Problems with gas stovetops | weak, dirty and dangerous
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- Опубліковано 3 жов 2021
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My old video on induction ranges: • wtf is 'induction' coo...
Consumer Reports' 2021 stove ratings that found electric burners tend to be more powerful than gas burners: www.consumerreports.org/range...
2020 literature review by the Rocky Mountain Institute (and other nonprofits) on the health risk associated with gas stoves: rmi.org/insight/gas-stoves-po...
2011 study on porous radiant gas burners, one of many emerging technologies for making gas stoves more efficient: www.researchgate.net/publicat... - Навчання та стиль
“Weak, dirty, and dangerous” was the reason the coach gave for cutting me from my high school’s football team…
Lol
And you admit that publicly?? 😁
@@jamewakk yea he did *on the internet*
@@shinyramen so that the reason Facebook, Instagram and WhatsApp is down...😁
You menace
Gas stoves work when the power is out as well, that's helped us cook meals several times during bad storms and outages.
VERY big upside
Only if your gas pipes are passively pressurized. My gas went out about the same time as power back when I lived in an apartment. There's maybe 5-10 minutes worth of gas in the pipes after the outage starts.
(edit: and of course a propane/butane bottle will work)
Yes, during the texas freeze we burned out gas stove for warmth
Only if the upstram guys can power their pumps, and system has capacity so pressure won't dissapear.
We use cylinders
I've noticed that Adam REALLY enunciates his words and makes totally sure he has clear speech. Which for me, as a hearing-impaired person, I actually appreciate. :)
He’s a radio guy!
@@leer6871 ah! That explains it. ;)
Oh hey, this video actually aged like fine wine. **chef's kiss** Adam was ahead of his time.
'When this old girl peters out, I'm going induction.'
Your kids will have left the nest before that gas stove shows any sign of slowing down.
Ours with minor upgrades has been there for 16+ years. Ik households with the same one for 20+ years
I think the one in my old place is over 50 years old.
@@toomuchawesomeness5886 Ours is 30-33 years old. There's just simply not much that can go wrong with them. Electric starters die, if they even use them, but that's just a new plug needed.
If it has electronic controls, that isn't the case. We bought a gas stove with digital controls and went through three control panels, finally gave up and bought a new stove. We went with induction...
@@cinemaocd1752 that's a heavy pilot flow. I had mine go out on a couple occasions. One time it was out for at least a day. Never smelled a thing. Or there was atrocious ventilation in the place which is a whole other problem.
Adam, I wanted to point out the your “old glass top stove” is not just an electric coil stove with some glass on top of it. It is called a “infrared cooktop” and they use either a halogen lamp or quartz infrared bulbs in combination with a heating coil. The infrared cooktops rely principally on infrared light to radiatively heat up your cookware whereas the old-style electric coil stovetops rely chiefly on conduction from your cookware sitting directly on the heating element. Infrared cooktops are FAR more efficient than the coil style cooktops (2-3x more heat transfer per watt) and WAY more responsive (although less than gas or induction). As a lover of cast iron who has had the same 8” and 12” lodge cast iron skillets since 2010 I can tell you this: nothing heats up cast iron as evenly as in infrared cooktop so long the element is not smaller than your pan. That is my main problem with the induction cooktops on the market today, not big enough “burners”. I’ve never seen one big enough for my 12” skillet to not have a crazy bad hotspot in the middle. Of course, most gas burners have the opposite problem of a hot ring on the outside of the pan, although a good burner with a inner and outer ring does a pretty damn good job. Induction also interferes with my touch screens on my electronic devices even feet away from the stove and are a serious concern for people with pacemakers, but I'm all aboard the induction train once they are more affordable and have 12"+ induction elements. Big fan here from Colorado, Cheers!
I noticed that with my infrared stovetop and my cast iron, nice to know! thx!
would i be able to replace my coil stovetop with one like this? i was planning on getting a glass top but i wasn't aware there were multiple kinds, and google is not helping me as every result for "infrared" i can find is a portable hot plate type deal...
@@ladyinwight I can't give you an answer other than maybe going to a local mom and pop appliance store and asking about
You know a fanbase is tight when the commenters sound equally as eloquent as the presenter. Hats off!
True. I was screwing around with my infrared camera. Not the same as the temperature camera he has in the video. It's just a camera with filters that block all light below 700nm. With the stove on, it would flood the sensor with IR light. Even if the element looked visibly dim. It's pretty amazing actually. I have a gas stove now and I really miss that electric/IR stovetop. So, in that, I wholeheartedly agree with Adam.
As someone who's cooked on electric, gas, and induction: i agree that induction is the future. Gas is responsive sure, but so is induction. It's fast, safe, rarely any chance of catching fire. It is easy to clean just like electric, and uses less energy to do the same thing. No heating of the air around you.
Literally the only thing that it cannot do is work in a power outage.
If i get to choose: induction all the way.
The problem with induction is that it only works on pans that contain iron, meaning that you can't use aluminum or copper pans.
@@shadowtheimpure you can use aluminium or copperpans with an induction top, the material just has to be electrically conductive. So glass and ceramic won't work, but aluminium and copper should.
You probably shouldn't be using aluminium cookware if you can avoid it though, anyway.
@@matthewparker9276 Aluminum alone won't work. It needs to be ferromagnetic not just conductive. But there are some Aluminum pans that have a ferromagnetic insert in the base that will allow them to work.
Wait til you have to replace one or all three of the electronic control boards under the induction pads. It's a 2 hour job, and you often have to change the whole 3 control board assembly for around $1600 PLUS labor.
@@robhill8894 I've had one for ~7 years... no problems. Why would I pay $1600 to fix when it cost
Technology Connections did a video that touched on this while talking about why electric kettles aren't common over here.
TLDR is that if you boil a lot of water, get one. Even if you've got an electric stovetop. It boils faster than almost all things. I use one for boiling water while my pot heats up and it makes pasta take half as long to cook.
Induction does boil faster though it is slightly less efficient than an electric kettle.
Microwaving water sounds like something no person should ever do anyways, and the fact that it's so widely accepted in the U.S. doesn't surprise me about the country.
@@AndrewVaillant energy is energy. It microwaves and literal fire work in the same way - by making the molecules of the water/food vibrate more. Electricity too. Microwaves just can heat it all at once, while fire and electricity heat up one part of it, then that part heat up the next part , and so on.
@@alexforce9 "energy is energy" is not accurate. Microwaving water in a smooth container can cause "superheating" (water above boiling temperature trapped under water below boiling temperature), which can make the water dangerous to handle.
Make sure you put a chopstick or a wooden spoon in the dish when you microwave water: it helps prevent superheating.
@@AndrewVaillant Do you care to go into detail about why microwaving water is bad?
Whenever we start cooking with water, for pasta eg, we fill the electric kettle and the water heats up so much faster in the kettle. I think it might save money, too. Electric kettles are extremely efficient and inexpensive to buy as well as operate.
fax
Same.
Are you on 220v? Because the 110v versions of these kettles aren't all that fast.
My induction range will boil water faster than my electric kettle.
This is a tip that is looked over way too often. Kettles are way better for boiling water than boiling a pot on a stove
As someone who used Gas Stoves my whole life, i finnaly get some of the things i didn't undestand from your older videos. Like the whole simmering sauce on low heat for a couple hours - mine stove would burn that if i didn't stir every 10 minutes or so.
I thought this too lol. I almost burned a very big pot of bolognese sauce several times even though I was following the recipe very closely, and I was confused why. Now I know. I once also tried making Jamie Oliver’s grilled cheese recipe and ended up with black bread.
Not to say about all the unnecessary preheating of my gas oven I’ve done before finding out they actually fully preheat in about 10 minutes.
I've been cooking on a gas stove for around 2 years now and I've switched to simmering in the oven because the heat even on the smallest burner easily burns even the biggest pots in a couple of minutes.
@@danielmoura9421 Your first mistake was listening to Jaime Oliver.
@@Furluge 🤣 I mean, it seemed like a good recipe
@@Furluge Oh piss off. He has some good recipes.
I grew up with gas stoves and learned to cook on them. Went to uni and absolutely hated cooking on an electric stove. I've moved to a new house though with induction, and other than needing to buy special pans, it's far superior to both. It's so much cleaner and is so much harder to overcook sauces and the like than either electric or gas. It just makes multitasking so much simpler because you don't need to constantly worry that things are overheating and other things are burning on the bottom and what not.
Gas works when electric power is our, this could be a life saver.
@@3ducs Not really a problem where I live and if there was some great emergency where the electricity goes I could just eat cold food or use a camping stove.
@@georgebritten6666 When the power goes out and it gets so cold in your house you can see your breath you might realize how serious things can get. Ask me how I know.
@@3ducs Not everyone lives in the United States. Reading other comments this seems to be a common problem.
@@3ducs I lived without a boiler for a year, yes the house can get cold but you wrap up warm and realistically I probably wouldn't be choosing the hob to heat the house.
man was ahead of his time
@@basicallyhuman shhh youre gonna make them double down
I've heard in an interview with a pro chef that the main argument for professional kitchens switching to induction is that it largely improves working environment: induction doesn't heat the air and it makes a difference.
The main disadvantage of the electric (coil based) stovetops is their huge power consumption - it may not make a difference in the US, but in Europe it does.
Which professional kitchens? Even goddamn Ramsay still uses gas stoves.
@@kaikart123 Michel Roux Jr uses induction hobs in his famous restaurant "La Gavroche". That's one example.
@@kaikart123 I'm sorry, but I can't recall.
I’m not sure which you really mean when you say “coil based”, I assume not induction
When I was in tech college as an apprentice electrician it was claimed that induction didn’t actually use more energy than resistive, they had a higher power rating because they could heat up faster though.
That makes sense about the work environment. I know in my area the electricity comes from a natural gas plant. In the summer i can be looking at a 100$+electric bill mostly from the AC. But come winter time when i am using gas central heat the highest i have seen on the gas bill is 40$. Thats with gas providing central heat, hot water, and running the stove. I love my gas cooktop and oven. It may help that it is an older range that does not have the EPA restrictions on it. If you want full power then you've got it. The kitchen my get 10-15deg hotter than the rest of the house but im not going to be in there long because i'm cooking with gas baby.
Dude, I lived in a house for 3 years until I noticed my stove had a retractable vent thing. I hit the button when I was cleaning the stove top, was living a lie the whole time.
So you clean your stove every 3 years, whether it needs it or not?
@@macrumpton totally, no way I just didn't clean the stove top with out hitting the button lmao
And this is why reading the owners manual is important, or atleast skimming it. (Assuming its available)
@@jasonreed7522 True, I usually do with my stuff, I was 19 when I realized and it was my parents house in my defense. XD
Induction is the best of both worlds. Responsiveness with power and efficiency without all the fumes from gas. Ventilation is key with gas.
With resistance coil stoves, the mess can be very dangerous and very hidden. I live in Wisconsin and moved into an apartment with one, and noticed the stove would cut out sometimes and it was really finicky. When I took off the coil and metal splatter guard beneath I saw the coil's receptacle had crumbled and the insulation on the wires had melted back a couple inches from the connector. Bare wires literally held apart and kept from shorting out by some crumbling plastic.
Tysm for acknowledging that replacing a perfectly good item for a more energy efficient alternative is worse for the environment, so sad when people get too caught up and mean well but do more damage
This depends. Switching to an electric stove allows for your cooking to now be powered by clean energy, which over comes the embedded emissions issue, especially when you consider we need to rapidly transition to clean energy to avoid the worst impact of climate change . Same is true of a heat pump for heating/hot-water.
It's not like it's a black and white thing. There's always gonna be a break even point depending on your source of power. Engineering Explained just did a vid about this with cars, and if a 4000 pound electric car can hit the break even point in a reasonable amount of time I would surely expect a dinky little stove to be even quicker.
@@sntslilhlpr6601 Natural gas can’t get any cleaner, whereas electricity can. The only realistic path to zero emissions is switching to electric devices. The precise timing of when to switch can be debated, but it’s very complex and dynamic and not just a simple breakeven calculation**. The only straightforward environmental advice that everyone can take is to switch to electric as soon as you’re economically able to. For most people that’s at the end of life of your current stove/car/furnace, but for others it could be earlier.
** For example, consider that as more electric stoves, cars, heat pumps, etc. that are sold, the cheaper they get. So by buying one today you are accelerating the rate at which they become economic for the next cohort of people, which means they are more likely to buy one when they need to replace their gas stove.
@@duncancampbell7357 That's not true. Natural gas, principally methane, can also be generated by renewable sources such as biomass, or by directly removing carbon from the air and adding hydrogen from water. This does take energy of course, so it's less efficient than using the energy directly, but could also be a good way of storing surplus renewable energy. In any case, it's not impossible for gas to be as green as any other green energy.
It generally isn't, though. People make this argument for cars all the time, but it's false - the carbon emissions are primarily in the use, not the manufacturing. The environment is better off with you buying a more efficient car, even if that means having to manufacture it.
"Adam Ragusea out-of-context" video makers are drooling at that intro
I can already see the video where they remove "g" from "gas problem" in that intro.
CALLENCE WHERE ARE YOU
I wish youtube would recommend more of those to me.
Adam, when we remodeled the kitchen I was convinced I wanted gas cooktop after cooking on a glass top electric range. Then I really saw induction demonstrated….WOW. Got the induction cooktop and I love it!
I grew up in a home with an electric top. I have visited and cooked on electric top stoves at other peoples houses. At least in this area not many people have induction tops. When I bought my home the fact that it has gas was a huge selling point. Gas stove, water heater and central heat. It is way cheaper than running electric in this area. The local electricity in this area comes from a natural gas run plant so running the house on gas means no losses in transmission thus it is cheaper. I love cooking on gas. My oven and stove heat up way faster than any electric top i have ever used. The range may be old but chances are it will never need to be replaced because of how simple it is. It's just a pipe burners and a electric starter. Many people may not like the heat wrapping around the pan / pot but that is something i love about it. A quality pan will even out the direct heat underneath it with cladding and the heat going up the edges gets the rest of the pan up to heat. I takes me longer to get the stuff out of my fridge to make eggs than it takes to cook them. I can go from fridge to plate in 5 min. It could be that i have an older gas stove without safety features but i can get very low on the heat. The fume hood directly covers the stove so the dangerous gasses are less of an issue. When the oven is on it vents over the stove top and i like using that heat to melt butter if i need melted butter and to use the oven. The iron grates holding heat is a feature not a bug for me because i love cooking in cast iron for the heat retention. Another problem i have with electric is the stupid "energy star" crap. I said i want full power so I can get this pot up to a boil so give me full power and quit turning off. You turn it on to full power and after a minute you hear "click" and the burner turns off. NO! STAY ON! I WILL TURN IT DOWN MYSELF WHEN I AM READY! With gas I don't have that problem. If i am making a long soup I start on the big burner to get it up to temperature then switch to a smaller burner that has more control once i have reached it. It also still works if the power is out and that is nice.
TL-DR: I LOVE having gas and never want to go back to electric.
The "low on a gas stove is not low enough" reminds me of this video by German blacksmith Daniel Lea where he showed how to cook chili on a blacksmith's forge. He said that the lowest the forge could go with the forced air cut off is still enough to make the pan glow red. Instead he had to frequently pull the pan off the heat.
Why would you even attempt to cook chili on a blacksmith's forge, other than bragging rights?
@@steffeeH Checked back on his video, It's for when you're in the shop for several hours and don't want to spend money eating out.
Sounds like fun
My grandmother had these heat diffusers, a hollow disk made of sheet metal covered in pinhead sized holes, with a wood handle, and she would put that under anything that needed gentle heating.
My gas stove never scalds milk on low. Unless there is a fancier induction cooker they use PWM which just varies how often they turn off an on at full power. Even on low these can get you some goop on the bottom when heating milk.
You can watch the water boil on a induction cooker on low when the element comes on even briefly.
Meanwhile low on a gas stove can be set to not even bubble at all.
Our boiler is electric, when there is a power failure we are so glad to have a gas stovetop to warm up water to use in the middle of winter. We had it happen multiple times that our stovetop was our savior.
That seems extremely anecdotal.
@@Arian545 how is that not a valid pro of a gas stove? The only thing you might need is a lighter to light the stove. And power failures happen, either localized events or more regional events.
@@jac1207 How does it invalidate any of the actual criticisms pointed out in this video?
It is also not a great argument since again it is heavily anecdotal, it relies on very specific circumstances. So for an instance if you live in a place where power outages are extremely rare, then this argument becomes irrelevant, since it just isn't applicable that broadly.
@@Arian545 yes it is anecdotal, but for me personally a lot of outages happen so it really is a saviour for me. Im not trying to discredit anything in this video, for me personally the gasstove is just a better option. If i get to move to a place with more secure power im definitly going to switch. (Though i will keep a portable gasstove just in case)
@@Arian545 It being anecdotal is irrelevant, they aren't using the story to prove something they are using it to bring up the point that, hey if one goes out the other is still good to go and that's a plus for some people. It's not meant to invalidate anything but bring another point to the discussion.
Also power outages are something a large portion of the population does still have to worry about, if you aren't on an important grid or are on a very small grid, like rural towns, a power outage could last for days, and if it's winter they often do because it's harder to service the lines and stations. It's very much an important point to a large portion of the population, just because you don't deal with them does not mean the problem is so small in scale that it should be ignored.
Professional-grade gas stoves are insane, though. Back when my sister was in cooking school (tl;dr in Italy you can attend a type of high school that prepares you to be a professional chef) and they had cooking classes in the middle of winter, the professor just turned on one of the stoves and the kitchen immediately warmed up.
In Chinese restaurants they basically use a 3 foot wok over a jet engine
@@Crokto Lmao yep. There's this Vietnamese fastfood/restaurant place near me where the whole kitchen is open and visible from anywhere, and I always sit down facing the kitchen, because I love looking at the chef throwing the noodles around in the wok above, as you said, a jet engine gas stove. It's my go-to place in winter, it's so warm and cozy from the gas stoves and the food goes straight from the piping hot wok on my plate.
The hard part is tolerating the heat when more than one stove is running, that is part of why induction is becoming more common in a commercial setting.
@@garethbaus5471 I don't care what you want to use in a commercial setting. I use more than one gas burner all the time, and it doesn't make much heat. Heat production still has an advantage in the winter when it's cold.
@@robinlillian9471 I live in a place where it isn't winter most of the year, so that really isn't a significant advantage here. If you live in point barrow or something I could understand but very few people do. I personally found the heat annoying when using a single stove.
This video is probably about to get a lot more views now.
As a gas engineer the oversimplification of a gas hob really upset me. Modern gas hobs have safety devices called thermoelectric valves which are a type of Flame Supervision Device or FSD. If the gas supply is interrupted or the flame is extinguished the thermoelectric valve will close and must close within 30 seconds or a time specified by the manufacturer, thus preventing a leak. These FSDs are mandatory on all new hobs.
If you're interested thermoelectric devices work by utilising the tiny current created when two dissimilar metals that are metallically bonded are heated. This current is usually between 15-30 microamps and is used to magnetise an electromagnet that keeps the inlet of the valve open for a continuous flow of gas. This is why - if your hob has one of these - you have to hold down the gas once it's lit in order to be able to let go of the gas control knob without the flame going out. You're heating up the FSD until its hot enough to keep the valve open by its self.
All of these figures and practices fall under the UK GSI&U regulations so may differ in other countries.
In the US we have thermocouples on furnaces, water heaters, and even the oven - but I’ve never seen this on a electric ignited stovetop burner. Only on the burner pilot light, if the burner has one.
Here's a video by Steve Mould about the thermoelectric effect: ua-cam.com/video/O6waiEeXDGo/v-deo.html
I almost never seen gas stove with FSD in Malaysia. Average gas stove hear is less than 50usd, and the cheapest could be less than 20usd. Just because it's common in your country doesn't mean it's the same at others place.
4:36this is why he oversimplified it
I’m going to echo what some other people have said here. Given that you’re calling this a hob I’m going to presume that you’re British. Although this may be a rule in the UK I do not believe it’s reached the US.
Funny anecdote from Europe: we once were at a campsite and they said we could cook on a comunal stove, well, turns out it was induction, and we had alluminium pots. So we told the lady at the reception and she was like: “My idiot son, he bought an induction, even though I told him to buy a glass top stove”
Then we met the son and he was like: “Yeah I mean, it’s a glass top stove”
So they should buy pots and pans suitable for induction and lend them out.
@@lonestarr1490 if you don't own cast iron, you're not qualified to borrow it.
@@jamesbael6255 stainless steel and teflon pans are a thing.
Definitely not supposed to used cast iron on glass stove tops
@@sirdaddytworolls4735 definitely not a problem
Honestly Adam, I have cooked on gas my whole life (61 years) and I have never had any of the problems you do. I did torch a couple of pot holders and melted a plastic spoon but you can do that with an electric stove too. And you can still cook on gas when the power is out, you can turn down the burner instantly and it is easy to visually see if a burner is on by the flame. It is easy to leave an electric burner on low for hours and not know it.
That's why induction is king. Your utensils won't melt unless you literally leave them inside the pot. And in all induction stoves I have seen (which is 3 so far), they turn off the heat as soon as you take the pot away. If you leave the pot off long enough the whole stove will shut itself down.
Your point on cooking without power is a good one, but how often are you really in that situation for it to be a big benefit? Even so, we have a BBQ which also has a gas stove next to it which we can cook on if need be, but I understand not everyone may have that option.
Gas was cool. For me, it's the blackening of cookware, and that natural gas as heating fuel needs to go.
@@chadkeffer It's actually more common than you would think. I live in rural America and the power is often out. Wind and Ice on power lines often kill the power, sometime for days. Many people have wood as backup heat and gas powered generators for power.
I guess my thing is I'm so used to gas stoves that the problems Adam gives are so minor that they hardly matter.
@@chadkeffer I went without power for a week this last Feb here in North TX. My gas stove insured warm and hearty beef stew and chicken and dumplings.
@@sprockkets Natural gas is cheap and clean. It does a wonderful job of heating homes and generating electricity. It is also used to make plastics, which includes synthetic fibers in your clothing, medical supplies, light weight parts in vehicles, drugs that save lives, fertilizers that feed the world. Do some research, open your mind.
4:32 i love the smile on this chef's face, he can't contain how much he loves his wok
BTU, or what the brits would call “that unit the Americans measure their barbecues (what the Americans call a grill) with.”
BTU or what the brits would call it TU
Courgette, or what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call what the British would call what the Americans would call *Error - infinite recursive loop - system shutdown*
Aubergene, or what the Indians would call Brinjal, or what the Americans would call what the British would call Aubergene, or what “normal people” call an Eggplant.
Democrats, or what the brits would call "idiots"
@@m1a1abrams3 Republicans, or what brits would call “Tories”
I've lived with electric coil, induction and gas stove tops. For boiling water, nothing will beat induction. I live with a gas range right now, and I have a portable induction range just for boiling water. For everything else, I am loving my gas range. I do a lot of wok cooking and the amount of control and tactility has been unmatched.
curious why you don't just use an electric kettle for boiling water?
I end up just using my kettle and dumping hot water into the pot I'm cooking in
@@chesterr551 When I got my induction stove, the kids and I put a liter of cold water in a pot on the stove and a liter of cold water in the kettle. I have a good, efficient kettle, but induction was significantly faster. We still use the kettle for tea water, since it turns off when it's done.
@@chesterr551 Probably because it's not a very good idea to try and boil eggs or potatoes in a kettle
@@annaeliasson952 Are you in the US? The kettle is at 110V and will boil slow(ish) compared to induction that's on a special circuit with higher current. In Europe this isn't much of an issue; a regular, cheap induction stove will boil water about as fast as a not-completely-shit kettle.
one point is that lack of instant heat with electric is super annoying when doing short order cooking, like reheating in a commercial environment, and presents it's own fire hazards when people don't realize a burner is on or forget a burner because they have a short attention span and don't want to watch the burner get hot for a minute and a half. When gas is on it's pretty obvious and when it is off it's pretty obvious reducing fire hazards from human error.
But induction tends to be quite fast as well, for the forgetting part, induction turns itself off if there's nothing on it, but can be an issue if you have a pot on top of it
@@rudyhero1995 yes induction is great but expensive and resource intensive to manufacture and maintain. We can't expect everyone and every business to adopt a wealthy lifestyle only 10 percent can afford
@@squee222 to be fair they're not that much more expensive. Cheap induction stovetops are the same price as mid range electic coil stovetops.
I moved not too long ago, and went from an open coil top to a gas range, and the boil time was the first thing I noticed. I have copper bottom pans that were practically instant at boiling the water on the coils, only taking a few minutes. The gas range tends to take a lot longer, and I notice that on high the flames spread out toward the edges of the pans. I will say however that my experience with the low setting on mine seems much lower than your low is. I can leave stuff without much worry of burn if it's all the way down, though I could test that a bit more.
I love induction stoves. The heat is immediate, and much, much stronger than on my previous, conventional, electric stove. And at the same time, I have perfect control of the temperature, I can go as low as I want. And if I'm done, I just turn off the stove and apart from the heat from the pot, it gets cold immediately. It combines the strong points of both conventional approaches.
Mine is over ten years old and basically on max, eight to one, or off. Eight to one settings don't make much difference. I do not like induction. Unfortunately unless I run a gas line though the living room over the fireplace I can't switch to gas. So the only replacement is another induction or glass top. 😞
@@Wildschwein_Jaeger The technology has changed a lot in ten years. If you’re having those kind of issues, it’s probably your cooktop
@@Wildschwein_Jaeger That's not normal for induction. The amount of control on induction is unmatched by gas, and as Adam said, gas is dirty and should be phased out.
induction can be great if 1) you live in a place where there are few power outages and 2) your electricity comes from relatively clean sources. Neither of those apply to me. So gas it is.
The hidden issue however with induction is that they can heat up the pan too fast to the point where it gets warped over time. It's easily accounted for by heating it up in steps, but an important thing to keep in mind with your old vintage cast iron pan. RIP my parents' old cast iron pan that was older than me.
I have found that when using a gas stove, the scorching on the side of the pot only happened on two of my pots, the cheaper thinner ones. While I had no such issue with thicker pots
There's almost no inherent limits to the power density of either electric or gas stoves. You can build a gas stove with arbitrarily high heat output as long as you give it enough fuel and air.
I switched to an induction cooktop when I remodeled my kitchen and I couldn't be happier. Yes, you need magnetic pots, yes it doesn't work when power is out, but it works better than anything else I've cooked on when nothing gets in the way. Magnetic pots was easy, I only needed to replace a few too high end stainless pots and when the power is out I use my camping cooktop or that 150k BTU wok burner I have in the backyard.
We had a gas stove for 3 years or so and recently moved into a house with an induction stove top. The induction is fantastic, boils water insanely fast. Only downside so far is that the lows aren't that low.
@UCGVZFZPa4VpTo-rKmusjnCw gas cant go as low as electric, he explained why in the video.
I have a wonderful induction stovetop that ranges from 140F to 460F. I make a lot of temperature sensitive sauces, chocolates, candy, and custards, so I love having those options for low temps.
@@Stormrunner Can I ask which brand/model?
We just got one a year ago and I've completely been converted. It's a newer model so the "low" setting is lower than the lowest on my old gas stove and there is a warming burner that is below even that...
@@TheShizzlemop You aren't reading what Daniel is writing. He's not talking about the gas stove he's talking about his experience moving from a gas stove to an induction stove. He's saying he feels the induction stove's low isn't that low. One would presume that's in relation to his old gas stove.
the biggest reason i like gas stoves more is durability. yes, controlling the flame at a whim is a big plus and all that, but if i accidentally drop a pan on my stove i'd rather dent the pan than have to repair the stove. i've worked in restaurants that had glass tops and they were always cracked. gas stoves with their raised cooking surface effectively make a shield. that's a massive plus
This is the main thing keeping me from switching from gas to glass top. I haaaaaaate cleaning my gas stove and I know a glass top would be easier to clean … but I would die if I accidentally dropped my heavy cast iron and broke the glass top.
@@chelseet11 as someone who owns a glass top, the easier to clean is a bit of a myth. Anything burnt on is a pain in the ass.
Interesting how everyone's needs can be so different. I don't think I've ever dropped a pan/pot in 30+ years of cooking, but then again I've always had a gas stove so maybe I don't remember because nothing broke 🤔...
Yeah the glass is not going to break if you drop a pan on it. I'm clumsy as fuck but having used these types of stoves for over 10 years I have never broken the glass on any stove, I've never even worried of shit like that
@@tclips__ Counterpoint - we bought a glass-top stove at one point.. was mad at something one day and slapped my palm on the counter.. not punch-through-the-wall hard, but a good slap. Turned out I was over the corner of the stove not the wood counter and it exploded. Ended up having to buy a whole new stove.. repair/replace was quoted at 75-80% the cost of the unit new.
This is the reason my parents got an induction plate setup when they bought their kitchen. Boiling water is basically as fast as using a tea kettle boiler and there is alot less danger of things burning. Although at first a bit weird, when you learned cooking on slow heat plates (I burned alot of things at the beginning), in the end it is probably the best you can get.
I use glass top stove for low to medium heat duty and an induction plate when I need to blast something. The right tool for the right job.
It depends on many variables. In my city (MX) is way common to use liquid propane, or in some areas natural gas stoves, cause electric stoves results in excesive power bills. Funny thing is that newer electric ovens are usually much cheaper in that regard. And when I lived in the UK for a year I had to adapt to use electric stoves in my building and they took forever to heat up, although I´m not sure if that is common to electric stoves or the university ones were just too old. Anyway, right now my wife and I use both a natural gas stovetop and electric oven, besides in a small apartment we need to save as much space as possible.
Honestly, "easier to clean" was my number one reason for getting a glass top electric range. My experience with gas stoves in the past had been with ancient ones that barely worked, including one in my first apartment that would only light if you smacked the side... I did a lot of microwave cooking in those days. And then one day, I had to take the whole damn thing apart to clean it because something boiled over.
Can I just ask why tf it's normal for the color of the top of gas stoves to be white? It should be ash black to match the cast iron parts above it and the eventual spills that will burn onto it.
Just because it's not burning wood doesn't mean it's not a literal fire pit and it's not an eating surface you need to be confident is completely cleaned in the first place.
Can you imagine if it was normal to have the inside of propane grills or ovens be bright white and how annoyingly stupid that would be?
But that's what we get on the heat source we can't hide by closing.
@@dynamicworlds1 If you look back to the early home stoves from the 30s-50s'ish there were a multitude of colors (in now-'vintage' tones like mint green). As costs went down the options shrank to white, and then only recently have gone back out to add black in.
HOWEVER - you have options. You can have the top repainted professionally, if you really want. And I do know you can still get fancy, crazy-expensive gas stoves in a rainbow of colors if you want to pay the cost of a car. Some boutique french company makes them, I saw them featured in architectural digest once.
Clean up is the reason I was attracted to radiant, but with years I’d use I really don’t like it. The pulse based operation is terrible. Doesn’t boil fast, need thick bottom pans (cast iron is better but my family won’t take care of them), can burn spaghetti in water…, some burners won’t go low enough and often burns food (and it’s not sized based.) I always had better luck and control with gas. I’d like gas and induction. Induction is so expensive though.
The problem becomes when you accidentally burn something on the electric stovetop. You have to get that stuff off or else it gets worse and in the meantime that spot of your burner has an extreme efficiency reduction. If it is bad, abrasives may need to be used, which can damage the cooktop. Gas stoves do not typically suffer from this as much. If something falls and burns, it is typically doing so in the basin. Rarely will this go into the burner, and if it does it is simple to remove the blockage as an abrasive won't damage the burner. The basin is also typically designed to hold up to abrasives, but even if it does become scratched or worn it doesn't do anything to the actual cooking ability of the stove.
I have a gas stove with a top made of glass except for the burners themselves, and the burners are made up of detachable pieces that are not particularly hard to clean. I have no idea why it's not the standard everywhere, it just makes so much sense
Yeah, I just find it so much easier to judge by eye how much heat is going in the pan, based on the size of the flame. I've never been able to get a feel for that in the same way from electric.
I understand this, but I think everyone who cooks a lot on electric gets a feel for it after a while. But as a new cook, one of the biggest mistakes I would make was when following a recipe it says: cook this on medium for 5 mins... So I'd put the pan on 5/10 for just a minute or two, drop in my food, nothings happening (because I didn't wait long enough for it to preheat), so then I'd crank it up to like 8/10. Then you very briefly get it to a nice sizzle, but then you waaayyy overshoot the target and all of the sudden everything is burnt. Or you realize it is starting to burn and crank it down to like 3/10 and then in 2 mins you have nothing happening again.
So for electric you've got to be patient yet and know your range more so than gas, but after a little while you get the hang of it. I'll even get the pan preheating with some oil on about 4/10 which I know isn't high enough to smoke the oil or anything, but it get's the whole system primed and when I'm about ready to start I just have to put it on 6/10 for about 30 seconds to have the right temp, when 6/10 would otherwise take 3-4 mins to get up to the right spot from cold.
@@jameslk68 that just sounds like not being taught how to use an electric stove, since i grew up with one i fully understood the concept of preheating, also the warning from my mom about never set it higher than medium (how the dial is labeled) unless you are boiling water or preheating quickly.
Stoves are definitely something you need to get used to and even 2 different stoves of the same technology will behave differently.
I'm currently learning an induction range, and its great for boiling water since that is just full power and its fine, but for other things I'm still adapting.
I'm cooking nerd, so I also have quite a bit of attraction to gas stoves. But while back I had opportunity to choose what stove I went for, even though I really wanted gas I just had to go for induction because every rational part of me sad it was better option.
I would say if you actually need/want gas stove for wok, get single burner stovetop that works on canister gas outside, either actual stovetop or grill that comes with one.
That said, you can make good wok even on induction and cast iron/carbon steel pan too.
I feel like a time traveler from the past watching this video. Adam talking about the *only type of stove I've ever seen personally* like it's an alien and fascinating relic
Right? I wonder if it's a class thing. I grew up broke as hell and have kind of always been broke as hell. I have only ever cooked on gas. It might be because gas ranges are 10-30% cheaper to operate than electric ones, based on natural gas vs electricity costs. It might also be that both of my parents grew up in the rural southern USA and even up through the 70s and 80s it was commonplace there for people's primary heat source both for cooking and temperature control to be a wood or coal fire stove. Therefore cooking over a flame was the ONLY WAY THEY EVER COOKED. Judging the temperature of a flame was an internalized skill. But ask them to turn the magic electricity circle to 7 and maybe burn your food before you even know what temperature 7 even means? Not worth it
Well, over here in Europe, it is a country thing. I grew up with individual electric hobs (as in covered coils) in Germany, and only my aunt and grandmother had gas burners, with my Oma's using big replacable tanks that we had to swap out now and then. My mum never liked gas, mainly due to the hazards that open flame and nitrous oxigenes bring with them. Fast forward 18 years and there I was in Britain, being spooked by uncovered coil hobs turning aggressive orange and getting all yucky underneath, with a gas-fired grill ABOVE the main cooking area, but that was student accomodation. Fast forward another few years, and I was in gas-burning middle England: Things had obviously improved to such a degree that the individual burners did what you wanted them to, within the limitations that Adam just pointed out, but I just did not trust the ovens, ever, which meant hardly any baking, but by the noughties, electical ovens often accompanied gas-burning stoves. Now, back in the Fatherland, we have our first glass-covered coil set. The Germans just do not use as much gas, as it is not as readily available as in Britain. The wife dislikes the lack of responsiveness here, I disliked the cleaning of the gas and open coil stoves.
@@QuiteWellAdjusted "Broke" can mean a range of different things, but here in Germany used stoves with induction stovetops in good condition and from reputable brands aren't prohibitive expensive I'd say, neither is induction cookware.
We do heat a lot with gas, but gas burners are a rarity around here.
I grew up with a gas stove for 20 years since I went to college close by and it’s fascinating to hear your essentially opposite experience
I think there is probably more consistency with gas between different stoves. I mean like he said it's basically all controlled by a simple valve so not like there's some fancy engineering going on to make sure it get's as hot as it's supposed to. I think there's a WAY broader range of quality for electric stoves. I've lived in a lot of apartments and some had shitty electric ranges and others had nicer ones. My current is a pretty nice under glass style one and I've got very used to it, to the point where I don't miss gas anymore, especially in the summer because gas kitchens can get really hot, but definitely at other places I'd go home to my parent's house with gas and be so happy.
Due to more differences between models, and because you can't just eyeball how big the flame is, I think it's also way harder to use an electric stove you're unfamiliar with and get it right the first time. You really have to learn your stove to understand what setting it should be on AND how much time it takes to preheat. Because some of the under-glass ones especially can take a long time to get hot and a long time to come back down if you set it too high. So you'll end up doing this roller coaster ride where you put the pan on medium for a minute, plop your stake or whatever in, nothing happens... , so you crank it up to 8/10 and it starts to finally get cooking, but then all the sudden everything is burning even after you turn it way down, so you put it all the way to like 3/10 and then eventually nothing is happening again.
But as a semi-clean freak the biggest advantage to under glass (or whatever miracle of engineering material they are using) is that with the right cleaning products you can get the worst burnt on food off the range and get it back to brand spanking new looking, while gas and exposed coil ranges are a pain in the ass to clean and after you've used them a while there's often a point of no return where no amount of cleaning will ever get it looking new again.
It's just because Adam here shows he does not know how to use a gas cook top and he is trying to use them as an electric one... this is like using a cast iron pan as a Teflon one and complaining it does not work the same... which is exactly what he did on the cast iron pan videos... Honestly Adam is entertaining but he does not seem to do much research for these vids
"Side burning problem" your pot/pan is too big for the burner... choose an appropriate burner size
"low not low enough" same, move the pot to the small back burners, that's what they are there for
"dirty", how easy is it to clean from under a coil?
@@exanime Uhhh... "Side burning problem" would've been pan too small for the burner, not too big. He also addressed the "low not low enough" response within the video by saying that the lowest setting on the small burner would still be to high. To be fair, this is probably more of a "your stovetop" rather than an "all gas stovetops" issue, but this entire video is, in short, Adam bitching about his problems with his gas stovetop, and he said so. Finally, as for "dirty", I'm pretty sure Adam's used to glasstop, which wouldn't require cleaning under the coil at all.
11:18 "That rotten egg smell when you first turn on the burner? That's an additive designed to tip you off if there's combustible gas in the room."
And that's why you should always season your gas instead of your food.
We went induction for two main reasons. One is efficiency. Two is a safer environment while teaching my son how to cook.
I was thrilled to move into my new home with a gas stove because of all they hype I had heard about them being better. What i learned is pretty much consistent with this video. The only real control you have is to move the pan to a different burner. The lowest settings on most of the burners is still too hot. With that said, my only regret is that I don't have a larger gas stove with more burners (of different size) and more space between burners. I have no experience with induction burners.
Been with induction for a while now and I absolutely love it. It's responsive, can go super low and really high if I need it. It's wonderful.
The biggest advantage of a gas stove for me is that I can quickly warm up and slightly char my tortillas directly on the stove top.
I thought I was the only one who did this!
Yup, also good for baba ganoush. Roast them eggplants
Dont forget drying out damp nori seaweed for sushi
Actually, I do tortillas on my glass-top electric all the time.
@@itsROMPERS... it takes a while for it heat up right?
I love cooking on gas - and i also love those heavy cast iron pans which go so well with it! It is fast and responsive. Like many in the UK I have the popular combination of a gas hob and an electric convection oven. However there is no doubt the future is electric - but I'll miss my gas hob!
I was really sad my new house didn't have natural gas. But then I got an induction cooktop and was converted. Amazed I never heard about it before but it's everything I wanted in a cooktop, fast, responsive, easy to clean.
Same story - was sad new house didn't have gas then realized how much better induction was. Recently visited a relative and the gas range was filthy. I could never keep mine clean and induction boils 2x as fast plus, when not using the stove top, it becomes another work surface.
Just can't use it during a power outage...
I was shopping for a replacement vent hood when I learned about the health risks with gas. I decided to get a kick a** vent hood since my old one had died anyway. I use it every time I'm cooking - even in the oven. It should blow out of your house, the circulating fan filters aren't going to do as much good with fumes. This was easily one of the best purchase I've ever made. It's keeping the kitchen cleaner, my family healthier, air conditioning bills lower, it's strong enough that it helps with onion tears and last week I watched it suck up a fruit fly! Awesome. 😀
I appreciate this perspective. I've always regretted that I have an electric range and considered gas stoves easier to cook with. I think that's the common thinking in the US. But I appreciate hearing about some of the advantages--environmental and otherwise--of my electric range. I feel like I've accomplished something . . . by doing nothing.
You can get a nice induction hotplate for about $70 and it is nice for when you need fast heat response and/or don't want to heat up the kitchen.
Gas is better. You weren't wrong. You can overcome the weaknesses of other cooktops with careful planning though.
@@macrumpton You can also get a portable butane gas single burner if you need that gas heat, thats what they use in Asia, I have one for when I need that quick flame heat.
I have an induction cooktop (I just replaced the original one that was installed in 2006). I worked in another city for a year and had a gas stove. I couldn't wait to get back to my induction cooktop and electric oven.
A gas oven works fine, if you don't mind a house full of hydrocabons, and food full of partially combusted gunk. The gas cooktop was a real pain in the butt, though. It took freaking forever to heat a pot of water. To make spaghetti, I'd heat water in multiple pots so it wouldn't take all day.
The gas stove was also a major fire hazard compared to the induction cooktop, with which you'd have to work pretty hard in order to start a fire.
Gas is objectively terrible and i don't know why people rave over them. Induction has all the same control properties, boils water litterally 3x faster than gas, and over efficiency if you had 100% natural gas electricity (which you don't, use the EPA power profiler to see you exact mix in the usa) they would be equal in overall efficiency in terms of natural gas consumed except the gas dumps all the waste heat and combustion products into your house. Also gas is literally a fire and explosion hazard and is stuck being a fossil fuel or rarely its a sustainable methane source like an anaerobic digester turning waste organic matter into gas.
Gas's only advantage is that during a power outage (a fairly rare event as power companies hate them more than you do since they are losing money when it happens) you can light them with a grill lighter or a match (please be careful lightning a gas stove by means other than the built in igniters).
I've designed induction cooktops, they fundamentally provide no more even heat than resistive cooktops. The pulsing you describe is just a result of the control circuitry. Some induction cooktops do it to (and some resistive cooktops don't).
Induction is better in all the other respects you mentioned though.
Just fitted my first induction hob ,I'm back in love with electric . Junking half my pots wasn't fun , some were over 20 years old and still good . Buying shiny new pots was fun .
I like induction but on my hob the carbon steel pans invariably warp: the bottoms won’t stay flat. Not a problem with others.
Buying anything new and shiny is fun 🤤
@@markiangooley I can believe that . A pan with nothing in it gets really hot , really quick . Lets see !
You should've given them to somebody
@@wynngwynn Don't worry , iv'e put them in storage . If i let them go , i'd need them the day after .
Living in New Orleans, you can go weeks without power at any given time, just as we recently did after Hurricane Ida. For those that can’t afford the $15,000 to have a generator able to power the whole house, a gas stove is essential where the electric stove is useless for the entire duration of the outage
To be fair, you could get a camping stove...
That is very expensive for a generator, should be able to get a house-powering-sized one for $2000 max, unless your house has a weed farm in the roof or something (still ofc not something you want to buy for no reason)
Or don’t live in a giant bowl that gets flooded by a hurricane every few years
@@harrisonkarn2078 nobody chooses where they are born, and it’s not as simple for everyone to uproot everything and move as it may be for others
Interesting fact about those old-style coil stoves: that spiral of material you see glowing red-orange when you crank it up to boil a pot? That's not actually the coil, that's just a spiral housing for the actually very thin, rather tightly looped resistive coil within. Usually, the thing's made out of Bakelite of all crazy things, just in case such stoves didn't feel 50's enough.
8:30 At least here in Germany, glass top stoves are usually resistive heaters, too. Induction has come down in price in the last decade or so, so these days you see induction stoves more often. But in older kitchens, or in rental apartments etc., you mostly see resistive glass top hobs.
When I got my new kitchen, I installed a nice gas hob about the size as yours. I know cooking on gas from my parent's house and I always loved it. After four years of enjoying the cooking and hating the cleaning, I finally ordered a nice induction hob to replace the gas one. Can't wait to install it this week ;)
Fun fact a big reason induction is getting cheaper is the mass adoption of wireless charging it's essentially the exact same technology.
"Hey can I tell you about my gas problem"
Idk but there's probably a pill for it
this will be in a YTP, i can feel it... just like the gas
α-Galactosidase!
Simethicone 40mg
@@GeldtheGelded at this point Adam knows exactly what he is doing lmao
69th like
I didn't know other people didn't deal with this, I have always had gas stoves
Same. I find that this is a very western problem. Electricity is expensive where i'm from so induction is a no go. Also an induction cooker is just more expensive than a gas stove.
Wanted to add that induction also means using pans that are compatible with it. Which isn’t always cheap and readily available.
Same here, never used electric, never seen electric other than small electric grills. Electric stoves are also WAY more expensive here, and the electicity they use is as expensive as gas.
Yeah, as if like most citizens from third world nations can afford and maintain an electric stove and a convection oven
@@woodonfire7406 you still don't see people outside of murica complaining about it.
@@woodonfire7406 all the more reason for those of us who can to use induction. cheap electric is a privilege that we're throwing away to keep burning fossil fuels.
Induction is definitely my favourite. Currently I use one of those resistance things, but my parents have an induction stove in their new house and it's amazing. All the benefits of electric, but far more responsive than the one at home.
This is a great analisis, I think it make sense for Americans to like induction, mainly becouse the prices of gas and electricity is not really that different. Here in Chile cooking using electricity can be as far as 3 times more expensive, thus we mainly use gas stoves, and we have some that are really strong.
I was a die-hard gas cook. I recently switched to induction and I'm never going back. I still use gas outside with a wok burner, but for 99% of my cooking induction is better than gas in every way: wider range of temperatures, just as responsive, easier to clean, easier to control, less indoor pollution. It's great.
@@diap727 I've never heard that before. What's your source for that information?
Totally agree - I just made the same comment on induction. I also use an outside gas burner for stir frys in a wok.
@@diap727 how would it kill off more nutrients
@@diap727 Source please, because that sounds wrong
@@diap727 Not being ignorant but how did you even come up with that conclusion ? A source would be nice btw
This is a really eye-opening video. Every time I watch cooking videos on UA-cam, I'm always disappointed that I'm stuck with my electric stove when people are constantly touting gas stoves as better. It's nice to hear from someone who has worked with both be honest about the downsides.
ill vouch for him! every single problem with gas stoves he pointed is 100% correct and sometimes even worse than he made it seem
whenever i had to cook on a gas stove it felt like it was fighting against me the entire time, not to mention 'setting and forgetting' is unfathomably dangerous with gas
Induction is king.
do more research.... most of the "downsides" he shows here are easily avoidable (as in choosing the right size element to work with)... Honestly, this video is like those infomercials where they show people spilling milk everywhere as if they had seizures 95% of the time... he is just exaggerating the problems for effect
@@_holy__ghost There is no such thing as "setting and forgetting" with any cook top bud
The opposite end of the spectrum is me. Grew up with gas. Moved to the US and was stuck with electric for a decade. Finally bought a house that has gas already, and I'm counting my blessings.
Cooking in gas stoves is so much more fun and forgiving.
Wow, that was very helpful! I was thinking about putting a gas stove in my kitchen. Now I think I'll stick with electric. I may buy a gas counter top single burner appliance, which could also be used outside, but I now know I won't put in a whole gas range.
A relative of mine wanted one of those old fashion ovens with cook top on top. It has four gas burners on top and an oven below and looks like one of those old style ones but with modern technology. When they were getting it I suggested going for the last 2 side burners to be electric instead of having all 6 burners be gas. Now the electric ones aren't inductive (which stinks) but at least it's electric so if something ever happens at least they can still use the electric part maybe. I have cooked on it a few times and it really does suck. It doesn't seem to cook that well, gets to hot at times etc. They haven't used the electric ones at all yet and still use the burners, but I have one of those nuwave inductive cook tops which saves a lot of space and cooks a lot faster but that has also had problems. Idk if it's the cheap inductive cookware we got with it going bad, or maybe the nuwave inductive cook top is going bad itself?
I still prefer the inductive cook tops over regular ones cause they seem to work a lot better.
Gas ranges last decades. You can get a portable induction burner if you want, just in case. They're cheap, $20-30.
Have you never heard the expression, "Now, you're cooking with gas". I was raised in an all-electric home and we were SOL when the power went off. I just built a new kitchen and put gas hobs in. I love the control and I DO use a wok for most cooking. Here in Bangkok, it is cheaper to cook with gas than electric though I do have an electric kettle for boiling water for tea and coffee.
Please excuse my ignorance but why is it called a hob? TY
@@bettyb1313 Wouldn't be surprised if its related to "hub", since it's the most important part of your kitchen (and arguably the entire home).
Just get matches or candle lighters in case the power goes 😅
@@bettyb1313 Originally a "hob" was a word for a little shelf for holding food or utensils at a hearth... it's related to the word "have". Somehow that mutated to mean a stovetop.
Lucky you. When the power goes out on my gas stove, the valves safety close. Might as well have electric.
I absolutely hate electric stoves. This is my first time having gas stove vs coil or glass top and the ability to accurately get the temperature I want in the pan is so nice. The only way I could control temps well on electric was by constantly taking it on and off the stove.
See, I actually have the same problem, but with gas stoves! My parents have a gas range at their house, but I have a glass top electric range at my apartment. It's so frustrating trying to cook things at my parents' house because of the issue Adam talked about where the lowest setting, even on the smallest gas burners, isn't low enough. When I would try to simmer sauces and soups, I had to constantly take the big heavy pot off of the flame because it would be _boiling_
Induction is the real way to do electric.
@@seisage Ah i think my particular one has a super low heat burner. Its supposed to be like 130 degrees or something, so maybe that's why?
But my big issue was it felt like medium or medium high never really did medium. It just felt like it was a slower way to get to the same high heat on my electric ranges.
My dream is to buy a range with a super high BTU open burner though
In the Netherlands we call them "ceramic" plates and they do indeed suck. Induction's a revolution though.
@@seisage interesting I’ve never had that problem with my stove. I guess it varies with brand
Another excellent video Adam! Thank you...
After using an induction range for the past three months, I'm a total convert.
One advantage of gas I just thought of is that you can use warped cookware on it. Even a little bit of warping can take half of your pan off contact with the burner and make it much harder to use
Induction should work in that situation as well since it is “wireless” to some degree.
@@fqdn Yes and no, got a Pot from my Sister cause her Induction top produced a hotspot in the already warped pot, that started to deform the pot even more to the point that the bottom layer has a bump. Still works on my gas stove
Even on gas, warped cookware will cook unevenly. Using warped cookware is the root cause here, not the heating method.
@@Heycool08 Well yes, there is an extent of warping that will make cookware less useful on a gas stove, but it takes a lot more warping to get to that point that on an electric stove. I can speak from my own experience regularly cooking on both gas and glass cooktops, there are some pans, there are some pans I don't bother trying to use on the glass because only half of the pan gets hot, but they work without any noticeable issue on the gas range.
Obviously it would be better to just not have warped pans to begin with, but I must work with what I have.
It is an advantage, but not something to consider when trying to decide what kind of stove to get. But when there already is a kitchen, that can be nice perk to have
I've always had gas stoves. Even when I lived in MA and rented there, all apartments I happened to rent had a gas stove. Now I am in PR and here gas reign supreme because electricity is HELLA expensive - so much so, we chose to invest in solar - and gas is relatively cheap at around $110 for a 100 lbs tank.
That's one thing I think people leave out a lot. Induction might be more "efficient", but that doesn't mean it's cheaper. Electric is pretty expensive and hard to generate. I don't know if I would be able to use solar panels to generate enough energy for cooking...that would be a good experiment. The problem I can see with using induction in an off grid situation is that it could drain for too much energy that is needed for cooling or other items.
@@readypetequalmers7360 Yeah here in California gas is super cheap, most people have gas stoves AFAIK
@@readypetequalmers7360 Gas might be cheap, and that's a problem. It's a fossil fuel and should be taxedso hard that people don't use it anymore for anything. Clean, cheap electricity is the only way forward.
@@davidsommen1324 electric sucks, gas stoves are superior
@@davidsommen1324 You can use solar panels if you want. I'll stick with electricity produced by beautiful, clean coal.
I love both gas and Induction. Having portable induction has been awesome for when we cook outdoors. Whether camping or, grilling outside and setting up shop in the garage for a meal, induction is fantastic. But for my main indoor cooking, I prefer gas, unless we are cooking for a bunch of people and need an additional burner, and then pull out the induction to help.
I enjoy a wood cookstove+oven, 2 propane burners, a glass topped regular stove + oven, a large toaster oven, and a microwave. All have their place. The first 2 are very valuable in power outages. The wood stove with its warming ovens is very nice for large meals. Oh yes, love my hvac too.
there's just something about a gas stove and a heavy cast iron pan that feels right...
I used to think that too until I started using the same cast iron on an induction stove, ain’t going back to gas.
I've moved away from cast iron to high carbon steel, but both work great especially on gas. They should last a long time.
Amen. My trusted gas stove and my Grandma’s iron skillets are all I need to cook up a storm (as she would have said)
some recipes also actually require a live flame.
now sure i guess you could use a blowtorch or something, but... are you really gonna sit there with it on when you can leave, i dunno, a bellpepper on the live flame of gas stoves and just let it do its thing?
iota-09 induction stove can actually do the same things as live flame, like making honeycomb toffee or burning marshmallows. In my opinion unless you’re a very professional oriental cooker when “taste of flame” can be a pursuit, you don’t need gas stove in regular households
These are all very good and persuasive arguments, but I have never started a fire I didn't mean to start with a gas stove. I've started SO MANY fires with electric stoves when I accidentally turned on the wrong burner, let things get too close to the stove, etc. With a gas stove, I know immediately when I've made a mistake and can correct it before it turns into an actual emergency. This might be partly fixed by better design of electric stoves, because I've never had one that indicated which burner was on, only that some burner was on, nor have I ever had one with a set of controls that made sense for how it mapped to the various burners.
That's another advantage of induction, even if you turn on the wrong burner, it'll never ever heat up, at it's the pan that actually creates the heat. In fact, almost all induction burners will detect there's no pan (even if you leave a fork or other magnetic utensil on top) any shut down automatically.
Plus, since it never gets hotter than the pan, any spilled food doesn't really burn and can be easily cleaned.
That's what I call safe!
My electric glass top glows. I think it's both the glowing coil and a lamp.
I've used several infrared electric stoves in different properties and they all had "hot surface" indicators for each element. But have also used several older solid/ring type electric stoves that only had a single "something's hot" light. The nonsensical mapping of control knobs to burners is so frustrating... I guess because there's multiple ways that you can map a line of control knobs to four burners arranged in a square, and every manufacturer does it their own way. Would be nice if this could be standardised somehow!
@@georgH best for efficiency, best for safety, shame they're still so bloody expensive here in Australia! :(
We had a small 2-element unit in a previous apartment (a Bosch I think) and I loved it even though I had to spend some money on new cookware to use it.
@@sixstringedthing What do you consider expensive? My new AEG 4 plate induction hob cost me 320€ in Germany.
Thanks for making me feel better about my electric stove. Between cast iron and woks, I've always wanted gas but maybe electric isn't too bad. Induction is next for sure though.
Here's the one main reason I would choose a gas stove over electric any day of the week. There's absolutely no consistency as far as what "medium" and "high" heat settings mean... This video actually proves that. With a gas stove... You can physically look at the fire to see how much flame is under your pan. With an electric... You just kinda have to trust that their "medium" is ACTUALLY an appropriate temperature for your steak or wtv else. I'll take my gas & perfectly cooked steaks! I don't care about waiting an extra minute for water to boil.
That depends on how much you have used the product and have taken the time to experiment. I love gas too, looking at the fire makes my little caveman brain go "unga" and like you said, it's much easier to fine tune the fire by looking at it. However I do strongly believe that an electric induction stove is the better tool, but it just requires an annoying and expensive learning curve. See it as your phone, when you use a new phone or different brand, it has some lags and timings you need to get right to properly use it. After a long while it becomes like an automatic sense. Feel me? Still love gas tho, but looking to change to electric.
you don't need to trust anything, every stove its different, I have always use gas, I have passed for more than 10 of them.. everyone of them its different, you just learn to work them (same for electric), there is also no need to look at the flame lol.. I prefer gas anyways but this is a stupid argument.
When we replaced our gas stove a few years ago, we made sure we got one with high output burners in the front. Heating times are quite acceptable now. Works well for bringing water to a boil, wok cooking (which we indeed do semi-regularly), and for brewing beer (my wife and I are both avid homebrewers).
I hear you on the heat leakage though. Need to be careful not to put smaller pots/pans on the front burners. Fortunately the rear burners on ours are much smaller, and throttle way down.
I have an oven with high-output front burners and I hate it. I'd rather have the high output burners on one side (so I can use double size pans spread between them and get mostly even heat across the thing) or both in the back (so I can have the larger pots in the back and smaller pans up front when cooking a lot of food for big meals like Thanksgiving, etc).
I personally have seperate mini burners that are induction, while I use those first and foremost; if the power shuts off, it's nice to have a bit of security in that way.
i do the opposite lol. I have a separate gas stove for camping that I can use if the power shuts off and use the electric day to day.
if the power shuts off ?😳
ha ha ha (laughing in Dutch)
I came very close to just getting 3 induction hotplates instead of a cooktop, but they are not quite as powerful. Although comparing the range to one afterwards, I think the difference was insignificant. The idea was I could have as much cooktop and counter space as I needed and where I needed it. That combined with a Decent combination microwave/convection oven (if such a thing exists) would be my perfect cooking setup.
There’s a brass orifice at each burner that controls the heat output of each burner. You didn’t hear it from me but they can be enlarged ever so slightly to get it hotter. Newer ranges have higher output burners like mine which are great for wok-ing!
The reason I watch your videos is because you are straight forward with your facts. Please don't change.
for me, having a literal fire feels so much more versatile. Sometimes when I want to roast a marshmallow or cook a kebab over the fire I can, lol.
Really good with big peppers or eggplant, just trow them directly over the fire and rotate them, once its donde it will have a smokey flavour and you can just peel them and eat them alone or as a sauce
Uhhh theres this thing they call a Grill. Its super cool. It has a fire and everything
@@ernestpaul6444 yeah but who wants to go outside when you want to roast a marshmallow at 3am
@@squidy2902 umm anyone. I've had a case of bad munchies and fire up my grill at 2am to make burgers lmao
If you think you can't roast a marshmallow over a resistance coil, I suggest you examine your assumptions.
I will grant that you should do so carefully, but if you hold it close to the heating element, you can get a great crunchy-golden roast marshmallow.
"can I tell you about my gas problem?" I dunno Adam, eat less beans maybe?
edit: fewer beans? I'm not sure which one would be right here.
Fewer if it's one by one like TicTacs, less of it's beans in sauce.
Fewer is for plural objects and less is for singular. Less milk, fewer pennies.
@@edim108 no
You got it! Fewer beans is more appropriate. 'Fewer' generally refers to something you can count, while 'less' is used for things that are hard to quantify. For example: water itself is not something you can count, although you _can_ measure it, in which case you count the liters. So fewer liters equals less water.
I mean we can get into the interesting debate of descriptivism vs prescriptivism in linguistics, since words don’t objectively have any meaning, only what we assign to them, anything you say is bu definition correct if it’s understood by the listener/reader (or so goes the argument). Many people use ‘less’ when talking about countable and non-countable nouns when technically they ‘should’ use fewer so arguably it’s equally correct
You were a year ahead of the curve.
I've always found the problem with electric to be that the minimum is way too hot, though maybe that's coz I've only used cheap models. I mainly like gas because regardless of what model you're using you know the temperature by looking at the size of the flame. Electric ones all have their own calibration so you're just guessing
It all depends on the stove. My mother's glass top electric can get very low. I'm talking so low you could almost keep your hand on it when it's at it's lowest. Others I've used will still boil vigorously even on low. At my place I have a glass top that is great for low to medium heat stuff but just doesn't have the oomph when you need a lot of heat. So I have a little induction hot plate that can blast the hell out of some high heat cooking but can't do low heat at all.
I had an electric stove at my last apartment that was woefully inadequate for purpose (like everything else in the slum I lived in during the pandemic, but that's another story.) I've been cooking for well over 25 of my 45 years on the planet. I've had go-to apartment recipes that date all the way back to my first place I lived in when I was 18. I know how they're supposed to heat up, how much time to put the pan on the stove before dropping in, say, a pork chop or a slab of ground beef or whatever.
That electric stove at my last place was absolutely the worst of the lot, and worse than even the deathtrap gas stove I had in my early 20s in a building that probably should've been condemned.
When electric stoves are bad, they're _real_ bad. Gas stoves, provided they're not _so_ bad that they might explode or burn your house down or both, at least have an honest-to-gods fire that makes other things hot. The underlying technology is pretty much failure-proof during its service life (when it finally conks out is another matter.)
I actually burned a couple of pork chops in my new apartment because it's got a modern glass-top infrared electric burner. I had to get used to actually having a proper stove I can cook on again (in fact, the thing's hotter than nuclear war on its highest setting so I've also had to learn to dial back the heat for most of my recipes.)
Was it glass top or coil? on glass top I never had this problem, but on the old coil I did. Gas for sure can not give you as high highs or as low lows as electric.
my induction stove has a zero setting, to keep food barely lukewarm/
I remember when i was a kid my grandmother always put this weird metal disks with small holes over burners they were a little bigger then pots and pans i think that was to counteract heating problem.
Yep, it was a heat spreader. You heat the disk up to hold temperature for the pan and it keeps the heat/flames away from the pan sides so that only the bottom of the pan is heated. My grandmother explained it to me as a kid.
When I started getting into cooking, I realized that the “low” in gas stoves isn’t really low enough for low and slow cooking. So my workaround is I raise the pot using this circular metal disc with holes in them that I found ‘round the house to block off the direct heat from the fire, and “waste” more heat.
For those reading this that don't have a metal disc with holes in it lying around the house, you can buy an inexpensive commercial product for exactly this purpose called a "heat diffuser". But some gas stoves go low enough that you don't need one. My gas stove is from the 1950s or '60s and it goes as low as I'd ever want it. On minimum heat even a covered pot won't boil.
I go a little higher than minimum heat when I'm cooking pasta, just enough to simmer in a covered pot. I enjoy being able to cook it covered using much less gas. Cooking uncovered would require medium heat at least.
I usually just move my pot to a smaller "element"... that's what they are there for... Adam does not seem to know HOW to use a gas cook top and is trying to use it as an electric... that's like using a cast iron pan as a Teflon one and complaining it does not work (which is exactly what Adam did on the cast iron vid)
@@exanime did you not watch the video or were you not paying attention? He clearly says that even on the smallest burner on the lowest setting, it's still too hot, which is exactly what I've found as well.
@@phelpysan he literally said in this vid "this video isn't about your gas problem its about my has problem" he might doesn't have that "element" and he have that low gas problem which i personally don't cause i have way older gas stove
The low setting on gas ranges is adjustable. Manufactures tend to be conservative and leave them set higher then needed on units that don't relight the burner if the flame goes out. If you don't have a fan or a/c blowing air over the range they may have less heat available. If your range has been converted for propane the adjusted is both a part of the conversion AND frequently skipped. If your gas range seems to not change much from medium and low it needs a adjustment
Cooked for a decade on a thermador gas ‘pro cooktop and swore by the advantages frequently mentioned here. Moved to a house with previous electric cooktop and learned that replacement with gas would require some expensive remodeling and updating gas pipes throughout the house. So I began to research induction and electric alternatives and eventually puchased a countertop portable induction unit to test the tech. Some favorite pots and pans would not be able to make the transition but the showstopper was that one family member would cover their ears in pain whenever the tech was on. The same individual also had the same experience at other homes with induction cooktops. So I gave electric glasstop tech as of 2020 a try and while there are some downsides the overall cooking experience has reset my previous views on gas.The idea that gas is easier to see how hot the burner is doing pales in comparison to the glasstop. To see the gas burner on any low setting you have to bend down to look under or lift the pan.As another commenter expressed the electric burners employ infrared for both convection and radiant heat transfer and as a bonus create a hot red graphic light pattern against black field that is far easier to see than a transparent blue flame against any color. There is an easy to see and positive response touch control that vividly lets you know whether you are at heat levels between 1 and 10. Once the levels become familiar they are reliable and come to temperature faster than my gas experiences. This is very different than the metal coil electric of old. You can also select different size heat areas for different size pots and pans. So you can have a low temp on a big pan which with gas would tend to be a small flame near the center or a high temp on a small pan without flames wrapping around the edges.Most importantly the heat is even across the surface which is not my experience with gas which has temperature differences across the bottom of the pan. The glass/ceramic top surface is a blessing and a curse. Every time you cook there are visible bits of oil and food particles on the cooktop. If they are on the surfaces adjacent to the hot burner area they clean up quickly and a perfectly clean glass top with no bezel looks great and makes your kitchen feel spotless. But if you don’t bring it to spotless, then anything less is very visible and feels the opposite. It made me very aware that the decade I spent with a pro gas stove was one that was covered with some pretty disgusting film that was relatively hard to clean and designed to stay and collect there- ultimately polymerizing on the burner parts. With the glass electric top any food that drips over the edge and gets underneath or dirty pan bottoms will create a polymerized crust on the glass and a different level of cleanup. This requires a ceramic specific abrasive and scrub pad that goes on like car wax- dries and is buffed off.And for especially crusty deposits a razorblade scraper is used first. But with those efforts and some additional care when cleaning up to more carefully wash the bottoms of pans the tidy black glass surface returns. some very tiny scratches accumulate over time. I had to say goodbye to a favorite cast iron pan with a warped bottom ( which most have) that easily bridged the cast iron grates on the gas cooktop but spun like a top on the flat glass top. And I share a story of caution: A friend from Central America with best intentions to share a family recipe for Salsa was used to placing onions and peppers in Aluminum foil on old style electric coil elements to get a quick roast on medium heat. The same technique on a ceramic top electric can result in a fusion of the aluminum and glass top material that can leave ugly scars to the top. On balance I would choose electric ceramic top over gas and in a power outage I can cook outside and will be more concerned about all the stuff in the fridge.
I have cooked on all 3 of the 4 kinds at different points of my life: gas, infrared (which in spain we call "vitroceramica" which refers to the kind of ceramic glass they use), and now we have induction. I can say that the infrared electric one was the worst. It took VERY long to heat up the water (almost 10 minutes to bring a medium sized pot to a boil), and had a tendency to burn things randomly while cycling the power. Maybe it was underpowered but it seems to be the common experience with everyone I know that uses it. Gas is second on my list because of the issues you mentioned with heating the pots so much on the sides. The clear winner for me is induction, but it does have the issue of it not being able to transfer heat the moment you raise a pan from the glass. So far as I care, it's a small inconvenience overall and induction still wins regardless.
Well thats cause for induction you aren't transferring heat. What it's doing is in the name it inuduces a current in your pan via EMF(elctromotive force aka voltage).
I also enjoy our induction stove, however ours has a major limitation in that only 1 of the 4 elements can be at high at any given time. If you set one to high, the most you can get is another element at medium, and zero from the other two. It's incredibly frustrating and a big handicap when trying to cook a proper meal, which requires more than 1 thing cooking at once. If you suddenly remember you need to boil water for tea, you literally have to stop all the other cooking until that water is boiled.
@@BaghaShams you have the propper voltage going to it?
@@bigkirbyhj666 I think you mean current, and yes the wiring has been done properly. I think the problem is just the model I have
@@BaghaShams how do you think that current is produced?
It's strange, I've always preferred gas over resistive electric, I currently live in a house that has resistive electric and it' not hot enough for me, I haven't used a proper induction stovetop yet, only a stand-alone unit so I haven't fully formed an opinion, but it is promising, although it can cause warpage of carbon steel pans, as well as multi-layer or "clad" pans from what I've read. When it comes time for my next range I guess I will do more diligent reading of what is out there, but induction appears to be better than resistive, even considering the constraints required, but gas is better than resistive electric, at least in my experience.
As someone who spent my whole life cooking on a gas stove, I find the problems you have when cooking with it to be just things you account for when cooking.
Like you don't cook a steak only on one side, you flip it. You don't let a pan overheat, you pick it up for a minute, or move it so it doesn't get too hot.
It's second nature, when you're raised with it
i agree, i grew up with gas stovetops so i cant relate to these problems because im used to it and i work around them without thinking too much about it
so when youre simmering something for several hours you... move the pot off heat every 10 minutes? christ i cant imagine, i just put my induction on 2-3, set a timer and be done with it
@@_holy__ghost actually, anything that needs simmering for a long time just gets stirred every 15-25 mins or so. Most people in Australia are quite cautious about leaving the stove on so routinely check it anyway. It makes no difference if we take an extra minute to stir the stew
Agaree gas stove for real chefs
Electric for microwave users
@@_holy__ghost use 10 dollar electric single coil for simmer.
Or slow cooker for full automation.
If only gas stove. Turn off stove once in a while pending stove. Not rocket science
Well, damn. I was solidly on team gas; now I'll be looking for induction when mine goes out. Thanks Adam!
Our local library lends out 120v induction burners for testing so I checked one out for an in-home test. I have a flamethrower of a gas stove. But it can take a long time to boil a big pot of water. I used the same All Clad D3 pot on both burners. The results were about the same. I suspect that with a 240 volt induction range the induction would be the winner. If I am in a hurry I'll boil some of my water with gas and more water in an electric pitcher.
For what it's worth: my experience has been that electric heats up too quickly, I simply don't need that heat for what I'm cooking. My friend has a gas stove and whenever we use it together i find it perfect. It's good at melting and browning, yes inefficient when it comes to boiling pasta but that doesn't matter when it comes to a few extra minutes of forethought for dinner. I also find that the 'lost' heat around the sides of the pan allows me to hold or shake the pan just above the surface of the metal grate while still having heat applied, i cant do that that my induction at home. I can do things like stir fry and grilled cheese much easier, just because I have a literal flame to work with as opposed to magnetism. Also the benefits of an open flame in the kitchen allow for traditional cooking methods (eg dalgona) and flame-grilled recipes (flame grilled peppers, marshmallows).
I like induction cookers for some things (I had a cheap one burner for a while), but I chose a gas stove when I replaced my old oven. I don't like the gas as he pointed out, but gas cooking is very very flexible. You can season skillets without issues on it, it doesn't matter if they are slightly warped and you don't have to have to worry about if your pan is large enough to fit on the burner. (an issue probably only cheaper induction cookers have where the pan has to be large enough to fit the magnet.) I think the perfect solution might be a mix of both. A single burner or two for induction having these as external burners would be ideal.
@@readypetequalmers7360 I agree, a hob centre with two induction and 2 gas would be highly functional to facilitate the benefits of gas and induction cooking.
You being excited to cook on gas stove is hilarious. I have always been jealous of Westerners mostly because ya'll can turn on the ceiling fan when working on the stove! That means, ya'll don't melt in these tropical heats. Lucky.
Induction and resistance stoves seem so high tech here in LatAm, it's weird how every American has them lmao
@@Canalbizarrof For real! They have glowing coiled elements under a shiny slab of glass that doesn't take ages to clean?! Now I understand why these recipes are always so lax because anything catches and burns on our hobs, especially without heavy-bottomed pans. Plus, they can just bring a pot of water to a boil so quickly, no wonder they eat pasta regularly.
@@Canalbizarrof They are nowhere as popular as you think. Every shitty apartment across the country has the cheapest gas stove possible or the cheapest resistance stove possible, no glass top, never induction.
@@Canalbizarrof Barely any americans use induction stoves, though its starting to catch on more and more. Its more the EU and China that uses them.
exactly! i cant stand to see my mom being "burned" when cooking. i installed the ac for her in the kitchen. yeap, just a 1.5 ac inverter for her. that way theres no wind blowing the fire and she stays cool. WHY WONT I BUY HER AN ELECTRIC STOVE?! well, she simply doesnt want 1. haha
Another great video. Learned allot here.
I like gas more than coils but using my friends induction top at his place, was awesome definitely going induction for my next stove.
I have always been a fan of gas stoves, especially as a renter. This is the first video to ever make me interested in induction as an option. Might have to try a portable one like you showed for things like you said, custards and sauces etc. 🤔