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

Gas vs Electric vs Induction (Which Stoves Brown Best)?
00:00 Intro
00:42 Square Footage of Browning
02:43 Test Design
04:34 Stoves Tested
05:12 Biggest Burner Sear Results
06:44 Second Biggest Burner Sear Results
09:34 Chicken Braise Test
12:23 Cleaning the Stoves
14:33 The Burner Configuration
15:51 Grates Design
16:20 Propane vs. Natural Gas
16:51 So What Should I Buy?
How to fix uneven flames on a gas stove (warning -- I haven’t tried this myself since my burners don’t have this problem):
• ✨ GAS STOVE BURNER - U...
At 7:09 I give you a hack for how to cook with uneven flame if fixing it is not an option.
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[@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.

[@RetiredTSgtUSAF]

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-!

[@Silly_Goose68]

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

[@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!

[@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

[@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.

[@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!

[@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.

[@madeketir]

I appreciate your accurate and concise technical explanations.

[@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.

[@kirasingh583]

This is information I didn't realize I NEEDED in my life, thanks so much for this! ❤️

[@e2linuxos]

You are nailing these videos. Great work!

[@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...

[@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!

[@kiltedcripple]

Thanks for this video. The wife and I are currently plotting a new stove and saving up for it, and I'm doing the product research so a video like this is EXACTLY what I want to see.

[@KevinBReynolds]

Great video Helen. I love all your testing methods. Thank you!

[@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!

[@tomchepey2999]

As always you produce amazing educational content. Thank you 👍🏻👍🏻

[@b0fjk80]

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

[@critiqueoflife]

I appreciate the rigor of your approach.

[@ronmcc100]

Thank you for this video! One of, if not the best "stove buyers" guide I've ever seen!

[@FB711_]

Loooove your videos! Thanks for running these experiments and giving us such useful information and tips so we can male the most of what we have.

[@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!

[@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.

[@CloudsFPV]

Hit the nail on the head, awesome video as always!!

[@Mickey-jn8hz]

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

[@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 🇦🇺

[@kathrinlancelle3304]

You are awesome, Helen. I so appreciate your insight and advice.

[@winstonedwards]

This video is fantastic. It is need to know info I didn’t know I needed!

[@JackChristensen]

Thank you, Helen. I learned a lot about what to look for and what I can expect from each type of cooktop.

[@2pswanson]

This is a terrific video: Informative and practical!

[@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.

[@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.

[@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.

[@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.

[@johnsperka2253]

Great show! Trying to pick anew stove- this was a big help!

[@avagrego3195]

thank you, I always enjoy your detailed videos

[@mlsf4400]

I don't normally comment... You are spot on. Very good advice. I enjoyed your segment! Excellent job!

[@ssskids123]

What a fantastic breakdown…thank you so much!

[@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.

[@seanlatimer5871]

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

[@mdd019]

Incredible review; thank you for the great work.

[@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.

[@briangaffney9804]

Great advice & heads-up on my next purchase!

[@BoppityBoopy]

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

[@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!

[@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!

[@richardcoleman5349]

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

[@joelressner9651]

I'm thinking of switching to induction; this video is really useful. Thank you!!

[@artfulalias3984]

This was an excellent and well balanced comparison. Thank you. I'm interested in induction. This is the best explanation of the tradeoffs.

[@jennlizzy2019]

This was a timely video for me. Thank you for this very good information. I am replacing a 1962 electric stove and I have been doing comparison on all options. I was considering induction. Well...I am going with gas. 👍

[@alir.9894]

Very intelligently done video. Thank you Helen! I will subscribe.

[@samsinger5135]

i was just browsing around youtube and i stumbled on this.. you gotten me curious and i was impress on your testing, your explanations, and acknowledgement /experience , for what your looking for thank you for this video and i will be subcribing

[@Mikegritz]

Thanks lady. This is a very good video. Helpful. I’ll check out your other videos.

[@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.

[@Kitsambler]

Wonderful piece - many thanks!

[@michaelratcliffe7559]

Charming and great advice.

[@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.

[@3MasterG]

Two thumbs up. What a really nice narration.

[@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

[@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.

[@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.

[@christinamorin2594]

Thanks for all the information!

[@LordDemonos]

Terrific content. Thank you very much!

[@sandrosbackyard343]

Very well explained Helen...great presentation

[@hossphoenix4272]

An appliance of Science - Very well done.

[@deeptizaremba3699]

Helen, your videos are so helpful and make cooking a much greater pleasure. I am only sorry to have found you after moving from Boston to Germany! Like spouses (good analogy, Helen!), knowing your stove’s quirks go a long way towards harmony. Induction Cooktop and I now have a better relationship. Thank you for focusing us on The Stove as Tool. ❤️

[@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!

[@BlaqRaq]

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.

[@TheBBBB0B]

Great commentary and logic. Thank you.

[@smoath]

Excellent testing!

[@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!!!

[@Al-isthatyou]

Helen, you are perfection. 💕 Thank you for this!

[@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.

[@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.

[@deannamarconi1513]

This was amazing! Hard to believe I learned so much in less that 20 minutes. Thank you for this information.

[@Pterocarpous]

Very instructive tutorial. Thank you.

[@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

[@tomaitoe]

Such a helpful video, thank you!

[@krishnakanthcake]

Thank you very much. You put such good ideas and well done video

[@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 👍

[@debjordan4399]

What a fantastic informative video. Thank you so much.

[@howward4071]

This was awesome. I am now armed with great knowledge about stoves. Thanks!

[@soniaspangenberg8557]

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

[@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.

[@kikilaker6698]

Hi curious what induction burner you use? I was thinking about getting one to moreso handle larger 11+ griddles or pans, but don’t seem to find any that much bigger than my electric 8 inch burner

[@gbriank1]

@@kikilaker6698 I bought a Duxtop Professional burner.

[@lindagoentzel6812]

You are wonderful! Thank you for your generous knowledge!

[@derekdurst9984]

Excellent presentation!

[@Frederic1406]

Thanks, very good idea and super interesting!! And you are right... Suggesting to family and friends to come to their home and cook is very welcome normally!!!

[@theodoredesmarais4219]

Your Awesome ! your info is very informative ! Thx Theodore

[@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

[@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! 😅

[@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.

[@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.

[@frankrivers3797]

This opened my eyes.

[@stephaneslec2171]

Excellent Review, Extremely informative and thorough! I've had gas stoves most my life and I now also use induction in the summer when it's too hot in the kitchen. I do prefer gas, although induction is pretty fast too.

[@origprod2]

VERY helpful! Thank you!

[@kimberlindy]

This video is so helpful!!!

[@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.

[@dagnolia6004]

so thorough!

[@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?

[@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.