Thoughts on induction cooktops

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Swanny

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#1636959 21-Sep-2016 00:33

Electrolux 76cm Induction + WMF pots. How we miss you, sniff sniff :) (It's still going but we've moved).

You have to give up multitasking while cooking, certainly while it's heating up :D. Loved the speed and don't think it was too hard to get it to control the cooking.

allio

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#1640788 26-Sep-2016 16:19

Gas vs induction is one of those debates that rages forever without anybody ever changing their mind. It really depends on what’s important to you - my priorities won't be the same as yours, and that's absolutely fine.

In induction’s favour: fastest to heat from zero, minimal modern look, easy to clean (day to day), most child safe

Against induction: Not so easy to clean once crap gets burned on, least compatible cookware selection, needs beefy power circuit

In gas’s favour: best heat responsiveness (zero residual heat), widest possible range of cookware compatibility.

Against gas: not very "modern" looking, kind of a pain to clean, requires gas service, bare flames not child friendly

I personally far prefer gas. It's the cookware compatibility that does it for me, in combination with top responsiveness and near-top heating speed. You can put absolutely anything on a gas range and it'll get plenty hot, fast. Pans with slightly warped bottoms, round bottom woks, aluminium moka pots – I use all of these things every single week, and none of them work on induction. I can throw my heavy 12" cast iron skillet around without fear of scratching glass. I can (and do) even singe the skin off capsicums with the bare flame.

The "works for absolutely everything" aspect of gas just wins for me. If you don't cook in the same way as me, you might feel very differently.

The easy part is that, if you care about cooking at all, gas and induction are the only two options. If you can't get gas, there's no question about it - get induction.

MikeB4

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#1640813 26-Sep-2016 16:30

allio:

Gas vs induction is one of those debates that rages forever without anybody ever changing their mind. It really depends on what’s important to you - my priorities won't be the same as yours, and that's absolutely fine.

In induction’s favour: fastest to heat from zero, minimal modern look, easy to clean (day to day), most child safe

Against induction: Not so easy to clean once crap gets burned on, least compatible cookware selection, needs beefy power circuit

In gas’s favour: best heat responsiveness (zero residual heat), widest possible range of cookware compatibility.

Against gas: not very "modern" looking, kind of a pain to clean, requires gas service, bare flames not child friendly

I personally far prefer gas. It's the cookware compatibility that does it for me, in combination with top responsiveness and near-top heating speed. You can put absolutely anything on a gas range and it'll get plenty hot, fast. Pans with slightly warped bottoms, round bottom woks, aluminium moka pots – I use all of these things every single week, and none of them work on induction. I can throw my heavy 12" cast iron skillet around without fear of scratching glass. I can (and do) even singe the skin off capsicums with the bare flame.

The "works for absolutely everything" aspect of gas just wins for me. If you don't cook in the same way as me, you might feel very differently.

The easy part is that, if you care about cooking at all, gas and induction are the only two options. If you can't get gas, there's no question about it - get induction.

We did change our minds. We went from gas to induction and now returning to gas.

Here is a crazy notion, lets give peace a chance.

Batman

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#1640814 26-Sep-2016 16:32

MikeB4:

allio:

Gas vs induction is one of those debates that rages forever without anybody ever changing their mind. It really depends on what’s important to you - my priorities won't be the same as yours, and that's absolutely fine.

In induction’s favour: fastest to heat from zero, minimal modern look, easy to clean (day to day), most child safe

Against induction: Not so easy to clean once crap gets burned on, least compatible cookware selection, needs beefy power circuit

In gas’s favour: best heat responsiveness (zero residual heat), widest possible range of cookware compatibility.

Against gas: not very "modern" looking, kind of a pain to clean, requires gas service, bare flames not child friendly

I personally far prefer gas. It's the cookware compatibility that does it for me, in combination with top responsiveness and near-top heating speed. You can put absolutely anything on a gas range and it'll get plenty hot, fast. Pans with slightly warped bottoms, round bottom woks, aluminium moka pots – I use all of these things every single week, and none of them work on induction. I can throw my heavy 12" cast iron skillet around without fear of scratching glass. I can (and do) even singe the skin off capsicums with the bare flame.

The "works for absolutely everything" aspect of gas just wins for me. If you don't cook in the same way as me, you might feel very differently.

The easy part is that, if you care about cooking at all, gas and induction are the only two options. If you can't get gas, there's no question about it - get induction.

We did change our minds. We went from gas to induction and now returning to gas.

Excellent!

nofam

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#1640815 26-Sep-2016 16:33

Thanks for all the great input guys - as mentioned, I had a gas cooktop at my last house, and other than the hassle of cleaning it, I loved it. Simple reason I'm not considering gas for our new build is that there's nowhere logical for the bottles to go that wouldn't affect the look of the house (we're in Dunedin, so no reticulated supply).

MikeB4

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#1640818 26-Sep-2016 16:38

nofam:

Thanks for all the great input guys - as mentioned, I had a gas cooktop at my last house, and other than the hassle of cleaning it, I loved it. Simple reason I'm not considering gas for our new build is that there's nowhere logical for the bottles to go that wouldn't affect the look of the house (we're in Dunedin, so no reticulated supply).

Then definitely go Induction, just don't buy a cheap one or UK imported unit.

Here is a crazy notion, lets give peace a chance.

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ajobbins

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#1640835 26-Sep-2016 17:28

We had an induction cooktop in a flat I lived in a few years back. It was good, but not as good as gas. Everywhere else I have lived has been gas and I really wouldn't want to ever use anything else. Induction might head up an (irrelevantly small) bit faster, but gas works with anything and gives you absolute control.

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MikeAqua

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#1640847 26-Sep-2016 17:50

We have Bosch PIN675 induction cooktop in a three/four element configuration. I used to be a gas aficionado. When we rennovated the kitchen in the last house I wouldn't even look at induction.

In the new house we had a horrid cheap ceramic cooktop. Gas wasn't really an option so we tried induction and I've changed ... plenty of fast even heat and plenty of control

I really like the induction cooktop. Using cast iron, enamelled steel and stainless steel cookware.

We don't have ours hooked up to a high power circuit but we still get great results. From memory we have a 3.5kw circuit but our unit can be connected to draw up to 7kW, so I would definitely go for the most power supply you can run. Our set up has enough power. If I put a hotplate on the flexi-zone and put it on boost it gets too hot for anything but steak.

Stainless is the best material for heat spread around the pan. Cast iron heats well but lateral transfer isn't as good, thoguh still better than gas. Our cooktop doesn't seem troubled by unpainted cast iron. We also have couple of non-stick over steel pans.

The scale is 1 - 9 in 0.5 increments with an additional boost function (i.e. 17 heat settings).

I still think gas is better for wok, but for anything else induction is better. One thing I do miss is the ability to roast a capsicum over a gas burner.

Mike

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