Team induction here! So glad you showed the porcelain countertop with imbedded induction. What a great option for a small kitchen. Always enjoy your videos.
but make sure it looks different imagine leaving a metal object like a utensil and then picking it up not realizing it was over the element which was on - instant burn
We put a 36” induction cooktop in our renovated kitchen. Best decision ever! Faster. Sleek (touch controls so no crud in and around knobs), easy to clean boil overs as nothing gets baked on surface. Tonnes of features. Go with induction you won’t regret!
Really loving my 30 “induction cooktop . I bought a beautiful protective cover from Amazon. With this protective cover on top of the cooktop is instantly becomes multipurpose surface. I do not miss my gas stove . Loving the easy cleaning and instant touch technology.
I have had all three types in my life. I have done 3 kitchen remodels in the past and always had gas ranges or cooktops installed. I currently own two homes, one with induction the other with gas. The induction cooktop was already installed in the second house when we purchased it. Initially I hated the thing! I burnt everything because I would underestimate the heat levels. Ironically, I am preparing another major kitchen remodel and will definitely be going with induction. As much as I hated it to begin with, once I learned how to use it correctly I was hooked. Water boils faster, the simmer control is perfect and it’s so easy to clean. Also, there’s less heat in my cooking space. All these advantages combined with the new knowledge regarding toxic air levels using gas have me convinced this is the right choice for me. ( By the way, I cook and bake ALOT!)
what does that have to do with a microwave, those are two different things. Microwaves steam things on most plates safely, ranges you have to add a bunch of crap to do the same thing. They are not replacements for one another...
@@richmondvand147 Well, induction gets hot very fast (as does a microwave), so from my perspective they perform the same function. What crap would you be adding? A pan?
I think it really depends on use and dependability. I'm personally on team gas as it's both great on heating and dependability. Can't cook or heat with the other two when the power goes out.
@@jorgeuribe4512 People who have frequent power outages. They're so common in my neighborhood it's become a running joke. Yes, I love induction and use my induction hotplate to cook daily meals, but I need to have a gas stovetop to provide some basic heat and allow cooking when the power goes out during winter. Wish it weren't so. :(
it also heats cookware really differently, gas has entire vessel heating so I can get the sides of my pan hot too. Induction does not unless I've been informed incorrectly that it heats just the bottom and then radiates
1:11 "determine which is more efficient." Nope, you didn't do that. To determine efficiency, you must make sure each method is using the same amount of energy. For example, you can't compare a 2400 watt electric stovetop to a 1200 watt induction cooktop. Efficiency is the ratio of Energy Output ÷ Energy Used. Here, you're merely comparing which MODEL is faster, not which METHOD is faster.
Years ago as a renter I bought a one burner induction counter top appliance at Target for $59.99 and placed a board over the coils on the range in my apt. I had gas in the previous apt. I still have it. I like it because I live in hot climates and they don't heat up the kitchen. Last year I finally found a used Electrolux induction range for only $600! I can put a griddle over the left 2 burners it has a "bridge" capability. Plus the oven can cook convection and slow cook. All digital controls. Has a keep warm burner on top plus the drawer underneath is a warming drawer. You can't find a range with all these features today. Last year I saw Frigidaire had one with the bridge option and it was $5499! I have used the slow cook in the over a few times and it is great you can crisp meat and don't have to have everything soggy. But I don't see this in any of the ranges today. Induction is the way to go.
NYC apartment dweller here. You almost never see ventilation to outside, only recirculating fan filters. If you’re lucky you might get a kitchen window with the stove jammed right against the wall next to it. 😱
I should clarify that there are situations which make ventilation an issue. I think it might deserve some dedicated content on what the options are for people in this situation. Appreciate the input!
I have same problem-no real ventilation to outside, in our 34 years old condo high riser in Florida. I cook using modern conveniences as Instant Pot or combi steam/bake inside our unit, and stir fry outside on balcony with induction cooktop unit. Very rare use electric range inside. I would use induction in next kitchen renovation. By the way this condo is 1450 sq ft unit.
As a professional chef I'd never choose anything but gas, here is why: - working on a gas stove is so much more seamles, you can freely move and shake your heavy pots and pans without worrying about damaging stove surface; - you have easy to use, reliable and instant heat control; - you can tilt your pans allowing for many culinary techniques to be used, in example cooking with a side of a pan or allowing you to efectively baste ingredients that you are frying; - flat-bottomed woks on a induction or electric are nothing but trash, you can't properly use wok techniques without the sides getting hot; - you can flambe or roast vegetables without need of a hand held burner; - yes, you can cook more energy efficient with induction but you can nagate that by having simple one burner induction stove in a drawer for the times when you need to simmer stock for 12 hours, boil large volume of water or do other similar tasks; - as a bonus you can cook even when electricity goes out. In conclusion: induction is made for easy cleanup and power efficiency, gas is made to work on. As a side note both gas and induction have their upsides, on the other hand electric stove is imo not a viable option in any case.
"We" always to remember that these people don't know much about "professional " cooking. Some of us actually do some of that at home as well. Like you said, some things can't be done on an induction cook top. Plus they never talk about how you have to upgrade your electric to have induction. And what are they all gonna do when they have no electric to cook on??? And these experiments are never "equal" to truly compare.
@@bandit8623 I dont think you know what he's talking about, its not about retaining its about applying heat (its also about not fiddling with knobs and instead using height). For example I want to cook some guanciale for carbonara, at one point after cooking flat and rendering out some fat you turn the pan on its edge to collect the fat and meat to fry, so you're now cooking with the side of your pan for most of the time. Electric wont do that it'll maybe heat up a dot vs the entire edge of pan. Here's a video that shows exactly the tenants of gas that the poster was talking about ruclips.net/video/rw03AUoL7yk/видео.html
I have a gas range in my kitchen. It does the job. I prefer it over electric. And can still use the top burners during a power outage. I got an induction top for my camper. I hate using the camp cooker( propane) . Tried boiling water and it took too long. Ended up microwaving the water 1st in order to expedite it. I absolutely love the induction top. I can even use it outdoors even in the wind. I prefer cooking strong smelling things not inside the camper. Even bacon. Buying pots for the induction top, I bring a magnet to test the cookware if it doesn't state it can be used with induction.
I just got my first induction cooktop along with a complete remodel. I've had gas and electric radiant in the past. The electric radiant cooktop (Kenmore brand) had a high power burner that would bring a large pot of water to boil super fast; probably faster than the largest burner on my 36" GE Profile gas cooktop. But either of the 2 are fine in that regard. There are a lot of factors that affect efficiency that your test ignored. Most people aren't worried about how fast a cup of water comes to boil. The far bigger factor for me in my decision to go induction is how fast I can turn DOWN the heat. Induction is similar to gas in that regard while the electric radiant burner takes time to cool. That's by far the biggest drawback for electric radiant technology, i.m.o. My induction set up is still new to me so I need a lot more time with it to adjust and assess if it's right for me. I still love gas because it's very intuitive. Just look at the flame and you can instantly gauge the setting. I'll probably figure that out on my new cooktop after some time but there would be no learning curve with gas. P.s. It's radiant versus induction. They're both electric.
I've used induction for more than 20 years (Sweden) but have experience from both electric and gas as well. No competition - I will choose an induction stove any day of the week unless I was having frequent power-outs. But then I would probably just have a one-burner gas stove as a back up with the ordinary induction stove. Also, I always have a built in stove top with a separate oven. Much more ergonomic better for cleaning.
i always prefer built in hob and separate oven. in the current house we've inherited a 'stove' as the Americans call them (a 600mm wide electric cooker). I hate the thing - nightmare to stop stuff going down the little gaps down the sides and don't get me started on the having to bend down and open a sideways opening door - urgh! Luckily we're in the process of designing a new kitchen with built in appliances - hooray!
I turn on 5 of my 6 gas burners (leaving the high-powered one I use for rare wok stir fries off) to heat enough pots of water to move to my other rooms to maintain enough heat to keep pipes from freezing. I don't think a single burner would do the job. Yes, I could just install a gas backup generator. Maybe someday I will. In the meantime, this is what keeps me and my pipes from freezing when (not if) the power goes out for hours during winter storms.
One thing you may have to do when changing over to an induction range is upgrading your electrical panel. With regards to ventilation, you need a range hood vented to the outside that extends 24" out from the wall to properly cover the front burners - which are typically the most powerful on the cooktop. You might also need make-up air if the vent hood is over 600 cubic feet of exhaust per minute - especially if you have a really tight house.
Everything i've read says induction cooktops are best for the visually impaired. My granddaughter is going blind, so our next stove will definitely be induction.
My Mom talked about a wood-fired heatrola at my grandparents' house, likewise my Dad who grew up in Gulfport. He'd get home from school and his Mom would have left sweet potatoes in a Dutch oven on the hotplate as an afternoon snack.
I do not like how gas ranges get the outsides of the cookware stained and scratched from the burner. The induction range will heat 1 cup of water twice as fast as you single stand alone induction burner. I put a silicone oven baking matt on top of my induction range to make messes even easier to clean up (you can use induction right through the silicone matt). Induction needs far less ventilation than gas and also generates less heat in the kitchen because it only heat the cookware and not the air around it. Great video Mark.
How well does that work when the power is out? I live in a major US city and my grid goes out with frustrating frequency, usually overlapping meal prep hours, sometimes multiple outages in a day, often remaining out even after the automated phone call notification that power has been restored. There is a solar farm nearby and we're paying out the _tuchis_ for a nuclear power plant that will not reach break-even on the costs before it is scheduled to be decommissioned. I'll stick with gas.
meanwhile as a cook I love that it shows use and gains a patina. I love when my dutch oven begins to develop that brown stain from meals past - its a badge of honor and even a bit of history~
We've chosen a Neff induction hob for our new kitchen, which is being installed in August. We've also gone for a Neff double oven. Finally no more bending down opening a side opening oven door for me!!
Hi Mark, Great video and very cool experiment! At this point, I've had experience with gas ranges, exposed electric coil cooktops (like what you had in your video), glass-topped electric coil cooktops, and an induction cooktop (what we have currently). [Side note: When I was a kid, I lived with my family in an extremely rural area that had no gas service at all, and electricity was not consistently reliable enough. To work around that, I remember my family had some kind of range/stove system that ran on kerosene! Oi! So, I have personally seen it all!] I moved into our current home in 2018, which was a new build through a developer. For the record, a couple of years after that for 2020, the state of California had already set a goal of zero net energy for all new residential construction. With that in mind, the developer for my home was only building all-electric houses that came complete with solar panels on the roof. None of their developments even have natural gas lines installed -- the water heaters are highly efficient electric units, and there is an efficient electric HVAC system ("heat-pump") on the roof. Also, their kitchens are all electric and come with induction ranges as a standard feature. In fact, on the day they give you your house keys when you are moving in, they even give you a new set of heavy stainless steel cooking pots so you don't have any issues with your old pots not working with your new induction range! For me, should I ever move to another home in the future, and I have to get a range, I would pick an induction range/cooktop as my first choice. I did not even really know what an induction range was until I moved in here, but I really like everything about it. If an induction range were not available for some reason, then I would still take any other kind of electric cooktop. I have never had a problem with the speed of electric cooktops that I've had in the past. Perhaps the size, maybe the age, and maybe the portable nature of the coil cooktop that you used in the video might have been the issue for it not getting to a high enough temperature. Personally, I have found that electric ranges provide the same cooking strength and capability as gas ranges -- but without the health effects of natural gas. Your newsletter this week even mentioned health issues with natural gas ranges. I think even more and more research in the future will come up about that and people who have natural gas cooktops will need to keep all of it in mind.
Hey thanks for the comment. That is next level customer service, giving you a set of stainless steel pots! I appreciate you sharing your experiences with the different options!
I don't doubt that induction maximizes the energy going into generating heat, but doing a comparison outside on a cold blustery day is likely to exaggerate induction's advantage over gas... In our (still-upcoming) reno, we're going with a gas cooktop - largely because we want to efficiently stir-fry in a rounded steel wok (i.e. with radiant heat gradually dropping off as you get higher up the wok's sides in a way that I suspect you can't really do with a flat-bottomed "wok").
Our induction boils 7L water for pasta in about 15 minutes - 5+ minutes faster than our old electric ceramic top range. The respnse time to turning down the heat is immediate as i don't think we've had any potatoes boil over since we got induction. Our oven has a convection option which is the only option we use. Safety features - the element turns off if no pot is on top after just a few seconds. Only used gas a couple of times so I can't compare my experiences. Great video and I hope you didn't get a chill for being outside so long with the old electric.
Although an induction will always be faster at boiling water, if I had a choice I would go for gas. I live in a small village in the uk and we don’t have gas (unless you have butane bottles) so I’ve had induction and I’ve had to learn how to cook again. I don’t know if it’s my model but it ‘pulses’ heat which is annoying.
really? why dont you guys have gas, is there no gas forcemain to your village? Do you guys have municipal water or are you from an aquifer? I'm so fascinated hahaha HOW DO YOU HEAT YOUR HOUSES I HAVE TO KNOW lol
I learned to cook with gas and have always loved it. However we are looking at induction just as a safety issue as we age. Have already checked our cookware and most wull work.
What about upgrading your electric service? How reliable is the grid in your area? What is your back-up in an all-day outage? You might have already found that gas is more economical and more reliable.
yeah that is a benefit for sure also the same reason you dont get F**KING cooked on food on the glass top (can you tell I have to use a glass scraper on my stove hahah) so its far easier to clean too
This girl isn't slaving over a hot stove anymore ... Induction keeps the kitchen cooler. Think about why it is so hot standing at a gas stove. A good amount of heat is not going to where you want it (cooking your food), it is being dispersed into the surrounding environment. Not so with the induction stove ... PS ... Nice idea for a video there Mark !
Perfect timing on this video, we were just talking about ranges. I was pretty set on going with a gas range but reading about induction ranges got me interested. However I'm worried about the durability of the induction range top. Are they easy to scratch?
I would think that they would scratch the same as a ceramic top. Mine is very durable, but I can't say to what degree it's scratch resistant. Though if installed in a porcelain top, it would be 100% scratch proof. But we're talking big bucks now.
Don't worry about scratching it. You'll be spending a lot less polishing a scuff than for upgrading your panel box and service, let alone replacing one of those fiddly little proprietary circuit boards.
Comment , then question. 1. I love induction, I think for resale that people don't get it. Also for power.outages, gas is better. Which we get a bit. Question. I am thinking of a 48 in. I would think of the right side (18 in) as a landing area that is 100% safe, no protection required. 48 is not that much more than a 30 gas. Like 1400 versus 3000. Your thoughts senor
@Mark Tobin Kitchen Design I have Mark..the cost difference between a 36 and a 48 isn't very much and for resale it gets a "second" or double oven. Torn Before I proceed, I will get your advice package and show pics.
I had my first induction experience not long ago at an airbnb (Iceland), after using gas for over 20 years. As much as I love seeing fire, I'm completely at peace with a move to induction lol. I'm also no fan of scrubbing the massive cast iron grates on my gas range.
This is where I'm at. I was so skeptical of induction because electric stoves are awful, but I used one in Berlin and now I'm debating it for our new range. I hate cleaning the grates and around the burners
I think the test you did might be a bit off. Being outside in windy conditions disadvantaged the gas and electric burners, as the flame could be blown and air can flow between the coils. The induction heats the pot itself, so other than air blowing on the pot itself, which happened on all three tests, it didn’t effect the induction. I do more than boil water and I’m used to a flame that I can see to regulate the heat. I hate electric stoves. They’re harder to clean than gas. If I can’t have gas, I’d go induction, at least indoors. I’d love to build an outdoor kitchen/bbq. I would build it to burn both propane and wood, in case they ban propane.
If you have electric now, it's basically a straight swap for induction since most electric cooktops use the same amp circuit as you need for induction (50amp)
Also, many others have done this test indoors...under all conditions, the induction will boil the water fastest cause it send the most amount of its energy into the pot...followed by electric and gas bringing up the tail end in most cases unless the burners are absolutely massive...then it finishes 2nd
@@triaxe-mmb I'm well aware of induction's faster boil time. I'm just saying gas and electric may be faster indoors, even if they don't beat induction. And fastest boil time might not be the most important thing.
@@billvojtech5686 I got that. I think the reviewers/presenters all use boil time as a proxy for power/BTU since it's hard to really compare otherwise. It think where the induction really excels is at low simmers, quick temp changes, and most importantly at clean up.
I have always been team gas but in my new build going with induction inside but will have gas to the outside “summer” kitchen. I just want that sleekness and I don’t cook everyday for an army any more.
We currently have a gas range top. We are starting a renovation shortly and will be putting in an induction cooktop. Unfortunately many of our pans will need to be replaced. I am looking forward to the easy cleanup!
Unless I got a defective countertop induction cooktop, I don’t like that it cycles on and off like an electric burner. I get a nice consistent heat with gas.
I might add a one or two pot induction hotplate as a supplement in my kitchen, but the reliability of the gas supply as compared to the notorious unreliability of the electric grid makes the gas cooktop the only logical choice.
They have ranges now with gas and induction in it...though I don't think there are any smaller than a 36 or 48"...you can do it as cooktops with modules but it will get pricey
@@azlady8102 Do you have access to propane? The problem is, when we have ice storms or tropical storm remnants and such and we lose power for an extended period, having a combustion heat source for cooking is a convenience in the summer and a matter of life and death in the winter, not to mention hot water for sanitation and hygiene. Also consider that in my market gas is more cost effective. My fifteen-year-old gas water heater died yesterday and the plumber is on the way with a beautiful new fifty-gallon short tank gas unit rated with a lower energy cost than the forty it is replacing.
Generally I'm not a fan of having a range in front of a window. However, in the right layout it will work. Those ceiling mount vents are pulling a lot of air, so having the window to open is helpful. Functionally I'm ok with it, maybe just not aesthetically. But that's just me.
Very good video suggestion. I have that one on the short list. it seams more and more people are interested in that topic. Thanks so much for watching!
I'm getting ready to rip out the old Alderwood cabinets and put in new white cabinets. I already ordered the new 36" range with glass top. I just tested my old coil stove and it boiled a cup of water in 2 minutes 30 seconds. I could not get used to the portable induction stove I bought and I only had one pot that would work on it. Maybe it takes time to get used to the induction but for now I am not a fan.
The controls on induction the induction cooktops I have seen are absolutely non-intuitive. If I want to spend hours learning to navigate touch control menus, I'll trade in my Rambler.
I just bought my first home in the end of 2023. It came with an old eclectic stove with coils and I HATE it. I want to switch to gas. I learnt how to cook on gas, I'm used to gas. I have gas for heating. I prefer gas because if the power goes out I can still cook on the stovetop. However, if installing gas isn't possible I plan to switch to induction and I'll use my grill as a backup for cooking although that will suck in a blizzard.
Downdraft possibly. Ventilation is a bigger conversation than I allowed for in this video. Might be worth dedicating a video to this topic and this question specifically!
Added side note. If you have dogs that are prone to counter surfing/sniffing, make sure to get a range in which the controls are on the top or back wall and not on the front. It is not hard for a wandering snout to knock a dial to the on position. This can be particularly problematic with gas ranges.
Not all stainless steel is compatible with induction. Best way to tell is carry a magnet with you when shopping. If the bottom of the pan is magnetic it should work with induction but a lot of stainless steel cookware is not. Newer and higher priced cookware is, but the overwhelming majority of cookware available at stores like Walmart, Target, Macy’s, etc in my area is not.
🧐idk why people think boiling water speed is the determining test as to which stove is "better." I don't eat boiled water and if I did-I'd use a microwave. Me? I like flavor. Flavor comes not only from ingredients, but cooking technique. Some techniques, ergo flavor, can only be accomplished with a gas burner (or open flame if you're camping). My 2 cents.
@@MTKDofficial mkayyy...talking about food, though & frankly, having lived in many, many places in the world-water tastes differently everywhere. 🧐Water shouldn't "taste" at all...if it's just water. But it never is.
I had an induction stove in the past, but I am Team Gas all the way because as a fervent cook who owns a home catering business, there is just so much more that you can do on a gas range that you cannot do on an induction top. Also, you are not limited to the type of cookware that you can use, and when the lights go out, you can still cook. I make a lot of Indian, Mediterranean, and Mexican dishes, and I have tawas and comals to make rotis, flat breads, and tortillas, and you really need flame to make those delicious foods properly. Personally, I think induction stoves are for people who do not cook very much and want an easy clean-up, but to me, Flame = Flavour. 💕
I have owned both, induction is absolutely better for most kitchens due to speed, ease of use and no fumes in the house. Gas is better for Wok cooking but only if you have a very high flow industrial stove where the flame goes all the way up the side , and that is not 99% of residential gas stoves. So Indian or Mediterranean restaraunt kitchens sure gas, for everyone else induction :P
@@Battleneter There is a reason why all professional restaurants and pro-chefs choose gas stovetops over induction, even within their own homes. We can strongly disagree, maintain our preferences, and leave it at that. 🙂
I have a whole different take on induction. I am 62, and a few years a go, a sudden unexpected spinal injury left me with nerve damage and a right dropfoot. So now I need a cane or a rolling walker to walk. Due to balance and mobility issues, I think induction should be the way to go for everyone, especially as you age. Unlike gas or electric burners, if you stumble, you won’t burn yourself on an induction cooktop. Accidents with induction, unlike gas or electric coil, will NOT send you to the hospital with burns, especially as you age. And I would rather have a cooktop, not a range, easier to maintain and clean. With wall ovens separate. And how often do we use a full size oven these days? Especially when small air fryer style countertop model ovens work as well, especially when you are an empty nester? I would rather clean a cooktop induction unit quickly, due to my physical limitations, then be scrubbing a gas or electric coil cooktop where drips burn on and require a lot of extra cleaning. It is, as I said earlier, a lot safer. Also, I would have a pot filler over the stove. I cannot lift heavy pots anymore, due to my disability, but doesn’t it just make sense for everyone? I would really like to say that this is not just an aging issue, it is a common sense issue. It helps now when you are younger, but as you age, it becomes even more important. I live in a 2 story home, master upstairs. I wish I had bought a ranch so I could stay and age in place. But now we have to move to a ranch, due to my issues. But, as we all get older, stairs and potential falls become an issue. Same with kitchen design. Think ahead. Get pull out drawers for plates, etc., to help avoid issues with lifting. Get a mixer lift. Think of your potential future needs and limitations as you age, not just now when you are younger. Doing these things can help you now and in the future. Especially if you want to age in place in your own home. In bathrooms, a full built in bench and lowered hand held showers, or a tub space for a future walk in safety tub with jets to ease pain will help now and in the future. Think ahead.
You do realize there's more to cooking than boiling water fast? (Aside from college dorm students making pasta every night...) There is no replacement for the feedback and control of gas. Plus the buzzing of induction, the touch controls being inoperable if you spill anything on it, and the auto shut-off when you tilt the pan to baste...
I live in Atlanta and we have power outages. While induction may work when the grid is on, gas is reliable during our frequent, random, and never adequately explained power outages.
I doubt gas will be banned, just not available going forward would be my guess. I think gas will be improved and mandate ventilation. I currently have gas with no ventilation.
I love my induction but the pan selection is a little more complicated than I have generally found on the internet. First, most but not all, stainless steel will work. But some work much better than others. Pots without dimpled bottoms are much more efficient than dimpled pots. It makes sense. The more surface area contacting the pot the more effective the magnet. Cast iron works well. Aluminum and copper do not. Aluminum and copper sandwiched with a high iron stainless will also work well.
I am team gas all the way!!!!! Cooking is pure pleasure especially when it tast good... Pollutants give me a break......my grandma had gas stove raised 10 kids in a 2 bedroom house all died of old age...the oldest to 104🎉....keep us informed and laughing😂😂😂😂your a joy👍🏻👍🏻👍🏻👍🏻
Ahh, the fallacy of my grandma did it...by your logic the following is perfectly a fine position right? They used to use DDT when my grandma was alive and raising her 8 kids on our farm to control bugs and pests and all her kids have lived/are living long lives so DDT is OK. I don't get why they stopped using it. I don't know any one who had failed pregnancies or impacted kids from it so let's bring it back and spray it everywhere - we all hate these damn mosquitoes right! 🤦🏾♂️
@@1979royalknight we have great vent hoods...we have had gas and No one in our family ever got sick even gas hot water heart and we have built our third home all three to today's standard one even has foam insulation...
Electric is a pain in the butt. It takes forever and isn't precise. I bought 2 portable induction cooktops and figured out a way to use them under the fan of my gas stove. That gas smell stays downstairs for the whole day. Induction doesn't. I saw that there are covers that cover the whole cooktop to place the burners on so you don't have to buy a new stove. Plus they are made out of various woods.
Actually the old style of stoves with the circular elements will outlast and induction range stove as the circular elements are designed for heavy friction and pan movement across the elements. This is not the same with induction ranges as friction across the induction surface will cause many scratch and wear marks over time (five years). I had a friend in Taiwan who had an induction stove and she even said induction stoves were a waste of money as once the surface becomes scratched it is difficult to remove the scratch and wear marks. We have an old Kenmore Elite for the past 40 years with the regular circular elements and that stove is still working perfectly in 2023.
It's interesting how you're using the same pot to do each test. This would skew the results, due to the fact its already preheated from the other power sources.
I went with gas because natural gas is more affordable in my area and well I just love cooking with gas...however, if gas was not an option it is a no-brainer that I would spend the $$$ for induction, hands down. Plain old electric stoves are just the cheap option these days. They are awful for cooking.
Induction has advantages, I won't deny it but cooking is not just about boiling water fast. Some food must be cooked slowly in order to taste good and if you turn an induction stove down, usually it just switches on and off, so, for example, now it's boiling, it doesn't boil any more, in a few seconds it boils again. I simply don't like it, either it burns things or it doesn't heat at all!
"Stylistic appeal" is now definitely a thing😂🤣 I currently have electric, its totally useless. Roast doesn't taste as good from electric, then it does gas. Is there such a thing as induction oven?🤔
Gas is better for precise & consistent temperature. Electric stoves don't maintain their temperature nearly as well. Precision is far more important than speed.
Team gas by far. A good gas stove always Looks better than a good induction stove and imo cooks better. Cooking over a gas stove for a foodie/cuisine enthusiast is like driving a manual stick shift sports car for a car enthusiast. it’s not necessarily about the speed of a car or how fast your stove boils water. it’s about engaging in the driving experience and all that comes with it, now If you run into traffic then pull out your plug in induction stove ahaha.
Induction is best, I have been using it here in the US for years, although it is much more expensive really does deliver on its promises, whereas I find gas and electric really over promise and under deliver, especially gas because there is more hype behind it, whereas electric isn't hyped at all. Induction is Safer, More Powerful, and way easier to Clean than both Gas and Electric. It has a very wide range of temperatures, unlike gas, which really struggles on very low heats, It also doesn't heat up and pollute your kitchen unlike gas. Induction is responsive, Unlike Electric there is no thermal momentum other than what is in the cookware on induction, Induction also has faster heatup and cooldown than Electric, more similar to gas. Also Although Glass top electric is in theory easy to clean, in practice it isn't, because stuff gets burned on, just like gas. There are drawbacks to induction in terms of Fixability, and Reliability but that is true for most newer technologies.
I thought he was gonna go deep about the efficiencies of induction cookers. Example how many kWh/$ both the electric cookers consume as compared to the cost of gas. Instead he yapped about the placement of ranges in kitchen designs.
Just any pot on which magnet sticks. Cast iron, Carbon Steel work. Most pots made after the 2010s are usually induction compatible, even aluminium. Stick a magnet at the bottom and see. The bottom doesn't have to be perfectly flat either.
Exactly and still the induction burner was unfazed. Kind of proves the point even better I thought. lol. Though I doubt this will be published in a journal. oh and the flame never blew out.
Honestly your video should have 2 options induction and gas haha. Electric coil burners are so dumb these days unless you run slum lord housing... As a cook I'm pretty torn between Bosch of either fuel type I ALMOST want a stove that is half induction half gas with a convection oven. DO NOT HIDE YOUR INDUCTION COOK AREA this is a bad f**king idea - wanna get severe burns do that. Yikes imagine just leaving a metal object on that area by mistake (like your kid doing so) then going and picking it up because you didn't know it was on or you are in the middle of a cook and have moved the pan
Your “experiment” between gas, electric n induction unit was conducted *_very_* crudely. Just lining 3 random units is not appropriate to evaluate which is best. For example, Induction depends on the size of the Electro-magnetic coils mainly, plus a few other variables - So viewers need to take these & other variables into account before deciding which one is best for them. It’s not as simple as your “experiment” makes it out to be.
@@MTKDofficial High MF make you tired - often in the car for most (Long car trips, but varies by model)...also high MF from range hood (Blower) and m/w oven - goes down fast w/ distance...go ol' school - natgas. not sure about elec coils - but i think pretty low. Keep m/w away from head. Go range hood mounted higher...
I know many (especially older) cooks that would swear by that, but imo as a chef it is just a myth (although i have never compared side by side two of the same dishes cooked on two different types of stoves). That might be beacause someone was used to cook on a gas their whole life and induction just have a different dynamic of cooking so dishes might taste slightly different if prepared in the same way. Also you can't easly(or at all) use many culinary techniques, as well as a wok pan, w/o a gas burner.
With Induction you also got to watch out for those who have a pacemaker, the magnetic field can apparently mess with those. 🧐 And induction can sometimes make a noise too, almost everyone assumes there is no noise. 🥴 And most stainless steel pans will work with induction, but there needs to be ferrous metals in the pan in order for it to react. 🤓
Your experiment is completely unreliable - for starters , who cooks outdoors as a matter of course. But more than that - the gas burner you used does not compare to a good gas range in your kitchen - even moreso for the electric burner you used - it is nowhere near the performance of a halfway decent electric range -- so while induction may be faster - your experiment does not prove much of anything.
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Team induction here! So glad you showed the porcelain countertop with imbedded induction. What a great option for a small kitchen. Always enjoy your videos.
but make sure it looks different imagine leaving a metal object like a utensil and then picking it up not realizing it was over the element which was on - instant burn
We put a 36” induction cooktop in our renovated kitchen. Best decision ever! Faster. Sleek (touch controls so no crud in and around knobs), easy to clean boil overs as nothing gets baked on surface. Tonnes of features. Go with induction you won’t regret!
I'm moving to a house with an induction cooktop, and leaving a gas range, how is your hydro bill?
@@marymarymillidweeb2661 energy consumption is rated at 175 wh/kg
Really loving my 30 “induction cooktop . I bought a beautiful protective cover from Amazon. With this protective cover on top of the cooktop is instantly becomes multipurpose surface. I do not miss my gas stove . Loving the easy cleaning and instant touch technology.
Which brand ? I hear the surface scratches easily?
Touch controls are one of the things that break first on appliances. It's better to just have knobs.
I have had all three types in my life. I have done 3 kitchen remodels in the past and always had gas ranges or cooktops installed. I currently own two homes, one with induction the other with gas. The induction cooktop was already installed in the second house when we purchased it. Initially I hated the thing! I burnt everything because I would underestimate the heat levels. Ironically, I am preparing another major kitchen remodel and will definitely be going with induction. As much as I hated it to begin with, once I learned how to use it correctly I was hooked. Water boils faster, the simmer control is perfect and it’s so easy to clean. Also, there’s less heat in my cooking space. All these advantages combined with the new knowledge regarding toxic air levels using gas have me convinced this is the right choice for me. ( By the way, I cook and bake ALOT!)
Love this!!
Since u cook and BAKE a lot, can you please provide me with your stove model/brand name?
Because an induction cooktop heats leftovers so quicky, I was able to discard my microwave. More countertop space is a bonus.
Genius! I didn't realize this side benefit!!
what does that have to do with a microwave, those are two different things. Microwaves steam things on most plates safely, ranges you have to add a bunch of crap to do the same thing. They are not replacements for one another...
@@richmondvand147 Well, induction gets hot very fast (as does a microwave), so from my perspective they perform the same function. What crap would you be adding? A pan?
I think it really depends on use and dependability.
I'm personally on team gas as it's both great on heating and dependability.
Can't cook or heat with the other two when the power goes out.
Who thinks about cooking when the power goes out 🙄
@@jorgeuribe4512 people in Florida during hurricane season
@@jorgeuribe4512 People who have frequent power outages. They're so common in my neighborhood it's become a running joke. Yes, I love induction and use my induction hotplate to cook daily meals, but I need to have a gas stovetop to provide some basic heat and allow cooking when the power goes out during winter. Wish it weren't so. :(
it also heats cookware really differently, gas has entire vessel heating so I can get the sides of my pan hot too. Induction does not unless I've been informed incorrectly that it heats just the bottom and then radiates
1:11 "determine which is more efficient." Nope, you didn't do that. To determine efficiency, you must make sure each method is using the same amount of energy. For example, you can't compare a 2400 watt electric stovetop to a 1200 watt induction cooktop. Efficiency is the ratio of Energy Output ÷ Energy Used. Here, you're merely comparing which MODEL is faster, not which METHOD is faster.
to me that equates to efficiency lol
Years ago as a renter I bought a one burner induction counter top appliance at Target for $59.99 and placed a board over the coils on the range in my apt. I had gas in the previous apt. I still have it. I like it because I live in hot climates and they don't heat up the kitchen.
Last year I finally found a used Electrolux induction range for only $600! I can put a griddle over the left 2 burners it has a "bridge" capability. Plus the oven can cook convection and slow cook. All digital controls. Has a keep warm burner on top plus the drawer underneath is a warming drawer.
You can't find a range with all these features today. Last year I saw Frigidaire had one with the bridge option and it was $5499! I have used the slow cook in the over a few times and it is great you can crisp meat and don't have to have everything soggy. But I don't see this in any of the ranges today.
Induction is the way to go.
That's a steal of a deal. Prices are certainly crazy these days.
NYC apartment dweller here. You almost never see ventilation to outside, only recirculating fan filters. If you’re lucky you might get a kitchen window with the stove jammed right against the wall next to it. 😱
I should clarify that there are situations which make ventilation an issue. I think it might deserve some dedicated content on what the options are for people in this situation. Appreciate the input!
I have same problem-no real ventilation to outside, in our 34 years old condo high riser in Florida. I cook using modern conveniences as Instant Pot or combi steam/bake inside our unit, and stir fry outside on balcony with induction cooktop unit. Very rare use electric range inside. I would use induction in next kitchen renovation. By the way this condo is 1450 sq ft unit.
As a professional chef I'd never choose anything but gas, here is why:
- working on a gas stove is so much more seamles, you can freely move and shake your heavy pots and pans without worrying about damaging stove surface;
- you have easy to use, reliable and instant heat control;
- you can tilt your pans allowing for many culinary techniques to be used, in example cooking with a side of a pan or allowing you to efectively baste ingredients that you are frying;
- flat-bottomed woks on a induction or electric are nothing but trash, you can't properly use wok techniques without the sides getting hot;
- you can flambe or roast vegetables without need of a hand held burner;
- yes, you can cook more energy efficient with induction but you can nagate that by having simple one burner induction stove in a drawer for the times when you need to simmer stock for 12 hours, boil large volume of water or do other similar tasks;
- as a bonus you can cook even when electricity goes out.
In conclusion: induction is made for easy cleanup and power efficiency, gas is made to work on.
As a side note both gas and induction have their upsides, on the other hand electric stove is imo not a viable option in any case.
Very good points to consider !!
"We" always to remember that these people don't know much about "professional " cooking.
Some of us actually do some of that at home as well. Like you said, some things can't be done on an induction cook top. Plus they never talk about how you have to upgrade your electric to have induction. And what are they all gonna do when they have no electric to cook on???
And these experiments are never "equal" to truly compare.
if your pan doesnt hold heat more than 30 seconds its a crappy pan you can tilt on any heatsource.
yeah really theres only 2 options these days unless youre a slum lord ROFL
@@bandit8623 I dont think you know what he's talking about, its not about retaining its about applying heat (its also about not fiddling with knobs and instead using height). For example I want to cook some guanciale for carbonara, at one point after cooking flat and rendering out some fat you turn the pan on its edge to collect the fat and meat to fry, so you're now cooking with the side of your pan for most of the time. Electric wont do that it'll maybe heat up a dot vs the entire edge of pan. Here's a video that shows exactly the tenants of gas that the poster was talking about ruclips.net/video/rw03AUoL7yk/видео.html
I have a gas range in my kitchen. It does the job. I prefer it over electric. And can still use the top burners during a power outage. I got an induction top for my camper. I hate using the camp cooker( propane) . Tried boiling water and it took too long. Ended up microwaving the water 1st in order to expedite it. I absolutely love the induction top. I can even use it outdoors even in the wind. I prefer cooking strong smelling things not inside the camper. Even bacon. Buying pots for the induction top, I bring a magnet to test the cookware if it doesn't state it can be used with induction.
Bringing a magnet is a great tip. Thanks for the input and for watching!
I just got my first induction cooktop along with a complete remodel. I've had gas and electric radiant in the past. The electric radiant cooktop (Kenmore brand) had a high power burner that would bring a large pot of water to boil super fast; probably faster than the largest burner on my 36" GE Profile gas cooktop. But either of the 2 are fine in that regard.
There are a lot of factors that affect efficiency that your test ignored. Most people aren't worried about how fast a cup of water comes to boil. The far bigger factor for me in my decision to go induction is how fast I can turn DOWN the heat. Induction is similar to gas in that regard while the electric radiant burner takes time to cool. That's by far the biggest drawback for electric radiant technology, i.m.o.
My induction set up is still new to me so I need a lot more time with it to adjust and assess if it's right for me. I still love gas because it's very intuitive. Just look at the flame and you can instantly gauge the setting. I'll probably figure that out on my new cooktop after some time but there would be no learning curve with gas.
P.s. It's radiant versus induction. They're both electric.
I've used induction for more than 20 years (Sweden) but have experience from both electric and gas as well. No competition - I will choose an induction stove any day of the week unless I was having frequent power-outs. But then I would probably just have a one-burner gas stove as a back up with the ordinary induction stove. Also, I always have a built in stove top with a separate oven. Much more ergonomic better for cleaning.
i always prefer built in hob and separate oven. in the current house we've inherited a 'stove' as the Americans call them (a 600mm wide electric cooker). I hate the thing - nightmare to stop stuff going down the little gaps down the sides and don't get me started on the having to bend down and open a sideways opening door - urgh! Luckily we're in the process of designing a new kitchen with built in appliances - hooray!
I turn on 5 of my 6 gas burners (leaving the high-powered one I use for rare wok stir fries off) to heat enough pots of water to move to my other rooms to maintain enough heat to keep pipes from freezing. I don't think a single burner would do the job. Yes, I could just install a gas backup generator. Maybe someday I will. In the meantime, this is what keeps me and my pipes from freezing when (not if) the power goes out for hours during winter storms.
One thing you may have to do when changing over to an induction range is upgrading your electrical panel. With regards to ventilation, you need a range hood vented to the outside that extends 24" out from the wall to properly cover the front burners - which are typically the most powerful on the cooktop. You might also need make-up air if the vent hood is over 600 cubic feet of exhaust per minute - especially if you have a really tight house.
Good point on the make up air. I think it's actually less than that in most places. Ventilation deserves some dedicated content I think.
Everything i've read says induction cooktops are best for the visually impaired. My granddaughter is going blind, so our next stove will definitely be induction.
Excellent insight!!
@@MTKDofficial Thank you. FYI, GE has a line of appliances geared toward the visually impaired.
My Mom talked about a wood-fired heatrola at my grandparents' house, likewise my Dad who grew up in Gulfport.
He'd get home from school and his Mom would have left sweet potatoes in a Dutch oven on the hotplate as an afternoon snack.
I do not like how gas ranges get the outsides of the cookware stained and scratched from the burner. The induction range will heat 1 cup of water twice as fast as you single stand alone induction burner. I put a silicone oven baking matt on top of my induction range to make messes even easier to clean up (you can use induction right through the silicone matt). Induction needs far less ventilation than gas and also generates less heat in the kitchen because it only heat the cookware and not the air around it. Great video Mark.
Thanks for watching. There are so many great comments. I didn't know that about the silicone baking matt. That's really interesting.
How well does that work when the power is out?
I live in a major US city and my grid goes out with frustrating frequency, usually overlapping meal prep hours, sometimes multiple outages in a day, often remaining out even after the automated phone call notification that power has been restored.
There is a solar farm nearby and we're paying out the _tuchis_ for a nuclear power plant that will not reach break-even on the costs before it is scheduled to be decommissioned.
I'll stick with gas.
@@MTKDofficial They're advertising similar shields for gas cooktops now.
@@winstonelston5743 Sounds like a backup generator would solve many power outage problems.
meanwhile as a cook I love that it shows use and gains a patina. I love when my dutch oven begins to develop that brown stain from meals past - its a badge of honor and even a bit of history~
We've chosen a Neff induction hob for our new kitchen, which is being installed in August. We've also gone for a Neff double oven. Finally no more bending down opening a side opening oven door for me!!
Hi Mark, Great video and very cool experiment! At this point, I've had experience with gas ranges, exposed electric coil cooktops (like what you had in your video), glass-topped electric coil cooktops, and an induction cooktop (what we have currently). [Side note: When I was a kid, I lived with my family in an extremely rural area that had no gas service at all, and electricity was not consistently reliable enough. To work around that, I remember my family had some kind of range/stove system that ran on kerosene! Oi! So, I have personally seen it all!] I moved into our current home in 2018, which was a new build through a developer. For the record, a couple of years after that for 2020, the state of California had already set a goal of zero net energy for all new residential construction. With that in mind, the developer for my home was only building all-electric houses that came complete with solar panels on the roof. None of their developments even have natural gas lines installed -- the water heaters are highly efficient electric units, and there is an efficient electric HVAC system ("heat-pump") on the roof. Also, their kitchens are all electric and come with induction ranges as a standard feature. In fact, on the day they give you your house keys when you are moving in, they even give you a new set of heavy stainless steel cooking pots so you don't have any issues with your old pots not working with your new induction range! For me, should I ever move to another home in the future, and I have to get a range, I would pick an induction range/cooktop as my first choice. I did not even really know what an induction range was until I moved in here, but I really like everything about it. If an induction range were not available for some reason, then I would still take any other kind of electric cooktop. I have never had a problem with the speed of electric cooktops that I've had in the past. Perhaps the size, maybe the age, and maybe the portable nature of the coil cooktop that you used in the video might have been the issue for it not getting to a high enough temperature. Personally, I have found that electric ranges provide the same cooking strength and capability as gas ranges -- but without the health effects of natural gas. Your newsletter this week even mentioned health issues with natural gas ranges. I think even more and more research in the future will come up about that and people who have natural gas cooktops will need to keep all of it in mind.
Hey thanks for the comment. That is next level customer service, giving you a set of stainless steel pots! I appreciate you sharing your experiences with the different options!
I don't doubt that induction maximizes the energy going into generating heat, but doing a comparison outside on a cold blustery day is likely to exaggerate induction's advantage over gas...
In our (still-upcoming) reno, we're going with a gas cooktop - largely because we want to efficiently stir-fry in a rounded steel wok (i.e. with radiant heat gradually dropping off as you get higher up the wok's sides in a way that I suspect you can't really do with a flat-bottomed "wok").
Yeah, my "experiment" definitely has some flaws. lol. Good point on the wok issue.
I have a flat bottomed wok made for use on my induction stove. It’s not exactly the same as a traditional wok, but it works well for me.
@@bonniegreenfeld5109 If it's a flat-bottom, it's a sautee pan, not a wok.
I absolutely love my induction stove. It's the best thing I have ever purchased.
Our induction boils 7L water for pasta in about 15 minutes - 5+ minutes faster than our old electric ceramic top range. The respnse time to turning down the heat is immediate as i don't think we've had any potatoes boil over since we got induction. Our oven has a convection option which is the only option we use. Safety features - the element turns off if no pot is on top after just a few seconds. Only used gas a couple of times so I can't compare my experiences.
Great video and I hope you didn't get a chill for being outside so long with the old electric.
Thanks Valerie! I all warmed up now! That little experiment really has me thinking of switching to induction.
Although an induction will always be faster at boiling water, if I had a choice I would go for gas. I live in a small village in the uk and we don’t have gas (unless you have butane bottles) so I’ve had induction and I’ve had to learn how to cook again. I don’t know if it’s my model but it ‘pulses’ heat which is annoying.
Interesting. I've been electric my whole life, so I'd take either. haha
really? why dont you guys have gas, is there no gas forcemain to your village? Do you guys have municipal water or are you from an aquifer? I'm so fascinated hahaha HOW DO YOU HEAT YOUR HOUSES I HAVE TO KNOW lol
I learned to cook with gas and have always loved it. However we are looking at induction just as a safety issue as we age. Have already checked our cookware and most wull work.
What about upgrading your electric service?
How reliable is the grid in your area?
What is your back-up in an all-day outage?
You might have already found that gas is more economical and more reliable.
yeah that is a benefit for sure also the same reason you dont get F**KING cooked on food on the glass top (can you tell I have to use a glass scraper on my stove hahah) so its far easier to clean too
This girl isn't slaving over a hot stove anymore ... Induction keeps the kitchen cooler. Think about why it is so hot standing at a gas stove. A good amount of heat is not going to where you want it (cooking your food), it is being dispersed into the surrounding environment. Not so with the induction stove ... PS ... Nice idea for a video there Mark !
Thanks! Good point on the heat in the kitchen. I didn't really think about that.
Perfect timing on this video, we were just talking about ranges. I was pretty set on going with a gas range but reading about induction ranges got me interested. However I'm worried about the durability of the induction range top. Are they easy to scratch?
I would think that they would scratch the same as a ceramic top. Mine is very durable, but I can't say to what degree it's scratch resistant. Though if installed in a porcelain top, it would be 100% scratch proof. But we're talking big bucks now.
Induction Cooktop Mat, Heat Resistant Cooktops Scratch Protector Silicone Non Slip
Don't worry about scratching it. You'll be spending a lot less polishing a scuff than for upgrading your panel box and service, let alone replacing one of those fiddly little proprietary circuit boards.
Comment , then question. 1. I love induction, I think for resale that people don't get it. Also for power.outages, gas is better. Which we get a bit. Question. I am thinking of a 48 in. I would think of the right side (18 in) as a landing area that is 100% safe, no protection required. 48 is not that much more than a 30 gas. Like 1400 versus 3000. Your thoughts senor
Have you thought of splitting the difference and going with 36"?
@Mark Tobin Kitchen Design I have Mark..the cost difference between a 36 and a 48 isn't very much and for resale it gets a "second" or double oven. Torn
Before I proceed, I will get your advice package and show pics.
I had my first induction experience not long ago at an airbnb (Iceland), after using gas for over 20 years. As much as I love seeing fire, I'm completely at peace with a move to induction lol. I'm also no fan of scrubbing the massive cast iron grates on my gas range.
This is where I'm at. I was so skeptical of induction because electric stoves are awful, but I used one in Berlin and now I'm debating it for our new range. I hate cleaning the grates and around the burners
bosch makes em so you can throw them in the dishwasher
I think the test you did might be a bit off. Being outside in windy conditions disadvantaged the gas and electric burners, as the flame could be blown and air can flow between the coils. The induction heats the pot itself, so other than air blowing on the pot itself, which happened on all three tests, it didn’t effect the induction. I do more than boil water and I’m used to a flame that I can see to regulate the heat. I hate electric stoves. They’re harder to clean than gas. If I can’t have gas, I’d go induction, at least indoors. I’d love to build an outdoor kitchen/bbq. I would build it to burn both propane and wood, in case they ban propane.
Agree❤
If you have electric now, it's basically a straight swap for induction since most electric cooktops use the same amp circuit as you need for induction (50amp)
Also, many others have done this test indoors...under all conditions, the induction will boil the water fastest cause it send the most amount of its energy into the pot...followed by electric and gas bringing up the tail end in most cases unless the burners are absolutely massive...then it finishes 2nd
@@triaxe-mmb I'm well aware of induction's faster boil time. I'm just saying gas and electric may be faster indoors, even if they don't beat induction. And fastest boil time might not be the most important thing.
@@billvojtech5686 I got that. I think the reviewers/presenters all use boil time as a proxy for power/BTU since it's hard to really compare otherwise.
It think where the induction really excels is at low simmers, quick temp changes, and most importantly at clean up.
I have always been team gas but in my new build going with induction inside but will have gas to the outside “summer” kitchen. I just want that sleekness and I don’t cook everyday for an army any more.
Best of both worlds!
We currently have a gas range top. We are starting a renovation shortly and will be putting in an induction cooktop. Unfortunately many of our pans will need to be replaced. I am looking forward to the easy cleanup!
Unless I got a defective countertop induction cooktop, I don’t like that it cycles on and off like an electric burner. I get a nice consistent heat with gas.
Just can't get past how scratched up so many glass tops appear! We cook several times a day. Thoughts?
I might add a one or two pot induction hotplate as a supplement in my kitchen, but the reliability of the gas supply as compared to the notorious unreliability of the electric grid makes the gas cooktop the only logical choice.
Where do you live? How often have you gone without power and for how long?
They have ranges now with gas and induction in it...though I don't think there are any smaller than a 36 or 48"...you can do it as cooktops with modules but it will get pricey
I like gas too but it is not available where I live.
@@azlady8102 Do you have access to propane?
The problem is, when we have ice storms or tropical storm remnants and such and we lose power for an extended period, having a combustion heat source for cooking is a convenience in the summer and a matter of life and death in the winter, not to mention hot water for sanitation and hygiene.
Also consider that in my market gas is more cost effective.
My fifteen-year-old gas water heater died yesterday and the plumber is on the way with a beautiful new fifty-gallon short tank gas unit rated with a lower energy cost than the forty it is replacing.
Does an induction range draw power when not cooking or baking (e.g. power to run the clock or control board)?
Not sure on that one. I assume that it would, but don't know.
What are your thoughts on having a range below a window with a flush ceiling exhaust fan?
Generally I'm not a fan of having a range in front of a window. However, in the right layout it will work. Those ceiling mount vents are pulling a lot of air, so having the window to open is helpful. Functionally I'm ok with it, maybe just not aesthetically. But that's just me.
Would you do a video on self venting induction ranges? Show the under cabinet space neede for the venting?
Very good video suggestion. I have that one on the short list. it seams more and more people are interested in that topic. Thanks so much for watching!
Great video Mark! You know I'm team induction all the way! 💪
I'm getting ready to rip out the old Alderwood cabinets and put in new white cabinets. I already ordered the new 36" range with glass top. I just tested my old coil stove and it boiled a cup of water in 2 minutes 30 seconds. I could not get used to the portable induction stove I bought and I only had one pot that would work on it. Maybe it takes time to get used to the induction but for now I am not a fan.
The controls on induction the induction cooktops I have seen are absolutely non-intuitive. If I want to spend hours learning to navigate touch control menus, I'll trade in my Rambler.
But I heard I believe in one of our Pge pamphlets that electric is coming back and gas will go
I just bought my first home in the end of 2023. It came with an old eclectic stove with coils and I HATE it. I want to switch to gas. I learnt how to cook on gas, I'm used to gas. I have gas for heating. I prefer gas because if the power goes out I can still cook on the stovetop. However, if installing gas isn't possible I plan to switch to induction and I'll use my grill as a backup for cooking although that will suck in a blizzard.
I have been using induction for 10 years.. IF you are a foodie Gas runs a close 2nd.. i love them both
How do you vent a cooktop in an island when you have a 2 story home & a bedroom is above the kitchen?
Downdraft possibly. Ventilation is a bigger conversation than I allowed for in this video. Might be worth dedicating a video to this topic and this question specifically!
Our hood is over the island on the first floor. We ran a duct between the joist, which determined which side of the house to vent it.
Added side note. If you have dogs that are prone to counter surfing/sniffing, make sure to get a range in which the controls are on the top or back wall and not on the front. It is not hard for a wandering snout to knock a dial to the on position. This can be particularly problematic with gas ranges.
Very good advice!
Most gas hobs have a lock-out that prevents the knob from turning accidentally.
Who has dogs on there counter?
Not all stainless steel is compatible with induction. Best way to tell is carry a magnet with you when shopping. If the bottom of the pan is magnetic it should work with induction but a lot of stainless steel cookware is not. Newer and higher priced cookware is, but the overwhelming majority of cookware available at stores like Walmart, Target, Macy’s, etc in my area is not.
what is best for a rental property?
Probably electric. That's a good question though.
🧐idk why people think boiling water speed is the determining test as to which stove is "better."
I don't eat boiled water and if I did-I'd use a microwave. Me? I like flavor. Flavor comes not only from ingredients, but cooking technique. Some techniques, ergo flavor, can only be accomplished with a gas burner (or open flame if you're camping). My 2 cents.
Actually, the water boiled with induction tasted much better. lol
@@MTKDofficial mkayyy...talking about food, though & frankly, having lived in many, many places in the world-water tastes differently everywhere. 🧐Water shouldn't "taste" at all...if it's just water. But it never is.
I had an induction stove in the past, but I am Team Gas all the way because as a fervent cook who owns a home catering business, there is just so much more that you can do on a gas range that you cannot do on an induction top. Also, you are not limited to the type of cookware that you can use, and when the lights go out, you can still cook. I make a lot of Indian, Mediterranean, and Mexican dishes, and I have tawas and comals to make rotis, flat breads, and tortillas, and you really need flame to make those delicious foods properly. Personally, I think induction stoves are for people who do not cook very much and want an easy clean-up, but to me, Flame = Flavour. 💕
I have owned both, induction is absolutely better for most kitchens due to speed, ease of use and no fumes in the house. Gas is better for Wok cooking but only if you have a very high flow industrial stove where the flame goes all the way up the side , and that is not 99% of residential gas stoves. So Indian or Mediterranean restaraunt kitchens sure gas, for everyone else induction :P
@@Battleneter There is a reason why all professional restaurants and pro-chefs choose gas stovetops over induction, even within their own homes. We can strongly disagree, maintain our preferences, and leave it at that. 🙂
I have a whole different take on induction. I am 62, and a few years a go, a sudden unexpected spinal injury left me with nerve damage and a right dropfoot. So now I need a cane or a rolling walker to walk. Due to
balance and mobility issues, I think induction should be the way to go for everyone, especially as you age.
Unlike gas or electric burners, if you stumble, you won’t burn yourself on an induction cooktop. Accidents with induction, unlike gas or electric coil, will NOT send you to the hospital with burns, especially as you age.
And I would rather have a cooktop, not a range, easier to maintain and clean. With wall ovens separate. And how often do we use a full size oven these days? Especially when small air fryer style countertop model ovens work as well, especially when you are an empty nester? I would rather clean a cooktop induction unit quickly, due to my physical limitations, then be scrubbing a gas or electric coil cooktop where drips burn on and require a lot of extra cleaning. It is, as I said earlier, a lot safer. Also, I would have a pot filler over the stove. I cannot lift heavy pots anymore, due to my disability, but doesn’t it just make sense for everyone? I would really like to say that this is not just an aging issue, it is a common sense issue. It helps now when you are younger, but as you age, it becomes even more important. I live in a 2 story home, master upstairs. I wish I had bought a ranch so I could stay and age in place. But now we have to move to a ranch, due to my issues. But, as we all get older, stairs and potential falls become an issue. Same with kitchen design. Think ahead. Get pull out drawers for plates, etc., to help avoid issues with lifting. Get a mixer lift. Think of your potential future needs and limitations as you age, not just now when you are younger. Doing these things can help you now and in the future. Especially if you want to age in place in your own home. In bathrooms, a full built in bench and lowered hand held showers, or a tub space for a future walk in safety tub with jets to ease pain will help now and in the future. Think ahead.
only dfown sides to induction is the cookware must attach a magnet and the size of the magnet predicts how large a pan you can use.
You do realize there's more to cooking than boiling water fast? (Aside from college dorm students making pasta every night...) There is no replacement for the feedback and control of gas. Plus the buzzing of induction, the touch controls being inoperable if you spill anything on it, and the auto shut-off when you tilt the pan to baste...
It's not a fair experiment; external conditions were not constant.
The wind kept on blowing the gas for one
Yeah... I mention that.
I qould love an inductiin but seeing how where i live and with hurricanes power outages. Gas is nice to have
I live in Atlanta and we have power outages.
While induction may work when the grid is on, gas is reliable during our frequent, random, and never adequately explained power outages.
I doubt gas will be banned, just not available going forward would be my guess. I think gas will be improved and mandate ventilation. I currently have gas with no ventilation.
I think you're right. New construction or maybe higher regulations on new products.
I love my induction but the pan selection is a little more complicated than I have generally found on the internet. First, most but not all, stainless steel will work. But some work much better than others. Pots without dimpled bottoms are much more efficient than dimpled pots. It makes sense. The more surface area contacting the pot the more effective the magnet.
Cast iron works well. Aluminum and copper do not. Aluminum and copper sandwiched with a high iron stainless will also work well.
I went w Wolf Induction 36" Range… boils water in 15 seconds, MAGIC. Cleans up on top and in oven a breeze.
I am team gas all the way!!!!! Cooking is pure pleasure especially when it tast good... Pollutants give me a break......my grandma had gas stove raised 10 kids in a 2 bedroom house all died of old age...the oldest to 104🎉....keep us informed and laughing😂😂😂😂your a joy👍🏻👍🏻👍🏻👍🏻
Ahh, the fallacy of my grandma did it...by your logic the following is perfectly a fine position right?
They used to use DDT when my grandma was alive and raising her 8 kids on our farm to control bugs and pests and all her kids have lived/are living long lives so DDT is OK. I don't get why they stopped using it. I don't know any one who had failed pregnancies or impacted kids from it so let's bring it back and spray it everywhere - we all hate these damn mosquitoes right!
🤦🏾♂️
Old houses used to breath from all of the air leaks. With newer homes built to newer building codes indoor air quality becomes a problem.
@@1979royalknight we have great vent hoods...we have had gas and No one in our family ever got sick even gas hot water heart and we have built our third home all three to today's standard one even has foam insulation...
Ty for your insight😊
104!! wow! What was in that gas? 😅
Electric is a pain in the butt. It takes forever and isn't precise. I bought 2 portable induction cooktops and figured out a way to use them under the fan of my gas stove. That gas smell stays downstairs for the whole day. Induction doesn't. I saw that there are covers that cover the whole cooktop to place the burners on so you don't have to buy a new stove. Plus they are made out of various woods.
Actually the old style of stoves with the circular elements will outlast and induction range stove as the circular elements are designed for heavy friction and pan movement across the elements. This is not the same with induction ranges as friction across the induction surface will cause many scratch and wear marks over time (five years). I had a friend in Taiwan who had an induction stove and she even said induction stoves were a waste of money as once the surface becomes scratched it is difficult to remove the scratch and wear marks.
We have an old Kenmore Elite for the past 40 years with the regular circular elements and that stove is still working perfectly in 2023.
Induction is awesome but afib runs in my family my grandma and father have pacemakers and I won’t get one in case I end up with one
It's interesting how you're using the same pot to do each test. This would skew the results, due to the fact its already preheated from the other power sources.
It's freezing out. The pot cools very quickly. lol
I don’t even have a house yet, but I’ve been getting my kitchen set up ready. 😈
I went with gas because natural gas is more affordable in my area and well I just love cooking with gas...however, if gas was not an option it is a no-brainer that I would spend the $$$ for induction, hands down. Plain old electric stoves are just the cheap option these days. They are awful for cooking.
Good thing all I know how to use is the toaster! lol
Induction has advantages, I won't deny it but cooking is not just about boiling water fast. Some food must be cooked slowly in order to taste good and if you turn an induction stove down, usually it just switches on and off, so, for example, now it's boiling, it doesn't boil any more, in a few seconds it boils again. I simply don't like it, either it burns things or it doesn't heat at all!
Love me my induction cooker.
"Stylistic appeal" is now definitely a thing😂🤣 I currently have electric, its totally useless. Roast doesn't taste as good from electric, then it does gas. Is there such a thing as induction oven?🤔
I think a roast would taste good no matter how I cooked it. lol
Gas is better for precise & consistent temperature. Electric stoves don't maintain their temperature nearly as well. Precision is far more important than speed.
If only America had a decent 230 volt system we have in Europe. Heating time would be half of what you experienced.
Gas.
Team gas by far. A good gas stove always Looks better than a good induction stove and imo cooks better. Cooking over a gas stove for a foodie/cuisine enthusiast is like driving a manual stick shift sports car for a car enthusiast. it’s not necessarily about the speed of a car or how fast your stove boils water. it’s about engaging in the driving experience and all that comes with it, now If you run into traffic then pull out your plug in induction stove ahaha.
Inductions may be good but pricey what if you can't afford one?
Induction is best, I have been using it here in the US for years, although it is much more expensive really does deliver on its promises, whereas I find gas and electric really over promise and under deliver, especially gas because there is more hype behind it, whereas electric isn't hyped at all. Induction is Safer, More Powerful, and way easier to Clean than both Gas and Electric. It has a very wide range of temperatures, unlike gas, which really struggles on very low heats, It also doesn't heat up and pollute your kitchen unlike gas. Induction is responsive, Unlike Electric there is no thermal momentum other than what is in the cookware on induction, Induction also has faster heatup and cooldown than Electric, more similar to gas. Also Although Glass top electric is in theory easy to clean, in practice it isn't, because stuff gets burned on, just like gas.
There are drawbacks to induction in terms of Fixability, and Reliability but that is true for most newer technologies.
Yeah! I'm really liking the idea of induction lately. Really appreciate your input!
I thought he was gonna go deep about the efficiencies of induction cookers. Example how many kWh/$ both the electric cookers consume as compared to the cost of gas. Instead he yapped about the placement of ranges in kitchen designs.
I'm good at yapping.
But then don’t you have to have special pots to use
Just any pot on which magnet sticks. Cast iron, Carbon Steel work.
Most pots made after the 2010s are usually induction compatible, even aluminium. Stick a magnet at the bottom and see. The bottom doesn't have to be perfectly flat either.
A very bizarre test when you're outside in the freezing cold with wind blowing out the flame of the gas...Not exactly scientific or controlled.
Exactly and still the induction burner was unfazed. Kind of proves the point even better I thought. lol. Though I doubt this will be published in a journal. oh and the flame never blew out.
DOWNGRADE to gas? Who does that?
Until the electric grid is 100% reliable 100% of the time, I'll take a gas cooktop every time.
Honestly your video should have 2 options induction and gas haha. Electric coil burners are so dumb these days unless you run slum lord housing... As a cook I'm pretty torn between Bosch of either fuel type I ALMOST want a stove that is half induction half gas with a convection oven.
DO NOT HIDE YOUR INDUCTION COOK AREA this is a bad f**king idea - wanna get severe burns do that. Yikes imagine just leaving a metal object on that area by mistake (like your kid doing so) then going and picking it up because you didn't know it was on or you are in the middle of a cook and have moved the pan
Your “experiment” between gas, electric n induction unit was conducted *_very_* crudely.
Just lining 3 random units is not appropriate to evaluate which is best.
For example, Induction depends on the size of the Electro-magnetic coils mainly, plus a few other variables -
So viewers need to take these & other variables into account before deciding which one is best for them. It’s not as simple as your “experiment” makes it out to be.
It’s obviously not a good experiment. Lol. However, in terms of boiling water outside, I’d go induction.
one reason why never to get an induction range: ruclips.net/video/7bRDjjbBIdQ/видео.html
magnetic fields!
Interesting! That's not something I've considered.
@@MTKDofficial High MF make you tired - often in the car for most (Long car trips, but varies by model)...also high MF from range hood (Blower) and m/w oven - goes down fast w/ distance...go ol' school - natgas. not sure about elec coils - but i think pretty low. Keep m/w away from head. Go range hood mounted higher...
They aren't better. Unless you spend $4000 to get a stove with at least 1 decently sized magnet.
Cooking on gas has more flavour
Really? I did not know this!
I know many (especially older) cooks that would swear by that, but imo as a chef it is just a myth (although i have never compared side by side two of the same dishes cooked on two different types of stoves). That might be beacause someone was used to cook on a gas their whole life and induction just have a different dynamic of cooking so dishes might taste slightly different if prepared in the same way. Also you can't easly(or at all) use many culinary techniques, as well as a wok pan, w/o a gas burner.
I think the cookware you cook in effects the fla or more than the type of "fuel" used in the cooking process
With Induction you also got to watch out for those who have a pacemaker, the magnetic field can apparently mess with those.
🧐
And induction can sometimes make a noise too, almost everyone assumes there is no noise.
🥴
And most stainless steel pans will work with induction, but there needs to be ferrous metals in the pan in order for it to react.
🤓
My Induction doesn't make any noise. Perhaps some of the cheaper ones may, but there are issues with the cheaper version of all three options
Your experiment is completely unreliable - for starters , who cooks outdoors as a matter of course.
But more than that - the gas burner you used does not compare to a good gas range in your kitchen - even moreso for the electric burner you used - it is nowhere near the performance of a halfway decent electric range -- so while induction may be faster - your experiment does not prove much of anything.
hahaha. obviously!
7 minutes of useless information before the topic at hand, what a joke. Don’t quit your day job.
Thanks. But this is my day job. Sorry you didn’t like it.