagnetic material down there
@@CuriouslyWatching Perhaps but you'd also need to be careful with the oven too as typically they are made from ferromagnetic materials. The issue I noted may only be related to the high-powered commercial units we used. The undersides of residential induction cooktops are metal shielded and the manufacturers have stated clearances needed to combustible materials. Following their guidelines, their equipment is likely quite safe. It should be noted that some people are very concerned about the EMF radiation induction burners expose to users. Although most people think they are safe some people blame them for being a cause of cancer.
Because of this video, my wife and I bought an induction stove when we bought our house. 10/10 best choice. I can't even begin to explain all the benefits. Super worth it.
Induction stoves have uneven cooking temps. The ring gets intensely hot while the inside and outside of the ring get undercooked.Get yourself a ceramic/infrared cooker instead. Either way though, you gotta make sure you have electricity. I have a small butane stove in case of a power outtage.
@@DibIrken Maybe you haven't used an induction cooktop for a while, or maybe you don't understand how induction cooktops work, but my cooktop (Samsung) heats more evenly and reliably than any gas or electric cook top I've ever used. Not quite sure why you are bringing up needing electricity, that's pretty obvious and applies to any non-gas stove not just induction.
@@DibIrkendidn't he literally say in the video that it's more evenly? 🤔 If you buy a decent one, there would be no reason to have a single ring with a (big) center too..
The lack of heat after turning down the stove is an issue for me, especially if the pan you're using doesn't have a lot of thermal mass. induction heats up and cools down a lot faster because of a lack of a large thermal mass (like the stovetop) that somewhat equalizes the output power.
We went induction this year and it’s so frickin cool. And while it’s not granite shaped or colored we do use it like a regular counter when it’s not in use. :)
It's actually placed under the granite or marble and can often lead to a cracked counter due to the heat expansion/ temperature difference if you're not careful, similar to placing hot glass on a cold surface. You're better off with a conventional induction stove made with the materials intended for it. It's expensive to replace and simply not worth the risk over value.
@@EikottXD you seriously misunderstand the cost of materials, material waste, and the ideas of conservation and sustainability. That's sad and gross. I pray for you.
We bought one of these to keep our autistic son safe. When we take food off the stove if he reaches up it is either not hot or has already cooled down enough to not burn him. These things are amazing
Hi Hank. I would just like to say, as someone with an induction countertop, it's not that expensive. I asked about it and they said they could do it for the cost of the countertop and the cooktop. If you can afford a granite countertop, you can afford this. Which, ik is still out of many people's reach but nowhere near the expense a lot of people think.
@@susibakha Soda cans used to have a tab with a ring on it that you had to pull off to drink it. There was a dedicated slot on the machine to put them, but some people just chucked them on the ground.
The surface of an induction cooktop still gets hot from the pan heating up, so no matter what when you're done cooking that spot of the counter will be hot. Seems like a bad idea
It won't be burning hot. It would be warm but you can still put your hand on it (see other video with glass induction cooktops for reference). The surface isn't warm from the induction. It's warm from the pot heating because of the induction. That's why induction is also a safer option for people living with kids, pets, seniors or clumsy people.
It cools off in like few minutes. Electric stove cools down way slower. And gas stove also gets hot around the fire. Not to mention the actual fire that is not safe at all.
@@cherylynl.tompkins7049 You might find that rocks, when they are made hot by hot metal, are hot and rocks retain heat well. You might also find that granite, is a rock. And when you touch it when its hot, it will hurt.
@Christopher yes, but as the pan is hot and sits on the counter whilst cooking, some heat will be transfered from the hot pan to the surface it's sitting on, thus making the counter hot.
Induction stoves are awesome, super fast and very efficient - but it didn't heat up that evenly. It could only be on full power or off - so in order to not burn everything it turned itself off for a moment and then back on again. Lower temperatures were reached by increasing the off-intervsls. It was a pluggable stove with only one cooking field for 20 bucks, so it's not the peak of that technology. I had that thing plus a little mobile oven that required you to fold your pizza in order to fit it in + a rice cooker. That was essentially my kitchen. My night stand was a cardboard box with an alarm clock on it. I wasn't poor, I just liked to have what I needed - and not more than that.
That's pretty standard for electric heating systems in general, standard radiant stoves work the same way. It's far cheaper and more efficient to just turn the power on and off than regulate the output intensity. It's essentially very coarse Pulse Width Modulation.
I’m a chef and induction burners suck to cook on. Every one I’ve worked on has a safety feature that won’t turn them on unless the pan is centered on the burner. The pans that work on them are usually very expensive, and if they are too small the burner doesn’t recognize them, thus rendering them unusable. When you are really cooking, there is nuance to being able to use the edge of the burner, induction doesn’t allow you to use the edge on the burner. We evolved cooking on radiant heat, I think we will continue using it for a very long time.
I feel the same way when I look at induction setups. I'm not a professional, but sometimes you use the same pan for multiple things at the same time and being able to push some stuff to the edge and offset your pan so it cooks at different rates.
I haven't seen anything but induction stoves for the past decade where I live and to be honest I haven't really seen any of the issues you pointed out. The pans cost 10-20€, you can definetly not have it centered and even a pan that covers 1/3rd of the induction area works fine.
@@fletchro789 yup, but you would be surprised. When I worked in retail, several big industry names had stainless pans that didn’t work. Odds are that the dinky 8 dollar nonstick pans you find at Walmart is just aluminum.
That's a shit rule of thumb honestly. If you need to be absolutely certain and nothing else will give an indication, that might be useful, but in general it's way too restrictive.
As a canadian engineer who wears an iron ring, I generally prefer to have my powerful induction heating coils clearly marked put so i know where not to put my hand incase i forgot to turn it off....
pretty sure that's just RUclips's 2020 change of terms of service, where now users cannot lock resolution to a specific value, but choose low, high, or auto
@@adelaidedracomalfoy8300 I meant permanently. nowadays, I have to choose the resolution on 'every single video'. it used to be, "lock at 360p forever" and I never need to touch the menu ever again
IF YOU DO GET AN INDUCTION COOKTOP, be aware that not all cookware will work with one! This is an important detail because while you might be able to afford an induction cooktop, you might not be able to use it immediately if your cookware isn't compatible.
Any magnetic pans work (so yay, cast iron!) but they need to be flat. Any kind of warp or rim on the bottom can ruin the induction hob. I found this out the hard way.
So people can maybe avoid a rabbit hole, basically just most traditional western pots and pans. Unless you have one of those bs expensive copper pans, or a pan that's shaped weirdly on the bottom, you should be fine
It’s so crazy bc this stove is the most common household stove in Germany😭i had never seen a gas stove until I visited the US. It’s always an induction stove, and in rental apartments it’s usually built into the countertop (lasts longer + through many different renters)
I got an induction stove, and I'm here to tell you that it's so much better than you would even believe. Any time I have friends over who haven't seen it, I'm like hey, check this out. I put a bit of water in a pot and crank it up. They're thinking it'll do something in a minute, but no... About one or two seconds in tiny bubbles appear on the bottom of the pan. 2 cups of water will rapid boil in about 20 seconds. The heat goes away faster than a gas stove when you turn it off. It's like instant. Yes, I realize how much of a nerd it makes me, but like... you *have to* see this. I would absolutely buy an induction stove again regardless of the fact that I no longer have toxic gas in my house, regardless of the effect on climate change, and regardless of how much money it saves me by using significantly less electricity than a normal electric stove. It's the absolute best stove available regardless of those other factors.
I use induction stove, here are a few things you need to know about them: 1) They are hella aggressive. Meaning if you're cooking, you're cooking. So prepare the items beforehand. 2) With point number 1 comes the speed at which things cook. It's very fast for frying (like half the time of gas stoves). For soups, however, it's the same since it cooks in a boiling water, but the water gets brought up to boil significantly faster. 3) You can leave your spatulas, spoons and whatever touching the pans, they won't heat up, which is pretty nice. 4) They makes sounds. Not a lot, but they do. They also disturb the sound on videos a lot and that can be a major problem for somebody who shoots such videos. 5) They need magnetic cutlery. Otherwise it won't work, though there are adapters. Also magnetic cutlery is much more common than you may think. 6) It's efficient at transfering heat which means that air around it doesn't heat up as much and neither does the stove itself. Though you still shouldn't touch it right after cooking, it will be hot, you probably won't get burned, but it will be hot. 7) You can wipe it in the process of cooking. And unless something gets under the pan it won't get burned or cook at all.
Induction is cool and all, but those circles showing the 'zones' are super useful. Good luck finding them on that. Of course, you'll probably get muscle memory pretty quick when you burn the furak out of yourself on it. It doesn't work by direct heat, but a hot pan on a surface still transfers heat. Also, it's just a bad idea for practical reasons. They have to make that area of bench thinner to retain effectiveness, and marble is already going to be way easier to damage than tempered glass. Throw in a bunch of heating / cooling cycles, and you got yourself a need for a whole new bench every few years.
I own an induction cook top. Some caveats: you need specific cookware for it to work (many new cookware sets are induction ready, but our old set was not so- all new cookware). The next major caveats may have been a deal breaker had I known about it: pots and pans bigger or smaller than the burner might start to him or ring, and the sound is very annoying. Often, you can move the pot, and it will stop... but sometimes...it's just going to ring and buzz. Water does heat up super fast, though, and it is cool being able to use other parts of the stove as extra counter space while cooking as they don't get hot.
Yeah, I experienced that first issue first-hand. My first rental out of college had one but the landlord never really explained the specifics, so I spent a while wondering why the aluminum pan I just bought isn't getting warm. One Google search later and I found out I need new pans
I wholeheartedly disagree! I moved and used to have a traditional electric stovetop then upgraded it to induction, the humming never got all that loud and the difference in cooking quality you get is immense, now you can lower heat almost instantly and don't have to move pots and pans around so they don't stay too hot when you want them to cool down quickly! When I moved away from them and got back to a glass ceramic electric cooktop I was so annoyed as I first thought it was induction... @@Tamara-ym7ui
I will add that recently the ringing has had basically diminished to nothing. My wife got Hexclad cookware and that might be the "fix" or it might be that the stove has just "broken in." So, I am much happier with it now than I was. I hope that ringing stops soon for you all too.
If you have a loved one/guest with a pacemaker or similar internal device WARN them. They should be fine if they stay 2ft away, induction hobs can be safely used with some care, it is a necessary consideration.
two feet or 60 cm is correct but that distance is from the coils themselves. A person of normal height could use the front "burners" and if you are shorter the back ones would be more than 2 feet away from your heart.
@@hondaguy9153manufacturers warn you to stay away if you have a pacemaker. It might be unlikely, but if they're suggesting you don't risk it, probably best not to
Finally bought my first induction stove when I moved. It's not the greatest model (no continuous power scaling) but it's still so much better than all other stoves bevore. Extremely fast and you can still wipe the area around and under pots and pens if something spills, because the top doesn't get very hot. And adjusting heat is so quick
@@humanperson0798 To be fair the part where you have the pot on top of it does get hot. I have an induction stove and mine signals if it's still hot with an "H" on the control panel. (Just to be clear, I'm not saying the stove by itself heats up, it's the pot that does and that heat gets transferred to the stovetop, which takes some time to cool down after use.)
I remember seeing a demonstration of these about a decade ago where they had a pan cut in half to show an egg cooking in the pan but not in the stove surface
In Japan, most new cooktops in cities are induction rather than gas or traditional election. One big thing to note though is your cookware needs to be receptive to the induction stove. Glass, copper, and aluminum-mixed stainless steels won’t work. If you do want to get one, you can test if your current or new pans work with a magnet.
there’s actually a video about him talking about these tab organizers that he has and then another person duetted his video showing him an even better way to organize his tabs and he had like 630 tabs open it was insane.
many tabs in the browser aren't necessarily a problem if the majority of them isn't loaded. i have like 300 tabs open in my browser, but usually only like 10 or so are loaded.
I saw a lot about how great induction cooktops are and I finally have one and even though I watched all these review videos beforehand my mind was still blown once I started using it. The whole cooking experience with induction is so much better and more convenient than any gas or electric stove I've used in the past, it's wild.
The only problem i have with this is that it turns that counter into a burn hazard. Yes induction stoves heat the pan, but the pan heats the counter, making it hot enough to create a 3rd degree burn if someone puts their hand on it.
In Germany (and most of Europa) it is very common to have the electrical cooktop in a separated unit from the oven. Induction is also very common nowadays. So it is not as fancy as the one showing in this clip, but it comes close, as you have one flat surface that contains the cooktop at some place. Very convenient!
We had an induction cooktop with a little fume vent that would rise out of the top of the glass and pulled the air horizontally across the pans in the house my parents built 25 years ago.
You can actually buy a portable induction cooktop for around $45 USD. I bought one when the stove at my rental place was a pain, and would recommend it. But note, not all pots and pans are compatible with them. They need to be magnetic as Hank and Lily in the comments said.
One of the best thing about induction is that it heats up the pan but itself doesn't get hot, but if you have it under granite slab, that slab is also gonna get hot because of the pan being in touch with it.
Induction is cool and all, but I'm not super stoked about something I can't use during a power outage. Ice storms keep taking the lines down and it's quite nice to have a stove top which doesn't rely on electricity.
There are also induction forges that are used for metalworking. Can heat up a decent chunk of steel to 2000° in a couple seconds and it's perfectly safe to stick your hand through it while it's powered on (as long as you don't have a metal ring or bracelet on, that is)
Seems so dangerous! The granit will get hot! And then you have a hot spot without warning! I have one with a warning light and glass top, but the forks and knifes in the drawer underneath get pretty hot after boiling potatoes 😂🔥🔥 Still love it tho😂
Your amount of tabs opened resonated with me. I also have a million open when I am researching something, but it still feels like someone just stabbed my eyes
Turns out it really doesn't matter if you accidentally leave it on. I got one recently (though not one of these granite ones) and because it doesn't light up or get hot on its own I've frequently left the burner on with nothing on it and it isn't in any way dangerous
I have a gas stove that is slowly dying on me and I finally decided to replace it (3 out of the 4 burners no longer work) so I have an induction stove on the way and I’m excited! I’ll enjoy the easier cleaning on the surface too! 😅
We ended up buying a really affordable portable induction hob, for our boat when refil Calor gas canisters were extra hard to get hold of, since it was pretty efficient and we could run it while connected to 240v shore power. Would definitely recommend since it doesn't get hot itself it's really convenient to use and then pack away without having to wait for it to cool down.
I saw one of these in one of those world's most expensive houses videos. There is a countertop with a half sphere divit in it big enough for a huge wok. They demonstrated how it can staright up be sizzling food then you lift it up as fast as possible and touch the rock but it's ice cold when you touch it. It's actually crazy.
Mmm.. that's not really how physics works. You can't have a heated system in contact with a cold system and not have an interaction. The counter does get very hot while cooking and you actually have to be pretty careful not to heat up the pan too fast so as not to crack the counter. My aunt had one installed and she cracked the marble in 2 months.
@@SleepIntoTheDiamondLife there's a false drawer that flips down, you can see it in the beginning of the clip. There are a set of recessed knobs behind the panel. The same concept has been used for sponge and scrub utensils in front of sinks for over a decade.
@@Faolan_Grey I'm not saying that it doesn't exist, I'm saying that if you have a hot pan on literally anything, the thing it's on WILL get warmer. I even went on to explain that you have to be careful... try to keep up dude. It's not difficult to edit a video and I don't want an idiot like you to go maiming their hand because they saw a youtube short about how cold it actually isnt.
I've been using induction stove for the last 10 years and once you had one you'll never want to go back to anything else. It didn't have to be underneath a slab of granite or what have you, either. A basic induction stove beats anything.
i grew up with gas stoves, so it was quite hard for me to grasp induction stoves because there was no flame, but after getting used to it, it really is easier to clean and maintain. the only bad thing i would say is i can't roast vegetables like eggplants and peppers on direct flame anymore, but it's nothing a portable gas stove can't solve.
@@madeofcastiron honestly, in my experience a tiny butane torch accomplishes basically the same thing, but it takes up much less space. This is especially useful since I don't actually char vegetables all that often.
I mean, I'm pretty sure there's certain foods that physically cannot be made using an induction stove, so it most certainly does not 'beat anything', but I admit that it sounds generally convenient.
They're actually becoming more popular in professional kitchens. Easy to clean with instant heat of gas stoves but without the worry of gas leaks. I say that as someone that has survived 3 gas leaks at 3 different places of work.
My only concern is cracking the stone. A few years back we had something sous vide for about 24 hours and at some point there was a big bang and a barely visible hairline fracture in the countertop. Maybe that only happens after 20 hours, but it also wasn’t very high temp, and heat was going through plastic to reach the countertop.
My friend was dumbfounded when she realized she had to replace all her state of the art cookware. It was state of the art decades ago but she still loved it.
I bough a half and half. Half induction and half with classic gas because my wife said she will not like induction. Now the gas part is just in our way whenever we want to cook or clean. I honestly can't wait for it to break so I can change it to a full induction.
My induction stove isn't built into a granite counter top, but it definitely serves as a counter top! It also has a little light that tells you when it's hot, costs less than 100 bucks, and best of all, it's portable!
@@GigaBoost that's not how induction cookware works. The coils can only go so big and they have to be aligned to the pan. The lan can be bigger than the coil but it still has to be aligned within a couple of inches. And again, there are no controls. If you actually shop for countertop induction ranges they are inset into the granite with indicator lights and control buttons with clearly defined markings for where to place pans. An invisible range is dangerous. Even if the coils don't generate heat directly, if you place a hot pan on a surface, it will heat up.
I had an induction stove in my childhood home, and I can say with certainty that I prefer a gas stove. Induction does not heat up quickly in my experience, the burners take forever to cool down, and it can be difficult to tell if/when a burner has warmed up after being turned on. I feel I have more precision with temperature on a gas stove too-maybe it’s just in my head but induction stoves seem to react slower to temperature changes
It's definitely "pretty" to have the induction cook top hidden under granite, but it won't be pretty when you have an accident because you don't know exactly where your induction rings are. I work with induction burners at work and I've seen some crazy stuff happen when people aren't paying attention.
@@miguelangelmartinezcasado8935 I would hope the whole surface isn't induction. What happens when you put your metal fork down next to your pan? I can't see where the way the cooking surface is handled could be safe
@@chadrydjord829 per the original video series Hank is responding to, the whole surface is not a cooktop. It seems that from many comments, using the stove without a rubber insulator is bad for the counter, but luckily the original video shows those. I guess if you're not used to it a misplaced metal fork could be dangerous, and I agree there should be markings, but it doesn't seem that big of a deal if the house is full of adults familiar with the cooktop.
My parents old house had an induction stove but the one we currently live in has a gas one. Luckily in literally every other area the house is an upgrade including built in air conditioning so that's good.
My mom uses a old gas stove that still works. It's pretty good for cooking especially when our home is a 1960's one with a spot for a wood stove built in the home so we can technically have a wood stove with a way to vent it in our house because there's a place for it.
The current problem with induction stovetops is that they do not cook evenly. I bought one recently, and all the reviews point out that same core issue. Also, the control we have over the heat needs work. I do believe they just need improvement, and then induction stoves will become a replacement for our current stovetops. Just something to know before you make the switch
6 месяцев назад+4
Depends on the quality of your pots and pans too. Can definitely mitigate this to some degree by having not the cheapest stuff to cook on. I have lived with induction on and off for almost 20 years, I find it to be very worth it. Whenever I can choose I definitely choose induction! Gas is nice, but induction is just so much simpler and safer.
I got my induction stovetop about two years ago. I was sad that some of my stainless steel didn't have enough ferrous metal but all of my cast iron and my better pieces did. I have never had a problem with it heating unevenly. Mine is an older floor model because I just wanted to try it out.
One major downside of doing it under a counter-top: the increased distance from the cookware dramatically decreases the efficiency of induction. You're gonna spend a lot more money just to get the pan warm.
Just FYI- you will be unable to make some things on an induction stove: Crepes are difficult on an induction stove, because the pan warps easily Kimchijeon is a pain to get right on an induction stove No stir fry for you on an induction stove. Buy it, use it, but i recommend having a small travel burner for some edge cases where you NEED an even heating. Induction stoves don’t heat the surface evenly
We got an induction cooktop when we redid our kitchen and it’s so good. It’s like cooking with gas in terms of how fast stuff heats up (way faster than conventional cooktop) but without extremely inflammable gas, the only thing you have to keep in mind is that some pans and stuff aren’t compatible with it, although I think most newer stuff is
I've had to relearn old habits using it (in a good way). On my old electric stove I would put a pan on and let it heat up for a few minutes while I prepped the stuff to go into it, but induction heats up so fast that I don't have to do that at all. It gets up to heat in like 30 seconds, which is nuts
It doesn’t take gas stoves that long to boil water, I’d say your stove is just shit Actually even a terrible gas stove is pretty fast, do you have an electric and you’re just not sure what type you have?
@@estrellacasiasinduction stoves and electric are different. Induction boils water in no time, electric stove needs some time (the old metal ones take even longer than the ones with glass).
1. How do you know where the instructors are? You need to know where to put the cookware. 2. The cookware can transfer heat into the granite. I've seen granite explode. I would be afraid of this setup. 3. That's so cool I want one (with a more heat-safe countertop, with indicators for where to put the cookware).
I remember seeing this in a Moody Science video. Dude was like "you could sit on your stove, read the morning paper, and fry the egg in your lap" it's an incredibly fun video
It was the future when I was a kid and my parents build a new house in 1998. They were expensive back then but now it is the only choice that make sense where I live.
I don’t see why, Granite is extremely resistant to heat damage which is why it is used in countertops so often and why you don’t need trivets for hot pans/pots with granite. Also, it’s not the granite itself being heated remember. The granite is only being heated by the pan/pot since it is induction, drastically lowering its temperature.
The granite isnt magnetic, so only the pan itself will heat it. Granite is also formed in far hotter temps than that. Heat rating is beyond steel melting temperature at 2100°F at least and cooking is no more than 500°F for BAKING for stove cooking its usually far lower like 300, its just that you'd need to have already checked the granite for any water content inside it, or it will do a steam explosion on ya. So the particular cut of granite probably costs more than $5k with the testing, alone.
Quick thing to point out, just because it doesn't directly heat up itself doesn't mean that the counter won't be hot after cooking. Had a family member intentionally place their hand on the stove after cooking to prove a point and was pissed they got burned 😂😂😂
This is definitely interesting. But I feel there's lots of value to be gained from having your stovetop be a different color than your countertop.
A different color or like just a marking of some kind to indicate where the zones are. A different color is not really that much better than putting a actual commodity induction cooktop into granite from aesthetics, but putting like just little rings to indicate the zones would be at least decent with regards to usability and aesthetics.
@@elizabethrayet7396Some modern induction stoves actually don't really have zones anymore. They do still consist of multiple coils and that stuff but they are arranged and controlled in a way that it doesn't matter anymore, where exactly you put the pan.
For instance, where the hell is the burner or Stover start and finish!
@@rice83101induction cooktops don't get hot, he literally explains it in the short...
@@CircusFoxxoWell yes, but metal objects we may be holding, like knives, spatulas, forks, or phones, DO.
Sure, we can put our hands on the tabletop- hell, LAY on the tabletop while it's on max settings and be PERFECTLY FINE, but as soon as we put anything even REMOTELY conductive near it, we can say goodbye to whatever else was touching it that isn't resistant to high temperatures.
“Wait where was the cooktop again shit”
I think it was under the counter but we're are the knobs or buttons to turn it on or maybe it's so fancy they turn it on with a remote
@@JeremiahDouglas they were making a joke I think they knew where it was
It’s all of it. Not just a small circle or two.
@@lucakrokrowinkel9576 well thats too bad tho bc this shit can turn on with just a drop on water on a button so then imagine your phone on top of it getting cooked 😀
Inducting MagSafe!
"jiggles the attoms" is a microwave.
"wobbles the electrons" is induction.
lol wait I want to know if there’s something to this or if it’s just funny
holy cow, HANK WAS WRONG!
You got the know-how on the wiggle wobble jiggle juggles 😂
@@peterbillings3276 Hank's explanation was missing the half where the name comes from. The magnet creates a changing, or wobbling, magnetic field, which in turn induces a wobbling electric current in the pan. Essentially, the current is making the electrons in the pan wobble, which then heats it up.
I lay awake at night wondering what frequencies of induction would be impedence matched with the dipole moment and mass of water molecules.
Yes, camouflaging the thing that can heat and melt various things is a great idea!
not how it works
@@ouravantgardeyeah, you only need to worry about anything that's magnetic or sensitive to magnetic interference on the surface such as your phone or keys or credit cards or laptops. Nevermind the game of "is that pan hot or just left out"
pan heats up to cook food. pan is hot. pan is on stove. stove gets hot@@ouravantgarde
@@ouravantgardethe granite will still get hot from the pans and pots you heat up on it. After removing them you have an invisible super hot surface that can certainly melt stuff.
@@derKischdathis! That stone is going to hold heat for a LONG time. Plus all the scuffs and abrasions from sliding pots and pans off of it? No thanks.
Imagine leaving your phone on the counter and turning it on accidentally xd
Or someone coming over who doesn't realize and sets their phone/laptop down on it thinking it's just a normal countertop, til their stuff melts😅
Induction hobs usually only turn on when there is a large magnetic object on top of them (like a steel pot). The magnetic parts in a phone are probably too small for the hob to detect and turn on. What I don't understand is how you know where to put the pan when there aren't any markers.
I genuinely hope that happens to the lady in the video.
Rich people need to be stopped.
Imagine trying to sit on the counter
@@asuba57 this like microwave for metal. Microwave only heats water in your food.this only heats magnetic metal.
Imagine going home with someone from the bar, totally mashed and they’re like “oh my god I want a grilled cheese” and they just set the pan on the countertop and then magically, grilled cheese
Both jaw and panty will drop
i want to see that so bad rn
I wouldn't need to be mashed to think I ended up in a null zone or a black magic witch's house.
1k, a perfect like amount.
Also, imagine somebody coming over that doesn't know that tho, legit would think that they're drunk as well 💀
More like high asf
This made me remember the demonstration I HAD to make to my parents and wife. I put a 1cm cork sheet under the pot and boiled water on the induction plate to demonstrate where the heat is coming from.
I remember in cooking class in high school we got this important chef guy in as a special guest one day. The only thing I remember about his visit was him showing off his induction set (his was portable) and explaining how it worked and how we could touch the surface and it wasn’t hot, but he could boil water off it, and so on.
Even if I knew where to put the pan, I would feel too weird cooking in a pan that's just sitting on a granite countertop
Semi-levitating maybe it sounds like? Lol craziness.
@@trippinbawls88 time to do this and feel like a wizard cooking with his mind
I know right,
Some things just have to look like the thing it is designed for
Per the original video series Hank is referencing, they have rubber insulators that they use to distance the pan from the counter and give it more of a stove-like appearance. Maybe that helps, maybe it doesn't, but I think this would be so cool personally so long as there were a few circles on the counter that indicated where the things are specifically.
My induction top has a glass plate, it's shows where to put the pans and stuff. The countertop can get hot due to the pan tranfering heat to it so having no clear warning seems a little dangerous
Ok but like can they at least mark the burner spots? The pan will get hot and then that will make the counter top hot.....
unless there's something I'm missing.
Yep, I have one and it marks the spots
I assume it has some lights or something built in that you can turn on to show the induction area and stuf. Otherwise how would you know where to put the pan?
Countertop won't get hot. You're supposed to use pan risers to keep the pan off the granite.
I've got a glass induction cooktop, and while the cooking surface does heat up, it's not nearly as hot as a typical burner. You wouldn't want to like, lick it, but it's still not that hot
@@empty_rivers... I've never wanted to lick a countertop more. Thank you for this confusing feeling I am currently processing 😂
Got an induction stove, and got dam, that shit boils the fuck outta water.
I didn't even bother getting an electric kettle, it boils the water in my normal kettle within a minute
I’ve got an induction stove top. It’s amazing. A pot of water gets to a boil in like 1 to 2 minutes tops. It’s so fast. You need to have the right pots and pans though. Steel or iron. Easy way to know it it will work, is to test it with a magnet. It the magnet sticks to the bottom of the pot/pan, it will work. If it doesn’t, it won’t. Another plus, is the f it is turned on on accident, no one who get burned, as it doesn’t make heat directly. Be aware though that the pot/pan will get hot, and therefore the bottom that is sitting on the stovetop will make the stove hot, so don’t stick you hand down on it right after removing something, because then it is hot, but it will cool down pretty quickly.
I love that it's easy to clean in a case of overflow. Shit doesn't really burn to the surface
@@OlafavonGoeding I was thinking that too. but just realized that also means that when a pot boils over and spills out, it's pouring off the countertop and right onto your feet
As an architect I designed a culinary school that had commercial induction cooktops. The high power equipment was exposed but we needed to be careful that other pans were not stored in the cabinets under the induction cooktops. The reason was because any pans below would heat up as well as the one above used for cooking! That of course was potentially quite hazardous. We did have storage shelves below but we didn't put doors on those cabinets to help avoid unsuitable things from being stored below by.
Would make more sense putting something like an oven below it or absolutely no shelves, just to make sure the user never puts ferromagnetic material down there
@@CuriouslyWatching Perhaps but you'd also need to be careful with the oven too as typically they are made from ferromagnetic materials. The issue I noted may only be related to the high-powered commercial units we used. The undersides of residential induction cooktops are metal shielded and the manufacturers have stated clearances needed to combustible materials. Following their guidelines, their equipment is likely quite safe. It should be noted that some people are very concerned about the EMF radiation induction burners expose to users. Although most people think they are safe some people blame them for being a cause of cancer.
It would be cool if you could transfer that heat to under the floor or something
Holy heck that’s a design nightmare lol
You could cook with a Dutch Oven beneath.
Whos gonna tell the Sumerian god in my fridge that eggs frying on a countertop isn’t scary anymore.
Are you the Keymaster?
@Greg's Holy Legs Ghostbusters
what
Very underrated comment 😂👏🏽👏🏽👏🏽
That is seriously awesome you came up with this
Because of this video, my wife and I bought an induction stove when we bought our house. 10/10 best choice. I can't even begin to explain all the benefits. Super worth it.
Induction stoves have uneven cooking temps. The ring gets intensely hot while the inside and outside of the ring get undercooked.Get yourself a ceramic/infrared cooker instead. Either way though, you gotta make sure you have electricity. I have a small butane stove in case of a power outtage.
@@DibIrken Maybe you haven't used an induction cooktop for a while, or maybe you don't understand how induction cooktops work, but my cooktop (Samsung) heats more evenly and reliably than any gas or electric cook top I've ever used.
Not quite sure why you are bringing up needing electricity, that's pretty obvious and applies to any non-gas stove not just induction.
@@DibIrkendidn't he literally say in the video that it's more evenly? 🤔
If you buy a decent one, there would be no reason to have a single ring with a (big) center too..
Those luxury, zone free ones even have a grid of little circular or even rectangular ones. No middle anymore.
The lack of heat after turning down the stove is an issue for me, especially if the pan you're using doesn't have a lot of thermal mass. induction heats up and cools down a lot faster because of a lack of a large thermal mass (like the stovetop) that somewhat equalizes the output power.
We went induction this year and it’s so frickin cool. And while it’s not granite shaped or colored we do use it like a regular counter when it’s not in use. :)
My countertop don't jiggle jiggle, it burns.
The phones will wiggle wiggle, for sure
My favorite comment👍
I laughed harder than I care to admit. Thanks
Hahahahahaha
My guess is that’s because the hot pan burns it. Especially with a porous surface like marble, it sounds like a bad idea.
It's actually placed under the granite or marble and can often lead to a cracked counter due to the heat expansion/ temperature difference if you're not careful, similar to placing hot glass on a cold surface. You're better off with a conventional induction stove made with the materials intended for it. It's expensive to replace and simply not worth the risk over value.
If you can afford it then you have the money to replace it.
@@EikottXD doesn’t make it smart or a good decision. fitting response for somebody named adam smith tho lol
@@DrummerMatt4253 that burn tho lol
@@EikottXD you seriously misunderstand the cost of materials, material waste, and the ideas of conservation and sustainability. That's sad and gross. I pray for you.
@@EikottXD but do you have the time? Do you want to deal with the annoyance? Even if we forget the wastefulness, it's just an utter pain in the ass.
We bought one of these to keep our autistic son safe. When we take food off the stove if he reaches up it is either not hot or has already cooled down enough to not burn him. These things are amazing
Hi Hank. I would just like to say, as someone with an induction countertop, it's not that expensive.
I asked about it and they said they could do it for the cost of the countertop and the cooktop. If you can afford a granite countertop, you can afford this.
Which, ik is still out of many people's reach but nowhere near the expense a lot of people think.
Homie got more tabs open than a 1960s soda fountain
I once closed all the tabs on the chrome app on my phone and had 1,084 tabs open
Tabs!
I am not old enough to *make* that joke... However, I am old enough to *get* that joke!😂
I did not get the joke
@@susibakha Soda cans used to have a tab with a ring on it that you had to pull off to drink it. There was a dedicated slot on the machine to put them, but some people just chucked them on the ground.
The surface of an induction cooktop still gets hot from the pan heating up, so no matter what when you're done cooking that spot of the counter will be hot. Seems like a bad idea
It won't be burning hot. It would be warm but you can still put your hand on it (see other video with glass induction cooktops for reference). The surface isn't warm from the induction. It's warm from the pot heating because of the induction. That's why induction is also a safer option for people living with kids, pets, seniors or clumsy people.
It cools off in like few minutes. Electric stove cools down way slower. And gas stove also gets hot around the fire. Not to mention the actual fire that is not safe at all.
@@cherylynl.tompkins7049 You might find that rocks, when they are made hot by hot metal, are hot and rocks retain heat well. You might also find that granite, is a rock. And when you touch it when its hot, it will hurt.
@@cherylynl.tompkins7049 having had induction, the glass tops still easily get hot enough to burn, and stone is a better insulater than glass...
@Christopher yes, but as the pan is hot and sits on the counter whilst cooking, some heat will be transfered from the hot pan to the surface it's sitting on, thus making the counter hot.
Induction stoves are awesome, super fast and very efficient - but it didn't heat up that evenly. It could only be on full power or off - so in order to not burn everything it turned itself off for a moment and then back on again. Lower temperatures were reached by increasing the off-intervsls. It was a pluggable stove with only one cooking field for 20 bucks, so it's not the peak of that technology. I had that thing plus a little mobile oven that required you to fold your pizza in order to fit it in + a rice cooker. That was essentially my kitchen. My night stand was a cardboard box with an alarm clock on it.
I wasn't poor, I just liked to have what I needed - and not more than that.
That's pretty standard for electric heating systems in general, standard radiant stoves work the same way. It's far cheaper and more efficient to just turn the power on and off than regulate the output intensity.
It's essentially very coarse Pulse Width Modulation.
I’m a chef and induction burners suck to cook on. Every one I’ve worked on has a safety feature that won’t turn them on unless the pan is centered on the burner. The pans that work on them are usually very expensive, and if they are too small the burner doesn’t recognize them, thus rendering them unusable. When you are really cooking, there is nuance to being able to use the edge of the burner, induction doesn’t allow you to use the edge on the burner. We evolved cooking on radiant heat, I think we will continue using it for a very long time.
I feel the same way when I look at induction setups. I'm not a professional, but sometimes you use the same pan for multiple things at the same time and being able to push some stuff to the edge and offset your pan so it cooks at different rates.
I haven't seen anything but induction stoves for the past decade where I live and to be honest I haven't really seen any of the issues you pointed out. The pans cost 10-20€, you can definetly not have it centered and even a pan that covers 1/3rd of the induction area works fine.
Also make sure, when you get pots and pans, that they will work for induction cooktops. Rule of thumb, if a magnet sticks to the bottom, it will work.
ALMOST everything works with induction. But yes, check. You don't want to buy model A and it doesn't work when you could have bought model B!
@@fletchro789 yup, but you would be surprised. When I worked in retail, several big industry names had stainless pans that didn’t work.
Odds are that the dinky 8 dollar nonstick pans you find at Walmart is just aluminum.
That's a shit rule of thumb honestly. If you need to be absolutely certain and nothing else will give an indication, that might be useful, but in general it's way too restrictive.
@@Quintinohthree I’m talking about what will work for induction.
@@Quintinohthree are there types of pan that work properly with induction but don't let a magnet stick to them?
"The future is just gonna keep on happening!"
"It's a stove under a rock, Hank."
The oldest cooking technology literally ever
Meanwhile our old ice man Otzi prepared his hairy hunk of deer meat on a really hot rock near a fire
Its an electromagnet under a rock.
No, its a stove, *through* a rock. Without touchin. A bluetooth stove if you will.
@@jackb3822
"No."
Yes.
As a canadian engineer who wears an iron ring, I generally prefer to have my powerful induction heating coils clearly marked put so i know where not to put my hand incase i forgot to turn it off....
>Being so early, I can only see Hank in 240p. What a feeling.
Poggers
pretty sure that's just RUclips's 2020 change of terms of service, where now users cannot lock resolution to a specific value, but choose low, high, or auto
@@bmo3778Wait I can lock the resolution onto specific values though.
@@adelaidedracomalfoy8300 wait what app are you using?
@@adelaidedracomalfoy8300 I meant permanently. nowadays, I have to choose the resolution on 'every single video'. it used to be, "lock at 360p forever" and I never need to touch the menu ever again
IF YOU DO GET AN INDUCTION COOKTOP, be aware that not all cookware will work with one! This is an important detail because while you might be able to afford an induction cooktop, you might not be able to use it immediately if your cookware isn't compatible.
Any magnetic pans work (so yay, cast iron!) but they need to be flat. Any kind of warp or rim on the bottom can ruin the induction hob. I found this out the hard way.
So people can maybe avoid a rabbit hole, basically just most traditional western pots and pans. Unless you have one of those bs expensive copper pans, or a pan that's shaped weirdly on the bottom, you should be fine
the wok I had is probably older than me but works on this stuff ^^
most modern pans should work or at least have it stamped on the. A good test is a magnet(although i think some metals will work even if not magnetic)
Yeah just get an electric range with a glass surface, better value anyway
It’s so crazy bc this stove is the most common household stove in Germany😭i had never seen a gas stove until I visited the US. It’s always an induction stove, and in rental apartments it’s usually built into the countertop (lasts longer + through many different renters)
I got an induction stove, and I'm here to tell you that it's so much better than you would even believe. Any time I have friends over who haven't seen it, I'm like hey, check this out. I put a bit of water in a pot and crank it up. They're thinking it'll do something in a minute, but no... About one or two seconds in tiny bubbles appear on the bottom of the pan. 2 cups of water will rapid boil in about 20 seconds. The heat goes away faster than a gas stove when you turn it off. It's like instant. Yes, I realize how much of a nerd it makes me, but like... you *have to* see this. I would absolutely buy an induction stove again regardless of the fact that I no longer have toxic gas in my house, regardless of the effect on climate change, and regardless of how much money it saves me by using significantly less electricity than a normal electric stove. It's the absolute best stove available regardless of those other factors.
It makes me happy to know you have more tabs open than I do
After seeing his video on the tabs....that's all I can look at now is his screen and count how many tabs are open hahaha
I didn't realize it at first but it is honestly giving me anxiety now 🙃
It makes me sad because I probably have more open than that, and will never get rid of them all
I use induction stove, here are a few things you need to know about them:
1) They are hella aggressive. Meaning if you're cooking, you're cooking. So prepare the items beforehand.
2) With point number 1 comes the speed at which things cook. It's very fast for frying (like half the time of gas stoves). For soups, however, it's the same since it cooks in a boiling water, but the water gets brought up to boil significantly faster.
3) You can leave your spatulas, spoons and whatever touching the pans, they won't heat up, which is pretty nice.
4) They makes sounds. Not a lot, but they do. They also disturb the sound on videos a lot and that can be a major problem for somebody who shoots such videos.
5) They need magnetic cutlery. Otherwise it won't work, though there are adapters. Also magnetic cutlery is much more common than you may think.
6) It's efficient at transfering heat which means that air around it doesn't heat up as much and neither does the stove itself. Though you still shouldn't touch it right after cooking, it will be hot, you probably won't get burned, but it will be hot.
7) You can wipe it in the process of cooking. And unless something gets under the pan it won't get burned or cook at all.
This is a completely underrated comment and i appreciate you taking the time to educate! I had no idea about most of this!
god they sound soooo nice. one day when i don’t live in an apartment, an induction stove is my dream
I have an induction stove (it looks like a standard glass cooktop) and it awesome. I would absolutely recommend them.
Induction is cool and all, but those circles showing the 'zones' are super useful. Good luck finding them on that.
Of course, you'll probably get muscle memory pretty quick when you burn the furak out of yourself on it. It doesn't work by direct heat, but a hot pan on a surface still transfers heat.
Also, it's just a bad idea for practical reasons. They have to make that area of bench thinner to retain effectiveness, and marble is already going to be way easier to damage than tempered glass. Throw in a bunch of heating / cooling cycles, and you got yourself a need for a whole new bench every few years.
I own an induction cook top. Some caveats: you need specific cookware for it to work (many new cookware sets are induction ready, but our old set was not so- all new cookware).
The next major caveats may have been a deal breaker had I known about it: pots and pans bigger or smaller than the burner might start to him or ring, and the sound is very annoying. Often, you can move the pot, and it will stop... but sometimes...it's just going to ring and buzz.
Water does heat up super fast, though, and it is cool being able to use other parts of the stove as extra counter space while cooking as they don't get hot.
Yeah, I experienced that first issue first-hand. My first rental out of college had one but the landlord never really explained the specifics, so I spent a while wondering why the aluminum pan I just bought isn't getting warm. One Google search later and I found out I need new pans
I can also agree to that problem, id rather have an electric one again
I wholeheartedly disagree! I moved and used to have a traditional electric stovetop then upgraded it to induction, the humming never got all that loud and the difference in cooking quality you get is immense, now you can lower heat almost instantly and don't have to move pots and pans around so they don't stay too hot when you want them to cool down quickly! When I moved away from them and got back to a glass ceramic electric cooktop I was so annoyed as I first thought it was induction...
@@Tamara-ym7ui
I will add that recently the ringing has had basically diminished to nothing. My wife got Hexclad cookware and that might be the "fix" or it might be that the stove has just "broken in." So, I am much happier with it now than I was. I hope that ringing stops soon for you all too.
You need farrous cookware. Which isn't anything special, you just can't use aluminum pans. Anything that's steel or copper will work
If you have a loved one/guest with a pacemaker or similar internal device WARN them. They should be fine if they stay 2ft away, induction hobs can be safely used with some care, it is a necessary consideration.
I don't think the coils are a high enough output or voltage to affect a pacemaker but maybe I'm wrong.
two feet or 60 cm is correct but that distance is from the coils themselves. A person of normal height could use the front "burners" and if you are shorter the back ones would be more than 2 feet away from your heart.
@@davidcolera8160Why risk it?
@@hondaguy9153manufacturers warn you to stay away if you have a pacemaker. It might be unlikely, but if they're suggesting you don't risk it, probably best not to
@@RicardoDelfinGarcia interesting. Good to know.
Fun fact. Induction stovetops were designed back in the 50s. I knew people who had them in the 80s. Kind of cool that they’re becoming more popular
Finally bought my first induction stove when I moved. It's not the greatest model (no continuous power scaling) but it's still so much better than all other stoves bevore. Extremely fast and you can still wipe the area around and under pots and pens if something spills, because the top doesn't get very hot.
And adjusting heat is so quick
"The atoms don't jiggle jiggle it heats"
🤣🤣🤣
Atoms like to wiggle wiggle,
and cook meat
I made a cassoulet you really have to see it.
Lol
They split
I would get so injured with this I can't even tell you, I'm such a forgetful person
It's an induction stove. It doesn't get hot. You can't burn yourself.
@@humanperson0798 To be fair the part where you have the pot on top of it does get hot. I have an induction stove and mine signals if it's still hot with an "H" on the control panel. (Just to be clear, I'm not saying the stove by itself heats up, it's the pot that does and that heat gets transferred to the stovetop, which takes some time to cool down after use.)
@@owlcat8896 are you sure that's an induction stove and not a regular glass-topped electric stove?
@@JohnGottschalk Definitely induction. they do stay warm for a bit.
@@HiThereImLily the bottom of your pan isn't very well heat-insulated then.
I remember seeing a demonstration of these about a decade ago where they had a pan cut in half to show an egg cooking in the pan but not in the stove surface
In Japan, most new cooktops in cities are induction rather than gas or traditional election. One big thing to note though is your cookware needs to be receptive to the induction stove. Glass, copper, and aluminum-mixed stainless steels won’t work. If you do want to get one, you can test if your current or new pans work with a magnet.
Not surprising an earthquake prone region wouldnt have natural gas run to homes.
No one’s talking about how many tabs this man has open!!! 😂
there’s actually a video about him talking about these tab organizers that he has and then another person duetted his video showing him an even better way to organize his tabs and he had like 630 tabs open it was insane.
@@TanMann23 great way to slow your computer down to a crawl lol
@@FlintWestMetal21 true but these boys got that skrilla to pay for an absolute unit of a pc so it prolly isn’t as big of an issue for them.
many tabs in the browser aren't necessarily a problem if the majority of them isn't loaded. i have like 300 tabs open in my browser, but usually only like 10 or so are loaded.
@@TanMann23 you underestimate the power of google chrome lol
So many tabs all they show is icons. He’s just like us
One of us. One of us.
I was just thinking this lol! Weirdly makes me feel better about my chronic tab problem now that I know Hank also has it 😆
I have far too many tabs open in both Firefox and Chrome. Help
@@ilovedogsilovethem being unable to close your tabs because "you might need them later" is a sign of Neuro divergent brains
Tab groups! Use tab groups!
I saw a lot about how great induction cooktops are and I finally have one and even though I watched all these review videos beforehand my mind was still blown once I started using it. The whole cooking experience with induction is so much better and more convenient than any gas or electric stove I've used in the past, it's wild.
The only problem i have with this is that it turns that counter into a burn hazard. Yes induction stoves heat the pan, but the pan heats the counter, making it hot enough to create a 3rd degree burn if someone puts their hand on it.
You also have the same amount of chrome tabs as me.
It Makes me feel normal. 😅
Same except I have 4 windows like thar
How much ram do you have?
@@billcipher8787 I have 6 GB! Not enough! I know! But what to do🤷
I have like 110 open
"The jiggling is the heat" Hank knows whats up
In Germany (and most of Europa) it is very common to have the electrical cooktop in a separated unit from the oven. Induction is also very common nowadays. So it is not as fancy as the one showing in this clip, but it comes close, as you have one flat surface that contains the cooktop at some place. Very convenient!
We had an induction cooktop with a little fume vent that would rise out of the top of the glass and pulled the air horizontally across the pans in the house my parents built 25 years ago.
You can actually buy a portable induction cooktop for around $45 USD. I bought one when the stove at my rental place was a pain, and would recommend it. But note, not all pots and pans are compatible with them. They need to be magnetic as Hank and Lily in the comments said.
Pan has to have iron in it! Stainless steel, cast iron, etc. If a magnet sticks to the bottom, you're good
this is what I do. I have two but really only use one. saves tons of time and so much safer for kids learning to cook 😉. also portable for traveling!
Oh so if I had a tiny apartment I could still have a stove? Good to know
I live in Switzerland and just a normal stove costs a few thousand $ but These Induction stoves are Standard here
@@mermaidismyname I'm glad you know now that you're able to sustain yourself in a smaller place.
One of the best thing about induction is that it heats up the pan but itself doesn't get hot, but if you have it under granite slab, that slab is also gonna get hot because of the pan being in touch with it.
Induction is cool and all, but I'm not super stoked about something I can't use during a power outage. Ice storms keep taking the lines down and it's quite nice to have a stove top which doesn't rely on electricity.
There are also induction forges that are used for metalworking. Can heat up a decent chunk of steel to 2000° in a couple seconds and it's perfectly safe to stick your hand through it while it's powered on (as long as you don't have a metal ring or bracelet on, that is)
Seems so dangerous! The granit will get hot! And then you have a hot spot without warning!
I have one with a warning light and glass top, but the forks and knifes in the drawer underneath get pretty hot after boiling potatoes 😂🔥🔥 Still love it tho😂
Your amount of tabs opened resonated with me. I also have a million open when I am researching something, but it still feels like someone just stabbed my eyes
Omfg- this would make me so anxious
Why?
@@humanperson0798 because I would accidentally turn it on or accidentally leave it on
@@pinksunoo9799 ...But it won't heat up anything that isn't metal. Are you made of metal?
@@humanperson0798 Mistakenly leave it on, then set a stainless spoon on it, then come back and pick up the spoon.
Turns out it really doesn't matter if you accidentally leave it on. I got one recently (though not one of these granite ones) and because it doesn't light up or get hot on its own I've frequently left the burner on with nothing on it and it isn't in any way dangerous
i got a 2 zone induction hob for like 150 bucks. Cobbled together a board from an old set of shelves and stuck it in. Works great
I have a gas stove that is slowly dying on me and I finally decided to replace it (3 out of the 4 burners no longer work) so I have an induction stove on the way and I’m excited! I’ll enjoy the easier cleaning on the surface too! 😅
Uncle Roger: "where your fire? Haiyaaa"
We ended up buying a really affordable portable induction hob, for our boat when refil Calor gas canisters were extra hard to get hold of, since it was pretty efficient and we could run it while connected to 240v shore power. Would definitely recommend since it doesn't get hot itself it's really convenient to use and then pack away without having to wait for it to cool down.
It's definitely worth noting that while the coil doesn't heat the counter top, the hot pan definitely will.
I love that you have a TON of tabs open in your browser. I think those with endlessly curious minds have this tendency. 😁
I saw one of these in one of those world's most expensive houses videos. There is a countertop with a half sphere divit in it big enough for a huge wok. They demonstrated how it can staright up be sizzling food then you lift it up as fast as possible and touch the rock but it's ice cold when you touch it. It's actually crazy.
Mmm.. that's not really how physics works. You can't have a heated system in contact with a cold system and not have an interaction. The counter does get very hot while cooking and you actually have to be pretty careful not to heat up the pan too fast so as not to crack the counter. My aunt had one installed and she cracked the marble in 2 months.
@@mikeslaserstuff4018 how do you control the heat since there wasn't any knob in the first clip?
@@mikeslaserstuff4018 well apparently it is because it literally exists.
@@SleepIntoTheDiamondLife there's a false drawer that flips down, you can see it in the beginning of the clip. There are a set of recessed knobs behind the panel. The same concept has been used for sponge and scrub utensils in front of sinks for over a decade.
@@Faolan_Grey I'm not saying that it doesn't exist, I'm saying that if you have a hot pan on literally anything, the thing it's on WILL get warmer. I even went on to explain that you have to be careful... try to keep up dude. It's not difficult to edit a video and I don't want an idiot like you to go maiming their hand because they saw a youtube short about how cold it actually isnt.
I've been using induction stove for the last 10 years and once you had one you'll never want to go back to anything else. It didn't have to be underneath a slab of granite or what have you, either. A basic induction stove beats anything.
IKEA has one for $60 and I think it’s called Tillreda or something like that and I love it.
i grew up with gas stoves, so it was quite hard for me to grasp induction stoves because there was no flame, but after getting used to it, it really is easier to clean and maintain.
the only bad thing i would say is i can't roast vegetables like eggplants and peppers on direct flame anymore, but it's nothing a portable gas stove can't solve.
@@madeofcastiron honestly, in my experience a tiny butane torch accomplishes basically the same thing, but it takes up much less space. This is especially useful since I don't actually char vegetables all that often.
I mean, I'm pretty sure there's certain foods that physically cannot be made using an induction stove, so it most certainly does not 'beat anything', but I admit that it sounds generally convenient.
@@LavaSaver The only case I've found where you can only use a gas stove is a traditional wok. Other than that you can do everything.
They're actually becoming more popular in professional kitchens. Easy to clean with instant heat of gas stoves but without the worry of gas leaks. I say that as someone that has survived 3 gas leaks at 3 different places of work.
the amount of tabs you have open makes me feel less alone lol
My only concern is cracking the stone. A few years back we had something sous vide for about 24 hours and at some point there was a big bang and a barely visible hairline fracture in the countertop. Maybe that only happens after 20 hours, but it also wasn’t very high temp, and heat was going through plastic to reach the countertop.
Also induction stoves are incredibly distance dependent, so if that stone is too thick you will get very poor induction.
People forget that you have to have steel/iron cookware when they get these, tho.
My friend was dumbfounded when she realized she had to replace all her state of the art cookware. It was state of the art decades ago but she still loved it.
@@sacredweeds Honestly, it's something the salespeople should have told her. :/
Makes me glad I got an induction cooker.
Probably my favorite advancement in stovetops since you didn't need to use fire
This reminds me of the tf2 comics where Saxton hales desk is a literal stove and he cooks steak on it.
the moveable single burner induction cooktops are great for apartments and are almost affordable.
I got one. I love it. It can boil water what feels like instantly and I don't get a hot belly from the stove
Almost? I bought my single burner for about 40 bucks US.
Its affordable i bought my 1200w induction cooktop for 20 usd
I bough a half and half. Half induction and half with classic gas because my wife said she will not like induction.
Now the gas part is just in our way whenever we want to cook or clean. I honestly can't wait for it to break so I can change it to a full induction.
My induction stove isn't built into a granite counter top, but it definitely serves as a counter top! It also has a little light that tells you when it's hot, costs less than 100 bucks, and best of all, it's portable!
I knew my pans had feelings! Thank you for confirming that!
But, wait, where are the rings so you know where to put the pot?!?!
magnets to stick the pan onto them?
Lol it's just a countertop and Hank was missing the sarcasm. There arent any controls either
@@daniel-pablo was thinking that but maybe?
The entire surface works. You don't need to put it anywhere particular. And any size cookware works
@@GigaBoost that's not how induction cookware works. The coils can only go so big and they have to be aligned to the pan. The lan can be bigger than the coil but it still has to be aligned within a couple of inches. And again, there are no controls. If you actually shop for countertop induction ranges they are inset into the granite with indicator lights and control buttons with clearly defined markings for where to place pans. An invisible range is dangerous. Even if the coils don't generate heat directly, if you place a hot pan on a surface, it will heat up.
I had an induction stove in my childhood home, and I can say with certainty that I prefer a gas stove. Induction does not heat up quickly in my experience, the burners take forever to cool down, and it can be difficult to tell if/when a burner has warmed up after being turned on. I feel I have more precision with temperature on a gas stove too-maybe it’s just in my head but induction stoves seem to react slower to temperature changes
I can't believe this is going to be practical judging from used glass cooktops that I've seen that are burned and stained and scratched.
“Haiya! Why induction stove?”
"why you hate fire, Haiya!"
“The granite covers the screams of my ancestors HAIYA”
I was looking for this comment.
It's definitely "pretty" to have the induction cook top hidden under granite, but it won't be pretty when you have an accident because you don't know exactly where your induction rings are. I work with induction burners at work and I've seen some crazy stuff happen when people aren't paying attention.
It can be an multiple ring induction cooktop, that allows to cook in all the surface, turning on only the parts where something big enough is there
@@miguelangelmartinezcasado8935 I would hope the whole surface isn't induction. What happens when you put your metal fork down next to your pan? I can't see where the way the cooking surface is handled could be safe
@@chadrydjord829 per the original video series Hank is responding to, the whole surface is not a cooktop. It seems that from many comments, using the stove without a rubber insulator is bad for the counter, but luckily the original video shows those. I guess if you're not used to it a misplaced metal fork could be dangerous, and I agree there should be markings, but it doesn't seem that big of a deal if the house is full of adults familiar with the cooktop.
I’m never going to stop using the gas stove tops.
Nothing like flame
I keep forgetting that in places like the US it's still common to use gas stoves
My parents old house had an induction stove but the one we currently live in has a gas one. Luckily in literally every other area the house is an upgrade including built in air conditioning so that's good.
My mom uses a old gas stove that still works. It's pretty good for cooking especially when our home is a 1960's one with a spot for a wood stove built in the home so we can technically have a wood stove with a way to vent it in our house because there's a place for it.
The current problem with induction stovetops is that they do not cook evenly. I bought one recently, and all the reviews point out that same core issue. Also, the control we have over the heat needs work. I do believe they just need improvement, and then induction stoves will become a replacement for our current stovetops. Just something to know before you make the switch
Depends on the quality of your pots and pans too. Can definitely mitigate this to some degree by having not the cheapest stuff to cook on. I have lived with induction on and off for almost 20 years, I find it to be very worth it. Whenever I can choose I definitely choose induction! Gas is nice, but induction is just so much simpler and safer.
I got my induction stovetop about two years ago. I was sad that some of my stainless steel didn't have enough ferrous metal but all of my cast iron and my better pieces did. I have never had a problem with it heating unevenly. Mine is an older floor model because I just wanted to try it out.
One major downside of doing it under a counter-top: the increased distance from the cookware dramatically decreases the efficiency of induction. You're gonna spend a lot more money just to get the pan warm.
And when the fragile thin part breaks you need a whole new countertop!
Just FYI- you will be unable to make some things on an induction stove:
Crepes are difficult on an induction stove, because the pan warps easily
Kimchijeon is a pain to get right on an induction stove
No stir fry for you on an induction stove.
Buy it, use it, but i recommend having a small travel burner for some edge cases where you NEED an even heating. Induction stoves don’t heat the surface evenly
We got an induction cooktop when we redid our kitchen and it’s so good. It’s like cooking with gas in terms of how fast stuff heats up (way faster than conventional cooktop) but without extremely inflammable gas, the only thing you have to keep in mind is that some pans and stuff aren’t compatible with it, although I think most newer stuff is
I've had to relearn old habits using it (in a good way). On my old electric stove I would put a pan on and let it heat up for a few minutes while I prepped the stuff to go into it, but induction heats up so fast that I don't have to do that at all. It gets up to heat in like 30 seconds, which is nuts
The number of tabs open on Hank's browser window gives me anxiety...
I moved into this old building and i finally have a gas stove again and i miss this its fantastic to not have to wait 30 min to boil water
It doesn’t take gas stoves that long to boil water, I’d say your stove is just shit
Actually even a terrible gas stove is pretty fast, do you have an electric and you’re just not sure what type you have?
@namedrop721 I am saying that I love my gas stove because the one time I lived with electric it took me 30 min to boil water
@@estrellacasiasinduction stoves and electric are different. Induction boils water in no time, electric stove needs some time (the old metal ones take even longer than the ones with glass).
1. How do you know where the instructors are? You need to know where to put the cookware.
2. The cookware can transfer heat into the granite. I've seen granite explode. I would be afraid of this setup.
3. That's so cool I want one (with a more heat-safe countertop, with indicators for where to put the cookware).
I remember seeing this in a Moody Science video. Dude was like "you could sit on your stove, read the morning paper, and fry the egg in your lap" it's an incredibly fun video
That's an alpha move tbh
Can we all just appreciate the number of tabs this man has open?
The volume of tabs open in your browser window is shocking; cheers mate.
Side note, not all pans work with induction. Needs to be a pot or pan made for induction (if it's magnetic, you can likely use it)
It was the future when I was a kid and my parents build a new house in 1998. They were expensive back then but now it is the only choice that make sense where I live.
I feel like continually heating pans on granite is going to crack it..
It will
they don't show it in the video, but you can use insulators on top or separators (it's like a stand that can hold the skillet or pot)
I don’t see why, Granite is extremely resistant to heat damage which is why it is used in countertops so often and why you don’t need trivets for hot pans/pots with granite. Also, it’s not the granite itself being heated remember. The granite is only being heated by the pan/pot since it is induction, drastically lowering its temperature.
Not only that, but the complete lack of a visible indicator of where the induction coils are WILL result in accidents and/or injuries.
The granite isnt magnetic, so only the pan itself will heat it. Granite is also formed in far hotter temps than that. Heat rating is beyond steel melting temperature at 2100°F at least and cooking is no more than 500°F for BAKING for stove cooking its usually far lower like 300, its just that you'd need to have already checked the granite for any water content inside it, or it will do a steam explosion on ya. So the particular cut of granite probably costs more than $5k with the testing, alone.
Quick thing to point out, just because it doesn't directly heat up itself doesn't mean that the counter won't be hot after cooking. Had a family member intentionally place their hand on the stove after cooking to prove a point and was pissed they got burned 😂😂😂
I cooked soup once on my induction top once. Once done I found a pot holder under the pot that was simply hot.