Definitely team Induction! I previously used a Wolf gas cooktop and hated the cleanup after waiting for the cast iron grates to cool down. I have been cooking on the Samsung induction for 5 years and love it. Here is a TIP/TRICK that amazes my friends.... place a paper towel sheet below the pan and start cooking. It makes clean up even easier and helps against pan scratches! Try it.
Seen and read a lot on these things. I have only two concerns. Both of which are "at the time of purchase" concerns. 1st is to make sure your induction coil is large enough for your larger pans. Induction doesn't heat the whole pan if only part of the pan is over the coil. By that I mean if you use a large diameter pan on a medium coil diameter, that part will heat up, but the outer part of the pan will rely on the center getting hot then moving out toward the sides. That results in an uneven temperature across the pan's surface. Get a top that has induction coils that will cover your ENTIRE pan's bottom. The second is the humming or clicking noise. That can be problematic if noise really bothers you. Constant humming for an hour while you cook could drive you crazy. Make sure you hear it on and are OK with the sound before committing.
Induction coil size is probably the important factor. My guess is it's why expensive pans WILL warp in low quality units due to uneven heating. Unfortunately the coil size is not readily available in specs, nor are the lines on hobs an accurate measure of the coil size.
The only thing I dislike about my induction "burner" is that I can't pick up the pan without it sounding an alarm and then turning off after a few seconds. I've always picked up the sauté pan to flip or redistribute the contents but induction doesn't want you to do that. Other than that I like it.
There are "induction adapter plates" that allow using non-induction cookware on induction cooktops. It's just a ferrous metal disc that you place under the pan and the disc gets hot -- transferring heat into the pan. I found that out of all my cookware, only two were not magnetic -- so it wasn't a big deal to replace them. BTW, having used induction for maybe 3-4 months now ... I absolutely love the precision. There is one particular recipe that I make where I have to be very careful to limit the heat to avoid ruining the dish and the induction nails this every single time.
Definitely team induction! We have used these in rental apartments in Paris and love the responsiveness, safety, and ease of cleaning. We will be installing an induction cooktop in our new home. Great video!
When we renovated our kitchen the salesman convinced us to get induction and I am so thankful. If you are cooking something that spits and makes a mess you can actually put paper towel under and around the pan to catch the mess. My cook top doesn't like me to place pots on it when it's turned off. It detects the metal and beeps at me to turn the stove on. We have a Bosch with a zone area on one half and two rings on the other half. I love it.
After years of using ceramic hobs (no gas in our house) it was a revelation when we got an induction hob. The controllability is just amazing compared to older style hobs.
@@ameliacraiig4193 The ceramic hob looked much worse, mainly due to my habit of swirling the pan on them which you are advised not to do on an induction hob otherwise you will scratch it. After nearly 4 years of using the induction hob it still looks as good as new, all it needs is a quick wipe with a damp cloth every now and then. What I didn't say was that I got a complete cooker with the usual two ovens; the main oven which I hardly ever use, and a smaller oven/grill plus the induction hob (4-ring). One bit of money-saving advice on pre-heating your oven - forget it! The small oven takes 10 minutes to reach a temperature of 170-180°C, so I just put the food into the cold oven, turn it to the temperature I want and add 5 minutes to the recommended cooking time. Then, 10 minutes before the end of the cooking time I check on the food (clear front) and, if it's looking good, I turn off the oven and leave it to finish. The oven stays hot for a long time so after 10 minutes it is nicely cooked. You've just saved yourself 5 minutes of pre-heating and 10 minutes at the end of cooking. Money in your pocket 🙂
@@johnsuffill6520 Thanks for all this info. I think I'll invest a bit more & get the induction hob. I've heard the sound is noisy but my oven is quite noisy, so I don't care.😃
I haven't decided yet. I like gas just because I was a chef and I know gas stoves very well. But I love induction because of all the things you said. It is a learning curve of how hot it gets. Things that took a little longer to cook on gas I would finish prepping other things that I'm cooking next but sometimes I accidentally burned somethings on induction. Getting the hand of it Theo. But I really love the clean up it is so easy. And because it's in a counter top I don't have to worry about food falling in between the cracks. But the one thing I don't like about induction stoves is that it can't cook evenly. Gas stoves can. What do I mean? I mean as a chef I had to cook for a lot of people. Sometimes I had 6 chicken thighs in one pan the chicken on the outside took longer to cook. A good gas stove cooked everything evenly at the same time.
Induction cooking is brilliant and we don't regret having one installed when extenting and renovating. But one thing turned up that nobody in any of the appliance stores talked about and we only found out about when talking to the electrician is that induction cook top have a much higher kw requirement than a normal house has and some of the higher spec models need to be specifically permitted, we were lucky as the bosch we chose just sneaked in under that requirement so was just a matter of fuse and wiring change that was done by electrician doing our reno wiring. Just a small but could be expensive trap "but no regrets".
That is true. I don't know where you are, but typical house wiring in North America is rated for 240V/60hz 40Amps, but some high end ones like Miele would require 240V/60hz 50Amps circuit. Or, if you go with 36", it will be very likely be 50Amp or even higher.
team induction here. haha. I’ve mastered using an induction hob already. I usually set level 7 for frying, 6 for boiling then get down to 5 and 4 for simmer. My usual setting is 6. That’s an all-rounder.
There’s one additional benefit to induction: they don’t heat up your kitchen. If you live in a warmer climate, you (and your air conditioner) will appreciate this. I can simmer two large pots of pasta sauce for 3 hours, and the kitchen remains comfortable. With our old gas range, the solution was to not make sauce during the summer.
I will open a small breakfast/lunch Cafe within a year. Your video, and others (including one about a professional restaurant kitchen) are convincing me to go induction...even if there is gas at the new site. The restaurant video also spoke highly of their induction surface(s) not heating up their workspace!
1 thing worth mentioning is that using induction keeps the under surface of your pan clean since it isnt exposed to high temps that might char the drippings/sauce that cause a permanant stain
However, if something drips under the pan, you do have to scrub it off or it will dirty the top and if the debris hardens, it might scratch the top. I always have to check the bottoms of my pans before I put them away, especially is someone else washed them. 🙄
I have a rather small kitchen. I have had no gas hob since I moved in 30 years ago. All I've had is a plug-in double boiling ring and a combi oven. I bought a plug-in double induction hob a month ago after the boiling ring died and have been enjoying cooking again instead of mostly heating ready-meals in the oven. It's been kind of interesting fathoming out the differences between using it in 'power mode' or 'temperature mode': the manual is in weird English and doesn't explain it at all. I've also bought an induction compatible whistling kettle which heats up water in around the same time as my electric kettle but uses only around 65% of the energy to do so. I'm also going to investigate using it as an alternative to slow cooker: pan with good fitting lid, stick the hob on 70 or 80°C and the timer on four hours and I reckon it should work.
There are also electric radiant ranges with a black glass top but if they are induction, usually they will read somewhere on the top “INDUCTION”. Many people look at radiant electric ranges or cook tops and confuse the with induction. Even people who work in appliance stores don’t know the difference or the advantages. We had to order our induction range from BestBuy which didn’t stock our range but they delivered it in 6 weeks. Yes, a radian electric range will glow red and it is dangerous to touch, induction may seem hot but inside of a few minutes to clean it, it is safe to touch. We’ve had our induction range for 3-1/2 years. And really love it better than any range I’ve every had. I cook on it daily and being as it is so easy to clean, it remains looking brand new. I can tell you even with regular cleaning, a gas range does not look very good inside of 2 years and I’ve had my range going on 4 years now. Our range has the burner controls on the back. So we have grand children and they can’t reach the controls and that the top does not stay hot, it is safer even when they are in our home. As we are seniors and know our health may deteriorate in the future and if we go to grab a surface in the kitchen if we feel unsteady or have tripped, to even use the stove for stopping a fall, the induction is indeed the safest. We have a Frigidaire Gallery Range with convection, not the latest with Air-Fry. Not upgrading. Very happy with our range. We did have a Jenn-Air electric range with burner modules I liked very much, it had black glass radiant elements, I still liked that better than gas. An electric range does not have the residual smell of combusted gas fuel which when you are used to a home without that smell, it is easier for people like me with asthma and my husband who has it too, for our health to use an electric range.
I have a ceramic top electric stove but since I discovered induction I haven't used my stove hob in a few years now. I have two 1800watt portable induction plates on my stove hob and two others dotted around the kitchen. I love everything about induction! Admittedly the portable plates at 1800w are lower power than the fitted induction hobs but the benefits far outweigh the speed and the portables are very cheap to buy. Gas and ceramic jobs are real pain to clean; I don't think anyone can argue with that?! The induction plate are a breeze; if something boils over, lift the pan and wipe it clean immediately with a damp cloth and back to cooking. Actually a good trick is to put a couple of sheets of kitchen on the plate and then put the pan on top, full power to boil the liquid. If it does boil over, the paper will absorb the spillage. I'm definitely in Team Induction!
After many years of using induction, I offer this advice. Get the very best unit that you can afford. Cheap units break and are very complicated to repair. Good units are very reliable and actually detect the temperature of the bottom of the pot. This is very important. As you add cold ingredients, the temp drops. The unit then increases power automatically until the previous temp has returned. This is very helpful when deep frying and you add lots of cold items. You no longer have to adjust anything. Great for working with lower temp things like cream sauces. Some even have probes that go in the pot and keep a very constant temp. I look forward to having that feature.
They work by acting on iron molecules. An aluminum pan often comes with a steel disk on the bottom so they can also be used. They will be marked "induction ready". @@leonenarwani7258
I am sold. Team induction. I have had 2 ceramic top stoves and even though they work fine, keeping the top clean and looking new is a nightmare. I was considering going back to a gas dual fuel, but this video has convinced me to go induction. I am also getting older and I like the safety of not having to worry about a flame.
I first saw induction cooktops in RV campers, and was told they were more efficient with power usage. Then, my old standard resistive heat element cooktop/oven range quit working (after 40+ years). I bought a portable countertop induction cooktop (like a hot pad) as a temporary solution until I get my range replaced, and I discovered that I LOVE the induction cooker! I've had boiler-overs and easily wiped the mess off without any issues, especially since the surface was barely hot (only from the heat of my cooking pot on the surface). The noise doesn't bother me, as it is no louder than the exhaust vent fan and the other sounds of cooking in the kitchen. I now see that the appliance stores have lots of standard 30-inch cooktop/oven combination ranges with induction cooktops and they are not any more expensive than the gas or ceramic heat types. Induction is now my preference!
The induction hob is great, one issue I have found though is that many poorer quality pans with induction bases stop working well after a while as the base goes out of flat. You can tell this by listening to the buzz and if its intermittant at a high setting, this is probably the reason.
Just got myself an induction hob and I love it. Have always cooked on the old style cooktop with the coil burners and induction is leaps and bounds better.
We went to induction two years ago. Fortunately, we had several stainless steel pans so we only had to replace a couple of aluminum pans. AS with any hob, you need to get used to how each type of pan works with the settings.
Team induction all the way. I honestly don’t know what advantage gas has besides beside being cool to cook with fire. Induction is faster, cleaner, safer, simpler, more precise and allows for a lower simmer. Seems like a win win to me!
If you like those little Italian coffee percolators you’ll have to put it aside as they’re aluminium, there is a brilliant stainless steel version with a glass top that works brilliantly on our 900mm Electrolux induction hob.
We bought a home that had an induction stove. After having a glass cooktop, I was happy that it would be easy to clean. However, during the home inspection, the technician could not get the range (hob) to work. He had never inspected an induction stove before. We stared in bewilderment as the display kept flashing Pb. It meant "Power Boost", but all we could think of was the chemical sign for Lead. 😆 I found the stove's manual and we learned that the pot had to be magnetic. Cue a frantic search through thrift shops with a refrigerator magnet in hand. Once we finally found one, the tech was able to get it to work. He said he was going to need to keep a magnetic pan in his tool kit from then on!
Just made the switch to induction after having electric for years! One thing that impressed me was on electric if I had a boil over, the liquid would ‘cook’ onto the glass top and you had to wait for it to cool completely to clean it up. This resulted in many headaches and stains that were all but impossible to remove! I just recently had a boil over on my new induction. No issue at all! I picked up the pan, quickly wiped the spill, reset the pan and continued cooking! No mess, no stains, no burned on liquid! I’m Team Induction!!
Hi Michael! I'm team induction hands down. We were using it in my home for 15 years... and the technology is a amazing! Nowadays I'm designing my own kitchen for the first time, and I have stumbled upon new Induction technology which you might find worth checking. Have you heard about PBK tech (edit. TPB Tech) Invisible Induction? Can you imagine cooking on your counter top? 😲🤯 I love it and I was hoping to go for it,but the price, especially that I live and work in Poland, is definitely out of my range. Still. It might be something worth talking about, and showing to others... P.S. I also hope, the greater market presence, will lower its price, and in ten years I will be able to afford it 😅
Hi Szymon! I've heard of TPB tech who do the same thing, very cool! (I'm sure there are a few companies doing it now) I've personally not done one in any of my projects but would love to! As you say, I think price is a big factor 😬 Fingers crossed more companies doing them means more competition which mean the price comes down in the future! 🤞 Thanks for watching/commenting! 😁
@@kitchinsider You are right! It's TPB Tech. I tend to mispronounce the name of their brand 😅 After my research I have found only 2 real contenders: 1 - TPB Tech - based in Barcelona. Rather pricey but solid. It is used in restaurants, so it has to come with quality. You buy at the same time induction hob and a countertop. 1.a - Allsfor (I'm not sure about the name) - which is a sister company to TPB Tech. 2 - InvisaCook - cheaper but still quite expensive but you have to mount it yourself All in all, great stuff, I hope to see it more. The future has arrived 🥳
One or two comments.... I have a Wolf Induction cooktop, I can place either a paper towel or cloth near my skillets and any splatter is absorbed. the areas very near the pan stay totally cool. The ease of cleaning an induction cook top is quite amazing. I use carbon steel (De Buyer & Matfer & Smithey) and cast iron skillets (Stargazer, Field, Smithey and old Wagner Ware / Griswold) and these are superior cooking utensils, they do not buzz or humm. Also pure stainless pans such as those from Viking work excellent and do not hum or buzz. Once you use induction for a while you cannot see yourself going back to gas or radiant electric. Only downside is finding a WOK that will work for cooking has been a challenge... looking for the best induction worthy Wok.... Any suggestions out there???
Thank you for being insightful. I was hoping for cons beyond what I am concern with. From a medical and safety point. Those with a pacemaker must be at least 24 inches away from the working appliance because of the electromagnetic waves. I am deciding to either replace the old electric stove with the same type or switch up an induction style. As a landlord, I am aware that an induction style may somehow be viewed as discriminatory as to tenant choice.
Thorough and very helpful review. I'm just about to replace my whole kitchen and was set on a gas hob but a number of the things you mentioned hit a chord with me so I am now leaning towards induction. Thanks again. A great review.
Huge fan - for safety reasons I needed to move away from gas (which I've used for decades). I was a little sceptical so we bought a camp countertop version to test. WOW! VERY fast, very adjustable as you say. We now have a built in Ikea hob and really love it. One additional feature I value is a timer - set the length and forget. Thanks for a great video.
@@robinarora8137 No Robin, it's me that has the safety issues not the gas - sorry if that wasn't clear. I've become disabled. The induction has no incandescent element/flame and there's the ability to set a timer.
Here is the deciding thing for me. I often cook with two 12" pans. One 12" pan requires a $3500 dollar induction stove two require a $6,000 stove. A $1,300 stove supports only 9". Any $500 gas stove support two 12" pans.
We use a induction cook top for camping for some years now, after we are running out of gas in Italy. Cooking was so much easier! So, if our ceramic hub at home needs to be repaced, it will be a induction hob for sure!
I moved from a house with induction (that i got put in and loved) to one with gas. Greatly prefer induction but its too expensive to replace as its a large 5 burner cooker/hob unit so Id have to get a whole new cooker. The main, indeed only, con of induction as far as I'm concerned that surprisingly you didnt mention in your list is fragility. A gas hob is far more robust. I dropped a plate on my induction hob and cracked it.
@@aychkay3534 I could cook on it , but replaced it quickly. It was a pretty ugly crack and I suspect liquid could have entered that way. I do miss it compared to current gas hob.
A plus for me is the lower amount of heat dispersal into the living space from induction. You can cook all summer without having to deal with heating up the house.
I recently purchased a Duxtop two-position induction cooktop. There's a small learning curve (I burnt a steak initially) but it's much more controllable and it's quicker and more efficient. One of the best things is that cleaning is easier than washing a plate. I had to sacrifice the use of two of my favorite aluminum pots/pans but it's worth it. It will beep if you briefly remove the pan but that's ok. I happen to have already owned some Kenmore stainless steel cookware that is completely flat on the bottom.
For induction - if you have medical devices like pacemakers, diabetic monitors be careful not to stand too close. Also if you have ferromagnetic jewelry (rings mostly) they can get affected and become hot. Not so much for necklaces or anything on your body that's a feet or more away from the induction ring.
I have a single portable induction cooker that I used as a test until I get a cooktop installed. After cooking the fan remains on until cool, about five minutes. Then it’s cold enough to put away in the cupboard. Getting this cooker meant I replaced my pots and pans, my old frypan was badly stained underneath from the gas cooker. I was glad to throw it away. The new frypan is only used on the induction cooker and is very clean.
Thanks. Always thought I would go for a dual induction and gas hob. But having lived with an induction hob for a few years now and given the supply issues and price of Gas I'm sticking with Induction in my new Kitchen. Thanks again for the summary. The only thing to add to your review is that whilst induction hobs are easy to clean on the top food does get stuck under the rim of the glass between the kitchen worktop (unless installed flush) which is irritating.
We actually just purchased the Cafe induction cooktop to replace our gas one. We purchased it for the efficiency ...quick heat up time and cleaning. Not to mention the sleek look of it. Excited to use it when it arrives!
We are going induction from an older ceramic electric. We have a gas line behind the stove, but gas is messy and makes for dirty air. I like the clean surface and the exact temperature control.
Growing up, we always had a gas hob, so I was used to it and after leaving home I had the same for 20 years. I had used all the other types of electric hobs with the exception of inductuon and not been impressed by any of them. Then I moved to a place without gas and was forced to go electric. As gas was what I was used to and everyone was saying that induction was the closest to it, it was a no-brainer for me - it had to be induction. I would not go back to gas, and was pleased that my hand was forced.
Thank you so much; I’m unfamiliar with induction cooktops and found this extremely helpful!!! I’m trying to design a small kitchen and you sold me at extra workspace 🙌🏽.
Very informative. Some induction hobs also have an auto-simmer feature so the heat is turned down automatically to prevent boiling spillage. For me this was a major decider.
I used to be a gas guy but this apartment has no gas supply to the kitchen so we switched to induction and now I wouldn't go back. We actually installed a large induction hob and a smaller ceramic (red glow) one "just in case". Hardly ever used to glowing one and will be removed when we remodel. The only thing I have not been able to master with induction, is cooking with a wok. I think woks really benefit from a gas flame licking up the sides and allowing you to easily lift and shake the wok while still having some heat source underneath. With induction, the minute you lift the pan it starts cooling down, so if your cooking is mainly wok-based, I'd stick with gas.
I'm looking at purchasing one & two things concern me; noise, and the fact that heat settings have no effect until switched to 5 & above. This means that settings 1 to 4 are useless.
Usually after 5 years the induction glass becomes significantly scratched due to friction from pans moving across it's surface. Once that happens the glass top can no longer be repaired. I have a Kenmore Elite stove purchased from Sears Discount Center with the old style circular round styles burner elements and the stove is still in perfect shape after +40 years of use. Gas is much better if you take cooking seriously as gas gives you the instant heat you need which is why many of the countries in the East still use gas today. Anyone who has watched the original "Iron Chef" Japan series will notice that all cooking is always done by gas as a gas flame as gas is easily predictable for it's heat control and output on practically any gas range. The same cannot be said for induction top stoves. Newer does not always equate to better..... At least with the old type of element burners one does not have to worry about friction and scored burner tops like with newer induction tops.
I purchased an Electrolux range in 2010. It was one of the first to combine induction on a range instead of having to have a separate oven and separate induction cooktop. I absolutely loved it for 11 years, until it failed in 2021. I replaced it with a Bosch 800 series range. I still love induction, but the surface controls are terrible on the new stove. Essentially you have one control shared by the 4 surface elements, and every time you go to adjust the heat, you have to select the element first, an extra step. If I could, I would have bought the same Electrolux over again, but they seemed to have dropped touch controls on their new induction ranges???
I feel your pain. I assume I have similar electrolux. One inclined rotating knob for each heating area. Fast, precise, and easy. Mybother housbI have that touchpanelmon the surface. Slow, complicated and errorneus (water drops etc).
We used to have induction, my mother was always ending up burning everything. Then again she came from an old school electric cooking system and kept using the same timing and power settings, leading to far higher temperatures for far too long. I use gas myself, came with the kitchen when I bought this place and don't see a reason to spend thousands of getting the house rewired and the induction system installed, plus possibly replacing half my cookware as well. That said, if and when my kitchen needs replacement or a major upgrade, it's on the table depending on energy prices at the time.
Here is a TIP/TRICK....place a paper towel sheet beneath your pan and start cooking. Clean up is easier and will eliminate any possible scratches from pans. Try it.
An issue in warm climates is induction leaves the kitchen cooler. Also air quality burning gas does make a small amount of poisonous gases such as carbon monoxide and also PM 2.5 is less with induction.
Thanks for this information. I just yesterday got my new top, but needed to know more about how it worked. I'm going to enjoy using it. I have always liked gas cooking, but, I believe this will be so much better.
I have a big concern about induction stove. I come to know that an induction stove should not be used near any electric devices or electric machineries. As in the long run the wave cause damage to the electric devices. The stove should be set at least 3-4 meters far away from any electric machineries i e. refrigerator. Is it true?
Another major disadvantage of cooking on gas is the production of large amounts of combustion gasses, mainly carbon dioxide (CO2) and water vapor. Therefore you need proper ventilation and extraction of the combustion gasses. With an induction hob you only need to extract the vapors, coming from your pots and pans. This means that the atmosphere in a kitchen with an induction hob is much healthier, specially for people with respiratory problems or sensitivities
Team Induction. I found it brilliant using a cast iron griddle when cooking burgers or it can be so gentle it's easy to get the exact food temperature every single time.
I am a fan of induction after years of commercial cooking with gas but I was surprised at the recent findings that gas can be hazardous. Will induction have some hazards later on?
my biggest gripe is the heat is localized, the center is hot but the sides are cold, meaning l have to cook 1 steak at a time in the center of the pan, and if you try to give it more heat thinking it will spread to the sides it will shut off, also i have cracked a ceramic top by dropping a cast iron pan onto it, and think my induction could do the same, but for any thing with a liqiud in they are great, but not so great for dry cooking, unless as l am told you have a coil as big as the pan you are using, and then they get expensive
Thanks for this enlightening video. Maybe you can’t show examples of the best (flat surface) pots and pans to not promote a specific brand, but could you edit photos of some samples so that we don’t notice which brand they are from? We had our induction hub installed yesterday but still haven’t bought the utensils. Thanks in advance and Happy New Year!
I am planning for a new kitchen and will switch from gas to induction. In some videos people are saying that magnet size should be suitable for the pan diameter. How can I figure out how big are the magnet of each zone?
hahahahah I have been looking for this answer!!! If they glow red. Because I will buy a ceramic one just because it glows and because it s white it looks pink
You will be used to this. It's not that loud but I think it depends which brand you are using, they all do that but at different levels. For example mine is really silent compared to my mum ! She even cannot be on the phone close to her hob
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.
I've always used ceramic tops since childhood, and then induction. Gas hobs aren't really a thing here, but i recently moved into a small cottage with one, and I have to say, the controllability of the flames and all is very handy, but i really hate how impractical it is to clean up afterwards, the rails especially. The cooking is brilliant however.
What about venting? Can we use on island with a down-draft vent (which often aren’t recommended) but don’t block the view like a larger hood? What say you? Thanks
Brilliant input. I’m interested so far. I do have a long time collection of enameled & bare cast iron, pans are carbon steel & some stainless & copper clad. What about my glass kettles? Can I have a standalone gad ring?
Thanks for the clear explanation. I was wondering why my induction hob got overheated every time I used it ( it was a rental unit). It was annoying to cook with. It must have been a ceramic hob! In the process of furnishing my new place and was ready to go back to gas hobs. I’m definitely going to consider induction hobs now.
I have both in my kitchen. But what manufacturers won’t tell you is that induction absolutely wrecks a non-stick surface even if the pan say induction-ready.
I've found that myself. It doesn't matter how expensive a pan it is the non stick surface browns an cracks almost immediately. I'd love to find a type of nonstick that works.
Are they cheaper to use? I know they are more expensive but I do a lot of cooking and if I replace my gas hob with an induction I'd be hoping that overall it would be an investment in the long run.
What about efficiency/ What about durability? What about the environment and health? 90% of the energy of induction tops is transferred to the food, compared to about 74% for traditional electric systems and 40% for gas
Some other things to consider regarding induction: repair costs. The most common repairs to induction are replacing of Filter and/or Power modules. The cheapest I have seen for these is ~$350 but can go up to $800 or more. Compared components for a gas hob which are usually under $100.
One reason why I've bought 3 commertial Buffalo DF825, As my sister paid over £1000 for her induction hob, lasted just over 3 year's, when it breaks it's not worth repairing. All my desktop units live in the cupboard, and can be used anywhere around the kitchen, not just in one location or even outside..
Definitely team Induction! I previously used a Wolf gas cooktop and hated the cleanup after waiting for the cast iron grates to cool down. I have been cooking on the Samsung induction for 5 years and love it. Here is a TIP/TRICK that amazes my friends.... place a paper towel sheet below the pan and start cooking. It makes clean up even easier and helps against pan scratches! Try it.
Seen and read a lot on these things. I have only two concerns. Both of which are "at the time of purchase" concerns. 1st is to make sure your induction coil is large enough for your larger pans. Induction doesn't heat the whole pan if only part of the pan is over the coil. By that I mean if you use a large diameter pan on a medium coil diameter, that part will heat up, but the outer part of the pan will rely on the center getting hot then moving out toward the sides. That results in an uneven temperature across the pan's surface. Get a top that has induction coils that will cover your ENTIRE pan's bottom. The second is the humming or clicking noise. That can be problematic if noise really bothers you. Constant humming for an hour while you cook could drive you crazy. Make sure you hear it on and are OK with the sound before committing.
Induction coil size is probably the important factor. My guess is it's why expensive pans WILL warp in low quality units due to uneven heating. Unfortunately the coil size is not readily available in specs, nor are the lines on hobs an accurate measure of the coil size.
The only thing I dislike about my induction "burner" is that I can't pick up the pan without it sounding an alarm and then turning off after a few seconds. I've always picked up the sauté pan to flip or redistribute the contents but induction doesn't want you to do that. Other than that I like it.
There are "induction adapter plates" that allow using non-induction cookware on induction cooktops. It's just a ferrous metal disc that you place under the pan and the disc gets hot -- transferring heat into the pan. I found that out of all my cookware, only two were not magnetic -- so it wasn't a big deal to replace them.
BTW, having used induction for maybe 3-4 months now ... I absolutely love the precision. There is one particular recipe that I make where I have to be very careful to limit the heat to avoid ruining the dish and the induction nails this every single time.
Definitely team induction! We have used these in rental apartments in Paris and love the responsiveness, safety, and ease of cleaning. We will be installing an induction cooktop in our new home. Great video!
Love it! Great option for rentals, really good point! Thanks so much! 😁
When we renovated our kitchen the salesman convinced us to get induction and I am so thankful. If you are cooking something that spits and makes a mess you can actually put paper towel under and around the pan to catch the mess. My cook top doesn't like me to place pots on it when it's turned off. It detects the metal and beeps at me to turn the stove on. We have a Bosch with a zone area on one half and two rings on the other half. I love it.
After years of using ceramic hobs (no gas in our house) it was a revelation when we got an induction hob. The controllability is just amazing compared to older style hobs.
But is it cheaper to run vs halogen ?
What's the maintenance like? A year later, which of the hobs looked more faded, scratched & old - the ceramic or induction?
@@ameliacraiig4193 The ceramic hob looked much worse, mainly due to my habit of swirling the pan on them which you are advised not to do on an induction hob otherwise you will scratch it. After nearly 4 years of using the induction hob it still looks as good as new, all it needs is a quick wipe with a damp cloth every now and then.
What I didn't say was that I got a complete cooker with the usual two ovens; the main oven which I hardly ever use, and a smaller oven/grill plus the induction hob (4-ring).
One bit of money-saving advice on pre-heating your oven - forget it! The small oven takes 10 minutes to reach a temperature of 170-180°C, so I just put the food into the cold oven, turn it to the temperature I want and add 5 minutes to the recommended cooking time. Then, 10 minutes before the end of the cooking time I check on the food (clear front) and, if it's looking good, I turn off the oven and leave it to finish. The oven stays hot for a long time so after 10 minutes it is nicely cooked. You've just saved yourself 5 minutes of pre-heating and 10 minutes at the end of cooking. Money in your pocket 🙂
@@johnsuffill6520 Thanks for all this info. I think I'll invest a bit more & get the induction hob. I've heard the sound is noisy but my oven is quite noisy, so I don't care.😃
What about an exposure to the electromagnetic field?
I haven't decided yet.
I like gas just because I was a chef and I know gas stoves very well.
But I love induction because of all the things you said. It is a learning curve of how hot it gets. Things that took a little longer to cook on gas I would finish prepping other things that I'm cooking next but sometimes I accidentally burned somethings on induction. Getting the hand of it Theo. But I really love the clean up it is so easy. And because it's in a counter top I don't have to worry about food falling in between the cracks.
But the one thing I don't like about induction stoves is that it can't cook evenly. Gas stoves can.
What do I mean? I mean as a chef I had to cook for a lot of people.
Sometimes I had 6 chicken thighs in one pan the chicken on the outside took longer to cook. A good gas stove cooked everything evenly at the same time.
This is so useful thank you
Induction cooking is brilliant and we don't regret having one installed when extenting and renovating. But one thing turned up that nobody in any of the appliance stores talked about and we only found out about when talking to the electrician is that induction cook top have a much higher kw requirement than a normal house has and some of the higher spec models need to be specifically permitted, we were lucky as the bosch we chose just sneaked in under that requirement so was just a matter of fuse and wiring change that was done by electrician doing our reno wiring. Just a small but could be expensive trap "but no regrets".
That is true. I don't know where you are, but typical house wiring in North America is rated for 240V/60hz 40Amps, but some high end ones like Miele would require 240V/60hz 50Amps circuit. Or, if you go with 36", it will be very likely be 50Amp or even higher.
Bear in mind that this applies when all the cookers are.switched in the same time but I dont know anyone using more than 2 in the same time anyway
@@xenonburst In the US, most homes built in the 1990's and later (that don't have gas), generally have a 50A circuit to the range.
team induction here. haha. I’ve mastered using an induction hob already. I usually set level 7 for frying, 6 for boiling then get down to 5 and 4 for simmer. My usual setting is 6. That’s an all-rounder.
There’s one additional benefit to induction: they don’t heat up your kitchen. If you live in a warmer climate, you (and your air conditioner) will appreciate this. I can simmer two large pots of pasta sauce for 3 hours, and the kitchen remains comfortable. With our old gas range, the solution was to not make sauce during the summer.
I will open a small breakfast/lunch Cafe within a year. Your video, and others (including one about a professional restaurant kitchen) are convincing me to go induction...even if there is gas at the new site. The restaurant video also spoke highly of their induction surface(s) not heating up their workspace!
How’s the Cafe going?
1 thing worth mentioning is that using induction keeps the under surface of your pan clean since it isnt exposed to high temps that might char the drippings/sauce that cause a permanant stain
Good point! Never thought of that. 👍
However, if something drips under the pan, you do have to scrub it off or it will dirty the top and if the debris hardens, it might scratch the top. I always have to check the bottoms of my pans before I put them away, especially is someone else washed them. 🙄
I have a rather small kitchen. I have had no gas hob since I moved in 30 years ago. All I've had is a plug-in double boiling ring and a combi oven. I bought a plug-in double induction hob a month ago after the boiling ring died and have been enjoying cooking again instead of mostly heating ready-meals in the oven. It's been kind of interesting fathoming out the differences between using it in 'power mode' or 'temperature mode': the manual is in weird English and doesn't explain it at all. I've also bought an induction compatible whistling kettle which heats up water in around the same time as my electric kettle but uses only around 65% of the energy to do so. I'm also going to investigate using it as an alternative to slow cooker: pan with good fitting lid, stick the hob on 70 or 80°C and the timer on four hours and I reckon it should work.
There are also electric radiant ranges with a black glass top but if they are induction, usually they will read somewhere on the top “INDUCTION”. Many people look at radiant electric ranges or cook tops and confuse the with induction. Even people who work in appliance stores don’t know the difference or the advantages. We had to order our induction range from BestBuy which didn’t stock our range but they delivered it in 6 weeks. Yes, a radian electric range will glow red and it is dangerous to touch, induction may seem hot but inside of a few minutes to clean it, it is safe to touch.
We’ve had our induction range for 3-1/2 years. And really love it better than any range I’ve every had. I cook on it daily and being as it is so easy to clean, it remains looking brand new. I can tell you even with regular cleaning, a gas range does not look very good inside of 2 years and I’ve had my range going on 4 years now. Our range has the burner controls on the back. So we have grand children and they can’t reach the controls and that the top does not stay hot, it is safer even when they are in our home. As we are seniors and know our health may deteriorate in the future and if we go to grab a surface in the kitchen if we feel unsteady or have tripped, to even use the stove for stopping a fall, the induction is indeed the safest.
We have a Frigidaire Gallery Range with convection, not the latest with Air-Fry. Not upgrading. Very happy with our range.
We did have a Jenn-Air electric range with burner modules I liked very much, it had black glass radiant elements, I still liked that better than gas. An electric range does not have the residual smell of combusted gas fuel which when you are used to a home without that smell, it is easier for people like me with asthma and my husband who has it too, for our health to use an electric range.
I have a ceramic top electric stove but since I discovered induction I haven't used my stove hob in a few years now. I have two 1800watt portable induction plates on my stove hob and two others dotted around the kitchen. I love everything about induction! Admittedly the portable plates at 1800w are lower power than the fitted induction hobs but the benefits far outweigh the speed and the portables are very cheap to buy. Gas and ceramic jobs are real pain to clean; I don't think anyone can argue with that?! The induction plate are a breeze; if something boils over, lift the pan and wipe it clean immediately with a damp cloth and back to cooking. Actually a good trick is to put a couple of sheets of kitchen on the plate and then put the pan on top, full power to boil the liquid. If it does boil over, the paper will absorb the spillage. I'm definitely in Team Induction!
After many years of using induction, I offer this advice. Get the very best unit that you can afford.
Cheap units break and are very complicated to repair.
Good units are very reliable and actually detect the temperature of the bottom of the pot. This is very important.
As you add cold ingredients, the temp drops. The unit then increases power automatically until the previous temp has returned. This is very helpful when deep frying and you add lots of cold items.
You no longer have to adjust anything. Great for working with lower temp things like cream sauces.
Some even have probes that go in the pot and keep a very constant temp. I look forward to having that feature.
I need tips , does all induction hobs work around only pans and pots that are alloy and stainless steel material and iron too ?
They work by acting on iron molecules. An aluminum pan often comes with a steel disk on the bottom so they can also be used. They will be marked "induction ready". @@leonenarwani7258
I am sold. Team induction. I have had 2 ceramic top stoves and even though they work fine, keeping the top clean and looking new is a nightmare. I was considering going back to a gas dual fuel, but this video has convinced me to go induction. I am also getting older and I like the safety of not having to worry about a flame.
I first saw induction cooktops in RV campers, and was told they were more efficient with power usage. Then, my old standard resistive heat element cooktop/oven range quit working (after 40+ years). I bought a portable countertop induction cooktop (like a hot pad) as a temporary solution until I get my range replaced, and I discovered that I LOVE the induction cooker! I've had boiler-overs and easily wiped the mess off without any issues, especially since the surface was barely hot (only from the heat of my cooking pot on the surface). The noise doesn't bother me, as it is no louder than the exhaust vent fan and the other sounds of cooking in the kitchen. I now see that the appliance stores have lots of standard 30-inch cooktop/oven combination ranges with induction cooktops and they are not any more expensive than the gas or ceramic heat types. Induction is now my preference!
Brilliant ‘induction ‘ to induction. I’ve just changed to induction and am more than happy!
Amazing! I should have used that in my intro! 😂 Pleased to hear you're happy with induction!
The induction hob is great, one issue I have found though is that many poorer quality pans with induction bases stop working well after a while as the base goes out of flat. You can tell this by listening to the buzz and if its intermittant at a high setting, this is probably the reason.
Just got myself an induction hob and I love it. Have always cooked on the old style cooktop with the coil burners and induction is leaps and bounds better.
We went to induction two years ago. Fortunately, we had several stainless steel pans so we only had to replace a couple of aluminum pans. AS with any hob, you need to get used to how each type of pan works with the settings.
Team induction all the way. I honestly don’t know what advantage gas has besides beside being cool to cook with fire. Induction is faster, cleaner, safer, simpler, more precise and allows for a lower simmer. Seems like a win win to me!
If you like those little Italian coffee percolators you’ll have to put it aside as they’re aluminium, there is a brilliant stainless steel version with a glass top that works brilliantly on our 900mm Electrolux induction hob.
We bought a home that had an induction stove. After having a glass cooktop, I was happy that it would be easy to clean. However, during the home inspection, the technician could not get the range (hob) to work. He had never inspected an induction stove before. We stared in bewilderment as the display kept flashing Pb. It meant "Power Boost", but all we could think of was the chemical sign for Lead. 😆 I found the stove's manual and we learned that the pot had to be magnetic. Cue a frantic search through thrift shops with a refrigerator magnet in hand. Once we finally found one, the tech was able to get it to work. He said he was going to need to keep a magnetic pan in his tool kit from then on!
Amazing! 😂 Great story!
I had same problem with my rental apt. Couldn’t get it to work. Looked up on line and learned as you did, that it needs a conductive pot. Yay.
An electrician who hadn’t come across induction yet? Where do you live…
P
@@colingenge9999 not conductive, aluminium is more conductive than iron. Magnetic 🧲 is required.
Just made the switch to induction after having electric for years! One thing that impressed me was on electric if I had a boil over, the liquid would ‘cook’ onto the glass top and you had to wait for it to cool completely to clean it up. This resulted in many headaches and stains that were all but impossible to remove! I just recently had a boil over on my new induction. No issue at all! I picked up the pan, quickly wiped the spill, reset the pan and continued cooking! No mess, no stains, no burned on liquid! I’m Team Induction!!
Hi Michael!
I'm team induction hands down.
We were using it in my home for 15 years... and the technology is a amazing!
Nowadays I'm designing my own kitchen for the first time, and I have stumbled upon new Induction technology which you might find worth checking.
Have you heard about PBK tech (edit. TPB Tech) Invisible Induction? Can you imagine cooking on your counter top? 😲🤯
I love it and I was hoping to go for it,but the price, especially that I live and work in Poland, is definitely out of my range.
Still. It might be something worth talking about, and showing to others...
P.S. I also hope, the greater market presence, will lower its price, and in ten years I will be able to afford it 😅
Invisacook is another brand of integrated countertop induction. Love this idea!
Hi Szymon! I've heard of TPB tech who do the same thing, very cool! (I'm sure there are a few companies doing it now) I've personally not done one in any of my projects but would love to! As you say, I think price is a big factor 😬
Fingers crossed more companies doing them means more competition which mean the price comes down in the future! 🤞
Thanks for watching/commenting! 😁
@@kitchinsider You are right! It's TPB Tech.
I tend to mispronounce the name of their brand 😅
After my research I have found only 2 real contenders:
1 - TPB Tech - based in Barcelona. Rather pricey but solid. It is used in restaurants, so it has to come with quality.
You buy at the same time induction hob and a countertop.
1.a - Allsfor (I'm not sure about the name) - which is a sister company to TPB Tech.
2 - InvisaCook - cheaper but still quite expensive but you have to mount it yourself
All in all, great stuff, I hope to see it more. The future has arrived 🥳
I stop the video in 5:51... enough. I hesitate to buy one... I am going for the induction stove. Thanks so much.
We’re in the middle of this decision at this very moment ! Thank you for this clarity
One or two comments.... I have a Wolf Induction cooktop, I can place either a paper towel or cloth near my skillets and any splatter is absorbed. the areas very near the pan stay totally cool. The ease of cleaning an induction cook top is quite amazing. I use carbon steel (De Buyer & Matfer & Smithey) and cast iron skillets (Stargazer, Field, Smithey and old Wagner Ware / Griswold) and these are superior cooking utensils, they do not buzz or humm. Also pure stainless pans such as those from Viking work excellent and do not hum or buzz. Once you use induction for a while you cannot see yourself going back to gas or radiant electric. Only downside is finding a WOK that will work for cooking has been a challenge... looking for the best induction worthy Wok.... Any suggestions out there???
Thank you for being insightful. I was hoping for cons beyond what I am concern with. From a medical and safety point. Those with a pacemaker must be at least 24 inches away from the working appliance because of the electromagnetic waves. I am deciding to either replace the old electric stove with the same type or switch up an induction style. As a landlord, I am aware that an induction style may somehow be viewed as discriminatory as to tenant choice.
Thorough and very helpful review. I'm just about to replace my whole kitchen and was set on a gas hob but a number of the things you mentioned hit a chord with me so I am now leaning towards induction. Thanks again. A great review.
Huge fan - for safety reasons I needed to move away from gas (which I've used for decades). I was a little sceptical so we bought a camp countertop version to test. WOW! VERY fast, very adjustable as you say. We now have a built in Ikea hob and really love it. One additional feature I value is a timer - set the length and forget. Thanks for a great video.
“For safety reasons” that’s weird … I don’t think gas has safety issues, billions of people are using it a few times a day, for decades…
@@robinarora8137 No Robin, it's me that has the safety issues not the gas - sorry if that wasn't clear. I've become disabled. The induction has no incandescent element/flame and there's the ability to set a timer.
Here is the deciding thing for me. I often cook with two 12" pans. One 12" pan requires a $3500 dollar induction stove two require a $6,000 stove. A $1,300 stove supports only 9". Any $500 gas stove support two 12" pans.
We use a induction cook top for camping for some years now, after we are running out of gas in Italy. Cooking was so much easier! So, if our ceramic hub at home needs to be repaced, it will be a induction hob for sure!
What make saucepan recomended
I moved from a house with induction (that i got put in and loved) to one with gas. Greatly prefer induction but its too expensive to replace as its a large 5 burner cooker/hob unit so Id have to get a whole new cooker.
The main, indeed only, con of induction as far as I'm concerned that surprisingly you didnt mention in your list is fragility. A gas hob is far more robust. I dropped a plate on my induction hob and cracked it.
Yikes!! Did you have to replace the unit or were you able to continue cooking on it with the broken/cracked surface?
@@aychkay3534 I could cook on it , but replaced it quickly. It was a pretty ugly crack and I suspect liquid could have entered that way. I do miss it compared to current gas hob.
Thank you @@Joe-lb8qn !!
Induction sounds like my next stove for many reasons. Thank you😊
A plus for me is the lower amount of heat dispersal into the living space from induction. You can cook all summer without having to deal with heating up the house.
I recently purchased a Duxtop two-position induction cooktop. There's a small learning curve (I burnt a steak initially) but it's much more controllable and it's quicker and more efficient. One of the best things is that cleaning is easier than washing a plate. I had to sacrifice the use of two of my favorite aluminum pots/pans but it's worth it. It will beep if you briefly remove the pan but that's ok. I happen to have already owned some Kenmore stainless steel cookware that is completely flat on the bottom.
For induction - if you have medical devices like pacemakers, diabetic monitors be careful not to stand too close. Also if you have ferromagnetic jewelry (rings mostly) they can get affected and become hot. Not so much for necklaces or anything on your body that's a feet or more away from the induction ring.
I have a single portable induction cooker that I used as a test until I get a cooktop installed. After cooking the fan remains on until cool, about five minutes. Then it’s cold enough to put away in the cupboard.
Getting this cooker meant I replaced my pots and pans, my old frypan was badly stained underneath from the gas cooker. I was glad to throw it away. The new frypan is only used on the induction cooker and is very clean.
Definitely team induction, i would never go back to anything else. We are used to this technology in my country since the 90's.
Nice! You've been ahead of the curve on this one! 👍
@@kitchinsider Yes it was released in 1989 here 😄
Thanks. Always thought I would go for a dual induction and gas hob. But having lived with an induction hob for a few years now and given the supply issues and price of Gas I'm sticking with Induction in my new Kitchen. Thanks again for the summary. The only thing to add to your review is that whilst induction hobs are easy to clean on the top food does get stuck under the rim of the glass between the kitchen worktop (unless installed flush) which is irritating.
We actually just purchased the Cafe induction cooktop to replace our gas one. We purchased it for the efficiency ...quick heat up time and cleaning. Not to mention the sleek look of it. Excited to use it when it arrives!
Amazing! I'm sure you'll love it!
We are going induction from an older ceramic electric. We have a gas line behind the stove, but gas is messy and makes for dirty air. I like the clean surface and the exact temperature control.
Thanks, you just answered about every question I had about these hobs. Nice one....
Glad to help 👍
Growing up, we always had a gas hob, so I was used to it and after leaving home I had the same for 20 years. I had used all the other types of electric hobs with the exception of inductuon and not been impressed by any of them.
Then I moved to a place without gas and was forced to go electric. As gas was what I was used to and everyone was saying that induction was the closest to it, it was a no-brainer for me - it had to be induction.
I would not go back to gas, and was pleased that my hand was forced.
Thank you so much; I’m unfamiliar with induction cooktops and found this extremely helpful!!! I’m trying to design a small kitchen and you sold me at extra workspace 🙌🏽.
Very informative. Some induction hobs also have an auto-simmer feature so the heat is turned down automatically to prevent boiling spillage. For me this was a major decider.
I used to be a gas guy but this apartment has no gas supply to the kitchen so we switched to induction and now I wouldn't go back. We actually installed a large induction hob and a smaller ceramic (red glow) one "just in case". Hardly ever used to glowing one and will be removed when we remodel. The only thing I have not been able to master with induction, is cooking with a wok. I think woks really benefit from a gas flame licking up the sides and allowing you to easily lift and shake the wok while still having some heat source underneath. With induction, the minute you lift the pan it starts cooling down, so if your cooking is mainly wok-based, I'd stick with gas.
I'm looking at purchasing one & two things concern me; noise, and the fact that heat settings have no effect until switched to 5 & above. This means that settings 1 to 4 are useless.
I bought a small portable induction burner from Amazon... I'm in love.
Excellent, informative information with no BS.
Usually after 5 years the induction glass becomes significantly scratched due to friction from pans moving across it's surface. Once that happens the glass top can no longer be repaired. I have a Kenmore Elite stove purchased from Sears Discount Center with the old style circular round styles burner elements and the stove is still in perfect shape after +40 years of use.
Gas is much better if you take cooking seriously as gas gives you the instant heat you need which is why many of the countries in the East still use gas today. Anyone who has watched the original "Iron Chef" Japan series will notice that all cooking is always done by gas as a gas flame as gas is easily predictable for it's heat control and output on practically any gas range. The same cannot be said for induction top stoves.
Newer does not always equate to better.....
At least with the old type of element burners one does not have to worry about friction and scored burner tops like with newer induction tops.
Nah
I purchased an Electrolux range in 2010. It was one of the first to combine induction on a range instead of having to have a separate oven and separate induction cooktop. I absolutely loved it for 11 years, until it failed in 2021. I replaced it with a Bosch 800 series range. I still love induction, but the surface controls are terrible on the new stove. Essentially you have one control shared by the 4 surface elements, and every time you go to adjust the heat, you have to select the element first, an extra step. If I could, I would have bought the same Electrolux over again, but they seemed to have dropped touch controls on their new induction ranges???
I feel your pain. I assume I have similar electrolux. One inclined rotating knob for each heating area. Fast, precise, and easy.
Mybother housbI have that touchpanelmon the surface. Slow, complicated and errorneus (water drops etc).
We used to have induction, my mother was always ending up burning everything.
Then again she came from an old school electric cooking system and kept using the same timing and power settings, leading to far higher temperatures for far too long.
I use gas myself, came with the kitchen when I bought this place and don't see a reason to spend thousands of getting the house rewired and the induction system installed, plus possibly replacing half my cookware as well.
That said, if and when my kitchen needs replacement or a major upgrade, it's on the table depending on energy prices at the time.
As a lazy to clean person, I am team induction all the way.🤗 It also gives me peace of mind coz I don't have to worry about open flames or gas leakage
Absolutely! I'm with you there! 😁
Here is a TIP/TRICK....place a paper towel sheet beneath your pan and start cooking. Clean up is easier and will eliminate any possible scratches from pans. Try it.
Usually, the explanations of Induction in videos like this are nearly complete nonsense. This one is exactly correct.
An issue in warm climates is induction leaves the kitchen cooler.
Also air quality burning gas does make a small amount of poisonous gases such as carbon monoxide and also PM 2.5 is less with induction.
I love my new induction hob, the gas one I had was getting unreliable with not firing and having to clean the gas bits to make it work.
Thanks for this information. I just yesterday got my new top, but needed to know more about how it worked. I'm going to enjoy using it. I have always liked gas cooking, but, I believe this will be so much better.
I have a big concern about induction stove. I come to know that an induction stove should not be used near any electric devices or electric machineries. As in the long run the wave cause damage to the electric devices. The stove should be set at least 3-4 meters far away from any electric machineries i e. refrigerator. Is it true?
Very useful info thanks a lot 😊
Great explanation. Enjoying now an induction stove. I agree with you
i want, want, want, WANT an induction cooktop!
What is life span of the induction hob?
Another major disadvantage of cooking on gas is the production of large amounts of combustion gasses, mainly carbon dioxide (CO2) and water vapor. Therefore you need proper ventilation and extraction of the combustion gasses.
With an induction hob you only need to extract the vapors, coming from your pots and pans.
This means that the atmosphere in a kitchen with an induction hob is much healthier, specially for people with respiratory problems or sensitivities
Team induction for sure, just the fact that nothing can be burned into the surface like with a ceramic hob is soooo worth it.
Team Induction. I found it brilliant using a cast iron griddle when cooking burgers or it can be so gentle it's easy to get the exact food temperature every single time.
I am a fan of induction after years of commercial cooking with gas but I was surprised at the recent findings that gas can be hazardous. Will induction have some hazards later on?
My cardiologist told me not to use induction because of my pacemaker and the fact of a quadruple bypass otherwise I would have had one.
Hi Hob, thanks for teaching me about induction!
my biggest gripe is the heat is localized, the center is hot but the sides are cold, meaning l have to cook 1 steak at a time in the center of the pan, and if you try to give it more heat thinking it will spread to the sides it will shut off, also i have cracked a ceramic top by dropping a cast iron pan onto it, and think my induction could do the same, but for any thing with a liqiud in they are great, but not so great for dry cooking, unless as l am told you have a coil as big as the pan you are using, and then they get expensive
Thanks for this enlightening video. Maybe you can’t show examples of the best (flat surface) pots and pans to not promote a specific brand, but could you edit photos of some samples so that we don’t notice which brand they are from? We had our induction hub installed yesterday but still haven’t bought the utensils. Thanks in advance and Happy New Year!
Thanks for this video. It was really helpful 👍👍
Thanks I'm definitely considering buying an introduction hob since the oven we have is old and might stop working soon 🙂
I am planning for a new kitchen and will switch from gas to induction. In some videos people are saying that magnet size should be suitable for the pan diameter. How can I figure out how big are the magnet of each zone?
Induction all the way!
Could you do an update to include induction hobs that can be positioned under the countertop, and heats the pans through the surface?
induction! thanks, great video! loved and subbed :)
hahahahah I have been looking for this answer!!! If they glow red. Because I will buy a ceramic one just because it glows and because it s white it looks pink
What about the loud buzzing that I’ve heard about? How loud is it and will it be annoying?
You will be used to this. It's not that loud but I think it depends which brand you are using, they all do that but at different levels. For example mine is really silent compared to my mum ! She even cannot be on the phone close to her hob
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.
I've always used ceramic tops since childhood, and then induction. Gas hobs aren't really a thing here, but i recently moved into a small cottage with one, and I have to say, the controllability of the flames and all is very handy, but i really hate how impractical it is to clean up afterwards, the rails especially. The cooking is brilliant however.
What about venting? Can we use on island with a down-draft vent (which often aren’t recommended) but don’t block the view like a larger hood? What say you? Thanks
Hi heard you can put down some sort of material cloth over induction hop while cooking to avoid possible scratches
Yes you can ! I use parchment paper so it never gets dirty or scratched.
Brilliant input. I’m interested so far. I do have a long time collection of enameled & bare cast iron, pans are carbon steel & some stainless & copper clad. What about my glass kettles? Can I have a standalone gad ring?
Thanks for the clear explanation. I was wondering why my induction hob got overheated every time I used it ( it was a rental unit). It was annoying to cook with. It must have been a ceramic hob! In the process of furnishing my new place and was ready to go back to gas hobs. I’m definitely going to consider induction hobs now.
So many people get ceramic and induction mixed up, you're definitely not alone there. Glad it helped! 😁
I have both in my kitchen. But what manufacturers won’t tell you is that induction absolutely wrecks a non-stick surface even if the pan say induction-ready.
I've found that myself. It doesn't matter how expensive a pan it is the non stick surface browns an cracks almost immediately. I'd love to find a type of nonstick that works.
Thank you, great explanation x
This was a wonderful explanation of induction. Always been a gas stove user but looking at "cleaner, eco" choices. Be well.
Are they cheaper to use? I know they are more expensive but I do a lot of cooking and if I replace my gas hob with an induction I'd be hoping that overall it would be an investment in the long run.
I regret having bought a new gas cooktop but it does have one feature I love…a high power center burner with a wok holder.
Yeah, that's still one thing gas cooktops are great for.
What about efficiency/ What about durability? What about the environment and health?
90% of the energy of induction tops is transferred to the food, compared to about 74% for traditional electric systems and 40% for gas
I'm very sensitive to sounds, I like my current ceramic for being pretty much silent. How much sound can you expect from induction ?
Exellent presentation!!!!
Some other things to consider regarding induction: repair costs. The most common repairs to induction are replacing of Filter and/or Power modules. The cheapest I have seen for these is ~$350 but can go up to $800 or more. Compared components for a gas hob which are usually under $100.
Very good point! Definitely some more complicated (and pricier) components that could go wrong on an induction hob.
One reason why I've bought 3 commertial Buffalo DF825,
As my sister paid over £1000 for her induction hob, lasted just over 3 year's, when it breaks it's not worth repairing.
All my desktop units live in the cupboard, and can be used anywhere around the kitchen, not just in one location or even outside..
I am getting induction this year. Can you put a silicone mat or protector over entire surface to protect glass and cleaning and cook with mat on.
kitchinsider.com/how-to-protect-an-induction-hob/ 👍
Is the glass surface of the induction stovetop strong enough to not break if a knife or plate hits the surface?