I have an insulin pump (diabetes) and had the same concern about the pacemakers since insulin pumps can be affected by magnetic fields. I work for the manufacture of the insulin pump, and confirmed with our R&D team that they are perfectly safe around induction cooktops. Good information to know!
You basically have to be literally leaning on the induction top directly for hours for induction to cause any issues with a pacemaker. It's a complete and utter nothing burger.
I am in Australia and getting an induction cook top has been wonderful. I would not chose to go back to gas. My asthma has significantly improved since I don't have gas in the home. Some cookware is not compatible with induction.
I love my gas range, however adding a high-end portable induction cooktop to my arsenal has expanded and complemented my cooking styles quite nicely. I use it to cook out at the patio during the summertime and inside the kitchen it expands my work space; it's so much less expensive than a whole range/oven setup and is so easy to clean!
Switching to induction was the best decision I've ever made. More efficient, more control, faster, safer and easier to clean than gas and electric. Added bonus, without the gas pipe slowly leaking gas into your home you get an added health benefit! It's so fast I can bring a full 32 qt stock pot to boil in ~5 mins. Water for tea or pasta takes between 20 seconds - 2 minutes depending on volume. It is slightly more expensive, however the efficiency cost savings over the first two years you have the appliance will negate that. Your pots and pans will also need to be magnetic to work with an induction range. This is less of an issues present day since almost all manufacturers take this into account and added one or more layers of magnetic material into their pans (Made In is a great source for quality cookware).
We've had a lot of problems using a couple of the Made In pans on the electric induction stove- one fry pan warped and the saucepan takes a long time to heat up to a low simmer. And they were not cheap, holy smokes!
As a result of watching many, many of your videos, I trust you. A poly science unit caught my eye and I'm in love. This isn't just love, it's my only go-to source and I've never been gassy since I switched.
If you live in a hot climate the efficiency of induction makes a significant difference. Summer where I live means 100 degrees daily and it doesn't get under 90 until after midnight. My kitchen stays a lot cooler after swapping a coil burner cooktop for induction. My Diva induction cooktop has had zero failures since it was new 16 years ago. I haven't warped a single pan. If there's downside it would be upfront cost, it requires pans that a magnet will stick to, and there are occasional ticks and hums that aren't loud at all. I've never seen water boil so fast, instantly settle down to a simmer, and instantly return to a rolling boil. I have no idea what equipment folks complaining of uneven heat are using but I certainly do not need two inches larger burner than pan. I use All-Clad and cast iron without issue.
I have lived in rental homes the last 30 years with all stove types. I hate gas ranges the most, no true low where you can defrost or melt cheese or chocolate. And not easily repeatable, with electric you always know exactly what 3.5 really does. My previous place had induction. Ok, but pot fussy and even hummed and buzzed on high settings. My current place has an old school coil top. Maybe the best of all worlds. And easy to clean as splatter goes on to a relatively cool surface, where it doesn’t get bake in.
I wanted a GE profile, but couldn't find one anywhere due to shortages. One of the only ones available was the frigidaire and it was actually amazingly affordable and performs incredibly well.
I have a pacemaker /defibrillator and I checked with my provider, and they said not to worry about an induction cooktop. They said just don’t lay on top of it when you go up turn it on.
My findings: The hidden (under glass) circular induction element needs to be at least 2” larger in diameter than the bottom of the pan. The inscribed circles on the glass surface is not a indication of the size of the element underneath. Matching pan size to a slightly larger element size will prevent the pan from heating unevenly and warping, permanently damaging the pan. For some reason large diameter circular elements cost more to build, so manufactures go with undersized elements and omitting the element sizes in their specifications, while fraudulently claiming ‘Size Doesn’t Matter’. In fact, element size does matter. Human interface with the induction controls is very poor. Inverter Element Control of the magnetic electrical pulses is absent, as is any visual reference to heat, making judging temperature control pretty much impossible.
I disagree with the statement on judging heat control. There are so many ways for you to see if the pan it at temp to begin cooking. Hover your hand, water test, oil test, temperature gauges. All apply to any type of stove. As with any stove there's an adjustment period as you learn what the settings correspond to temperature and intensity wise.
If you have diabetes and use the FreeStyle Libre glucose monitor you may experience false readings and malfunctions when using an induction stove. We have.
I thought that equal size was enough, but I have on all my pans noticed poor edge performance, so I belive you finding. Induction coil even slightly smaller than buttom WILL warp anything but the thickest cast iron. Ideots who say otherwise are eighter trolls, or have never used anything near high heat ever, wich is allmost equally bad, since high and quick and efficient heating imo is the main point of induction!
Yes people seem to skip this important point. I just bought a Amzchef 2 burner and it heats probably 6 inch circle of my cast iron skillet leaving the middle hot and the sides not. It seems the heat doesn't transfer through the pan the same as it does on a regular coil stove (for instance the handle doesn't even get hot but on my regular electric stove it does). In this larger cast iron pan it will boil in the middle but not around the edges. Looking for a good quality 2 burner unit and not sure what to get.
I have had a Volrath commercial grade counter top model 3800w 208 240v for several years(yes it's expensive but well worth it). Also have the highest btu ge gas range you can get before stepping up to commercial grade. Haven't turned that gas stove on in years. That induction hob is hot AF and I'll never go back to gas or electric.
Induction requires more amperage, but cooks faster. Are there any stats on comparing the efficiency , overall, of each? Does induction ultimately cost less to use?
Possibly a little bit less power to do the Same cooking as a regular ceramic cooktop, but when they are hundreds or even over a thousand dollars more to purchase in the first place it’s a no-brainer yo choose a regular ceramic cooktop option
How do you cook with an induction cooktop when there is a failure in the electrc grid, especially a widespread and catastrophic event lastind several days, as our friends in Texas have seen in the past few years?
I need to replace out electric infrared cooktop- one of the burners is going bad. I think I will replace it with induction type, mainly because induction uses Vars, and the electric meter only sees watts, so it should cost less to run.
I would say this only applies to cheap or poorly made pans. Almost all pan manufacturers recommend heating at a medium setting to warm them up on any type of stove, but a quality pan or pot won't have issues warping. If you're looking for something that will last try MadeIn. I have their carbon steel pans and stainless pots and all are insanely well made at great price points.
My pacemaker came with a warning to stay 24" away, I'm going to need longer arms :( The manufacturer s rarely show a warning till you read the fine print in the owners manual
Important factor to consider before buying an induction stove: 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 contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
I have 36” induction, it does not boil like ur video, only an small round in the middle if the pot boils, no big pot or pan works on the burners, do u think something is wrong with the stove I have
I currently have a gas range, but am planning on getting an induction range as soon as the one I want is in stock. I know I will need an upgraded outlet, but will I need a new electrical panel? Is this a definite, or something I will have to wait on an electrician to tell me?
You won’t need a new panel as long as you don’t use too many other things at the same time as the range. Also in Order to truly use the full wattage of the unit you’ll have to have all the burners and the oven on which is very rare in most cases.
Everybody talks about how fast induction heats, for example, for boiling water, as if that’s a GOOD THIING. But nobody asks the question, “Should you boil water that fast?” If you use an induction range thinking “anything goes”, you are going to ruin and warp a lot of expensive cookware. Who list pan warping as a problem with these ranges, or techniques to prevent warping? I want an evaluator who actually USES an induction range.
@@YaleAppliance1 Any discussion of induction cooking should include a section on how to prevent cookware warping. Surly, by now, someone must have devised techniques to deal with this problem. And, how does the new government “Inflation Reduction Act” affect buying an induction range?
@@rdleahey *_"If you use an induction range thinking “anything goes”, you are going to ruin and warp a lot of expensive cookware."_* Allow the pan to heat up a little, then increase the temperature setting on your stove a couple of notches every few minutes. Avoid running hot pans under cold water. Rapidly dropping temperatures can also cause pans to warp. Most commonly, pan warping occurs when you run a hot pan under cold water.
Make up air after 400 cfm??? Wow. Excuse me Mr. Government, but I live in a 70 year old home, pretty sure I can support about 1500 cfm without make up.
Whoa....these aren't my rules. That said when you remove a medium size room amount of air every minute. That air will be returned from somewhere, like your attic, garage, and furnace....not a good idea. Make up air is smart to install with or without codes
@@YaleAppliance1 Oh, I wasn't calling you Mr. Government, I was just referring to the government as the rule maker. I dream of a Yale Appliance in Virginia. Though here in temperate climate land in houses of a certain age the windows leak air, the inside-wall sill joists leak air from the crawl, the doors leak air, the attic leaks air, houses are more colander than house.
gas is still king...perfectly safe for both your pans food and home...all ranges need ventilation as when you cook the cookware and food give off the chemicals that ppl try blaming on gas...as for co2 all animals breath it out its a non issue and in no way bad for the environment...that and those induction ranges make a funny high pitched noise...and you have to spend a good amount of cash to get magnets big enough to fit larger pans or you risk warping them...
Electric cooking is good,, but induction is the WORST OPTION.. the better electric option is the regular radiant ceramic cooktop. Here’s why. Induction cooktops have so many electronic components to make them work, a metric-ton of things that can possibly fail, additionally including a huge amount of copper . All very resource intensive components. That’s why an induction cooktop is around 4 times more expensive than a radiant ceramic cooktop, (up to $1500 more) then there’s the useful lifecycle for an induction, they don’t last very long before an electronic component fails, then guess what ? The repair is rarely affordable, so you purchase a new complete induction cooktop, whereas a radiant ceramic cooktop is cheap to purchase, easily repaired, and not resource intensive to make in the first place. So as for use,,, well the induction is slightly more efficient, slightly quicker, but otherwise indistinguishable. Oh, don’t forget the expensive saucepans required for a induction cooktop
@@YaleAppliance1 they are the positives, (edit, induction use less power, around 10% less than a ceramic radiant cooktop, the flipside induction cooktops require more power in total, therefore when replacing it from a radiant ceramic cooker often an upgrade to the power supply to the kitchen is required, new cable new circuit breaker, usually very expensive) The flip side, the Cons, when compared to a regular radiant ceramic cooktop, induction is vastly more expensive to purchase, vastly more expensive repair (eg, crack a top panel which is reasonably easy with any glass top variant, part only can exceed $1200, yet for a radiant-ceramic only 2 to $300, and as soon as the electronics fail on an induction unit it’s regularly uneconomical to repair) I’m not trying to be a trouble maker, just relaying real world experience of the past 35 years in the oven-cooktop repair business.
If you actually cook, induction is light years better than radiant. If you are just heating up slop, it doesn't matter. Also any decent pan works on induction, cast iron, carbon steel, stainless steel. Only thing that does work is walmart aluminium pans. The only benefit of radiant is that its cheap.
I have an insulin pump (diabetes) and had the same concern about the pacemakers since insulin pumps can be affected by magnetic fields. I work for the manufacture of the insulin pump, and confirmed with our R&D team that they are perfectly safe around induction cooktops. Good information to know!
That is good to know! Thanks for sharing.
You basically have to be literally leaning on the induction top directly for hours for induction to cause any issues with a pacemaker. It's a complete and utter nothing burger.
I am in Australia and getting an induction cook top has been wonderful.
I would not chose to go back to gas.
My asthma has significantly improved since I don't have gas in the home.
Some cookware is not compatible with induction.
Your induction doesnt emit gasses like your old stove top
I love my gas range, however adding a high-end portable induction cooktop to my arsenal has expanded and complemented my cooking styles quite nicely. I use it to cook out at the patio during the summertime and inside the kitchen it expands my work space; it's so much less expensive than a whole range/oven setup and is so easy to clean!
Switching to induction was the best decision I've ever made. More efficient, more control, faster, safer and easier to clean than gas and electric. Added bonus, without the gas pipe slowly leaking gas into your home you get an added health benefit! It's so fast I can bring a full 32 qt stock pot to boil in ~5 mins. Water for tea or pasta takes between 20 seconds - 2 minutes depending on volume.
It is slightly more expensive, however the efficiency cost savings over the first two years you have the appliance will negate that. Your pots and pans will also need to be magnetic to work with an induction range. This is less of an issues present day since almost all manufacturers take this into account and added one or more layers of magnetic material into their pans (Made In is a great source for quality cookware).
We've had a lot of problems using a couple of the Made In pans on the electric induction stove- one fry pan warped and the saucepan takes a long time to heat up to a low simmer. And they were not cheap, holy smokes!
As a result of watching many, many of your videos, I trust you. A poly science unit caught my eye and I'm in love. This isn't just love, it's my only go-to source and I've never been gassy since I switched.
Hey thanks
If you live in a hot climate the efficiency of induction makes a significant difference. Summer where I live means 100 degrees daily and it doesn't get under 90 until after midnight. My kitchen stays a lot cooler after swapping a coil burner cooktop for induction. My Diva induction cooktop has had zero failures since it was new 16 years ago. I haven't warped a single pan. If there's downside it would be upfront cost, it requires pans that a magnet will stick to, and there are occasional ticks and hums that aren't loud at all. I've never seen water boil so fast, instantly settle down to a simmer, and instantly return to a rolling boil. I have no idea what equipment folks complaining of uneven heat are using but I certainly do not need two inches larger burner than pan. I use All-Clad and cast iron without issue.
I have lived in rental homes the last 30 years with all stove types. I hate gas ranges the most, no true low where you can defrost or melt cheese or chocolate. And not easily repeatable, with electric you always know exactly what 3.5 really does. My previous place had induction. Ok, but pot fussy and even hummed and buzzed on high settings. My current place has an old school coil top. Maybe the best of all worlds. And easy to clean as splatter goes on to a relatively cool surface, where it doesn’t get bake in.
I wanted a GE profile, but couldn't find one anywhere due to shortages. One of the only ones available was the frigidaire and it was actually amazingly affordable and performs incredibly well.
That's the one I got! I couldn't believe the price point and three years in and it's still working as new.
I just bought one 2 weeks ago. Have not done a lot of cooking on but I would never go back to gas or electric.
I have a pacemaker /defibrillator and I checked with my provider, and they said not to worry about an induction cooktop. They said just don’t lay on top of it when you go up turn it on.
I always recommend speaking to your doctor. It may affect older pacemakers.
Thanks for sharing your thoughts very insightful . Looking forward to part 2 and 3
Coming soon!
This is a great introduction. You brought me up to speed on the subject. Thanks!
Add a link to Part 2, please.
My findings: The hidden (under glass) circular induction element needs to be at least 2” larger in diameter than the bottom of the pan. The inscribed circles on the glass surface is not a indication of the size of the element underneath. Matching pan size to a slightly larger element size will prevent the pan from heating unevenly and warping, permanently damaging the pan. For some reason large diameter circular elements cost more to build, so manufactures go with undersized elements and omitting the element sizes in their specifications, while fraudulently claiming ‘Size Doesn’t Matter’. In fact, element size does matter. Human interface with the induction controls is very poor. Inverter Element Control of the magnetic electrical pulses is absent, as is any visual reference to heat, making judging temperature control pretty much impossible.
I disagree with the statement on judging heat control. There are so many ways for you to see if the pan it at temp to begin cooking. Hover your hand, water test, oil test, temperature gauges. All apply to any type of stove.
As with any stove there's an adjustment period as you learn what the settings correspond to temperature and intensity wise.
If you have diabetes and use the FreeStyle Libre glucose monitor you may experience false readings and malfunctions when using an induction stove. We have.
I thought that equal size was enough, but I have on all my pans noticed poor edge performance, so I belive you finding.
Induction coil even slightly smaller than buttom WILL warp anything but the thickest cast iron.
Ideots who say otherwise are eighter trolls, or have never used anything near high heat ever, wich is allmost equally bad, since high and quick and efficient heating imo is the main point of induction!
Yes people seem to skip this important point. I just bought a Amzchef 2 burner and it heats probably 6 inch circle of my cast iron skillet leaving the middle hot and the sides not. It seems the heat doesn't transfer through the pan the same as it does on a regular coil stove (for instance the handle doesn't even get hot but on my regular electric stove it does). In this larger cast iron pan it will boil in the middle but not around the edges. Looking for a good quality 2 burner unit and not sure what to get.
I'm gonna go the wood burning stove route.
I have had a Volrath commercial grade counter top model 3800w 208 240v for several years(yes it's expensive but well worth it). Also have the highest btu ge gas range you can get before stepping up to commercial grade. Haven't turned that gas stove on in years. That induction hob is hot AF and I'll never go back to gas or electric.
Excellent video - many people in Florida only have a choice between electric and induction. There is no natural gas in the street.
Induction
Induction requires more amperage, but cooks faster. Are there any stats on comparing the efficiency , overall, of each? Does induction ultimately cost less to use?
Possibly a little bit less power to do the Same cooking as a regular ceramic cooktop, but when they are hundreds or even over a thousand dollars more to purchase in the first place it’s a no-brainer yo choose a regular ceramic cooktop option
How do you cook with an induction cooktop when there is a failure in the electrc grid, especially a widespread and catastrophic event lastind several days, as our friends in Texas have seen in the past few years?
You don't...thats one of the disadvantages along with service.
I need to replace out electric infrared cooktop- one of the burners is going bad. I think I will replace it with induction type, mainly because induction uses Vars, and the electric meter only sees watts, so it should cost less to run.
There are also issues of pans warping on induction if they are not heated slowly.
I would say this only applies to cheap or poorly made pans. Almost all pan manufacturers recommend heating at a medium setting to warm them up on any type of stove, but a quality pan or pot won't have issues warping.
If you're looking for something that will last try MadeIn. I have their carbon steel pans and stainless pots and all are insanely well made at great price points.
I haven't had that issue
Great info. Thank you!
Restaurants might want to consider switching to induction;
it will keep the kitchen considerably cooler....
Since resturants who have the resources to do that already did.
My pacemaker came with a warning to stay 24" away, I'm going to need longer arms :(
The manufacturer s rarely show a warning till you read the fine print in the owners manual
Ask your physician. Induction magnetic field range is real low, only a few inches around the burner
Important factor to consider before buying an induction stove: 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 contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
What about 14” pans?
There is a $299 30 inch one from Lowe’s Brando is FORNO I’m considering has 10” to 6” elements
I have 36” induction, it does not boil like ur video, only an small round in the middle if the pot boils, no big pot or pan works on the burners, do u think something is wrong with the stove I have
Yes
Well done!
thank you
Thank you
Can you discuss more on radiation? From induction
EMF?
I currently have a gas range, but am planning on getting an induction range as soon as the one I want is in stock. I know I will need an upgraded outlet, but will I need a new electrical panel? Is this a definite, or something I will have to wait on an electrician to tell me?
You won’t need a new panel as long as you don’t use too many other things at the same time as the range. Also in Order to truly use the full wattage of the unit you’ll have to have all the burners and the oven on which is very rare in most cases.
Your words are running together to the point I often cannot understand what you’re saying.
IknowitsjustthewayItalk....Iamnotaprofessionalandamtoocheaptopayone. So,u,rstuckw/me
So induction stoves need more energy to power. None of the reviews show the EMF coming off the stoves.
Or your phones.....Its a problem specific to certain kinds of pacemeakers.
3:04 Gas requires less than 12amps????????😮
I love induction ranges, wouldn’t cook on anything else. Also strongly dislike gas ranges.
I love my induction portable
Everybody talks about how fast induction heats, for example, for boiling water, as if that’s a GOOD THIING. But nobody asks the question, “Should you boil water that fast?” If you use an induction range thinking “anything goes”, you are going to ruin and warp a lot of expensive cookware. Who list pan warping as a problem with these ranges, or techniques to prevent warping? I want an evaluator who actually USES an induction range.
I use induction....
@@YaleAppliance1 Any discussion of induction cooking should include a section on how to prevent cookware warping. Surly, by now, someone must have devised techniques to deal with this problem. And, how does the new government “Inflation Reduction Act” affect buying an induction range?
@@rdleahey *_"If you use an induction range thinking “anything goes”, you are going to ruin and warp a lot of expensive cookware."_* Allow the pan to heat up a little, then increase the temperature setting on your stove a couple of notches every few minutes. Avoid running hot pans under cold water. Rapidly dropping temperatures can also cause pans to warp. Most commonly, pan warping occurs when you run a hot pan under cold water.
Overpriced boilers and lack versatility. I hate not being able to lift my pan off the cooktop.
Make up air after 400 cfm??? Wow. Excuse me Mr. Government, but I live in a 70 year old home, pretty sure I can support about 1500 cfm without make up.
Whoa....these aren't my rules. That said when you remove a medium size room amount of air every minute. That air will be returned from somewhere, like your attic, garage, and furnace....not a good idea. Make up air is smart to install with or without codes
@@YaleAppliance1 Oh, I wasn't calling you Mr. Government, I was just referring to the government as the rule maker. I dream of a Yale Appliance in Virginia. Though here in temperate climate land in houses of a certain age the windows leak air, the inside-wall sill joists leak air from the crawl, the doors leak air, the attic leaks air, houses are more colander than house.
gas is still king...perfectly safe for both your pans food and home...all ranges need ventilation as when you cook the cookware and food give off the chemicals that ppl try blaming on gas...as for co2 all animals breath it out its a non issue and in no way bad for the environment...that and those induction ranges make a funny high pitched noise...and you have to spend a good amount of cash to get magnets big enough to fit larger pans or you risk warping them...
Its not just Co2, but a lot of other compounds as well....I like gas, but in my opinion, induction is better.
Pri me ask YOU. who plays you?
Still seems a bit like magic.
:)
Electric cooking is good,, but induction is the WORST OPTION.. the better electric option is the regular radiant ceramic cooktop.
Here’s why. Induction cooktops have so many electronic components to make them work, a metric-ton of things that can possibly fail, additionally
including a huge amount of copper . All very resource intensive components. That’s why an induction cooktop is around 4 times more expensive than a radiant ceramic cooktop, (up to $1500 more) then there’s the useful lifecycle for an induction, they don’t last very long before an electronic component fails, then guess what ? The repair is rarely affordable, so you purchase a new complete induction cooktop, whereas a radiant ceramic cooktop is cheap to purchase, easily repaired, and not resource intensive to make in the first place.
So as for use,,, well the induction is slightly more efficient, slightly quicker, but otherwise indistinguishable. Oh, don’t forget the expensive saucepans required for a induction cooktop
Slightly more efficient, slightly more easy to control, slightly easier to keep clean? I would say slightly is the wrong word
@@YaleAppliance1 they are the positives, (edit, induction use less power, around 10% less than a ceramic radiant cooktop, the flipside induction cooktops require more power in total, therefore when replacing it from a radiant ceramic cooker often an upgrade to the power supply to the kitchen is required, new cable new circuit breaker, usually very expensive)
The flip side, the Cons, when compared to a regular radiant ceramic cooktop, induction is vastly more expensive to purchase, vastly more expensive repair (eg, crack a top panel which is reasonably easy with any glass top variant, part only can exceed $1200, yet for a radiant-ceramic only 2 to $300, and as soon as the electronics fail on an induction unit it’s regularly uneconomical to repair)
I’m not trying to be a trouble maker, just relaying real world experience of the past 35 years in the oven-cooktop repair business.
If you actually cook, induction is light years better than radiant. If you are just heating up slop, it doesn't matter. Also any decent pan works on induction, cast iron, carbon steel, stainless steel. Only thing that does work is walmart aluminium pans. The only benefit of radiant is that its cheap.
It is a SHAME. Don't take it.