Miele Gas Cooktop vs. Induction

Let us help you choose which is the best cooking surface for you through some demonstrations on Miele Gas and Induction Cooktops - a head-to-head comparison

[@ersdds1]

Was the paper towel protecting the induction cooktop from the heavy cast iron pan? How easy it it to scratch or crack the cooktop? What is the warranty on the induction cooktop? What is the warranty on the induction cooktop surface from scratches. Ty

[@douglasasselstine7497]

We swear by induction...in summer it doesn't heat up the house...Gas is great too, but with Induction if you do a repair, the cost will likely exceed more the cost of a new unit. That would not happen with a gas unit; they''ll probably outlive you. Still all the same, we love induction

[@sanniepstein4835]

My mother's gas cooktop made by O'Keefe & Merrit has been in use for 53 years.

[@Gizzamano]

Is it advisable to install a induction cooktop onto a Formica countertop? Also talk about the fan noise with induction cooktops. And any installation considerations regarding clearances. Finally - cost of use. What does it cost to cook a steak or boil water etc. with electric induction or gas. And, most important to me who live in a small unit. Where is the 24" range?

I must agree with some other comments here about the controls, physical dials beats touch panels every day and twice on a sunday. Please bring them back!

[@johnlshilling1446]

The "induction" steak will be better --- because I noticed a lot more marbling! And! Did anyone notice how beautiful the knives are?

[@johnlshilling1446]

A couple of things; #1: For 20 years, I've been pronouncing it "Miley" (as in Cyrus, LOL!) #2: I've never owned anything Miele... but my brother bought a Miele canister vacuum cleaner about 20 years ago. I thought he was nuts. It was expensive (and foreign -- buy American -- GO TEAM!) BOY! Was I wrong... 20 years and no repairs. It's still going very strong. (He's almost OCD when it comes to cleaning. He uses it A-LOT) #3: If their other products are as good, I'd say BUY IT! German (Carl Miele) made since 1899) Not American, but I suppose it's OK. (My grandmother was German -- biased? -- Probably) If you're looking for American made, I own a Simplicity, American made canister vacuum. 15 years, now. Same results and quality -- and it's also expensive. BUT! In this case, it's worth it.

[@mrstrawhat32]

Hi , we have a Miele CS 1223 induction wok, could you tell us what wok pan we will need to buy for it. Thanks Lee.

[@mcbrite]

Any you would like, as long as it's "induction ready" and the size fits your field...

[@Motorrad41]

You don’t need a Special overpriced wok from Miele. Research yourself, how many households in China (%) use induction? You will be surprised!! You think they all can afford special cooking sets??????? They cook every day in woks.

[@adrianlo1504]

@@Motorrad41 do u know what u are talking about? millions of chinese who rent apartments don't have gas hooked up because of code and regulations, guess what they use for their daily cooking with woks? an Induction!! and yes they can all afford them

[@ericafors6039]

I love induction but the cooktop constantly scratches. In 3 years mine looks 10 years old. My induction cooktop was not a Miele. For us, easy cleanup was the best part of induction ownership but we’re going back to an all gas range. Oh, another great feature of induction is safety, especially for children and forgetful seniors. I wouldn’t consider any other cooktop if that was my situation. I love all the Miele appliances I own. 😎. Great video!

[@donlarson679]

We've had an induction cooktop in the house since the 1970's. Love using it. My first units did scratch a lot. That was long before Ceran, etc. When we replaced the original induction units in the late 1990's, we chose Miele. I use the Miele recommended cleaners on the Ceran cooktop surface. My cooktops look new and they've been in place since 1999. It's now late 2020. I've noticed the Miele induction units are 'hotter' than the competition. If you want a steak grilled on the range - the extra heat helps a LOT. The early induction units were pricey. The newer Miele's, while not cheap, are much lower in cost than the GE or other National Brands when they were first introduced in the 80's. Admittedly, I'm a Miele 'junkie" and I believe they're the finest residential appliances made today. We not only use them for our own homes, we recommend them to others all the time. In terms of cost - well I have a Miele Washer and dryer that are now 29 years old, work perfectly, and have had one service call in 29 years and the repair bill then was about $400. That to me, defines value for money! Our guest house has a Miele Dishwasher in it and it runs loads of tea and wine glasses all summer and is now over 10 years old and still going strong. No service calls at all.

[@johnlshilling1446]

@@donlarson679 "Lack of repair bills" The cost that most people never consider. My brother bought a Miele canister vacuum over 20 years ago. Still going strong. NO REPAIRS, EVER! Ignore the "expensive" reputation. Cost of use/year is all that matters. Viewed this way, Miele is CHEAP! (if not cheapest)

[@rastaptc]

The new Miele appliances, like many other brands, are not the same quality as Miele appliances made 30 years ago. Planned obsolescence is a real thing nowadays.

[@janb9458]

How much distance is between the gas rangetop and the wall ovens?

[@DominiqueSavitrice]

Please respond is been 2 day I haven’t cook my is Show dE I don’t know what does it mean if please help

[@roberthedrick7805]

Could you mention the brand of flat bottom wok you used in video and also the cast iron skillet. Awesome video, I'm SOLD!

[@curtischildress9580]

Induction stoves require new cookware which is expensive as is the stove itself. The surface scratches fast and easy and these stoves wear out faster than gas and electric. They also make loud mechanical noise when being used.

[@elizabeththompson7929]

Can in heat two pots on my convection cooktop using “B” at the same time?

[@mfdsuk]

The big problem with induction is controls, you need to make one with physical dials like a gas stove.

[@LucianMarin77]

exactly.. good point!

[@Domdotcom799]

I completely agree. Touch controls look more sleek, but they're far worse ergonomically and for precision. I wish manufacturers paid more attention to ergonomics in products like this.

[@toddkennedy3172]

Agree 100%. The crappy touch controls ruin the entire cooking experience. Viking makes induction cooktops with knobs and I can't wait to ditch my Miele for one of those.

[@elgaen555]

Completely disagree

[@mfdsuk]

@@darockk just make them magnetic or somthing, these German engineers should be able to solve that.

[@willemcolenbrander1515]

What is the difference in energy consumption between an electric and induction cooker?

[@swizzle876]

I would have given this a thumps up if the guy with the gas stove turned up the heat. He had the gas stove on the lowest temperature especially when heating the water.

[@tilerman]

Mate it was pure comedy to watch these 2, i've not laughed so hard since the last induction wok cooking tutorial. This tutorial is a joke, it has to be, fu##ing ridiculous🤣🤣🤣🤣🤣🤣. Watch induction guy 'flipping' the veg in a cold wok @ 18:28 literally not cooking at all. Comedy gold.

[@MichaelM-to4sg]

When is the open zone, ie Thermador Freedom competitor, coming to NA? They call it the 7000 series in EU, we have home in Lombardy Province(northern Italy). We are doing remodel on home in Lake Tahoe area, our nearest dealer located in Reno has no update, just selling the old 42” 5-burner model.

[@MieleCanada1899]

Hi Michael, Our 7000 series Miele appliances should be coming to Canada sometime later this year. No further details available at this time. You are welcome to subscribe to our newsletters so you would be one of the first to know when this product line launches in Canada (www.miele.ca/en/c/newsletter-4402.htm).

[@jackm1399]

@@MieleCanada1899 i have to say miele, well done on the G7000 fl Induction cooktop, im in australia and put it in my new house along with other miele appliances and the flexibility with it is outstanding, you guys have the best appliances!!! keep up the great work

[@javahedz]

I’m surprised that there was no mention about the pots not getting burnt, crusted and crappy on the bottom! I love induction for speed, temp control and ease of cleaning. Gas, I’m sure, will prove more reliable over time, but I still won’t go back to it. Nope. Ain’t gonna happen.

[@stevefaria]

where can I buy that wok???

[@WhatsintheBox63]

Trying to find an excuse to buy the Miele induction range/oven. $9300, but if I can convince myself, I'd do it. But it better be perfect. Unfortunately, here's what I've learned so far in my research: 1. Induction isn't perfectly reliable. I had a Duxtop induction hob for a while. Then realized I didn't have the right cookware. Got all new carbon steel and induction capable pots. Not cheap (deBuyer, ScanPan, etc). However, when I pulled the Duxtop out to start to use it, it kept shutting off. I figured it out and turned it off and on. VERY unreliable. Guess it's the power supply or something. However, I've read many reviews now on the Miele induction tops and they're not the most reliable. For a brand that touts it's reliability, yikes. And when they go out...wow!!! $2000 to repair?! And you need a specialize technician. 2. Gizmos. Timers? don't need it. set the timer on my phone and turn it off when it dings. Fancy slider temp controls? Just another expensive thing to go out. Analog, robust knobs are nearly fool proof. On the oven, it's got a ton of menu options. But in the end, doesn't it just set a temp and cook? I can do that. Give me even, reliable heat. I don't need a fancy touchpad to go out or not respond to gloved or greasy hands, or fussy menus. 3. Buzzing. Especially on high, the induction ranges seems to buzz. I tolerated it, but it's annoying. In fact, at the max setting (9 or 10), I could even feel my fillings in my teeth vibrating. Yikes. Like a mini MRI I guess. Gas is just gas. I think I even heard the buzzing or interference with the microphones in the video, surely from the induction top. I'm also planning on doing a KZbin cooking channel and I'd be pissed about spending $9300 just to not have good up close audio of the cooking. I might be able to reduce it in post, but would rather not have to. 4. Safety. Cool point. Very cool. But we don't have kids and I burn myself on the pans, not the stovetop. So that's not as significant as it seems. Now, compared to electric tops, yes. That's a winner. But compared to gas? 5. My $350 fancy Unimatic percolator won't work on the induction. I thought about making a riser plate for it. It has non-conductive pot with a metal conductive plate recessed into the pot. The flame heats the plate and the plate retains the heat. The induction won't react with the elevated plate. So while this is rare, realize the flame will reach up to the surface, and around the surface if necessary. The induction won't. 6. Roasting marshmellows. Gas yes. Induction no. 7. Works in a power outage. Gas yes. Induction no. 8. Special conductive cookware.... 9. He put the paper towel down to not scratch the surface. While not a huge problem, if you're sauteing and you tend to scoot the pan back and forth like making popcorn, you'll scratch the hell out of the surface. Notice the gas guy wasn't worried about the grill rack. 10. Heating up the room. Induction wins. 11. Safety. Part 2. I don't think anyone's house was leveled by accidentally leaving an induction hob on. Gas leak. Kaboom. But it's rare. 50 years and counting. House is still here. 12. Costs. Induction still costs more to buy and a boat load more to repair. More complicated. More fussy. Not user serviceable. I think I just talked myself into another gas range. Or maybe just keeping the one we have for a short while longer.

[@Motorrad41]

Ok, got a brand new induction range 12/17/2020, today made fried potato’s in cast iron pan, and used a paper towel between pan and induction cooktop. Right after cooking I slid the pan with paper towel to the left burner. To find out my new cooktop has a stain mark in it. The paper towel itself has a brown burn ring on it. Why did you guys say to use a paper towel? To keep the area clean, and easy cleanup after cooking. I don’t think so. Because of you my brand new induction cooktop maybe junk !! Hope that will clean off, after I got my cleaner kit. Anyway, do not use paper towels like the mele guys tell you. You have way more work, or you ruined your cooktop, because of advice of Miele.

[@g1981c]

that's really interesting ...

[@Motorrad41]

@@g1981c , my wife thinks, the cooks on the Miele show, never clean after. Therefore they have absolutely no clue, what mess they make, or even care. Some poor guy get ordered to clean the kitchen.

[@ConnieWardOfficial]

It sounds like your pan may have been very dirty on the bottom with old grease. Is that the case? I used a paper towel on my induction range today using a paper towel and nothing happened. Did the stain clean off? I sure hope so.

[@Motorrad41]

@@ConnieWardOfficial , no pan was clean. If you watch the Miele video, they also have a burned paper towel. But they aren’t showing the Glas surface. We still love the induction, and are still learning to use it. But will never use a paper towel under the pan again. Thinks like that hurt you very much, specially within your first few day’s. It’s like having a brand new car, and a week later you find a scratch on it.

[@ConnieWardOfficial]

@@Motorrad41 Oh that's a bummer. I would be upset too. I wonder if was or parchment paper would be a better option. I have an electrolux induction range. The paper towel didn't leave a print but now I'm nervous.

[@jetmobile]

I've been very hesitant to use induction because my family has many non-ferrous cookware that we use frequently. Lots of original design Corningware and the transparent Visions pots. Many Asian recipes call for sour ingredients like vinegar and sour fruit which react with metal cookware. I'm aware of ferrous conversion plates sold online that is supposed to solve this problem, however, the user reviews have not been very convincing. Does Miele plan to make such accessories available? I have an older electric ceramic cooktop that works well with these non-ferrous cookware. Need to replace it when renovating the kitchen. I use electric because of the timer function that turns itself off at the end of the specified cooking time. I have a busy schedule and would rather not watch the food simmer on gas.

[@MieleCanada1899]

Hello, Currently we have no plans to make such an accessory available. You are welcome to book a Miele sales consultation online (ca.miele.ca/en/MCIEvents/SalesConsultation) if you wanted to discuss our appliances further or need help selecting an appliance that best suits you.

[@DKS_190th]

Very cool and informative show also what brand induction wok and cast iron did you use on this segment

[@johnlshilling1446]

Not exactly an answer to the question you asked, but anything that a magnet will stick to works with induction heating. Most stainless steel cookware (I almost typed "SS" -- Not a good idea when talking "German made" - LOL!) is magnetic. It has a higher carbon and iron content than higher grade, corrosion resistant alloys)

[@jackm1399]

it was a zwilling wok and a staub cast iron

[@FairlyInconspicuous]

Gas wok stole the show. Induction wok action appeared lackluster in comparison.

[@karlchristian2402]

I don’t think the cook on induction stove even knew how to cook with a wok he looked clumsy, he kept looking at the Asian cook to see what he was doing and also I don’t think he had the induction cooktop turned up all the way! In my opinion...

[@eman.recipes]

قناتك جدا راقية وتستحق المتابعة ومشاهدة كاملة انا في بيتك الجميل ربي يوفقك ومن نجاح الى نجاح

[@aponoypi]

hi what model number is the induction cooktop? can i also get links to the wok and cast iron pan. thanks I want to get them..is the induction cooktop 120 volts?

[@MieleCanada1899]

Hi Ariel, The induction cooktop featured in the video is our 30" KM 6344 cooktop available in 208 or 240V. - Miele Canada

[@aponoypi]

@@MieleCanada1899 thanks. Do you have links also to the work and griddle

[@aponoypi]

@@MieleCanada1899 this video got me sold on the induction cooktop. Will also get the wall oven with steam

[@rockstarkid505]

6000w are you crazy bro how is your energy bills ???

[@Scully331]

Should I have a vent for induction cook top?

[@AlexS0h]

I believe so. Check out this company's vent system for induction cook tops. www.bora.com/int/en/

[@7karlheinz]

I'm no expert, but no fan/vent for induction would not be a safety issue as it absolutely is for a gas range.

[@g1981c]

are you going to cook a lot of fish and garlic ? LOL

[@Motorrad41]

@@g1981c you mean, before or after eating?

[@Motorrad41]

Some of the more fancy induction cooktops, have the fan already build into the cooktop. We used over 20 years a gas cooktop, and are still alive. But the same time we switched to induction, I installed a fan, with venting to the outside of the house. Helps moving not only the cooking smell, but the hot air or steam too, to move to the outside.

[@pkguy3]

What do you mean you can't do S'mores as well on an induction cooktop. Induction is miles better for melting things like chocolate and marshmallows than gas, simmering at low temperatures. Shame you didn't point that out but then I can see how you can't totally cast shade on the MIele gas cooktops even though they are inferior for fear of losing a lot of customers.

[@marcelosantana9311]

Why is so hard and overpriced to go from a 30” to 36” induction range. Very few are available and usually double the price for extra 6 inches. It would look better on my next kitchen.

[@rastaptc]

That’s because size matters!😂

[@Orcas_fan]

A faster boiling using electricity is ALWAYS faster than gas. That’s why I always use an electric kettle to boil water than a pot?

[@leviathan19]

this is faster because the coils heat like a microwave the pan or pot which heats whatever is inside, instead of standard electric cooktops where you heat the element, surface, the pan or pot and whatever is inside That is why the induction system is the best

[@VicinalElk44104]

Yeah what Axel said. It isn't all electric stove tops that boil things faster than gas. It is just induction tops. Regular coil or ceramic plate style electric stoves can never cook as fast as gas. Induction works different by using electromagnetic energy to create the heat.

[@johnlshilling1446]

The reason induction is so efficient is because it uses an oscillating magnetic field, vibrating the atoms (friction) in the cookware bottom. It heats nothing else. All other heating methods heat everything close to the heat source, as well as the air that rushes in and rises continuously, wasting a great deal... It is also subject to the inverse square law (physics -- interesting...) so that the further away any cookware is, the effect is reduced by a square of the distance. 2 x further = 4 x less heat! I hope you find this useful.

[@pumpkincar9883]

I want to ask put paper towel in the stove the paper not burn.Thank you

[@Motorrad41]

I did use a paper towel under my cast iron pan, as Miele showed in this video. That left a nasty burn mark on my cooktop. I just ordered the cleaning kit. And hope I will get it cleaned again. My range is only 3 days old. Thanks Miele, th screw it !!!

[@lesliesmith7312]

Has anyone used a silicone baking sheet instead of a paper towel? would that work?

[@g1981c]

"work" for what ?

[@lesliesmith7312]

@@g1981c To stop the base of the pan from scratching the glass surface, and to ketch any boil over

[@g1981c]

@@lesliesmith7312 it will be scratched if there are any sand particles between pan and glass. if both pan and glass are clean and the bottom of pan is smooth it shouldn't scratch the glass IMO. when the pan is cool - feel the bottom with your hand to make sure it is smooth everywhere. cast iron pans will sometimes scratch the glass because they have rough surface which sometimes has sand particles embedded in the casting.

[@jrtmanmd]

Another con for induction is that it is electric, so in a power outage you cannot cook. Whereas with gas you can. No power, no problem, just turn on the gas and light the burner with a lighter or match, and you can cook dinner!

[@curtischildress9580]

Nothing beats gas stove cooking unless it's a coal & wood cookstove & oven. As a kid we didn't have electric appliances in the mountains where my folks had a sawmill.

[@Ythis68]

Does the hood fan run on gas too?

[@jrtmanmd]

@@Ythis68 ...of course not, the point was that even without power you can cook when you have gas. (Just don't burn anything!) LOL

[@curtischildress9580]

@@Ythis68 No. Hood fan is electric.

[@croguy]

How often does power outage happen where you live?

[@stevelee2504]

Microfiber towel? That's way too expensive. At the end of 5 year it will cost more than the stove

[@curtischildress9580]

Induction stoves are super expensive as is a bunch of new special cookware and they wear out faster than gas or regular electric stoves. Induction stovetops scratch up easy and fast.

[@michelrodrigues110]

when he turned on the second induction surface his sound got interference .. scary thoughts here

[@g1981c]

haha i noticed the sound issue but didn't make the connection to electromagnetic field from the cooktop ...

[@tovejohansen7068]

Induction has a loud humming noise, it is heard clearly in the last few minuts of the neverending thank you speech. You also notice how many times he has to try to adjust the heat before the sensors responds?! We just replaced a 4 y/o Induction top as I am SO over all the boilovers caused by the sensors not sensing my touch. If fluids lands on sensors, I'm telling you... You're in for a treat...!! They do not mention that the boost function is only for a fast heat up, not for cooking as he had to resort to on the wok oan. You'd be paying the white out of your eye on the electric bill with that use. Can't wait to have my brand spankin New Gas top connected tomorrow 🤩

WAY too long. Way too wordy. Just get to the information and edit out the babble. This could be a five minute video but you turned it into a 50 minute yawn festival.

[@gareth6517]

this

[@g1981c]

you couldn't tell it was going to be long by looking at 47 minutes figure at the corner of the screen ? it's a different style of presentation. i enjoyed the drama of an unedited one-take format. i personally did both styles of videos myself - heavily edited ones and completely unedited - and the unedited ones are just more authentic - puts the presenter on the spot - that's why we watch it.

[@jackm1399]

it’s a live stream

[@JSprayaEntertainment]

19:26 lol his fire is off

[@panjirajawali1177]

Induction stove mantap 👍 Gas stove no mantap 👎

[@rosemarypena123]

Sooo boring, so long, to much talking

[@tilerman]

This is a joke, right? Please tell me these 2 are serious? Neither of these 2 are cooks let alone chefs. Look at induction dude 'flipping' the wok, ridiculous. Gas guy not much better. And induction good for wok cooking, FORGET it, not a chance. Look at 18:36 lol, nothing going on at all. This is pure comedy, please stop.

[@izzypfutzenreuter]

Gas range is just better, more control, more precision.

[@malkwinter8998]

Miele is a brand only for the very rich. a more modest brand will work 95% as well.

[@curtischildress9580]

Induction cooktops are extremely expensive in 2022. You'll also need to buy all new pots and pans to use on induction cooktops which is also very expensive. The surfaces on induction cooktops scratch up fast and easy. Gas stoves and regular electric stoves are the best, and you can use all your cookware and iron skillets and glass pots & pans. Induction cooktops have to be replaced much more sooner than gas stoves or replacing the burners on electric stoves. It takes at least 3 pieces of parchment paper beneath any cast iron skillets & cookware used on induction cooktops to protect the surface. You can't move utensils around or shake them on the surface of induction cooktops. Anything spilled and got burnt on induction stove tops is hateful to remove and usually scratches up the surface. My cousin made the mistake of a lifetime having an induction cooktop in his new house...8 months later he had gas installed.

[@bgaff7590]

tons of bad and outright wrong information in this post.

[@curtischildress9580]

@@bgaff7590 My comment is based on experience. Your comment is based on wanting to sell these induction cooktops/ranges.

[@tilerman]

100% agree with you. Induction is rubbish. So many people are sold on the fact that 'induction boils water faster than gas', and 'they are so easy to clean', so what? Do people eat boiling water for their supper? And like your cousin, i to made the mistake of fitting one in our new kitchen and going back to gas is not an option as we had the gas line removed and it would cost to much to reinstate. I don't care how quick it boils water or how easy it is to clean or the fact that the surface scratches. Fact is, it's rubbish. Take this ridiculous video as an example how bad induction is, watch @ 18:30 , it's like a comedy, literally nothing happening at all. Stir fry's ARE impossible on induction, and that's a fact. For wok cooking you need constant fierce heat, and induction does not do that. If, like me you are a keen home cook who enjoys food and cooking, STICK with gas.

[@curtischildress9580]

@@tilerman You became wise by experience as many people do. Induction stoves are very limited when cooking different styles. If a person was in outer space or on the Moon or Mars, then induction stoves would make perfect practical sense in those difficult environments...I bet that's why induction stoves were actually created as a means of cooking away from Earth. Since I made my first comment, I spoke with a neighbor who is a housing developer & he says there is no way his company would invest in induction stoves for all their new homes because customer house buyers seriously don't want them.

[@HA05GER]

I've just ordered an induction stove. Virtually all my pots are compatible and I'm used to a glass top ceramic oven. I've had for about five years and very minimal scratches. The electric stays hot for ages so it's dangerous and same with the bars that support the pots on a gas oven. Cleaning a single glass top is so easy haven't got to remove anything just a quick wipe over job done. Some countries predominantly use induction. Michel roux jr has kitted out his kitchens with induction stoves he's definitely up there with the world's top chefs. Gas is probably unbeatable but I think it's a close field the same with cars gas is perfect but the emissions are it's downfall and the fact it requires a finite source.

[@alexlowe192]

Induction cooking seems to be reliable

[@curtischildress9580]

Induction cooktops are very expensive as is a bunch of new pots and pans to use on it. It scratches fast and easy and are very noisy. Induction stoves wear out faster than gas and regular electric. Lots of people get them removed and go back to regular gas and electric.

[@mielewasher218]

Miele makes horrible products! And even worse customer service! Just don't... I know from bad experience!

[@kurbanislam8228]

জাহান্নামে যা,চয়তান।।

[@alejandrolugo8743]

Bald Guy is not a Cook. duh fk with that?!

[@VyvienneEaux]

Boring-aß