Gas vs Induction?

[@adifferentkennybaker]

Finally. Andy made something that I could cook.

[@cheshirecat7132]

😹 Yeah, but it’d have been better with a larger pot on the gas or in a kettle or partly covered. There’s always room for improvement ;))

[@schnozz87]

I tried it, the water set on fire. More practice needed.

[@rafalobo5308]

🤣👍🏻

[@rianamohamed300]

😂😂

[@graemewilliams6697]

I burnt it.

[@Aersonick]

All I can hear is my mother saying put the lid on, so it will boil faster😂

[@cyberwarlord7363]

Well...I mean...yeah.

[@diunx]

She is right

[@user-xi4ob6oc3v]

You are not alone.

[@ChrisM541]

My mum said "Put the ring on it" with my first girlfriend. I said "Hold on there bald eagle".

[@demmidemmi]

This is one of those things that used to matter but doesn't really anymore.
Boiling small quantities of water like this is quick enough that evaporation will not have a big impact.

[@lutzspringborn187]

Bros gas stove has the smallest flame 😂😂😂

[@chrisko3635]

I might be small but its has probably a great personality and the technique u are using it with is more important

[@soar011belize]

@@chrisko3635lmao

[@uprollsariotvan]

Average size imo

[@apexalaska]

That is how it is supposed to look. If you gas stove is belching smoky orange flames it is because it is broken. Blue is far hotter than orange.

[@droptopp3479]

​@@apexalaska no, he's saying the flame isn't as high as other induction stoves so of course it'll be slower. I agree with him, my stove has 4 different types of flames and the strongest one for fast boiling is stronger than his in the video. And yes mine burns blue but it's bigger blue flame

[@SadBoy_99]

Your gas stove has the smallest fire i've ever seen ngl

[@Subrosathefirst]

Yes and is all around rather than directly under that size pot!

[@JoakimGulbrandsen]

Its a double burner @@Subrosathefirst

[@Koshzor]

It doesn't really matter. Induction is just much more efficient. Anyone who had both would tell you that gas is slower.

[@olegvegan]

My exact thought. My gas stove has flames about x5 in length

[@RockinAfr0]

​@@Koshzor agreed. Bought an external induction plate and I was amazed how quickly it worked!

[@palkarsai3668]

Again a useful insight shared. Thank you Andy!

[@oggyoggy1299]

Just stop.

[@roastedkiwi8394]

@@davidb9059 LOL

[@ManojKumar-qc5zx]

You say the title and still watched.. you probably needed it

[@atriyakoller136]

Nah, the gas one is absolutely rubbish, the pot is smaller than the ring of gas amd it's higher than on a normal gas burner.

[@ryta1203]

@@atriyakoller136 100%

[@sim-one]

I agree but that pot was way too small for that burner. Most heat was next to the pot, not under it.
But you can’t flambé something with induction…

[@crash8803]

That small pot just doesn't cut for that big stove😂.

[@denden6316]

Ikr, and personally I like gas more since I use a wok for pretty much anything

[@DH-be4ur]

Sure you can. Grab a blowtorch.

[@peteroz7332]

I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷‍♂️

[@USAUSAM82]

I agree! Oh, Andy...haiyaaaa!

[@lethastewart4397]

I’ve had an induction stove for more than 15 years and I love it. As you said, making sure the pan is really flat on the bottom and making sure it fits the size of the burner is really important. Once you do that, everything else is easy.

[@GojosBackHand]

Highly doubt you did😂. They only been for 9 to 10 years and even when they first came out they were extremely expensive

[@lethastewart4397]

I’m sorry to tell you that you’re wrong. I have had a Samsung range that has an induction cooktop for slightly more than 15 years. Yes, it was expensive but induction cooktops have been around for a very long time. Most people just didn’t know about them and they still aren’t as common in residential installations. Note, most cruise ships use induction because they cannot have an open flame.

[@Ploxsource]

@@GojosBackHand Couldn't even Google search your own claim to find out it's bullshit lol.
Go back to school, induction tops have been around for decades.

[@Calsendon]

@@GojosBackHandwe had one in 2011 and it wasn't even expensive then. Norway though, not the US. Maybe 1-5 % use gas here.

[@StCreed]

We bought our kitchen in 2003 and had to get induction as gas wasn't going to be available where we lived due to environmental regulations. That's 21 years ago and we're still cooking on that Siemens. But it cost me a month's wage at the time, it wasn't cheap.

[@diulikadikaday]

Gas cook tops tend to last longer as there are no electronics. They can also be used in a power cut.
Induction is also more comfortable to cook with as it doesn’t make the kitchen so hot.

[@Black4Cook]

How is induction more comftable when you need special pan to use it? Gas doesnt really make you kitchen hot. It also doesnt stay hot nearöy as long as a ceran field.

[@diulikadikaday]

@@Black4Cook, The gas flame makes a kitchen hotter, it’s a flame. Fire makes things hot. All that heat has to go somewhere. That’s why they say “if you can’t stand the heat, get out of the kitchen”.
90+% of the energy used in induction goes towards heating the pan. Unlike gas, which is only around 66%. The rest is heat energy into the room.

[@shadowscythe7036]

Uncle roger: haiyaa why fire is low? Why so weak? Why so weak?🤣

[@drtash21]

Weaker than Jamie Oliver's tastebuds haiyaa!!

[@TheAustralianMade]

A lot of people confuse the electric stoves you find in many rental apartments with induction stoves. I use to think gas was the best, until I used an induction stove. Would never go back to gas now.

[@loganandroid]

No basting steaks or charing food with the flame for you.

[@__freewill]

⁠@@loganandroidwhy can’t you bast a steak on an induction stove? Surely you don’t need a gas flame to do that

[@JonnyJKF]

@@__freewill it's literally a 60 second short. Could you not manage to watch the whole thing? As soon as you tilt the pan and start basting the induction stops working (and usually starts screeching at you). I've had to finish a sous vide steak on an induction hob before but it wasn't a convenient or comfortable experience.

[@XDJaegermeister]

@@loganandroid You can easily bast a steak. Most pans have enough heat to do that.

[@loganandroid]

@@XDJaegermeister This is the 2nd reply about this in less than 5 minutes, in spite of andy mentioning it in the short you just watched.
The moment you tilt a pan on an induction stove, it loses contact and quits heating, unlike gas. Tilting your pan is important for basting techniques.

[@thekekman8483]

That's a pretty small flame on the gas one. Restaurant I worked in used gas and things got VERY hot VERY quickly, however my induction stove at home takes seemingly forever to get even close to the same temperature

[@oldenshort1346]

Try using a gas stove that is suited to the Pot size.
Put the pot on a larger ring on the induction and get back to us.

[@refectocill]

Most induction ovens rn don't have rings anymore, they simply heat up the area that's put on the stove, so it's always 1:1 to the pot size. Even with a bigger pot, gas would be slower.

[@fryertuck6496]

It makes no difference, induction is much faster.

[@blarfroer8066]

Just try to think for a second. What's quicker, logically? Directly heating the pot or heating up the air underneath the pot?

[@oldenshort1346]

@@refectocill Straight over your head, watch it again and read the comment again.

[@oldenshort1346]

@@fryertuck6496 Straight over your head, watch it again and read the comment again.

[@doubletapthatdotty4597]

That’s not a fair comparison. Those gas rings are way higher from the flame than a normal gas burner

[@NoobTube4148]

Not to mention not on highest setting

[@jaysusfries]

Not to mention most of the direct flames are far from the vessel's bottom

[@sultanhusnoo8552]

The large burner's flame is way larger than the pot. That pot is only being heated by the tiny middle burner only 😅🤣😂 i wud not trust this guy for anythng kitchen-related if he cant even use a properly-sized pot that's appropriate for the burner size 😅🤣😂

[@atriyakoller136]

Definitely

[@arnavrawat9864]

Not to mention converting natural gas to electricity and then to hear makes it more inefficient than converting natural gas straight to heat.
Things like power line losses, transmission losses are all included in the inefficiency of transporting electricity.

[@matthewwilliams4554]

Never had induction (maybe one day).
Only reason I prefer gas top is when the power goes out, you can still cook a feed.

[@IAmTheGlovenor]

That sounds more like an issue with your grid than the stove, to worry about the power going out that often

[@pourattitude4206]

In my opinion you aren't missing out on anything, really. Outside of bringing water to boil quickly, gas is still superior to everything else.

[@inkenhafner7187]

​@@pourattitude4206 unless you have children around, then induction beats them all. Take the pot of the hob and within moments it's off and only warm to touch.

[@excellero9766]

Don't worry about induction is in no way better unless it's a very specific situation with the specific pots for it. That is the only time it heats quicker

[@Hilltopperpete]

@@excellero9766induction has a cast iron pan blazing hot in 30 seconds. When I’m cooking, I can’t turn my pot on to boil until a minute before I start cooking because if I crank the heat up, it will be rolling in a minute or two, regardless of starting temperature of the water. And this is true for any size pot- I filled a giant stewpot for potatoes (maybe 3 gallons of cooled/filtered water) at Thanksgiving and set it to high, and it was boiling before I finished peeling and chopping my FIRST potato. On my old electric stove, that took 20 minutes, and gas was not much faster.
Unless you have used both gas and electric regularly, there is no reason to make demonstrably false absolute statements like that.
In terms of convenience and speed:
Induction>>Gas>Electric (electric with a glass cooktop is far easier to clean, and all induction stoves have glass cooktops)
Flexibility:
Gas>Induction>Electric
Safety:
Induction >>>>>>Electric>Gas
It’s telling that our government is pushing electric stoves over induction. Electric is fine, particularly with an easy to clean glass cooktop, but once you cook with induction, you’ll never go back. It’s orders of magnitude worse, and significantly less energy efficient.
Personally, when I moved into my current house, I used the gas stove for a month, hated everything about it, and capped the gas line and put in a 220V outlet for an induction stove.

[@negljbreakergaming]

This is precisely why I prefer gas, I like the time it gives me, feels like I'm more in control

[@markusblitlehaug]

Just FYI, my induction really surprises me sometimes in how far away the pan can be and still be affected by the magnet

[@wozzinator]

I’ve also seen videos saying that carbon steel pans shouldn’t be used on induction cooktops. It seems that they can cause warping since the area on the pan above the coil heats up so quickly, but not as fast around it. Then the thermal expansion is uneven which bows the bottom upwards and turns the pan in to a “spinner”.
That aside, I might be the only one who’d want this: but I’d love to know which pots and pans you have and why you like them!

[@AFS-ht7bg]

Heat it more slowly. I've broken a cast iron heating too fast. Never had an issue with steel. What brand do you use?

[@Furrina89]

I have been using my trusted steel pan for almost 7yrs now. Just make sure it is thick-bottom and good quality. Dont skimp of money for stuff u use with electricity or fire.

[@AbirBelly]

I own some carbon steel stuff, usually in the manual it says if you're using induction to heat it up slowly (start on a 4/5 heat, and then once hot switch to a 7/8 heat). You'd also be surprised how little time this actually takes, even if on paper this sounds annoying to do

[@wozzinator]

Thanks for the tips! I wonder if the warping issue might be more exacerbated with larger CS pans (11” and above) since they are so much larger than the induction coil. I use a Matfer Bourgeat 11” CS and typically heat it up in the oven for 10 minutes at 250F before I use it anyways just to make sure it’s heated evenly regardless of the stovetop I’m using.

[@Furrina89]

@@wozzinator Oven heating - maybe that's what is causing ur problem? I use stainless steel, not carbon steel. I should have made that clear lmao.

[@Moe_DeGrasse]

Pot is too small to catch 70% of the gas flame lol...

[@StarDust_1988]

I think it looks like that in the side view, when the camera went on top it showed the pot was the same size as the flame

[@ryandarey216]

The pot should be smaller then the flame​@@StarDust_1988

[@drewski5730]

Induction is still proven to be faster. I mean you can complain about the BTU of the gas as well, but at the end of the day induction is just much more efficient and safer. I like both induction and gas.

[@ProXcaliber]

I think that is somewhat the point though. While you can definitely do something better with gas, for normal everyday cooking, induction will be far faster and more efficient.

[@QCreyton]

​@@StarDust_1988the pot is as wide as the burner, which is wrong the pot should be much wider than the burner you use when cooking with gas.

[@lawrenceburchett7411]

What matters is the ability to adjust, from, non perfect situations and imbue the recipe to your way, always watch always learn, that is the way... love your vids...

[@WRBhammer]

As a home cook that has used both, induction has a knack for things catching and for not cooking evenly across the pan. Gas is lightyears above.

[@lauri9061]

Gas is also harmful for your health but go on

[@WRBhammer]

@@lauri9061 I don't know whether that's true or not, I was talking purely from a quality of cooking experience

[@campandcook3118]

​@@WRBhammerEither, a BAD induction stove like Andy's (proper ones heat pans, WOK 2-3cm above the glass) or a bad pan with not enough ferromagnetic iron in the bottom.
Try a cast/hammer forged iron pan or a good stainless steel with a thick bottom.
Correctly used, nothing sticks and everything kooks evenly

[@WRBhammer]

@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.

[@chrismgentry]

I'd love a long form version of this to hear from Andy the pros and cons of various cooking tasks comparing Gas and Induction.

[@melvin9898]

Okay. So you are using something called italian burnes for the gas which means most of the flame will be projected on the edges of the burners(In this case a lot of flame are wasted because the vessel is small). But if you use direct flame burners on gas then you'll have better results. BTW great comparison.

[@rrats40]

This guy is just so likable…. And a great chef!

[@angmiming]

I still like direct fire. Anyone can see visually if the fire is strong or not, unlike those induction. Trying to understand degrees is not beginner friendly.

[@Nelsonwmj]

I personally will always prefer gas over induction. Not just because of the different way it heats up the cooking pans but also because I find that a visual indicator of heat from the flame size is VERY IMPORTANT in learning how to cook by feel and sense. You can't do that with induction. It heats up too fast and cools down too slow, so you always run the risk of overshooting.

[@pourattitude4206]

I totally agree. Along with what Andy said about induction not working well if you need to move the pan around, any heat adjustments need to be made digitally and you don't get a visual cue as to how much it has changed. Give me old fashioned gas with a knob to adjust the flame. I only ever use induction for the purpose that he just showed.

[@dirozx]

Except the size of the flame is no indicator in how hot the pan itself is. Different pans heat quicker/slower due to their mass and material.
Induction is simply more responsive and gives you both the ability to go very low or very high which is really important.

[@filiplou74]

You’ll develop a feel for it after using it for longer.

[@peter65zzfdfh]

Induction cools down faster (basically instantly). You must be thinking of ceramic as that retained heat. Induction cools down *faster* than gas!
People just like what they’re used to.
You can get induction with led ‘visualisations’ (eg fake led flames) and knobs so they feel like gas, but they’re not common. I guess a lot of people just learn how much heat various numbers of the induction stove put out and thus get better repeatability than judging a flame.

[@ruthbentley2090]

Important to note that you shouldn’t use induction if you have a cardiac pacemaker.

[@94amirrulmukmin]

Please explain... really curious

[@mima1265]

Pretty sure it has something to do with those magnets

[@baronvonfrag8836]

Magnets and medical devices are not good companions they can turn them off, or at the very least affect how they function.
I’m no expert, but Induction has a strong electromagnetic field that might cause issues. Although anecdotally, they are generally okay if you don’t get too close to them. Ie: lean down close where the pacemaker gets in close proximity to the hot plate.

[@peteroz7332]

I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷‍♂️

[@HotelPapa100]

@@94amirrulmukmin Dunno about the fields of induction stoves, but high frequency fields,e.g. of a plastic welding machine, can interfere with the programming of the pacemaker (it is parametrised through the skin using near field communication.)
I checked a document issued by health authorities that advise against touching the pan directly or with a metallic object if you have a pacemaker. There is no instruction to absolutely avoid an induction stove. Seems to be less of an issue with the medium frequency fields used here.

[@Kia0ra278]

My mum just puts a hot plate over the induction. Gives her a larger surface to work on and she can tilt the pot all she wants cause the hot plate is magnetised to the element.

[@petraliverani1247]

Good to know. What kind of hot plate?

[@TheQueenOfSheba]

This man is a monster. These poor kids.

[@Housey1985]

Good explanation. I’ve had both in last few years and, on balance, far prefer gas due to its versatility. Yes you have to wait longer to boil a pan but the control you have and ability to use things like woks makes up for it.

[@SanDiegoFarmGal]

And if you put a cover on the pot it speeds it up greatly.

[@SuperKingoct]

I find that it depends on the pot size to eye size. I can boil water in less than ten minutes from cold if the pot is proportionate to the eye on gas

[@SanDiegoFarmGal]

@@SuperKingoct true. I just got a newer gas stove and every burner is different. Because I live off the grid, propane stove is best than running a noisy generator to get electric to cook.

[@TheDeathLove]

​@@SanDiegoFarmGal if you live off-grid, invest in solar energy. You will enjoy living without the noise and pollution of a generator and fuel cost. It will be expensive but good in the long run. Do ensure you get battery backups and a good inverter

[@SanDiegoFarmGal]

@@TheDeathLove Already have. I use propane too.

[@tomandrews1615]

If that's the max setting your gas hob goes its no surprise, anything would boil faster than that tiny flame

[@ruthbentley2090]

If you use a large base saucepan, you can turn the flame up higher, and the depth of water is less.
This certainly will make the time on gas more rapid…at least that’s my experience, also put a lid on.

[@nAcolz]

Induction is still faster

[@heldmusic]

​@@ruthbentley2090 The same would be true of induction too though, not just gas

[@tomandrews1615]

@@heldmusic what does that even mean?

[@heldmusic]

@@tomandrews1615 I was replying to the comment about using a wider pan to speed up the gas time - a wider pan on the induction would also get a boost

[@4.0.4]

That has one has a very small flame that also goes around the pot. It will of course be slower than induction, but that setup is sub optimal for showing it.

[@bigdoggetom6549]

Induction is honestly a fantastic advancement in cooking

[@completezconcentrate9967]

We switched to induction and never looked back: its cheaper, more effective, dont have to worry about running out of gas, no hazard as well as there’s no fire.
For those people concerned about electricity or lifting the pan, in occasional cases like this we use portable butane & stove

[@karohemd2426]

There are no magnets in an induction hob but electromagnetism is involved.
The magnetic field created by the AC running through the coil in the hob induces an electrical current in the base of the pan, heating it.

[@plusgood15]

Calm down

[@reznovvazileski3193]

The coil becomes the magnet as you run current through it yes. Technical term for this would be a solenoid but magnet will do absolutely fine for the layman. End of the day it's more important that people actually know what you're talking about because if they don't understand you they can't appreciate the accuracy anyway.

[@LePedantSemantique]

Fellow Nerd 🤓!

[@mudokin]

Also USE a lid, make a big difference too.

[@ClaudeBedard-s8d]

Excellent explanation of functionality and limitations!!

[@Jackiegoal]

I agree that boil water on induction is almost always going go be faster BUT a wok burner is not the most efficient to boil water.

[@GojosBackHand]

Exactly

[@hurley2609]

Efficient what haha, sure a wok burner will be faster but definitely not more efficient. Wok burners are 150k BTUs minimum. Domestic induction is about 1-3kw.

[@Jackiegoal]

@@hurley2609 right

[@Deveonn]

@@hurley2609our induction plate can do 5 kW easily. Our previous gas stove could do that too but requires a huge pan.
Same here, gas needs a bigger pan while induction adjust to the pan. Our induction stove can heat 3 different pans on one zone.

[@SpykerCorporation]

Also the size of your gaz thingy is big and your pot is small, I reckon the flames aren't having much contact with the flames but I might be wrong

[@brumm0m3ntum94]

also know that there are bowl shaped induction things that are compatible with woks AND do a better job at creating the rocket stove effect than most gas stoves

[@jasondong9721]

Depends how powerful each is!
My SKS dual -fuel stove gas is 23,000 btu and induction is 3,650 watts

[@sebaschan-uwu]

It's not about power it's about efficency. Your stove uses enough gas to blow up a mountain, but most of that energy does not go directly into cooking food, a lot of it is lost, while induction uses less power to do the job faster.

[@Kwijiboi]

That gas ring is wider than the pan above it, making most of the heat bypass. Try using wider pans.
Induction may still win, but not by such a wide margin.
When tossing contents in the pan, the moment you lift off induction, you also stop heating.

[@fryertuck6496]

Stupid thing to say.
As if the pan wouldn't hold heat for the few seconds it's off the hob.

[@BurgoYT]

@@fryertuck6496he said it will stop heating not stop cooking

[@fryertuck6496]

@@BurgoYT Stupid answer, when cooking a level temperature is reached, it doesn't increase infinitely.
Lifting a pan to toss the ingredients would have zero effect on the ingredients.

[@BurgoYT]

@@fryertuck6496 yes but it will still cool if you take it off, and heat is supplied only if you don’t, it’s not a “stupid answer” it’s the truth, but I think it’s not a big enough deal and I prefer induction myself

[@BurgoYT]

@@fryertuck6496 I agree that lifting off briefly does not make any difference at all, but that wasn’t my point

[@yuceld101]

Have been using Induction the last 6 months in Uni. Would kill to go back to gas honestly.

[@Canman99]

Are you using a cheap little induction plate though? I doubt that performs as well as a proper cooktop.

[@yuceld101]

@@Canman99 no my dorm's kitchen has a cooktop.

[@linuxman7777]

Induction is fast and powerful, just what people asked for, but to people who have used it and don't like it most say it is so fast it takes the fun out of cooking.
Gas has no performance advantages over induction, the only advantage it has is durability whereas induction as well as any glass top is easier to clean

[@Canman99]

@@yuceld101 Ah. So why do you feel that way?

[@Canman99]

@@linuxman7777 I love cooking, but the joy of cooking definitely does not come from waiting for a pan to heat up.

[@PumpkinKingXXIII]

Biggest mistake I’ve made with cooktops, I put in induction in my furnished rental property. Tenant doesn’t understand how fast pots and pan heat up. They have destroyed so much cookware

[@kiki-acab]

Use the correct pan for the burner, your pan is getting no heat on the bottom because the flames are outside of the circumference of the pan.

[@brian454454]

I now have an induction cooktop and there are workarounds. Because induction is so fast to respond you can lift your pan to toss your food or tilt it to nappe and just put it back down for a couple of seconds and it will come right back up to heat. (I cut my teeth in restaurant kitchens so I’m familiar with both) I like using both, but the quick response time while your cooking with induction is a real treat. And it holds a consistent heat very well too.

[@karollee13]

I went to a restaurant management school and worked with gas in restaurants. But I've had a Kenmore Induction range for 13 years, and I love it. I have cheapo Rachel Ray pots (thick, heavy bottoms) and use paper towels or old cloth napkins under the pots, even on high, to keep the glass top cleaner and free from scratches, and it's in perfect condition. Cast iron on a high heat will scorch the cloth, but it won't catch on fire. You can't do that with electric ceramic. And gas cooktop is so much harder to clean. I do miss a wok but I had an electric wok that worked fine for home. I suggest doing Andy's test yourself at a working appliance store. Try the papertowel under the pot trick, too.

[@awar699]

I am moving to a new home with an induction stove for the first time and am looking forward to the cleaner lines and .. just cleaner. Thx for paper towel tip. What is the issue with a wok?

[@peter65zzfdfh]

@@awar699unless you have a wok designed for induction (flat bottom) it won’t work on a standard (flat) induction stove. Commercial induction wok units have a curved surface in which you place a normal curved bottom wok.

[@karollee13]

@peter65zzfdfh read my Comment "Here's a Chef for Team Induction." He uses a round bottom wok on a special induction burner made for that.

[@MrGravylegs]

Not sure about most of you all, but I can spare a minute and half to get my water to boil.
Typically I’m NEVER rushing my cooking projects that hard as to be able to spare the time.
Gas is best for so many things, and it’s way cheaper to work on than induction.

[@jama211]

it's not cheaper in most places, so I'm not sure what advantage you're gaining...

[@thorhale]

Andy that burner wasnt even hitting the pot.

[@Scubadooper]

I can't imagine induction would work as well with a wok. That combined induction/wok burner looks like the perfect mix (though my other half would note cleaning is complicated by the burner!)

[@potapotapotapotapotapota]

it's very difficult to stir fry with induction

[@nAcolz]

Yep, I have a wok that works with induction, but it will only get hot on the bottom and maybe 1/4th of the way on the sides, you won't get it correctly piping hot like you want a wok usually.. it's usable but not ideal. Still, having had gas for most of my life, then classic electric stovetop and then finally induction, I prefer induction for most use cases. It's faster, easier to control, easy to clean and maintain :)

[@adammujaj]

They make curved induction burners specifically for round bottom woks. My understanding is you can still toss with them too if you use the right technique.

[@user-cv4mj8xk3h]

In professional kitchens there are curved induction heater to work with a wok. They require higher e supply not ready for household though.

[@nigeloates4233]

I assume that's why Andy has the gas burner at the end of his hob. I have the same setup...1200mm induction and then a gas wok burner by the side of it. One of the best things about the induction hob is using a large cast iron griddle plate and connecting 2 induction areas in to one. I use it for most of my searing now whereas when I only has gas the griddle plate just wouldn't heat evenly.

[@BigPoppieSeed]

I have an induction cooktop on my sailing vessel.
As a sautee' saucier chef (retired), I thought that I would hate it.
I love it and just use a torch when I am working with brandy and such...no gas flavor present!

[@pourattitude4206]

I can't imagine how you would ever get any gas flavor in your food in the first place - unless possibly if you were charring veggies over the open flame of a gas burner. And, you can't do that with induction anyway

[@BigPoppieSeed]

@@pourattitude4206
Happens all the time... no imagination needed.

[@Bodger-qi2hd]

@@BigPoppieSeed just you tho, keep learning

[@glenharrison1410]

Good metherd explanation

[@f15stroke]

I love the setup of having both.

[@lefettsack]

When I moved in to my new place, I discovered it has a induction stove. It definitely took some time to get used to, but I wouldn't miss it for the world now. It gets hot so fast, but what I like even more, you can cut the heat completely and it doesn't stay as hot as normal stoves. It's also very safe, because if there's no pot, it doesn't get hot. Perfect, if you have little kids. 😂

[@peteroz7332]

I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷‍♂️

[@lefettsack]

@@peteroz7332 sure, but all my pots and pans worked fine

[@user-cv4mj8xk3h]

In some modern models you can lock them. That forbids children or pets or invaded mouse from turning them on by any chance

[@omarselim6281]

Idk man that flame wasn't immediately beneath the pot. Try again with the flame making contact with the bottom of the pot on a normal stove with multiple ring sizes

[@RepstarVixen]

induction boils a liter of water in about 1.5 minutes, that is faster than an electric kettle, nothing will ever beat that

[@pascal2085]

There is a great video on technology connections (or connextras?) about gas vs induction vs radiant heat

[@weedog6232]

The right size of pan for the gas ring might have helped reduce the difference

[@ericfoster3636]

Maybe try it again with the proper size burner Andy.

[@anderwsa]

That's the wrong gas burner to boil anything. There's no focus on the pot at all

[@petraliverani1247]

Yeah I'm like the burner has to be so low because of how large the ring is so what's the temperature comparison?

[@guidoheemskerk6611]

There’s a smaller burner inside the bigger ring. The outside burner goes to waste but it’s not like there’s no focus on the pan at all

[@kaotictube]

Regardless I can tell you the induction will always boil the water quicker than any residential rated gas cooktop, which top out at around 27MJ.

[@loft306]

Been cooking on induction for almost 20 years, love it.

[@agustinmoreno1509]

Super interesting video keep it up Manning!

[@richmondvand147]

you can do way more things on gas like char a pepper, it also works with cast iron better along the sides not just the bottom. So to have my pan with sloped sides and is carbon steel. Using it on electric makes the sides harder to season while on gas the sides will season and stay seasoned

[@kylebutler1101]

Just buy a kitchen blowtorch. Job done.

[@LePedantSemantique]

Engineering Nerd here:
There are several factors to consider. I’m looking at the cost of natural gas vs electricity and the efficiency of each heat source.
Just hold your hands a safe but equal distance from either side of each pot and it’s readily evident that the gas flame loses much more of its heat to the environment than does the induction device.
This along with its speed to desired temperature indicate the efficiency of each heat source.
Rough estimates indicate that gas efficiency is about 85% of a similar induction source.
Then, the relative cost. This will vary locally but natural gas costs roughly $8.24 per billion BTU, while electricity costs somewhere around $32.42 per billion BTU.
Summary: Induction is more expensive than natural gas, but also more efficient.
🤷‍♂️ IJS

[@DhandeepLodaya]

Also if he used a bigger pan (for both) the gas would have heated up quicker as we see that all of the flames are pointing out and away from the pan

[@dillonwatkins4874]

Another positive of gas is that it can be used during a power outage

[@evolv.e]

I have solar panels that turn my meter backwards, so I switched all of my appliances to electric. Where we live gas is quite expensive, so it only made sense to get rid of gas.. not to mention, my son has asthma and combusting gas indoors only exasperated his condition.

[@evolv.e]

@@dillonwatkins4874I have week’s worth average of battery back up. We have outages in our area all the time but I’ve never experienced any down time thanks to my solar & battery pack. Even without solar, battery back ups are a must for most homes these days, if for nothing else, to offset peak energy periods.

[@Herbert12864]

@@evolv.eWe just got a new house and as much as I love gas we have an induction cooktop because we can offset with our solar. Whereas there is no getting around gas!

[@MissingTiramisu]

The burner on the gas has a large diameter. If it were smaller, the heat would be right under the pan and it would heat up faster. Maybe not faster than the induction burner but faster than it did in this demonstration.

[@mrthomas7511]

I used to sell and install home appliances. Did it for almost 4 years. I've never actually seen that difference until now. I've never seen the difference with convection ovens. I only told people about it

[@SnugglesTheSnuggle]

The biggest problem with induction is that the full nuance of the temperature control is lesser than with gas. It just works by controlling the levels of electrical resistance in the electromagnet, so unless you have a crazy expensive, top of the line induction, you lose the agility for fine temperature control.

[@ZealothPL]

Total bs. Gas only goes from "it will burn your food soon" to "your food will burn immediately" and induction has a full range of "it will take a week to get lukewarm" to "your soup is now superheated steam". Hell, mine "only" has 9 power levels and I rarely ever touch anything other than 3,5,7 and 9

[@SnugglesTheSnuggle]

@@ZealothPL that just tells me you don't know how to cook lol.

[@ZealothPL]

@@SnugglesTheSnuggle can you turn on your gas stove on minimum for an hour and just leave your pot of stew on it unattended for an hour? No, it will be a burned mess
On induction you can. The max power is also higher. Hell, mine "only" has 9 power levels and I usually use less than half available because 3-5-7-9 already lets you get where you want anyway
And if I really need exact-to-a-degree temperature (for like, 3 things youve ever cooked in your life?), I can just take my cast iron pot off the stovetop and dump it into the oven

[@SnugglesTheSnuggle]

@@ZealothPL Yes, you can do that. People do it literally all the time - the very vast majority of humanity doesn't have access to induction and cook food this way every day. I wouldn't leave my house, but then I wouldn't do that with induction either; heat can cause fire, regardless of the source.
You clearly just don't know how to cook lol.

[@heyyall9037]

@@SnugglesTheSnuggle👍

[@doodskie999]

Cant use a wok on induction. I use it more for soups, or meals that take a long time to cook

[@readwellwritewell]

Used these fancy induction externals for a physics class once, it was wild. I prefer the regular electric hob though, exactly for that whole "needs to be flat" reason - move the pans around A LOT.

[@matthewlarose9958]

All the gas stoves I’ve used in Canada are much closer to the flame (direct) so I think that test would be closer, but all in all good comparison

[@LePedantSemantique]

Personally I’m romantic about fire the same way that I love charcoal in my grill and wood in my fireplace.
However, it’s hard to argue with the efficiency and temperature accuracy of electric devices. Just set it & let it go. No residual stoking of the flames necessary.

[@ryta1203]

Electric isn't very efficient though, ask anyone who uses an electric tankless water heater or an electric water heater vs the same gas options.

[@LePedantSemantique]

@@ryta1203 Really?
I’m not acquainted with such complaints.
Intuitively, there’s much less heat lost to the atmosphere.
More details please?

[@theod0r]

@@ryta1203 I've used a tankless electric water heater for showering and a tankful (?) one for cooking over the last 2 years, no issues

[@Eirikr83]

Tha flame is bigger than the pot

[@brts97]

yeah. Also my steaks get better sear on my portable fire stove.

[@shanemarsharchitect8006]

Love this. I get asked this all the time.

[@tobylegion6913]

I think there is a easy fix for the nappeing. Cookwear with a bigger thermal mass, like having a rhick copper core. Drawback is, it takes longer to heat up, but it reatains heat better.

[@YourContentSucks.]

All I'm going to say is name a professional kitchen that uses induction. I'll wait.

[@ausguy73]

Icebergs at Bondi

[@theod0r]

most ones in my area.

[@backinX]

Andy that flame is simmering. Have it roaring please. ❤

[@perry-ct2vq]

Size of flame doesn’t matter it’s the btu that count

[@papalevies]

The only problem with induction for me is that 90% of the heat is concentrated at the center. If you throw a pork chop on it and leave it, the center will burn while the ends are still raw. Going low (3/10 for me) and using thick bottomed multilayer heat spreading pans helps a little

[@aussieqbbq]

Could you do an overall pro and cons mate?, not just boiling test. Utilising all my different types of pans, cooking methods etc I use my gas stove top approx 3x more than my induction.

[@rianamohamed300]

Has to be special magnetic pan. Cant use any other

[@Furrina89]

Same. I use gas stove a lot more than my induction. Fortunately I gave two separate ones - one single induction plate (got for college) and regular 2top stove, so I can store it away when I dont need it.

[@Furrina89]

​@@rianamohamed300not necessarily magnetic bottom, any super flat pan made of strong conducting material works. My fav "induction" pan is a very thick flat-bottom steel sauce pan which works for both gas and induction. Just like the pot used in this video

[@mikeyates7931]

"A watched pot never boils"
ANDY : "hold me , Foster's , mate..."

[@Cheesebeanie666]

This channel has helped me learn to cook! Thanks mate!

[@7LABS-ct6qw]

Dude, increase the fire 🔥

[@ajvlfc]

I make a ton of curries. Induction just doesnt do it for me. The curry burns before the oil separates at high (8-10) settings, and at low/medium (4-7) settings, the oil just never separates. Gas/fire also adds an element of flavor. Maybe it's just placebo?

[@yyyy118]

I kind of hope it's placebo, because I wouldn't want any flavour from the gas in my food.
As for the heat, that honestly sounds like a problem with that specific stove. The nicer ones have very small steps between each setting, so you can have more control .

[@matthewnirenberg]

@@yyyy118 What are you talking about - there is no such thing as gas flavour in food simply because its cooked on a gas burner. If you think there is then you need the place rebuilt as that's a sign of gas leaks.

[@yyyy118]

Did you not read the comment I replied to? I'm saying there isn't any flavour from gas, and if it is, then that'd be a very bad thing indeed.@@matthewnirenberg

[@mahiyatsafiyullah7103]

Gas all day. I'm a simple man. I see fire I think it's time to cook.

[@ryanlicce7785]

One problem I’m seeing is that the gas flame looks way bigger than the pot, which I assume causes a majority of the heat to be lost to the air rather than warming the pot. I may be wrong but I feel like that influenced it.

[@saiphaneeshk.h.5482]

I really wish they make something like induction wok

[@Racing_Fox413]

I’m no cook, but I HATED induction with a passion the fact it stopped heating when it was lifted was a dealbreaker. Has forever

[@quietone748]

But the thing is, that the pan stays hot. So it's still heating. Once the pan is put back on, it's at full heat again.
It's nice that when there is a spill (when something boils over, for example) that nothing burns onto the rangetop around the pot. With my gas stove, it meant a TON of cleanup.

[@linuxman7777]

Your pan is still hot though, that is a safety feature

[@USAUSAM82]

Gas is better since you can still cook when the electricity goes out! Speaking of which, when does Mitch get his chitterlings!? 😊🙏

[@olli1964germany]

You forgot to mention the most important thing: Induction reduced temperature faster as gas does. Simply because the pan is colder. You can remove a pan from gas but it is still hot. This is especially important for heat-sensitive food.

[@kylebutler1101]

Induction Pro's:
Heats faster - temperature change of pan (not the food) is near enough instant, ever seen a copper wire glow red with electrical current? Same principle.
Far more energy efficient - zero heat loss up the sides.
More comfortable - Doesn't heat the room up.
Safer - The surface cools down much faster after turning off. Useful if you have kids, pets, or clumsy people.
Safer 2 - Won't ignite a teatowel, shirt sleeve etc.
Safer 3 - No air polution.
Safer 4 - No gas explosions.
Much much easier to clean - smooth surface you can just wipe over.
Downsides:
To char or flambe things, you'll need a blowtorch. As mentioned by Andy, they stop heating the moment you remove the pan so some techniques can suffer a little like nappe/arroser, or sauteing (sauteing in it's most accurate definition of bouncing the food around in the pan) that said, I've never found the heat loss to be that much of a problem if you're being quick.
Pans - They will need to contain a ferrous material, copper and aluminium pans won't work. Woks won't work either.
I've used induction hobs in quite a few restaurants while on Saucier. I thought I'd hate them but honestly they're awesome, was always amazed with how quick the pan would get up to temp. I did always wonder what would happen if you had stainless steel wedding ring on though... lol.

[@user-ob1zg5rz8r]

The fire power wasn’t nearly strong enough tho

[@GeneralCox]

As long as they can cook in the same way there are a ton of other reasons as well to go induction/electric over gas as well, including gas stoves being worse for your health, environmental considerations. and with induction the safety side of it.

[@Christopher-cr7pw]

You can still make things like whipping heavy cream or other ingredients by taking them off the stove you just have to put them back on the stove, yes it's harder but it's still possible just takes longer.

[@22255will]

You are my favorite chef online. Love your videos. My question is about nappe. Isn’t the basting with a spoon arroser or have I been using it wrong. Either way, love your videos.

[@LuciferianChef]

Gas . Anytime induction you can not use cast iron that is the only reason I have gas in both my homes

[@ploppyjr2373]

Can you explain. Because if that’s the only reason I’ll like to see the pictures of your induction stove. Cast iron works fine on induction. No clue why you thought it couldn’t.

[@LuciferianChef]

@@ploppyjr2373 Sorry my bad I meant I prefer Gas blue flame . To other choices it’s just my preference. Is what I meant . Wrote my last statement after working in the - kitchen 15 hrs lol . I have a 8 burner Wolf stove

[@rileyphillips6543]

Also it depends on the induction burner too, some that come built into ovens are just flat out horrible. I've used all three and I personally hate induction burners, I've never used a good one but the one Andy has does seem pretty high-end

[@EL6008]

Exactly. Try basting a steak or something with induction. It's not impossible but it's a lot of work of picking up the pan and putting it down constantly

[@doel89]

the surface area of gas also affect the heat usually with a sauce pot. the sides get burnt up and i bet the handle is smelling

[@Acecool]

Try it with a properly sized pot for that size burner for a better comparison.

[@quochungnguyen6707]

They have their own good side, induction stove really good for long hour stew / broth with control temp, but when you need something quick, a stove is better

[@user-bc3zs2wn5z]

I prefer gas but had to install an induction stove in our new kitchen due to no mains gas.
Haven’t had a chance to wire it in yet but looking forward to giving it a try

[@pompeijwag254]

"induction is faster"
*"WOK ON MAXIMUM HEAT"*

[@tyleramoroso989]

Bro got all this fancy cooking stuff but no thermometers