I bought a single hob counter top induction unit by Duxtop. I've had it for about a year and I love it, so much so that I just bought a freestanding induction range to be delivered March 9, 2018. I have had an all electric home for 32 years.
noneof yourbusiness Good thinking...I've never owned an induction burner but did use one in culinary school and i gotta say, the efficiency of induction clearly wins ovee gas in a mobile setting.
you have the option of using a silicon mat or a paper towel, I suppose the test would be to stick said pan over your other surfaces that scratch easy if it does it there it will do it on the glass.
My last year at the Univ of Kansas (1979-80) I returned from Christmas Break a couple of days early (which was lucky, my pipes would have been frozen by morning if I had not turned all the faucets on.) Downtonw, a gas main cracked under an alley behind an apartment building. It was a very cold, wiindless night, and the gas just accumulated until it found a spark. It blew down a set of apartments, killing 5. It would have killed more, but most of the residents were still on break. In California, there was a main pipeline which was not properly maintained, and it blew and took out about 50 houses, with a number of deaths. These kinds of events happen every few years while our infrastructure ages and the gas companies priortize new pipelines to export gas and delay maintenance/replacement of existing lines til the last minute (just in time, they hope) When they guess wrong, lives are destroyed. I do not like gas, for the same reason many shooters who hand load ammo are banished to the garage by their wives --- no explosives in the house.
Not all countries are like urs... I have cooked with gas for a good 35 years and Loved it. if I could still continue to use gas I would. Sadly I had to move and where I am now the only viable option is induction. I have always Loved gas and always will. What your talking about is near unheard of in my country.
I love, love my induction cooktop!! I bought a GE at the beginning of the pandemic--it lasted only TWO WEEKS. Broken, they could not fix it. Paid GE another $1100. 00 because my stove was not in stock. Got the GE Cafe--oh so pretty, cooks greats, and bakes good too until it too DIED A COUPLE OF MONTHS IN!!!. GE RIPPED US OFF FOR $2700.00. DO NOT BUY GE UNLESS YOU WANT TO GET RIPPED OFF with the worst customer service. GE trained technicians could not fix our second stove after 7, yes SEVEN visits by 7 different techs!! We had to buy another brand--no problems!!!
I noticed how they turned the gass way down so the Induction cook top would seem better. If they turned the gas up to a higher temp I am sure that the water would be boiling. Also if the put warm water in the pot on gas it has to cool down so it can heat up.
@@SigrunHT if they put the warm water in the pot using gas or induction the water has to cool down so it will start to boil. Funny, cold water has to warm up before it will start to freeze.
PLEASE DO NOT BUT A BELLING INDUCTION HOB!!! We purchased a Belling Cookcentre in November 2021 and the Induction hob is terrible. It pulses on and off like no other Induction hob. We have had a Bosch for 10 years and it was wonderful, and even a small Tefal one was good, but this Belling one is awful. We have raised it as an issue with Belling but have been told "that's the way it works", and so far told they will not change it or refund us. We are so disappointed, as it makes cooking food at low temperatures almost impossible. For example at level 3 it is ON for 0.5 seconds and then OFF for 7.5 seconds. At level 4 it is on for 1 second and then off for 7 seconds. At level 5 it is on for 1.5 seconds and then off for 6.5 seconds. Even at level 7 it is on for 3.5 seconds and then off for 4.5 seconds! This exaggerated pulsing is awful.
Alex Geller sure, you're never sure what to really believe here, but it is true that induction is at least 2 times faster compared to gas and that it only loses 10% of its energy compared to 40 to 60% on gas stoves. But of course, the water on the gas stove should've been boiling by the end of the video…
I have both gas and induction and I put a pot of water to boil pasta on the gas burner on full blast (flames not going beyond the pot width) and I do the same on the induction. My pasta is done on the induction before the gas one has even boiled. It really is that fast. Also with gas you lose 60% of the energy while the induction keeps almost 90% of the energy because it’s the vessel that becomes the burner. It’s the most eco-friendly method of cooking there is. I don’t use my gas burners anymore.
Old technology just hitting the US markets. Cooking is honestly subjective. I prefer gas stoves over these things. But, numbers don't lie, they are faster at boiling water. So it has that going for it.
..with the spoon set accidentally on a gas stove "burner" or induction point, why would I do that, unless I'm very, drunk dumb about it. So it is a dumb resistant stove for how much?
I've always preferred gas for cooking. And, even after having used an induction cook top I still prefer gas - but, I do like the induction cook top. I just don't like it for everything. For example, popcorn is a breeze over a gas cook top! When you need to shake your pot to keep the kernels moving, the heat remains the same coming from the burner. But, if you lift the pot up off the induction burner to shake your pot to keep the kernels moving, the stove shows an error message and stops heating the pot - which interferes with popping the popcorn! Indeed, any time you need to move your pot or pan while cooking on an induction burner the thing is going to stop heating and give you an error message! So, no flipping your omelets or steaks or burgers or stir fry or anything else, for that matter! But, what I do like about induction cooking is that it does not heat up the kitchen as much as gas! About 60% of the heat coming from a gas burner is wasted as it rolls around the edges of the pan and that heat ends up heating the vent hood and the rest of the kitchen! But, there is very little lost heat from an induction burner because the pan itself is what is getting hot, which is much more efficient. Bringing a pan up to heat is really fast with induction! And, I do like the precision of being able to set a temperature for the induction burner, which is something I can't do on a gas burner. And, of course, I really like the easy cleanup of an induction cook top! And, the cook top can be used as additional counter space for prep, if needed! One thing I did notice on my induction cook top - a 1500 watt single burner unit I picked up on ebay for $39.99 - is that the magnetic field is not uniform, which can result in hot spots in my cookware, especially when browning or braising. That's kind of annoying, but it might simply be a problem with the design of my particular unit. I haven't heard other people complain about this. But, it has caused me issues when trying to braise or brown meats in either stainless steel or cast iron.
Put it this way, gas burners loses 60% of energy when cooking while induction only about 10% so induction keeps about 90% of energy because it’s the vessel that becomes the burner. The $25 you spend on gas you throw away 60%. You save money with induction and it’s the most eco-friendly cooking method there is.
use the rakh ashes for cooking long long time and stone so heat remain inside after switch off the stoves any material which stay warm after heating once
@DW. thanks much. I’ll look into that 👍... happy NORMAL new year too btw. All the best in 2022- actually I’ve heard ‘rumours ‘ that there’s many ppl going to MAKE this year normal 😃 ( says all this is a lie 🤷🏻♀️😕)
@@katehopkinsbrent5573 Happy new year to you too! I see many love drama, so if cutting out the drama of others is normal. I am on board with that. What I am learning about these is the watts make a difference. Also your pan. The counter top portable ones (110) are lower then the built in on (220). So of course the 220 would work better. My double has a 1800 watt and a 1000. If I have the 1800 (boiling) going, the other unit will lower in power. Not a bad thing if you are aware of this and need something kept warm while browning something. But the best thing about these is the simmer, or constant heating at certain temps. Unlike electric that tanks on you and then starts back up. You find the right temp and the simmer doesnt change. And if you add something it doesnt take long to get back to that simmer. Depending on how much you need to boil down and the size of the pot. Look for how many watts it uses.
Less than infrared / coil stove tops. First, you don't waste any energy when using cookware smaller than the burner. Second, you directly heat up the pot instead of heating up the coil first (then the glass plate on ceramic) and finally the pot itself - losing energy with each transfer.
I was thinking of getting a GE gas range but with this video Clip it appears that even with GE's pro chef line "monogram" does not have enough oomph to heat up that little bit of water... Samgung here I come 21000 btu. No induction even how amazing the new technology may be. Have you compared the natural gas price vs. the hydro price?
The glass used is harder then the metal from pans, so no. It wouldn't unless you put sand on it (some minerals in sand are harder then glass) and rub a pan on it. Try scratching a phone with a coin. Doenst work
I really have an issue with induction everyone around tells me how super modern, clean, energy efficient, fast, safe it is. No one talks how the food prepared with it tastes like. Or how about frying, doesn't it change in that method compared to the traditional? Since the only thing that gets heated up in induction is the pan itself to be specific it's bottom. How does it affect the preparation of thigns that are thicker like omlets or a steak. The sides of the pan absorb much less warmth in the induction rather then in the gas therefore the sides of the pan do not participate in the cooking process anymore. I remember thick pieces of crusted fish my mother in law prepared they were black on the bottoms and totally pale on the sides.
on my induction cooker, I use cast iron, enamel and stainless steel - low temperature long cooking, to high temp stir fry in a wok :) Induction is great
ardehel so because your mother in law happens to burn / overcook fish AND owns an induction cooktop it’s got to be the new technologies fault? I use induction and I’ve had 0 problems
Induction cookers are simply a coiled up wire. When electricity passes through it, it creates a magnetic field. This magnetic field is what makes the iron molecules vibrate and create heat from the friction. The heat is created directly at the pan and then transfers inwards to its contents as well as outwards to the stovetop. The stovetop itself does not create heat but it can still be warm where the pan itself was sitting with a high temperature.
The majority of the world's population use a Wok for cooking . These Induction cooktops will not heat the sides of a Wok so you'll end up stewing your food in the small area at the bottom if you can find one that has a small enough induction area to work at all. Maybe there is a market for an adapter device or a concave induction surface. I'm sticking with the Gas for now. Cheers Eric
@@ultimatezero00 not all Asians use woks are you dense? Whens the last time you saw a brown dude cooking in a wok? Also if the wok is induction compatible it will heat evenly
so you mentioned induction is amazing and magic yet why do most chefs have gas? shall I explain why? I have used electric hotplate cookers and electric ceramic cookers and finally I have also cooked on the induction cooker They are all basically non efficient when cooking curries, sauces and many styles of cooking which is why chefs always choose gas gas cooks the food at a rate which the food cooks the best with whilst the hotplate just cooks untimely and inefficient the ceramic electric cooks either too hot and takes ages to heat up again and is slightly better than the hotplate the Induction is actually very good at heating water and that is basically it if you boil veg and boil water for pasta and really cook basic food then this is for you but for chefs like myself? NO WAY will I ever sacrifice the flavour of my food for expensive crap like electric cookers look at all the chefs in the world they cook on gas in Thailand and India the best places and diversity in food is cooked on gas not because they cannot afford it but because they are not stupid enough to sacrifice quality for glam if you are a chef or cook passionately? Stick to gas if you are like most western cooks and you just boil then use the induction cooker (it looks great... easy to clean ... very fast ... and basically a load of shit on a stick) just like the modern way of cooking nowadays hope this helped everyone by the way I have cooked for my mother for 35 years as I look after her and I can tell you that I have used every type of cooker and I can never use anything less than gas to cook the amazing quality of food I cook for my mother I cook over a few 100 different types of curries and Thai, Malay, Italian, Bengali, English and Spanish as well as Persian and finally Chinese too peace and love and like my ancestors said "let food be thy medicine and medicine be thy food"
RUPA CHITNAVIS I have used induction and it is good for boiling water and rapid cooking in an artificial method I recommend you get gas and make sure you get a good gas cooker that gives out a good amount of gas when burning I do not recommend induction for Asian cooking as the high speed of heating interferes with the quality of sauces and caramalising of onions and stewing of meats at different temperatures
If one has the most highly sensitive induction cooker money can by, one can re-learn a new skill cooking certain recipes. If ALL the ferrous molecules in cooking material top/bottom heat up, Grreat. But it is dependent upon the shape/periphery of the magnetic indutor elements, which does not have a sold plane that would induct All ferrous molecules. Even so, cast iron having more ferrous molecules than an inductive nice inductive SteelClad, one would use primarily all cast iron than steel alloy for best results. But don't drop it on the glass stove, even a crsck or chip, You'll have to replace the whole dang stove. I think, gas stove is more price effective and efficient in the long haul. *(I'm not not a chef)
hate hate cooking on induction. Gets scratch each time you steer a pan, you have no sense of temperature control, you have to tip toe with your food. yeah just good for video trick with the egg half cooked, but for daily awesome cooking, it's pure crap.
My family bought me a little one burner unit, and I used it all the time. Best technology. Building a house now and it will be my cooking method
bones549 my dad built a house in as sunnyvale washington and a houseboat! you sound like him
I have been cooking on a GE CAFE induction stove for 4 years. Absolutely love it 🥰. I have found it to be superior to gas.
Same exact stove, 4 years, and also very happy
No way greater than gas stove which is easier to use control more cookable and better cooking support
I wasn’t allowed a gas cooktop, so I got and induction one and am loving how pretty a shiny it is.
Do you cook on it ? Or just look at it , maybe put a vase on it
I get it, induction is nice, and i prefer it also. You guys didn't crank the heat up on the gas burner.......
I bought a single hob counter top induction unit by Duxtop. I've had it for about a year and I love it, so much so that I just bought a freestanding induction range to be delivered March 9, 2018. I have had an all electric home for 32 years.
noneof yourbusiness Good thinking...I've never owned an induction burner but did use one in culinary school and i gotta say, the efficiency of induction clearly wins ovee gas in a mobile setting.
I just stuck my hand on the side of my burner. Your right. Who would have known. Thumbs up.
This was great. They're adorable. And making me not hate my induction so much.
i just purchased a nu wave pic its aweosome u dont have to a professional chef to own an induction cooker, its awesome product.
Best informative video I've seen, would like to know if inexpensive cast iron would scratc the glass
I put a fireproof cloth that's for induction cooking with the pan on top of it to cook. Cookers never had a mark on it and it cooks just as fast
heppy031081 I didn't even known there was such a thing available for that purpose! Thanks for the info.
you have the option of using a silicon mat or a paper towel, I suppose the test would be to stick said pan over your other surfaces that scratch easy if it does it there it will do it on the glass.
I like how they had the gas stove on half. No way was that at full.
My last year at the Univ of Kansas (1979-80) I returned from Christmas Break a couple of days early (which was lucky, my pipes would have been frozen by morning if I had not turned all the faucets on.) Downtonw, a gas main cracked under an alley behind an apartment building. It was a very cold, wiindless night, and the gas just accumulated until it found a spark. It blew down a set of apartments, killing 5. It would have killed more, but most of the residents were still on break.
In California, there was a main pipeline which was not properly maintained, and it blew and took out about 50 houses, with a number of deaths. These kinds of events happen every few years while our infrastructure ages and the gas companies priortize new pipelines to export gas and delay maintenance/replacement of existing lines til the last minute (just in time, they hope) When they guess wrong, lives are destroyed. I do not like gas, for the same reason many shooters who hand load ammo are banished to the garage by their wives --- no explosives in the house.
James Horn j.
Are you familiar with the gas explosion at texas school in the 30s..thats when they started odorizing gas over 200 died
New London , Tx 1937 almost 300 died
Not all countries are like urs... I have cooked with gas for a good 35 years and Loved it. if I could still continue to use gas I would. Sadly I had to move and where I am now the only viable option is induction. I have always Loved gas and always will.
What your talking about is near unheard of in my country.
I love, love my induction cooktop!! I bought a GE at the beginning of the pandemic--it lasted only TWO WEEKS. Broken, they could not fix it. Paid GE another $1100. 00 because my stove was not in stock. Got the GE Cafe--oh so pretty, cooks greats, and bakes good too until it too DIED A COUPLE OF MONTHS IN!!!. GE RIPPED US OFF FOR $2700.00. DO NOT BUY GE UNLESS YOU WANT TO GET RIPPED OFF with the worst customer service. GE trained technicians could not fix our second stove after 7, yes SEVEN visits by 7 different techs!! We had to buy another brand--no problems!!!
Great video!
I noticed how they turned the gass way down so the Induction cook top would seem better. If they turned the gas up to a higher temp I am sure that the water would be boiling. Also if the put warm water in the pot on gas it has to cool down so it can heat up.
Your last sentence makes no sense whatsoever.
@@SigrunHT if they put the warm water in the pot using gas or induction the water has to cool down so it will start to boil. Funny, cold water has to warm up before it will start to freeze.
Induction in every test shows its faster. They didn't skew the results. th-cam.com/video/RajIEjHOCsM/w-d-xo.html
@@SigrunHT You're right. th-cam.com/video/8Kak8EHAQyw/w-d-xo.html&ab_channel=RimstarOrg
How is the GE monogram pizza oven? Can you guys do a nice video reviewing the pizza oven
Thank you!
PLEASE DO NOT BUT A BELLING INDUCTION HOB!!! We purchased a Belling Cookcentre in November 2021 and the Induction hob is terrible. It pulses on and off like no other Induction hob. We have had a Bosch for 10 years and it was wonderful, and even a small Tefal one was good, but this Belling one is awful. We have raised it as an issue with Belling but have been told "that's the way it works", and so far told they will not change it or refund us. We are so disappointed, as it makes cooking food at low temperatures almost impossible. For example at level 3 it is ON for 0.5 seconds and then OFF for 7.5 seconds. At level 4 it is on for 1 second and then off for 7 seconds. At level 5 it is on for 1.5 seconds and then off for 6.5 seconds. Even at level 7 it is on for 3.5 seconds and then off for 4.5 seconds! This exaggerated pulsing is awful.
the gas stove is set to something just above a pilot light! please...
Alex Geller sure, you're never sure what to really believe here, but it is true that induction is at least 2 times faster compared to gas and that it only loses 10% of its energy compared to 40 to 60% on gas stoves.
But of course, the water on the gas stove should've been boiling by the end of the video…
Alex Geller تغ
I have both gas and induction and I put a pot of water to boil pasta on the gas burner on full blast (flames not going beyond the pot width) and I do the same on the induction. My pasta is done on the induction before the gas one has even boiled. It really is that fast. Also with gas you lose 60% of the energy while the induction keeps almost 90% of the energy because it’s the vessel that becomes the burner. It’s the most eco-friendly method of cooking there is. I don’t use my gas burners anymore.
use the alloys combination which remain warm and harmless chemistry with foods
Old technology just hitting the US markets. Cooking is honestly subjective. I prefer gas stoves over these things. But, numbers don't lie, they are faster at boiling water. So it has that going for it.
..with the spoon set accidentally on a gas stove "burner" or induction point, why would I do that, unless I'm very, drunk dumb about it. So it is a dumb resistant stove for how much?
Probably meant for children, I was especially fucking stupid and I probably burnt my Hand on the stove a couple times
Recco, Looks like a feature made for you.
I've always preferred gas for cooking. And, even after having used an induction cook top I still prefer gas - but, I do like the induction cook top. I just don't like it for everything.
For example, popcorn is a breeze over a gas cook top! When you need to shake your pot to keep the kernels moving, the heat remains the same coming from the burner. But, if you lift the pot up off the induction burner to shake your pot to keep the kernels moving, the stove shows an error message and stops heating the pot - which interferes with popping the popcorn! Indeed, any time you need to move your pot or pan while cooking on an induction burner the thing is going to stop heating and give you an error message! So, no flipping your omelets or steaks or burgers or stir fry or anything else, for that matter!
But, what I do like about induction cooking is that it does not heat up the kitchen as much as gas! About 60% of the heat coming from a gas burner is wasted as it rolls around the edges of the pan and that heat ends up heating the vent hood and the rest of the kitchen! But, there is very little lost heat from an induction burner because the pan itself is what is getting hot, which is much more efficient. Bringing a pan up to heat is really fast with induction! And, I do like the precision of being able to set a temperature for the induction burner, which is something I can't do on a gas burner. And, of course, I really like the easy cleanup of an induction cook top! And, the cook top can be used as additional counter space for prep, if needed!
One thing I did notice on my induction cook top - a 1500 watt single burner unit I picked up on ebay for $39.99 - is that the magnetic field is not uniform, which can result in hot spots in my cookware, especially when browning or braising. That's kind of annoying, but it might simply be a problem with the design of my particular unit. I haven't heard other people complain about this. But, it has caused me issues when trying to braise or brown meats in either stainless steel or cast iron.
Can't compare a $39.99 gadget to a real induction cooktop.
What about electricity?
If I spend $25 on gas a month, what would be my cost in electricity?
not that much!
yoheff988 Probably Very Similar. Induction is super energy efficient.
Put it this way, gas burners loses 60% of energy when cooking while induction only about 10% so induction keeps about 90% of energy because it’s the vessel that becomes the burner. The $25 you spend on gas you throw away 60%. You save money with induction and it’s the most eco-friendly cooking method there is.
Cream OR marinara
use the rakh ashes for cooking long long time and stone so heat remain inside after switch off the stoves
any material which stay warm after heating once
Hisense convection stovetop
I got induction cooktop but it does not heat up
Never trust a thin chef
Would this be good for boiling down maple sap ( much quicker )??
never done that myself. But I got a two hob for Christmas. I am pretty sure it would do what you need nicely. I love mine.
@DW. thanks much. I’ll look into that 👍... happy NORMAL new year too btw. All the best in 2022- actually I’ve heard ‘rumours ‘ that there’s many ppl going to MAKE this year normal 😃 ( says all this is a lie 🤷🏻♀️😕)
@@katehopkinsbrent5573
Happy new year to you too!
I see many love drama, so if cutting out the drama of others is normal. I am on board with that.
What I am learning about these is the watts make a difference. Also your pan. The counter top portable ones (110) are lower then the built in on (220). So of course the 220 would work better. My double has a 1800 watt and a 1000. If I have the 1800 (boiling) going, the other unit will lower in power. Not a bad thing if you are aware of this and need something kept warm while browning something. But the best thing about these is the simmer, or constant heating at certain temps. Unlike electric that tanks on you and then starts back up. You find the right temp and the simmer doesnt change. And if you add something it doesnt take long to get back to that simmer.
Depending on how much you need to boil down and the size of the pot. Look for how many watts it uses.
GOOD to know THANK YOU. The STEADY non changing temp would be wonderful to boil maple sap down. Slow and steady 👍.
Delicious. Recipe?
How many watts are these cook tops?
The Monogram cooktop is 50 amp for the 36 inch and for the 30 inch it is 40 amp
Mind says 100 watts to 1800 watts
@@kennethrogers3687 Then induction cooking sound like one very power hungry thing, monthly electric bill must be damn high.
@@infinitepawer you've said that on multiple videos now; you're wrong.
Yes but energy cost?
Less than infrared / coil stove tops. First, you don't waste any energy when using cookware smaller than the burner. Second, you directly heat up the pot instead of heating up the coil first (then the glass plate on ceramic) and finally the pot itself - losing energy with each transfer.
Gas is more expensive than electricity anyway so I’d go for induction.
@@pf5658 yeh im leaning that way now anyway
I was thinking of getting a GE gas range but with this video Clip it appears that even with GE's pro chef line "monogram" does not have enough oomph to heat up that little bit of water... Samgung here I come 21000 btu.
No induction even how amazing the new technology may be.
Have you compared the natural gas price vs. the hydro price?
Doesn't it scratch?
The glass used is harder then the metal from pans, so no. It wouldn't unless you put sand on it (some minerals in sand are harder then glass) and rub a pan on it.
Try scratching a phone with a coin. Doenst work
What a load of crap!
Did you guys even turn the gas on?
Joe’s bossy
A please would be nice...
I think your gas hob is broken.
cant boil water on low, fella's
bunk... induction cooking is awesome and is more powerful than gas, however, with a good gas stove, one can boil water in nearly the same time
2x faster is not 'nearly the same time'.
How much power do they use?
First world problems right here
That may well be but induction is cheaper $. And I can start cooking then go on an errand knoqing that it will turn off when food is done.
Give me a break! I have both types and the gas would have boiled also.
Of course they boil. What they are saying is the time it takes for it to boil.
I really have an issue with induction everyone around tells me how super modern, clean, energy efficient, fast, safe it is. No one talks how the food prepared with it tastes like. Or how about frying, doesn't it change in that method compared to the traditional? Since the only thing that gets heated up in induction is the pan itself to be specific it's bottom. How does it affect the preparation of thigns that are thicker like omlets or a steak. The sides of the pan absorb much less warmth in the induction rather then in the gas therefore the sides of the pan do not participate in the cooking process anymore. I remember thick pieces of crusted fish my mother in law prepared they were black on the bottoms and totally pale on the sides.
Seems something like Cast Iron would solve that no? I'd expect cast iron to self-conduct the heat to the sides, but I'm not really sure.
on my induction cooker, I use cast iron, enamel and stainless steel - low temperature long cooking, to high temp stir fry in a wok :) Induction is great
The bottom of the pan is used to cook things...No need to complicate the process of thermalization.
ardehel Well his bacon looked perfectly fried and crispy same as if on gas....
ardehel so because your mother in law happens to burn / overcook fish AND owns an induction cooktop it’s got to be the new technologies fault? I use induction and I’ve had 0 problems
Hi sense
I have 18/10 stainless steel cookware but a magnet will not stick to the bottom. Does that mean it will not work with induction? Thanks
Sorry - it will not work : (
Worse- if it’s not magnetic it’s not stainless steel.
@@satanismybrother Wrongo.
Lisa righto
@@karunald....i stand corrected.
I guess it takes a while to learn to cook on, if you’ve used gas your whole life.
Thats not how. I want to know how?????
Induction cookers are simply a coiled up wire. When electricity passes through it, it creates a magnetic field. This magnetic field is what makes the iron molecules vibrate and create heat from the friction. The heat is created directly at the pan and then transfers inwards to its contents as well as outwards to the stovetop. The stovetop itself does not create heat but it can still be warm where the pan itself was sitting with a high temperature.
The majority of the world's population use a Wok for cooking .
These Induction cooktops will not heat the sides of a Wok so you'll end up stewing your food in the small area at the bottom if you can find one that has a small enough induction area to work at all.
Maybe there is a market for an adapter device or a concave induction surface.
I'm sticking with the Gas for now.
Cheers Eric
midgoog2 the majority of the world's population use woks for cooking wtf? Not everyone is Asian LMAO.
they have tools for woks for induction cooktops
In fact, there are more asians in the world, more than the half of population LMAO
@@ultimatezero00 not all Asians use woks are you dense? Whens the last time you saw a brown dude cooking in a wok? Also if the wok is induction compatible it will heat evenly
The proper way to cook with a wok is above a jet burner anyways, which is far faster and hotter than induction at heating the pan.
Awy
Music socks turn it down
Marinara😅🤣😂
The water on the gas wasn’t even on full. Fake video. Smh
Cho
so you mentioned induction is amazing and magic
yet why do most chefs have gas?
shall I explain why?
I have used electric hotplate cookers and electric ceramic cookers and finally I have also cooked on the induction cooker
They are all basically non efficient when cooking curries, sauces and many styles of cooking which is why chefs always choose gas
gas cooks the food at a rate which the food cooks the best with
whilst the hotplate just cooks untimely and inefficient
the ceramic electric cooks either too hot and takes ages to heat up again and is slightly better than the hotplate
the Induction is actually very good at heating water and that is basically it
if you boil veg and boil water for pasta and really cook basic food then this is for you
but for chefs like myself? NO WAY will I ever sacrifice the flavour of my food for expensive crap like electric cookers
look at all the chefs in the world
they cook on gas
in Thailand and India the best places and diversity in food is cooked on gas
not because they cannot afford it but because they are not stupid enough to sacrifice quality for glam
if you are a chef or cook passionately? Stick to gas
if you are like most western cooks and you just boil
then use the induction cooker (it looks great... easy to clean ... very fast ... and basically a load of shit on a stick)
just like the modern way of cooking nowadays
hope this helped everyone
by the way I have cooked for my mother for 35 years as I look after her
and I can tell you that I have used every type of cooker
and I can never use anything less than gas to cook the amazing quality of food I cook for my mother
I cook over a few 100 different types of curries and Thai, Malay, Italian, Bengali, English and Spanish as well as Persian and finally Chinese too
peace and love and like my ancestors said
"let food be thy medicine and medicine be thy food"
opinions are like asso's every one has one, no hard feelings friend.
hunkydude322 Way to be a jerk! If you disagree, disagree on the merits. Calling people names is for children.
Mother and Son Diary UK Please tell me should I buy a induction cook top or gas? As I am a Indian and cook Indian food more
RUPA CHITNAVIS
I have used induction and it is good for boiling water and rapid cooking in an artificial method
I recommend you get gas and make sure you get a good gas cooker that gives out a good amount of gas when burning
I do not recommend induction for Asian cooking as the high speed of heating interferes with the quality of sauces and caramalising of onions and stewing of meats at different temperatures
If one has the most highly sensitive induction cooker money can by, one can re-learn a new skill cooking certain recipes. If ALL the ferrous molecules in cooking material top/bottom heat up, Grreat. But it is dependent upon the shape/periphery of the magnetic indutor elements, which does not have a sold plane that would induct All ferrous molecules.
Even so, cast iron having more ferrous molecules than an inductive nice inductive SteelClad, one would use primarily all cast iron than steel alloy for best results. But don't drop it on the glass stove, even a crsck or chip, You'll have to replace the whole dang stove. I think, gas stove is more price effective and efficient in the long haul.
*(I'm not not a chef)
hate hate cooking on induction. Gets scratch each time you steer a pan, you have no sense of temperature control, you have to tip toe with your food. yeah just good for video trick with the egg half cooked, but for daily awesome cooking, it's pure crap.
Nah
It is not cooking Best food is cooked on fire flames because fire is alive and random