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.
I went to a unit where they’d spent thousands on an induction wok station for their counter, and it was pretty useless. It slowed the service down so much, from their previous gas wok station, that the unit owners forced them to remove within a year
yeaaah, I've used those once. I do not understand why anyone would spend money on it. It's very unpractical since you can only stir fry. You cannot toss because the inductionbowl fits the pan snug, so you're hitting the edges of the bowl and basically just scratching up the induction plate. Also, like Andy mentioned. Take it off the induction plate and there is no more contact heat. And, because the pan needs to fit the induction bowl precisely, you can't just use any wok. Only downsides in my opinion. Just get a large bottom low pan and stir fry in that on your induction hob.
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.
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.
@@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.
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.
@@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
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!
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.
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
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.
I've been using induction for a few years now. I love it for the reasons you stated, but next time I need a new stove, I'm getting gas and a small induction top for what it's really good for. Also, I hated having to buy new cookware that was induction ready and now I can't use some of my favourite cookware.
@@chawenhalo0089 This doesn't always work, unfortunately. Cast iron is guaranteed, but stainless is hit or miss as not all stainless steel is magnetic! It depends on the particular stainless steel alloy used. The same story with carbon steel, too. Some cookware that is "induction ready" is also made of disproportionate alloy. For example, only the bottom is actually induction capable while the rest of the pan is not as it's made of a different metallic composition. The only surefire way to know if a piece of cookware is induction capable is to see if a magnet sticks to it. Preferably, if the magnet sticks to ALL FACES of the cookware. If it only sticks to the bottom, this means it will work on your cooktop, but the sides of the pan will not heat up except through slow heat transfer from the hot metal trying to reach equilibrium.
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.. 🤷♂️
@@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.
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
@@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.
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.
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.
@@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.
@@jonathanfields4ever thats just not true ferromagnetic pan to work on induction stove. If you buy all your pans new than yes but i use the same pans since 20 years, and they still look new.
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.
@@__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 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.
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.
@@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.
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
An induction stove does not get hot. I think you're thinking if something else. Unless you mean you're pot/pan on the stove does not get hot quickly in which case I would check my equipment.
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.
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.. 🤷♂️
@@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.
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.
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.
The only thing is that the results would have been different with a slightly wider pot, since the flames at the edges were spread out away from the small pot, not a lot surface area
I'm not Andy, but I primarily use an induction cooktop. My biggest complaint about it is that it is TOO efficient. If you're used to cooking on a typical electric burner or gas, you have to take a very different approach with induction. For example, if I'm gonna cook up something in butter on an electric burner, I'm used to having to wait several minutes for it to get hot enough to start sizzling water. Induction hits this point within less than a minute, even on a low temperature setting. This makes cooking with it require a bit of a learning curve. Andy is correct that induction provides more even heating, after all, the metal itself is what becomes your heating element. The entire pan is going to be hot. Very even application of heat. The downside is thermal recovery is VERY fast. 9 times out of 10 if you need to rapidly cool your cookware, you just add more stuff to the pan. Let's say you're cooking up some meat and then decide to make a nice little pan sauce, and after that you wanna coat your protein in it, so you remove the meat. Deglazing the pan will instantly cool it down, SIGNIFICANTLY, and it'll take several minutest to bring it back up to ripping hot temperatures. This means you can add your already-cooked protein to it without having to worry of overcooking it or burning it. Induction doesn't quite work like this, because it's so damn efficient it will bring that pan right back up to temp in less than a minute. I have never burned a grilled cheese sandwich in my entire life, EXCEPT the first time I made one using an induction cooktop. The heat can be difficult to manage, solely due to how efficient they are at heating. Are they good? Yes. They are very good. But they DO require a learning curve to keep yourself from burning or overcooking. The other problem is, many induction ranges don't feature a closed-loop temperature sensor. This is the biggest problem in my opinion. What this means is, if you set a temp of 100C, there is nothing to actually monitor the temperature of the cookware and maintain the set temp. All it does is cycle power to the coil off and on. On cheaper cooktops, it can be impossible to simmer because all it'll do is cycle power off and on. Flash boil for a split second, nothing. Flash boil, nothing. More expensive cooktops are better with their power cycling, but the only ones that feature a genuine closed loop are the incredibly expensive induction ranges that cost thousands of dollars. I'm sure if you had one of those, the aforementioned cons of the things being too good at heating wouldn't be an issue.
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
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...
What’s never talked about is with Induction you cannot have a pacemaker, medication pump or any type of electronic implant device as induction is a magnet.
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.
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.
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?
@@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.
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!)
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 :)
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.
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.
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!
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
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.
I love induction, I just hate that mine has a function (probably security/safety) where if you lift the pan for more than like 3 seconds it shuts off and you need to turn it back on and reset the heat and everything.. 3 seconds is nothing. It shuts off when I flip a pancake, or quickly serve a pancake, or when I lift to swirl pancake batter. Basically it will shut off at least 3 times per pancake. No joke. I used pancakes as an example because that’s the worst example and I make them often. But same thing goes for quesadillas, grilled cheese, eggs… etc. imagine trying to make a stack of pancakes for breakfast and you need to reset it up to 3 times per pancake! God forbid I cook for more than myself! (I literally switched to making thick fluffy ones instead so I only have to make one. I used to love making small silver dollar ones… :[ no more…) That auto shut off is just WAY too damn fast! It should be like 20-30 seconds or something… you lift or tilt a pan for like 75% of stovetop cooking, I genuinely don’t understand what they were thinking. I understand safety concerns even though the cooker itself doesn’t actually get hot… but they just clearly didn’t bother to even test the device before selling it. I’ll be buying a new one soon, if anyone has any recommendations for a decent quality single burner induction hot plate I’d be happy to take a look! If you have one without the lifting shut off or one with good features for under 150-200$ lemme know!
Hey, hopefully i'm not too late, but ikea has a really good (in my opinion) and cheap single burner. Its like 50 bucks when i got it, can go up to 2000W and takes 30 seconds to turn off if you lift the pan.
Most of the heat from that gas stove is going up and around the small pot. Not commenting on the boiling speed (there is a small ring in the middle), just the petrochemical waste.
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.
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
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
Hey Andy. I also suggest using a utensil that can fully utilize your gas stove burner as most of the flames are outside the base of the pot. Love from India.
Thanks for the video. Disclaimer: I've never used an induction cooktop, so I have no personal experience. I do note that the outer ring of your gas burner is not really adding any considerable heat to the pot. Might that be a factor in time-to-boil? I'm more concerned about temp control than time-to-boil (as an amateur home cook). And one thing that I dislike about electric ranges that I've used (not to be confused with induction) is that reducing the setting on an electric coil takes longer to reduce temp than on a gas element. When I cook on electric resistive elements, I need a lot more space to move things off heat. I have a modest home kitchen, and that poses a problem. Do you have any suggestions?
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.
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
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.
@@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.
@@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!
@@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
@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.
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.
I use an induction stove. Not sure if maybe because it's a cheap piece of sh**, but every time I boil water I get the E5 error code. It's so bloody annoying
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.
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.
@@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.
@@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
You can use a heat diffusing plate to help with those hot spots, but if it's a steel plate, those can also be used on induction stoves in a pinch. In the latter, the efficiency goes way down, but it does give you the option to use non-magnetic pots. They do have to sit flat though. Also, putting some mineral oil on the bottom helps conduct the heat better between the plate and pot, so the plate won't get too hot too fast to trigger the safety mechanisms on the induction stove, which will absolutely slow down the cooking times.
I still prefer gas... I need to see my 🔥 to cook 😅 I can 👀 eyeball the whole how low is simmer. With induction I can never get the temperature right, it's either too hot or not hot enough 🤦🏽♀️
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.
@@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
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
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.
Gas flame was going around the pot, less effective heat. Part of why the induction does well with boiling water is all the energy goes into the pot. I like both, theyre just different.
I just switched to induction and it's game changing. Way way way faster than gas was because with most gas burners the flame just sends a majority of the heat around the pan into the air. The lack of indoor air pollution is super nice too.
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.
Also most houses use propane burners. But butane burnes much hotter and cleaner. Alot of restaurants use butane foe that reason. But yes induction is more efficient. Personally I van forget to turn off the stove with induction and thats a huge reason for me
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.
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.
The trouble we found with induction hobs is unless you spend alot most of the induction rings are small and are horseshoe shaped to allow for electrical connection, leaving a cool spot. So we went with a gas hob unit with no oven for pots and pans and a HYSapientia 24L Air Fryer Oven With Rotisserie as the replacement for the full stove oven unit. My next purchase will be Commercial Griddle Plate 70cm 300ºC 4.2 kW Countertop Electric Hotplate Stainless Steel, from amazon, my cousin has that unit so i know it works well, which i plan to semi recess into the counter, i'll loose abit of under counter storage but i really want one to make smash burgers and alike. But that DIY is on hold till i finish building the smoke house next to my shed.
I have used both. If you need to boil or do some standard pressure cooking stuff use induction. Highly efficient. Doesn't heat up the ladle too much even if it's metal for shorter duration of cooking If you need to adjust the flame often, saute etc gas is better. Hands down
I think the heat spreads out better for gas, though. So for boiling or frying, when you just want as much of the energy pumping into the pan, induction is great. But when you make crepes, even at very low heat your pan is going to be too hot in the center because induction transfers all its energy to the pan near where the coil is.
Induction is just as efficient as it can realistically get. Also if pan sides are tapered or rounded you technically can still tilt the pan while it remains heated, although there probably isn't much energy transition in that layout.
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
My general rule is round bottom or when you want the sides of the pan heated (think wok or kadhai) - use gas. If you just want the bottom of the pot heated (Dutch oven or sauce pan), use induction or electric. Lots of heat loss /escapes from the sides with gas, and gas also heats the sides of pans. GREAT for Asian cookware which is designed for that. Western style cookware is usually designed for flat surfaces (except some specialty stuff like a cauldron that no one really uses)
We've used induction for years and like it best especially in our outdoor kitchen because the wind blows the gas burner down. I am sick of the boiling water demonstration. We love induction because of the incredible control we get. We can make stock so easy because we can fine tune the simmer perfectly and immediately.
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.
Mom couldn't use the two smallest sizes from her favorite new pan set. She preferred the smaller sizes for single servings. That size was also easier for her to use when her hands were bothering her. She could no longer use them when she moved because the induction top at her new place didn't recognize the smaller pans. They didn't have enough mass to pull up the magnet for cooking. The other larger pans from the set worked fine.
Nope Andy! That test is not valid. The pot doesnt fit to that gas stove and there was a unusual distance between the flame and the pot. May be not to melt the grip?It depends how much kw got the induction and if the pot etc fits, the gas would need around 25 percent more power. If the gas has double power it would win. If the pot is black it would be better. Costwise electricity is 3 times more expensive compared to gas.
I spent some years working on retail, selling kitchen stuff, and it was funny because elder people always were absolute gas-cooking defenders, while younger people were absolutely pro-induction. What nobody ever stood for was vitroceramic and I agree, get rid of those.
Personally I have 4 induction hobs and 1 gas, the one gas is for the reasons he mentioned (slanted pans etc) as well as woks and the fact that it still functions when the power is out.
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
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
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.
Finally. Andy made something that I could cook.
😹 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 ;))
I tried it, the water set on fire. More practice needed.
🤣👍🏻
😂😂
I burnt it.
All I can hear is my mother saying put the lid on, so it will boil faster😂
Well...I mean...yeah.
She is right
You are not alone.
My mum said "Put the ring on it" with my first girlfriend. I said "Hold on there bald eagle".
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.
Again a useful insight shared. Thank you Andy!
Just stop.
@@davidb9059 LOL
You say the title and still watched.. you probably needed it
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.
@@atriyakoller136 100%
There are actually some induction wok burners that are curved to allow the movement and technique to get that all important wok flavor
Really?!? Sincerely, how does the induction ignite the oil?
I went to a unit where they’d spent thousands on an induction wok station for their counter, and it was pretty useless. It slowed the service down so much, from their previous gas wok station, that the unit owners forced them to remove within a year
@@SquareWheelMedia Miele wok induction for residential use, I wonder if this works fine.
yeaaah, I've used those once. I do not understand why anyone would spend money on it. It's very unpractical since you can only stir fry. You cannot toss because the inductionbowl fits the pan snug, so you're hitting the edges of the bowl and basically just scratching up the induction plate. Also, like Andy mentioned. Take it off the induction plate and there is no more contact heat. And, because the pan needs to fit the induction bowl precisely, you can't just use any wok. Only downsides in my opinion. Just get a large bottom low pan and stir fry in that on your induction hob.
Your gas stove has the smallest fire i've ever seen ngl
Yes and is all around rather than directly under that size pot!
Its a double burner @@Subrosathefirst
It doesn't really matter. Induction is just much more efficient. Anyone who had both would tell you that gas is slower.
My exact thought. My gas stove has flames about x5 in length
@@Koshzor agreed. Bought an external induction plate and I was amazed how quickly it worked!
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.
Highly doubt you did😂. They only been for 9 to 10 years and even when they first came out they were extremely expensive
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.
@@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.
@@GojosBackHandwe had one in 2011 and it wasn't even expensive then. Norway though, not the US. Maybe 1-5 % use gas here.
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.
Bros gas stove has the smallest flame 😂😂😂
I might be small but its has probably a great personality and the technique u are using it with is more important
@@chrisko3635lmao
Average size imo
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.
@@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
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!
Heat it more slowly. I've broken a cast iron heating too fast. Never had an issue with steel. What brand do you use?
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.
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
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.
@@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.
I've been using induction for a few years now. I love it for the reasons you stated, but next time I need a new stove, I'm getting gas and a small induction top for what it's really good for. Also, I hated having to buy new cookware that was induction ready and now I can't use some of my favourite cookware.
Cook in stainless or iron and be done with it.
@@chawenhalo0089also cast iron holds a lot of heat so even if you lift it off the burner you still have heat in the pan
@@chawenhalo0089 This doesn't always work, unfortunately. Cast iron is guaranteed, but stainless is hit or miss as not all stainless steel is magnetic! It depends on the particular stainless steel alloy used. The same story with carbon steel, too.
Some cookware that is "induction ready" is also made of disproportionate alloy. For example, only the bottom is actually induction capable while the rest of the pan is not as it's made of a different metallic composition.
The only surefire way to know if a piece of cookware is induction capable is to see if a magnet sticks to it. Preferably, if the magnet sticks to ALL FACES of the cookware. If it only sticks to the bottom, this means it will work on your cooktop, but the sides of the pan will not heat up except through slow heat transfer from the hot metal trying to reach equilibrium.
Cant use a wok on induction. I use it more for soups, or meals that take a long time to cook
Uncle roger: haiyaa why fire is low? Why so weak? Why so weak?🤣
Weaker than Jamie Oliver's tastebuds haiyaa!!
Why fire so low? Uncle Andy trying to save on gas bill? Haiyaa...
@@LordBhorak and why did I read this comment with Uncle Roger tone voice?? :)
@@irataliki1705 as it should be 😂
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…
That small pot just doesn't cut for that big stove😂.
Ikr, and personally I like gas more since I use a wok for pretty much anything
Sure you can. Grab a blowtorch.
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.. 🤷♂️
I agree! Oh, Andy...haiyaaaa!
Never had induction (maybe one day).
Only reason I prefer gas top is when the power goes out, you can still cook a feed.
That sounds more like an issue with your grid than the stove, to worry about the power going out that often
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.
@@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.
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
@@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.
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.
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.
@@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.
@@Black4CookYou don’t need a “special pan.” Most pots and pans these days are compatible
@@diulikadikaday i use a gas flame since 20 years and never had a problem of a hot kitchen.
@@jonathanfields4ever thats just not true ferromagnetic pan to work on induction stove. If you buy all your pans new than yes but i use the same pans since 20 years, and they still look new.
This channel has helped me learn to cook! Thanks mate!
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.
No basting steaks or charing food with the flame for you.
@@loganandroidwhy can’t you bast a steak on an induction stove? Surely you don’t need a gas flame to do that
@@__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.
@@loganandroid You can easily bast a steak. Most pans have enough heat to do that.
@@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.
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.
Exactly
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.
@@hurley2609 right
@@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.
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
probably a problem with your pans - not enough magnetic contact (well, induction)
Depends on how much watt your induction stove has, I bought a 3500 watt induction stove, and it gets my wok incredibly hot so fast.
An induction stove does not get hot. I think you're thinking if something else. Unless you mean you're pot/pan on the stove does not get hot quickly in which case I would check my equipment.
Induction would be cleaner too. You can simply wipe off whatever spills, rather than scrubbing the stovetop
Bro, the flame literally was not even below the pot. The flame went past it. The gas station should fit the pot size.
Important to note that you shouldn’t use induction if you have a cardiac pacemaker.
Please explain... really curious
Pretty sure it has something to do with those magnets
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.
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.. 🤷♂️
@@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.
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.
Calm down
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.
Fellow Nerd 🤓!
@@reznovvazileski3193 The word you were looking for was electromagnet.
Dude, increase the fire 🔥
The only thing is that the results would have been different with a slightly wider pot, since the flames at the edges were spread out away from the small pot, not a lot surface area
Excellent explanation of functionality and limitations!!
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.
I'm not Andy, but I primarily use an induction cooktop. My biggest complaint about it is that it is TOO efficient. If you're used to cooking on a typical electric burner or gas, you have to take a very different approach with induction.
For example, if I'm gonna cook up something in butter on an electric burner, I'm used to having to wait several minutes for it to get hot enough to start sizzling water. Induction hits this point within less than a minute, even on a low temperature setting.
This makes cooking with it require a bit of a learning curve. Andy is correct that induction provides more even heating, after all, the metal itself is what becomes your heating element. The entire pan is going to be hot. Very even application of heat. The downside is thermal recovery is VERY fast.
9 times out of 10 if you need to rapidly cool your cookware, you just add more stuff to the pan. Let's say you're cooking up some meat and then decide to make a nice little pan sauce, and after that you wanna coat your protein in it, so you remove the meat. Deglazing the pan will instantly cool it down, SIGNIFICANTLY, and it'll take several minutest to bring it back up to ripping hot temperatures. This means you can add your already-cooked protein to it without having to worry of overcooking it or burning it.
Induction doesn't quite work like this, because it's so damn efficient it will bring that pan right back up to temp in less than a minute. I have never burned a grilled cheese sandwich in my entire life, EXCEPT the first time I made one using an induction cooktop. The heat can be difficult to manage, solely due to how efficient they are at heating.
Are they good? Yes. They are very good. But they DO require a learning curve to keep yourself from burning or overcooking. The other problem is, many induction ranges don't feature a closed-loop temperature sensor. This is the biggest problem in my opinion. What this means is, if you set a temp of 100C, there is nothing to actually monitor the temperature of the cookware and maintain the set temp. All it does is cycle power to the coil off and on. On cheaper cooktops, it can be impossible to simmer because all it'll do is cycle power off and on. Flash boil for a split second, nothing. Flash boil, nothing.
More expensive cooktops are better with their power cycling, but the only ones that feature a genuine closed loop are the incredibly expensive induction ranges that cost thousands of dollars. I'm sure if you had one of those, the aforementioned cons of the things being too good at heating wouldn't be an issue.
Rental apartment inductions are cheaper versions.
For people wondering why their ovens at home don't do this. Induction rings are different to electric hobs.
Yes we know
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
Just buy a kitchen blowtorch. Job done.
Electric and induction are different types of stoves fyi
I can char peppers if I need to using the broiler. It's not like I'm missing anything for having a induction range.
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...
Just get an induction hob with a concave coil. Induction is the best heating tech to use in terms of output.
What’s never talked about is with Induction you cannot have a pacemaker, medication pump or any type of electronic implant device as induction is a magnet.
Why you tryna cook grandpa, huh?
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.
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.
@@ryta1203 Really?
I’m not acquainted with such complaints.
Intuitively, there’s much less heat lost to the atmosphere.
More details please?
@@ryta1203 I've used a tankless electric water heater for showering and a tankful (?) one for cooking over the last 2 years, no issues
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.
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?
@@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.
@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.
If I had to have an electric range induction, I would be my first pick. But if I have the choice, I will be using gas to cook.
And then there is me, who has neither 😂
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!)
it's very difficult to stir fry with induction
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 :)
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.
In professional kitchens there are curved induction heater to work with a wok. They require higher e supply not ready for household though.
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.
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!
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
@@pourattitude4206
Happens all the time... no imagination needed.
@@BigPoppieSeed just you tho, keep learning
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.
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.
It makes no difference, induction is much faster.
Just try to think for a second. What's quicker, logically? Directly heating the pot or heating up the air underneath the pot?
@@refectocill Straight over your head, watch it again and read the comment again.
@@fryertuck6496 Straight over your head, watch it again and read the comment again.
I love induction, I just hate that mine has a function (probably security/safety) where if you lift the pan for more than like 3 seconds it shuts off and you need to turn it back on and reset the heat and everything.. 3 seconds is nothing. It shuts off when I flip a pancake, or quickly serve a pancake, or when I lift to swirl pancake batter. Basically it will shut off at least 3 times per pancake. No joke. I used pancakes as an example because that’s the worst example and I make them often. But same thing goes for quesadillas, grilled cheese, eggs… etc. imagine trying to make a stack of pancakes for breakfast and you need to reset it up to 3 times per pancake! God forbid I cook for more than myself! (I literally switched to making thick fluffy ones instead so I only have to make one. I used to love making small silver dollar ones… :[ no more…)
That auto shut off is just WAY too damn fast! It should be like 20-30 seconds or something… you lift or tilt a pan for like 75% of stovetop cooking, I genuinely don’t understand what they were thinking. I understand safety concerns even though the cooker itself doesn’t actually get hot… but they just clearly didn’t bother to even test the device before selling it.
I’ll be buying a new one soon, if anyone has any recommendations for a decent quality single burner induction hot plate I’d be happy to take a look! If you have one without the lifting shut off or one with good features for under 150-200$ lemme know!
Hey, hopefully i'm not too late, but ikea has a really good (in my opinion) and cheap single burner.
Its like 50 bucks when i got it, can go up to 2000W and takes 30 seconds to turn off if you lift the pan.
Most of the heat from that gas stove is going up and around the small pot. Not commenting on the boiling speed (there is a small ring in the middle), just the petrochemical waste.
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.
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
Maybe try it again with the proper size burner Andy.
Super interesting video keep it up Manning!
And you can also use any pot, pan, wok, griddle ever made on a gas hob
This guy is just so likable…. And a great chef!
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
induction boils a liter of water in about 1.5 minutes, that is faster than an electric kettle, nothing will ever beat that
The other benefit of induction is that you’re not getting all the toxic fumes in your house vs a gas stove.
Hey Andy. I also suggest using a utensil that can fully utilize your gas stove burner as most of the flames are outside the base of the pot.
Love from India.
Thanks for the video.
Disclaimer: I've never used an induction cooktop, so I have no personal experience.
I do note that the outer ring of your gas burner is not really adding any considerable heat to the pot. Might that be a factor in time-to-boil? I'm more concerned about temp control than time-to-boil (as an amateur home cook). And one thing that I dislike about electric ranges that I've used (not to be confused with induction) is that reducing the setting on an electric coil takes longer to reduce temp than on a gas element. When I cook on electric resistive elements, I need a lot more space to move things off heat. I have a modest home kitchen, and that poses a problem.
Do you have any suggestions?
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.
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
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
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
Another positive of gas is that it can be used during a power outage
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.
@@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.
@@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!
I still prefer gas, because I like to tip my cast iron skillet as I pour hot butter over my steaks.
Crank up the flame for gas and also switch to industrial cylinder for gas..
"A watched pot never boils"
ANDY : "hold me , Foster's , mate..."
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.
Gas is also harmful for your health but go on
@@lauri9061 I don't know whether that's true or not, I was talking purely from a quality of cooking experience
@@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
@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.
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.
Good metherd explanation
I use an induction stove. Not sure if maybe because it's a cheap piece of sh**, but every time I boil water I get the E5 error code. It's so bloody annoying
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.
it's not cheaper in most places, so I'm not sure what advantage you're gaining...
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.
Stupid thing to say.
As if the pan wouldn't hold heat for the few seconds it's off the hob.
@@fryertuck6496he said it will stop heating not stop cooking
@@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.
@@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
@@fryertuck6496 I agree that lifting off briefly does not make any difference at all, but that wasn’t my point
Gas all day. I'm a simple man. I see fire I think it's time to cook.
You can use a heat diffusing plate to help with those hot spots, but if it's a steel plate, those can also be used on induction stoves in a pinch. In the latter, the efficiency goes way down, but it does give you the option to use non-magnetic pots. They do have to sit flat though. Also, putting some mineral oil on the bottom helps conduct the heat better between the plate and pot, so the plate won't get too hot too fast to trigger the safety mechanisms on the induction stove, which will absolutely slow down the cooking times.
I still prefer gas... I need to see my 🔥 to cook 😅 I can 👀 eyeball the whole how low is simmer. With induction I can never get the temperature right, it's either too hot or not hot enough 🤦🏽♀️
The fire power wasn’t nearly strong enough tho
Gas . Anytime induction you can not use cast iron that is the only reason I have gas in both my homes
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.
@@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
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
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.
Good to know. What kind of hot plate?
Also USE a lid, make a big difference too.
Gas flame was going around the pot, less effective heat. Part of why the induction does well with boiling water is all the energy goes into the pot. I like both, theyre just different.
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.
I just switched to induction and it's game changing. Way way way faster than gas was because with most gas burners the flame just sends a majority of the heat around the pan into the air. The lack of indoor air pollution is super nice too.
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.
Also most houses use propane burners. But butane burnes much hotter and cleaner. Alot of restaurants use butane foe that reason. But yes induction is more efficient. Personally I van forget to turn off the stove with induction and thats a huge reason for me
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.
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.
The trouble we found with induction hobs is unless you spend alot most of the induction rings are small and are horseshoe shaped to allow for electrical connection, leaving a cool spot. So we went with a gas hob unit with no oven for pots and pans and a HYSapientia 24L Air Fryer Oven With Rotisserie as the replacement for the full stove oven unit. My next purchase will be Commercial Griddle Plate 70cm 300ºC 4.2 kW Countertop Electric Hotplate Stainless Steel, from amazon, my cousin has that unit so i know it works well, which i plan to semi recess into the counter, i'll loose abit of under counter storage but i really want one to make smash burgers and alike. But that DIY is on hold till i finish building the smoke house next to my shed.
I have used both. If you need to boil or do some standard pressure cooking stuff use induction. Highly efficient. Doesn't heat up the ladle too much even if it's metal for shorter duration of cooking
If you need to adjust the flame often, saute etc gas is better. Hands down
I think the heat spreads out better for gas, though. So for boiling or frying, when you just want as much of the energy pumping into the pan, induction is great. But when you make crepes, even at very low heat your pan is going to be too hot in the center because induction transfers all its energy to the pan near where the coil is.
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
Love this. I get asked this all the time.
One major point to remember is induction require induction pots and pans! Gas well long as it dont melt you can use it to cook.
Yes
If you put a full zipcode between the burner that is way oversized then yeah, more energy loss.
If you know what you are doing then it is closer
Induction is just as efficient as it can realistically get.
Also if pan sides are tapered or rounded you technically can still tilt the pan while it remains heated, although there probably isn't much energy transition in that layout.
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
My general rule is round bottom or when you want the sides of the pan heated (think wok or kadhai) - use gas.
If you just want the bottom of the pot heated (Dutch oven or sauce pan), use induction or electric.
Lots of heat loss /escapes from the sides with gas, and gas also heats the sides of pans. GREAT for Asian cookware which is designed for that.
Western style cookware is usually designed for flat surfaces (except some specialty stuff like a cauldron that no one really uses)
Induction stove inside and a propane wok burner outside. Gas stoves release carcinogens into the air that just gets trapped if you’re in a house.
We've used induction for years and like it best especially in our outdoor kitchen because the wind blows the gas burner down. I am sick of the boiling water demonstration. We love induction because of the incredible control we get. We can make stock so easy because we can fine tune the simmer perfectly and immediately.
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.
Mom couldn't use the two smallest sizes from her favorite new pan set. She preferred the smaller sizes for single servings. That size was also easier for her to use when her hands were bothering her. She could no longer use them when she moved because the induction top at her new place didn't recognize the smaller pans. They didn't have enough mass to pull up the magnet for cooking. The other larger pans from the set worked fine.
Try it with a properly sized pot for that size burner for a better comparison.
There is a great video on technology connections (or connextras?) about gas vs induction vs radiant heat
Nope Andy! That test is not valid. The pot doesnt fit to that gas stove and there was a unusual distance between the flame and the pot. May be not to melt the grip?It depends how much kw got the induction and if the pot etc fits, the gas would need around 25 percent more power. If the gas has double power it would win. If the pot is black it would be better. Costwise electricity is 3 times more expensive compared to gas.
I spent some years working on retail, selling kitchen stuff, and it was funny because elder people always were absolute gas-cooking defenders, while younger people were absolutely pro-induction. What nobody ever stood for was vitroceramic and I agree, get rid of those.
Personally I have 4 induction hobs and 1 gas, the one gas is for the reasons he mentioned (slanted pans etc) as well as woks and the fact that it still functions when the power is out.
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
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
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.
This man is a monster. These poor kids.