Induction vs Gas Stoves

Try induction stoves. Better than gas.

If you ever get a chance, try an induction stove. We got one because the size of the gas line into our house was marginal for running heater, hot water, and a couple of fireplaces concurrently. I just didn't want to futz with potential problems. It turned out to be a great decision. They are remarkably safe. The surface only gets hot from heat from the pan so it doesn't bake stuff on like electric/gas. It boils water just as fast as gas and is quite responsive. The only downside i

For contrast, I rather wish I had an inductive cooktop rather than a gas stove. The gas burners pump out a huge amount of heat that doesn't go into the pans at all.

have you tried induction stoves? they heat more evenly than conduction electric, more efficiently and safely than gas, they are perfectly flat and a breeze to clean. Superior in essentially every way, but for some reason not very popular in the States.

I can't stand induction stove tops, partially for this reason and opted to put a gas stovetop in our kitchen with an electric oven. I cook a lot and trying to quickly adjust the heat when you have something on your hands makes them completely useless and infuriating. There's the whole sensory feedback side of gas too which I'm so used to but that's a separate topic.

Do you have an induction stovetop now or a regular convection? Because in my experience induction is vastly superior to both convection and gas stoves. It provides far more and faster heat, cools nearly instantly and the nice ones at least give you flexibility where you put your pan.The downside of induction is it doesn’t work with all pot types.The big advantage gas retains is the ability to see with your eye exactly how much heat you’re producing. I do love being able to precisely tune e

Why not just replace a gas range with an induction one?

I have an old gas stove that doesn't require electric. The burner knobs basically connect to valves. There's so little to go wrong, it's incredibly reliable. Induction has chips and stuff.

What's wrong with a beefy induction stove?

Naa. I know cooking with gas from a long time ago. Also with normal electric stoves. I just think there is nothing better than induction fields ATM. Maybe you had bad ones? It's fast, it enables precise and dynamic control, it doesn't stink, it's easy to clean, and whatnot else. Cooking with gas is an obsolete thing, like computing with punchcards. Maybe your electrical installation is insufficient, or you tried suboptimal(for induction) pans, pots and kettles? Dunno.Edit: I&#x