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.
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.
@@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.
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'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 :)
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.
@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.
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.
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.
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.
Clay would not work on an induction stovetop, no. We made this video all about how induction works here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ECKV35A2fos.html
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.
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 $80 portable one off Amazon we see in so many RU-vid videos.
Good video! My not at all fancy old Amana electric glass top boiled the water at 1:40 when set to hi using a Calphalon SS pot. I don't make pasta often so I didn't think about water boil times until i saw this video.
I just bought a 1800 watt single burner today (129$) 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
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.
@@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.
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’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.
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 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
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.
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.
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?
@@Jord_45 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 😊.
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
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.
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.
@@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.
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.
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
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.
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.
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.
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!
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.
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 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.
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.
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.
The title is "Induction Vs Gas - Which is better?" - and how long it takes water to boil is the only, or even most important thing to consider? I think you need a different title unless you are just looking for Clickbait....
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.
@@furyrift 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.
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.
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.
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!
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.
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
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 RU-vid videos of people mentioning how expensive they are to run compare to gas and also people missing their gas stoves o started to wonder
Jeez, harsh criticism in comments. I think it's clear induction is faster than gas. If the gas burner uses 3MJ/hour on low (max. 9MJ/hour) and it takes 4 mins to boil 250ml, that equals 0.2MJ. If the induction cooktop is 1000W for 2 mins for same amount of water, that equals 33W. Based on 2 cents a MJ (Australia) the gas cost is 0.4 cents. Based on 21.7 cents per kW the electricity cost is 0.7 cents. If the induction cooktop was set to 2000W then the cost is 1.4 cents. A 1L 2400W electric kettle will boil 250ml in 35 secs at a cost of 0.5 cents for comparison. So based on these rough estimates, the cost is 1.7 times higher to 3.5 times higher Using gas also incurs the electricity cost of the range hood fan (approx. 45W on low) for 4 mins: 0.065 cents. If normal use is one 250ml cup per day, then cost per month is: 12 cents for gas 42 cents for electricity (2000W setting) 15 cents for kettle (2400W) So if boiling water quickly is your main aim, then a kettle is best. But if you only have an induction cooktop, it's not too bad. Personally, I am looking at induction cooktops/kettles for the quiet. My range hood fan is next to my living room and is annoyingly loud on low. Using an induction cooktop/kettle would be: 1. quieter 2. quicker 3. better air quality
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)
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!!
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
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...
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
But be Honest what does Boiling water have to do with Cooking, nothing at all. I have a Freestanding AEG Electric Cooker with Induction Hobs and after coming from Gas all my live I have to say it is Superior to Gas but for anyone interested in Induction this video tells them nothing other than it’s much quicker to boil water!
Wow really, 2x longer, knowing the price for operation is 2x than gas, that means it is the same, we were fooling ourselves all the time, then cleaning difficulties and that to have ventilation turned on which is sucking 300W too at least which is mandatory for gas cooking, cause of CO, CO2 emissions, especially during winter when we dont have that good ventilation, we breathing in harmful elements
@@knowldedge5012 No it does not. The sun produces a lot as well and much more. Don't believe in that snake oil bullshit. The only radiation that harms you is ionising radiation such as UV and higher like x-rays, cosmic, gamma. None of your normal gadgets have that kind of energy to produce it. The sun can, but that is why you use sunblock that contains zinc. Anything lower does not contain the energy to knock out bits of DNA. 80% of the people in China is using induction and the life span is also increasing a lot. It works
Naah I don't buy this ... did anyone noticed that the first test the water was already have heat bubbles when he started the clock....? I did notice that