This is one of those things that used to matter but doesn't really anymore. Boiling small quantities of water like this is quick enough that evaporation will not have a big impact.
@@apexalaska no, he's saying the flame isn't as high as other induction stoves so of course it'll be slower. I agree with him, my stove has 4 different types of flames and the strongest one for fast boiling is stronger than his in the video. And yes mine burns blue but it's bigger blue flame
I’ve had an induction stove for more than 15 years and I love it. As you said, making sure the pan is really flat on the bottom and making sure it fits the size of the burner is really important. Once you do that, everything else is easy.
I’m sorry to tell you that you’re wrong. I have had a Samsung range that has an induction cooktop for slightly more than 15 years. Yes, it was expensive but induction cooktops have been around for a very long time. Most people just didn’t know about them and they still aren’t as common in residential installations. Note, most cruise ships use induction because they cannot have an open flame.
@@GojosBackHand Couldn't even Google search your own claim to find out it's bullshit lol. Go back to school, induction tops have been around for decades.
We bought our kitchen in 2003 and had to get induction as gas wasn't going to be available where we lived due to environmental regulations. That's 21 years ago and we're still cooking on that Siemens. But it cost me a month's wage at the time, it wasn't cheap.
Gas cook tops tend to last longer as there are no electronics. They can also be used in a power cut. Induction is also more comfortable to cook with as it doesn’t make the kitchen so hot.
How is induction more comftable when you need special pan to use it? Gas doesnt really make you kitchen hot. It also doesnt stay hot nearöy as long as a ceran field.
@@Black4Cook, The gas flame makes a kitchen hotter, it’s a flame. Fire makes things hot. All that heat has to go somewhere. That’s why they say “if you can’t stand the heat, get out of the kitchen”. 90+% of the energy used in induction goes towards heating the pan. Unlike gas, which is only around 66%. The rest is heat energy into the room.
@@jonathanfields4ever thats just not true ferromagnetic pan to work on induction stove. If you buy all your pans new than yes but i use the same pans since 20 years, and they still look new.
I’ve also seen videos saying that carbon steel pans shouldn’t be used on induction cooktops. It seems that they can cause warping since the area on the pan above the coil heats up so quickly, but not as fast around it. Then the thermal expansion is uneven which bows the bottom upwards and turns the pan in to a “spinner”. That aside, I might be the only one who’d want this: but I’d love to know which pots and pans you have and why you like them!
I have been using my trusted steel pan for almost 7yrs now. Just make sure it is thick-bottom and good quality. Dont skimp of money for stuff u use with electricity or fire.
I own some carbon steel stuff, usually in the manual it says if you're using induction to heat it up slowly (start on a 4/5 heat, and then once hot switch to a 7/8 heat). You'd also be surprised how little time this actually takes, even if on paper this sounds annoying to do
Thanks for the tips! I wonder if the warping issue might be more exacerbated with larger CS pans (11” and above) since they are so much larger than the induction coil. I use a Matfer Bourgeat 11” CS and typically heat it up in the oven for 10 minutes at 250F before I use it anyways just to make sure it’s heated evenly regardless of the stovetop I’m using.
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
- You shouldn't use this kind of pan if you want a quick boil on gas. Aluminium pans work best on gas. - An induction hob has many more increments of heat settings than gas and for most home cooks, a setting of 1 or 2 (out of 14) is good enough for their butter sauces. Ideally, get both, but have 2 sets of pan. If you have to choose, get gas, as there is nothing you can do on induction that you cannot do on gas.
A lot of people confuse the electric stoves you find in many rental apartments with induction stoves. I use to think gas was the best, until I used an induction stove. Would never go back to gas now.
@@__freewill it's literally a 60 second short. Could you not manage to watch the whole thing? As soon as you tilt the pan and start basting the induction stops working (and usually starts screeching at you). I've had to finish a sous vide steak on an induction hob before but it wasn't a convenient or comfortable experience.
@@XDJaegermeister This is the 2nd reply about this in less than 5 minutes, in spite of andy mentioning it in the short you just watched. The moment you tilt a pan on an induction stove, it loses contact and quits heating, unlike gas. Tilting your pan is important for basting techniques.
@@pourattitude4206 unless you have children around, then induction beats them all. Take the pot of the hob and within moments it's off and only warm to touch.
Don't worry about induction is in no way better unless it's a very specific situation with the specific pots for it. That is the only time it heats quicker
@@excellero9766induction has a cast iron pan blazing hot in 30 seconds. When I’m cooking, I can’t turn my pot on to boil until a minute before I start cooking because if I crank the heat up, it will be rolling in a minute or two, regardless of starting temperature of the water. And this is true for any size pot- I filled a giant stewpot for potatoes (maybe 3 gallons of cooled/filtered water) at Thanksgiving and set it to high, and it was boiling before I finished peeling and chopping my FIRST potato. On my old electric stove, that took 20 minutes, and gas was not much faster. Unless you have used both gas and electric regularly, there is no reason to make demonstrably false absolute statements like that. In terms of convenience and speed: Induction>>Gas>Electric (electric with a glass cooktop is far easier to clean, and all induction stoves have glass cooktops) Flexibility: Gas>Induction>Electric Safety: Induction >>>>>>Electric>Gas It’s telling that our government is pushing electric stoves over induction. Electric is fine, particularly with an easy to clean glass cooktop, but once you cook with induction, you’ll never go back. It’s orders of magnitude worse, and significantly less energy efficient. Personally, when I moved into my current house, I used the gas stove for a month, hated everything about it, and capped the gas line and put in a 220V outlet for an induction stove.
That's a pretty small flame on the gas one. Restaurant I worked in used gas and things got VERY hot VERY quickly, however my induction stove at home takes seemingly forever to get even close to the same temperature
Okay. So you are using something called italian burnes for the gas which means most of the flame will be projected on the edges of the burners(In this case a lot of flame are wasted because the vessel is small). But if you use direct flame burners on gas then you'll have better results. BTW great comparison.
Magnets and medical devices are not good companions they can turn them off, or at the very least affect how they function. I’m no expert, but Induction has a strong electromagnetic field that might cause issues. Although anecdotally, they are generally okay if you don’t get too close to them. Ie: lean down close where the pacemaker gets in close proximity to the hot plate.
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@@94amirrulmukmin Dunno about the fields of induction stoves, but high frequency fields,e.g. of a plastic welding machine, can interfere with the programming of the pacemaker (it is parametrised through the skin using near field communication.) I checked a document issued by health authorities that advise against touching the pan directly or with a metallic object if you have a pacemaker. There is no instruction to absolutely avoid an induction stove. Seems to be less of an issue with the medium frequency fields used here.
There are no magnets in an induction hob but electromagnetism is involved. The magnetic field created by the AC running through the coil in the hob induces an electrical current in the base of the pan, heating it.
The coil becomes the magnet as you run current through it yes. Technical term for this would be a solenoid but magnet will do absolutely fine for the layman. End of the day it's more important that people actually know what you're talking about because if they don't understand you they can't appreciate the accuracy anyway.
you can do way more things on gas like char a pepper, it also works with cast iron better along the sides not just the bottom. So to have my pan with sloped sides and is carbon steel. Using it on electric makes the sides harder to season while on gas the sides will season and stay seasoned
Most induction ovens rn don't have rings anymore, they simply heat up the area that's put on the stove, so it's always 1:1 to the pot size. Even with a bigger pot, gas would be slower.
I went to a restaurant management school and worked with gas in restaurants. But I've had a Kenmore Induction range for 13 years, and I love it. I have cheapo Rachel Ray pots (thick, heavy bottoms) and use paper towels or old cloth napkins under the pots, even on high, to keep the glass top cleaner and free from scratches, and it's in perfect condition. Cast iron on a high heat will scorch the cloth, but it won't catch on fire. You can't do that with electric ceramic. And gas cooktop is so much harder to clean. I do miss a wok but I had an electric wok that worked fine for home. I suggest doing Andy's test yourself at a working appliance store. Try the papertowel under the pot trick, too.
I am moving to a new home with an induction stove for the first time and am looking forward to the cleaner lines and .. just cleaner. Thx for paper towel tip. What is the issue with a wok?
@@awar699unless you have a wok designed for induction (flat bottom) it won’t work on a standard (flat) induction stove. Commercial induction wok units have a curved surface in which you place a normal curved bottom wok.
Efficient what haha, sure a wok burner will be faster but definitely not more efficient. Wok burners are 150k BTUs minimum. Domestic induction is about 1-3kw.
@@hurley2609our induction plate can do 5 kW easily. Our previous gas stove could do that too but requires a huge pan. Same here, gas needs a bigger pan while induction adjust to the pan. Our induction stove can heat 3 different pans on one zone.
That has one has a very small flame that also goes around the pot. It will of course be slower than induction, but that setup is sub optimal for showing it.
Used these fancy induction externals for a physics class once, it was wild. I prefer the regular electric hob though, exactly for that whole "needs to be flat" reason - move the pans around A LOT.
I have an induction cooktop on my sailing vessel. As a sautee' saucier chef (retired), I thought that I would hate it. I love it and just use a torch when I am working with brandy and such...no gas flavor present!
I can't imagine how you would ever get any gas flavor in your food in the first place - unless possibly if you were charring veggies over the open flame of a gas burner. And, you can't do that with induction anyway
Personally I’m romantic about fire the same way that I love charcoal in my grill and wood in my fireplace. However, it’s hard to argue with the efficiency and temperature accuracy of electric devices. Just set it & let it go. No residual stoking of the flames necessary.
We switched to induction and never looked back: its cheaper, more effective, dont have to worry about running out of gas, no hazard as well as there’s no fire. For those people concerned about electricity or lifting the pan, in occasional cases like this we use portable butane & stove
Hey Andy. I also suggest using a utensil that can fully utilize your gas stove burner as most of the flames are outside the base of the pot. Love from India.
When I moved in to my new place, I discovered it has a induction stove. It definitely took some time to get used to, but I wouldn't miss it for the world now. It gets hot so fast, but what I like even more, you can cut the heat completely and it doesn't stay as hot as normal stoves. It's also very safe, because if there's no pot, it doesn't get hot. Perfect, if you have little kids. 😂
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
I now have an induction cooktop and there are workarounds. Because induction is so fast to respond you can lift your pan to toss your food or tilt it to nappe and just put it back down for a couple of seconds and it will come right back up to heat. (I cut my teeth in restaurant kitchens so I’m familiar with both) I like using both, but the quick response time while your cooking with induction is a real treat. And it holds a consistent heat very well too.
My general rule is round bottom or when you want the sides of the pan heated (think wok or kadhai) - use gas. If you just want the bottom of the pot heated (Dutch oven or sauce pan), use induction or electric. Lots of heat loss /escapes from the sides with gas, and gas also heats the sides of pans. GREAT for Asian cookware which is designed for that. Western style cookware is usually designed for flat surfaces (except some specialty stuff like a cauldron that no one really uses)
The only problem with induction for me is that 90% of the heat is concentrated at the center. If you throw a pork chop on it and leave it, the center will burn while the ends are still raw. Going low (3/10 for me) and using thick bottomed multilayer heat spreading pans helps a little
I can't imagine induction would work as well with a wok. That combined induction/wok burner looks like the perfect mix (though my other half would note cleaning is complicated by the burner!)
Yep, I have a wok that works with induction, but it will only get hot on the bottom and maybe 1/4th of the way on the sides, you won't get it correctly piping hot like you want a wok usually.. it's usable but not ideal. Still, having had gas for most of my life, then classic electric stovetop and then finally induction, I prefer induction for most use cases. It's faster, easier to control, easy to clean and maintain :)
They make curved induction burners specifically for round bottom woks. My understanding is you can still toss with them too if you use the right technique.
I assume that's why Andy has the gas burner at the end of his hob. I have the same setup...1200mm induction and then a gas wok burner by the side of it. One of the best things about the induction hob is using a large cast iron griddle plate and connecting 2 induction areas in to one. I use it for most of my searing now whereas when I only has gas the griddle plate just wouldn't heat evenly.
I still like direct fire. Anyone can see visually if the fire is strong or not, unlike those induction. Trying to understand degrees is not beginner friendly.
Idk man that flame wasn't immediately beneath the pot. Try again with the flame making contact with the bottom of the pot on a normal stove with multiple ring sizes
I like induction except for the core concept of a strong magnet sticking the pan to the surface. Makes it harder to toss things around in the pan while keeping heat on it.
What matters is the ability to adjust, from, non perfect situations and imbue the recipe to your way, always watch always learn, that is the way... love your vids...
Engineering Nerd here: There are several factors to consider. I’m looking at the cost of natural gas vs electricity and the efficiency of each heat source. Just hold your hands a safe but equal distance from either side of each pot and it’s readily evident that the gas flame loses much more of its heat to the environment than does the induction device. This along with its speed to desired temperature indicate the efficiency of each heat source. Rough estimates indicate that gas efficiency is about 85% of a similar induction source. Then, the relative cost. This will vary locally but natural gas costs roughly $8.24 per billion BTU, while electricity costs somewhere around $32.42 per billion BTU. Summary: Induction is more expensive than natural gas, but also more efficient. 🤷♂️ IJS
I have solar panels that turn my meter backwards, so I switched all of my appliances to electric. Where we live gas is quite expensive, so it only made sense to get rid of gas.. not to mention, my son has asthma and combusting gas indoors only exasperated his condition.
@@dillonwatkins4874I have week’s worth average of battery back up. We have outages in our area all the time but I’ve never experienced any down time thanks to my solar & battery pack. Even without solar, battery back ups are a must for most homes these days, if for nothing else, to offset peak energy periods.
@@evolv.eWe just got a new house and as much as I love gas we have an induction cooktop because we can offset with our solar. Whereas there is no getting around gas!
Thank you for the video and the energy and put it to create it. On some level, it was not affair comparison. The induction gas flame extended beyond the pot that was sitting on top of it so a lot of that energy from the flame was dissipated into the air. Had the pot been put on an appropriate size burner that may not have been as much of a discrepancy or no discrepancy at all. Just a thought. Thanks again.
One problem I’m seeing is that the gas flame looks way bigger than the pot, which I assume causes a majority of the heat to be lost to the air rather than warming the pot. I may be wrong but I feel like that influenced it.
@@WRBhammerEither, a BAD induction stove like Andy's (proper ones heat pans, WOK 2-3cm above the glass) or a bad pan with not enough ferromagnetic iron in the bottom. Try a cast/hammer forged iron pan or a good stainless steel with a thick bottom. Correctly used, nothing sticks and everything kooks evenly
@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.
That gas ring is wider than the pan above it, making most of the heat bypass. Try using wider pans. Induction may still win, but not by such a wide margin. When tossing contents in the pan, the moment you lift off induction, you also stop heating.
@@BurgoYT Stupid answer, when cooking a level temperature is reached, it doesn't increase infinitely. Lifting a pan to toss the ingredients would have zero effect on the ingredients.
@@fryertuck6496 yes but it will still cool if you take it off, and heat is supplied only if you don’t, it’s not a “stupid answer” it’s the truth, but I think it’s not a big enough deal and I prefer induction myself
Also most houses use propane burners. But butane burnes much hotter and cleaner. Alot of restaurants use butane foe that reason. But yes induction is more efficient. Personally I van forget to turn off the stove with induction and thats a huge reason for me
Not sure about most of you all, but I can spare a minute and half to get my water to boil. Typically I’m NEVER rushing my cooking projects that hard as to be able to spare the time. Gas is best for so many things, and it’s way cheaper to work on than induction.
Can you explain. Because if that’s the only reason I’ll like to see the pictures of your induction stove. Cast iron works fine on induction. No clue why you thought it couldn’t.
@@ploppyjr2373 Sorry my bad I meant I prefer Gas blue flame . To other choices it’s just my preference. Is what I meant . Wrote my last statement after working in the - kitchen 15 hrs lol . I have a 8 burner Wolf stove
I think there is a easy fix for the nappeing. Cookwear with a bigger thermal mass, like having a rhick copper core. Drawback is, it takes longer to heat up, but it reatains heat better.
My mum just puts a hot plate over the induction. Gives her a larger surface to work on and she can tilt the pot all she wants cause the hot plate is magnetised to the element.
I used to sell and install home appliances. Did it for almost 4 years. I've never actually seen that difference until now. I've never seen the difference with convection ovens. I only told people about it
You can use a heat diffusing plate to help with those hot spots, but if it's a steel plate, those can also be used on induction stoves in a pinch. In the latter, the efficiency goes way down, but it does give you the option to use non-magnetic pots. They do have to sit flat though. Also, putting some mineral oil on the bottom helps conduct the heat better between the plate and pot, so the plate won't get too hot too fast to trigger the safety mechanisms on the induction stove, which will absolutely slow down the cooking times.
We've used induction for years and like it best especially in our outdoor kitchen because the wind blows the gas burner down. I am sick of the boiling water demonstration. We love induction because of the incredible control we get. We can make stock so easy because we can fine tune the simmer perfectly and immediately.
They have their own good side, induction stove really good for long hour stew / broth with control temp, but when you need something quick, a stove is better
Personally I have 4 induction hobs and 1 gas, the one gas is for the reasons he mentioned (slanted pans etc) as well as woks and the fact that it still functions when the power is out.
Exactly. Try basting a steak or something with induction. It's not impossible but it's a lot of work of picking up the pan and putting it down constantly
You are my favorite chef online. Love your videos. My question is about nappe. Isn’t the basting with a spoon arroser or have I been using it wrong. Either way, love your videos.
The trouble we found with induction hobs is unless you spend alot most of the induction rings are small and are horseshoe shaped to allow for electrical connection, leaving a cool spot. So we went with a gas hob unit with no oven for pots and pans and a HYSapientia 24L Air Fryer Oven With Rotisserie as the replacement for the full stove oven unit. My next purchase will be Commercial Griddle Plate 70cm 300ºC 4.2 kW Countertop Electric Hotplate Stainless Steel, from amazon, my cousin has that unit so i know it works well, which i plan to semi recess into the counter, i'll loose abit of under counter storage but i really want one to make smash burgers and alike. But that DIY is on hold till i finish building the smoke house next to my shed.
The pot is waaaay to small for that burner though; basically all the heat from the outer flame ring passes by the pot just heating the handle and the air above, probably 2/3 of the head output of the gas burner going to waste… would be interested to see a retry with properly sized pots to use the full potential of the gas burner
I have used both. If you need to boil or do some standard pressure cooking stuff use induction. Highly efficient. Doesn't heat up the ladle too much even if it's metal for shorter duration of cooking If you need to adjust the flame often, saute etc gas is better. Hands down
You can still make things like whipping heavy cream or other ingredients by taking them off the stove you just have to put them back on the stove, yes it's harder but it's still possible just takes longer.
Induction all day everyday. I’ve changed it and can never look back at gas. My kitchen is small and gas used to heat it a lot, to a point that was very uncomfortable staying there. Also, induction is WAAAAAY faster, cheaper to run (where I live) and so much easier to clean. Besides adding bench space since it’s a flat surface.
Boiling milk is nearly impossible with induction without spilling, induction takes a lot of time to cool down . U have to take the vessel iff immediately.
I've been using induction for a few years now. I love it for the reasons you stated, but next time I need a new stove, I'm getting gas and a small induction top for what it's really good for. Also, I hated having to buy new cookware that was induction ready and now I can't use some of my favourite cookware.
also know that there are bowl shaped induction things that are compatible with woks AND do a better job at creating the rocket stove effect than most gas stoves
Also it depends on the induction burner too, some that come built into ovens are just flat out horrible. I've used all three and I personally hate induction burners, I've never used a good one but the one Andy has does seem pretty high-end
The problem with this experiment is that each gas burner is different. If you have less space between heat source and pot ( like that are present is India,) cooking is faster and better. Plus for Asian cooking that requires curve bottom pots(wok, etc) induction doesn’t work. So it’s not about what is better but what type of cooking you do.
The burner on the gas has a large diameter. If it were smaller, the heat would be right under the pan and it would heat up faster. Maybe not faster than the induction burner but faster than it did in this demonstration.
I just switched to induction and it's game changing. Way way way faster than gas was because with most gas burners the flame just sends a majority of the heat around the pan into the air. The lack of indoor air pollution is super nice too.
In the name of fairness, you've got a huge mismatch between the gas burner size and the pot. The entire outer ring of flames will just be sending the heat up and around the sides of the pot. A smaller burner would actually transfer more heat to the water.
Induction is just as efficient as it can realistically get. Also if pan sides are tapered or rounded you technically can still tilt the pan while it remains heated, although there probably isn't much energy transition in that layout.
We primarily cook on cast iron, many inherited. My biggest hesitation with induction is the concern that the pan will heat unevenly due to the uneven bottom of the pan and the potential impurity of the metal. :+/
You forgot to mention the most important thing: Induction reduced temperature faster as gas does. Simply because the pan is colder. You can remove a pan from gas but it is still hot. This is especially important for heat-sensitive food.
The only thing I hate about induction is that it can often break and then that heating pad only heats to high. It’s happened to at least 3 stoves I’ve used. Even after being fixed it did it again.
Could you do one where they both start boiling, and you turn both of them down to the lowest heat, not off, and see how long it takes to stop boiling? I often find that my least favorite thing about cooking on non-gas ranges is that it seems like it takes a long time for them to cool down if I just want to reduce the heat on something without turning it off. Maybe though this is just a misunderstanding I have. I would like to see the experiment anyways.
I used induction once, my cast-iron pan caused the $100 portable stove to burnout before the pan had even heated up. From that perspective gad is way faster
Induction is also much safer since what's actually heating up is the pan/pot rather than the stove. You shouldn't put your hand on an induction stovetop that's just been used regardless.
I spent some years working on retail, selling kitchen stuff, and it was funny because elder people always were absolute gas-cooking defenders, while younger people were absolutely pro-induction. What nobody ever stood for was vitroceramic and I agree, get rid of those.
the problem with most electric stoves and not this $10k one lol is that it cycles on and off for some reason. the fire you can have at max the whole time. and some even cheaper ones you cant run multiple electro burners at high at the same time. wont be as hot
I prefer gas but had to install an induction stove in our new kitchen due to no mains gas. Haven’t had a chance to wire it in yet but looking forward to giving it a try
What’s never talked about is with Induction you cannot have a pacemaker, medication pump or any type of electronic implant device as induction is a magnet.
Finally. Andy made something that I could cook.
😹 Yeah, but it’d have been better with a larger pot on the gas or in a kettle or partly covered. There’s always room for improvement ;))
I tried it, the water set on fire. More practice needed.
🤣👍🏻
😂😂
I burnt it.
All I can hear is my mother saying put the lid on, so it will boil faster😂
Well...I mean...yeah.
She is right
You are not alone.
My mum said "Put the ring on it" with my first girlfriend. I said "Hold on there bald eagle".
This is one of those things that used to matter but doesn't really anymore.
Boiling small quantities of water like this is quick enough that evaporation will not have a big impact.
Bros gas stove has the smallest flame 😂😂😂
I might be small but its has probably a great personality and the technique u are using it with is more important
@@chrisko3635lmao
Average size imo
That is how it is supposed to look. If you gas stove is belching smoky orange flames it is because it is broken. Blue is far hotter than orange.
@@apexalaska no, he's saying the flame isn't as high as other induction stoves so of course it'll be slower. I agree with him, my stove has 4 different types of flames and the strongest one for fast boiling is stronger than his in the video. And yes mine burns blue but it's bigger blue flame
I’ve had an induction stove for more than 15 years and I love it. As you said, making sure the pan is really flat on the bottom and making sure it fits the size of the burner is really important. Once you do that, everything else is easy.
Highly doubt you did😂. They only been for 9 to 10 years and even when they first came out they were extremely expensive
I’m sorry to tell you that you’re wrong. I have had a Samsung range that has an induction cooktop for slightly more than 15 years. Yes, it was expensive but induction cooktops have been around for a very long time. Most people just didn’t know about them and they still aren’t as common in residential installations. Note, most cruise ships use induction because they cannot have an open flame.
@@GojosBackHand Couldn't even Google search your own claim to find out it's bullshit lol.
Go back to school, induction tops have been around for decades.
@@GojosBackHandwe had one in 2011 and it wasn't even expensive then. Norway though, not the US. Maybe 1-5 % use gas here.
We bought our kitchen in 2003 and had to get induction as gas wasn't going to be available where we lived due to environmental regulations. That's 21 years ago and we're still cooking on that Siemens. But it cost me a month's wage at the time, it wasn't cheap.
Gas cook tops tend to last longer as there are no electronics. They can also be used in a power cut.
Induction is also more comfortable to cook with as it doesn’t make the kitchen so hot.
How is induction more comftable when you need special pan to use it? Gas doesnt really make you kitchen hot. It also doesnt stay hot nearöy as long as a ceran field.
@@Black4Cook, The gas flame makes a kitchen hotter, it’s a flame. Fire makes things hot. All that heat has to go somewhere. That’s why they say “if you can’t stand the heat, get out of the kitchen”.
90+% of the energy used in induction goes towards heating the pan. Unlike gas, which is only around 66%. The rest is heat energy into the room.
@@Black4CookYou don’t need a “special pan.” Most pots and pans these days are compatible
@@diulikadikaday i use a gas flame since 20 years and never had a problem of a hot kitchen.
@@jonathanfields4ever thats just not true ferromagnetic pan to work on induction stove. If you buy all your pans new than yes but i use the same pans since 20 years, and they still look new.
I’ve also seen videos saying that carbon steel pans shouldn’t be used on induction cooktops. It seems that they can cause warping since the area on the pan above the coil heats up so quickly, but not as fast around it. Then the thermal expansion is uneven which bows the bottom upwards and turns the pan in to a “spinner”.
That aside, I might be the only one who’d want this: but I’d love to know which pots and pans you have and why you like them!
Heat it more slowly. I've broken a cast iron heating too fast. Never had an issue with steel. What brand do you use?
I have been using my trusted steel pan for almost 7yrs now. Just make sure it is thick-bottom and good quality. Dont skimp of money for stuff u use with electricity or fire.
I own some carbon steel stuff, usually in the manual it says if you're using induction to heat it up slowly (start on a 4/5 heat, and then once hot switch to a 7/8 heat). You'd also be surprised how little time this actually takes, even if on paper this sounds annoying to do
Thanks for the tips! I wonder if the warping issue might be more exacerbated with larger CS pans (11” and above) since they are so much larger than the induction coil. I use a Matfer Bourgeat 11” CS and typically heat it up in the oven for 10 minutes at 250F before I use it anyways just to make sure it’s heated evenly regardless of the stovetop I’m using.
@@wozzinator Oven heating - maybe that's what is causing ur problem? I use stainless steel, not carbon steel. I should have made that clear lmao.
I agree but that pot was way too small for that burner. Most heat was next to the pot, not under it.
But you can’t flambé something with induction…
That small pot just doesn't cut for that big stove😂.
Ikr, and personally I like gas more since I use a wok for pretty much anything
Sure you can. Grab a blowtorch.
I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
I agree! Oh, Andy...haiyaaaa!
Again a useful insight shared. Thank you Andy!
Just stop.
@@davidb9059 LOL
You say the title and still watched.. you probably needed it
Nah, the gas one is absolutely rubbish, the pot is smaller than the ring of gas amd it's higher than on a normal gas burner.
@@atriyakoller136 100%
Your gas stove has the smallest fire i've ever seen ngl
Yes and is all around rather than directly under that size pot!
Its a double burner @@Subrosathefirst
It doesn't really matter. Induction is just much more efficient. Anyone who had both would tell you that gas is slower.
My exact thought. My gas stove has flames about x5 in length
@@Koshzor agreed. Bought an external induction plate and I was amazed how quickly it worked!
- You shouldn't use this kind of pan if you want a quick boil on gas. Aluminium pans work best on gas.
- An induction hob has many more increments of heat settings than gas and for most home cooks, a setting of 1 or 2 (out of 14) is good enough for their butter sauces.
Ideally, get both, but have 2 sets of pan.
If you have to choose, get gas, as there is nothing you can do on induction that you cannot do on gas.
Uncle roger: haiyaa why fire is low? Why so weak? Why so weak?🤣
Weaker than Jamie Oliver's tastebuds haiyaa!!
A lot of people confuse the electric stoves you find in many rental apartments with induction stoves. I use to think gas was the best, until I used an induction stove. Would never go back to gas now.
No basting steaks or charing food with the flame for you.
@@loganandroidwhy can’t you bast a steak on an induction stove? Surely you don’t need a gas flame to do that
@@__freewill it's literally a 60 second short. Could you not manage to watch the whole thing? As soon as you tilt the pan and start basting the induction stops working (and usually starts screeching at you). I've had to finish a sous vide steak on an induction hob before but it wasn't a convenient or comfortable experience.
@@loganandroid You can easily bast a steak. Most pans have enough heat to do that.
@@XDJaegermeister This is the 2nd reply about this in less than 5 minutes, in spite of andy mentioning it in the short you just watched.
The moment you tilt a pan on an induction stove, it loses contact and quits heating, unlike gas. Tilting your pan is important for basting techniques.
Never had induction (maybe one day).
Only reason I prefer gas top is when the power goes out, you can still cook a feed.
That sounds more like an issue with your grid than the stove, to worry about the power going out that often
In my opinion you aren't missing out on anything, really. Outside of bringing water to boil quickly, gas is still superior to everything else.
@@pourattitude4206 unless you have children around, then induction beats them all. Take the pot of the hob and within moments it's off and only warm to touch.
Don't worry about induction is in no way better unless it's a very specific situation with the specific pots for it. That is the only time it heats quicker
@@excellero9766induction has a cast iron pan blazing hot in 30 seconds. When I’m cooking, I can’t turn my pot on to boil until a minute before I start cooking because if I crank the heat up, it will be rolling in a minute or two, regardless of starting temperature of the water. And this is true for any size pot- I filled a giant stewpot for potatoes (maybe 3 gallons of cooled/filtered water) at Thanksgiving and set it to high, and it was boiling before I finished peeling and chopping my FIRST potato. On my old electric stove, that took 20 minutes, and gas was not much faster.
Unless you have used both gas and electric regularly, there is no reason to make demonstrably false absolute statements like that.
In terms of convenience and speed:
Induction>>Gas>Electric (electric with a glass cooktop is far easier to clean, and all induction stoves have glass cooktops)
Flexibility:
Gas>Induction>Electric
Safety:
Induction >>>>>>Electric>Gas
It’s telling that our government is pushing electric stoves over induction. Electric is fine, particularly with an easy to clean glass cooktop, but once you cook with induction, you’ll never go back. It’s orders of magnitude worse, and significantly less energy efficient.
Personally, when I moved into my current house, I used the gas stove for a month, hated everything about it, and capped the gas line and put in a 220V outlet for an induction stove.
This channel has helped me learn to cook! Thanks mate!
That's a pretty small flame on the gas one. Restaurant I worked in used gas and things got VERY hot VERY quickly, however my induction stove at home takes seemingly forever to get even close to the same temperature
probably a problem with your pans - not enough magnetic contact (well, induction)
Depends on how much watt your induction stove has, I bought a 3500 watt induction stove, and it gets my wok incredibly hot so fast.
Okay. So you are using something called italian burnes for the gas which means most of the flame will be projected on the edges of the burners(In this case a lot of flame are wasted because the vessel is small). But if you use direct flame burners on gas then you'll have better results. BTW great comparison.
Important to note that you shouldn’t use induction if you have a cardiac pacemaker.
Please explain... really curious
Pretty sure it has something to do with those magnets
Magnets and medical devices are not good companions they can turn them off, or at the very least affect how they function.
I’m no expert, but Induction has a strong electromagnetic field that might cause issues. Although anecdotally, they are generally okay if you don’t get too close to them. Ie: lean down close where the pacemaker gets in close proximity to the hot plate.
I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@@94amirrulmukmin Dunno about the fields of induction stoves, but high frequency fields,e.g. of a plastic welding machine, can interfere with the programming of the pacemaker (it is parametrised through the skin using near field communication.)
I checked a document issued by health authorities that advise against touching the pan directly or with a metallic object if you have a pacemaker. There is no instruction to absolutely avoid an induction stove. Seems to be less of an issue with the medium frequency fields used here.
There are no magnets in an induction hob but electromagnetism is involved.
The magnetic field created by the AC running through the coil in the hob induces an electrical current in the base of the pan, heating it.
Calm down
The coil becomes the magnet as you run current through it yes. Technical term for this would be a solenoid but magnet will do absolutely fine for the layman. End of the day it's more important that people actually know what you're talking about because if they don't understand you they can't appreciate the accuracy anyway.
Fellow Nerd 🤓!
you can do way more things on gas like char a pepper, it also works with cast iron better along the sides not just the bottom. So to have my pan with sloped sides and is carbon steel. Using it on electric makes the sides harder to season while on gas the sides will season and stay seasoned
Just buy a kitchen blowtorch. Job done.
Try using a gas stove that is suited to the Pot size.
Put the pot on a larger ring on the induction and get back to us.
Most induction ovens rn don't have rings anymore, they simply heat up the area that's put on the stove, so it's always 1:1 to the pot size. Even with a bigger pot, gas would be slower.
It makes no difference, induction is much faster.
Just try to think for a second. What's quicker, logically? Directly heating the pot or heating up the air underneath the pot?
@@refectocill Straight over your head, watch it again and read the comment again.
@@fryertuck6496 Straight over your head, watch it again and read the comment again.
I'd love a long form version of this to hear from Andy the pros and cons of various cooking tasks comparing Gas and Induction.
I went to a restaurant management school and worked with gas in restaurants. But I've had a Kenmore Induction range for 13 years, and I love it. I have cheapo Rachel Ray pots (thick, heavy bottoms) and use paper towels or old cloth napkins under the pots, even on high, to keep the glass top cleaner and free from scratches, and it's in perfect condition. Cast iron on a high heat will scorch the cloth, but it won't catch on fire. You can't do that with electric ceramic. And gas cooktop is so much harder to clean. I do miss a wok but I had an electric wok that worked fine for home. I suggest doing Andy's test yourself at a working appliance store. Try the papertowel under the pot trick, too.
I am moving to a new home with an induction stove for the first time and am looking forward to the cleaner lines and .. just cleaner. Thx for paper towel tip. What is the issue with a wok?
@@awar699unless you have a wok designed for induction (flat bottom) it won’t work on a standard (flat) induction stove. Commercial induction wok units have a curved surface in which you place a normal curved bottom wok.
@peter65zzfdfh read my Comment "Here's a Chef for Team Induction." He uses a round bottom wok on a special induction burner made for that.
I agree that boil water on induction is almost always going go be faster BUT a wok burner is not the most efficient to boil water.
Exactly
Efficient what haha, sure a wok burner will be faster but definitely not more efficient. Wok burners are 150k BTUs minimum. Domestic induction is about 1-3kw.
@@hurley2609 right
@@hurley2609our induction plate can do 5 kW easily. Our previous gas stove could do that too but requires a huge pan.
Same here, gas needs a bigger pan while induction adjust to the pan. Our induction stove can heat 3 different pans on one zone.
That has one has a very small flame that also goes around the pot. It will of course be slower than induction, but that setup is sub optimal for showing it.
Used these fancy induction externals for a physics class once, it was wild. I prefer the regular electric hob though, exactly for that whole "needs to be flat" reason - move the pans around A LOT.
I have an induction cooktop on my sailing vessel.
As a sautee' saucier chef (retired), I thought that I would hate it.
I love it and just use a torch when I am working with brandy and such...no gas flavor present!
I can't imagine how you would ever get any gas flavor in your food in the first place - unless possibly if you were charring veggies over the open flame of a gas burner. And, you can't do that with induction anyway
@@pourattitude4206
Happens all the time... no imagination needed.
@@BigPoppieSeed just you tho, keep learning
This guy is just so likable…. And a great chef!
Personally I’m romantic about fire the same way that I love charcoal in my grill and wood in my fireplace.
However, it’s hard to argue with the efficiency and temperature accuracy of electric devices. Just set it & let it go. No residual stoking of the flames necessary.
Electric isn't very efficient though, ask anyone who uses an electric tankless water heater or an electric water heater vs the same gas options.
@@ryta1203 Really?
I’m not acquainted with such complaints.
Intuitively, there’s much less heat lost to the atmosphere.
More details please?
@@ryta1203 I've used a tankless electric water heater for showering and a tankful (?) one for cooking over the last 2 years, no issues
We switched to induction and never looked back: its cheaper, more effective, dont have to worry about running out of gas, no hazard as well as there’s no fire.
For those people concerned about electricity or lifting the pan, in occasional cases like this we use portable butane & stove
Hey Andy. I also suggest using a utensil that can fully utilize your gas stove burner as most of the flames are outside the base of the pot.
Love from India.
When I moved in to my new place, I discovered it has a induction stove. It definitely took some time to get used to, but I wouldn't miss it for the world now. It gets hot so fast, but what I like even more, you can cut the heat completely and it doesn't stay as hot as normal stoves. It's also very safe, because if there's no pot, it doesn't get hot. Perfect, if you have little kids. 😂
I haven't heard it in the clip (neither have I seen it in the comments):
*on the induction you have to use steel pots/pans* - it cannot be aluminum..
it has to be something that a magnet sticks to it..
if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@@peteroz7332 sure, but all my pots and pans worked fine
In some modern models you can lock them. That forbids children or pets or invaded mouse from turning them on by any chance
I now have an induction cooktop and there are workarounds. Because induction is so fast to respond you can lift your pan to toss your food or tilt it to nappe and just put it back down for a couple of seconds and it will come right back up to heat. (I cut my teeth in restaurant kitchens so I’m familiar with both) I like using both, but the quick response time while your cooking with induction is a real treat. And it holds a consistent heat very well too.
Also the size of your gaz thingy is big and your pot is small, I reckon the flames aren't having much contact with the flames but I might be wrong
My general rule is round bottom or when you want the sides of the pan heated (think wok or kadhai) - use gas.
If you just want the bottom of the pot heated (Dutch oven or sauce pan), use induction or electric.
Lots of heat loss /escapes from the sides with gas, and gas also heats the sides of pans. GREAT for Asian cookware which is designed for that.
Western style cookware is usually designed for flat surfaces (except some specialty stuff like a cauldron that no one really uses)
The only problem with induction for me is that 90% of the heat is concentrated at the center. If you throw a pork chop on it and leave it, the center will burn while the ends are still raw. Going low (3/10 for me) and using thick bottomed multilayer heat spreading pans helps a little
I can't imagine induction would work as well with a wok. That combined induction/wok burner looks like the perfect mix (though my other half would note cleaning is complicated by the burner!)
it's very difficult to stir fry with induction
Yep, I have a wok that works with induction, but it will only get hot on the bottom and maybe 1/4th of the way on the sides, you won't get it correctly piping hot like you want a wok usually.. it's usable but not ideal. Still, having had gas for most of my life, then classic electric stovetop and then finally induction, I prefer induction for most use cases. It's faster, easier to control, easy to clean and maintain :)
They make curved induction burners specifically for round bottom woks. My understanding is you can still toss with them too if you use the right technique.
In professional kitchens there are curved induction heater to work with a wok. They require higher e supply not ready for household though.
I assume that's why Andy has the gas burner at the end of his hob. I have the same setup...1200mm induction and then a gas wok burner by the side of it. One of the best things about the induction hob is using a large cast iron griddle plate and connecting 2 induction areas in to one. I use it for most of my searing now whereas when I only has gas the griddle plate just wouldn't heat evenly.
I still like direct fire. Anyone can see visually if the fire is strong or not, unlike those induction. Trying to understand degrees is not beginner friendly.
Idk man that flame wasn't immediately beneath the pot. Try again with the flame making contact with the bottom of the pot on a normal stove with multiple ring sizes
induction boils a liter of water in about 1.5 minutes, that is faster than an electric kettle, nothing will ever beat that
I like induction except for the core concept of a strong magnet sticking the pan to the surface. Makes it harder to toss things around in the pan while keeping heat on it.
What matters is the ability to adjust, from, non perfect situations and imbue the recipe to your way, always watch always learn, that is the way... love your vids...
Maybe try it again with the proper size burner Andy.
Cant use a wok on induction. I use it more for soups, or meals that take a long time to cook
Engineering Nerd here:
There are several factors to consider. I’m looking at the cost of natural gas vs electricity and the efficiency of each heat source.
Just hold your hands a safe but equal distance from either side of each pot and it’s readily evident that the gas flame loses much more of its heat to the environment than does the induction device.
This along with its speed to desired temperature indicate the efficiency of each heat source.
Rough estimates indicate that gas efficiency is about 85% of a similar induction source.
Then, the relative cost. This will vary locally but natural gas costs roughly $8.24 per billion BTU, while electricity costs somewhere around $32.42 per billion BTU.
Summary: Induction is more expensive than natural gas, but also more efficient.
🤷♂️ IJS
Also if he used a bigger pan (for both) the gas would have heated up quicker as we see that all of the flames are pointing out and away from the pan
Another positive of gas is that it can be used during a power outage
I have solar panels that turn my meter backwards, so I switched all of my appliances to electric. Where we live gas is quite expensive, so it only made sense to get rid of gas.. not to mention, my son has asthma and combusting gas indoors only exasperated his condition.
@@dillonwatkins4874I have week’s worth average of battery back up. We have outages in our area all the time but I’ve never experienced any down time thanks to my solar & battery pack. Even without solar, battery back ups are a must for most homes these days, if for nothing else, to offset peak energy periods.
@@evolv.eWe just got a new house and as much as I love gas we have an induction cooktop because we can offset with our solar. Whereas there is no getting around gas!
Thank you for the video and the energy and put it to create it. On some level, it was not affair comparison. The induction gas flame extended beyond the pot that was sitting on top of it so a lot of that energy from the flame was dissipated into the air. Had the pot been put on an appropriate size burner that may not have been as much of a discrepancy or no discrepancy at all. Just a thought. Thanks again.
One problem I’m seeing is that the gas flame looks way bigger than the pot, which I assume causes a majority of the heat to be lost to the air rather than warming the pot. I may be wrong but I feel like that influenced it.
As a home cook that has used both, induction has a knack for things catching and for not cooking evenly across the pan. Gas is lightyears above.
Gas is also harmful for your health but go on
@@lauri9061 I don't know whether that's true or not, I was talking purely from a quality of cooking experience
@@WRBhammerEither, a BAD induction stove like Andy's (proper ones heat pans, WOK 2-3cm above the glass) or a bad pan with not enough ferromagnetic iron in the bottom.
Try a cast/hammer forged iron pan or a good stainless steel with a thick bottom.
Correctly used, nothing sticks and everything kooks evenly
@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.
That gas ring is wider than the pan above it, making most of the heat bypass. Try using wider pans.
Induction may still win, but not by such a wide margin.
When tossing contents in the pan, the moment you lift off induction, you also stop heating.
Stupid thing to say.
As if the pan wouldn't hold heat for the few seconds it's off the hob.
@@fryertuck6496he said it will stop heating not stop cooking
@@BurgoYT Stupid answer, when cooking a level temperature is reached, it doesn't increase infinitely.
Lifting a pan to toss the ingredients would have zero effect on the ingredients.
@@fryertuck6496 yes but it will still cool if you take it off, and heat is supplied only if you don’t, it’s not a “stupid answer” it’s the truth, but I think it’s not a big enough deal and I prefer induction myself
@@fryertuck6496 I agree that lifting off briefly does not make any difference at all, but that wasn’t my point
"A watched pot never boils"
ANDY : "hold me , Foster's , mate..."
Also most houses use propane burners. But butane burnes much hotter and cleaner. Alot of restaurants use butane foe that reason. But yes induction is more efficient. Personally I van forget to turn off the stove with induction and thats a huge reason for me
Excellent explanation of functionality and limitations!!
Not sure about most of you all, but I can spare a minute and half to get my water to boil.
Typically I’m NEVER rushing my cooking projects that hard as to be able to spare the time.
Gas is best for so many things, and it’s way cheaper to work on than induction.
it's not cheaper in most places, so I'm not sure what advantage you're gaining...
The fire power wasn’t nearly strong enough tho
Gas . Anytime induction you can not use cast iron that is the only reason I have gas in both my homes
Can you explain. Because if that’s the only reason I’ll like to see the pictures of your induction stove. Cast iron works fine on induction. No clue why you thought it couldn’t.
@@ploppyjr2373 Sorry my bad I meant I prefer Gas blue flame . To other choices it’s just my preference. Is what I meant . Wrote my last statement after working in the - kitchen 15 hrs lol . I have a 8 burner Wolf stove
Use the correct pan for the burner, your pan is getting no heat on the bottom because the flames are outside of the circumference of the pan.
I think there is a easy fix for the nappeing. Cookwear with a bigger thermal mass, like having a rhick copper core. Drawback is, it takes longer to heat up, but it reatains heat better.
Gas all day. I'm a simple man. I see fire I think it's time to cook.
Andy that flame is simmering. Have it roaring please. ❤
Size of flame doesn’t matter it’s the btu that count
All I'm going to say is name a professional kitchen that uses induction. I'll wait.
Icebergs at Bondi
most ones in my area.
My mum just puts a hot plate over the induction. Gives her a larger surface to work on and she can tilt the pot all she wants cause the hot plate is magnetised to the element.
Good to know. What kind of hot plate?
I used to sell and install home appliances. Did it for almost 4 years. I've never actually seen that difference until now. I've never seen the difference with convection ovens. I only told people about it
You can use a heat diffusing plate to help with those hot spots, but if it's a steel plate, those can also be used on induction stoves in a pinch. In the latter, the efficiency goes way down, but it does give you the option to use non-magnetic pots. They do have to sit flat though. Also, putting some mineral oil on the bottom helps conduct the heat better between the plate and pot, so the plate won't get too hot too fast to trigger the safety mechanisms on the induction stove, which will absolutely slow down the cooking times.
We've used induction for years and like it best especially in our outdoor kitchen because the wind blows the gas burner down. I am sick of the boiling water demonstration. We love induction because of the incredible control we get. We can make stock so easy because we can fine tune the simmer perfectly and immediately.
They have their own good side, induction stove really good for long hour stew / broth with control temp, but when you need something quick, a stove is better
Personally I have 4 induction hobs and 1 gas, the one gas is for the reasons he mentioned (slanted pans etc) as well as woks and the fact that it still functions when the power is out.
Exactly. Try basting a steak or something with induction. It's not impossible but it's a lot of work of picking up the pan and putting it down constantly
You are my favorite chef online. Love your videos. My question is about nappe. Isn’t the basting with a spoon arroser or have I been using it wrong. Either way, love your videos.
The trouble we found with induction hobs is unless you spend alot most of the induction rings are small and are horseshoe shaped to allow for electrical connection, leaving a cool spot. So we went with a gas hob unit with no oven for pots and pans and a HYSapientia 24L Air Fryer Oven With Rotisserie as the replacement for the full stove oven unit. My next purchase will be Commercial Griddle Plate 70cm 300ºC 4.2 kW Countertop Electric Hotplate Stainless Steel, from amazon, my cousin has that unit so i know it works well, which i plan to semi recess into the counter, i'll loose abit of under counter storage but i really want one to make smash burgers and alike. But that DIY is on hold till i finish building the smoke house next to my shed.
Crank up the flame for gas and also switch to industrial cylinder for gas..
Yes
If you put a full zipcode between the burner that is way oversized then yeah, more energy loss.
If you know what you are doing then it is closer
The pot is waaaay to small for that burner though; basically all the heat from the outer flame ring passes by the pot just heating the handle and the air above, probably 2/3 of the head output of the gas burner going to waste… would be interested to see a retry with properly sized pots to use the full potential of the gas burner
Also USE a lid, make a big difference too.
I have used both. If you need to boil or do some standard pressure cooking stuff use induction. Highly efficient. Doesn't heat up the ladle too much even if it's metal for shorter duration of cooking
If you need to adjust the flame often, saute etc gas is better. Hands down
You can still make things like whipping heavy cream or other ingredients by taking them off the stove you just have to put them back on the stove, yes it's harder but it's still possible just takes longer.
the surface area of gas also affect the heat usually with a sauce pot. the sides get burnt up and i bet the handle is smelling
Induction all day everyday.
I’ve changed it and can never look back at gas.
My kitchen is small and gas used to heat it a lot, to a point that was very uncomfortable staying there.
Also, induction is WAAAAAY faster, cheaper to run (where I live) and so much easier to clean.
Besides adding bench space since it’s a flat surface.
Boiling milk is nearly impossible with induction without spilling, induction takes a lot of time to cool down . U have to take the vessel iff immediately.
I've been using induction for a few years now. I love it for the reasons you stated, but next time I need a new stove, I'm getting gas and a small induction top for what it's really good for. Also, I hated having to buy new cookware that was induction ready and now I can't use some of my favourite cookware.
also know that there are bowl shaped induction things that are compatible with woks AND do a better job at creating the rocket stove effect than most gas stoves
Also it depends on the induction burner too, some that come built into ovens are just flat out horrible. I've used all three and I personally hate induction burners, I've never used a good one but the one Andy has does seem pretty high-end
The problem with this experiment is that each gas burner is different. If you have less space between heat source and pot ( like that are present is India,) cooking is faster and better. Plus for Asian cooking that requires curve bottom pots(wok, etc) induction doesn’t work. So it’s not about what is better but what type of cooking you do.
There are actually some induction wok burners that are curved to allow the movement and technique to get that all important wok flavor
All the gas stoves I’ve used in Canada are much closer to the flame (direct) so I think that test would be closer, but all in all good comparison
The burner on the gas has a large diameter. If it were smaller, the heat would be right under the pan and it would heat up faster. Maybe not faster than the induction burner but faster than it did in this demonstration.
I just switched to induction and it's game changing. Way way way faster than gas was because with most gas burners the flame just sends a majority of the heat around the pan into the air. The lack of indoor air pollution is super nice too.
In the name of fairness, you've got a huge mismatch between the gas burner size and the pot. The entire outer ring of flames will just be sending the heat up and around the sides of the pot. A smaller burner would actually transfer more heat to the water.
As a frequent user of a wok, I am always annoyed at the limited scope of induction stoves.
Induction is just as efficient as it can realistically get.
Also if pan sides are tapered or rounded you technically can still tilt the pan while it remains heated, although there probably isn't much energy transition in that layout.
there are a lot of things u need actual fire to use on while cooking, doesnt matter how fast induction is
We primarily cook on cast iron, many inherited. My biggest hesitation with induction is the concern that the pan will heat unevenly due to the uneven bottom of the pan and the potential impurity of the metal. :+/
You forgot to mention the most important thing: Induction reduced temperature faster as gas does. Simply because the pan is colder. You can remove a pan from gas but it is still hot. This is especially important for heat-sensitive food.
I also think induction water cools faster than stove. Never really timed it but it felt so
The only thing I hate about induction is that it can often break and then that heating pad only heats to high. It’s happened to at least 3 stoves I’ve used. Even after being fixed it did it again.
For people wondering why their ovens at home don't do this. Induction rings are different to electric hobs.
Could you do one where they both start boiling, and you turn both of them down to the lowest heat, not off, and see how long it takes to stop boiling? I often find that my least favorite thing about cooking on non-gas ranges is that it seems like it takes a long time for them to cool down if I just want to reduce the heat on something without turning it off. Maybe though this is just a misunderstanding I have. I would like to see the experiment anyways.
I used induction once, my cast-iron pan caused the $100 portable stove to burnout before the pan had even heated up. From that perspective gad is way faster
Induction is also much safer since what's actually heating up is the pan/pot rather than the stove.
You shouldn't put your hand on an induction stovetop that's just been used regardless.
I spent some years working on retail, selling kitchen stuff, and it was funny because elder people always were absolute gas-cooking defenders, while younger people were absolutely pro-induction. What nobody ever stood for was vitroceramic and I agree, get rid of those.
the problem with most electric stoves and not this $10k one lol is that it cycles on and off for some reason. the fire you can have at max the whole time. and some even cheaper ones you cant run multiple electro burners at high at the same time. wont be as hot
I prefer gas but had to install an induction stove in our new kitchen due to no mains gas.
Haven’t had a chance to wire it in yet but looking forward to giving it a try
What’s never talked about is with Induction you cannot have a pacemaker, medication pump or any type of electronic implant device as induction is a magnet.
Why you tryna cook grandpa, huh?