No, no. I am not trying to decide if I should chose gas or induction, no! I am just here to find a con for using induction because... I have been using it for 5.5 years and so far, haven't find a single con.
A few points that you did not mention. An electric range - conventional coil stove, radiant cook-top & range, and induction range ALL require 240 AMP circuits and the necessary wiring and electrical supply. Millions of homes in the USA, including apartment buildings, only supply 100 amp circuits to each home unit. Plus there are homes where less than 100 AMPS is supplied. These homes were built with the usage of gas stoves in mind, with the appropriate wiring at the time of construction. The actual wiring and building electrical codes are simply different between the 100-AMP, and the 240-AMP situations. So replacing an existing conventional coil range or radiant cook-top range with an induction range is relatively simple - the plugs and electrical hook-ups are similar. Most of the talk on You-Tube videos has been about replacing gas ranges with induction ranges. Most often such videos simply do not explain the costs involved in the conversion, or the difficulties involved. Imagine living in a well established apartment building - where everyone's unit has a gas range. New up to code wiring, new wiring ducts and electrical panels, upgraded electrical supplies - with all of these costs passed on to the tenants. There were New York Times articles that discussed all of this a year or two ago. All of this just to boil water a couple of minutes faster?
Induction is also much easier to clean, this should be a pro on it's own. Another pro is that induction is healthier than gas as gas releases dioxides and particles in the enclosed space of your home due to the burning, and reduces oxygen levels. Don't know about the US, but almost every pan sold in the last 10 years is compatible with induction in Europe. A small buzzing noise can sometimes be heard, but it isn't much louder than gas. Range hoods are way more noisy. The price of a entry model is around 500 dollars here in Europe. Finally the learning curve of induction is much shorter than with conventional electric, as induction only heats when you tell it to (not after that), and can detect pans automatically.
Excellent points! You’re absolutely right about the health aspect, too. Gas stoves release carbon dioxide, nitrogen dioxide which can be harmful. Sounds like you're Team Induction, LETS GO!
Great question! Induction stoves do use electricity, but they work differently from traditional electric stoves. Instead of using electricity to directly heat the cooktop, induction stoves use electromagnetic energy to heat the cookware itself. A magnetic field is created under the surface of the stove, and when compatible cookware (made of ferrous material) is placed on it, the energy directly heats the pot or pan. This makes induction cooking highly efficient since very little energy is wasted on heating the cooktop or the surrounding air. Hope that clears things up!
@@innovdepot It was a rhetorical question :) I have used gas, traditional electric (the big grey thing with a resistor inside), halogen, induction... Halogen was cool because of the red light, I see very little difference in usage between gas and induction (except the need for specific cookware); I now have both gas and induction, giving me a backup in case of both empty gas cylinder or power cut.
Stainless steel can actually be magnetic or non-magnetic depending on the type. For example, ferritic and martensitic stainless steels are magnetic due to their high iron content, while austenitic stainless steel, like 304 or 316, is typically non-magnetic in its natural state. However, even austenitic stainless steel can become partially magnetic if it's cold-worked or heavily processed. So, the magnetism really depends on the specific grade and how it’s treated. Hope that clears it up!
No, no. I am not trying to decide if I should chose gas or induction, no!
I am just here to find a con for using induction because... I have been using it for 5.5 years and so far, haven't find a single con.
Sounds like you're Team Induction. LETS GO!
@innovdepot Team induction all the way! 💪
@@TheAllMightyGodofCod Haha let's go!! 💪💪
A few points that you did not mention. An electric range - conventional coil stove, radiant cook-top & range, and induction range ALL require 240 AMP circuits and the necessary wiring and electrical supply. Millions of homes in the USA, including apartment buildings, only supply 100 amp circuits to each home unit. Plus there are homes where less than 100 AMPS is supplied. These homes were built with the usage of gas stoves in mind, with the appropriate wiring at the time of construction. The actual wiring and building electrical codes are simply different between the 100-AMP, and the 240-AMP situations. So replacing an existing conventional coil range or radiant cook-top range with an induction range is relatively simple - the plugs and electrical hook-ups are similar. Most of the talk on You-Tube videos has been about replacing gas ranges with induction ranges. Most often such videos simply do not explain the costs involved in the conversion, or the difficulties involved. Imagine living in a well established apartment building - where everyone's unit has a gas range. New up to code wiring, new wiring ducts and electrical panels, upgraded electrical supplies - with all of these costs passed on to the tenants. There were New York Times articles that discussed all of this a year or two ago. All of this just to boil water a couple of minutes faster?
Very interesting and this is noted.
Induction is also much easier to clean, this should be a pro on it's own.
Another pro is that induction is healthier than gas as gas releases dioxides and particles in the enclosed space of your home due to the burning, and reduces oxygen levels.
Don't know about the US, but almost every pan sold in the last 10 years is compatible with induction in Europe.
A small buzzing noise can sometimes be heard, but it isn't much louder than gas. Range hoods are way more noisy.
The price of a entry model is around 500 dollars here in Europe.
Finally the learning curve of induction is much shorter than with conventional electric, as induction only heats when you tell it to (not after that), and can detect pans automatically.
Excellent points!
You’re absolutely right about the health aspect, too. Gas stoves release carbon dioxide, nitrogen dioxide which can be harmful.
Sounds like you're Team Induction, LETS GO!
Hummm, what energy induction stove uses if it is not electricity?
Great question! Induction stoves do use electricity, but they work differently from traditional electric stoves. Instead of using electricity to directly heat the cooktop, induction stoves use electromagnetic energy to heat the cookware itself. A magnetic field is created under the surface of the stove, and when compatible cookware (made of ferrous material) is placed on it, the energy directly heats the pot or pan. This makes induction cooking highly efficient since very little energy is wasted on heating the cooktop or the surrounding air. Hope that clears things up!
@@innovdepot It was a rhetorical question :) I have used gas, traditional electric (the big grey thing with a resistor inside), halogen, induction... Halogen was cool because of the red light, I see very little difference in usage between gas and induction (except the need for specific cookware); I now have both gas and induction, giving me a backup in case of both empty gas cylinder or power cut.
@@olivier2553 Very interesting!
Stainless steel is not magnetic
Yes it is. Sorry....
Stainless steel can actually be magnetic or non-magnetic depending on the type. For example, ferritic and martensitic stainless steels are magnetic due to their high iron content, while austenitic stainless steel, like 304 or 316, is typically non-magnetic in its natural state. However, even austenitic stainless steel can become partially magnetic if it's cold-worked or heavily processed. So, the magnetism really depends on the specific grade and how it’s treated. Hope that clears it up!
@innovdepot exactly.