The TRUTH About Induction Cooking

[@fireaza]

I remember reading a website comparing the advantages and disadvantages of gas vs induction. In the gas section, under "advantages", it had a drawing of Chinese food and explained that the high heat of gas can be important for Chinese-style cooking. Under "disadvantages", it had a drawing of a house engulfed in flames.

[@Helperbot-2000]

ah damn it heavy, its pyro who's at it again

[@Mayrita77]

😂😂😂😂

[@vicalzip]

They mean a wok. On gas, unless you have a specific wok burner, you'll still have trouble with a wok unless it's flat bottomed. And surprise, surprise, flat bottomed woks work with induction.

[@jasonhillgiant]

I cook with my wok on an induction cooktop all the time. Works great.

[@sgjoni]

There are also wok induction cookers with a curved surface for woks.

[@FredericOuellet562]

I have a pacemaker and my cardiologist gave me the OK for an induction cooktop as long I don't lay down on it. I've had mine for a year.

[@fajarsetiawan8665]

is your induction controlled with touch screen or knobs

[@chagar4007]

I have an induction stove and love it. But please stop claiming that the cooktop doesn't heat up. It does heat up fom the pan transferring heat back to the cooktop. Not as much as an electric but still enough you can burn yourself.

[@lgolem09l]

It's not heating up enough to boil spilled water between pot and surface into crusty calcium stains. That's enough for me

[@deeferry6520]

I've had an induction hob for about 9 years, so when I moved into a flat with an ordinary electric cooker, the first thing I did was to replace it with Induction. It has all the advantages of gas but is soo much easier to clean. I love it.

[@nsbioy]

Not all advantages: can’t cook on open flame and can’t use round bottom pans such as woks. You can heat a spoon of butter on a spoon with a gas stove, but not with induction. Yes, many advantages, but not all.

[@Demise6969]

@@nsbioy induction cooker for wok already exist

[@georgiosladas3106]

Still cooking with real fire food is much more tastier, also bread in a fire stove. Why ? I do not know but its true

[@stevethea5250]

GOTTA TAKE TOO MUCH CARE NOT TO SCRATCH UP INDUCTION COOKTOPS

[@stevethea5250]

AND BAD FOR CARDIAC DECIVES LIE PACEMAKERS, SO ITS NOT TOO INCLUSIVE

[@colinpovey2904]

Retired chef. I have had a professional CookTek induction cooktop in my countertop next to my gas range for 14 years. Induction is truly The State of the Art.Not only is it great for cooking, it is the most efficient, thus is best for the environment. Instant on and off, absolutely repeatable heat: For example, on my induction, water boils at a setting of 5. The amount of heat it can create is tremendous. My Bluestar gas range has 22,000 BTU main burners, and the Cooktek is at least twice as fast. No joke. I demonstrate it to people all the time. As to how it works, here is how I explain i: It works with pans and pots that will hold a magnet. So what an induction cooktop does is it creates a strong magnetic force that couples to the cooktop. Heat is created be reversing the direction of the magnetic force (i.e. it flips North and South) up to 400 times per second. This causes the magnetic particles in the pan to rub against each 400 times per second. The friction of that rubbing is what creates the heat in the pan. That is why the pan can get hot, but the surface of the cooktop remains much cooler.

[@dgurevich1]

Recently switched to Induction and tried using a cast iron skillet on it. Probably not the best idea for an inexperienced user. Have you had any luck with it? Is it even worth trying?

[@catherinecat6182]

your explanation of the mechanism is pretty good but it does have a flaw that might be concerning to some: it doesn't cause any friction in the pan. moreso it just makes the electrons in the pan move around in circles and the resistance of the pan not wanting to let those electrons move is what causes the heat.

[@nikolajc7617]

Then its a bad gas stove you got.

[@fernarias]

It's not the most efficient. Power grid loss is 66 percent (60 percent just from thermal production conversion losses using natural gas, the most efficient fossil heat source) from production to delivery. So using electricity has only a 34 percent efficiency then add the 90 percent efficiency of induction and you get an total efficiency of 30.6 percent. Gas is the most efficient for heating at 40 percent.

[@catherinecat6182]

@@fernarias in order to talk about whole system losses you need to bring up vent hood and HVAC power consumption as well. since it's not necessary to use a vent hood for a lot of the cooking that can be done on induction that's a huge savings in power consumption.

[@aw3752]

Beware. If you buy an induction stove, know these 2 things: If you are converting from gas, you will need to call a professional who is qualified to shut off the gas flow to the existing pipe behind your stove. These pipes coming up out of the floor or wall will often be in the way of the new induction oven and keep them from sliding in completely. You will need someone to come and cut that pipe down flush or remove it altogether. Otherwise on installation day, you could have a big problem. Take it from me, we didn’t foresee this issue and it was a major hassle on install day. Second, many induction stoves require different electrical power than conventional ovens. Check the electrical specs of the induction oven and compare that to the outlet behind your existing stove. You may need an electrician to run an additional power line to that outlet… and that can be very expensive depending on how far away your breaker box is. We experienced all these problems (plus having to buy all new pots and pans) when we upgraded to induction and it cost us a fortune. We’re glad we did it but man was it a nightmare of expense and stress to address all these issues no one warned us about.

[@owenjones-wells9395]

We're in the same boat. Would love to move from gas to induction. But with new floors and whole house decoration only a few years old, having to strip floors and walls to put another power cable in is less than ideal. Most of our older pans (passed down in family) are aluminium. But I know you can get adapter plates to allow these to be used.

[@Katya2U]

Also your old pans and pots may not work

[@ian4683]

Good you mention the first two points. But why did you have to buy all new pans? Were none of them working on induction?

[@dsimpson530]

The electrical aspect is the amperage. Most 36" cooktops and 30" ranges (induction) require 50a 240v. Many older homes are equipped for 30/40a and will risk breaker trips while cooking (if using too much current). Bosch is one brand that has lower amperage requirements than their competitors.

[@modojocorlee2241]

Thank you for the tips. Really appreciate it. I have a gas cooktop and would like to replace it with an induction cooktop. May I ask how did you find the gas professional that shut off the gas line for you?

[@stevenclarke5606]

I’ve had an induction hob for about 10 years, and I would never use anything else they are so much better and quicker.

[@Yet_Another_Steve]

Here in the UK I've been cooking with gas for 40+ years and rejected electric until recently when I got an IKEA portable induction hob due to the global fuel crisis. I have to say I'm completely hooked on it and will replace my 5-burner gas hob with induction soon (with a gas wok-burner on the side). It responds immediately, pans come to the boil in 1/3 of the time, you can put your hand on the hob right next to the pan and it's so energy-efficient it has even replaced my electric slow cookers.

[@michaelmcleary8566]

We have an induction hob and induction wok hob. Both 9 years old now and both still fantastic. The wok hob comes with its own wok (stainless steel) and is a breeze to cook with and to clean afterwards.

[@madcowusa4277]

Global fuel crisis? Never heard of it.

[@dperreno]

Just a nit-pic but Induction cooktops ARE electric. The cooktops that you are referring to as electric are actually Radiant cooktops, in that they radiate heat in order to heat the pans. Induction cooktops induce an electromagnetic current in the pan to create heat. But both types of cooktops are electric.

[@meibing4912]

Bought a new kitchen and decided to go with coils because induction was too expensive (back then). When I tried to turn it on it did not work. 5 minutes of panic before we found out they had installed induction (but not charged us for it). Think they already had it in shop when they asked us about the model we wanted. 😂

[@juliebrown8375]

When I sold my last house, the inspector reported that my cooktop wasn’t working because none of the burners heated up. Duh. I told the real estate agent that it also didn't have a little door for adding coal.

[@rice0009]

We find that silicon sushi rolling mats work GREAT to protect our Induction Cook top. I can safely use raw Cast Iron with no issues. The mats last 2-3 years depending on how hot ou cook. If they get messy you can wash them in the dishwasher or sink as needed. My stove/cooktop is 8 years old and looks as good as the day we installed it!

[@AK-jt7kh]

Wait - you can put them on top of the cooktop and it still works?!

[@fireaza]

@@AK-jt7kh Yep! So long as the cookware is still in-range of the magnetic field, it'll work just fine! A thin mat isn't thick enough to create any problems.

[@lynnford5706]

Does the mat you bought have ribs?

[@rice0009]

@@lynnford5706 Yes, they do. Not that we looked for them that way, we just used the cheapest ones we could find. After about a year, they start to turn brown and crack/fall apart, but still well worth the investment. Our stove top looks as good as the day we bought it, and we cook with a lot of Cast Iron pans.

[@lynnford5706]

@@rice0009 thanks that’s what I could find at an affordable price. I just want to make sure I had the right product. Thanks fir your post.

[@byrons8956]

I had bought a single induction burner years ago to try before deciding if I wanted a full-sized induction cooktop, that is one way to go to see if you even like induction cooking. I purchased a full-sized induction cooktop and was so happy to toss my old electric coil burners my 80’s oven had and also enjoy the smart features the cooktop has.

[@annkagiri3598]

How is the going so far?

[@LawrenceRhodes]

I think a traditional setup with four or more burners is inefficient. A space waster. The individual ones can be stored. The space then used to prepare food. After prep the same space can be used to cook. No dedicated burners means multiple use. Blenders, food processing equipment etc. A four burner with an oven hearkens back to the days of the potbelly stove with which you could bake, cook and heat the house, even in summer, so the energy savings alone is worth it. Not to mention uncomfortably hot kitchen.

[@michaelbarbone9310]

I bought a Duxtop single portable for my mom. Absolutely loved it. When it dies, we bought a 2 burner model. Don't even use the electric stove anymore.

[@mikolaykuka9759]

Very well presented arguments. I use induction and I never gonna get back to gas

[@joshuaharper372]

Just be aware that the cheaper ranges (I have one of the $1300 Frigidaire models) have smaller coils than you might expect and may have hot spots. There may also be random noises when cooking at medium temperatures on neighboring burners. That said, I still enjoy my induction stove, and it does boil water VERY quickly.

[@neilbarnett3046]

Cheaper? At $1300? Our hob was £400. Random noises, no. Expected noises, yes, especially with the pan that it doesn't like.

[@filip1491]

What the hell is wrong with pricing of appliances in the United States. I bought a mid-range combined 2x induction + 2x gas hob for 510€ last month, and it was from a reputable brand. The cheapest ones start from around 250€ here and the most expensive ones with air outtakes top at around 2000€, and they are from reputable German brands like Bosch, Miele or from Swedish Electrolux... Same thing with fridges, they start at what, a thousand dollars in the US? I had a small one for 120€ in my rented appartment, it worked just fine. Bought a way more premium one for the apartment I bought, it was like 400€. I am not even from some poor backdoor country, what the hell. For 1300€ I'd get some of the highest shelf models of induction in the EU.

[@grizfan93]

@@filip1491 Nothing wrong with the pricing of appliances in the US, just different styles. US homes overwhelming have slide-in combination oven & cooktop/hob units instead of separate ovens and hobs typical in the UK and Europe. So, when you see someone mention a price like $1300, assume it is a combination unit. Also, the ovens tend to be quite large compared to ones found in Europe. Finally, induction cooktops are seen as a high-end, premium cooktop, so you tend to only find induction on premium appliances, or at least mid-range. So, for a little less than £ 1100, you get a nice mid-range induction cooktop and a large oven, with some nicer features thrown in.

[@raecowling6093]

I have been using induction for years with a pacemaker without having any problems. You could check your individual situation with your medical advisor.

[@singinglily8909]

That’s great to know thanks for posting that

[@DesignerAppliances]

Thank you for your insight as someone with a pacemaker :-)

[@sandwitch999]

What about power consumption please compared to the traditional gas cookers?

[@J.Cameron.Stuart.Adams.]

@@sandwitch999 A gas range only uses enough electricity to ignite the gas and power the clock and digital display. A gas cook top consumes gas to create the energy required to cook. An induction cook top is all electric. The electric consumption varies for induction depending on the model, features, and number of burners. All in all there is no electric consumption comparison to be made between gas and induction.

[@bgw33]

4 years with a 3 lead pacemaker. My pacemaker is safe with mri and induction range

[@s96822]

a couple of comments after 15 years using induction. some induction suitable pans may not work on some induction surfaces but work great on others. this is related to the sensor that sits in the center of the induction coil. the other thing worth mentioning is by using an induction disk you can use non induction cookware. the induction disk gets hot and non induction pan is placed on it.

[@theorgelmeisterakathesoapm8589]

I just got the affordable Frigidaire induction range and so far I love it. It's everything people say it is.

[@TheLoathsomeCowboy]

I’ve used induction for the last ten years. It’s my preference for most things. You have to be aware of a couple of things - the pads cut power when the pan is lifted off, so you can’t sauté as you can with gas. Most induction cooktops can’t give full power to all pads at the same time, so there’s some “load rationing” going on between them. I like the gas-like instant response and the lack of heat leakage around the sides so your pot handles don’t get hot.

[@hellsop]

And your cooktop doesn't resume as soon as the pad is back on the pad, so long as it's within a couple of seconds? Mine does, and tossing pan contents result in no downside other than an annoying beep.

[@jamesbrown8766]

It must depend on the individual cooktop. I have no problem sautéing with mine. As long as the pan returns to the pad within a minute (or thereabouts) the power is restored to the pan, so it’s just like sautéing on conventional stovetops.

[@aixtom979]

No problems here either. Mine takes about ~30 seconds before it cuts the power when you take the pot of, and then it just flashes a "no pan/pot" symbol, but about 1-2 seconds after you put the pot back on it activates again. Might be a side effect of the other thing that I like about mine, that it has no fancy touchscreen interface, just plain knobs to turn. A lot easier and faster then the fancy ones in my opinion.

[@TheLoathsomeCowboy]

@@aixtom979 Perhaps I should have worded my post a little more clearly. What I was trying to point out was that while the pan is held above the induction pad, unlike a gas flame, there is no heat being applied to the bottom of the pan. This means that sautéing operations have to be kept short as the pan is losing heat. I agree, most induction devices have a timeout of a minute or more of not detecting a pan before they shut down.

[@eddiehagler6127]

The size of the induction coil is very important The larger ones are very expensive the smaller ones will not heat the entire pan if it’s cooking surface area is more than 6 inches (the larger ones are 9 inches) They can warp your pan if not used in a certain way. There is also the risk of heating up metal utensils if you are not careful with them.

[@dsimpson530]

There are induction cooktops with knobs, i.e. The Samsung chef collection induction cooktop has a digital controller with a magnetic knob that can be used. The one aspect that was missed was required amperage. Most 36" induction cooktops and 30" induction ranges require 50a 240v. Many existing electric homes have 30-40a 240v wiring and need an upsized wire or risk breaker trips if using too much current. Bosch (and their family of brands) has focused on lowering those requirements and tend to not need upgraded wiring.

[@vinquinn]

I live in Greece in an older house. The whole house has only 35 Amps service. I think I will stick with my gas cooktop which runs on Propane. Right now Propane is cheaper than natural gas and has no monthly service charges and hidden taxes.

[@dalewheat]

Thanks for packing so much good information into such a short video! I appreciate it.

[@SusannahPerri]

Wow, I never heard about induction interfering with pacemakers, thanks for the warning! I don't have one, but it's really good to have that information.

[@MoonlightingJames]

I have a pacemaker and been cooking with my LG induction for 6 months now. The stove has not made me vibrate or heat up yet! I have also been up close and personal with microwave ovens without any ill effects. Nice to have the warning I guess but a little overblown, perhaps, as I have heard this same warning before with regard to induction stoves. Having said that I should mention that I don't feel a need to put my left shoulder 12" or less away from a pot when I am cooking.

[@dbclass4075]

@@MoonlightingJames Besides, the magnetic field is right at the surface; nowhere near a pacemaker will be no matter the posture (except slumping on the cooktop).

[@SusannahPerri]

@@MoonlightingJames Thank you for the information, I really appreciate it!

[@lethaleefox6017]

Read the warning in the manual and in unpacking instructions... one can find manuals on the manufacturer's website usually anymore... I tend to look at the pdf manuals before buying stuff... I don't have a pacemaker... if one gets an induction hob, I wonder if one could test it in the doctor's office for causing any irregularities while the doctor is listening to the heart? Be sure to take a pan along to bring water to a boil or an egg to fry...

[@larryjolicoeur7169]

More nonsense induction is everywhere every transformer every charger every motor uses induction. I would like the person that posted about pacemakers prove it

[@BobHunt-j6k]

Good video, very informative. I was just about to buy a dual fuel range. I have had one in the past and I really liked it. I bake so the electric oven is handy, and the gas cooktop is nice. However, I am getting older, and I have been cooking with just a regular ceramic top range for the past 17 years. I hate trying to keep the top clean. This video has convinced me that the induction is the way to go. I think it will be much safer and so much easier to keep clean and I still have the electric oven. And, I won't have to have gas run since I don't have it now. That would be a little cost. The downside is I will have to buy new cookware, but I guess that is just part of it. I'm sold!

[@dw3403]

You will love it but beware the tops do get hot because of the pan so food can get burned onto it. Water can boil over fast if your off getting something else. The scorching of the food is not like a regular burner and I found ammonia cleans it up nicely.

[@singinglily8909]

I just switched from an electric to induction and love it. I always wanted a gas stove but when I started looking into them they can cause headaches. Already having migraine issues I spent the extra money on an induction and so glad I did.

[@jimmychonga2615]

That’s crazy, it’s the opposite for me. I like gas stoves better because induction stoves give me a headache

[@singinglily8909]

@@jimmychonga2615 glad you got the right stove for you.

[@Onizukachan915]

Who told you gas gives headaches? 😂😂😂

[@lynnford5706]

@@Onizukachan915 do your own research before laughing at someone who has 🤦‍♀️

[@gamingwhilebroken2355]

I love rurally and somewhere with bad winter storms. I have a generator for heating my house (to turn the fan on the furnace own, it’s a gas furnace) when the power inevitably goes out during these storms. So I’ll stick with gas so I can at least cook on my stove when the powers out (yes, it happens enough where that’s a real consideration). Also, I like copper cookware, I know it’s bougie, and induction simply can’t do copper (and no, steel inserts doesn’t work for copper, it kind of defeats the purpose as steel retains heat and so would the insert, thus making copper just more expensive for the sake of making it more expensive).

[@lisamay4376]

I loved my induction range. GE range. Started to malfunction after 8 years. When I called repair he told me the parts needed to replace would be nearly as expensive as original cost($2500.) Don’t know why it was going to be so expensive. It made me not want to spend so much for another induction range.

[@hookedonwood5830]

It is technology that has developed fast so getting old parts that is no longer used for mass production is just expensive. And maybe look at how the prices has also dropped for a new over the 8 year it will not be 2500 again unless you want a much more advanced unit than the old one.

[@tomacquilano1304]

Hmmm, you might have me sold on induction. We've been shopping for a 36" electric range that does NOT have induction burners. My problem is the limited selection of pots & pans. This is a complete renovation and kitchen relocation so we are starting from scratch. We've been cooking with gas but the cook top cleanup is a pain. In another property we had a radiant cooktop and it worked great. Thank You!

[@traceystephens7813]

The selection of pots and pans is quite abundant. Cast iron will work, enameled cast iron like Le Creuset, most stainless steel, and try the company Green Pan for induction friendly healthy nonstick coatings.

[@tomacquilano1304]

@@traceystephens7813 I'm convinced! Then I changed my mind even though all of our cookware would work. The prices of the induction cooktops are pretty steep. Plus they required 50 amp service. We ended up buying a 36" Viking radiant cooktop at an outlet store. It was brand new. Regular price was $3200 to $1000.

[@sherylosullivan9619]

My mum (86) is having a new kitchen installed next week. She has been cooking with gas but I suggested she consider induction because of its ease of cleaning and safety features. She’s decided she will get induction. Hope I was right!

[@natalie5334]

May I ask what is Your mother's opinion now months later? I am currently remodeling my kitchen from zero and have also received numerous suggestions to switch to induction which I have no experience with. I have been cooking on gas stove my whole life and I love how open flame fries food, love to wiggle my pans when stirring, love to make 12-hour bone broths. I'm not ready to give it all up 😄 Could You please share Your mother's review on induction?

[@sherylosullivan9619]

@@natalie5334 Hi Natalie. In the Ed mum didn’t go with induction but went with a glass top electric I think. I think she is happy with that and likes how easy it is to clean. (So far!) My daughter has induction and I’ve cooked on it several times I must say, it’s not for me. Like you, I like to wriggle my pans around and stir the pot. I find on the induction I need to hold the pot with my other hand while stirring as it tends to slide around. I don’t need to do that on my gas top at home. True, cleaning the gas is much more of a chore, and I have a large 6 burner. I hope this is helpful for you. Happy cooking!

[@sherylosullivan9619]

PS, my mum is a very basic cook. She didn’t even get an oven in her new kitchen, though she has a microwave convection oven. Do too, as well as my large stove oven. I also kept my smaller wall oven when we built our new kitchen and I use that most of the time. M

[@mrgold3591]

I went from gas, electric, and now induction. Induction heats so much faster, can achieve higher temps, heats the pans evenly, less boil over because of finer heat adjustments, and less wasted energy heating up the kitchen. I also love how easy it is to clean the stove top if you have a boil over. Just reduce the heat, remove the pot, wipe up the mess, clean the bottom of the boil over pot, and you are back in business with no burned in spot you have to use polish to remove.

[@naekosl3059]

You can't wear a metal ring on a finger or it will get hot?

[@mrgold3591]

@@naekosl3059 I don't like to wear any rings or watches. I would think the ring needs to be made from a magnetic metal and very close contact to the induction stove top for an extended amount of time? Moving in a circular motion 6-12 inches above the pot/pan wouldn't cause the ring to heat up from induction compared to the normal heat coming off food.

[@dacabe1]

Raw cast iron cookwarevis no boroblem as can actually put down paper towel or silicon sheet to protect surface. Just a bit of extra care needed

[@tynnmahn]

Is there induction cooktops that have rapid cycles or ac invertor so that voltage can be regulated. I ask because, the only problem I've ever had with induction is, it's on or off so, to get less heat it cycles but the cycle rate is so slow that you get way unsteady heat

[@sahersuleman8275]

This video was so helpful! We are moving to a new place with induction stovetops and I didn't know anything about them but this video really explained everything so well! Thanks!

[@markaustin4370]

My biggest gripe with induction is the controls. I like to grab a knob and change the heat without having to grab a magnifying glass and go press press presss press press

[@wendemate8491]

Perhaps you can shed light on this - since there are so many cautions about what can and cannot be set on top of an induction cooktop, I have given up making any food that requires finishing on the cooktop after coming out of the oven - so no more reductions or roasting pan sauces. I have found people online who do it, but my KitchenAid manual suggests that the cooktop will crack if anything hot is placed on it. Is placing a roasting pan on the cooktop ok or not? It’s because of things like that that I have a love/hate relationship with induction. I love that water boils within a few short minutes but I hated having to get rid of my entire range of $$$ AllClad pots and pans. Also my Moka pots and butter melting pans that were too small for the smallest burner. My burners click and buzz with every “induction- compatible” pan I have purchased except for Le Creuset, Misen, and similar (often v heavy) enameled cast iron pans. Some pans heat up differently than others so I’ve had to memorize which numbers will result in low-med-high for each pan. The list goes on. Clean-up is great, and there’s much to like, but I honestly wish I hadn’t switched from gas

[@mercylynmonghit7543]

I got a whole science lesson from the video and comments - MIND BLOWN, what if induction was the norm?!?! Thank you for the insight ❤️

[@robbienorton9522]

Make sure you have one with temperature control. There are cheap models that only have a power setting 1 through 9 and some with a power boost. The problem with these cheap models is that they can put out too much power and cause your eggs to stick and uneven heating as the power control only controls the cycle on and off like a microwave. That's what I've experienced in South America...they are horrible to cook with.

[@rphenixx]

Many poorly made induction units even with 'flexi zone' are actually quite bad for uneven heating with small coils made worse without a true temp control instead surging off and on.

[@MrGatya2]

I don't know the prices in US, but I got my Candy induction top for 200$ with 5 year warranty. This is a cheaper 4 pot cooktop, but you can get expensive ones for about 500$. So 1300$ already seems like a lot to me. If you just need to cook, (you are a hobby cook) then trust me that you don't need an expensive one. Also, my cooktop is rated for about max 7000W, which if you devide with the 230V then you get 30amps. Its on a 20 amps breaker but never managed to trip it (have not used all 4 places at once, usually just 2 at the dame time and on 60% power each). Bosch has a lot of models rated for 3500w max. Which is basically the power consumption of a large hair dryer. If you divide that with the 230V you get 15.2A and most residential wall plugs run on a 16A breaker (at least where I live) and wires are sized according to that. So what I am trying to say is, if you choose your appliance right, you might not even need to do electrical work. As for the pots, you really don't need a lot in my opinion unless you are a fanatic cook. All my pots combined cost I think about 2-300$. And they are tefal pots and pans. All with detachable handles. Just buy them one by one. The chances of needing all the pots at once is really slim, so just wash them after use and you will be good. I have two large soup pots, one wok, two pans (small/large) and 3 other pans from a past set I already had. On top of that I have a crepe pan. Thats it. I cook for a family of three.

[@ampmskm]

I am using induction stove for 8 years and I can say it's the best cooktop to have in your kitchen. Safest Cheapest Fastest . I got my single cooktop induction for around $25 and it's still working like a charm 🤔🤔

[@einundsiebenziger5488]

I have* been* using an* induction stove for 8 years ... Safest,*cheapest*,* fastest*. ...

[@ampmskm]

@@einundsiebenziger5488 Thank you professor 🙏

[@mikewurlitzer5217]

@@einundsiebenziger5488 I agree it is a good concept but in our area electric is way more expensive than Natural Gas so one needs to verify. A major caveat to EVERYONE, pay attention to what is GOING to happen to electric rates when the control Nazis in government ban gas appliances and demand EVs. When there is only one energy source you are at the mercy of those in power.

[@tom95521]

Thin silicone barbecue cooking sheets work great to protect the cooktop instead of using a paper towel.

[@timothybagrowski643]

I would love to have an induction stovetop, last time I looked though I'd have to be a multimillionaire in order to afford one, but if that Frigidaire one is that affordable, that's actually doable. Meanwhile the single cooktops like NuWave actually do a pretty good job.

[@nsbioy]

not really. some full size induction ranges are under $1,000

[@timothybagrowski643]

@@nsbioy Getting ready to order the Frigidaire right now actually, still reading reviews, but so far seems like a solid low end for a basic homeowner, it's on sale for $1100 -- Thanks for the video, if not for you, I would never have known it existed.

[@nsbioy]

@@timothybagrowski643 one thing to pay attention to is user interface. I hate capacitive touch buttons to adjust heat. I had to search for a more expensive model that has knobs. But that is my preference. Good luck with your shopping!

[@smashoklw]

@@timothybagrowski643 I've had a Frigidaire for three years now, an earlier model similar to the one at 3:14. Yes, it is a lower end product but indeed a solid value. I like that it has knobs rather than touch controls. It is a joy to cook with it. The fans can be a tad noisy and some people don't like the fact that the cooling air exits from the front but I consider these minor issues. Buy it, you'll be happy.

[@AK-jt7kh]

@@timothybagrowski643 I don’t know where you live & whether you got it yet but you should make sure you are getting an extended warranty.

[@KittyMama61]

OMG, thanks for the advice on avoiding an induction stove or burner if you have a pacemaker! My husband does have one! I think you may have saved a life...

[@causarumcognitio]

It’s not really much of a risk because the induction only happens within a few inches. Same reason wireless charging phones need to be accurately lined up with the charging coils to actually charge. Someone else said they have a pacemaker and got a cooktop over a year ago because their doctor said since they’re not getting their left shoulder within 12 inches of the coil or laying on top of it they should be fine and they said they never had any effects. Electric induction for anything is, for better and worse, extremely limited in the distance it works from. The same coils are built in almost all phones but it’s really the magnets that align them that are reasons companies say don’t lay your phone down on your chest near your pacemaker but obviously nobody’s using the charge feature on their chest either.

[@rtoland6707]

Just bought an LG induction. It has knobs. So much better than a touch screen

[@JohnJohansen2]

I'm using gas but can absolutely see some advantages in induction. For example it's possible to cook through a large peace of paper, hindering fat hitting all around the frying pan. But, with my gas stove I can lift my cookware a bit and swing around the items in the pan, without losing (much) heat during the process. - So, pros and cons. 🙂👍

[@DaveTadros]

The pan stays hot when you lift it, though. It's the coils that remain cool to the touch. Putting the pan back on will continue to heat just as a flame would, but twice as fast. So lifting to shift the food around is not an issue. Hope that helps!

[@JohnJohansen2]

@@DaveTadros Over gas the pan will stil be heatet even when lifted. Until a certen extent of course.

[@JohnJohansen2]

@Masud Saleh That's not the point here.

[@JohnJohansen2]

@Masud Saleh But the resultat might not be as good.

[@toddt6730]

This might be a dumb question, but since it can interfere with a pacemaker does that mean it’s like a microwave signal, any danger of magnetic radiation?

[@Brian-ug3el]

Also have a pacemaker and no problem with induction range, Induction range is great!

[@DesignerAppliances]

Thank you for sharing your perspective as someone with a pacemaker :-)

[@charanvantijn541]

Nice video. Sorry to see you are still talking about flat bottomed pots and pans. This was necessary for old fashioned electric heating to conduct the heat from the hob to the pot. If you need a flat bottom, then why can you put a paper towel under the cast iron pan? I am using a silicon sheet on my hob to keep it from scratching. Works great, easy to clean, no scratches, don't need a flat bottom pan. Don't believe me? Take an old kettle with a dented bottom and try it. You'll be amazed.

[@Helperbot-2000]

yeah since the induction stove uses electromagnetism it doesnt carew about the shape of the pan unless its wildely off center or far from the surface

[@merlinmosaica5953]

I have an Electrolux induction wok that is suspended above the cooktop on a chromed cradle (for heat transference). Cooks beautifully, and no scratches. The cradle even has rubber feet on it. Sadly they are no longer made.

[@abecoulter8550]

we have just had 2 huge smart sense one installed at work, its awesom, we can put heaps of pots on them and no matter where it will follow the pan and keep it hot where its moved to on the surface and its on a island so 2 chefs per cooker can work on them, fully custom made in france

[@howardskeivys4184]

I updated my cooker a couple of years ago. The model I purchased had an induction hob and a pyrogenic oven. I knew little about either. 30 months later, I couldn’t live without either. If, I ever have to replace that cooker, the replacement unit would have to incorporate both features.

[@barryhaley7430]

My experience over the last 3 years is that the performance varies with the pans. I had one stainless stockpot that would hold a magnet yet did not work with induction. Cast iron always works well. I have two 3 quart stainless pots. One boils water in less than a minute. The other 4 minutes.

[@pigvalve9885]

I had the same issues but in defense of induction I found that the same pots preformed basically the same way on electric and gas as they did on induction. It is just more pronounced on induction because you see the results faster.

[@barryhaley7430]

@@pigvalve9885 I just wish there was a way to know which pans would perform best. Just because the box shows the induction symbol doesn’t mean it will work well.

[@mencken8]

It’s all a question of the amount of magnetic iron in the base of the pan. I have an inexpensive nonstick skillet that is aluminum with an iron disk molded into the base. It will not activate the big induction coil on our range, but works OK on the small coils. Our Cuisinart saucepan is significantly smaller than the big coil, but works just fine, same thing with our All-Clad Chef’s Pan. Obviously, anything made of cast iron goes gangbusters.

[@everdinestenger1548]

Alle you need are pots and pans that are magnetic.

[@barryhaley7430]

@@everdinestenger1548 I don’t think that simple. Like I said. I had a stockpot that would hold a magnet but would not work on induction. It seems the strongest the magnet hold the more efficient the pan is.

[@cohena100]

in order to switch, I needed: 1. An electrician to change to wiring from 1 phase to 3 phase outlet. 2. A carpenter to make room for the much larger socket and deepen the space for the indunction cooktop and the drawer below. 3. A gas technician to disasemble the gas cooktop.

[@MatthewMello]

3 phase? How many houses have 3 phase available? Are you talking about a restaurant?

[@cohena100]

@@MatthewMello an apartment in a building

[@saucerocreamify]

Just purchased the fridgidaire with hot air fryer. LOVE IT.

[@dougrobinson2024]

Would be interesting to see what would happen with a plate of iron filings on the range.

[@mv80401]

My daughter has the Frigidaire (bought on Black Friday for $1100) and loves it, two friends bought one as well.

[@benjamindoty1561]

I have a countertop single induction burner and it's great to boil water or for anything that needs high heat but I have a question about low heat needs. Has anyone else had problems maintaining a low simmer or create a slowly cooked dark roux on their induction burners? Mine seems to get hot, then shut off and then hot again at the lowest setting and never maintains a constant low temp. Are other makers better at this?

[@lorraineedmond5921]

Hmm. I have never had to wipe my hands to control the touch pad. And judging by the rest of my appliances and handles, my hands are often a mess! What I love most, other than ease of cleaning is that the high is high and the low is low. People like to talk about how fast it boils water, but I was also happy to give away my double boiler. And the consistency! I have annotated some of my recipes with notes like”5 minutes on 7, then finish on 4.5”

[@mevsv6103]

That last comment about interference with pacemakers is something that bares expansion for me. I am 81 and while I don’t have a pacemaker yet…ya never know. I purchased an induction hot plate to try it out. Now that I know this I think maybe I should just go with plain old electric. Thanks!

[@Grace_x68]

I do cook on induction three times a day. I have installed four single hobs next to each other (a 21l pot fits easily on the single plate) . It's the best. I will never buy electric or gas hobs again.

[@dannydaw59]

I've been using an induction cooktop since 2018. One thing not mentioned is that water on the keypad makes it malfunction. A pot of boiling water can throw out some water onto the control pad. Wet fingers don't work well on the control pad. All those fancy aluminum pots and pans don't work on it either. Other than that it's great.

[@legobit]

Bought a 50usd inductionplate on amazon a few years ago (pandemic, needed to do lunch for myself fast). Works like a charm but only heat 15cm in the middle so frying is a pain. Will get a high-end eventually. But avoid using cast iron? Doing it all the time and no scratches.. Must say, why have a "mirror" on a stove that will be scratched sometime anyway? A random "scratch" pattern would have been better. Major problem many induction stoves have is the cooling fan. It sounds some, and can over time start to sound alot. Try to make sure that the stove uses a standard fan that is somewhat easy to change (at least for a electrician.

[@jimmychonga2615]

I bought an induction stove and have a headache after using it. Same thing happens when I use a microwave.

[@margaretdorris]

We have a GE induction stove top and are having issues with it. It will just turn off periodically and sometimes multiple times when we are cooking. The GE technician said that was because radio waves are interfering with the stove top. It just seems strange that a company would build a WiFi enabled induction stove top but radio waves will shut it off. The other issue is that even after cooking with a pot for over 10 minutes, the stove just suddenly does not recognize the pot and turns off. We are considering returning this GE range for another brand. What brands are better?

[@anjotre]

1. Will it make my wife’s cooking less deadly? And 2. Will it interfere with Bluetooth connections? Asking for a friend.

[@relaxingmusicandsound1166]

Check out the link below for more information on induction cookers kzbin.info/www/bejne/bJmTeqyqdrlmf7s

[@fabbulous2]

haha

[@karinbperrott747]

As a wife using an induction cooktop I 1. Still haven’t caused a death. 2. Not that I’ve noticed.

[@anjotre]

@@karinbperrott747 🤣😝thank you ma’am!

[@PilotVBall]

We've had this in Europe for ages. About time that the states try catching up.

[@geraldinepark1431]

I noticed at the end of this video you mention Fisher and Paykel cooktops. I bought a F&P range and stupidly did not get the induction top, I bought gas. Here’s the thing though, If you opt for a F&P expect lousy customer service, expensive repairs and an oven which after only 18 months of light use continually switches itself off. My nearest dealer says he is too far to come service it and the nearest one after that (which coincidentally is a lot further away, but will come out) wants a $600 call out fee. DO NOT TOUCH FISHER AND PIKEL with a barge pole.

[@bmwbaker]

No thanks, I’ll stick with my gas range.

[@JPK1337]

enjoy your inferior stove then

[@sergel02]

You never stated why though?

[@habsishpeeweed6562]

Had an induction hob for many years. Only thing to remember is you need saucepans that can be magnetised either by being made of steel or have an insert made of steel. Had no problems at all. Much quicker than an ordinary electric. As quick as or quicker than gas.

[@dale8809]

Great video. I I switched to cast iron cooking about 10 years ago because I hated the taste of Teflon. We just bought a summer house and it has an electric stove and I hate being not able to use my cast iron pans. I was hoping an induction stove would allow me to use all my cast iron but no. Such a bummer.

[@pauledsall5022]

That's not cast iron cookware then , cast works beautifully on induction, if a magnate does not stick to your cookware it won't work( magnet sticks to cast iron)

[@merlinmosaica5953]

I use cast iron on my induction - no probs.

[@dale8809]

@@pauledsall5022 we don't use the cast iron because of the glass top. Those old school cast iron pans are super heavy and leave scratches.

[@sarahpettyYTSUX]

Love my Induction Oven~ Will never go back to Gas.... so easy to clean the top and this video sez it all~!!!!

[@libbyd1001]

I see many positive things about this however, we have storms which cause power outages a few times a year. With my gas cooktop I can light burners manually if needed and still cook a meal.

[@TimothyOBrien1958]

What about the dangers of the electromagnetic field?

[@aaronthenorm5400]

Since getting rid of the gas in my home; It is all I use! A big plus is old fashion iron skillets are perfect on them!iron skillets last for a long long time!!! No P-fasts!!!

[@richlaue]

I bought a set of silicon mats to protect the glass.

[@WillN2Go1]

I wish these videos would show how evenly the induction burners heat. At least this video has clips of the hobs cooking . I bought an inexpensive induction hob on Amazon as a proof of concpt. It burns a 6" ring in the center of the pan. I haven't been able to tell if this is common, and which induction burners are better. The same cheap burner appears to be sold under different brands and it's featured in many KZbin videos where they just yammer on and on about something without actually showing it doing what it's supposed to do. If it burns scrambled eggs that's a problem. I can cook good scrambled eggs on anything. I haven't been able to determine if it's just the cheap burner and which one I should buy to really know. When I asked at the kitchen supply? I got the same nonsense about "Maybe you're using the wrong kind of pan.... take a magnet...." Cheesh. It can't cook evenly on cast iron? I asked the guy about the 10 different induction burners his store sold - he kept talking about my pans and magnets.... clueless. It's like the entire induction industry wants us to buy these things for some reason other than to cook with them.

[@DesignerAppliances]

Hi there! Have you seen our other induction videos? This one is an actual demo with a chef that may be helpful: kzbin.info/www/bejne/hX6baYuZgJqUaac. But to your point about cooking a good scrambled egg, sometimes it comes down to just being familiar with the cooking style of induction. Have you always cooked with induction or are you an experience gas user? It does have a slight learning curve managing pan temperatures.

[@KeithMilner]

I have cooked scrambled eggs just fine on a cheap standalone IKEA induction unit (it cost me £35). In fact I tend to prefer it to using gas as I find that, with some practice, I can control it so much better.

[@kathleenschneider3498]

I have been cooking on a GE CAFE induction range for 7 years. For me it far exceeds gas ranges. 😊

[@anomamos9095]

Induction is a lot better than resistance coils for electrical efficiency and unwanted radiant heat but that’s about it. It’s questionable if it’s more efficient than gas cooking although a lot safer. With induction you are not very likely to get a flashover fire due to oil spilling on the coils or from the gas flame. The biggest problem with induction is that you cannot move the pan away from the surface to manipulate the food without the thing complaining at you and going into error or switching off. This is especially nasty if you’re used to using a traditional wok. The other really irritating thing (at least on my cooker) is when cleaning it wants to turn on, when sitting a hot or warm item near the controls it wants to turn on. But if you’re fingers are a bit wet it refuses to turn on. Also unless you have a very expensive cooker with guaranteed large coils the induction coils are often much smaller than the circle indicating the cooking area and this negates a lot of the claimed benefits.

[@delinquense]

Not a word mentioned about magnet sizes vs cooking area. If you buy a stovetop with small magnets, you will be limited to using smaller sized cookware as the outer edges of the cookware will not get inducted. That's why the better options are so much more expensive; the cost of the larger magnets is exponential.

[@louisevad6091]

Electro magnetic current exposure?

[@signedup2462]

Glad I watched this because of the warnings. Guess I can't get an induction cooktop

[@suruxstrawde8322]

Ye it's essentially like a backwards magnetron in a microwave, creates an outward fan of magnetic charge that uses the metal on top of it as a resistor.

[@jerryg50]

I've been using an induction stove for about 8 years now. I will never go back to a regular inefficient stove using heating elements.

[@seapoacher]

Always have a good restaurant nearby! 😊

[@DumbMuscle]

Electric hobs have a pretty low ceiling for how good they can be. Gas hobs have a pretty high floor for how bad they can be (assuming they're safe enough to not explode your house, I guess). Induction has neither of those things. At the low end, you've got hobs with horrendously long duty cycles, where a "low power" is just blasting it for a few seconds then turning off for a while - which can be fine for heavy pans, but on anything that's not going to even out the heat, results in scorched food. At the high end, you've got hobs that will let you set the specific temperature of the pan and will keep it to that temperature within a fairly decent margin. Induction is mostly great, but you need to poke around at reviews to make sure you're not getting a dud. And if I were moving in somewhere that already had a hob installed? I'd be cautiously optimistic about seeing an induction hob, but I'd know I was getting something decent with a gas hob.

[@alidycepaisley3829]

So if a given stove is of the induction type, what does the oven beneath that use? Would it not have to be either gas or electric?

[@SatumangoTheGreat]

Yes, probably electric. Induction is not suitable if you want to bake a cake or something like that, since it can only heat up a pan at close range, but it can't heat up food directly, like a cake or meat. For that you need to generate heat all around it, which induction won't do.

[@KestrelEcological]

What is the brand of the griddle pan on the bridged elements?

[@CoupleMoore]

In addition to people with devices like pacemakers avoiding induction, those with surgical pins in their hands, wrists, or forearms, or who have metallic replacement joints or bones that could be near the cooktop should as well. Basically, having any medical metal inside you that sets off the scanner at the airport, or prevents you from having an MRI, also means no induction for you.

[@SatumangoTheGreat]

Indeed something that you should research. Although induction hobs only heat up metals with high iron content and metals used as implants don't have much (if any) iron in them as far as I know. But I'm not medically trained, so someone who knows about medical implants should answer this. Also, I think the actual range of the magnetic field generated by an induction hob is just an inch or so, so unless you put that body part directly on the hob, it should not be a big problem.

[@CoupleMoore]

@@SatumangoTheGreat True, the induction compatible metal item would only heat up if in contact with the induction burner.

[@richardjames6812]

Really good video. I'm sold. I have had dual fuels, which I like and electric slick tops which I don't like. I am starting to shop for a new stove and at my age it is possible it might be the last one I have. I believe this is the route I will go. Thanks...

[@dbclass4075]

Some induction cooktops have traditional knobs instead of touch-sensitive or touchscreen controls.

[@gregbolls7815]

I use regular cast iron pots. I found a silicone material that is thin so Nottoway scratch the glass. My home design has a 5 nursery induction and a small 4 burner gas. This give me efficiency of induction and backup of gas incase power is out.

[@WarlinSeven]

How about a video on baking in an induction oven...I'm still on the fence and I need all the information I can get!. Thanks!

[@DesignerAppliances]

Great suggestion! We will add it to our list :-)

[@GlossaME]

This is high quality material presented here. For free

[@Confederatemule]

Sure glad we watched this. We both have pacemakers.

[@msdianawolf]

I use Vision Wares - glass. Is there any point in having induction?

[@teddy2917]

I have a new induction range. It has an option called “Precision Cooking” but I don’t know how to use it.

[@jackmclane1826]

I think that induction is so vastly superior that I don't understand that there actually are other choices - except for gas when you have bad electrical installations. Important is that you get a high quality cooktop. The 300€ Ikea variant is not great. The easiest to clean - When I do messy stuff, I put newspaper on the induction top and my pans on that. Yes, you can cook through paper. The paper absorbs all spatter. After cooking you take off the paper and your kitchen is clean. That enough is a reason why I will never use anything else again.

[@neilbarnett3046]

TBH, I understood all of it before you started, but yes, I wouldn't choose to go back to gas or electric. Accurate otherwise, except: The script is wrong from a physics standpoint, the coils create a magnetic field, NOT "emit an electromagnetic field", same mistake (but generally correct) about pacemakers later on. Also, the hob DOES get hot, it's got a hot saucepan in contact with it, but it's not going to put you in A&E if you touch it, it may get to around 80C, though. This does take several minutes, so you can heat up a pan of soup and it will still be only warm. Our hob has a warning indication for this, the control panel shows H in red.

[@tarnmonath]

Yet another interesting and useful video ruined by pandering to the fashion for irritating background 'music'.

[@amehayami934]

Yes theos are all the things I love about induction. How every the biggest thing for me that I don't like about induction. Is it doesn't cook evenly. Put 6-8 chicken thighs in a 12" pan. The chicken in the center of the pan will cook faster then the ones outside. Second is cooking space. You won't have much. Meaning you could be making chicken past of some type. You can't make your noodles and cook the chicken at the same time at lest not with a big pan maybe a 10". Induction is good if you might be living by yourself and don't have to make a lot of food. But if you have a spouse and couple of kids and they eat a lot cooking will take longer. But at lest you save time in cleaning. Cleaning gas stoves sucks but you food comes out perfect. So depends on what's more important to you. Safety, easy to clean, more options looks very nice, not worrying about burning you house down? Or good yummy food? I'm with the good yummy food. Or unless I was using a really crazy induction stove then that could be a possibility?

[@lethaleefox6017]

I use induction hobs and they are a lot cheaper than the cooktop versions...NuWave Flex and Gold are my favorites so far.

[@skunkjobb]

One thing I absolutely hate about most induction and some radiant stoves is the stupid touch controls. I want knobs to turn in the blink of an eye, not pushing a stupid button five times or holding it down several seconds to change the setting. Of course these stoves could be made with knobs just as any type of stove but I have only seen one brand that uses it on induction stoves.

[@marioncote4812]

My thoughts exactly! Also hate that if water or sauce spits out of the pot and onto the controls, everything goes crazy.