One point re. gas, most newer gas cooktops won't work without electricity either. Though you could light a burner with a match, most won't let the gas flow without the ignitor mechanism telling the valve that the burner is lit.
I've been cooking on a full range induction cooktop for a year now. It does require some better cookware. Cast Iron is amazing on it. "Clad" cookware is also amazing on it, as the heat can travel up the sides. Don't compare these small plug-in induction tops to a full range cooktop as the power is so much higher and it's even quicker! Temperature changes are near instantaneous. I have zero regrets, but I did find that some of my cookware was not optimal and performed poorly on induction. I donated those to friends who do not have induction yet.
I’m all for induction someday, but it’s got some limitations not mentioned. The actual size of the coil is often smaller than the manufacturers would have you believe from looking at the glass cooktops. A small coil can result in a hot center of a pan with cool edges. This leads to uneven browning and can damage pans. In fact induction has a little bit of a bad reputation for warping pans, because of both coil size and the fact that it heats up so fast. Induction on high can sometime heat a pan faster than it can handle. Your cold pan test was interesting, but maybe next time don’t start with a pan that’s already warped (I can tell from the way it wobbles and spins) and see how it fares. And frankly, that was barely a sear on that salmon; I’d call that blond as sh**. And on an aesthetic level, the induction tops I’ve used sometimes make buzzing noises and fan noise that I find unpleasant.
If you are considering induction, you might check into power requirements. Many older homes aren’t sufficiently wired to handle the load and would need to be upgraded.
@ Yes, true. Many upgrading from gas, which was the emphasis of the video, will not have a plug of any type. In older homes even existing wiring or boxes may not be up to code for such loads. It’s not uncommon in the NE US, for example, to find residences with old electric stoves still literally running on Edison era wiring. All I’m saying is be aware there may be hidden costs. It’s already been an issue trying to implement adoption of heat pumps.
You’re not sharing the full picture! It does have a spot in my kitchen, right next to my gas stove. It’s fantastic for keeping the house cool while cooking or quickly boiling water. However, it’s awful for preparing a proper meal. The moment I tried to flip food with a toss, the alarm went off, and the stove shut down. Either that, or the bottom of the food burned while the rest stayed ice cold. Because it only heats up quickly in a concentrated spot, it tends to warp the pan permanently. Besides the buzzing sound, the glass top gets scratched from the vibration of the pan against the induction area.
Coincidentally, we have a short coming on New Year’s Day about this! But the quick answer is - a lot of the pans you already have probably work for induction.
What you need at a minimum is steel in the pan bottom. Many pans are composites with layered bottoms that have steel in them and will work even though the rest of the pan isn’t steel. The magnet test suggested is a good indicator for pans you already have. Look for induction compatible when buying new.
All true but to be that guy wok hei is the " breath of flame " or the action of flicking the wok allows for stir fry to be kissed by the fire Now to fix my pedantic statement, your much better off getting a propane tank and dual output afterburner wok station outside because natural gas stove won't get nearly as hot nor have the curvature. Plus no lingering stir fry odors inside
If your stove is putting out as many noxious fumes as a smoker, you better get it checked out . People have been cooking with gas for decades, including my mother, and no one has gotten sick simply because you have a gas stove. Plus , we understand that science finds out whatever the people paying for the study wants them to find out . At least that's what my family member who was a scientist for the government told me . I will buy a conve tion stove right after I buy an electric car. Which isn't in my plans.
Yeah, let's ignore that the coils have a lifetime and harp on every potential bad thing about gas (not that I'm defending gas, but this ain't some magical improvement).
@@AnthemUnanthemed Yeah, go ahead and trust that and not the dude that's owned a couple. They even design them to be irreplaceable in the cheaper ones.
Yeah this video doesn't get into the real details about pros and cons unfortunately. They are definitely the better choice imo but give people all the information
@@claydoub You've never worked in a kitchen before, lol. The heat isn't the part that is stressful. And, there is other equipment that makes it hot. I worked in a kitchen with zero burners and it was still warm. You are acting like there aren't ovens, deep fryers or grills still.
If the costs comes down big time I'd be in.
One point re. gas, most newer gas cooktops won't work without electricity either. Though you could light a burner with a match, most won't let the gas flow without the ignitor mechanism telling the valve that the burner is lit.
I've been cooking on a full range induction cooktop for a year now. It does require some better cookware. Cast Iron is amazing on it. "Clad" cookware is also amazing on it, as the heat can travel up the sides. Don't compare these small plug-in induction tops to a full range cooktop as the power is so much higher and it's even quicker! Temperature changes are near instantaneous. I have zero regrets, but I did find that some of my cookware was not optimal and performed poorly on induction. I donated those to friends who do not have induction yet.
Thanks for the insightful info! 🎉
I have a pacemaker and I've been told not to get close to induction stoves. Plays with the works of the pacemaker.
Thanks for that advice.
I’ve only had mine for a short time but I love it! I wish more pans were labeled induction or non-induction though!
I’m all for induction someday, but it’s got some limitations not mentioned. The actual size of the coil is often smaller than the manufacturers would have you believe from looking at the glass cooktops. A small coil can result in a hot center of a pan with cool edges. This leads to uneven browning and can damage pans. In fact induction has a little bit of a bad reputation for warping pans, because of both coil size and the fact that it heats up so fast. Induction on high can sometime heat a pan faster than it can handle. Your cold pan test was interesting, but maybe next time don’t start with a pan that’s already warped (I can tell from the way it wobbles and spins) and see how it fares. And frankly, that was barely a sear on that salmon; I’d call that blond as sh**.
And on an aesthetic level, the induction tops I’ve used sometimes make buzzing noises and fan noise that I find unpleasant.
I have one of those tabletop induction burners. Makes an ungodly noise to the extent that it’s unusable.
If you are considering induction, you might check into power requirements. Many older homes aren’t sufficiently wired to handle the load and would need to be upgraded.
They use the same 240 V plug as an electric stove so any home with an electric stove, which is the majority, should be fine.
@ Yes, true. Many upgrading from gas, which was the emphasis of the video, will not have a plug of any type. In older homes even existing wiring or boxes may not be up to code for such loads. It’s not uncommon in the NE US, for example, to find residences with old electric stoves still literally running on Edison era wiring. All I’m saying is be aware there may be hidden costs. It’s already been an issue trying to implement adoption of heat pumps.
There are also induction cooktops and ranges with battery backups that use 120 volt outlets, some eligible for tax credits.
Induction burners turn your pans into spinners.
If I had no power at night, I still wouldn't be cooking in the dark or a barely lit kitchen with my phone flashlight
Biggest drawback to owning an induction stove, is that you forget the other stoves are hot when you turn it off
You’re not sharing the full picture! It does have a spot in my kitchen, right next to my gas stove. It’s fantastic for keeping the house cool while cooking or quickly boiling water. However, it’s awful for preparing a proper meal. The moment I tried to flip food with a toss, the alarm went off, and the stove shut down. Either that, or the bottom of the food burned while the rest stayed ice cold. Because it only heats up quickly in a concentrated spot, it tends to warp the pan permanently. Besides the buzzing sound, the glass top gets scratched from the vibration of the pan against the induction area.
I’d love to see this channel review the upcoming Impulse cooktop that claims to boil water in 45 seconds.
Price goes down when the demand goes up doesn't sound right. Especially in this economy. However, induction is pretty efficient than gas stove IMO
Question, how easy is it to get the heat down or up while cooking, that is what’s great about gas, but not mentioned here.
It's instant
Yup, as mentioned, it's instant. We love our induction range.
@@nixi-bixi Thank you, good to know!
@@byal9000 Thank you!
Yeah normal electric tops are slower than gas but induction is way faster
Do we still have to use steal pans.
It’s my understanding they have fixed the pan situation, any pan will work now. ?
Coincidentally, we have a short coming on New Year’s Day about this! But the quick answer is - a lot of the pans you already have probably work for induction.
What you need at a minimum is steel in the pan bottom. Many pans are composites with layered bottoms that have steel in them and will work even though the rest of the pan isn’t steel. The magnet test suggested is a good indicator for pans you already have. Look for induction compatible when buying new.
There is still emissions from producing the power (unless its completely solar), please take that into account
All metal induction!
Getting wok hei would be hard
apparently there are electric woks now
They have induction burners that are curved for woks now, so you should be able to heat the whole wok which would allow for wok hei to be developed
All true but to be that guy wok hei is the " breath of flame " or the action of flicking the wok allows for stir fry to be kissed by the fire
Now to fix my pedantic statement, your much better off getting a propane tank and dual output afterburner wok station outside because natural gas stove won't get nearly as hot nor have the curvature.
Plus no lingering stir fry odors inside
What matters is money/bills. Gas is still cheaper and so I will continue using gas.
If your stove is putting out as many noxious fumes as a smoker, you better get it checked out . People have been cooking with gas for decades, including my mother, and no one has gotten sick simply because you have a gas stove.
Plus , we understand that science finds out whatever the people paying for the study wants them to find out . At least that's what my family member who was a scientist for the government told me . I will buy a conve tion stove right after I buy an electric car. Which isn't in my plans.
Misinformation is the best information to spread in the comments
@TJDST4 I agree. Thankfully I didn't spread any disinformation.
Yeah, let's ignore that the coils have a lifetime and harp on every potential bad thing about gas (not that I'm defending gas, but this ain't some magical improvement).
At least induction is efficient and don't help to f*ck up with our children lungs or our climate.
a quick google says the coils last 10-15 years.... In that time metal could damage depending on use.
@@AnthemUnanthemed Yeah, go ahead and trust that and not the dude that's owned a couple. They even design them to be irreplaceable in the cheaper ones.
Yeah this video doesn't get into the real details about pros and cons unfortunately. They are definitely the better choice imo but give people all the information
It's fine for homes, but just can't see professionals chefs switching en masse.
It’s also a lot healthier for chefs and everyone else in the kitchen. Industry seems increasingly interested.
@@SherilRKirshenbaum It's not an issue when stuff is just cooking, but everyone is used to saute with an open flame (gas).
I think chefs love having a cooler kitchen
@@claydoub You've never worked in a kitchen before, lol.
The heat isn't the part that is stressful. And, there is other equipment that makes it hot.
I worked in a kitchen with zero burners and it was still warm. You are acting like there aren't ovens, deep fryers or grills still.
Gas because when the power goes out I still have a stove.