Why I Cook With Induction
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- čas přidán 8. 03. 2021
- Induction Wok Burner and Wok Set: amzn.to/3aolu5c
I made this video in partnership with Mothers Out Front about why I cook almost exclusively with induction these days - and why I won't be going back to gas in my home.
I first discovered induction when I was out doing popups in Detroit - and I was immediately impressed by the quick cooking speeds, cleanliness, and precise temperature control. The technology uses magnets to heat a metal pan directly - so changes in temperature are almost instantaneous.
But what really got me hooked on the technology is how much it changes the atmosphere in the kitchen. The gas ranges in professional kitchens can be pretty merciless. Gas burners release a ton of waste heat - and as I've now learned, air pollution - into the kitchen. Adopting induction into my small studio allowed for us to maintain a level of comfort we’d never get with gas.
I've also learned that gas is a major source of climate and indoor air pollution which I do see as a personal responsibility to mitigate if it is within your means to do so.
If you have access to an induction cooktop, I highly recommend you give it a try.
That wok burner is amazing! I just got a whole induction cooktop delivered this weekend as a replacement for the glasstop electric that cracked. A lot of the reasons you mentioned in the video are why we chose it over gas (plus the expense of routing a new gas line to the kitchen), and everything cooks so fast! But the part I really love is that the glass itself cools so fast after cooking something. The number of times I burnt myself or melted something because I didn't realize the stove was still hot...it's embarrassing. Getting it was also a great excuse to declutter pots and pans, and get down to a few really good ones that will last.
My girlfriend and I use to cook all the time together, then we moved into a apartment that had a gas stove and oven. After that it got too hot to cook together, thankfully we have found a new place that has induction and the joy of being able to cook together again is wonderful.
That's pretty soft of you
@@homesteadlife6854 Ok Mr. Meanie...
I learned about induction cooking a couple of years ago and how beneficial it was and I decided it when I build my house I'm going to have an all induction cooktop installed. Thanks for bringing this to everyone's attention
I love how excited you got when talking about induction 🥰
This seems to be the messiest stir fry on your channel, haha, but I guess it’s to show that it’s easy to clean up? Lol What an interesting induction burner, especially for wok use. Putting it on my to-get list!
I was wondering if someone else was going to mention the messiness haha. I noticed the messiness at around 1:30 with the shoyu, but for me it kinda made me smile a bit oddly? the small drops falling on the countertop and against the oil bottle oddly made it seem way more authentic in terms of someone just cooking in their kitchen and not always doing everything perfectly. it’s messy, there’s gonna be cleanup, but it’s cooking at its realest form.
I'm apartment hunting right now and I was really only looking for apartments with gas stoves until I saw this video. You make a lot of really good points. I'm a lot more open to other housing options now. Keep up the good work 👍
Man I just found your channel and I already love the stuff you do. I love cooking and I'll definitely try some of your recipes with my dad because I know he's gonna love them. Keep up the great work!
I was shocked to learn that induction isn't as common in other countries as in Sweden, where I live. I'd say every new kitchen since around 2010 has an induction stove, and if it doesn't, it's a very specific preference thing. like someone wanting to go the retro route.
our parents in finland just ordered a new kitchen and they took a normal ceramic stove due tue to the high magnetic field next to your balls lol
Yes indeed i was shocked too ! I live in France and here this is really common since decades as the first launch was here back in the 90's.
I would say that in Denmark the only places you don't find induction as commonly are low cost non-profit housing, some do have it like where I live, but many places don't do it because of the slightly higher cost of hardware.
Almost everywhere else has gone induction a good while back though.
In Germany it is very very common. I only know one household among all my friends and family with a gas cooktop - all others have induction.
In us every apt I looked at had them which annoyed me, but it is nice for non wok cooking.
Dude you rock. I didn’t know about this . I love magnets and now I can cook with them. I am so excited. Thank you so much.
Wow. Just found this video randomly, which is crazy with what's going on right now with gas stove bans. Good information, and well made video!
I accidentally ordered induction with my kitchen 20 years ago. Thought it was a standard ceramic. Never looked back. Love it
Great video. I just saw The Times podcast has an episode called "Goodebye, gas stoves? The fight heats up." Queue immediate existential terror about not being able to do good wok cooking in the future. This vid was just what I needed to see. Really appreciate your ethical focus on environmental issues, indoor air pollution, and working conditions for people working in the kitchen.
I have a small kitchen so I covered my stovetop and have 2 induction burners. Now I have more room and I love it.
Been using induction for over ten years now and wanted to for ten years before that. I will never go back. Thanks for the link to the wok I will be adding that soon. If anyone is looking for a simple single induction burner that is affordable IKEA has a good one. They often sell out.
Back when the home units first became popular, I have a cooking club at school and these were great for the safety of no open flame and staying cool to the touch
Just got mine. Thanks for the explanation sir!!!
THANK YOU! I recently converted for the exact same reason. Got an air quality monitor and realized everytime I cooked my air quality took massive dips. The environmental impact factor is a solid reason as well. I get shit from friends who see me cook on a portable induction sitting next to my gas stove and feel like I'm always defending it. lol
Have you found that the cooktop scratches easily?
@@laurendoninger2693 not really, the glass top is harder than most other substances
This is a great video, thank you so much for making this video!!
Thanks for the video. I was online looking for an iduction cooker today and remembered your video. I'm going to try the one you use. :)
Just fell in love with u're cutting board 😍😍
I'm obsessed with your induction wok burner.
too bad they don't make those anymore
I didn't know there were induction cook tops for woks! That's awesome!
Love your videos. I found you a few weeks ago and I've been binge watching your videos and boy did I learn a lot! I've been curious to where can I buy the knives you use and that cutting board! 🥰
I love my induction hob it's so much better than the glass top one I had. I highly recommend switching to this
I first came across induction about 20 years ago and decided there and then that it was probably the way to go.
I couldnt afford to make the change at the time and had to stick with my gas hob which was only a few years old (efficiently vented as it was already on an external wall - the vent tube was only the width of the wall!)
I also like to cook on gas, because I was used to it, and I liked to see what I was doing.
However, from that day, I made sure that any pan I bought was induction compatible to allow me to move over if I wished at a later date without having the expense of lots of new pans. Only one of my pans was actually compatible! (When I moved out, my mother used it as an excuse to update her collection accumulated over 30 years).
I moved a few years later to a home where there was no mains gas, and after a few a few weeks of using a ceramic hob, it had to go. I could use it, but oh, the cleaning!
Although easier than the old gas hob, it had to be cleaned after every use. Often with a specual liquid, and sometimes a scraper.
To be honest, in 15 years of use I haven't noticed any down sides, but I did make sure that I chose a hard wired unit into the existing 32A 240v cooker circuit which was powerful enough to have all the 'burners' on full (although limited to a single burner on each side if on boost).
While I love the increased speed over gas, for me, the main advantage has to be the ease of cleaning.
In 15 years, nothing has resisted even one of those nylon non stick pads designed for non-stick pans!
I absolutely love cooking on my induction hob so much that in my home country in South Asia, where there is no gas or so low you can't stir fry anything. I live in Germany right now and i'm going to import 2-3 Induction stoves and 1 specialized induction wok hob into my kitchen. the excess stoves will be as replacements because you can't buy the larger induction stoves there. Also when you pair the stoves onto my 30kw solar system I have on the house, the savings become clearer and clearer. Everything you would cook on a gas or even electric stovetop is so much slower than on the induction cooktop.
we also transitioned to induction cookers after that one time with a possibly broken gas range, the flame shot up high and big that we got scared as a family for possible explosions. or our house burning. the only downside is that you can't cook if there is no electricity, and that's when you whip up a small one with a butane orrr get some charcoal. also love the ease of cleaning. you don't get that with the gas range.
Thank you for this informative video..I'm currently in the design stage for my takeout sushi restaurant. Ive been making sushi for 20 years but only with a gas rice cooker. My mother is adamant about sticking with gas, but my space is small and I want to keep my footprint as small as possible and keep buildout cost down. so Ive been looking at going 100%electric. I think you've answered my questions. Thank you again!!
I agree with you 100% i think people need to see a variety of things being cook on it rather than explaining the difference technically. My family has the stove that has the bread toaster in the middle, and they just have a hard time conceptualizing how they could do that with induction. Plus the 70s/80s electric coils just left a bad impression.
Thank you for listing induction wok element used. Please what induction you used for regular flat pan cooking?
I love your channel. I’ve been watching your videos every night now. Growing up in Hawaii in the 70s and 80s makes me miss Chinese food. We ate it every week. Yum. I wanted to ask a couple questions. What is the link for the rectangular induction piece that you use? Also when you cook w your clay pot I’ve seen you put something on the coil stove tops. What is that? I’ve also stayed away from clay pot cooking cause I didn’t want to use gas and didn’t know I could use whatever it is you place on the coil stovetop. Thank you so much. Love your videos.
Can you tell us which induction jobs you use, particularly? Edited because I just saw the link to the one for the wok. Do you have one for regular pans as well. Thank you.
I ordered an induction range March 12, 2021. I’m still waiting for it to be delivered. During this wait time I have replaced my cookware and utensils save my cast iron skillets.
This was an outstanding, very focused, well explained video.
how do you get heat up the sides of the wok with a flat induction cooktop? That's the problem i am having in seasoning my wok, only the flat bottom has really turned black
I have permasteel 38ltr oven ..it has 2 temperature to adjust one for upper nod and second for letting lower nod ho do I know the exact temperature...for baking
ok you convinced me! going induction for my new kitchen (was between traditional electric vs induction anyway)
I love this guy!
We cut off our gas 4 years ago. Our electric bull is steep but it's worth it.
If your induction cooktop has a temperature setting, what temperature and/or watts do you set it at? I find the induction cooktop has a lot of power for the small amount of food I deal with, and it will smoke or burn if I let it go too long (or I'm not fast enough). I have a Lodge 9" cast iron wok that has a rounded bottom, but with a flat base underneath to sit stable.
Our gas stove died in 2020 and switched to induction and haven't looked back. The main thing I missed was cooking with my wok. I bought a stainless flatbottomed wok for my stove but it just is not as good as my old carbon steele round bottomed wok. I didn't realize there were induction wok burners! That is really cool. Rather than get a new wok, I could just get a new burner!
have you actually found an induction wok burner that you could get for your good old wok?
Thank you for the info ... I'm on it
New Subscriber after I saw this Video. Thanks for going Electric. I didn't know they made a Induction stove for Woks. Where did ya buy this and what Brand?
at the 2.24 there is a metal plate or trivet under the coffee glass? what is that?
I also have an induction stove but the trick is that it’s so old and has to be turned on for a while in order to get hot 😅 but I agree, it’s definitely better for the environment, for those of us who can afford to use one 🙃
You sure it isn't a glass-ceramic cooktop? They look almost identical to induction stoves, but turn red when turned on because they use infrared radiation instead of magnets.
This popped up as I was looking for a portable induction stovetop. Can you share which brand you use and why you like it? Thanks!!!
I recently got an induction range that I absolutely love. I'm looking to get a wok and I'm trying to decide if I should get the NuWave induction wok as a separate piece or just get a flat bottom carbon steel woke like J. Kenji Lopez-alt uses in many of his vids. I don't see much information on using a flat bottom wok on an induction range, so I'm wondering if there are issues with that.
Thoughts?
the wok burner looks to me to be the Nuwave Mosaic Induction Wok burner, but I can't tell what the flat one is. Anyone got a good guess/idea as to what brand and model the flat one is?
thanks for the tip bro~!
Love your channel! What knives are you using to prep all your veggies?
can you give links for induction burners for woks? I've been looking for an option like that
Was that a curved surface induction stove that fits the wok? Never seen something like that. All the induction stoves I've used and seen are flat.
Well do E, what a great service you've done in making this video.
Where did you find a tabletop induction plate with a concave surface for a wok? All the ones I seen are flat.
A lotta good points to consider. I love my induction burner so much that I remove two of the coils on the range in my apt so my induction can sit there.
Though, I'd be cautious about the blanket statement that electric cooking is more environmentally friendly than natural gas. At least in America, two thirds of us get electricity from power plants that burn natural gas or coal, then ~20% nuclear, and the rest is wind/solar/etc. Half the electricity produced at the plant is lost -- dissipated into the atmosphere as heat -- before it gets to your home, and the natural gas or coal burners at the plants are less than 50% efficient. So, if a gas stove is more than 25% efficient, then it's technically a smaller carbon footprint for most of us. Saying that cooking with electricity instead of gas is cleaner, when the power plant burns gas/coal, reminds me of Guy Montag's sieve and the sand. For those with nuclear/wind/solar, yeah, I can see electric totally being cleaner, and increasing that margin as we have been for years sounds grand.
My power plant burns gas, but I still love my induction burner!
Interesting analysis. The way I see it, the more we increase the demand for electricity and reduce the demand for gas, the more we incentivize clean energy models financially.
Agreed, i’d also like to add that the creation of the induction stove itself create a lot more emission than normal gas stove does (mining, processing, and manufacturing considered). In the process of the cooking itself though, induction is cleaner than gas. Also if you are cooking at smoking point temperature (for oil), it’s gonna release the fumes and contaminate the air nonetheless. Achieving wok hei (鑊氣) without polluting the air is almost impossible for this reason alone (and is why i think trying to prove this point while using a smoking hot wok is a bit funny). Energy-wise burnable materials is much more efficient than turning electricity into heat. Clean burning methods also exist with extreme heat like rocket stove or fully combustible material like binchotan charcoal. Ideally, based on a paper of research regarding stoves, the best way to cook in terms of heat, energy, health, and pollution is to have a carefully made woodstove with ventilation (and planting your own firewood trees for the fuel if you have the land for it). Downsides to it i can think of is how it radiates heat warming up the room, and if there is no proper air flow or cleaning it could explode. Honestly with the way the natural law works, it all comes down to a game of choose your poison.
Love this video! Would you mind sharing the deep induction top you use with your wok? I've not seen that before and I NEED IT IN MY LIFE.
@@jonkung bloody genius. danke!
@@jonkung omg yes!!!
So, I Amazon Canada doesn't have this amazing induction or well, I should say from a 3rd party.
I wish you'd get nuwave to sponsor you and make it easier to purchase this item (the set). The set is currently unavailable on Amazon Canada... I've been looking for both induction, wok, bamboo steam... Basically everything the set provides...
@@jonkung Thanks for Sharing. Now gotta get a wholesaler to sell this.
My guess is that he's using a 240v version of this wok. In North America the 120v outlets only provide about 1500 watts (10 to 15 amps) which is somewhat low (especially for a wok). For reference, 1500 watts is roughly 5100 BTU/hr. Gas ranges usually will have burners between 5000 and 20000 BTU/hr.
What kind of knives do you use (cleavers), Breville is a good company do you like you air fryer + ???
How you film portrait and landscape both? Do you use two cameras? I love your videos, you are so confident.
I always compare my kitchen with others. I think nobody will watch my videos if my kitchen is not high end and neat and clean.
Whered you get your cutting board! Love the size
Great video and that chopping board is massive
What brand of Chinese choppers do you use?
What is the plug in wok burner that you used in the video?
That induction device for the wok looks really cool. Where can I get one?
Would you mind sharing the recipe for the stir fry dish chef? Looks incredible.
I have an induction burner. It’s just a new way for countertops because I have Epilepsy and we figured it would be safer for me. I have other issues as well. Can you actually like bake a cake or some thing on those? If you cover it With a lid/oil?
Excellent video and thank you as I am decided after much deliberation to go this direction! And just curious what the impact would be if everyone switched to this method vs. gas - I know if 'feels good' to think you are doing something 'socially responsible' but I imagine the impact on a global scale would be microscopic at best.
We have induction stoves in new apt in Japan. But how to grill mochi on it? I usually cooked on coil with metal grill
Which induction unit do you use with your wok in the video?
I'm not seeing a whole lot of choices?
Hi, where did you find your induction wok burner? And what brand name is it? Thank you
I didnt know you could get a rounded induction stove for round woks!!!!! This is a game changer
What about making the food catch fire inside the wok. How can you do that with an induction wok when there's no flame?
Which particular induction wok cooker is that in your video?
Do you find that the induction top scratches easily?
Totallly sweet, convinced me. On that note where’d you get your wok brodie
the wok burner set is not available on amazon right now
I don't have a stove or over in my apartment, having an induction plate is fantastic as I can simply pack it away when I'm done cleaning it.
But I see there are lots more to learn about induction tools and I'll have to carefully pick the good stuff as I build a collection.
Old electric stove tops: heats a coil and radiates heat onto pots, pans and soft hands.
Gas: straight up open flame.
Induction: excites the molecules to instant heat.
Holy mother of god. Didn't know you could do wok stuff efficiently with, well, anything but gas. Game changer.
Can you provide a link to that small flat-top induction burner?
do you have recomendations for the knives you use?
im not automatic rice cooker fan but im dealing rice cooking on induction because the issue with after heating is not possible.
maybe sombody help to prevent undercook or burnt how is the trick
What kettle are you using for your pour over?
Any alternatives to the nuwave brand? This one seems to be out of stock where ever I look ):
I lived in my last apartment for over 10 years, and it has a gas stove. I learned to love cooking over gas with my cast iron cookware, but didn't like gas smoke always setting off the smoke detectors.
Last year I moved into a new apartment, and was afraid of having to give up my cast iron. Thankfully a 2-burner induction set on sale saved the day. Cooking is quicker, safer, and no more gas smoke!
You shouldn't be having that alarm problem with a gas stove.
Wtf is gas smoke you lier
There are no gas lines where I live because it's the tropics. Heating isn't needed and most kitchens used to be outdoors. Growing up we used charcoal, gas from huge cylinders and even kerosene for cooking.
Adoption for induction came pretty fast for those of us in urban areas because new indoor kitchens were smaller and reserving under cabinet space for huge gas cylinders was just annoying. Ordering new gas cylinders was also getting more troublesome as more women entered the workforce making it harder to arrange home delivery and cylinder exchange during working hours.
Nowadays gas is mostly only used by those in rural areas where electricity might not be super stable.
Just curious if an induction wok can produce decent wok hei? My wok cooking is done on the side backyard with a commercial grade propane wok burner similar to those used by street food vendors in East & SE Asia, and with well seasoned woks I can achieve restaurant/hawker stall/street vendor-level wok hei. I’ve enjoyed browsing your IG page and definitely need to try the Chinese olive vegetable paste for flavor profile tweaking. Cheers!
I’m jealous of that Ode coffee grinder
Which makes/models do you use?
Is there a wok hei taste cooking in this wok?
What's the brand of the induction cooker you use man? It's different from what I see in stores
i love the induction top i bought on amazon. it is a bit tricky for frying and also i need to find steel cookware
I want one but can't find the wok one.
Wow great vid
I replaced our gas cooktop with an induction one a year and a half ago, after reading the scientific studies and getting an indoor air quality sensor. I knew my pop up vent system wasn't working well. I had to have some circuit panel upgrades to support this, an EV charger and new heat pump. Our gas cooktop was always dirty, this is a lot cleaner and we can clean grease spatters as we go. We only sacrificed a few pots and pans, ones we rarely used. Everything else was induction ready, so people who claim they have to replace all their cookware probably haven't tried a magnet yet! (Or it's a good excuse to get new) I did have to get a new flat bottom wok to replace my 40 year old round one. This wok burner looks interesting. BTW, Microsoft's new campus is all electric and they designed new large scale 30kW wok burners for the cafeterias.
Yeah, I thought I would have to get a gas burner to really use my flat bottom wok properly.
where you get that huge chopping board?
What brand of induction cooktop do you use?
Hey Jon, I've had a bit of trouble with warping on my electric glasstop stove. What kind of pans are you using to reliably avoid that? Specifically looking for a stainless steel saute pan, as I already have an okay carbon steel skillet (a bit of warping but usable).
I'm not Jon 😊, but I use All-Clad stainless steel. Construction is impeccable, and 15 years later, it looks good as new. All-Clad has non-stick as well.
Lately, I've been using cast iron skillets for most of my cooking, and I love it. I use the Lodge brand of cast iron. It's really inexpensive and indestructible.
I had the cast iron for 12 years and rarely used them because I was afraid of how to clean and keep them seasoned. I just watched a lot of videos and realized I can was them with soap, and all I have to do after washing them is to heat them on the cooktop until dry and then lightly season them, wait for them to cook and put them away.
Edit: I even cook scrambled eggs in my car iron. The secret to non stick cooking in cast iron, stainless, and grills is to put the butter/oil on the cooking surface. Let it get hot - don't burn anything - and the oil will create a nonstick surface. For cast iron I set the heat on 4 and let it heat for 3 minutes. Your eggs won't stick.
The only drawback with All-Clad and cast iron is that they are heavy. That is a consideration.
America's Test Kitchen has video reviews on cookware, so they will offer more options.
Do you have two separate induction cookers (one flat and one for your wok) or is there a wok attachment for the flat one?
Lodge makes a flat bottom 14inch cast iron wok that works great with an induction flattop.
What is the brand of that wok induction burner you have? I have an electric cook top that I never use because I always use my induction cooktop but its flat. That round one seems really convenient.
@@jonkung thank you!
So ok...my next question...where can we buy your most-used and extremely important ingredients? Again, what's your favorite junk food? Please let us know!
@@jonkung any other recommendations for an induction wok, this one is out of stock :,(
The product Jon linked is now unavailable on Amazon, BUT here’s the same product without some of the added accessories. www.amazon.com/Induction-14-inch-tempered-precision-temperature/dp/B077GL6BJY/ref=dp_prsubs_1?pd_rd_i=B077GL6BJY&psc=1
What brand is your cutting board, dude？
We need to buy a new stove for our house and have been considering an induction stove. Unfortunately we would need to upgrade our electrical panel in order to install the new stove. Here’s to hoping the old one lasts long enough for us to save up to do the full install!
I like the chop board ,can i have the link😁
Induction is fantastic!