I love, love my induction cooktop!! I bought a GE at the beginning of the pandemic--it lasted only TWO WEEKS. Broken, they could not fix it. Paid GE another $1100. 00 because my stove was not in stock. Got the GE Cafe--oh so pretty, cooks greats, and bakes good too until it too DIED A COUPLE OF MONTHS IN!!!. GE RIPPED US OFF FOR $2700.00. DO NOT BUY GE UNLESS YOU WANT TO GET RIPPED OFF with the worst customer service. GE trained technicians could not fix our second stove after 7, yes SEVEN visits by 7 different techs!! We had to buy another brand--no problems!!!
PLEASE DO NOT BUT A BELLING INDUCTION HOB!!! We purchased a Belling Cookcentre in November 2021 and the Induction hob is terrible. It pulses on and off like no other Induction hob. We have had a Bosch for 10 years and it was wonderful, and even a small Tefal one was good, but this Belling one is awful. We have raised it as an issue with Belling but have been told "that's the way it works", and so far told they will not change it or refund us. We are so disappointed, as it makes cooking food at low temperatures almost impossible. For example at level 3 it is ON for 0.5 seconds and then OFF for 7.5 seconds. At level 4 it is on for 1 second and then off for 7 seconds. At level 5 it is on for 1.5 seconds and then off for 6.5 seconds. Even at level 7 it is on for 3.5 seconds and then off for 4.5 seconds! This exaggerated pulsing is awful.
@DW. thanks much. I’ll look into that 👍... happy NORMAL new year too btw. All the best in 2022- actually I’ve heard ‘rumours ‘ that there’s many ppl going to MAKE this year normal 😃 ( says all this is a lie 🤷🏻♀️😕)
@@katehopkinsbrent5573 Happy new year to you too! I see many love drama, so if cutting out the drama of others is normal. I am on board with that. What I am learning about these is the watts make a difference. Also your pan. The counter top portable ones (110) are lower then the built in on (220). So of course the 220 would work better. My double has a 1800 watt and a 1000. If I have the 1800 (boiling) going, the other unit will lower in power. Not a bad thing if you are aware of this and need something kept warm while browning something. But the best thing about these is the simmer, or constant heating at certain temps. Unlike electric that tanks on you and then starts back up. You find the right temp and the simmer doesnt change. And if you add something it doesnt take long to get back to that simmer. Depending on how much you need to boil down and the size of the pot. Look for how many watts it uses.
I was thinking of getting a GE gas range but with this video Clip it appears that even with GE's pro chef line "monogram" does not have enough oomph to heat up that little bit of water... Samgung here I come 21000 btu. No induction even how amazing the new technology may be. Have you compared the natural gas price vs. the hydro price?
I noticed how they turned the gass way down so the Induction cook top would seem better. If they turned the gas up to a higher temp I am sure that the water would be boiling. Also if the put warm water in the pot on gas it has to cool down so it can heat up.
@@SigrunHT if they put the warm water in the pot using gas or induction the water has to cool down so it will start to boil. Funny, cold water has to warm up before it will start to freeze.
Less than infrared / coil stove tops. First, you don't waste any energy when using cookware smaller than the burner. Second, you directly heat up the pot instead of heating up the coil first (then the glass plate on ceramic) and finally the pot itself - losing energy with each transfer.
use the rakh ashes for cooking long long time and stone so heat remain inside after switch off the stoves any material which stay warm after heating once
hate hate cooking on induction. Gets scratch each time you steer a pan, you have no sense of temperature control, you have to tip toe with your food. yeah just good for video trick with the egg half cooked, but for daily awesome cooking, it's pure crap.
Put it this way, gas burners loses 60% of energy when cooking while induction only about 10% so induction keeps about 90% of energy because it’s the vessel that becomes the burner. The $25 you spend on gas you throw away 60%. You save money with induction and it’s the most eco-friendly cooking method there is.
The glass used is harder then the metal from pans, so no. It wouldn't unless you put sand on it (some minerals in sand are harder then glass) and rub a pan on it. Try scratching a phone with a coin. Doenst work
My last year at the Univ of Kansas (1979-80) I returned from Christmas Break a couple of days early (which was lucky, my pipes would have been frozen by morning if I had not turned all the faucets on.) Downtonw, a gas main cracked under an alley behind an apartment building. It was a very cold, wiindless night, and the gas just accumulated until it found a spark. It blew down a set of apartments, killing 5. It would have killed more, but most of the residents were still on break. In California, there was a main pipeline which was not properly maintained, and it blew and took out about 50 houses, with a number of deaths. These kinds of events happen every few years while our infrastructure ages and the gas companies priortize new pipelines to export gas and delay maintenance/replacement of existing lines til the last minute (just in time, they hope) When they guess wrong, lives are destroyed. I do not like gas, for the same reason many shooters who hand load ammo are banished to the garage by their wives --- no explosives in the house.
Not all countries are like urs... I have cooked with gas for a good 35 years and Loved it. if I could still continue to use gas I would. Sadly I had to move and where I am now the only viable option is induction. I have always Loved gas and always will. What your talking about is near unheard of in my country.
Induction cookers are simply a coiled up wire. When electricity passes through it, it creates a magnetic field. This magnetic field is what makes the iron molecules vibrate and create heat from the friction. The heat is created directly at the pan and then transfers inwards to its contents as well as outwards to the stovetop. The stovetop itself does not create heat but it can still be warm where the pan itself was sitting with a high temperature.
I've always preferred gas for cooking. And, even after having used an induction cook top I still prefer gas - but, I do like the induction cook top. I just don't like it for everything. For example, popcorn is a breeze over a gas cook top! When you need to shake your pot to keep the kernels moving, the heat remains the same coming from the burner. But, if you lift the pot up off the induction burner to shake your pot to keep the kernels moving, the stove shows an error message and stops heating the pot - which interferes with popping the popcorn! Indeed, any time you need to move your pot or pan while cooking on an induction burner the thing is going to stop heating and give you an error message! So, no flipping your omelets or steaks or burgers or stir fry or anything else, for that matter! But, what I do like about induction cooking is that it does not heat up the kitchen as much as gas! About 60% of the heat coming from a gas burner is wasted as it rolls around the edges of the pan and that heat ends up heating the vent hood and the rest of the kitchen! But, there is very little lost heat from an induction burner because the pan itself is what is getting hot, which is much more efficient. Bringing a pan up to heat is really fast with induction! And, I do like the precision of being able to set a temperature for the induction burner, which is something I can't do on a gas burner. And, of course, I really like the easy cleanup of an induction cook top! And, the cook top can be used as additional counter space for prep, if needed! One thing I did notice on my induction cook top - a 1500 watt single burner unit I picked up on ebay for $39.99 - is that the magnetic field is not uniform, which can result in hot spots in my cookware, especially when browning or braising. That's kind of annoying, but it might simply be a problem with the design of my particular unit. I haven't heard other people complain about this. But, it has caused me issues when trying to braise or brown meats in either stainless steel or cast iron.
..with the spoon set accidentally on a gas stove "burner" or induction point, why would I do that, unless I'm very, drunk dumb about it. So it is a dumb resistant stove for how much?
The majority of the world's population use a Wok for cooking . These Induction cooktops will not heat the sides of a Wok so you'll end up stewing your food in the small area at the bottom if you can find one that has a small enough induction area to work at all. Maybe there is a market for an adapter device or a concave induction surface. I'm sticking with the Gas for now. Cheers Eric
@@ultimatezero00 not all Asians use woks are you dense? Whens the last time you saw a brown dude cooking in a wok? Also if the wok is induction compatible it will heat evenly
I bought a single hob counter top induction unit by Duxtop. I've had it for about a year and I love it, so much so that I just bought a freestanding induction range to be delivered March 9, 2018. I have had an all electric home for 32 years.
noneof yourbusiness Good thinking...I've never owned an induction burner but did use one in culinary school and i gotta say, the efficiency of induction clearly wins ovee gas in a mobile setting.
so you mentioned induction is amazing and magic yet why do most chefs have gas? shall I explain why? I have used electric hotplate cookers and electric ceramic cookers and finally I have also cooked on the induction cooker They are all basically non efficient when cooking curries, sauces and many styles of cooking which is why chefs always choose gas gas cooks the food at a rate which the food cooks the best with whilst the hotplate just cooks untimely and inefficient the ceramic electric cooks either too hot and takes ages to heat up again and is slightly better than the hotplate the Induction is actually very good at heating water and that is basically it if you boil veg and boil water for pasta and really cook basic food then this is for you but for chefs like myself? NO WAY will I ever sacrifice the flavour of my food for expensive crap like electric cookers look at all the chefs in the world they cook on gas in Thailand and India the best places and diversity in food is cooked on gas not because they cannot afford it but because they are not stupid enough to sacrifice quality for glam if you are a chef or cook passionately? Stick to gas if you are like most western cooks and you just boil then use the induction cooker (it looks great... easy to clean ... very fast ... and basically a load of shit on a stick) just like the modern way of cooking nowadays hope this helped everyone by the way I have cooked for my mother for 35 years as I look after her and I can tell you that I have used every type of cooker and I can never use anything less than gas to cook the amazing quality of food I cook for my mother I cook over a few 100 different types of curries and Thai, Malay, Italian, Bengali, English and Spanish as well as Persian and finally Chinese too peace and love and like my ancestors said "let food be thy medicine and medicine be thy food"
RUPA CHITNAVIS I have used induction and it is good for boiling water and rapid cooking in an artificial method I recommend you get gas and make sure you get a good gas cooker that gives out a good amount of gas when burning I do not recommend induction for Asian cooking as the high speed of heating interferes with the quality of sauces and caramalising of onions and stewing of meats at different temperatures
If one has the most highly sensitive induction cooker money can by, one can re-learn a new skill cooking certain recipes. If ALL the ferrous molecules in cooking material top/bottom heat up, Grreat. But it is dependent upon the shape/periphery of the magnetic indutor elements, which does not have a sold plane that would induct All ferrous molecules. Even so, cast iron having more ferrous molecules than an inductive nice inductive SteelClad, one would use primarily all cast iron than steel alloy for best results. But don't drop it on the glass stove, even a crsck or chip, You'll have to replace the whole dang stove. I think, gas stove is more price effective and efficient in the long haul. *(I'm not not a chef)
