Induction Vs Gas - Which is better?
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- เผยแพร่เมื่อ 13 ก.ค. 2024
- We are testing how an induction cook-top performs verses a professional high end gas cook top. Which one boils water quicker?
Results: 1 inch of water boils how fast?
Induction: 2 Minutes roiling boil time
Professional Gas Cook top: 4 Minutes to get to boil
Induction ended up being 50% faster or ended up boiling water in haft the time. Huge time savings.
Winner in speed of cooking is Induction!!
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Yes induction is fast but it would help if you used the gas stove properly.
You’re supposed to match the size of the pot with the burner. A lot of the heat from the gas burner is going out the side of the pot not underneath.
That combined with a more scientific method by using a temperature probe to measure the temperature of the water versus just eyeballing it, there is a lot of gray area in this video.
Exactly
I like the eye test with cooking, those chefs tend to always make the best meals, not the scientific ones
Not mention he is estimating the amount of water used! About an inch? Come on, use a measuring cup so both are equal.
@@strifeup2Thus chefs prefer using induction.
Love, love our induction cooktop. So easy to clean!! Food doesn’t bake onto the surface. All the energy goes into the cookware, so the kitchen stays much cooler.
Isn’t it amazing!! Thanks for commenting.
Haiyaa, uncle roger gonna be disappointed
Induction is awesome, heating element stoves though, it's fucking terrible.
Could you please elaborate on what do you mean by “Food doesn’t bake onto the surface”?
@@tko9753because most of the heat goes directly into the pot or pan. Anything that lands on the glass top easily wipes up...or at most scrapes off with a single edge razor blade. We like the Method All Purpose cleaner and paper towels. One example of the quick response to temperature adjustments....we make coffee in a Chemex carafe. We put the carafe in a water bath at the 2.8 setting on our cooktop. Keeps the coffee at the perfect temp without burning or overheating. We "got use" to induction cooking first by purchasing a portable single element unit. Fell in love with that thing. So, when it was time for an upgrade to our main cooktop, it was an easy decision to go with induction. Cheers!
Hello, we had the option a 5 years ago and went with induction. I have worked in many commercial kitchens and love gas, but I have come to absolutely love the induction cooktop. The cost usage is actually much less minimal than you would think. For our brand the massive draw is only when on high, to bring to a boil, but almost all cooking we do is at a medium range. At a medium setting the electricity usage drops significantly. The consistency and precision of the cooking is also a plus. Finally no gas fumes and the kitchen overall never really warms up as there is no wasted heat energy.
Hi David! Thank you so much for watching our video and for leaving this informational comment! This is super interesting. Thank you for sharing with us:)
What brand of induction cook top did you buy? My biggest problem with induction portable burners is that it only heats up the small middle area, not the large circle.
@@corlissyamasaki3476 ours is a full cooktop with 4 burners. The brand is Electrolux.
@@davidharlass5984 thank you! I'll keep that in mind when I'm ready. Husband is convinced it's superior.
I wanted more into the topic of electricity usage, and no one is talking about it on TH-cam, crazy
Good video! My not at all fancy old Amana electric glass top boiled the water at 1:40 when set to hi using a Calphalon SS pot. I don't make pasta often so I didn't think about water boil times until i saw this video.
Great video, learned something.
Efficiency in heating induction is faster what about cost per hour compared to gas
If you use the stove 1 hour a day, it will cost 70-100 usd in electricity per year.
Its about the same
Depends on your prices. This probably isnt the case but if you pay both in the amount of energy they deliver (like kWh) and the same price then induction will be ~50% cheaper since its roughly double as efficient
I have 11kw of solar installed, mine costs me nothing to cook lunch and dinner..
@@aussiegruber86 boom!! that's the answer I was after!
I'm impressed by how fast induction can heat things up but a lot of my newfound interest is actually how slowly and steadily it can do it. I've always found gas quite fiddly when it comes to simmering dishes for long periods of time and even with a heat diffuser (I got one of those gas stovetops that goes to super high heat but the lowest setting is still way too high to simmer without a heat diffuser). I often have to fiddle quite a bit with those to get the flame just right to get to precisely simmering point and not boiling, and tend to have to make small adjustments every half an hour or so. I tend to use the slow cooker instead for such dishes as a result but I'd prefer to reduce the number of tools I use in the kitchen. The induction stovetop seems like it might be the right fit as something which might be able to replace both my slow cooker and gas in most cases... I might still favor gas for high heat foods like steaks but I tend to make a lot more roasts and stews and things of this sort which like to be cooked long and slow.
So interesting! Thank you for sharing your experience with us. That's great that you've found the right stove top for yourself. Thank you for watching :)
the most important thing is the cost of gas is cheaper than electric ones...
big brain take, it's the low heat levels that make induction so based.
Induction is a hell for slow cooking. Turns all your food into a coal. I have never burned a single meal until started to use induction. If you want to make something fast, it’s good, but if you want to simmer, it will destroy your food and pan. Total garbage and not worth the money
I have using induction cooker for 10 years now. It cooks fast, time saving, easy to clean, makes the kitchen neat and there's temperature. The negative side, it's motor is noisy, and over the years my frying pans get destroyed. There's a portion of my frying pan that is burned.
Use a more durable material to cook with. Something like cast iron or carbon steel where you can season it yourself.
@Mas-ud Al-hassan Yes! Cast iron can be used on induction, gas range, electrical range, over a camp fire, charcoal, put in the oven... It's heavy, but very versatile and will last forever if you take care of it.
i like this technology (induction),but i am asking about using it as water heating geyser , or if any thing ready made can buy it from anywhere ?? plz tell me
how much wattage did the induction cooktop use in this example ... my goes up to 3000W I think this may differ from kitchen to kitchen and depence on the place you put the pot and on the max power of the cooktop
Cooking is not about how fast to boil water unless you just eat KD, but how precise heat modulation and control is. Our cooktop doesn’t maintain a constant heat which make cooking very tricky.
Yeah induction wins in both respects
So you sat gas i better 😉
I use a ceramic stove and still manage to make great meals, it's all about practice and skill...
Induction is digitally controlled so it easily wins
I can imagine gas stoves is a pain in the ass to clean. Induction is just a flat glass surface. Way easier!
right
Also how hot it gets when cooking. Makes me kinda sweat
Remove the cooktop and you are good to go. I've fixed up many apartments and it's always the induction plates that are filthy, only a couple of times have I seen dirty gas cooktops
Nope not the Thermador one shown in the video. Downside is that it’s like $28,000 for the 48”. It’s simple and easy to clean because the burner is sealed and risen, so you just have to wipe the bottom.
gas works in a power outage
One small detail was omitted. What is the output watts on induction cooking stove? Will the water boil faster on a 2000W vs a 600W induction stove?
You answered your first question with your second question.
Induction is so much better. Faster boiling, higher-temp sears, far more even heating of the pan, and also much better for low-temp cooking (such as melting chocolate or making hollandaise). Some of the better induction burners even eliminate the need for things like a double-boiler. The precision and rapid response are also out of this world, I personally wouldn't go back to gas.
What should be the minimum distance between the top of an induction cooktop and the bottom of the range hood?
65-70cm
I just watched your video for the first time and subscribed , I was wondering if you need to have special pots and pans for induction stove ?
Check this video out. Hopefully it answers your question. th-cam.com/video/YQJerlPyLRw/w-d-xo.html
Cooking with gas just feels more authentic. It's fire. Grrrrrrrrrr.
MAN MAKE FIRE
Totally agree. I love the vintage feel of fire
And what about wood fire 😂 🔥🔥🔥🔥 ?
@@alainbastien of course.
and with GAS you are liable to be in a GAS CHAMBER !!!
How about the cost to run comparison?
Seems like you should have choosen smaller flame size for the gas one its wasting from around the pot
I have induction and it is amazing!
That's great you found a stove you love! We are happy to hear that.
True
Wow ❣️
And electric stoves have broilers on the top of the inside to brown/sear the top of food. Great feature gas stoves don't have.
Awesome video!! May I ask, what song was used?
Thank you! The song is Neapolitan by Guustavv.
Thanks for making this video. It really helped me decide which one to choose from.
Hello Oliver! We are glad we could help! Thanks for watching :)
How do we adjust the induction cooker if we want the food to get cooked slowly (comparable to low flame on LPG)?
Is there a setting equivalent to low fire and medium fire?
Hello! The induction stove tops have + or - signs to indicate warmer and cooler. Some use numbers (1-10) or temperatures to tell you how hot the stove top is. Just use the lowest setting to warm food slowly.
Duh.
He could have explained that a little better the first couple of setting are below gas so supoe rlow heat. The middle is a gas cooktops range the high setting is twice as fast as gas
I have had both, Induction is generally faster not just boiling water and no gas fumes in the home. Most people are better off with a decent induction cooktop, not talking about a cheap $80 portable one off Amazon we see in so many TH-cam videos.
Induction can definitely be a great option for lots of people, thanks for watching!
yeah but what was the starting temperature of the water in both tests? Who's to say you didn't use 2 different temps in each test? Plus the gas hob's burner's dimensions were unsuitable for the size of the pot. I'm not sold yet.
If cooking was a race then induction wins. So if you are a contestant on one of those cooking show contests on TV, then you definitely need an induction cook top.
Fair point! But induction is also much more efficient with its heat transfer too. Which is an important factor for some.
@@BoulevardHome I thought cooking was about how the food turned out. So that would be my primary method of comparing cook tops, then I would compare based on dependability and longevity. Speed, styling, cleaning, efficiency, and even cost aren't important to me. But I am different from most consumers.
I thought when you had the burner on it said the heat had to be underneath the pants not around it
Nice. Would you please test which one can achieve higher max temparture?
You can get higher temperature with gas but only with specialised (read expensive) professional ones.
Yes but still which is better? This video is which faster but not better
amazing
Thank you! We are so glad you enjoyed our video.
I have a nice gas stove that we like but we are remodeling kitchen and we are thinking about induction stove, but not sure though? Iam afraid if in drop a pot I will break the glass. Do they really beast a lot of electricity?
Hi Marco! Induction cooktops are built to endure dropped pots and pans! The tops are pretty durable. Induction stovetops are actually more energy-efficient than gas! 90% of the heat is absorbed by the pot/pan on induction, as opposed to gas which only 40-55% is absorbed. Please let us know if you have any other questions! Thank you for watching:)
@@BoulevardHome yea that's what I tought but after seeing all the TH-cam videos of people mentioning how expensive they are to run compare to gas and also people missing their gas stoves o started to wonder
I just bought a 1800 watt single burner today (129$) took 16.49 to bring to a boil After supper I refilled it with the same cold water (pot is cold again) now it took 13.29 on my gas stove. Back in the Box it goes. 80 celius/176 F
Is it possible to pressure can on an induction cooktop? I know my old resistive cooktop (glass) is restrictive to pressure canning, so was a bummer for me.
I use pressure cooker regularly
@@stevemaynard1957 with induction? I am interested in knowing the cost of time-consuming cooking like pressure cooking with gas vs induction.
@@ruthanna4713 everything cooks the same, Just the outset that's faster brings liquids up to boil much faster. When you adjust the temperature it's instant like gas whereas conventional hotplates still have residue heat and continue boiling until they've cooled down.
@@stevemaynard1957 Thanks, but with regards to costs of longer cooking, gas seems the more affordable... Am I right?
@@ruthanna4713 cost is negligible between the two, Never noticed any diff's with bills. I don't know where you are but gas is cheaper in UK. I cook every day for three adults from scratch. On another note if you use a wok a lot don't bother, Not enough heat. Also i've just been told i need a pacemaker 😱 Nothing to serious but induction interferes with it. So looks like i have no choice but to use gas again..😭
Induction rules as it combines timers with temperatures. Takes forgetting out of the equation. Now you failed to mention wattage of the IC, so... FYI I have a coleman propane with lots of canisters in the event of power outage
Seriously, I fell for the IC "boils water faster" info, failing to factor in wattage. I was immensely disappointed my IC boiled the same amount of water slightly slower than my gas burner I wanted to replace water boiling duty with. 1800w IC vs 17,000 BTU GB.
Came here hoping to see wattage and BTUs compared.
@mas-udal-hassan9277
more wattage = more power.
More power = faster boiling
I would be Interested in all 4 burners at the same time. That’s a real test
An interesting idea!
Try lowering gas output, so flames hit the pot directly underneath and time it again
We realized we had to small of a pot on that large of a burner, but after retesting the induction still way out performed the gas.
@@BoulevardHome also the type of pot will make a big difference. a induction pot on a gas stove isnt ideal
@@apocalypto8827 that's a good point!
@@apocalypto8827 all in all, an induction cooktop will always boil water faster than a gas cooktop.
@@apocalypto8827 There are different pots/pans for induction stoves?
Do a video on cooking!!!
If you want to boil water, use a kettle ??
That gas burner was way too big for the pan. There’s not much in it usually time wise. Positives for an induction are the cleaning which for me trumps everything, I hate cleaning gas hobs. Gas is the best for controllability and that’s why for years I never got an induction, but induction isn’t bad, they are way better than an old school electric hob. One thing to consider is that a lot of inductions (most but not all) require a high current supply so can’t be plugged into a regular 13A socket on the ring main, they need dedicated wiring. If your building a new house that’s no big deal but if you are just upgrading your hob it’s something to consider as you will need an electrician to install some new cables. Depending on the setup in your house that might not be cheap.
I find that using a small gas burner on a small pot is actually quicker than the large burner as demonstrated. Most of the heat is going up around the pot than on the bottom.
My cooker required a 32 Amps
Electric stoves dont function on single phase 120v 15A either... Most homes have a 220V 3 phase 20A already so it shouldnt be a problem...
@@andrewthomas3270 Where in the hell do you get 32 Amos ?
@@stevewilson4321 are you in the US by any chance? We have 230V single phase supplies that are generally 100 amp rated in the UK. The house will be split into different circuits, generally there is a circuit breaker for 32 or 40amps on a cooker circuit, 20amps for your general sockets (outlets). Our appliance plugs are all fused to generally either 13, 5 or 3amps depending on what it is. Therefor if you have a high powered induction hob you can’t plug it into your general outlets as they are only good for 20amps. Most induction hobs are 32amps, you do get some that are 13amps and can be plugged in but they aren’t great, they limit how high you can put the rings on so it doesn’t go over 13 amps and blow the fuse.
I thought US 220V supplies were also single phase so surprised to hear you mention 3 phase, I thought that was generally for industrial applications machine tools etc or things like electric car chargers if you want a fast charger, same as it is here. I think a 3 phase supply here is 415V but I could be wrong.
too big of a burner for that pot. I learned that the burner always needs to be smaller than the pot with gas. none of that flame was very far under the pot.
I was looking for this comment
I’ve never found a use for the largest burners on my gas range. I don’t have a pot big enough! It’s great for heating the sides of the pans though, and melting their handles.
Game over for gasoline enthusiast
Both induction and gas stoves are great! They are just different, which is good because many people prefer different things. Thank you for watching!
2:50 Result
I suffered cooking on a induction stove for 1.5 years I just installed a new gas stove and I will never look back for cooking with gas is the only way for me. I don't just boil water.
Hi Chuck! We are glad to hear that you have found a stovetop that you love.
I just moved into a new house and it has induction. Half the time the buttons don't work, I'm looking at switching to gas as well. You're still happy with your move? Even with cleanup being more difficult?
@@shocker4545 Hi Jordan, Yes even with the cleanup, I Got everything I wanted with my gas stove, I got Air Fryer, Convection bake and roast, grittle, and steam clean, I can make breakfast for 5 in 30 mins now, I have a lot of grandkids, I love to cook so much that I don't mind the cleanup. Thanks for asking 😊.
I am used both induction and gas..both works well..
But induction more better
Facts
Can i cook with clay pots on a induction top?
Clay would not work on an induction stovetop, no. We made this video all about how induction works here: th-cam.com/video/ECKV35A2fos/w-d-xo.html
My induction stove is quite the opposite, it takes forever to heat up. and when it’s heated and i wanna lower the temperature, it takes forever to go down. So i dunno where the problem is here, maybe the brand, maybe the model, either way, i’m struggling with the electric stove and am rooting for gas on this one, minus safety, i think electric is safer.
So based on gas being 8p per kWh and electric being 30p gas is still cheaper to hea water in the UK ❤
Nothing more convincing than a Michael McConaughey look alike .
Does it run on battery? :)🤔🤔🤔
Electric stoves run on electricity. So they have a plug that plugs into an outlet. Gas stoves run on gas so they have to be hooked up to a gas line.
I like these, but don't like stoves without knobs.
That's totally understandable! We offer lots of options of electric stoves that do have knobs. Check them out :) www.blvdhome.com/catalog/electric-ranges
the bad thing about Induction is it turn off and on instead of gas that is always at the same temprature. it doesn't have a high or low it just turns it off more often on low.
I have an induction range and it is not how you say, have used it for four years. Whatever temperature you set it at is a true temperature and is steady. I have heard that some single induction burners are this way but not in a range whose power source is 220 on a 50 amp breaker.
We are looking at both options for our next range. I was hoping for a good comparison, but this is not. Induction should be faster than gas at boiling water, hands down - I think most cooks understand and appreciate that. That said, I believe gas offers more control. Maybe I’m wrong. Regardless, that was not a very good gas burner. My current gas range has two flame rings on it -I don’t think it would be as fast as induction, but at least that would be a better comparison.
A Tesla will bear most gasoline powered cars, but you wouldn’t pretend to do some “legitimate comparison” by drag racing a Model S against a 1984 Ford F-150. That’s basically what you’re doing here. Trying to rig a contest you should be winning regardless. Weak.
The gas range we used is a higher end gas burner but we acknowledge that there are some issues with this video and we plan to do an updated video that should be a much better comparison. Thanks for the feedback.
Induction has great control. I swapped out out gas for induction and am very please. Also with the ability to keep the sutfce clean...
short and sweet! 👌🏼
Please meantion the wattage used by electric stove so that we can get to know the cost benifit in daily usage.
Hi Idris! The wattage for this electric stove varies for the different sizes of burners. But the wattage is from 1,200-3,000 watts.
@@BoulevardHome Thanks
try cooking something using a double boiler
such as making a custard for Banana Pudding..
demonstrate on both
time it out..
boiling water to a time limit means nothing.
Wasn't very impressed with induction, still feel gas is superior because it feels more controllable. Hard to argue with the speed to boil water though!
Several issues here number one if you live in California you can only cook when the beast has the power on. Number two I don’t know one person who has induction where one or more of the coils are burned out. It’s a great concept but it’s hard to believe we walked on the moon over 50 years ago and we can’t make a range that last longer than a week
Do you know that water should be measured in liters, not inches?
I recognize induction being able to heat things up faster to a high temp, for me though gas is better because I often use a wok and being able to get heat across a wider diameter matters more than speed. Super specific, but that's my thought.
I had the same thought after I got an induction stovetop and ended up buying a standalone portable induction burner specifically to fit the wok in. Works pretty well and frees up space on the cooktop.
The biggest thing that is missed by most is that with gas you have a constant flame (in theory) so that maintains a steady heat that will be at that temp. Electric will ramp up, cut off, ramp up cut off. Not sure about induction but probably the same. Boiling something faster isn't usually ever needed in a kitchen. Once water reaches 212F it can't get any hotter, so it is just a matter of speed in reaching that point. And having a constant flame with gas, which means steady and constant temps, is much more desired in the kitchen.
Depends. Cheap inductions stoves might have bad PWM and power cycle 2 seconds on 2 seconds off or something. Any decent induction stove will have much finer control however.
@@daniel89123 That may be true but still plays a 2nd fiddle to gas. But for most people the difference isn't enough to matter. Hell if you a good enough cook you can adjust your cooking style to whatever device you cooking on.
@@jtoker9758 No, induction is purely better than gas. Any good induction stove will modulate power in miliseconds, can keep exact temperatures, faster, less wasted heat, less heat escape into the kitchen, no fumes, etc. The only reason to use gas is for the open flame to char vegetables or flambe, which you could just use a torch for.
@@daniel89123 Gas is better at heat control, and fumes ain't really a thing unless you ain't igniting the gas. Induction isn't faster or better at keeping a temp compared to gas. There is a reason why most elite restaurants use gas.
@@jtoker9758 you can set an exact temperature with induction, this is impossible with gas unless you stick a thermometer in the pan. Every kitchen I've been in uses induction for the past 10 years, the only ones that dont just haven't swapped yet. No new restaurants open with gas stoves. The fumes from burning gas build up after running for 12 hours straight, if you dont know this you've never been in a kitchen and shouldnt speak.
Gas better than induction. Haiyaaaa!
- Uncle Roger
Thank you for the laugh. Fuiyohhhhh!
see the reason why many folks still preffer gas over induction, it might take longer
but you can visibly see the falme, so you can control the temperature alot better than with induction that's prolly the main point
Thank you for the comment! It is nice to be able to see the flame with a gas stove, but induction stoves are actually just as responsive. Thanks for watching!
@@BoulevardHome well yeah you can say that, but having a visible flame is always a simpler indicator
and in a profesional kitchen, since the flame is slower than a induction electromagnet, you can focus on other stuff while you wait for it and know you still have the time
How are you controlling the volumes of all electronic devices? Air Conditioners? thermostat? The numbers tell your exactly when you are and is more precise if you get a good enough induction.
That's the biggest bs reason and I've heard and ice heard plenty.
@@jamesisaac7684 it doesn't have to makes sense
but after 6 years of doing it, it starts to make sense, you go try then you come back and say, see ya 2029
@@jamesisaac7684 also, how do you control the spout on your shower? you tilt it to the hot side slightly, it's boiling hot, you tilt it mostly to the opposite side, temperature doesn't change at all, that's what you need to keep in mind,
induction will stay at a temperature and make sure it stays at 1 temperature, gas you can put at the lowest flame, and water will eventually boil, because heat will heat it up more and more and more as time passes
All of these comparisons have tye same issue. You're using a small pot or kettle on a large gas burner and half the heat us just cruising around the sides of the pot
Hello which is cheaper gas or induction?
At this time gas is still usually cheaper than induction. Prices have been coming down on induction as the technology becomes more mainstream and I would expect in the near future induction and gas prices will be comparable. Thanks for asking.
I know that inductive cook top is faster then gas, but how about the cost of energy which use?
If you are looking at only energy consumption gas is more efficient because it does not need much if any energy to run.
@@BoulevardHome This is simply wrong.
Depends on how much you pay for the gas vs electricity, in most areas the difference is probably negligable.
@@novacolonel5287 dont just put your baseless statements here, provide your analysis. Debate better please.
@@garethbaus5471 In the UK electric is 4x the cost of gas per kWh. So no it's not negligible in most areas.
You could put the pan in the other side of the room and wait!
That has hob was waaay too big for the sauce pan..
Gas also has more heat in long term where electric has to shut off to avoid melting..
This is bananas 🤣
Thanks for sharing your thoughts with us! We encourage everyone to do research to find what appliances are best for them. Everyone prefers different things!
Induction cooktops run cool allowing them to avoid overheating issues.
@@garethbaus5471 Interesting! Thank you for sharing.
If the the guy who ran this test had used cast iron pans, the result would be different (even though cast iron has a lot more thermal mass - thus slower to heat - compared to lightweight pans).
What he didn't realize is that the shiny (probably polished) stainless steel bottom on that pan reflected a lot of the energy from the gas burner because a significant component of that heat is radiant heat (infrared) and polished SS is an excellent IR reflector. This problem is even worse with a polished steel pan on an "all-glass" electric stovetop because an even higher percentage of the heat energy from those cooktops is infrared.
Induction stoves are literally made to be used for cast iron pans so it still would go to Induction.
That's would be point for induction then, since you don't have to worry about that. But i seriously doubt it makes a big difference, you have metal in direct contact with the heatsource. Almost all heat transfer would be by conduction, radiation would be a tiny fraction.
YAL I DIDNT KNOW HOW TO OFF THE AUTO LOCK AND I PANICKED AND I JUST OFF THE WHOLE MAIN SWITCH... am I gonna die
update: I am still alive
longer and slow cooking better than fast just for your records
This is all very well and good but boiling water is not cooking. I've had induction cookers a couple of times in the past and you just can't stir-fry, make pancakes, get a pan as hot as hell to do a steak, or perform the subtleties as you can with gas.
Induction actually helps cook better food as well since it heats pans evenly, so long as the pan is flat. Whereas gas is the one with the most uneven cooking results. Plus cleanup is sooooooo easy with induction and so much safer for kids and the elderly.
Cleanup is definitely a pain on gas stoves! And you are spot on with the pan being flat. We made a video covering the different types of cookware and what's best, and a flat pan is very important for smooth top ranges! (electric and induction)
Everything cooks well on gas, much better cooks on wood fire. Wood fire food is much better in terms of taste.
I disagree! It's the limitations of Induction and Electric, that I just can't stand! Like using the old, "Suzy Bake Ovens," for little kids to me. I can't get turkeys nice and crisp, just all soggy in the oven. I can't use my cast iron dishes on it, they'll scrape the heck out of the top! And oh, I can't tell you how many times that I've had to take a FLAT razor blade to the top of an Induction top, and slowly, carefully, scraaape the crud off! Tomato sauce, the worst. I began using gas, since a toddler, knew to put my hair back. Yes, touch it, OUCH! Electric, I've gotten more 3rd degree burns on my hands, it's awful! Gas burners begin to cool off, as soon as you turn them off! 3.5 is 350 degrees, BTW, on most gas stove tops. I make a mark on all my stove tops on the regular burners, for pancakes. I put the kettle onto the burner, that I just cooked on.
I just wipe it down with a sponge, spot clean, as it were, with light sudsy water, then dry it off. Simple green, at the worst.
2)What is another thing you can do on a gas stovetop? Puff my flour taco shells, directly over the heat.
3) I can light the range, without electricity, heat my water, cook spaghetti, the meat, make food. You can't do that, with either electric or induction!
What can I do, if there's none of the above? HOOK a propane tank up to my stove, with the shifting of some parts! Better have some great ventilation, but you most certainly can''t do that, with the other two stoves.
In actuality, I'd use the BBQs, outside. But during the rolling Blackouts in the summer in California, my apartment complex is gas stoves, so we all are set, for cooking.
Go ahead, point out that the gas ovens now have heat induction, on the oven, or one of the ovens, and Air Fry. Still uses gas, to power it.
The BEST RANGE to BUY? The one that makes YOU happy, of course! Not your mom, not your significant other, not anyone else! YOU! Don't give in to others, or you will regret it!!
That eye was too large for that pot causing the heat to just flow out towards the sides. A smaller eye would have concentrated the heat on the bottom.
Induction watts please
"very fun demo" you literally waited for water to boil.
And you watched someone waiting for water to boil, what's your point?
The video is entitled better not faster.
0:52-2:25
Dude you not fooling anyone you used the simmer burner on the gas stove than the power burner
Putting your phone near the induction stove is not a good idea, is it?
Would be nice to see non induction cookware - aluminum or copper for the gas stove.
This is not about which cooking is better but which is faster....
That's why we have kettles
The idea of having a touchscreen stove annoys and aggravates me beyond belief. Induction is cool though.
I hate my new electric stove 😞 it doesn’t cook steaks bacon or anything good
What about the cost of power
If you are looking at cost of power it’s not a far comparison. Gas cooktops do not require any power even though many of them us it to light. The induction cooktop usually requires a 220 volt outlet.
@@vv1n_yt No one can answer this for you, it varies significantly by area and by year. It depends what your current gas and electric companies are charging which always changes. Just assume its a negligible difference either way.
When cooking with an induction you need to be next to your pots ...i use to burn food ...it is so fast
What’s the cost of running it on electricity vs Gas? I want to believe gas is cheaper than electricity.
Which one is cheaper to operate gas or induction?
This all depends on your local electric and gas rates.
Did you measure out the water
Water was the same amount of water.
It wouldn't have been hard to use a measuring cup to ensure the same amount of water. Also, the pot thickness matters too, along with the burner to pot size ratio.
Induction is still cool, like the portable ones that plug into an outlet, but when I boil water in an electric kettle, it heats up just as (or almost as) fast as induction; but then the water cools down faster than if I boiled water in a kettle over a gas stove. I would choose gas over induction for everyday cooking.
you are a special breed my friend.
but you have to buy all new pans to work on an induction cooktop
I thought gas was faster!
미국은 땅이 넓은데 가스 연결이 다 안된 지역이 많지 않아? 그럼 미국은 전기로 요리하는것이 더 좋은곳이 많은가? 인덕션이 미국에서 인기가 어떻지"?
Is fast always better when cooking?
Not necessarily. But quicker boiling means you can get to cooking faster!
I am all about Electric . One of my hobbies is working with solar panels...I have to say gas stove cook way better then electric stove ....the food even tastes better on gas ... your water test is not a very good test unless you're doing a gas to gas stove test or electric to electric stove test because a gas stove and electric stove does not transfer heat the same way...
When it comes to food taste slow cooking taste way better than fast cooking
You can do that too with induction
He didn't even mentioned the watts of the induction.
Well if I was cooking in a restaurant where speed is important I'd consider induction. At home I don't care so BFD.
I get the concept, however there are other variables that come into play here. The pot is making direct contact with the induction as oppose to the fire heating up the grill and pot.
He should also detail about cost of operation considering gas would be less expensive.
Hi Cornell! Thanks for sharing your thoughts with us. We will take your feedback into consideration for future videos!
@@BoulevardHome thank you for replying! I have checked out your website and found some amazing appliances you’re selling.
Also, it comes down to people preference. As a Chef, I’d prefer a gas top. However, for cleaning benefits, I would most certainly look into and inductor.
@@cornellyoung17 Thank you for visiting our website! Yes, gas stoves can be tricky to clean sometimes! The easy clean up is definitely a pro when it comes to induction stoves.
@@BoulevardHome this is true! Also, how about cabinet storages for kitchens? I wasn’t on the site for very long, but was looking to add more storage pullout trays in my kitchen.
@@cornellyoung17 Unfortunately, we don't sell cabinetry. But I would be more than happy to help you find anything else on our site!
Induction does not have instant control as people claim because the glass/ceremaic top will be at the same temperature as the pot. So even if you have reduced the power, the heat is still there. This is why after cooking, the hob is still hot and my induction cooker has a warning light/message. With a gas stove, only the flames are in contact with the bottom of pot. So any adjustment to the flames will impact the heat going to the pot. This is coming from a person that uses both on a regular basis due to travelling for work.
Which type do you suggest?