Are induction cooktops better than gas?

[@BirdYoumans]

We retired to our Mt. Cabin a few years back and about 6 months ago our old hot plate that we had used to cook with for several years went belly up. I had found it on a couple of times and that's scary at our age and in our forgetfulness. I had read that these don't get hot and turn off if no pot or pan is present. We got a couple and man what a surprise. We have loved them. Ours are a different brand, but I doubt that matters much. We would have ditched the hot plate much sooner had we known. Almost too good to be true.

[@trevorwesterdahl6245]

This is a great reason for an induction burner.

[@jhoughjr1]

@Calfman no this isnt a timer. The only thing that hets hot is the pan. It knows if the pan is there or not.

[@tonyenkiducx]

@@jhoughjr1 "The only thing that hets hot is the pan." That's not actually true, the heat travels from the pan back into the surface of the induction heater. Be careful, it's as hot as a regular electric cooker.

[@interox1]

I switched to induction cooktop from electric during my renovation in my house in Texas, while I have a high end gas cooktop in my condo in NYC. Absolutely no comparison once you learn the nuances of cooking with induction. Induction is faster and more precise than my 18000 BTU gas burner. Hands down, induction is better. They key to cooking with induction is knowing that response to changes in power are almost immediate so you need to learn to make changes in power level gradually to mimic the heat carryover for both gas and electric. Further, I am fairly certain that induction is the more energy efficient cooking method compared to gas since there is less heat loss to atmosphere since the "heating" source is the pan itself. With gas, there is significant energy loss from the heat escaping around the pan.

[@kezkezooie8595]

I started using induction when my stove top died and I bought a couple of plates ($48 each) as a stop gap until I replaced it. Ten years on and I'm still using induction and wouldn't go back.

[@MonkeyBlueAss]

did you hear about electromagnetic radiation pollution of induction stove ?

[@kezkezooie8595]

@@MonkeyBlueAss It's non ionizing radiation which is potentially less harmful than using a microwave oven, bluetooth or a mobile phone.

[@glenncordova3365]

Did you hear about deadly, odorless gass carbon dioxide from gas burner plus gas leaks and explosions. Three people in Paris died today in gas explosion.

[@phillyb8347]

I use both gas and induction and I much prefer induction. Temperature change is immediate. Also much more economical than gas. Sometimes inductions can over heat especially if u are making caramels for example. Also u need to buy new pans if using induction

[@skyhigh6]

I learned about induction cooking several years ago, I first purchased a good portable induction cooktop, I was impressed. I have been cooking for over 60 years. Last year I went to one of our local big box stores and ask about induction cooktop stove. They did not stock them but they had an E-Monday sale. I placed the order and since I am a former Navy Vet I got another 10% off. All together I save $696 on the stove. I can boil 16 oz. of water in 45-seconds on the highest setting. I can place a paper towel under the pan and it will not burn but the water still boils If you are careful and take care of the top, keep it clean. I haven't had a scratch or mark on my top. I cook 3 times a day 7 days a week.

[@gerrymontgomery7118]

Which brand range did you get?

[@aarone.1981]

have been using induction cooking for about 9 years; I LOVE this! Getting a Defusser plate will allow ANY cookware to work!

[@TheIkaika777]

I have both and like induction much better. But gas is good when the electricity goes out.

[@billw1044]

@Rad Derry I assume you are talking about LP gas and the affects of extreme cold on the LP tank. We don't see this problem much in Miami.

[@TheAllMightyGodofCod]

And electricity is good for when gas goes out.

[@sharryhope]

Excellent test and presentation. Thanks for the demo. I bought this same induction cooktop last year mainly because it was cheaper than buying a replacement burner for my electric cooktop. Also I like the fact that I can move it around wherever I want and it is quite lightweight for the size. I can take it to potlucks or cook outside on a hot day. I was pretty skeptical about it at first but after using it a few times I love it. It heats up and cools down quickly. I have more control over the temperature. I can actually select the temperature I want where as with the gas or the electric stove I have no idea what the temperature is without getting a thermometer out. I am amazed by this recent innovation in cooking. I do not like gas for cooking at all either propane or natural. I hate the smell and the fire danger. There have been way too many disasters associated with both natural and propane gas. When the fire came through Paradise California, one propane tank after another exploded accelerating the fire to unimaginable proportions. Several years ago in the Bay Area natural gas lines exploded destroying houses and killing people. During earthquakes you can see Fire Starting because of broken natural gas lines. So far the only downfall I found what this induction cooktop is the way it Cooks pancakes. I noticed the pancakes cook faster towards the center of the pancake. By the time the outer part of the pancake was ready the Insight was just starting to Blacken. It's as if the heat is concentrated more in the center of the unit. I would love to have you check this out. I was using the pan that came with the unit. Thanks for the excellent video

[@ethniclove1]

My first induction cooktop was in 1992, and they are my favorite to this day. Not just for it's cooking sensibility, but also for the ease of cleaning and the safety that is second to none.

[@intrepid9384]

But not too safe if you have a pacemaker.

[@thomaswhitten2537]

@@intrepid9384 I certainly did not think about a pacemaker. I guess as long as you're not too close to it, it shouldn't be a problem. Which begs the question: how far do you have to be away from it? I don't know. I do not have a pacemaker yet but it's possible at some point.

[@joyful6489]

I recently bought my second induction range. Cooks fast, easy to use, easy to clean and makes cooking fun. I'm older too. I don't want to waste my time cooking on a slow conventional cooktop. Get the convection oven while you are at it. No regrets.

[@sweetsue4204]

Thank you for this. I thought I wouldn’t be able to cook my eggs in my favorite little cast iron skillet, but you cleared that up for me. I have an old, somewhat decrepit electric stove that I finally replaced with a small induction cooktop. Between the induction surface and my Instant Pot I don’t need that old stovetop anymore, so I unplugged it and covered the top with a better workspace. Best move I’ve made in the kitchen in years. 😁

[@ac7od]

I recently remodeled my kitchen and went with a double oven with an induction cooktop. I became impressed with induction a couple of years ago when we bought a small single burner unit similar to the one he showed in the video. We bought it for my mom who is 90, and we felt that her regular stove was too dangerous for her because she would often forget to turn it off. I tried it out and was blown away by how fast it heated things. The one I just bought is a Kitchen Aide and it is great. The heat is instantaneous and I can control it just by sliding my finger on the controls. In about two seconds I can change from extremely high heat to very low heat and you can watch the food being cooked suddenly change. I can guarantee that it is more responsive than gas. Some other benefits is that the stovetop is very easy to clean. Food never sticks or burns to its surface. If you forget to turn it off, who cares? After using it for the first time I noticed immediately that my kitchen was much cooler. Yes, you may have to buy new pans, but that is a small price to pay. There are many induction ready pots and pans that are stainless steel, with nice thick heavy bottoms. Win win. If you have a favorite pot or pan that does not work on an induction stove, then you can buy an induction ready iron plate that sits on the element. Then you put your favorite pan on it and there you go. It was more expensive. About $1000 more than a similar halogen cooktop, but I did opt for the double ovens which did increase the price quite a bit. Having done some research, induction is only marginally more expensive than gas or halogen, unless you go crazy like I did with the double ovens. The cooktops without the ovens is quite comparable. Induction certainly is not a new technology, so don’t think you are buying something never before used.

[@Mr19853]

We just remodeled our kitchen and got a induction Miele cooktop and what a difference! I still can't believe it!

[@geirleirvik1478]

I have owned an induction cooktop at home since 1998, It was pricey back then, but I top it with me when moving 2 times. We just replaced it with a cheaper cooktop before selling each house. Ours went to the scrap heap after 21 years of service. I believe it was an AEG, but when looking for an induction top look for one with real variable effect, not just one that trickles on and off to simulate lower power. This to prevent milk etc boiling over. Otherwise the power output can be finely tuned. We now have a new Siemens - just love it!

[@junz00]

@geirleirvik theres nothing better than really getting your moneys worth out of something that works so well for you. Its like your favourite first car that runs like butter for a million kilometres 👌

[@christophjannek5398]

Got induction for years now and love it, BUT: Folks, do yourself a big favour and invest the extra money for some top line model with a separate control console or anything that has real physical knobs, NOT those dreaded built-in Touchpads! Every single time you spill something on there or something boils over and floods the surface, the controls go ape, beep like mad and the whole thing shuts down and you're faced with cleaning that sucker for 10 minutes while your food should be cooking! I'll never have anything else than induction again, but I sure as hell will never get one with touchpad controls again, EVER!

[@peterrathbone179]

Ha ha.. . Sounds like a nightmare 😄

[@Puppynutter123]

Great advice

[@brianmogle1121]

Nope. The one I got has flat touch controls but is not affected by any splatter or anything else while cooking. They must have corrected the issue. It's so easy to clean instead of those cheap plastic knobs that break all the time.

[@nni9310]

Thanks for the advice.

[@LONGWALDO]

Touchpad ones are a pain when wet.

[@sanjayahlawat2826]

Had ordered an induction top which is coming for installation in two weeks but had cold feet over the last 3 days. Was going for induction because in UK we have greater access to Renewable Energy from waves, wind and in a small degree solar. Thinking of the planet. Glad after seeing your video.

[@thefrontporch8594]

I live in the tropics, and I would starve or eat a snicker before I would heat up the house with a gas flame or electric stove. LOVE induction!!!!!

[@sandyvanperson6637]

Thank you for reviewing induction technology for the kitchen.

[@sunpowerlink]

Since I used induction cooktop, I never look back on gas or electric ring type. It is so much faster and precise control.

[@gerrymontgomery7118]

Which range do you have. I am shopping for one and i can't decide. I have seen some pretty awful reviews too

[@raziablanchard2711]

Which induction single plate should I purchase to use Off Grid living with Solar

[@sincerelyshans]

Thanks for this video! I am nutritionist studying for my board exam to be a dietitian and a portion of my exam is all about foodservice management (and thus, cooking methods!) I wanted to learn more about the induction cooking and came across your channel and this explained it well! Thanks so much!

[@dronezoneessex5551]

Love my induction hob, i was worried at first that it wouldn't be fiercely hot enough for doing stir fry's in the wok but its superb. What I have noticed is a side effect of heating water in the pans fast; limescale forms that doesn't come off in the dishwasher and I have to descale pans (we do live in a very hard water area).

[@dkeith45]

Fill the pan with cheap white vinegar and wait a few hours. then pour the vinegar back into the bottle to save for the next time. That's how I clean my tea pot.

[@kezkezooie8595]

Ten years ago, my electric cooktop died and I bought two $48 induction cook plates as a stop gap. Ten years later, I'm still using them and wouldn't swap induction cooking. I'd planned on replacing my dead cook top with a gas one but, to be honest, after the first time I used them, I was an induction convert. I live in an old house ( built in 1863) and I'm very aware of fire risks and this is an added bonus when it comes to induction - you really don't have to worry about anything catching fire while cooking. My cook plates are powerful, fast, responsive and use much less energy. I'm remodelling my kitchen soon and have decided to keep my ten year old cook plates plus the two newer ones I later bought so I had four if needed, instead of even forking out for an induction cooktop as they're much more expensive than what I paid for what I currently have and I'm really happy with what I've got. If I really need a flame for charring or the like, I just fire up my gas barbeque and do it on that. Seriously, if you're considering getting a new cook top, buy a cheap induction cook plate and try it out before you decide which way to go. If you have cast iron skillets, they work well on induction and most modern pots and pans are induction friendly. Even if your current cookware isn't, you can get metal disks that you can sit your pots and pans on that will make it possible for you to cook on an induction cook top. They really are a very viable choice for any kitchen and I can't recommend them highly enough.

[@kezkezooie8595]

@Steve Prince Have you cooked on induction?

[@kezkezooie8595]

@Steve Prince Yes, Steve, I cook in a wok a lot and have a wok burner on my barbecue. What you said originally though was "Pleased you love to re-heat beans and turn stuff into mush." Which implied that induction didn't give good results when used to cook on. How was anything you just said in your last reply have to do with what you said originally? Your friend's worry about scratching up her glass surface has nothing to do with how responsive or how well one can cook on an induction hob. You even said that you found that your induction plate performed as well as your gas stove you use camping. You don't like induction and that's fine but nothing you said in more detail gave any indication that induction was only good for " reheating beans" and "turning stuff into mush".

[@Wolfegang01]

I recently moved into an apartment with induction heating installed. Pros - Yes they are powerful/fast, safe, and precise. Cons - most of my pots pans and kettles had to be replaced because they were not compatible with induction heating. Also you have to be kind of careful when pan / stir frying because you need to move the pan around and it kind of leaves you wondering if the surface is getting damaged. Lastly I have no flames around the house anymore so if you want to use any cooking techniques that require direct flames you'll need a torch.

[@georgiojansen7758]

there is some cloth what you can put over it, so it does not scratch

[@nexuzz1]

loving the ceramic tiles in your kitchen. very well done.

[@turtlefromthenorth]

I've had induction for two years now and I can't say I'm as impressed anymore. It works fine, nothing burns to the surface of the cooktop and it's easy to clean, but that's the main advantage. It is a bit fuzzy to regulate with the touch panel, any random grease or dampness that happen when you cook will hault it. I think it's just a bit unresponsive at times too. The booster that makes the kettle boil fast ruins pots and pans. You can only use it for water and with the sturdiet thickest bottomed pans. The heat doesn't distribute as evenly as claimed, and that was one of the sale points; I have cast iron and steel pans with double and tripple layer bottoms. I often end up with heat running up on one side of the pan while the other is cool. An electric kettle is just as fast as an induction top. You can't use the booster function for food at all, it will burn, it should not be promoted as a major advantage. I'm used to electric cooktops more than gas, but I have used both. If you have a good cooktop, don't be in a hurry to replace it.

[@thenitpicker911]

turtlefromthenorth There are induction with manual control just like gas. I’m using one and love it. Touch panel is a pain. I guess you need to change all of your pots and pans (I did it too). A good quality (expensive) pots with 3 layers will make induction as good as gas. Switched 3yrs ago and never want to be back on gas

[@RainCity3rd]

@@thenitpicker911 Any half ok plans worth anything work fine on all types of stoves. There are many pros and cons for both (of course otherwise it wouldn't be a debate at all! ha) but while induction can be quicker an as precise as gas its not as even as either gas or electric coil/flat top electric. The way induction works its quite uneven at least with a single ring. There are some manufacturers coming out with multi ring inductions even one stove where the entire cooktop is many small cooking risk and it only turns those on where a pot is placed which is super neat, but not the norm. With the uneven heating it is more important to then have better plans that transfer heat more evenly vs, say a cheap electric coil stove which is slow and unresponsive but reasonably even in cooking. Pros and cons.

[@JamesW81]

My wife picked an induction cooktop when we replaced the kitchen 3 months ago.... Having been a chef and using gas, At first I hated it, but that turned out to be the pans we had. Patterned bottoms may look pretty but they aren't practical. Now we have a good set of pans that work on every ring, I'm coming round to it. Temperature change is almost instant.

[@cliffmorgan31]

Have been using induction since about 1980. Love it!

[@natalierice6528]

My parents have had an induction cooktop since the late 80's (same one still). Certainly not “new” technology. They've loved it. When we bought our new house last summer, we decided to spend the bucks on an oven with induction cooktop. Absolutely love it! Cooking aside, my favorite part is that nothing ever burns onto the surface! It just wipes clean every time there's a spill. Gosh how I hated cleaning the old gas burner pans and the Corning glass electric cooktops. No regrets, No looking back.

[@benjiyamamoto4222]

Thanks for the demo- now I have to have one

[@MartinMcCue19]

Thanks so much just moved overseas and the kitchen that I had to order for my appartment has induction burners. Glad to know that I can use my Cast iron

[@awimbawap]

Our cheap induction cooktop has been in use for three years. When we bought it, it was just out of curiosity and in case it worns out too soon it would be okay since it is very cheap. Never thought it would last this long! The food tastes "cleaner", no "gassy" smell while cooking. The heat is consistent I could simmer food for two hours without burning it. Really like it!

[@empireentertainmentevents1353]

This video rocks! Thank you for this video. I like that induction cooking is so much safer than gas. My neighbour turned on the gas burner to boil water and forgot about it completely and almost burnt half of her kitchen down! since then she has been using Induction cooker.

[@fil9574]

Cool comparison video. Induction cooktops use eddy currents in the metal container to heat it up. So, all electrically conductive containers will heat up to varying amounts. I would be careful, as a gold ring on your finger could heat up as well and burn your finger. I will be happy to hear of your experience on this issue.

[@tasurfer]

Hmmmm...but gold is not ferrous

[@BillHalliwell]

G'day Chef Dean, Fast forward to 2020 and this old, retired chef who's always used gas or oil burning commercial cooktops has had an induction cooktop for over one year. Result: It is far more variable and quick to respond to my temp settings and can be super quick or gently slow. I'm a convert. Only one, 'whine' about the induction surface. It looks awfully dirty after cooking anying in an open pan and that gets to me a tiny bit. But it is easy to clean. I did have to toss out some of my favourite old pans but on the whole, I wouldn't go back to gas. I save that for my BBQs and pizza oven out the back. Cheers BH P.S. I love the musical rearrangement of Chef John's KZbin channel music. ;)

[@zhardoum]

Just installed induction cooktop after using old ‘traditional’ electric ceramic ring... amazing difference, much much quicker, hotter & easier to control than old electric rings.. and I should add cheaper electric costs.. only downside was I had to buy new pans to work with the induction top but didn’t cost the earth..

[@macrotech6507]

I bought a commercial grade 220v single hob counter top model back around 2001. Haven't turn on my gas stove since except the oven. Luv it!

[@basengelblik5199]

Got myself a Siemens Induction cooktop. 11kW connection needed. Amazingly fast, super precision control and can still use all my high quality stainless steel pans and cast iron le Creuset pots.

[@peterrathbone179]

Great demonstration. I've been wanting one of these. We went from gas hob to electric and just doesn't cut the mustard for frying !!!! I simply cannot get the high heat required for frying chips. I'm now convinced, thanks 👍

[@jetsamperes5762]

Where's Chef John? I hear his theme song - and no cayenne pepper in that boiling water?

[@BrokenCurtain]

That song's title is "Fifth Avenue Stroll".

[@dianartimus]

Excellent video and presentation, I am looking at getting an induction cooktop for my kitchen and love the flat surface, all my pots and pans are already stainless steel so I am good to go! Love the speed. You gave great info and I appreciate it.

[@tinyme2139]

Use induction for all most 20 years and I love it , never go back to gas !

[@lordbyron3603]

Excellent video comparison. I’m sold on the induction cooktop!

[@guygrotke7476]

One huge advantage: Even the $69 induction cookers let you set a maximum temperature, so you can't damage your non-stick pans by overheating them.

[@Exxeron-ob3tv]

good to know.

[@B30pt87]

Ooh, I hadn't thought of that!

[@mathsinger]

I've had mine for a couple of years and love it. It has the suppleness of gas and is more energy efficient than either gas or electricity. The lowest setting is very low.

[@SurreyAlan]

And the big difference is in cleaning. Induction wipe clean occasionally using a hob cleaner. Gas, remove ironworks, soak, scrub, dry, clean off base of hob reassemble.

[@rachelm7525]

Gotta love that....! 🙂

[@williamallen2817]

I have the same induction unit , you have from Costco . Weather permitting , I take my " STINKEY " cooking out to my B.B.Q. area . Makes the House smell better , and A/C much more efficient ! Thanks for video !

[@Dr_Xyzt]

I got a $50 table top unit a couple years ago. Love it!!! I also got a stainless Moka pot. It makes coffee faster than a Keurig. ONE THING... Thinner steel cookware is best. If you get aluminum pans with steel induction inserts, they cause the induction unit to act up. The cooker will not deliver consistent heat. Normal thinner steel pans work flawlessly. My favorite pot is a sears pot from the 70's, that still has a BakeLite handle. I used a griddle with great results. Also, you can heat with glass now. I put a flat steel disk in the bottom of a beaker. Works great!

[@richardsandwell2285]

That is great information.

[@hughloraine9660]

I have both. Added the induction cooktop to an island during renovation. Any cast iron pan will work on induction. On gas, the cast iron will get up to 475 deg, so much heat lost to the air. Tried it on induction, shot up to 600 and I shut it off, being afraid I might damage my cooktop. Temp control is very precise and quick. I use the induction cooktop 90% of the time. Had I know I would use it that much, I would have bought to most expensive one I could afford, instead of the smallest. And the bonus?? The cooktop become flat surface work area on the island when not in use. Try to use a gas stove that way...

[@rachelm7525]

I have an induction hob now, it came with a new home, and I thought I was going to hate it. I don't, I love it! Fast? Yes. Efficient? Definitely! Quick to control? Not really, gotta watch it. Safer? Maybe, but mine still gets hot, so maybe because our power-levels here in the UK are different. By the way, you can get a pan-converter, which is like a flat metal plate with a handle, so you CAN use all your cookware, it just slows down cooking-time a little. Induction surface-cleans much easier than gas, of course, but I do find there's a kind of streaky layer that doesn't wipe off. Otherwise - I can recommend! 🙂

[@mikedakin2016]

get some Astonish hob brite , problem sorted 👍

[@rachelm7525]

@@mikedakin2016 thanks 🙂

[@jasoncross6373]

We got our first induction cooktop (single "burner") back in 2008 and knew instantly that it was better than gas as I did a water boil test as well. We had a gas cooktop and electric oven, the only gas appliance in the house was the cooktop and we spent about $4 a quarter on gas but were slugged around $60 in access fees so it just made no sense. I had used an induction cooker elsewhere and knew it was what we needed to replace gas so I canceled our gas and got the induction cooker. Have since replace the gas cooktop with a 4 spot induction cooktop and have not missed gas one bit. The single spot induction cooker still works and gets used as I can run it from our solar battery system whereas the 4 spot cooktop is grid connected. For anyone considering an induction cooker, go for it, you will not regret it. Might be best to check your pans etc ahead of time with a magnet just to make sure most of them will in fact work.

[@gerrypower9433]

Induction is SO much safer when there are small children or forgetful adults around. It's a winner for that reason alone.

[@ottomatic7823]

Small children over the centuries have learned. Unlike the ones being raised today...

[@Ignisan_66]

Wtf. Me and my brother have been raised in a household with a gas stove only and never had any problem.

[@SamArmstrong-DrSammyD]

@@Ignisan_66 ergo no children ever have been harmed or caused accidents related to gas stoves.

[@johnharvey4496]

Does Gerry actually cook? No vacuums in the house because it will hurt the children's ears, etc,

[@gerrypower9433]

@@johnharvey4496 yes, I cook. After you wake up in the wee hours of the morning to smoke alarms screaming because an elderly relative with Alzheimers has set the kitchen on fire trying to cook breakfast, we can talk.

[@ppier77]

In Europe, people use electric kettles which are so much faster than cooktop kettles. I remember induction cooktops in the 80's and for some reason they never took off and it did require a certain kind of cookware. The $69 induction top is impressive.

[@QuietStormX]

I love Gas where you can see the flame and when the power goes out you can still cook and control the flame too.

[@greenidguy9292]

QuietStormX I’ve had gas for years... Right after Taco Bell just like clockwork.

[@patrickproctor3462]

In that sense it's good to have a spare burner and small tank of propane for power outages, but induction for full-time cooking. My thing is I use a wok for a lot of my cooking, so I'd like one of those recessed induction burners like you see at some really fancy restaurants.

[@sacadosify]

Yes, where I live gas is smart for power outages during the winter months. Sure, you could get a separate propane burner, but that's added expense and not useful when needing to heat water and food at the same time.

[@patrickproctor3462]

@@sacadosify On the other hand in a natural disaster or even just clumsy mishaps by maintenance workers, a standalone burner and portable tank can be life-saving. Tradeoffs to everything.

[@sacadosify]

@@patrickproctor3462 We already have a gas boiler and hot water heater and gaslines run all up and down my street, so it's a wash here. If it got really bad, we have an outdoor grill, but not ideal in subzero temps. :-)

[@mikescott1029]

That was amazing! I didn't think that anything was hotter than gas. A whole lot cheaper than a gas element. Great demonstration.

[@cfldriven]

It is not hotter, just more concentrated and thus efficient.

[@SteveWrightNZ]

You can also key in the desired temperature of the pan surface and the induction cooker will hold it at that temperature for you - a game changer for complicated sauces. Try doing that with gas or electric.

[@jblyon2]

I bought my mother a portable induction unit about 10 years ago so she could use it instead of a double boiler and have a cooking option that was much easier on their generator if the power went out. It's a 1600w unit and far more powerful than even the 3000w rapid boil burner on her new flat top electric stove, yet it can hold a much lower temperature very easily.

[@spencerwilton5831]

jblyon2 I'm sorry, but your mothers induction top might be good, but it cannot defy the laws of physics. An electric hob rated at 1600 watts will produce 1600 watts of heat. A 3000 watt hob will produce 3000 watts of heat. The difference is that the induction hob produces that heat in the pan itself, the radiant hob transfers much of its heat to the pan, but looses some to the surroundings, underneath etc.

[@seikibrian8641]

@@spencerwilton5831 "An electric hob rated at 1600 watts will produce 1600 watts of heat. A 3000 watt hob will produce 3000 watts of heat." I don't think so. You're not accounting for internal loses.

[@henryettoit897]

sounds like its made for bad cooks. No thanks

[@uweschroeder]

@@henryettoit897 That's why bad cooks use very expensive sous vide cookers?

[@MegaYourkidding]

I agree with TexasScout and that was the reason I have both gas and induction. That is great for me. Thanks for making that clear for me.

[@dianedoherty3655]

Advantage for older folks who have a tendency to forget the burner is on

[@keptinkaos6384]

especially if you have an early Alzheimer sufferer

[@QuantumRift]

That's exactly why, when my elderly parents were needing to replace their old electric range, I steered them to an induction range - Kenmore Elite Slide-in induction range and it's worked flawlessly.

[@Yesim730]

You can’t use an induction cooker if you have a pacemaker, it’ll stop the pacemaker.

[@QuantumRift]

@@Yesim730 The worst-case pacemaker-patient (PP) model representing left-sided implantation of a unipolar pacemaker was used for measurement of induced voltages, to judge whether induction cooktops could interfere with pacemaker sensing. Eleven induction cooktops of European manufacture were tested using the PP model. The pacemaker sensitivity with respect to 24 kHz voltages, amplitude-modulated at 100 Hz, was investigated in 244 devices. The current passing through the body of a grounded patient touching a metal pot was determined by measuring the voltage from hand to hand and between electrodes placed on the thorax to simulate an implanted unipolar pacing system underneath. The results obtained were complex. If the pot is positioned concentrically with the induction coil, the smallest pot produced the largest stray field, but the induced voltage always remained below the critical value of 100 mV. With eccentrically positioned large pots, voltages of up to 800 mV could be induced. The induced voltage could always be reduced to

[@neilhoffman4818]

@@QuantumRift Dude.... that was an awesome response! Thank you for sharing that.

[@bobbrown8361]

Had one since 2009, made from GE, consumer R. Highest rated, still going strong and super easy to clean.....👍

[@robertfortier2136]

*TIP: You can use ANY pan or pot with an adaptor plate that is induction compatible, usually twenty dollars. You place the adaptor plate on the induction cooktop and place the pan/pot on the adaptor plate. Easy to use everything you currently own.*

[@deannaperata5640]

thanks ...you answered my question!

[@GustavoAndresHerrera]

Yeah but that basically converts your induction to regular electric resistance. Think about it: your induction is actually heating the PLATE (not you pan/pot). And the hot plate is then heating the pan/pot.... you're back to regular electric. The advantage of induction (if I got this right) is to heat the pan/pot DIRECTLY by induction. Not a bad solution though while you slowly but surely replace your regular kitchenware with induction compatible.

[@robertfortier2136]

@@GustavoAndresHerrera *I agree but I was trying to answer for people who may not have any induction cookware currently. They can use the adaptor plate until they change their cookware.*

[@BrokenCurtain]

A cast-iron crepes pan works as well.

[@webassasin]

Its better if you didnt give that kind of advice.This MUST NOT be a permanent solution,just a temp.

[@reallifelegend4781]

WORD OF CAUTION!!!! Please DO NOT PLACE YOUR HAND IMMEDIATELY ON THE BURNER OF AN INDUCTION STOVE AFTER REMOVING A HOT POT OR PAN because you will burn your hand severely! The ONLY reason he did not burn his hand is because of the towel. But without the towel, the pot/pan rises to the temperature to boil water, and that means the pot/pan brings the surface temperature of the stove to the same degree as well! So when you remove the pot/pan, the stove surface needs to cool down before it is safe to touch it. Having said that, this video is exactly accurate. I've had my stove since 2013 and I love it! I can boil water in 30 seconds or so. Want a cup of tea? Microwave? Waste of time! Put a cup of water in a pan with a wide surface area, and voila! Boiling water in only seconds. And something else that's very cool about induction is that other things don't catch fire if they're sitting too close. While you cannot put your hand immediately on the burner while it's hot, you can touch the areas just outside where the pan meets the surface of the stove because the only part that gets hot is where the pan is sitting. Still more, is you can literally touch a piece of paper to the burner where pan meets stove and it won't catch fire! Try that with a gas/electric coil stove.

[@kimbye1]

As someone who used to work as a chef, there is some basic stuff you just dont mention. 1. Gas has been the source of choice for professionals for two main reasons: It`s quick and easy to controll, but the main reason is that it keeps the kitchen cooler, as you simply can turn the gas off when you don`t need it, while the old iron tops essentially was giant heaters, I`ve worked in 45C kitchens... 2. Regular glass coocktops simply wasn`t quick enough for professional kitchens and the prices where too high 3. Induction gave you the flexibility of gas, and it heats even quicker. There is another added benifit, the amount of time spent cleaning. Gas coocktops take a long time to clean properly, an induction top you simply whipe off and your good to go. An induction top is more fragile, but I`ve never actually seen one break. All these points transfers to the home kitchen. My own solution is a mix of tops, induction top, a grill top and a teppanyaki top.

Another big problem with gas: lots of combustion products in the air around the stove. If the gas doesn't combust completely (and no burner is perfect), you breathe some nasty stuff. A small amount of it gets into the food as well. For people who are allergic, it's a real problem. Would anyone really want to be stuck in a poorly-ventilated kitchen (unless your restaurant's kitchen is quite posh) all day with industrial stoves going most of the time?

[@Hottiger1818]

Looked into these 3 years ago...took ages trying to convince other half who cooks professionally. She finally agreed if I also put in a single gas hob !! ..took the plunge and got induction hob and NO gas hob. Never looked back, induction jobs are amazing. No wasted energy.. always cool to the touch, safe with kids around. Fast cooking anything not just water, frying steaks, stews, omelette, stir fries. Best of all the equipment stays spotlessly clean. Quick wipe to clean hob. Pans stay shiny after 3 years of use, no gas carbon deposit to scrub. Induction is so good that the far East even have wok ranges in the shape of the wok to allow for professional use.

[@ellenorbjornsdottir1166]

carbon deposits are caused by too much fuel

[@sid35gb]

I’ve been a chef for over 30 years induction is a much better choice then gas!.......Why? 1) it’s fast 2) you only heat the pan not the whole kitchen 3) it’s easy clean 🧼 just a flat surface no burners to get gummed up with crud, no ignition to fail. 4) it’s safer no risk of explosion. 5) when not is use you have extra work top space. 6) it automatically switches it self off so no wasted energy 7) no open flames 🔥 so a much lower fire risk, in fact I’ve never seen these tops cause a fire. Gas is obsolete and dangerous so get rid of it from your kitchen.

[@gabriellakm]

Finally a informative fast video. Thanks

[@jameshorn270]

And, of course, an electrical issue may cause a fire, but it generally grows slowly. A gas leak can level a house, sometimes without even being inside the house itself. I do not like explosives in the house, and I can cite a long list of gas explosions which gave no warning and would likely not have triggered a gas sensor.

[@richardswenson4669]

Induction units may be a problem for folks with pacemakers.

[@bloodgain]

@@richardswenson4669 From what I can find, it should only interfere in relatively uncommon circumstances and only if the pacemaker is in unipolar mode, which is not normally used unless one of the leads is bad. Moreover, the only thing it should do is throw the pacemaker into test mode, which is relatively harmless and should be noticed by the patient. My dad's defibrillator (similar device) would beep loudly when it went into test mode. That's actually how you knew it was testing/resetting. They gave him a powerful magnet specifically for that purpose.

[@johnborges5938]

I would take gas or induction interchangeably over halogen or coil electric. I was skeptical about induction until i was forced to try it in a kitchen remodel for me mum, without access to gas. Surprisingly, I found it to be it's as good as my home gas cooktop, but with some additional safety features like auto shutoff for my elderly mum.

[@ivorscrotumic3556]

Been using induction for 2 years now & wouldn't use anything else. Extremely efficient & much, much safer than gas.

[@isgopal]

Ivor Scrotumic #

[@whynottalklikeapirat]

Gas is not any less safe than the rest of your household. Hell - if you drive a car, worrying about the safety of gas is even statistically hilarious.

[@ivorscrotumic3556]

@@whynottalklikeapirat Are you stupid.? How many house fires have been caused by induction hob explosions.? Get a grip. What the fuck has driving a car got to do with cooking a meal..??

[@kezkezooie8595]

I've been using it for just over ten years and couldn't agree with you more.

[@explorenaked]

I absolutely love induction. It reacts just like gas. Turn it down, it cools down. Turn it up, it heats up. It's way safer. No accidental burns. However, the biggest advantage is the efficiency. 60% of gas is wasted versus only 10% with induction. Don't be surprised if some of the more "anti-fossil fuel" jurisdictions make it code for all new builds and kitchen remodels. I'm waiting for the first hybrid cooktop to come out. Part gas, part induction.

[@fosterdl1]

We've had a gas cook top since we were married 47 years ago and still have one installed in our kitchen. However, I must admit that once we tried an induction (PIC) cook top (1800 watts) we quickly removed the griddles of the stove, covered the stove from edge to edge, and bought another PIC. We now own 5 of these. Two in our house kitchen, one in our camper (much safer) and two in my brewery (one 1500 watt and a 3200 watt) for boiling my wort. These are the future of cooking (at least till something better comes along)

[@ronsrox]

fosterdl1 I started with Pics, on the two for one deal, they worked well, but after 18 months they were both dead. Got a Duxtop and it was/is pretty good. Then I discovered Cooktek, is expensive, but made in USA with super high quality design and construction. Watched eBay for weeks until I saw what I considered a great deal for very great product and never looked back.

[@bertkutoob]

If I might ask, what do you do in a power blackout. Serious question, where I live blackouts are a fact of life. We have a 4 burner gas stove (and oven) running of a 100lb butane bottle) and are thinking of "going induction"

[@fosterdl1]

@@bertkutoob We left our gas unit in place and just covered it. It only takes two minutes to switch back to gas if needed. Plus we are fortunate to have a 16k stand by generator that starts 30 seconds after the power goes off.

[@bertkutoob]

@@fosterdl1 Hmm... Food for thought. Seems you might be worse off as to power. I've never needed more than a 1kW genny to keep the fridges going. We use solar for water heating and our lowest winter temperature for the last 30 years was 9°C so we don't need heating. Thanks for the quick response

[@TubeScience]

We've been using an induction cooktop for about 10 years now. We went with it when we remodeled the kitchen because our little kids show'd an interest in cooking and long hair and flame doesn't work. As shown, it will blow electric coil or gas away. We did comparisons with same cookware and equal volume water and temperature on a variety of our family's cooktops. No challenge. Twice as fast in some cases. However, gas is more even cooking. This demo isn't exactly fair since that large a burner is too wide for that size pot. In fact, a smaller burner might actually have transferred more heat than the larger one since much of it wrapped up around the sides an escaped. He mentions pros and cons. Pros are obvious. You should get an insurance discount with these. I don't see how you could start a fire with one. Cons are that they don't heat well in the middle. The induction coil is circular, leaving a hole in the middle. Even with good heat-transfer cookware, it's cooler in the middle. Also, like all electric cooktops, woks won't work right. Buy yourself one of those portable gas pods for that. Also, if you already have a pressure cooker, it's probably not induction. We got a Instant Pot. However, I do have a huge pressure cooker, but I use it on the side burner of my grill now.

[@hondaboy2001]

I have an induction cooker and I would NEVER go back to gas and certainly not to electric. The only problem is that induction is still very, very expensive to buy. But, it's definitely worth the extra money! Excellent video, btw!

[@TexasScout]

The reason I went with propane was so I can cook when the power is out. I would also point out that the burner you picked was too big for the pot. A smaller burner might actually work faster. On the big burner, most of the heat goes up the sides of the pan, not under it.

[@protexusa]

Exactly what i was thinking.

[@skyhigh6]

It doesn't matter what size pan or pot, the cooktop only uses the area that the pan touches. In order for it to heat the pan/pot must be made of steel or iron. I can put a small pot on the burner and still touch the sides and there is NO heat.

[@TexasScout]

Sky High I was not talking about the induction burner. The burner on your gas stove was almost as big as the pot, forcing most of the heat up and away from the bottom of the pan. Something I find very irritating in “professional” residential ranges. Mine has a “burner within a burner” set up (SAMSUNG), an 1.5” burner inside a 4” burner. We use that one most of the time. The other burners are like yours and they develop a “cold” spot in the middle of the pan.

[@BigHenFor]

Not true. The pan itself is the heat source. Induction relies on the conductivity of the pan to create heat, so heat is only produced where the pan contacts the induction ring. So, pans smaller than the ring heat up efficiently as no heat is produced anywhere but where the pan contacts the ring. I know this because I have a induction cooktop with a 10" contact ring. When trying to season my 12" carbon steel frying pan, I noticed that the centre would go dark as the seasoning took, but it never took at the edges and sides. No contact means no heating. You can try touching the contact ring when you put an undersized pan on it. It will be cool to the touch anywhere but the pan.

[@TexasScout]

BigHenFor For the last time, I’M NOT TALKING ABOUT THE INDUCTION COOK TOP! I’m saying it was not a fair representation of the gas stove! Selecting the proper sizes GAS BURNER would have boiled the water FASTER! Sheesh....

[@jpolar394]

I've got a 70 plus year old tappen gas oven and burner that's used daily that I got from my parents house. It looks and cooks like it's brand new. I use it as a second stove for down stairs. It's GREAT ! I hardly use my newer tappen stove that's around 15 years old. In matter of fact the paper sticker that's inside of the oven was never taken off of it because it's never been used. I just use the burners to heat up water. Besides, good food takes time to cook. Thanks for your review.

[@Mike-ql4sz]

Well when u do such a comparison u need to compare the running costs as well: gas is cheaper than AC. So...i am wondering if u can shoot a review covering these topics as well. Thx!

[@craigcooper8593]

Mike2018 and running gas into a building costs?....

[@woxineaucrows7355]

Thnx Chef good to know =) As a chef for Many years I chose Gas and BBQ actually but I am amazed again by our young people creating SAFE cooking ty~

[@pjaj43]

Induction rules. No contest. Over the years I've had other types of hob, gas, solid electric plates, red-ring, quartz. Induction is by far the fastest and very controllable. Whilst the modern quartz hob is good, it still has several disadvantages. The glass top gets very hot, so any spillages can burn on and some can even eat into the glass, pitting it. On the other hand induction only gets as hot as the pan bottom, and spillages just dry out at worst. No other hob, gas or electric has ever boiled a pan of water anything like as fast. I think this is because all the power in an induction hob goes into the pan, whilst other hobs the energy has to be transferred from flame or hot element into the pan so some is either lost by the heat from a flame spilling round the edges of the bottom of the pan or electric heat having to heat up other chunks of the hob.

[@gregcrabb3497]

I have a portable induction hotplate sitting on top of my Frigidaire gas range with two power burners. The only time I turn the gas top on is for holiday cooking when I need more than one burner at a time. Even then, I'll start some of my dishes boiling on the induction and then swap them over to a gas burner to save some time. I can't imagine having a really powerful 240V induction cooktop. If I ever build a new house I'm planning on installing a nice gas range on one side of the kitchen and an induction cooktop on the other side. The best of both worlds and two of us can cook at the same time without running into each other like we do now. And as someone else mentioned, I can cook when the power is out (like during ice storm 1994) when most of my friends had electric while we had gas and could function just fine.

[@blackbird-do2ug]

if u have a magnet implant in your hand, would it effect it

[@macrotech6507]

I bought a cooktek commercial grade countertop single hob over 12 yrs ago. It is the most powerful model cooktek makes. 220 Volt. You can carry it under your arm. I have not turned on a single gas burner in 12 years!

[@bug-kong]

What is that intro music? Sounds like the same tune chef John uses

[@jimbinger]

An especially well shot video along with important content.

[@LadyCatherine538]

I have had an induction cooktop for 35 years. Fast and safe.

[@oscargr_]

@1:45 until lately, there is a new challenger on the field... That guy has been living under a rock.

[@MonkeyBlueAss]

Not safe - be documented about electromagnetic radiation pollution of induction stove

[@MonkeyBlueAss]

@@dueldu70 -no heat but electromagnetic INDUCTION waves like wifi antenna or wifi router . These waves energy are INDUCTED into the steel from the bottom of your pan to become hot

[@MonkeyBlueAss]

@Ralph Macchiato go to oncologist to place your jokes. is all about ELECTROMAGNETIC INDUCTION

[@worthington3637]

@@MonkeyBlueAss As you say, the electromagnetism is in the steel by direct contact. There is no such thing that can magically jump through the air to cook your insides. Are you thinking of microwave RADIATION?

[@wty1313]

Induction has been around for decades, but one thing that stalled its popularity (and therefore business investment) was the public scare many decades ago about stray electricity from power lines. It was theorized that living near high voltage power lines wrecked havoc on people's health, especially because the electromagnetic fields that developes in the lines. It freaked a lot of people out because induction cooktops work on the same basic theory. People gradually learned the fear was unfounded as induction made more headway into commercial kitchens, since many munis don't allow gas appliances above a certain level in buildings. As more restaurants were built at higher levels (usually for view reasons), the more induction became popular commercially, which allowed it to trickle down to the consumer level again. I LOVE my induction stove.

[@Cal.18]

Gas is great because you can still use the stove when there's a major power outage. To me, that makes the difference between induction and gas.

[@davidsurtees4439]

Gas bbq lol

[@ThePerezmilton]

How often does that happen

[@zonedout5998]

All you need is a gas fridge then so you can have non-rotten food to cook.

[@bohyahsnacks]

Gas is great because I have a whole house, natural gas powered generator. Not an issue with my induction stove. Lol!

[@tonytorre9432]

A Induction stove won't work during a power outage after a hurricane. Yet my gas stove did work.

[@easternacademy]

I debated long and hard over gas vs induction and I bought an induction hot plate to test it out. Cooking anything that takes longer than boiling water can cause the induction surface to get hot enough to burn flesh. I looked around my kitchen and pantry and realized that most of my favorite pots and pans would be useless. I wasn't willing to give them up. If I'm cooking a meal, the rate limiting factor is usually the oven, so based on practical application, the speed is not that big of an advantage. That having been said, I do enjoy using the induction hot plate and in the warmer months, I frequently use it for quick jobs because it generates less ambient heat.

[@goldwinger5434]

The surface gets hot enough to burn flesh? Duh! That's the zeroth law of thermodynamics at work. If you think that you could boil water and have the surface stay cool, you really don't understand physics.

[@vegasrenie]

Gold Winger - I think the point is being made is that there is a lot of hype around the induction cooktop staying cool. I also have a hot plate and I like it, but if you are cooking anything for any period of time on it, it does get hot. But you would not know that from the PR.

[@spencerwilton5831]

vegasrenie You would know that through common sense! If you have a pan at searing temperature on a glass surface, clearly that surface is going to heat up to almost identical levels of heat! How could it not?!

[@goldwinger5434]

@@vegasrenie The zeroth law of thermodynamics says that two objects touching each other will reach the same temperature. That's a given. I sell induction cooktops. I demo them by boiling water with a paper towel between the pot and the cooktop. Try that with a radiant cooktop. Also, about a minute after I take the pot off the cooktop, I can rest my bare palm on the surface. Try that with a radiant cooktop. Cool is relative.

[@vegasrenie]

Spencer Wilton - I agree! But people...

[@JavierPerez1]

Great work. I love the video. Very informative. Its unfortunate there are such few videos showing comparisons online

[@jbsmathers]

I've owned an induction cooktop for 5 year now and some things people need to watch out for 1) the electronics often make enough noise to be annoying; 2) some pans can vibrate to make even louder noises 3) some induction cooktops only work with pretty large pots and pans -so all your smaller ones will be useless, so test how small pans work before buying, also take note that true stainless , or ceramic or copper bottom or aluminium pans dont work at all with induction (like the guy says pan bottoms must have Ferris metals (metals made with a good amount of the elements nickel and/or iron). We paid a lot for a kitchen aid and it is noisy and only works with medium and large pans -so be more discriminating than we were and don't think just because a cooktop is really expensive it does not contain fundamental design flaws. oh yeh -and the way our controls are you can brush the counter top with the back of your hand and without any noise switch from warm to hi and ruin your food in less than a minute, so pay attention to where they put the controls and how easily they are changed.... All that said induction is pretty cool and we are not totally unhappy with ours, -just wish we knew these things when shopping for ours.

[@shawsie5780]

Time to upgrade champ, my flagship Bosch induction is night and day better than gas

[@agatacabrera9497]

Loved the video! Very informative, concise and great delivery! 👏👏👏

[@dixiefox1703]

I’m 83..cooked on gas all my life. Live now in senior housing..these places are all electric...which I don’t know how to cook on. Soooo I removed all the elements,covered the stove with a cut our from a sink installation, bought 2 Duxtop induction plates. Perfect....my cast iron and OLD stainless love it.(new stainless has too much nickel ) And I have an electric oven.👏👏

[@shawsie5780]

Cleaning induction cooktops is a breeze compared to gas

[@raffysungarngar3684]

There are cooking techniques that you cannot do in an induction. The taste differs too.

[@deannaperata5640]

@@raffysungarngar3684 what are the differences??

[@captainchaos3667]

@@raffysungarngar3684 The _taste_ differs? Let me guess, you also use expensive gold plated digital audio cables because they "sound warmer"? 😉

[@Nazz-b7p]

@@deannaperata5640 taste doesn't differ, his mind is convincing himself that the "superior" or "inferior" product produces a different result. Its the chef , not the product.

[@cmcd160]

WOW! So happy someone’s actually posted a “TEST”. I tried to tell my friends....now hopefully your video will help prove my point. One other feature about “induction”. It’s safe than election and its not deadly like “GAS”. I love my Electroculx Induction Stove Top and Dual Convention Oven. Priced $3600 CDN 4 yrs ago, I got mine for $2200.

[@PressTube]

Good video!

[@johnharvey4496]

If you decide on spending hundreds of dollars on how it boils water, watch this video. If you want to cook on your stove-top, it's gas every time... assuming you have access to gas.

[@gamalielwandieri129]

Incredible technology and the fact that it requires less energy is something to consider. I must surprise my wife with this. Off to the shops

[@darknessblades]

LOL even a Single Phase induction stove beats a Full blown Gas stove. Remember if it was a 2 or 3 Phase stove, it could have a Boost function and is more powerful than a single phase, resulting in faster heating.

[@jhoughjr1]

i doubt 3 phase would help as the indictor works at much higher freuqncies than the power supply.

[@CosmicSeeker69]

but you destroy food with heat..... low and slow is the way to go (IF You value your stomach)

[@garynarborough]

I live in the UK and have been using a dual induction unit for 2 years. Safer than gas and of course should you leave it on without a pan on it, then it turns itself of. Its fast and really economical to use. I live on my own so it's an absolute no brainer. I enjoyed the video a lot.

[@scottwills4698]

I have had induction for 5 years, going back to gas (holiday homes etc) feels agricultural. Would never swap back.

[@LemonySnicket-EUC]

My kitchen is cool in our Texas heat thanks to induction cooking. I started on the same Costco unit as well. My new LG range boils water so very quickly. Way faster than the Tramontina Costco unit. I use all-clad copper core and TK cookware and love it. Zero regrets switching to induction.

[@alfblack2]

lucky the ring was not magnetic! hehehe. Yeh been cooking with induction. Still pros and cons. I could use it everyday. But I still want access to a burner.

[@torgrimhanssen5100]

gold is not magnetic

[@lsr2937]

Love my induction cooktop. I’ve had it for 5 years. Also love my cast iron but let’s face it, heavy cast iron is more likely to scratch the glass top. Solution; I slap a silicon sushi rolling mat on the eye first, put the cast iron on top and cook away. Afterwards the mat goes in the dishwasher. Works like a dream and no scratches. Eventually (a couple of years) the silicon mats break down. The mats run about 10$ each. Forty bucks every three or four years for no scratches is a good value for me.

[@Priyaspice]

which one do you have?

[@pkrail]

Induction stoves and hotplates aren't new. GE had one back in the 80's and you could buy induction hotplates back then as well. Just much more expensive so not common..

[@philipmasters7491]

We have had an Induction Hob for 10+ years, Fast, Controllable, Efficient, and very easy to keep clean! One mistake in the article, Stainless Steel pans have to have a Ferrous Steel core, they are normally marked for Induction! Can be checked by holding a Magnet (fridge Magnet) to the pan, it will ‘stick’ if suitable for this type of stove.

[@tabletcasacasa5523]

there are a new better cooking pot made of iron whith aluminium sandwich inside for better heat distribution like this www.cocinailko.cl/olla_20_cm_acero_inoxidable_prime_ilko/p

[@thehauntedbutterfly428]

I want one!

[@DrValerie800]

I LOVE my induction plates (cooktop & oven), which I place on top my electric range during the summer. It's instant on, instant off, and holds the precise temperature you program in. This makes ice cream and candy making super simple and keeps the kitchen temperatures tolerable in the hot months (and here, that's at least 6 months of the year). When I remodel, I'm getting an induction cooktop and convection oven. I grew up cooking on a gas stove and then an electric one and have always laughed at those cooking snobs who think gas is better. Once you learn how to use electric, it's just as good. Even though it takes a little longer to power up, you can stop the power much sooner than gas and it keeps cooking...and gas is actually way more expensive (and dangerous). The kicker for me has always been the "instant off" claim for gas...it's not true since the burner and surrounding area keeps heating the pan, so unless you take the pan OFF the burner, you don't actually have "instant off." Well, guess what? You can take the pan off an electric burner too and achieve that! LOL. I love the magnetic induction so much more, I got rid of all of my non-ferrous stainless steel pans & pots and got ones that have ferrous cores. The additional cool thing about induction cooking is that the bottoms of the pans don't get discolored or sticky with residue...and cleanup of both pans and cooktop is super easy. The only downside is that induction cooking requires a pretty large amperage draw, so when you are in an old, inadequate electrical situation, you have to be careful not to try to run an induction plate, oven, and toaster at the same time! (I'm on a 15amp service for the kitchen, so woefully inadequate, since one toaster draws between 10-15 amps by itself).