Induction cookers vs. Gas

[DC Sunshine]

We're looking at changing our electric stove top from electric (yuk) to either induction or to gas. I personlly prefer gas but my husband (not a cook by any description!) seems to think the induction style is comparable.

What do you think? I've never used the induction style - wondering if anyone out there has, and how well it goes, i.e. can you do asian style cooking on top, and how fast is the heat up & cool down time as compared to gas.

Any advice/comments would be very helpful - thanks

[Jenyfari]

Just responding to this so this post gets bumped to the top as I would also like to hear from others with advice on this topic. I have an electric stove top at the moment but much prefer gas, but would like to hear from others regarding an induction cooktop.

[DC Sunshine]

Jeny,

I don't think its working

DC

[hollysmother]

I researched Induction Cooktops when I decided I wanted a portable single burner while the kitchen was being renovated top to bottom. My still-not-finished kitchen will have a Bluestar range (gas), but I expect to use this pricey little unit even then.

Sticker shock aside, these are the greatest things since sliced bread.

Some people factor in the fact that you can't use your Copper Pots and Pans. Me, I expect to use mine when the Bluestar goes in, meantime I'm happy using my magnetic pots.

My first induction unit was a used Cooktek 3500 watt. I bought it from a bankrupt caterer in Manhattan in December who posted it on Craigslist; she donated an old cast iron fry pan and a pot that she didn't need, which was incredibly nice of her, and lowered the price of the Cooktek so I could afford it. I had looked for about 3 months at that point (new technology to me, and I research everything thoroughly before I ever make a move) and I could not believe how lucky I was. Then I got it home and realized I would need special wiring to use it (220 volt). Contractor explained the house electric situation and I reluctantly put it in storage, then went a-hunting again, this time for a 110-volt portable unit with the max 1800 watts.

The 3500 watt unit boiled a saucepan of water in under 3 minutes. I don't even think my gas stove would have done that. This 1800 watt unit took 8 minutes to do the same thing. I am pleased as punch with that performance; my old White Westinghouse radiant electric unit took 3 HOURS to boil water for spaghetti. Now I don't have to wait for the kitchen to be done (years away, that finale) to make my first lobster - before my daughter graduates from high school. Yippee!

These units are so badly marketed I can't believe it. They are amazing in their energy efficiency (all those prototype houses of the future use induction technology). They heat up in a flash. What you can't do: roast Red Peppers (my favorite Corn Chowder recipe calls for Red Pepper Puree).

Downside: These do not come cheap in the U.S. Go figure. I'm told they are common in Europe; here, no one knows what you're talking about. The used Cooktek I bought (above) for $300 from the very sympathetic and rushed ex-Caterer retails for around $1500 new. Viking sells one for about $500. My cheaper one I purchased on Amazon.com and it WAS 1800 watts. I am going to buy another one -- one for each floor.

Bottom line: You'll be very happy with a high watt induction unit. If you can "install" a 3500 watt unit, get that one; if 1800 watts is your max, don't buy a 1200 watt unit (these are a lot cheaper than their wattier counterparts, but the counterparts don't heat water so well). Because they are so misunderstood, used models of portable inductions are put up for sale all the time; last winter, Sears had their only model on sale (too big for my kitchen). If however you have money to burn, the fact one of these costs more than my last car won't faze you a bit.

[siduri]

I've used induction cookers at other people's houses and if you like to cook don;t get one. They are not flexible. You have to use a specific kind of pot, you can;t toss the pot as you cook, you have to be too careful.
So it boils water quickly, a good gas fire, when the person installing it knows how to set the fire to its best efficiency, (and if you get a stove where there are, say, 5 burners and one has a double ring) you can boil water quickly enough.
Don't get it if you like to cook.
There are so many inventions and gadgets out there designed by people who really don;t use them. My brother has a huge kitchen, about four times as big as mine or more, with all the highest technology items in it. But he and his wife don;t cook. Sure, the induction stove looks pretty, in a high tech sort of way (not my taste but i can see the appeal) and his island is so big you could do the prep for a whole army there (but it takes ten minutes to get to the other side). All designed by an architect (who, himself doesn't cook either).
The only thing they use is the microwave.
So, if you're a person who likes to cook don;t get an induction stove. get gas.

[AndyG]

I've used induction stove tops and gas. Induction is great for keeping clean, but gas has a more instant response when you turn it up or down.

[AndyG]

I prefer a gas stove.

[buzzard767]

Originally Posted by AndyG

I've used induction stove tops and gas. Induction is great for keeping clean, but gas has a more instant response when you turn it up or down.

I disagree.

First of all, my wife and I always had gas cooktops and loved them. They work great.

Ten years ago we moved from Wisconsin to a part of Florida where there is no natural gas distribution. I was too cheap to install a big propane tank so we cooked on an electric top for eight years and hated it every time. Two years ago we installed a compromise cooktop. It's a Viking with two induction burners and four radiant burners.

It is not inexpensive. These cooktops come close to three grand with custom installation and, at least in our case, several hundred more in All-Clad SS pots and pans.

How well does induction work? It's fantastic! It will boil ANY quantity of water faster than gas, and unlike a previous post or two, it is much more responsive when you want temperature change. This is because the gas grates are both slower to heat and slower to cool. There is a learning curve but it's no big deal.

We are planning on building a house in Wisconsin in the next two years and have decided to have two cooking stations in the kitchen we will design, a four burner gas and a two burner induction. In our opinion, the best of both worlds.

Buzz

[jigz369]

I had the pleasure of working in Europe a few years ago. At that time (1995) there were virtually no gas burners to be found anywhere in commercial kitchens. The industry has moved to Induction and Combi-ovens almost exclusively. The best advise I received when I was starting to use the Induction was: cover your induction top with cloths so it will be easier to clean until you get used to the speed. It was so true! Product was finished in less than 1/2 the time that gas took, and we won't get into electric (useless in my opinion). The cloths were a huge plus as I had several pots boil over before I had a chance to turn back to the induction top. Two years ago, my former chef came to Canada for a visit and came and saw me at work. He was aghast at the "stone age" conditions of the kitchen as we were still using gas. 'Nuff said.

[haggis]

Good Morning Dc Sunshine. I have used both Gas and induction over the last 8 years mostly on a small scale .The best advice i can give is ,you must give it a go yourself have you a friend ,or will they give you a go down at Harvey Norman ? ( some of the shops are set up to do cooking demo's)
Here are a few things to make it more confusing !

Pro's
Easy to clean , if you get one you will think why did i not get one years ago .
Looks sexy and updates your property .

Instant heat

Heats super fast ,cools down quicker ie stove top

Won't give of heat ,unlike gas thats heats up your whole kitchen ( When your in a kitchen with 8 gas stoves you'll know what i'm talking about)

No naked flames

Cleaner fuel ?

Con's

People (alot of chefs ,included won't even consider it because its not Gas !) Style over content etc

You need high quality stainless steel pans ,which is not a bad thing ,the thicker the bottom the better .I think the pans are just as important as the knives ( almost )

I had to replace the induction pad on a stove it cost $500 bucks this was on a meile top ,meaning gas tops parts are cheaper .

I have a niggle about saftey , remember when microwaves fiirst came and everybody though you would get cancer ! Induction uses some sort of elecro-magnatism .Worth a bit of research.
Neeless to say i have one anyway.

My wife also a chef loves it and actually cooks more which is a bloody miracle!




hope this helps h

[AndyG]

I hate to admit, but

I confused induction stoves with smooth-top electrical.

Perhaps that was obvious. Error noted on my part for sure. I know what induction is, studied college physics for a year, and didn't know this thread was referring to that. I've never even seen an induction cooker. OOPS.

[neil]

Since my new condo (currently being remodeled) has no gas, I've opted to go all-induction (since I dislike regular electric immensely). My understanding is that normal stainless steel cookware will NOT work with an induction cooktop. The pot or pan must be magnetic, and unless it's some sort of clad, SS pots and pans won't work. Does anyone have any recommendations (maybe a brand) for cookware? Is there any made specifically for induction cooking?

[Just Jim]

I want to second what Haggis said, the quality of pan is important.
You don't want a pan that becomes slightly warped.
It's very important to have good contact for the stove to work properly.

We used to have a fine dining restaurant here, which was later remodeled to become a Poker Room.
Whatever.
Anyhow, it was a small kitchen, and my second would stand and wait to plate food, as they couldn't get near the stoves.
So I picked up a portable induction unit, and they got to do the vegetables.
Free'd up one of my 4 burners, and made them feel more useful.
I loved it, but it was tempermental.
You know in a pro kitchen sometimes the pans get abused, and we had a couple of pans in the rotation that didn't always maintain good contact with the stove.
We figured out which were the offending pans in short order, but at first, during service, it was a pain.

Get one, you'll like it.

[buzzard767]

Originally Posted by Just Jim

I want to second what Haggis said, the quality of pan is important.
You don't want a pan that becomes slightly warped.
It's very important to have good contact for the stove to work properly.

Disagree. When I have a full pot that might boil over and make a mess I insulate it from the cook top with a dish towel or paper towels. This action does not affect the heating of the cookware.

[Just Jim]

Hmmmm....if that's true, then we must have picked up an inferior model.
Thanks for the info.