Though the induction cooker is 2000 watts, it heats very quickly. Cooks more evenly as the whole pan or pot heats up instead of where the heating elements touches the pan or pot. You also have precise cooking temperature that is consistent. Neither gas or electric can offer that. All my cooking at home is only on the induction cooktop. Since using my induction cookers, I have slashed my electric bills considerably. For those who have not yet purchased an induction cooker, make sure that you use magnetic pots or pans. Glass, aluminium, copper or even non-magnetic stainless steel will not work. So when shopping for compatible pans/pots, bring a magnet. If it sticks, it is good.
I am so glad that you made this video, I bought the very same induction hot plate that you have about three weeks ago and it came about a week ago, and I could not understand just why exactly it kept showing me an error code. I reread the instructions about four times just to be sure I understood, and I had assumed it was probably the size of the pot I always using, so I tried a bigger pot and it did the same thing, but in this video l, your pot fits right into the middle circle. So now I understand that it works, it's just that you have to get a pot or pan that fits right into one of the circles
Thank you that’s helpful to me also also a sell because I’ve been wondering weather it would be worthwhile. My hot plates are not heating well cheers 🍻🇦🇺
@assassinlexx Havent you seen those TV commercials where they only use half the frying pan? The food cooks, but the other side of the pan is cool to the touch. Induction cookers vibrate food molecules in much the way microwaves do, causing friction and thus heat. Since "induction" infers magnetic, you need a ferromagnetic pan to transmit the vibrations.
Greatdome99 it's not the food molecules that are vibrated, it's the metal in the pan. Induction implies a magnetic field induces local heating in the pan. The food cooks in the hot pan in exactly the same way it would over any other conventional heat source.
@@balajimageshvaran2772 Induction has nothing to do with microwaves. Induction uses a strong magnetic field to induce eddy currents in the ferrous metal. That causes heat.
how much energy was consumed in each case and what is the financial cost? I think this would be the right and right experiment! Imagine a larger gas appliance
Depends on what country you’re in. In Australia gas is way way cheaper as we have one of the highest electricity prices. We have a gas cooktop (for versatility as well with rounded woks and pots), but induction is our next preference way ahead of standard electric.
@The Grumpy Southerner Bollox. I just paid £25 for a single induction hob off of eBay. It was only intended for use while the kitchen was. It was absolutely brilliant. Long-term, the money spent on an induction hob compared to a plain electric hob will be recouped in no time at all. All of the energy on an induction hob goes directly into the pan. Not only is it fa quicker, there is no wastage. So yes, my statement about it being cheap is doubly correct. Is an example of what is out there: rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F274020396419
@The Grumpy Southerner Just cheap in general. Think about the other things you've spent $60 on. It just about cost that for 2 people to go to the movies and get a popcorn. And that lasts a couple hours. An induction burner is something you can use every day, for years.
I have one of those portable induction cookers sitting on top of my electric stove top at home. This is the very reason why it is there. So much faster, so much more efficient. Rarely use the stove top now.
@@robertkat Lmao. Mines on a wood chopping board. It has been burnt a few times because the missus has either accidentally or simply just forgotten to turn my stovetop off too. So you're not alone. 😊
the heat generated is (almost) directly proportional to the power input, ie about 1800w and 2000w for induction but over a shorter time.given this, induction heating is around 90% efficient, direct heating only about 65%.
Gas cooker to my hypothesis is always gonna be better in using less electricity because it doesn’t rely on it. It’s really only the first few clicks of the lighter that uses electricity (depending on if you have electric lighter) and the rest is gas. Dunno if it uses the same gas or if it cycles constantly.
I switched from a gas burner to induction about 2 weeks ago. So far, I have found it to be faster / more powerful than my gas burner if you look at the highest settings, but at the same time more controllable. The thing to get used to the most is the time it takes after turning it off with the pan still in place to cool down. You can usually cook the last minute or so on the remaining heat, which saves energy. Luckily, it has indication for that, so you can use the remaining heat to keep something warm as well. ( No, it’s not instantly cold when you remove the pan, it just doesn’t heat when no metal object is there). So far, it’s a joy for me.
Any suggestions on how to improve heat transfer on the electric hob? The heating element can get up to nearly 600c/1100f! Yes it can, but you need lots of air flow below the unit easy way is to use a slotted surface. Or raise each leg or side. The other thing about ceramic or cast iron is it's heat stability & how evenly heat is spread. Induction is without a doubt the best but it'll only work with ferric/magnetic bottom pans
That was fun to watch, I gotta start doing some fun stuff on my channel too instead of just service all the time. Good job, You don't talk too much either, nice lol
I actually wondered which was more effecient. I have a horrid infra-red stove burner, and even if you put it on a 1 setting, when it applies the heat, the burner comes on at 100 percent, but for only a little bit of time. But that 100 percent application of heat, makes it real easy to burn your food.
kfl611 Your infrared burned may have a malfunction, I don’t have it at home but my sister have the large one at kitchen with 5 burner, when I used it I learned that the burner functions differently than others, it produces heat intermittently! It goes on and off.. but at lvl 1 it’s 100% ?
Years ago I bought an induction unit similar to this one but couldn't stand the noise it made. This one is noisy but mine was three times as bad. I sent it back. Since then I've read that it could have been the particular stainless steel pot I owned. I had mostly Pyrex cookware at the time, which doesn't work on induction, of course. But watching RU-vid videos about them, induction starts with a low hum, and then some produce an array of high frequency sounds which would really disturb me. The sounds can also depend on what you're cooking. Any water I need boiled fast I can do in the microwave.
I went to WC and got back and electric cooker pot hasnt boiled yet. lol wow surprised induction cooker is more efficient than gas cooker. thanks for sharing.
Just how I thought they would work out. Good test. I've forgotten all i read on the inductors, for a good reason when first out, was way too expensive.
low-tech gas is better, induction's got electronics that can fail, mine only lasted 3 years, I took it down to the recycling depot, now buying a gas cooker.
@@Kubulek17 I mean I have a 6 stove induction cooktop and next to it a gas oven, so, what am I? A freak? Cause of having gas in my house? You just follow the regulations and that's it, it's quite safe. I have over 25 gas appliances in my house and I've never had a single problem, not with the induction cooktop
Palta Gay you chose to have a gas oven ? Isn’t that just a choice to limit capability. I guess a gas oven never crossed my mind since all my appliances are integrated.
Keep in mind that a water boil test doesn't say how effective something will be in the kitchen. Gas can do stuff like cook just the side of the pan, flabe, cook with direct flame, plus the flame contours to the shape and size of the pan. Don't get me wrong induction has a few strong points but gas is more versatile
i have used all 3 …. induction is the cheapest to use, fastest, cleanest, most programable and safest (even has temperature sensor to prevent burning pot contents ) gas is the second most cleanest and cheaper than stove plate but the most dangerous (flames and gas leak risk). stove plate is the most expensive to use messiest and reasonably dangerous (hot plate).
phillip coetzer Depend where you live. In the U.K. mains gas is a third the price of electricity, so even though gas cooking is inefficient, the cost remains lower than any other form of electric cooking.
@@spencerwilton5831 My electricity bill is like .13 dollars per kilowatt hour. So running a burner is about 2kw, for an hour cost around .26. If you cook an average of an hour every day for a month, that's less than $8 per month total. Even if there was a stove that made free heat, it's not enough money saved to even bother discussing. You can save more than by turning the thermostat down 1 degree. Or use more efficient methods in general like crock pots or pressure cookers. That said, cooking on induction is better than regular electric stoves in every way. And you don't have to do anything to convert from electric to induction. Though I would prefer gas, I didn't want to tear up my walls.
@@spencerwilton5831 you are right, I just bought an AEG induction cooker from currys PC world last week for £899 which is higher than most of the gas and electric cookers, when am cooking on it I don't remember the amount I spent because it works perfectly.
Induction 125sec with 2000w, or 139sec if supposedly 1800w, like the rest, for better comparability = 42% consumption Electric cooker: 330sec at 1800w = 100% consumption Gas burner: 286sec at 1800w = 86,7% consumption
@@rawthe ((2000Wh/h)*125sec)/(3600sec/h) = 69Wh consumption. Watts is Power, or Wh/h=W... But consumption is measuement of energy-amounts, and the unit for energy is Wh... Another one I noticed: When a hypermodern power-plant uses gas for electricity-generation, efficiency is a bit above 50%. And 42% is nearly half of 86,7% (see my original posting), that means the electricity consumed matches the gas comsumption it´d take to generate that same electricity amount, so, induction not more sustainable than gas in first sight... But don´t forget: to create electricity from gas THAT efficiently, u need a several-billion-Dollars-hyper-modern-power-plant, or else, u´d get garbage-efficiency... And second, electricity doesn´t have to come from gas-power-plants, since it can be generated much more sustainable, with wind mills and photovoltaics...
Keep in mind that these were small pots with not much water. The results will be much different if you use a large pasta pot filled with salted water and place these identical pots on full-sized ranges. It gets much worse for the electric (coil or radiant heat) on ranges build after the 2018 UL regulation change which cycles on/off the heating element to avoid grease fires. Gas will be faster for larger containers -- in fact the induction will struggle to bring a large pot to a rolling boil. But for small pots and pans, induction is great if you want precise temperatures when preparing sauces or candies.
I have been using induction for a couple of years now, and it's very efficient. Most of my pots have metal grips/handles, and those don't even get warm - as long as the liquid never touches the welding points. I had not noticed the difference in speed, however; to my mind, it is always too slow, anyway lol.
@@dw3403 True, that: I was forced to buy a new set of pots (but I got those cheap, and I got my induction cooker new at an auction, so at a much lower price). At the time, I felt gas was too dangerous - I'm an old guy, and I did forget to turn off the gas in 2 instances - but now, with gas prices being too high, I'm extra happy to have pushed gas out of the kitchen!
I had a full electric cooker, i placed water to boil on that and an induction cooker top, even then, the pot boiled at least 2 minutes be the ceramic hob, i loved it when i cooked pasta on the induction, once the water was boiled, i put in the pasta and lowered the power to 4, for the next 12 minutes, it seemed to pulse heat, then when i poured the pasta into the colander, nothing stuck to the pan, i love it so much i have just invested in a full induction hob stove. TY for the upload!! x
Good to see the induction was that much faster than the two others. In addition, induction gives much better control of the cooking, because any adjustment is immediate. Induction is also much more power-efficient, truly the only option today.
There are other benefits to gas like being able to hold the pan or pot on the side to brown the sides of a thick cut of meat or to cook hot dogs directly over the flame, keep your hands warm when the heater isn't working, stuff like that.
@Mia L where I'm from, Gas stoves and LPG is widely used, I can even say everyone uses it. No line connection or stuff like that. Everyone buys their tank of gas and plug it up n use 👌
I'm a total convert to induction hob cooking. Modern safe and fast. =) Looking at a Tefal 2100 watt model which gets high ratings. Any other recommended?
Exactly as happening when boiling milk, you wait forever but nothing happens just turn your back for a sec.. Congratulations you need to clean the stove now
Induction does heat up and bring things to a boil very quickly; however, getting a steady simmer is trickier than both gas and electric. It needs to actually be higher than you imagine it to be(the power setting).
Not on mine. I have a double unit on one side I can bring it down to .5 and its a nice slow simmer for a smaller pan. The other side goes down to one which has a nice consistant simmer until i stir it. Then it goes back very quickly.
The info about induction vs electric vs gas was informative - thank you. I'll stick with electric because gas is expensive, and induction limits your choice of pots and pans to certain metals. It's not water heating systems - it's single eye cook tops. Please don't mislead viewers by having them think it's a water heater!
You do you, but letting pan selection keep you away from induction is nonsense. There are myriad choices. As long as a magnet will stick to them, they will work. Radiant electric is just awful.
Is there any time limit that u can only use the induction? Coz i wanna purchased induction, im just scared it would overheat if i use it more than 3hrs of cooking
Induction is producing a very tough magnetic field. I prefer not to use it anymore, however, if you are boiling water or fry - it will do a good job, but doing something in a pot will immediately burn the dish :D. However, I would prefer to stay aside of the 2kW magnetic field.
If you are heating liquids such as soup, you can use a dish towel between the pot and the induction cooktop to avoid scratching the glass surface. It's the pot that gets hot, not the cooktop. Turn off the cooktop and remove the pot. The glass surface is just warm and cools off quickly. Don't try this when you are frying anything!
Our Kichten Aid Elite induction cooktop has a power boost setting that would boil that first pot in 30sec flat. It's insane. The main thing you have to understand on induction is it doesn't work well with all pots. Alot of our Teflon had bad bottom surfaces and don't connect well. But once you replace those it's amazing and super safe.
as long as you keep far enough away from it. You have to remember that it is using EMF fields to induce the heat in the cookware. All of that EMF is unshielded and extends outward a certain distance. If you're not standing right over it, it's fine. But over time of standing close to one, not sure the bad effects that might or might not have.
Justin Greene: I KNOW what you meant. I was taking opportunity to say how EMF is real strong on those and using the power boost often may lead to unhealth down the road. Not preaching at anyone ; just bringing up some info for people's knowledge
That’s what I was thinking 😯😱⚠️🔥 - risk of gas explosion, by not using the knob on the unit - hopefully using the isolation valve on the cylinder connector. But giving us, the viewers, the illusion that the gas was on all the time - why me, and Sylvan Butler are concerned, with his safety and how he has presented this video.
Induction, air fryer, and microwave defines all the cooking I do. Could not believe the efficiency of the induction cooker when I got it--from someone on eBay who had obviously tried it and apparently used the wrong cookware. Got it for $18 shipped--now I need another and I can't even get close to that deal.
Depends where. If you've got solar, solar & induction will be cheaper. A fully electric home is also much cheaper than one that has gas appliances. Ie heat pumps are far more efficient than gas (x4) for water & space heating. Even with grid electricity Also daily connection costs for gas can be eliminated.
@@handyman7748 . Not if electricity goes through a RCAC / heat-pump for space heating or a heat pump for water heating. These are around 5 X more efficient than gas. And no need for daily connection charged for gas either.
Cool stuff. We actually tried this once ourselves. Showing the cost and energy consumptions would be cool too. (Could you do a video on watching various kinds of paints dry too? Just kidding!)
Now we need a comparison of total BTU’s nessasary for a true measure of efficiency. The size of the pans bottom would also potentially capture more of the wasted heat from gas and conventional electric. My perfect kitchen would have gas and induction for a variety of types of pots and pans.
That's why I'm using induction like left one for a few years. Also 2 kw. If I recall my results were 1l in about 4 min till boiling. And if I were using electric like in the middle then the only possible way to speed up water heating is starting the cooker ahead of water filling to red hot condition. Maybe in that case it will be a bit faster. Also it has a bad aspect like heat inertion when you don't need a heat anymore but the cooker still heating your pan.
But, please keep in mind the following: a 1800W gas-burner doesn't give 1800W to the pot; let's say some 1200-1400W is realistic, averaged 1300W - the rest is waste heat in form of emissions. Next thing: for 1000W electrical energy it needs 3000W of primary energy in the power station, so 2/3 are waste! For 2000W induction heat it needs 6000W of fuel to generate, for the 1800W 5400W at least - whereas for 1300W of gas heat the burner just needs 1800W - a loss of only 500W, which is less than a third instead of thrice the amount to produce electricity of the same equivalent! Nonetheless the gas hob, even with the slightest power (1300W compared to 2000W induction) to the pot got the second place in this competition!
NOT A FAIR TEST - bc, the induction was heating a dedicated area while the other two had bigger diameter surfaces - to make it more representative you should have used bigger diameter pans. (although the induction would still have been quickest) Also, had you have used ceramic hob - not the older style solid plate (of off the 70's) then there wouldn't have been much difference..
