Gas vs Electric vs Induction (Which Stoves Brown Best)?

[@helenrennie]

A few people were wondering if maybe I didn't use the best possible pan on induction. I assure you I did. I tried all-clad too. Misen stainless works every bit as well. Small pans by both companies did great. Larger ones didn't for the reasons that I explain in the video.

[@Chef-Chad]

Helen how do you feel that your country is now concider evil again?

[@jstones9872]

so a all clad d7 had the same results as misen on induction???

[@josephdadey]

I'm curious if there's any variance between induction cooktops. I have a glass top electric cooktop that I dislike, and do a lot of my cooking on a portable induction burner. It doesn't heat the kitchen up as much, and gives really good temperature control, and a fast transition between temps. On the down side, the cooking area is small, and its only 1500watts, and doesn't go as high as my electric cooktop.

[@jstones9872]

@@josephdadey good question. I wonder if the higher cost induction cooktops like Thermador Freedom don't suffer from uneven heating too.

[@user-qn9ku2fl2b]

Was the largest burner of the induction stove actually advertised as 12-inch? If it wasn't, then it's working as expected. A 10-inch induction "burner" isn't supposed to heat anything beyond 10 inches. A stainless steel pan has minimal thermal conductivity and will reflect that (hence the sharp transition from browned to not-browned in the middle of zucchini slices). If it was advertised as 12-inch though, then the problem is that the manufacturer is cheating the last two inches. This applies to the second-biggest burner too. You can't expect that putting a large pan on a small induction burner will work. In the end, on an induction stove the square footage of browning you can get is determined strictly by where there are burners and where there aren't... which makes sense, but it's definitely a different logic compared to just fitting pans onto a gas stove

[@solidaverage]

As you spend more money on induction you get larger diameter induction coils. As Helen found, the induction coil on the test stove in this video was about 8 inches, so it was the middle 8 inches of the pan that were most effectively heated. At higher price points you get 10 or 12 inch diameter coils which will, of course, improve the results in the tests Helen performed. So if you’re shopping for induction, check the specs and see what you’re getting under that glass top.

[@josephdadey]

This is exactly what I was looking to find out! I have a portable induction burner that sits on top of my glass top electric stove, that I use for almost all of my cooking for a whole list of reasons. One day when I own a house, if I don't get gas, I'll shop around for the right induction cooktop.

[@smsstuart]

Huh-? That KitchenAid range has a 'large' coil, equaling 11" in diameter - so that certainly qualifies it as being *actually Large*. Yes, 11" *isn't* 12" - and using a true 12" pan, with straight sides (sauté pan) would [potentially] leave a ½" ring around the outer edge without direct heat - but, that would hardly explain all the uneven browning as seen in these demonstrations. Perhaps this is yet another example of how Whirlpool has destroyed the KitchenAid name-?

[@solidaverage]

@@smsstuart okay, I might be wrong. I was going by the part in the video at 11:45 where Helen measured the diameter of the bubbling portion of the simmering tomatoes at 8.5 inches. If that pan really had an 11 inch coil under it then there could be some cost cutting measures going on, as you say.

[@smsstuart]

@@solidaverage OH... you are *not* wrong. My snippy remark directed towards Whirlpool seems more than well-deserved-! That IS the 11" burner. If indeed that 'coil' is operating properly, tsk, tsk (at the very least) to Whirlpool/KitchenAid-!

[@Grace_x68]

I have installed 4 big single induction burners into a piece of granite. It is snappy chef ( don't know if it's available in USA and UK ). I don't have the problems with my burners that is explained here. I will never buy anything else again

[@hotratz69]

When I was training to be an infrared Thermographer , I did a uniformity survey on fry pans and the effect of different materials that they are made of. What I discovered was, as far as uniform heat distribution, pure stainless steel was by far the worst as was indicated by the infrared images that it's heat signature produced. Most modern stainless pans also incorporate other materials that have better heat transfer characteristics to compensate. The very best material that I surveyed as far as heat transfer, heat retention and uniformity was cast iron although it's reaction to heating and cooling was somewhat slow. A very close second to cast iron was a product marketed as "Vision Wear" which was made from infrared transparent glass. This material was unique because the heat from the burner didn't have to heat the pan first to get to the food. Because the glass was infrared transparent, the food started cooking almost instantly from an electric burner.

[@kafkamakma]

The greatest lesson I learned from this video was to try a spouse before buying one. Thank you so very much because it’s simple lessons like that which can make or break a life. Never thought I would find such enlightenment while searching the effectiveness of stovetops, it’s profound tbh

[@bitslammer]

I moved to a KitchenAid induction stove a couple years ago and learned that heavier pots and pans are the way to go in order to get the heat spread out more evenly. More often these days I use my air fryer to brown things and unless it won't fit that's my main way to cook chicken when I want crispy skin.

[@SmallSpoonBrigade]

Yes, just make sure that they aren't heavier than what the surface is rated to, even when heavily loaded or you can have issues.

[@rhvette]

Bar Keeper’s Friend is, far and away, the best cleaner I’ve found for every piece of metal in the kitchen. I clean pots with it, grates with it, cooktops, even the sink itself gets scrubbed down with BKF and comes out looking like new. It’s honestly disgusting how much easier and more effective it is than dish soap. That said, I wouldn’t use it on dishes, and you’ll definitely want to use gloves unless you’re just doing a pan or two.

[@haroldhenderson2824]

Straight baking soda, or add a little soap (to make a paste). Very low abrasion (unlike Comet, which has silica).

[@gmmeier321]

And it has oxalic acid which you can use to bleach stains in your wood floor.

[@NoZenith]

Try BonAmi

[@edwilderness]

BFK powder or liquid?

[@gmmeier321]

@@edwilderness powder

[@TeddyCavachon]

The ideal way to cook on induction is to use very 3 or 5 ply stainless conductive cookware, fit the pan to the size of the heating element, use lower mid-range settings and allow the pan time to come up to desired cooking temperature over the entire surface.

[@geoffreydebrito7934]

Thank for sharing, I just bought my first induction stove and that's good to know. I did use my carbon steel fry pan and it worked well. I've also used a compatible stainless steel fry pan, let it come up to temp to lessen stickiness and it also worked well.

[@johnl7468]

For temperature, I found that to be true for me as well. I rarely go higher than 3-4 out of 15 levels (mostly I cook on 2-3) - and that's usually when boiling water. I haven't found a difference between stainless, cast, or carbon... I use all three depending on what I'm cooking. I wish they had a larger induction area for better pan/pot coverage, but overall, I love the convenience and ease of induction and for my uses I'd never go back.

[@dreicher]

I love your videos! I had electric, then solid surface electric when I first got my own place. Then I progressed to 36" high end gas burners (Wolf), then induction (Thermador) and in my most recent house, 36" gas (GE). For me, I found that while it had a few quirks, induction has won my heart over. It boils water hands down the fastest and it is easy to clean. There is a learning curve to cooking with it. Browning needed to be monitored, especially with iron rich foods as the magnets pulls the iron to the bottom of pan and will stick to bottom of pan and burn. But once I realized what was happening, I adapted and adjusted heat and perhaps added little extra stirring with certain foods. Once I adjusted, cooking was a breeze and a joy. The cooktop cleans easily with a razor blade then polish it and it looks brand new. Due to my cooktop being a Thermador, it had kickass BTU's. It was just as responsive as my gas cooktops.

[@243wayne1]

Gas for the win! ANY day...

[@franksutton2264]

It’s great advice to test the layout before buying. Generally I need to fit a minimum of 2 large pots/pans in the front and 2 small/medium in the back for things to boil/simmer while I attend to things actively frying in the front.

[@smz5302]

This is exactly why I bought the 30" Wolf (propane) when we did our kitchen rehab. I brought my two 12", straight sided pans that I use almost daily (previously on electric coils)...AND a pasta pot...to the stores to find a 30" range that would accommodate all three at once. Not only did the Wolf accommodate all three, but the three large, 15,000 BTU burners sealed the deal. It's EXACTLY what I wanted. It was quite a splurge of a purchase, but I'm an avid cook and treated myself at this age and stage of my life. BTW, I did look into induction. I was surprised to read in one of the induction manuals (available online...yes, I read manuals as part of my research before purchasing a range)...not to use a pot or pan over X number of inches (I can't recall the #)...because the glass top could break. (I guess that's true for glass topped electric?) And no 30" induction ranges at that time accommodated two 12" straight sided pans and a pasta pot. PLUS - I couldn't find a store that would allow me to try induction. I'd thought about purchasing an induction hob to give it a try, but I couldn't find one that would work with my 12" pan without significantly overlapping the digital controls. Thanks for your video.

[@davidnewcomb2700]

Nicely done, Helen. I really appreciate a well executed head to head test. I've cooked on electric element, gas and now induction. Having a new house built and will stick with induction. One point, induction dump far less heat into the kitchen.

[@nirfz]

And both electric forms do not increase the CO2 Level in your kitchen.

[@anthroariel]

I have a white porcelain gas stove and it used to be impossible to clean. A friend gave me 2 simple suggestions that have been life saving: 1. If you know you are going to be doing cooking that splatters grease everywhere, prep the stovetop before you start. Cover the under burner areas and other areas (likely to get spattered) with tin foil. Be sure and keep foil from sticking out or up into flame areas--foil WILL BURN. I rub mine to conform with the contours of the stovetop and bend the foil under in the holes around the burners. 2. If you do get greasy splatters on the stovetop use Dove platinum to remove the unburnt mess and add Bartenders Friend to your sponge to get the smears and burnt spots off. Porcelain is actually very soft so resist the urge to use scrub pads or steel wool. The bartenders friend has a very fine polishing grit in it that does not remove or put deep scratches in the porcelain. Hope this helps!

[@manuelporro-vizcarra184]

My first gas stove was a semipro GE 48” Monogram. After 15 years of constant cooking, I needed a replacement. the prices of the Monogram were up the roof. I purchased a Royal restaurant stove, which has 3 times the BTUs of the Monogram and installed a restaurant extractor for 1/3 of the cost. I have cooked for about 50 years and is always gas, gas , gas.

[@RobinP556]

I’m in the process of building and have my kitchen all planned out. Being a paraplegic it’ll be a bit different, but the cooktop will be a gas Wolf with a special burner for a wok. The wok is my most used pot/skillet

[@dashmo37]

I have the exact Kitchenaid and absolutely love it! I will add that it is only my husband and I so there is no need for a stovetop full of pans and I cook with mainly cast iron. I have had many stove types and I agree, some are a real pain to clean but the induction is done in moments. Thank you for your review.

[@cinemaocd1752]

We switched to induction a couple of years ago and I have noticed the drop off in evenness on the second burner. I love the big burner though, it works so much better than the biggest burner on my gas stove. I also love the ability to put things on the lowest setting and truly get low, steady heat.

[@amyw1850]

I find that I tend to cook in series with the induction burner since it is so efficient. So I would generally cook 2 batches of grilled cheese sandwiches on the large burner, rather than resorting to a smaller element. It is fast enough to cook this way without the food cooling much. I have a single portable induction burner, if I occasionally needed more burner space, I would likely get an additional portable burner to pull out when needed. However, I have never needed more than the one burner as induction is so efficient. Instead, I naturally cook in series (first the main meal, than the steamed veggies). This allows me the benefits of induction without the costs of upgrading electric or installing induction.

[@hungabunabunga3645]

I remember a while ago asking to shoot an episode about types of burners and you said it would be almost impossible, and now we have this masterpiece! I know you could pull it off. That’s why you’re the greatest cook on youtube! We love you Helen.

[@richardcoleman5349]

Helen, just in case no one's let you know, you are an absolute treasure of a person. Keep being perfect!

[@sassyt1545]

🙄

[@SpenserLi]

I use the GE profile electric. The manual actually suggest you use pans with the BOTTOM size matching the size of heating unit. I adhere to that and I had no issue with even heating. As for transitioning from high heat to low, what I used to do now is to completely shut off the heat and use the remaining heat from the heating unit, and slowly bring back the heat when I feel it’s a bit under. This gives me mostly the same temperature response as a gas stove. The only grime I have about electric stove is that the bigger heating unit usually has 2-3 rings of heating elements. Somehow the outer unit is always on a lower power than the center unit. I assume it’s to mimic gas stove (even though gas stoves don’t really work like this) which results I’m slightly uneven browning. But otherwise I like it a lot, even though I’ve been using gas stove (pretty powerful ones too) all my life till 6 years ago I moved to a place without gas.

[@sheilam4964]

@Spenser Li - my understanding of an electric stove element is that the electrical current looses strength as it travels further away from the electric connection, from where the element plugs in all the way to the outer coil of the element/burner, that might be what you are experiencing.

[@OnenessVoices]

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[@SpenserLi]

@@sheilam4964 the GE stove uses separate heating units for each rings, it’s not a single unit. Because they are infrared heating units, you can use the brightness of the units as indicator for heat level. The temperature of each unit is pretty even, but the temperature of different units were deliberately set different. On a side note, the oven of this range uses the same type of heating units and it’s probably the most even heated oven I’ve ever had.

[@SpenserLi]

@kikilaker6698 yes - you’re not supposed to use thick cast iron on it. The heating elements is controlled by temperature censor and the heat capacity of cast iron will interfere with that process. The heating units actually responds fairly rapid to temperature changes, so I haven’t seen much difference between $200 stainless steel pans with copper core and less expensive $50 pans from ikea.

[@WanJae42]

Excellent video! When using a gas stove at low heat, using a diffuser (usually around twenty bucks) will do WONDERS for spreading out the heat!

[@petecedor2852]

I use a countertop induction cooker for anything that needs to hold a precise temperature, for example deep frying. You can set a temp and hold it, almost impossible with gas and more difficult with electric.

[@gafairbanks2434]

I have gas stove, and have found with many pans, that CAST IRON PANS work best ,induction pans second, other pans used for gentle simmers! Despise Electric. WOOD COOKSTOVES ARE THE CATS MEOW!!! MOST EVEN holding heat.

[@jacquesguillotte3270]

Yes, it keeps precise temperature because it turns on & off constantly to make sure it does. This is the way induction work "on & off". Thought I like when I am cooking regular and constant temperature without this draw back on/off

[@DrJuan-ev8lu]

Absolutely. The better countertop induction burners can operate two ways, by power level setting or by actual pan temperature. And its easy to flip from one to the other at the press of a button ... Except there is no button because its a touch screen. Control by pan temperature is like those old electric ranges that ha a "Burner with a Brain" except induction is better but still not exactly perfect. We usually go with temperature control. Then nothing ever burns and Teflon pans never lose non-stick from overheating. We will replace the built in range with induction as soon as they start putting that temperature control function in. Right now its not available except on a lot of the better portable countertop units. And most of these are 1800 watt six or eight inch burners.

[@slypig24]

Remember Induction cook tops can effect Pacemakers, so people with them have to check the warnings. They have a minimum distance to keep Pacemaker from Induction coil.. Thanks for a great comparison of the different types. Cheers from Australia 🇦🇺

[@Mickey-jn8hz]

We bought an induction and we love it. So easy to clean.

[@CreativeCookingVideos]

I have a glass top electric and have no problems at all. After a while you know your stove and which pans work best for what you are doing. Thanks for doing the research!

[@MindbodyMedic]

I grew up with oil fired range and hot plate, somewhat of a luxury experience compared to most but I lived on a farm and the range heated the house. Recently got into gas and now understand why chefs love it. It is hard to beat a range oven though for radiating heat.

[@QU1RKONE]

I've had a Bluestar gas range for 12 years which I absolutely love. It has open burner configuration with solid cast iron grates. The burners are star-shaped with 8 legs and flame measure approx 7" end-to-end. I think our hottest burner is 22K BTU. Cleaning was a pain if you have spills such as oatmeal, but now that all the cast iron is seasoned, burnt spilled foods wipe clean without much effort. We use nothing but warm water to clean the grates, immediately dry, and oil to retain that glossy black patina. Simmering and reducing sauces is straightforward without scorching any side of the pan.

[@FR-tb7xh]

I LOVE the analogy of a stovetop selection to a spouse! For some of us, they’re of almost equal importance (and love them both)! Thank you for another great video!

[@sebastianescobar4697]

I’ve cooked most of my life on a gas stove and always liked the ‘tangible’ factor of it. I moved to Europe and now have an induction stove. I brought my cast iron pan and had a really bad experience. every time I use it the ring in which my stove heats up absolutely destroys my pan’s seasoning. It was then when I realised my induction stove heated unevenly, because in all three sizes of the circles that are supposed to outline the area the stove heats up (there is a small, medium and large), the actual heating area was the same uncentered ring that also for some reason destroys my cast iron’s seasoning.

[@deeptizaremba3699]

I have learned to use lower heat and longer cooking times with my cast iron, it seems to preserve the seasoning better - but does lengthen meal prep time. Good luck, induction is an adventure!

[@gnic76]

Thanks Helen, that was insightful, seeing the different ways each stove actually worked and the differences between them. My GE gas stove is 25 years old, it has heavy cast enamel burner grates. To clean them, they get a quick wash to get surface grease off then placed in a heavy duty plastic bag, I suppose a sealable bowl may work if big enough. Pour in some ammonia and let sit over night, remove and wash with soapy water, sometimes still need a bit of scrubbing. They aren't always perfect but it does get most of the cooked on grease/oil off.

[@sarahrosen4985]

Have you tried the magic eraser on the tougher grease spots? Mine always come of in seconds with it.

[@gnic76]

@@sarahrosen4985 No I haven't, thanks for the tip though.

[@dpie4859]

Great video. I am very happy with my induction stove. Its incredibly quick to boil or heat up things, cools quickly, very easy to clean, shuts off automatic when the timer is up, does not create toxic fumes, cheap to run and you don't run the risk of having an explosion.

[@mariyavandivort8973]

What brand/model do you have, if you don't mind sharing? Thank you!

[@alyssamarie511]

I also love mine! Coming from an electric stove I am shocked the difference. Worth every penny. It’s a Bosch.

[@peterforsythe3643]

I have combination: two induction, three gas, one of them wok- sized. This is, I have to say it, simply THE BEST

[@crystallee4254]

This was such a fantastic video - as usual, very informative, nuanced, all delivered with good humor. :) thank you!!! I can’t wait for your video on induction!

[@rcg5317]

A major consideration is whether you will need or want an exhaust hood.

[@firstlast446]

One thing I found out from a friend is that some people want the big burners in back because they have kids and want the hot pans to not be as easy to reach

[@richardengelhardt582]

I grew up in the 1950s. My mother had a top flight modern electric range, although her mother had a gas range and so my mother had learned to cook on gas. My mother was also a trained scientist and in addition made sure my siblings and I learned to cook well. So I recall MANY discussions between my grandmother and mother about different cooking strategies using gas or electric and MANY experiments my mother conducted with the help of her father and father-in-law both of whom were engineers on how to get the best results from our new electric range. My lucky sister was the taste tester of endless experiments involving grilled cheese sandwiches! My grandfathers spent a lot of time researching before investing in our new electric range, which I recall was rather expensive for that time. In the end, they bought 3 identical ranges for our 3 families. All three are still in daily use today - 60 years later. I also recall a similar discussion when equipping our new summer lakeside cabin, where the heat source was from propane. For that stove, we purchased a gas range that was especially designed for propane - again still functioning today. Although we have always and still do also use an electric griddle for many cooking tasks at the cabin. Propane did/does not seem to provide the same even heat -- and this drove my father (who was always the designated chef when we were at our cabin) to distraction, especially when making large assembly-line quantities of pancakes, French toast, fried eggs, or fried fish for the whole family during our weekend vacations together. I've cooked on many different - and often very makshift and poor quality - stoves around the world during my lifetime with the U.N.. I seem to be able to get excellent results almost always (even though I often find myself wishing I were using the stove from my childhood kitchen!) While my husband, who is actually a much better cook than I am, is frequently frustrated by stoves he is unfamiliar with - especially if they are electric or induction. So my conclusion is that the scientific study and experimental practice from my childhood paid off! And that investment in a top-of-the line range and high quality cooking pans is definitely worthwhile! Thank you Helen for another excellent video on the science and art of cooking!

[@rushtonline1674]

I don’t recall the brand in our last house… perhaps kitchenaid. But we had a gas stove that had a flat glass top with the burners protruding through. Grilles sat on top. Best of both worlds… gas flame for immediacy, and glass top for cleaning. Once or twice a year I would pull out a flat razor and quickly scrape off any residual burnings that wouldn’t come up with a scrubby. I should have remembered that when we built this house.

[@davidlawrence1151]

Thank you for mentioning Consumer Reports. While I personally like the publication, I felt that some of the bases of their kitchen tests seemed just a bit off to me as well. I so agree with the square footage and browning as the critical measures. Wonderful video!

[@winstonelston5743]

Spoiler alert: CR's reviews of most large equipment (appliances and automobiles) are less than reliable. I have been happy with and received long service from products with low ratings and have had highly recommended products that were. in practice, terrible.

[@Mageling55]

One important note is that only gas can reliably use both flat bottom and round bottom cookware on the same burner, so if you use a wok regularly but not exclusively you probably need to stick with gas. And round bottom electric or induction stoves for home use are pretty hard to find outside of east asia even then.

[@niamhleeson3522]

I cook with a flat bottom wok on induction burner without too much issue every day.

[@nsbioy]

True. Of note, a regular gas stove does not generate enough BTUs to use a wok properly so this advantage of gas is largely nominal

[@RaymondCore]

Thanks for the confirmation bias. Most of my life was spent cooking on electric, which requires a lot of anticipation of future temperature changes. It works great but once I tried gas at my friend's restaurant, I never want to go back. When I finally got to build my own kitchen, I bought two, protable, single burner gas stoves that sit on rubber feet and stand 3" tall. One is made for a wok and it gets so hot that food tries to jump out to escape the heat. The other burners flame ranges from very low to medium for fried eggs and slow cooking. I sometimes use a diffuser on it for when I'm making hashbrown potatoes and need them to cook through as fast as they brown. They both burn propane and are on flexible hoses so they can live at the back of the counter when not in use but easy pull to the front individually which keeps the other one clean. Any splatter goes onto paper towels spread on the countertop. There's no danger of the paper towels getting close to the flame because the burner is 3" above the countertop. Cleanup is a breeze.

[@addammadd]

My dream stove is a side by side induction/gas hybrid. Induction for wet cooking and gas for maillard needs.

[@Roq-stone]

My choices are different from your menu but I find your program very informative because you actually show clean up. Everyone else shows the “easy” part - cooking and eating. While cleanliness is very important to cooking, it is the least highlighted.

[@qapla]

"There's no such thing as a perfect spouse or a perfect stove" - loved this comment ... so correct. Very informative video. Just found your channel and I will have to check out more of them. The couple I have seen so far were quite good!

[@jimbroen]

I have a three burner 24 inch induction stovetop that I've had for years. I live by myself and didn't lean into cooking and baking until I retired a couple of years ago. Cooking for one and not being time constrained due to the lack of a job minimizes my requirements. Never once have I wished for a bigger or an additional burner and I never use the highest settings. I've always loved how easy it is to clean my stovetop. Induction all the way for me.

[@norbertklotz6434]

Nice Job Helen. Here is a quick guide to MEASURE how many pots & pans you can get on top of your oven. Measure the distance from one center of one burner to the center of the next burner and then multiply that by 2. That gives you the sum of the diameters for two pots or pans on the top. E.g. the distance from center to center measures 11 inches times 2 means 22 inches. That would fit a 12 inch pan and a 10 inch pan. Note that you have to take the maximum (top) diameter of the pan and not the bottom diameter. On my stove (Bosch gas 30in) I have 5 burners and they are all spaced exactly 11 inches from each other, like a star. I can fit two large 12 inch pans on the front 2 burners, one 10 inch skillet into the center and then still have a good space for the two back burners.

[@jameslovegrove9969]

Thank you, chef. As a traveling chef serving private clients, I encounter all manners of ovens and cooktops. It can be a challenge to quickly adapt to different units. I always calibrate the ovens. Your cooktop tutorial has shown me how to similarly calibrate the cooktop.

[@bryanmcwhirter9945]

Good to see you again Helen. I have a Maytag Professional gas which i love and also have a countertop induction which i like and use often but pans of course are an issue. If only one choice would be gas. Thankyoy again Helen!

[@TheeRandyC]

I recently purchased the GE Cafe Induction/double oven range. The big “burner” on it is 11” and does get even browning in a 12” saute pan. It’s a pretty expensive range but so far it has been worth it (plus, no monthly gas bill). Maybe most induction ranges don’t come with a burner over 10”, but there definitely are some out there. This one also has two link-able burners so you can heat a long grill pan over them.

[@helenrennie]

KitchenAid has a linkable burner too, but it's just two burners controlled with one knob. The space in the middle of a rectangular griddle doesn't cook. Does yours heat a rectangular skillet evenly? Thank you so much for your feedback on GC Cafe!

[@TheeRandyC]

@@helenrennie This works the same as yours, I think. The space between the two 8” burners is about 1.5” on this model, so on my cast iron griddle it seems pretty even, at least at medium-to-high temperatures. Other cookware may not heat as evenly, I suspect.

[@soniaspangenberg8557]

I had a glass top gas cooktop and loved it. It was easy to clean with he right products and a razor blade!

[@MaxMRasmussen]

Hi Helen, great test. It has a Big problem though. The pan you use must fit the cooktop you use. The thick edge on your steel pan acts as a cooling radiator on induction. It cools down the edge of the pan. On gas there is a lot of excess waste heat that heats that thick edge, so you don’t see a gradient. If you use a sandwich construction with a thin steel edge on an induction stove you will get far the best result on induction. But if you put a pan with a thin edge on gas it will get very hot and burn food that touches it. Due to the gas spilling over the edge of the bottom.

[@racekar80]

I have had an induction stove for about ten years, love it, will never go back to anything else.

[@gbriank1]

Great suggestions!! I have an LG electric stove top with a separate induction burner. It makes it easy to take the largest pan to the induction and everything else on the electric. Plus if I want to keep things warm, like a chocolate dipping sauce, fondue or a Korean hotpot, I can place the induction burner on the dining room table. Best of both worlds! I bought a Duxtop Professional burner. It has a wider heating area, metal and glass that are easy to clean, along with a quiet fan.

[@gbriank1]

@kikilaker6698 I bought a Duxtop Professional burner.

[@cydkriletich6538]

This is the first time I’ve watched one of your videos,and I am so glad the KZbin algorithm recommended it. The topic is very timely as we will be having a lovely manufactured home built for us and I either have to have a non-gas, 30” range or a gas range with propane, which would be an upgrade and cost us for the gas range and, of course, the propane. I love the gas range I currently have, and don’t want any other type range. I’m a little concerned because of what you said about your needing a Wolf because it works well with propane. I am 73 and don’t cook nearly as much as I used to, so cannot justify the cost of a Wolf. I am now a Subscriber. Thank you for this helpful video. BTW: I love your beautiful voice and Russian accent!

[@MikeS29]

I love your channel so much, but when you said cleaning the grates was "a pain in the ass" I decided it was time to click the bell icon so I would never miss another one of your videos! 😅

[@jacquesguillotte3270]

Helen, a draw back of the induction stove when I am cooking, is the way it control the temperature by self activating On & Off constantly the power on the copper coil. Also the larger the diameter of this hidden copper coil underneath, the better. For a portable induction one only the 220v offers a large enough coil. The 110v version do not offer a large enough coil. Keep the good work Helen, you bring the best out of all us 👍

[@Lemonz1989]

I love my induction stove. :) It’s just very important that the pan/pot isn’t much larger than the actual area of the coils, if you want the entire pan/pot to be “actively” cooking. It’s extremely fast to heat up, and uses less power than the regular electric ones do, and as you said, they don’t really get warm. Uneven cookware also makes for uneven temperatures, if the pan is slightly warped, for example, and doesn’t touch the stove all over. I usually use pans/pots that are a little bit smaller than the area of the coils.

[@robertherman1146]

What do you use for 14" fry pans?

[@Lemonz1989]

@@robertherman1146 I have a few pots and pans that are larger than the coils, but I just center them on the circle as best as possible. If it’s larger than the coils, then the parts that are outside the circle won’t be as hot as the parts inside the circle. It’s usually okay with me, because I live alone and usually don’t cook so much food at once that it has to go out to the edges of the pan. If I use my largest pot, then it’s usually because I’m cooking soup. It doesn’t really matter here if the pot gets warm all the way to the edges, because convection in the water makes it cook evenly regardless.

[@amyw1850]

The fast induction cooking allows me to easily cook in series rather than resorting to another smaller burner. It is hard to find disadvantages of induction even just using a single portable plug-in burner. The efficiency and control of heat makes it superior for my use. Plug in convenience, low cost ($40-$150), health and safety benefits, eco - friendly, along with superior functionality make it so that I would not want to go back to gas or electric. I do fairly basic cooking, but see experiences of restaurants that have adopted induction to be as enthusiastic.

[@jonkirkwood469]

What a great review. I've been using a gas cooktop for so long, I almost always screw-up when I cook on a different type of cooktop. I might buy a countertop induction coil for boiling water, but I like how forgiving a gas cooktop is. My Electrolux gas cooktop is easy to clean. I've had it 15 years, and it still looks good, save for a few scratches my sous chef created learning to cook. The grates are dishwasher safe, too. You're correct on propane, too. The heat output of my gas burners is lower than with natural gas. It's why I'm considering an induction coil for boiling water. There are no quick pasta dishes when you cook with propane.

[@Boz1211111]

If you have gas i doubt there is any reason to replace it, its only when buying new i would consider gas or glass ceramic electric

[@ckye736]

Cleaning Tip: I’m using disposable aluminum burner bibs around the gas stove. I found it in Hmart and it made cleaning so much easier.

[@adampoll4977]

Great test, and an oft neglected factor for stoves. Hot-spots and uneven heating are a right PITA (and a problem for all but the most expensive induction hobs).

[@jenswalks]

Great testing, Helen. I bought a new cooktop a couple of years ago and considered induction but decided against it because induction cooktops have such a short lifespan - on average eight years - against gas, which lasts for over twenty. I got a cooktop with a stainless steel tray and it has been quite easy to clean. Interestingly, nothing bakes on hard. I just wipe it over with a paper towel followed by hot, soapy water, and it's sparkling again - and I do a lot of greasy cooking - bacon and eggs, steaks and chops etc daily.

[@unconventionalideas5683]

Gas has a very high repair rate, too, because the igniters are so fragile. Cooking acids, caustic cleaners and heavy objects falling can all get to them.

[@ouichef3140]

Love your channel and yes I've been a professional chef on and off for 30+ years. So cleaning a gas steel top stove...I will say that chemicals are not always my go to but in this case I do admit to using Easy-off, the blue bottle. I spray everything the night before and then clean it all in the morning. Unfortunately I have yet to find an easier way but this method works very well and admittedly I only clean the stove the first of each month. Yes sheapechly, I also use a green/yellow scouring pad (the good ones not the dollar store kind you know the brand sc*t*h) and on severe occasions have been known to use steel (not plastic) wool thus I now live with mild scratches but they do not show once all is put back together.

[@stevegordon5243]

Agree. Easy Off has been the most effective way to clean polymerized grease from a stove top (and oven) that i've found also!

[@ThisTall]

Did someone ask you if you were a professional chef in here?

[@loganosmolinski4446]

For the baked on grease use barkeeper's friend. It works wonders without risking chemical burns with easy off.

[@esampasha5271]

The best product to clean burnt grease on a stove is Easy Off spray. This stuff is amazing. It'll clean any old, hardened, dark grease stain so easily, just spray and leave if for five minutes then wipe with a paper towel. No scrubbing, no mess. I use it myself..I'd never use a steal pad on a stove top. Love you vids and always look forward to them. Than you.

[@xanthochromique]

Excellent video! It would appear the size/diameter of the elements for induction/electric are very important for even cooking. Gas is very even because the heat goes all the way to the edge of the pan... but much of the heat is also lost and therefore not a very efficient use of energy. I very much like the idea of induction because it uses a renewable source of energy, is very easy to clean, and efficient transfer of energy. I really would like to try the Thermodor "Freedom" range as this seems to adjust to the size of the pan.

[@WinstonSmithGPT]

How do you imagine electricity is produced??

[@VDash-Slesinski]

I love gas stoves. During a recent move we stayed temporarily with our son who had an electric stove and had to be careful with my cooking. Our new home has gas and I’m really enjoying it. I don’t mind cleaning the gas stove.

[@GeeDeeBird]

Interesting. I wonder how a bridged induction cooktop (where two burners work together to allow a griddle) would stack up.

[@markstover984]

I had a wonderful gas Dacor cooktop that was stainless. After multiple trial and error, I found the perfect solution for cleaning it. Simply spray on "no fume oven cleaner". Let it sit for 30 min or so and it wipes perfectly clean. Extremely easy. I now have a Jenn-Air induction...what I wouldn't give to go back.

[@genanadeau5476]

I can’t wait for your next video. I’m considering switching from gas (propane) to induction. Thank you for all your amazing videos and insight.

[@carolwang3129]

Amen to using browning as a metric.You are right that that should be the essential test for any cooktop. These videos are super helpful as I'm looking at induction stoves. Thank you for being such a wonderful resource!

[@southpaw487]

I strongly prefer gas (actually, for me, propane). I reluctantly lived with electric for 3 years when I moved to a house without propane. I couldn't stand it. The guess work on changing temperatures was too much for me. Finally, I got the propane tank installed and bought a new range. I already knew my propane output would not equal gas, but I'm fine with my choice. The best part is the grill / griddle in the middle. I use it constantly, on the grill side. I can't believe how effective it is.

[@maracorley8762]

I have induction and I find that choosing the right pan makes a difference. A thick heavy bottom pan like a Fissler seems to give even browning.

[@Jeremyschannel1]

I'm upgrading to a budget induction stove (Samsung) from a budget electric coil stove. Based in your review I think im going to be happy with it. Faster heating,more responsive, easy cleaning. I already desl with uneven heating in a big pan so that won't be a problem for me.

[@amyw1850]

Induction has so many advantages over gas and electric - I am sure you will be delighted with the change!

[@yuu-kun3461]

A tip for gas stoves cleaning is to put a sheet of aluminium foil over it. Cut holes for the burners. Put the grates back on. When cleaning comes simply discard the foil l and scrub the surface as needed. Is not pretty but it does the job very well.

[@williamirelan9332]

Dawn powerwash doesn't get all the old burned on grease off but it seems to prevent new build up on my stove top and reduces scrubbing. Cleaning the grates I do in the dishwasher the feet are silicone and can take the heat. I recently aquired a silicone stove top cover it cleans easily and reduces the area that requires scrubbing.

[@tridsonline]

👍🏻 Fascinating as always, thanks Helen! As a recent induction convert, I was very interested in your comparisons against electric and gas. I've rarely used gas, so its cleaning problems were particularly enlightening. And I'm happy to confirm how easy it is to clean the induction top, it's even an unexpected pleasure to clean! Looking forward to your focus on induction, and thanks again.

[@FIsNotHere]

Good review. We’ve been using induction stove for 10 years and we always place a sheet of paper (good quality newspaper or larger flyers) under the pots/pans during cooking for spills and spatters. Cookina baking sheet also work. They do not affect the induction cooking. Throw away the paper to keep cleaning to a minimal.

[@manxology]

Wow! Very interesting study. I can only imagine the amount of work that went into this (... planning, scheduling, time, money...). Great job! Moral to the story, kitchen equipment and tools matter to the quality and taste of your food. ...And, what a dreamy, fantastic Wolf!!!

[@hagardahorrible8198]

I hav had a Whirlpool induction range foe over seven years and it is fantastic! My cookware is a mixed bag including cars iron , Allclad D5, Cusinart induction rated and Duxtop brands. I have never had any of my pots or pans warp! The cast iron and Allclad D5 pieces seem to conduct heat better than the others but none are bad. I did buy a used Duxtop hob prior to my range purchase just to check out the performance. I still have that hob as a backup! The safety of the induction is impressive. If a pot or pan is removed from the operating hob it shuts itself down in 15 seconds. If you want to show off the safety of the system place a paper towel over the hob, place a pot of cool water on the paper then turn the hob on at its highest setting until the water boils. When you lift the pot the paper is only lightly browned! Can’t do that with gas or an electric resistance stove!

[@SaranyaMano]

Thank you so, so much, Helen. I’ve tried to research induction vs gas vs electric on KZbin before, but this video was what I needed and I couldn’t find it…until now. I noticed that my cooking time (especially for Indian food) nearly doubled when I switched from gas to electric, but I didn’t quite understand why. I was also curious as to why almost all chefs on KZbin have gas stoves. I do now. Even though gas is a pain to clean, I know that that’s what I should buy for my needs. Thank you for your work!

[@MultiFreak107]

I disagree. There is a lot of indian cooking with a very high rate of splutter, like preparing Tadka or making vadais. It's a real pain to clean up afterwards, if you have a gas stove. I would prefer a good induction stove anytime! The only issue I face is making dosa. You can't turn the dosa, when the outer perimeter doesn't cook. However, looking for the right coil size should mitigate that issue.

[@SaranyaMano]

@@MultiFreak107 You have a point with the mess. However, as a South Indian, dosas are key for me (and browning in general for all kinds of food I cook). And as for tadka, have you found a tadka pan that suits induction? I literally stopped doing it because whatever tadka pan I brought from India did not work on any of the stoves in Europe and it was so difficult on any of the large skillets that worked on the stove. Ugh! At this point, I rent apartments with stoves pre-installed. I don't think I'm going to have much choice in the kind of induction stove, so cheap but workable gas stove it is!

[@MultiFreak107]

​@@SaranyaMano I don't see the need for an Indian tadka pot. A stainless steel, 10 cm saucepan is essentially the same and in general very cheap, too. Just take care that it's a good brand with tall sides, a pouring rim and a heavy bottom to avoid tilting. If you need something from India, get something in cast iron or steel. Both materials can be checked with a magnet. If it's magnetic it will work on induction. For example all TTK Prestige pressure cooker can commonly be used on all heat sources, if they are not made from alluminum. I recently solved my dosa problem by buying a french pan for Crêpe.

[@Ultracity6060]

A caveat about simmering on electric: some electric burners maintain a low heat when set to low, others simply cycle on less and less frequently the lower the setting. That can lead to your "simmer" alternating between "room temperature" and "burn food."

[@marc5279]

interestingly i always hated electric stoves because i felt they were slow, but once i cooked a few meals in my new house' electric stove i really liked it. It gets hot surprisingly fast, it can get hotter than what my old burner could, it can cook at extremely low temps, and one thing i really liked, the whole surface area heated evenly at the same temperature (unlike my older stove which always burned the middle). Another great big thing, like you said, is how absurdly easier it is to clean

[@OnenessVoices]

Thank You Helen for great inspiration for cooking at home! Very strange, because Helen spend a lot of time in kitchen, and DO NOT KNOW the tip that used in EVERY PRO KITCHEN for gas stove: just PUT AN ALUMINUM FOIL SHEETS BEHIND THE BURNERS AND STOVE SURFACE. So, the cleaning of a stove take 3-5min to replace foil sheets: You just take off and drop into garbage old sheets, and place new ones. No spend time in cleaning, no breathing cleaning chemicals, no spending water, etc... Side effects of this method are that some (but noticeable) part of heat WOULD BE REFLECTED by this aluminum sheets surface back to the pan/casserole. So the burners BTUs not to be lost for heating Your stove's metal body. Have a nice cooking!

[@EliotHochberg]

I am from the camp where when I make rice for example, I will set the water to boil with the rice on one of my electric burners, which is the older style coil burner not the smooth glass top that you show here, and then I will move the pan to another burner and put it at a low heat. I find that this works very well, and allows me to get full advantage out of having four burners on the stove.

[@martinbugge6220]

You can cover the bottom of your gas burner, with aluminim foil. Change when necessary, works wonders. Ruins the aesthetic a bit, but i think it is worth the saved worktime. Thanks for the great content, best wishes from Denmark.

[@BoulderHikerBoy]

Cleaning a gas stove with polymerized carbon: pour a bit of ammonia over a cold stove, cover the entire thing with plastic wrap, creating a more-or-less airtight seal over the thing, then let it sit overnight. In the morning, you can use a bit of Bar Keeper's or soft cleanser and a non-abrasive sponge or brush to remove the carbon. If you just go at the carbon with Bar Keeper's, you'll eventually remove the carbon but you'll also dull the finish, which is especially noticeable with a black porcelain top. What to get: Induction (and a portable butane stove). The portable butane stove can handle the rare cases that a flame is actually needed. But, as a species, we need to get away from natural gas and the leaky supply lines that furnish it to our residences. If I was super stressed about even browning, I'd just get an induction heat diffuser. But I find that I can move stuff around in the pan easily enough to ensure that the browning is sufficiently uniform. For more on gas see this: kzbin.info/www/bejne/nomVko2Llttga5Y

[@hanslehmann2124]

I upgraded to a new, high end, gas stove recently. I chose gas because that's what my kitchen is plumbed for. Could I have chosen electric, induction, or a dual fuel mix? Yes, but that would probably have added another $1000 or so to the total cost for an electrician to add a high amperage circuit to my kitchen. I've only cooked on gas in my life, perfect or not I'm comfortable with it.

[@drewblack749]

I have had each stove through the years. I now have an induction by default. There is a learning curve-but have loved it for most uses. Just know that all pots are not compatible. The temperature is so easy to regulate.

[@Danny_Boel]

11:55 I ordered a cheap 2 hob portable induction cooker and the biggest draw back is that the maximum size pan it takes is 22 cm. But I do believe it will be more economical than the classic electrical hob it will replace. I'm glad to have chanced on finding your channel, you have a very sweet voice.

[@seanlatimer5871]

Thanks for this in-depth stove review. We bought a Bosch gas top with electric oven and it’s wonderful 👌

[@mountainfisher4183]

Vinegar and baking soda, bar tenders friend both scrubbed with brillo pad. the grates just put (burn) them in a self cleaning oven, of course one must remove the rubber feet and replace with fire heat gasket for a fire place, you can buy be length..

[@shaunbudka6396]

Helen, you can buy those rubber feet and put new ones in, at least I could on all of my gas stoves. Recently bought a gently loved 48" Monogram and most of the rubber feet were missing. Found them on Amazon. I'm sure you can too for your Wolf. The Monogram is phenomenal. Can leave a baurre blanc on simmer all day long without it breaking, just staying warm.

[@72chargerse72]

Very interesting. I have done all my cooking on my present stove and It needs to be replaced. So I am asking questions and this was interesting. Thanks (A 60 yr old male cook.)

[@stephanesurprenant60]

I agree with you that the point of your stove top is browning. Anything that requires slow cooking, I prefer to do in the oven if I want the option of removing the lid and caramelizing the sauce (I do with chili, spagethi sauce and a great pot roast recipe I got from Adam Ragusea's channel) and, otherwise, I have an instant pot. Why would I make a mess on top of the stove, risk burning the bottom and force myself to babysit a pot for hours to get a less stable heat than by just using the oven? As far as ranges go, gas is unbeatable to get a steady and even heat around the whole pan if it's a big one. That said, I don't have that option right now and can partly compensate with cast iron cookware -- and, as an added bonus, it goes on the grill outdoors.

[@BoppityBoopy]

All this time I thought and have been told, it was my cookware. Thank you for this information.

[@jodycourt]

Here's a tip I discovered for cleaning grease off my gas stove. I use mechanic wipes from the auto mechanic stores (like O'Reilly's). One I have is called GoJo fast towels (hand and surface towels/throw-away). I can clean up my gas range pretty fast with them. Is it perfect? No, but it works well for me. I've also used Krud Kutter to clean up. Now I need to watch the gas stove fix video. I have some burners that need fixing. Thank You Helen!

[@jodycourt]

Hey Helen! I used the KZbin tutorial to get my gas stove running better. It was SO simple and it worked! Thank you so much for linking to it!!!

[@phyllisbruce213]

I have a stainless steel, gas stovetop and it is immaculate. The secret? Scrubbing bubbles or any foaming bathroom cleaner. Spray it on and let it sit. It will take several rinses to get to film out but then I dry it with a micro thread towel. I use barkeepers friend only on the burners. I agree about the racks. They don’t fit in my sink so I’ve embraced shiny racks. 😉

[@b0fjk80]

This is without a doubt the BEST video I’ve ever watched on a random topic like this! Holy crap this was awesome!

[@ahheng6402]

I already stopped using gas cooker almost 10 years ago. I have both Induction cooker & an Infrared cooker. I need the IR cooker when using my non ferrous metal pots. Induction cooker are great for quick heat up something with liquid. For more constant heat cooking & wok style cooking similar to gas stove, I use the IR cooker.

[@critiqueoflife]

I appreciate the rigor of your approach.

[@bob-rogers]

We have a Stoveguard mat for our range. They're custom cut for each stove model. Catches all the drips and you just take it out and clean it on the counter. You can use Easy Off blue cap to clean that burnt on grease from your stove top. The product description says "No protective gloves required Ideal for cleaning ovens/oven doors, broilers/broiler pans, and stainless-steel surfaces"

[@alanmathison7104]

"Bar Keepers Friend" is my go-to for cleaning my white gas stove.