Induction cookers vs. Gas - Page 2

I am a poor college student and just got a single burner induction plate for christmas (2000 watt). I must say that it beats the pants off my old electric hot plate, it is a bit finnicky in certain ways though, namely the temp. controls.

It can be adjusted via wattage or Celsius, each setting raises or lowers by 30 C. I am now making a mulligatawny that calls for a 1 hour simmer. The induction does not seem to stay at a constant simmer, rather it boils for 10 seconds, then detects itself and stays cooler (no simmer at all) for about a minute.

So while it may have some hitches, it is a great option for those who need functionality in a small space.

By the way, my first post here, I look forward to learning and contributing here.

I believe it depends on the manufacturer. I have a Circulon and there is no issue at level 1 (simmer).

This sounds like a problem with the temperature controller rather than the induction itself - It`s my primary issue with radiant electric stoves that heat in that manner, the heat is not constant, and Ì`m not in control.

I really like induction cooktops, and if I ever for some reason have the money to install one in my home kitchen, I would do so in an instant.

Gas cooking has long been recognized as superior to electric when considering the control you have in the heat input to the product. In order to debate the merits of induction over gas one must use the technology properly. If you use induction properly, objectively compare the pro's and con's of gas and induction, you will become an advocate for induction. Unless you eat pasta every meal, the comparisons of how fast water boils is not the most important consideration. When using a 3500 watt induction unit, which can be found on most residential cook tops today, induction boils water considerably faster than a 16,000 BTU/hr gas burner which is typical for the residential gas cook top. At the end of the day the use of compatible cookware is the only real requirement for induction cooking to excel over gas.

In my opinion, the most compelling reason not to use gas has not been mentioned in any of the previous posts. Gas consumes oxygen and gives off toxic byproducts which you breathe. Lung disorders have been attributed to using gas stoves. Just search the net for health concerns related to the use of gas.  As an asthmatic, I have found  the I am even affected by the pilot light in our gas fireplace.

You can use any cookware that a magnet will stick to on the bottom of the pan.

All Clad, Caphalon, Cast Iron all work

I own a restaurant and have been using induction cooktops for over 5 years.  Originally I went to induction because I did not have a gas line into my space.  But I believe when I open my next place, I will go with induction there as well.  They are much cheaper to operate than gas, they do not heat up the space, they perform as well as gas (these are commercial units), and are easier to keep clean.  The only significant drawback is that you cannot use a lot of the common cookware.  However, since induction is heavily used in Europe, international cookware is often induction compliant.

i am canadian and worked on gas my whole carear  now i live in austria and almost everything is induction.  dont know if i would go back to gas.  if you have the money to spend induction is the way to go.  quick, clean, and safe to use.  in a busy kitchen with all the equipment on the induction gives of no heat itself just the pans are hot.  but at home i am not sure what the quality is like. i know some induction are slower than others but mine at work will smoke oil in a cold pan in 10 seconds on high heat.  the slider system lets you move the pan along a induction plate from left to right to get more heat or less heat.  so many options here in europe to choose from not sure what it is like in north america now with the enduction.  gas is very expensive here and austira has almost all its energy from water so it is the cheaper way to go.