I cook on induction almost exclusively now. Friends with hybrid ranges, both gas and induction, find that they never use the gas side anymore. As for cookware that doesn't work, yeah, that's a problem. But I did not have to get rid of any quality cookware when I went full induction. I find I get MORE control than I ever did with gas. I had a small cooktop that was a standard 120V plugin, but that doesn't even compare to a full powered range. Matter of fact, I believe that these little portable cooktops give induction a "meh" reaction.
I also love my gas stove and my copper pots. I know there are induction interface plate which heat up and then convey the heat to the pot, but again, you will need a pot that is perfectly flat on the bottom, and I don't think it would have the immediacy of a gas stove. One thing I absolutely love about my gas stove is the fact that I could still cook when we were without power for five days after a severe storm, and with my gas water heater, I also still had hot water! I have cooked on Wolf and also on newer Vikings, but my favorite remains the Viking with the removable drip pans. The heat distribution is so much better than those with sealed burners, and the cleanup is so much easier. You just pop the top off and clean it in the sink. Viking began making that model again, and it's absolutely wonderful.
The answer to the trivia question is sage, which I just used earlier today :-). I’ve wondered about cooking on induction stoves, so thanks for covering them.
If you do a follow up, could you address magnet size in induction cook tops? I have a $100 Duxtop which works great with 8" pans and for boiling water but the magnet only makes a ~5" hot spot so using a 10-12" pan is not only frustrating but it also risks warping my pans. I would like to get a Vollrath or a Breville with a larger magnet but those start at $1000 and go through the roof.
I got a hand-me-down Duxtop induction stand-alone years ago. The previous owner complained that it was loud (coil whine, beeping when insufficient load is detected) and they didn't use it anymore. It sat around as a curiosity for a few months on my counter and then I tried using it. I eat eggs a lot, so naturally I attempted to make some over easy. After about the 3rd try I was hooked. Almost no "gets hot" wait, cooks fast, and easy to dial into the temperature/intensity I want. Now I make a lot of fried rice with a standard US wall outlet, so anywhere in my residence, and I have zero problems making half a gallon at a time. At this point I hardly ever use my electric resistance oven top. Full team induction.
My question is a little different: if it wasn't a cookware issue, would you choose induction based on its traits, ie: lack of visual feedback, hotspots, expense of original purchase, expense to repair? I am considering induction for a new kitchen, but these are some drawbacks. Another is that the oven has a slow-acting hidden bake element, while gas heats faster. The only benefit I can think of is that it cleans easier.
I have an induction range for about ten years and love it. I have tried the induction disks that you mentioned and they kind of work but it's not responsive enough for me. It's a lot like cooking on a glass top electric stove top.
A few points that you did not mention. An electric range - conventional coil stove, radiant cook-top & range, and induction range ALL require 240 AMP circuits and the necessary wiring and electrical supply. Millions of homes in the USA, including apartment buildings, only supply 100 amp circuits to each home unit. Plus there are homes where less than 100 AMPS is supplied. These homes were built with the usage of gas stoves in mind, with the appropriate wiring at the time of construction. The actual wiring and building electrical codes are simply different between the 100-AMP, and the 240-AMP situations. So replacing an existing conventional coil range or radiant cook-top range with an induction range is relatively simple - the plugs and electrical hook-ups are similar. Most of the talk on You-Tube videos has been about replacing gas ranges with induction ranges. Most often such videos simply do not explain the costs involved in the conversion, or the difficulties involved. Imagine living in a well established apartment building - where everyone's unit has a gas range. New up to code wiring, new wiring ducts and electrical panels, upgraded electrical supplies - with all of these costs passed on to the tenants. There were New York Times articles that discussed all of this a year or two ago. All of this just to boil water a couple of minutes faster? I also love my Corning Ware and Visions cookware, which does not work on induction units - so I understand your reasons.
Sage! I am completing a kitchen renovation and am going with a Blue Star gas range. I have a lot of copper cookware which would be useless on induction. Jim
I’m considering getting a hybrid stove with both induction and a gas wok burner. I currently have a gas stove but would like to cut down on the excess heat produced when using gas and have the control of induction. Coincidentally, the majority of my cookware is already induction compatible so no extra outlay.
@@IWantToCook we have a gas stove already and we have 240v as standard here in Australia. A dedicated line is run from the meter box that carries a much higher amperage for the induction
The trivia item is sage. I live in a totally electric apartment so I have no choice. I don't think all of my cookware would work on an induction range.
in my experience, with electric cooktops (including infrared) too much heat is wasted in radiation instead of to the cooking vessel... and time taken is much much higher than a LPG stove... Also, the heat distribution in food is extremely uneven ... i just got myself an infrared cooktop (socalled sophisticated) because my gas ran out unexpectedly - and in just 2 days, feel guilty of making a wring decision !!
I cook on an old-fashioned Kemore electric coil-top electric range that I dislike, but a new stove is currently out of the question because of the price. The heat is very uneven on both the stove and the oven. I learned to cook on a GE electric range that had very even heating. Thinking I was using medium high-heat on a setting of "6" I have accidentally burned through a heat diffuser plate and melted the bottom of thin enameled pot so I have learned to use only the first 4 heat levels on my stove. Do you think that they used to cap heat levels on stoves at lower levels so more intermediate heat levels available? Or was this a feature of different brands? Or maybe the climate makes a difference? I live quite a bit further north now. I've been concentrating on saving up and buying cookware that works well with my stove (Tri-ply and enameled cast iron). I love copper, but I only own a copper mixing bowl. I want to save for a Mauviel saute pan and a small 2 qt. pot or a small saucier. I do have a Le Creuset enameled saucier. If I had the money I would try induction. My sister had to replace a defective coil-top stove recently after several repairs failed, and she could not find any coil-tops, only electric glass cooktops. I don't think she looked at induction but I think her oven now will have convection which she did not have before. I wish she had gotten an induction cooktop. It seems to me electric with glass top does not have any advantages over coil-tops other than ease of cleanup, and she had to buy new cookware anyway because of the requirement for her pans and pots to be absolutely flat at the bottom and because of size restrictions. Her stove did not come with cookware and she needed help picking out a new set; she did not want to buy pieces separately like I suggested. The stove manual indicates her pots should match the size of the burners exactly. Do not get me started on the fact that not all manufacturers of cookware list the diameter of the bottom cooking surface of their pots and pans. Her manual also says that she cannot use her cast iron cookware on the stove top.
I’ve also noticed that coil-style electric ranges are on the outs. In fact, I only saw glass top and induction versions when researching this video. I do have a portable coil stove, but that obviously doesn’t have the power of a built-in unit. As for cookware, I’d encourage trying your local thrift store if one I’m is accessible. A lot of my cookware I purchased second hand and have found some real treasures in All-Clad, vintage copper Revereware, and even Le Creuset. I’ve made several videos on the merits of thrifting for cookware and kitchen gear. Thank you for watching and happy cooking!
These induction stoves are very delicate, stuffed with sensitive electronics in close proximity to heat, and are likely to burn out. A gas stove is much simpler with few parts than can wear out. They are also made with focus not to fail in a way that causes a leak. They can't put in plastic piping that would cruble. But induction stoves have planned obsolescence built in, and they are expected to go to a landfill before long. Induction has stepped button controls. The heat may oscillate from full to none to create intermediate levels. A rotary knob is much easier to grab when you see a pot about to boil over. These stoves probably also cause radio interference. A full electric stove requires more amps than may be available, and require a higher subscription fee.
The biggest complaint I have about induction cookers is that if you lift the pan more than a half-inch or so above the surface it shuts off. Makes it hard to stir-fry. This is in addition to the electrical hum, fan noise and hot spots that plays havoc on my carbon steel.
Very interesting and informative. I'm 73, so there's a good chance if I need to replace my gas stove, I'll get ANOTHER gas stove! You know what they say about old dogs and new tricks! 😄
I enjoy cooking with whatever I can find and like you experiment with lots of thrift store and hand me down items. You can definitely have lots of fun with a babycakes machine.
Well, I've been called many things in my life BUT never Fancy..... I've always thought of having the separate oven from my stove was an inconvenience.... I basically use the separate oven as pan storage. 😊
Hey bro... my husband will visit France this month.. Can u pls suggest me latest best cookware. .except non stick.. I have cast iron and stainless steel collection already at home.
If in France, I’d say it’s obligatory to get some enameled cast iron such as Le Creuset or Staub. Of course it’s available in U.S.,, etc., but there is something special about buying it where it’s made. If you don’t want to lug that weight, though, I’d say buy what you like. In my experience, French-made cookware, including Mauviel, is wonderful. Cheers!
It's upsetting to watch this: you didn't get into the reason why you won't buy an induction range until 7 minutes in. And your reason? Incompatible cookware. Come on, man, that's not a reason not to buy a much better and safer cooking appliance for the home!
Biased review since your only exposure to induction is with a 110v American tabletop unit. The 1800w these units give out at max pale in comparison to a 240v/40amp slide in range you can buy at any of the American big box store nowadays. The max burners range from 3000W to 4300 (LG) and the cheapest models can be had for $1000 (Samsung/Fridgiaire). It's more powerful than any gas home stove on the market, even blue star at 25k btu @ $8k. Induction is actually faster than gas at temp change. There is no ambient heat loss that heats the surfaces/sides/air around the cooktop. Most pans that don't work on induction are crap, looking at aluminum pans that should be replaced. The exception is copper, but most people don't have these as they're wildly expensive and hard to maintain. There are plenty of non stick pans with metal disc bottoms compatible with induction. The one major drawback for induction is the lack of ambient heating. Once you remove the pan from the cooktop it stops, except for the heat retention of the pan. With gas you can control the gradient by moving the pan a little further from the flame, helpful for making things like omelettes. Also all the electronics are definitely more complicated and susceptible to failure. I'll take those hits for the time saving, efficiency, safety and air quality improvement.
Thanks for watching and for such an insightful comment. I’d like the opportunity to cook with such a high-energy device, though I doubt that even with a metal transfer plate it would work well with my beloved CorningWare, which is made from a specialty glass and thus not the ferrous material needed to play nice with induction. Thanks again and happy cooking 👍
Electric, as most households in northern Europe. Within a few decades, most of the stoves here will probably be induction stoves. Almost all newly produced houses and flats here have induction stoves installed today. My flat is rare in that it has a ceramic cooktop, but I also have an Iwatani gas burner and a separate induction hob.
I tested 3 different plates for induction. All three are awful. The heat transfers very badly and a lot of energy is wasted. On top of that often my induction stove overheats and put itself in error mode because of the plates.
@@IWantToCook Imo the problem the majority of induction stove is that the magnet that heats is too small. Unless you use a pan with the exact same size, you have a bad hot spot, the cooking surface is not even because the spots in contact with the magnets get hot really quickly. There is a new generation of induction with zones. If I'm not mistaking, it's like a lot of little dots that adapts to the size of the pan. But they are really really expansive. Brands like Gaggenau use this tech. Personnaly I found my sweet spot with alogen, because it's efficient enough and I can use all of my cookware.
Howdy: Vintage CorningWare made from Pyroceramic actually is intended for use on stoves. It’s the newer, post-2000 pieces made of stone that are not stovetop safe. I made an entire video on this topic that you can find here: th-cam.com/video/zQYaiSZeNlA/w-d-xo.html
You've missed out another induction advantage. The modern ones have a 'zoneless' cooking, so you can stick your pan anywhere and it will automatically be detected
True enough, and something I’ve acknowledged. But even a 240-volt model wouldn’t be compatible with a lot of my cookware, and I imagine others are in the same situation. And I’m wary that a transfer plate wouldn’t do much good. Again, I really like the merits of induction. It is an excellent choice for a lot of cooks, and one I’m happy to recommend if you can deal with its one major limitation of compatibility. But for an avid collector of CorningWare and other vintage cookware, that limitation is a dealbreaker.
They're already trying to outlaw gas ranges in California. I'm sure it's coming to the rest of us. It's scary that the old gas lines are blowing up in neighborhoods in the northeast.
I cook on induction almost exclusively now. Friends with hybrid ranges, both gas and induction, find that they never use the gas side anymore. As for cookware that doesn't work, yeah, that's a problem. But I did not have to get rid of any quality cookware when I went full induction. I find I get MORE control than I ever did with gas. I had a small cooktop that was a standard 120V plugin, but that doesn't even compare to a full powered range. Matter of fact, I believe that these little portable cooktops give induction a "meh" reaction.
I also love my gas stove and my copper pots. I know there are induction interface plate which heat up and then convey the heat to the pot, but again, you will need a pot that is perfectly flat on the bottom, and I don't think it would have the immediacy of a gas stove. One thing I absolutely love about my gas stove is the fact that I could still cook when we were without power for five days after a severe storm, and with my gas water heater, I also still had hot water! I have cooked on Wolf and also on newer Vikings, but my favorite remains the Viking with the removable drip pans. The heat distribution is so much better than those with sealed burners, and the cleanup is so much easier. You just pop the top off and clean it in the sink. Viking began making that model again, and it's absolutely wonderful.
Glad to hear and good to know! A very good point on the ability to cook sans electricity, too!
You can turn off the pulsation mode of the induction cooktop. And cook food normally on enamel cookware.
Have been using a duxtop portable induction cooktop, just switched to an LG slide in induction oven and loving it, it's quiet!
Great to hear! Thanks for watching and happy cooking :-)
The answer to the trivia question is sage, which I just used earlier today :-). I’ve wondered about cooking on induction stoves, so thanks for covering them.
If you do a follow up, could you address magnet size in induction cook tops? I have a $100 Duxtop which works great with 8" pans and for boiling water but the magnet only makes a ~5" hot spot so using a 10-12" pan is not only frustrating but it also risks warping my pans.
I would like to get a Vollrath or a Breville with a larger magnet but those start at $1000 and go through the roof.
Good to know. And no kidding on the price of that Breville, right? Looks awesome, though.
I got a hand-me-down Duxtop induction stand-alone years ago. The previous owner complained that it was loud (coil whine, beeping when insufficient load is detected) and they didn't use it anymore. It sat around as a curiosity for a few months on my counter and then I tried using it. I eat eggs a lot, so naturally I attempted to make some over easy.
After about the 3rd try I was hooked. Almost no "gets hot" wait, cooks fast, and easy to dial into the temperature/intensity I want. Now I make a lot of fried rice with a standard US wall outlet, so anywhere in my residence, and I have zero problems making half a gallon at a time. At this point I hardly ever use my electric resistance oven top.
Full team induction.
Nice! Glad to hear it’s working out. I do love the rapid heating of induction.
My question is a little different: if it wasn't a cookware issue, would you choose induction based on its traits, ie: lack of visual feedback, hotspots, expense of original purchase, expense to repair? I am considering induction for a new kitchen, but these are some drawbacks. Another is that the oven has a slow-acting hidden bake element, while gas heats faster. The only benefit I can think of is that it cleans easier.
I’d still go gas. Again; I just love the precision and immediacy, not to mention the ability to char. Thanks for watching and happy cooking 👍
I have an induction range for about ten years and love it.
I have tried the induction disks that you mentioned and they kind of work but it's not responsive enough for me. It's a lot like cooking on a glass top electric stove top.
Good to know. Thanks and happy cooking 👍
A few points that you did not mention. An electric range - conventional coil stove, radiant cook-top & range, and induction range ALL require 240 AMP circuits and the necessary wiring and electrical supply. Millions of homes in the USA, including apartment buildings, only supply 100 amp circuits to each home unit. Plus there are homes where less than 100 AMPS is supplied. These homes were built with the usage of gas stoves in mind, with the appropriate wiring at the time of construction. The actual wiring and building electrical codes are simply different between the 100-AMP, and the 240-AMP situations. So replacing an existing conventional coil range or radiant cook-top range with an induction range is relatively simple - the plugs and electrical hook-ups are similar. Most of the talk on You-Tube videos has been about replacing gas ranges with induction ranges. Most often such videos simply do not explain the costs involved in the conversion, or the difficulties involved. Imagine living in a well established apartment building - where everyone's unit has a gas range. New up to code wiring, new wiring ducts and electrical panels, upgraded electrical supplies - with all of these costs passed on to the tenants. There were New York Times articles that discussed all of this a year or two ago. All of this just to boil water a couple of minutes faster?
I also love my Corning Ware and Visions cookware, which does not work on induction units - so I understand your reasons.
Thank you for such a thorough, thoughtful, and well-reasoned comment. Happy cooking! 🙏
Thanks for tutorial: Induction stoves!
Thanks for watching!
Sage!
I am completing a kitchen renovation and am going with a Blue Star gas range. I have a lot of copper cookware which would be useless on induction. Jim
Right on! I hear those are great! Best of luck on the remodel. 👍
I’m considering getting a hybrid stove with both induction and a gas wok burner. I currently have a gas stove but would like to cut down on the excess heat produced when using gas and have the control of induction. Coincidentally, the majority of my cookware is already induction compatible so no extra outlay.
Nice! That would grant the best of both worlds if your kitchen has both a gas line and 240-volt outlet. 👍
@@IWantToCook WOLF makes modular cooktops:)
@@IWantToCook we have a gas stove already and we have 240v as standard here in Australia. A dedicated line is run from the meter box that carries a much higher amperage for the induction
Thank you, great info!
Glad to hear! Thanks for watching 👍
The trivia item is sage. I live in a totally electric apartment so I have no choice. I don't think all of my cookware would work on an induction range.
in my experience, with electric cooktops (including infrared) too much heat is wasted in radiation instead of to the cooking vessel... and time taken is much much higher than a LPG stove... Also, the heat distribution in food is extremely uneven ... i just got myself an infrared cooktop (socalled sophisticated) because my gas ran out unexpectedly - and in just 2 days, feel guilty of making a wring decision !!
I cook on an old-fashioned Kemore electric coil-top electric range that I dislike, but a new stove is currently out of the question because of the price. The heat is very uneven on both the stove and the oven. I learned to cook on a GE electric range that had very even heating. Thinking I was using medium high-heat on a setting of "6" I have accidentally burned through a heat diffuser plate and melted the bottom of thin enameled pot so I have learned to use only the first 4 heat levels on my stove. Do you think that they used to cap heat levels on stoves at lower levels so more intermediate heat levels available? Or was this a feature of different brands? Or maybe the climate makes a difference? I live quite a bit further north now. I've been concentrating on saving up and buying cookware that works well with my stove (Tri-ply and enameled cast iron). I love copper, but I only own a copper mixing bowl. I want to save for a Mauviel saute pan and a small 2 qt. pot or a small saucier. I do have a Le Creuset enameled saucier.
If I had the money I would try induction.
My sister had to replace a defective coil-top stove recently after several repairs failed, and she could not find any coil-tops, only electric glass cooktops. I don't think she looked at induction but I think her oven now will have convection which she did not have before. I wish she had gotten an induction cooktop.
It seems to me electric with glass top does not have any advantages over coil-tops other than ease of cleanup, and she had to buy new cookware anyway because of the requirement for her pans and pots to be absolutely flat at the bottom and because of size restrictions. Her stove did not come with cookware and she needed help picking out a new set; she did not want to buy pieces separately like I suggested. The stove manual indicates her pots should match the size of the burners exactly. Do not get me started on the fact that not all manufacturers of cookware list the diameter of the bottom cooking surface of their pots and pans. Her manual also says that she cannot use her cast iron cookware on the stove top.
I’ve also noticed that coil-style electric ranges are on the outs. In fact, I only saw glass top and induction versions when researching this video. I do have a portable coil stove, but that obviously doesn’t have the power of a built-in unit. As for cookware, I’d encourage trying your local thrift store if one I’m is accessible. A lot of my cookware I purchased second hand and have found some real treasures in All-Clad, vintage copper Revereware, and even Le Creuset. I’ve made several videos on the merits of thrifting for cookware and kitchen gear. Thank you for watching and happy cooking!
These induction stoves are very delicate, stuffed with sensitive electronics in close proximity to heat, and are likely to burn out. A gas stove is much simpler with few parts than can wear out. They are also made with focus not to fail in a way that causes a leak. They can't put in plastic piping that would cruble. But induction stoves have planned obsolescence built in, and they are expected to go to a landfill before long. Induction has stepped button controls. The heat may oscillate from full to none to create intermediate levels. A rotary knob is much easier to grab when you see a pot about to boil over. These stoves probably also cause radio interference. A full electric stove requires more amps than may be available, and require a higher subscription fee.
Lol my full sized induction cooktop is 18 years old and going strong. No issues at all and love cooking on it.
I love my induction stove!
Glad to hear! If you like your cookware that works on it, they have a lot of benefits. Thanks for watching and happy cooking 👍
The biggest complaint I have about induction cookers is that if you lift the pan more than a half-inch or so above the surface it shuts off. Makes it hard to stir-fry. This is in addition to the electrical hum, fan noise and hot spots that plays havoc on my carbon steel.
Yep. Mine beeps incessantly the second I lift the pan. Really irritating that way.
Very interesting and informative. I'm 73, so there's a good chance if I need to replace my gas stove, I'll get ANOTHER gas stove! You know what they say about old dogs and new tricks! 😄
You probably would need new 240 volt wiring which of course is expensive.
I believe it is sage
I enjoy cooking with whatever I can find and like you experiment with lots of thrift store and hand me down items. You can definitely have lots of fun with a babycakes machine.
It’s good cheap fun!
Well, I've been called many things in my life BUT never Fancy..... I've always thought of having the separate oven from my stove was an inconvenience.... I basically use the separate oven as pan storage. 😊
That works, too! 😊
Hey bro... my husband will visit France this month.. Can u pls suggest me latest best cookware. .except non stick.. I have cast iron and stainless steel collection already at home.
If in France, I’d say it’s obligatory to get some enameled cast iron such as Le Creuset or Staub. Of course it’s available in U.S.,, etc., but there is something special about buying it where it’s made. If you don’t want to lug that weight, though, I’d say buy what you like. In my experience, French-made cookware, including Mauviel, is wonderful. Cheers!
@@IWantToCook thanks a lot..I'll add up to list
The herb is sage
Sage 🌱
It's upsetting to watch this: you didn't get into the reason why you won't buy an induction range until 7 minutes in. And your reason? Incompatible cookware. Come on, man, that's not a reason not to buy a much better and safer cooking appliance for the home!
It feels like a promo video for demonstrating his favourite pans. Oy.
He likes cooking with gas. I wish I could. I get it.
Biased review since your only exposure to induction is with a 110v American tabletop unit. The 1800w these units give out at max pale in comparison to a 240v/40amp slide in range you can buy at any of the American big box store nowadays. The max burners range from 3000W to 4300 (LG) and the cheapest models can be had for $1000 (Samsung/Fridgiaire). It's more powerful than any gas home stove on the market, even blue star at 25k btu @ $8k.
Induction is actually faster than gas at temp change. There is no ambient heat loss that heats the surfaces/sides/air around the cooktop.
Most pans that don't work on induction are crap, looking at aluminum pans that should be replaced. The exception is copper, but most people don't have these as they're wildly expensive and hard to maintain. There are plenty of non stick pans with metal disc bottoms compatible with induction.
The one major drawback for induction is the lack of ambient heating. Once you remove the pan from the cooktop it stops, except for the heat retention of the pan. With gas you can control the gradient by moving the pan a little further from the flame, helpful for making things like omelettes.
Also all the electronics are definitely more complicated and susceptible to failure. I'll take those hits for the time saving, efficiency, safety and air quality improvement.
Thanks for watching and for such an insightful comment. I’d like the opportunity to cook with such a high-energy device, though I doubt that even with a metal transfer plate it would work well with my beloved CorningWare, which is made from a specialty glass and thus not the ferrous material needed to play nice with induction. Thanks again and happy cooking 👍
You want to cook, but you don't want to clean, right?
Story of my life, lol. 😂
Where’s Mom? We want more Mom❤
Yes! One of us needs to get on an airplane again for another video 😀
sage
Electric, as most households in northern Europe. Within a few decades, most of the stoves here will probably be induction stoves. Almost all newly produced houses and flats here have induction stoves installed today. My flat is rare in that it has a ceramic cooktop, but I also have an Iwatani gas burner and a separate induction hob.
I tested 3 different plates for induction. All three are awful. The heat transfers very badly and a lot of energy is wasted. On top of that often my induction stove overheats and put itself in error mode because of the plates.
My little portable one is prone to overheating, and makes an annoying beep the second I lift a pan to shake or move food in it.
@@IWantToCook Imo the problem the majority of induction stove is that the magnet that heats is too small. Unless you use a pan with the exact same size, you have a bad hot spot, the cooking surface is not even because the spots in contact with the magnets get hot really quickly. There is a new generation of induction with zones. If I'm not mistaking, it's like a lot of little dots that adapts to the size of the pan. But they are really really expansive. Brands like Gaggenau use this tech. Personnaly I found my sweet spot with alogen, because it's efficient enough and I can use all of my cookware.
That sounds like cool tech. Thanks for the info!
Trivia: sage plant
Looks like sage
You can’t use corningware on a gas stove! Only oven or microwave!
Howdy: Vintage CorningWare made from Pyroceramic actually is intended for use on stoves. It’s the newer, post-2000 pieces made of stone that are not stovetop safe. I made an entire video on this topic that you can find here: th-cam.com/video/zQYaiSZeNlA/w-d-xo.html
You've missed out another induction advantage. The modern ones have a 'zoneless' cooking, so you can stick your pan anywhere and it will automatically be detected
Those little portable induction units are not a representation of what you get on a quality induction stovetop.
True enough, and something I’ve acknowledged. But even a 240-volt model wouldn’t be compatible with a lot of my cookware, and I imagine others are in the same situation. And I’m wary that a transfer plate wouldn’t do much good. Again, I really like the merits of induction. It is an excellent choice for a lot of cooks, and one I’m happy to recommend if you can deal with its one major limitation of compatibility. But for an avid collector of CorningWare and other vintage cookware, that limitation is a dealbreaker.
Dude, clan that burner! Ugh.
Basil?
Your cookers all look dirty.
We are in the same boat, we don't want one, for all the same reasons. Unfortunately the government will probably make the decision for us soon.
I hope you find a range you love. It makes such a difference. Thanks for watching and happy cooking 👍
Fight! Fight! Fight!
They're already trying to outlaw gas ranges in California. I'm sure it's coming to the rest of us. It's scary that the old gas lines are blowing up in neighborhoods in the northeast.