Why Induction Is Superior

Seeing as I named my channel after induction, I have to explain why I love it so much, right?
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Sources:
Cooking speed comparison: • Induction Vs Gas | BOI...
Price comparison: www.lowes.com

[@inductionpan]

I mentioned it below, but another reason why induction is great is because it keeps the heat down. Right now in Europe there is a heatwave going on, and the last thing that I need is more heat in the house. Gas and electric give off heat; induction keeps this down to a minimum, and the difference is noticeable.

[@derekferguson385]

My favourite frying pan doesn’t work on an induction hob. 🤷‍♀️ also the constant vibrations while holding a pot handle while stirring are very annoying. Happy you like it but not for me. ☹️

[@inductionpan]

That's a shame :( I notice the vibrations only when boiling water on the highest power (and then, I'm not touching the pot or anything, so it's fine for me). Maybe my setup (cookware/hob) doesn't vibrate as much, while other combinations do.

[@KENTOSI]

You can't move the pan around the help with stirring like you can with gas. There's a risk you'll crack the glass. And what if you tilt the pan to move liquids, oils around? You suddenly lose heat, right? Sorry but I'm sticking with gas.

[@inductionpan]

It's true you have to be careful when stirring, but I found that holding the pan and using a ladel was good for me. If one tilts the pan close enough to the induction hob, it should still be able to transmit heat.

[@jamesshepherd1995]

Cooking produces fumes and smoke requiring exhaust hood ventilation. Microwave is great for heating food, but lousy for cooking it. Can induction handle a 16" flaming wok (500F) or 12" fry pan for even browning (350F)? Please call when you figure it out... lol

[@inductionpan]

Thanks for watching! I didn't show it, but there's a pretty cool exhaust fume in the middle of the cooktop that sucks in all the air. First time in my life I've seen it, but it works very well, with the added advantage that the smoke doesn't go up in your face. The technology used here is not microwave, the pan itself is heated up instead of using microwaves to cook up the food. Induction cooks the food like any other cooktop. And mine handles all regular cookware fine, including a flaming wok at 500F.

[@Thegoodones88]

Can you link your pots in this video please

[@inductionpan]

The pot I used is this one: www.ikea.com/ch/en/p/ikea-365-pot-with-lid-stainless-steel-60484250/ The wok: www.galaxus.ch/en/s2/product/zwilling-wok-plus-stainless-steel-32-cm-wok-pots-pans-5802474 I think the pan is this one? www.amazon.de/-/en/uncoated-stainless-Cromargan-induction-dishwasher-safe/dp/B00080XCGQ

[@davidbolli4335]

But how can I prepare my cheese fondue?

[@aadenluk4931]

Fondue is typically made in a steel container, so you can just put it on the stove

[@felixtv272]

You can use a magnetic metal plate between the stove and the caquelon. It's not that much more efficient than other stoves anymore, as you have to heat up the metal plate first but it still works. Wouldn't recommend using this for your everyday cooking, but for things like fondue where it is important that it is NOT made in a steel container it's great.

[@inductionpan]

Exactly as @felixtv272 said, there are special caquelons designed for induction. You can then prepare it the same way you'd prepare it on any other cooktop.

[@chansonexmo]

If and when I replace my stove-top, I will definitely switch to induction (currently electric). I love things that are efficient. 👍 Regarding the continued popularity of gas, it was tactful of you to avoid mentioning the fossil-fuel industry astroturfing $$$$ for food/cooking influencers. 😉

[@inductionpan]

Trust me, once you've used induction, you'll never want to go back 😉 I just really like induction :) I wonder what technology people would choose between gas/electirc/induction if they've never seen any before and there were no outside influences/opinions at play

[@wittekPL]

They use gas in restaurants for a reason. You can't pick up lets say a pan and throw it, since it wont get heat anymore and you propably risk damaging induction since its glass. You cant use many utensils that are only made for gas stove like a wok. I have had second gas stove in 20 years. And my friend got second induction in a year since last one broke. Sure it is nice for a home setting. But nothing is better than gas, and gas burners in restaurants are much bigger what makes up for speed difference, heat is constant no matter how you work and there is no risk of breaking something.

[@inductionpan]

Thanks for watching! I've never cooked in a restaurant before, so maybe it's different there. But for my home it works great. I can still cook everything I want (including dishes that involve a wok) while being faster and safer for me. Interestingly, more and more restaurants in the US are moving towards induction and off gas [1][2]. A big reason they mentioned in the articles is that induction keeps the kitchens cooler (one report stated it was 135F/57C in the kitchen before induction). [1]: www.foodserviceandhospitality.com/why-induction-cooking-is-the-hottest-trend-to-hit-restaurant-kitchens/ [2]: www.sierraclub.org/sierra/2022-1-spring/notes-here-there/chefs-turn-gas-and-light-induction-cooktops