Induction or electric cooktop?
We’re remodeling our kitchen. Already selected most appliances – Pro48 Sub-Zero fridge, Dacor electric wall oven, even found a beautiful Futuro Futuro range hood and a cool-looking Nespresso “Le Cube” espresso machine. Getting there, in other words. But now we’re sort of stuck on the choice of cooktop – induction or electric? I like the…
We’re remodeling our kitchen. Already selected most appliances – Pro48 Sub-Zero fridge, Dacor electric wall oven, even found a beautiful Futuro Futuro range hood and a cool-looking Nespresso “Le Cube” espresso machine. Getting there, in other words. But now we’re sort of stuck on the choice of cooktop – induction or electric?
I like the general idea, but there’s also a lot of drawbacks according to online reviews – special pots, pans, etc, and supposedly harder to clean?
Does anyone have an induction cooktop? How’s the experience? Is the extra expense & hassle worth it? Anything I should watch out for or keep in mind while shopping for one? Thanks!
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Hi guys ,
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“you can sous vide with an induction cooktop which you could never do on gas or electric.”
which of course is total rubbish, as the term predates the modern induction cooker. So the French invented a term for a process that did not actually exist? “In almost all cases, the cooking medium is either a water bath or a convection steam oven.”
And I would guess the number of people on this board who’ve ever utilized this exotic process is zero. Not the mention the danger of pathogens. And the difficulty of the average person finding a vacuum packer.
Oh, Werner, rough play is what Web 2.0 is all about…
Seriously, while I respect your love your induction range, I have had nothing but bad experiences on them. It could very well be that I am just inflexible. But I prefer to think that induction ranges suck.
I’ve cooked on all three.
El Bulli (arguably the greatest restaurant in the world) runs entirely on electric (b/c they can’t get gas). However most Americans are prejudiced against electric as it is hard to change the temperature — i.e. if you get it too hot, it takes longer to cool down than if you were using gas.
Gas — able to change temperature quickly. Biggest selling point. Preferred by most home cooks in areas with natural gas.
Induction — new (sort of), not that well know, often confused with electric, requires using _special_ pans (All Clad works as does cast iron. Copper does not) Incredible temperature control — you can sous vide with an induction cooktop which you could never do on gas or electric. And you can achieve lower temperature points on induction than gas, so you don’t need to use a double boiler — like for making hollaindaise or melting chocolate.
However, most people won’t understand the pro’s of induction or will confuse it with electric so your probably safe going with gas hobs for the resale value.
Hmmm … How do you like that, I post my opinion and get cyber-blog attacked!! I stand by my comments, I truly dig my induction range, and I cook all the time and have cooked with gas for years and years. My personal opinion is that induction is better. Just an opinion folks, not a war cry.
If you want more online opinions, check out gardenweb.com. This debate comes up every 2 months or so. I had pretty much decided to switch to induction when we reno’ed our kitchen last year, but we didn’t have enough amperage into our apartment so I stuck with gas.
To me the main advantages were cleaning and efficiency. Even if we had to use some sort of special cleaner, it would have taken 2 mintues vs. 10-15 to clean the cooktop. And since it runs on resistence, if there’s no pot on, it isn’t using much power. Also, we already do 90 pct. of our cooking on cast iron pans and Le Creuset ware.
Denton, that car didn’t like to go less than 80 miles an hour. It would creep up past 70 no matter what. The incredible horsepower plus the extremely loose front end and the granny aesthetic was a ridiculous combination. Ridiculous as in LOL. Acceleration was often the best way to stabilize it. Fortunately, the brakes were OK, unlike, say the 1965 model, which didn’t really seem to have any brakes.
My dad has an induction stovetop, and it sucks ass! Werner, you are either deluding yourself because you are too proud to admit that you bought a lame appliance, or you have never used gas!