Chef Andrew's Six Minute Overview of Induction Burners

Chef Andrew Forlines offers insight into induction burners and cooktops.
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1. Induction is more efficient than gas. 95% vs 35%. (Gas heat spills out around the pan before the metal can absorb it.)
2. Residential gas burners cannot be over 25k BTU for safety reasons. Most are in the 15-18k BTU range. Induction is 35k BTU equivalent.
3. Ventilation needs are greatly reduced for induction.
4. Speed of heat, consistency, precision, and responsiveness are superior with induction. The low settings are lower and more consistent on induction for a true low simmer and to melt chocolate without a double boiler.
5. Pots and pans work on induction if magnetic. If a magnet sticks to the bottom of your current pots and pans you're good to go. Cast iron works really well. Aluminum and copper won't work.
6. I love high BTU gas fire cooking outdoors for wok cooking, crab boils, beer brewing, etc. Higher BTUs available and no Ventilation needs. (Unless directly under an overhang.)
You can reach me at www.CHEFAF.com to learn more or ask questions.

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Super informative, thank you for putting this together.