Gas or electric? It's a question for the ages so let me help you choose what is right for you, your home and cooking style. In this video I outline the benefits and drawbacks of gas and induction electric cook tops.
I have been using Induction for over a decade. The hum is noticeable when you are over the stove and it diminishes quickly as you set away. The waste of BTUs in gas is tremendous and if you live in a tight kitchen that space gets real warm FAST. The time I have when lifting the burner to auto shut off is 15 seconds? I can take the hot skillet and crack two eggs at the sink and return the pan without having to reset it.
I have been cooking with gas for years now, and don’t have any complaints. But with advancing age, I’m thinking of switching to induction for all the safety features it has.
Important factor to consider before buying an induction stove (or individual burner): ***burner size.*** It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making direct contact with the cooktop surface, 6" burners spell trouble for 12" skillets, which typically have a 9" bottom diameter: the central area of the pan will heat nicely, but the periphery will not. If you want to get a stove with 9" burners, count on spending big bucks, like $5,000 and up. Also, note that you can't judge the actual burner size--the diameter of the magnetic coil beneath the cooktop--just by looking at the cooktop markings; the two don't necessarily line up. Serious research is called for before purchase.
so nice vid. I consider myself a fairly well accomplished cook and i have never had my Thermodore induction cooktop time out simply by sauteing or stir frying using a Carbon steel Wok .So i can't say that's an advantage over induction at all.
We have a high-quality induction cooktop, if you are boiling water and some spills on the cooktop it shuts down. You often don't realise it has shut down until you wonder why your pasta is no longer boiling. You then need to remove the hot pot, clean up the small spill and start again. I find induction very frustrating.
I've got both & though my gas hob has never had a fault I can't, unfortuneately, say the same about the induction & the induction is far from cheap to get it repaired if it does get a fault!
I'm looking into induction stove top because of the speed of boiling. But I did have 2 negative experiences with portable induction. 1 was a commercial portable. Error code occurred. Second one, used several times and starting to act up. Weird code showed up. But worked again after resetting it. Still using it but may not last. Will see..
I have experienced error codes myself with some portable units. Check out this link below. This Paragon unit, while not the fastest has some great features and has never given me an error code. www.amazon.com/FirstBuild-Paragon02-Paragon-Cooking-System/dp/B07586573S/ref=cm_cr_arp_d_product_top?ie=UTF8
Thank you to all the viewers and those of you that left comments. I made a follow-up video responding to your comments. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ErNA9JCrP2o.html Please subscribe to my channel and thanks for watching.
Are you really employed to cook or to sell stuff? Just askin... Best thing you said in this vid was asking whether you are a serious cook - in that case a gas stove-top wins every time. Other good point - buy a $50 induction pad for boiling only - you can hang it off the wall.
Hi I’m an Asian and need to cook chappatis /rotis and once off the tava (the dry pan ) we need the gas on full flame to puff it up my question to you is can I do the same on the induction pls show a demonstration am based in the uk
You will have to fluff it on the dry Pan with the help of a cloth. I don't think you can fluff it directly on the induction heat, since it has limitations of what can go on it directly. But I am no expert. Will wait for the expert's reply.
Michel Roux Jr switched to Induction Hobs in his Kitchen at La Gavroche here in London years ago and he is a 2 Star Michelin Chef! I have induction Hobs on my Cooker having switched from Gas and wouldn’t go back.
We have induction for 6 years and love it. The noise drops significantly when hob is at max, but mostly we cook at a medium range and the noise is not there at all.
Honestly....I don't buy a stove simply because it might boil water faster. A cook might choose that way....but only a limited sense. Homeowners generally buy by looking at the overall picture...and what system best suits them for ALL their cooking. I mainly do steaks, eggs and similar...and would never buy induction that reason. Gas is absolutely superior in that regard. By the way, I've definitely heard about people cracking their glass tops. All it takes is a slip of the hand and something heavy drops on the glass and cracks it. I do like gas for the reason also that you can pick up the pan, flip eggs or move them around...and still have heat on your cooking. I don't have to have one hand on controls while I have one hand on the pot or skillet.
Never heard this kind of complaints. We use induction since decades and never experienced something like that. I can of course boil water but stir fry, eggs and steaks too. We don't even have a scratch on it.
Ridiculous. You can saute, fry, grill, scramble, sous vide.... any cooking style you want, so long as you use a steel or iron pan. And, if it's so easy to break the (high-impact) glass, why haven't we seen a plague of RU-vid videos about that? If it had happened, they would be there! Sorry man, you're just rationalizing.
@@GeeDeeBird Your choice, not mine. I definitely prefer cooking with fire....hence why I also love bbq. Easiest medium to control....whether you're flipping eggs or doing anything that involves movement of a pan. Personally, I don't see another viable option. Make your own choice. I'm not stopping you. This topic is getting pretty old, by the way.
@@joeidaho5938 I have a Weber Kettle, a Weber gas grill and a Camp Chef Woodwind smoker. I love smoking and grilling. But that doesn't mean any other way of putting heat to food doesn't work. My disagreement wasn't with your choice, it was with the blatantly false statements you made.
A 20000btu gas burner is only as powerful as an 8000btu Indiction burner because less than 40% of the heat reaches your pan on gas, while almost 100% reaches on induction.
I don't agree with your " sauté " test. I can lift my pan as I want with my induction hob and put it back with no need to restart anything. I have a kind of start/stop system i don't know if you have this in the US. The pan is still hot btw. It seems you don't have the same material in your country because here this is not glass, I don't have scratches at all.
I've recently discovered information regarding the negative health impacts that natural gas ranges have, to say nothing of the broader environmental impacts of natural gas. It has me and my wife seriously considering induction, even if it isn't on the same level as natural gas performance wise. We aren't professional chefs after all.
Great question! I've worked with induction for years, including large kitchens with multiple commercial induction units and have never experienced any problems with my electronics including my phone and watches. In my experience, induction is perfectly safe. If anyone has experienced issues please chime in and let us know. Thanks for the comment, please subscribe to my channel, it really helps me out!
Good question. If your looking for ultimate control with gas check out these two features. Monogram has their new True Temp gas burner that pairs with a Hestan Cue pan to hold any temperature. Here is how the Cue pan works, now available with gas. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TvahjmQjMPI.html Thermadore has their extra low burners available on a wide range of their products. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6fPAG6Ww7Jw.html
At 1:08 the comment is made that "after 30 seconds or so... the cooktop is very efficient". Bull-feathers! The speed at which the heat is delivered (here, how quickly the water boils) has nothing to do with efficiency. A detonation of a nuclear warhead will boil the water very quickly, but is not an efficient method to transfer the heat (most of the heat will be dissipated or used for such things such as vaporization of the city, so the efficiency (the percentage of energy used to accomplish the desired task) is extremely low.
Do you know what relative means? If gas vs induction has a ton of energy going into the atmosphere for gas, then it is less efficient and therefore inefficient in comparison to induction. Induction is THE MOST efficient heat transfer for cooking that we have technologically right now. So, it is "efficient", especially if you combine with the fact that if the energy produced for the electrical current is renewable or nuclear energy.
