Gas is really bad for indoor air pollution especially for your kids. Here in Europe induction hobs are dime a dozen they are much cheaper to operate more efficient and faster to cook
You do now some induction stove tops are a lot less expensive than what you show in your video right? I use an induction stove top as it's what's in my apartment, and checking the model revealed it's something like 1500ish€. Even though it's wired in single phase and I can't use it's full three phase capacity, it's still been alright and I haven't had problems with it. Only things that are a serious downside are stir fries with carbon steel wok, as to stir you need to go off the cook top, which stops the heating... (not great)
I spent 8 years working in a kitchen with gas stoves and at some point had to work at a korean ramen shop that used induction exclusively. I found that the induction was generally more responsive and aggressive than gas and I liked it. I also greatly enjoyed the lack of fumes and lack of waste heat. Induction was obviously safer which was nice to have as a worker. Pro tip: When using gas I would often lift the pan away from the burner a little if needed more immediate control of the heat. This is very common in line cooking because every second counts and you can't waste time fiddling with knobs. I wasn't sure if it would work with induction and most induction stoves turn off if your pan is too far away but there was a little wiggle room there and it was something I could rely on to more directly control how heat was being created from the magnetic field. In the case of induction I wouldn't often fully remove the pan up form the surface but I would more often angle the pan one direction or another so that part of the pan would still be in contact with the range. This is good for things like pancakes that require a little extra control of the heat.
I recognized the same thing. In the Netherlands we had gas forever and it's great to cook with, but recently tried induction and I liked it as a second-best. Electric cooking is the worst, but induction, yeah I can totally make that work.
at least with the model I have at home, the shutdown isn't instant (though it definitely does shut off eventually), so I find that there is enough time to shift around the pan for stuff like pancakes, even going a significant distance away from the surface But yeah, this is something to consider for sure. I think some newer induction stoves have a variable field location and actually allow you to put a pan basically anywhere, which might actually be sorta bad for the sake of this kind of fine-control? Not sure as I haven't actually experienced one of those myself.
Pro Tip: Those portable induction cooktops are great replacements for the traditional "hot plate" and very convenient for "mobile cooking" the power output on them tends to be dwarfed by built in cooktops which could easily be twice the power. Basically, don't let a portable stove be what determines if you like induction or not.
The on-off cycle of induction drives my wife nuts. On the cheap cooktop I bought to experiment with you can see water boil then stop then boil then stop. It seems that more expensive ones have better regulation, so they'll turn on fractional amounts when you hit the right temperature. No one advertises this feature so you just have to get lucky in the reviews hoping someone mentions it.
Yeah, this bugged me about my old cheap induction stove as well. Also, the area that actually gets heated is really low for the cheap ones, so you end up with a lot of hot zones in the middle and very cold towards the edges, even though the pan fits the burner. The expensive ones are substantially better, but for now I'm really happy with the gas stove in my new apartment :)
Uh, who cooks food with max heat all the time?? Cheap induction cookers will almost always have severe hot spots, and inadequate power control (the period of the duty cycle is long enough to be noticeable, making it harder to control the pan's temperature). To put it into context, modern AC-DC wall warts use at least 40 kHz duty cycles, allowing for smoother voltage and current levels, and greater range of control over the output power. Since induction cookers operate in kilowatt levels, the components needed are much more expensive than a 65-100W charger. Hence, the trade-off between price vs power output control.
I own one of the aforementioned crazy-expensive $1500 induction cooktop, and it's an incredible piece of technology. It can sense the pan temperature within 2 degrees, and you can set the temperature accordingly. It also comes with a probe that lets you automatically adjust the temperature based on what you want the pan/pot contents' temperature to be.
automated temperature-perfect cooking sounds amazing. I'm used to that sort of fine control from some high end ovens with sous-vide support, but not from a stove. I guess the pricepoint exists for a reason
If anyone is interested in a control freak (the hob these guys are talking about) breville (sage in the UK) have announced a ‘home’ version that’s a bit cheaper, coming out in a few weeks
Another thing to be aware of with induction: when seasoning cast iron or carbon steel, it’s basically impossible to get the sides of the pan hot enough. So at least the first time(and any future times after fully stripping the pan), you’ll need to use the oven method, instead. The bit about warping pans on high heat deserves a re-mention here particularly with seasoning. Medium heat only unless you’re boiling water.
It depends, you don't necessarily need to limit yourself to only use half of your stove, but you need to provide something cool to dump the heat in and potentially choose cookware that is capable of taking the heat you may create without warping. Something you should never do on induction is to preheat cookware on anything else but low to maybe medium-low heat, as that's what really warps your cookware. Frying in a wok or a proper pan on high heat doesn't.
The side heat really threw me off switching from resistive electric to gas. I was not expecting stuff to be burning on the sides while the center was still cool! Of course with practice it's manageable, but if I get a chance to switch to induction I will.
When seasoning cast iron, it is utterly impossible to keep the temperature stable enough outside an oven. My grand-greathmother put them in the oven, my granny did, and so do I.
I really enjoy my induction cooktop because I'm disabled, and stoves are *absolutely not* designed for use from a sitting position. The burners are basically at eye level. Apparently they do have side-open ovens, at least (a fact I only learned a couple weeks ago) but they cost 5-10 times as much as the regular kind, and an oven is already a pretty expensive appliance. I can just put an induction cooker on a table I can get my wheelchair under, and now I have a stove I can actually use comfortably.
@@WizarthYou're welcome! Only really being able to practically use a microwave and toaster when trying to cook makes learning pretty difficult, lemme tell you. Adding the option of a proper stove (even a single-burner induction cooktop) helped a lot. The real irony is how much I enjoy baking, when I can't use the dang oven without help.
You may be better served by a cooktop and wall mounted oven. Its a common configuration -- my cooktop and oven are completely seperate. That way, a kitchen could be built to have the oven at the best height. And for a wheelchair user, the Neff Slide and Hide (where the oven door just slides into the oven) might be a good idea. (Disclaimer : this might not be the cheapest)
I bought a used induction range last year and it's one of the best purchases I've ever made. Once you get used to gaging the knobs it's super quick, powerfull, responsive and easy to clean. On max level the water boils so hard it makes waves and splashes out of the pot
This is why I hated my gas stove top. Impossible to clean immediately so it end up building up nasty grime over a month until I forced myself to wash and scrub all the pieces
That's the most relevant point to induction, honestly, as one may need to replace a significant share of the pots and pans one has. One should probably think twice about non-stick coating on cookware one intends to use on induction, too, as the coating has a temperature limit at which it disintegrates into toxic fumes and this limit is reached relatively quickly with induction stoves.
we switched almost a year ago, in our kitchen. the LED thing is neat. but I've moved around a lot and all different stoves, so learning how hot is what, is more a matter of hovering your hand over the pan to feel the radiant heat off it, or a flick of water, that kind of thing, so I adapted easily. now i have one of those portable ones in my home office for quick nibbles, popcorn, or the like. they're awesome as heck!
You missed out on the best part! A built-in induction is more than twice as powerful at 3700W as the plug in countertop model you used. Also the noise depends on the pan, my cast iron griddle makes no noise. Induction coils also don't ahve to be a circle, my cooktop has 4 oval ones in row that you can control individually and works great for weird size or long rectangular griddles. Thermador makes one with lots of little coils over the whole surface that can work with any size pan.
The one in the video has a fan that is quite loud. I can't hear the pan at all, just that fan when I use it. The built ins probably don't have that issue.
@@pikapomeloI have a €50 Ikea one and the fan isn't really noticeable. It does everything I need, the downside is only one pad but that pad can output 1800W
@@dykam interesting. Maybe another good example of lots of variation out there coloring our experiences. Seems like that one portable was broken in the video and some are a lot louder that others.
I have cooked on induction cooktops for about 30 years and love it. It's so very fast. If you use it for a while you get used to the amount of heat produced. I used the little single element cookers when I was between stoves one time and we hung on to it for outdoor use or emergencies. In my experience, those little ones aren't very good and do not reflect induction cooking. Spend the big money and get a good GE one. They are worth it. My burners have never made any noise, so I don't know what people are talking about. I will never leave induction cooking for anything else. Plus my pots and pans stay nice and clean.
I think the noise depends on the pan and comes down to you are creating an intense alternating current the frequency of which will ever so slightly move the pan, so it's possible that it stats buzzing faintly It's gonna be generally quieter than the noises of something cooking, boiling or sizzling inside the pan or put, but especially at the start, before the heat is high enough, that buzz is gonna be quite audible
My Tefal 2,200W £65 portable single burner induction hob is brilliant with great heat output and no real noise to talk about. Brings a huge pot of water to a rolling boil and keeps it going...... forever! Perhaps our UK 13amp plugs and 230V electrics make a difference........
I bought an induction cook top 3 years ago to let me make noodles in my small basement room. Now it sits on top of my ceramic cook top, because it heats up faster, cooks faster and actually sears food I put in it. If I ever get rich and own a home, I'll definitely be including an induction cook top for my home, and maybe one with an indent for a wok.
I have two portable induction stoves and I love it. First, I bought only one to understand if I can work with it. It took me some time to understand the different options I have on mine and when I should use the power or the temperature option. Once that settled in, I realized that I need to have two of them to properly cook some dishes without switching between pans and pots. My best moment was making several liters of yogurt overnight, as I can maintain a consistently low temperature.
I've been cooking with induction for over 20 years and love it. I would never go back! It does take some getting used to -- including issues not addressed in this video. But making the transition has been well worth it for our family. The improved air quality is great. And the fact that it doesn't warm up the kitchen so much in the summer is also a huge benefit.
I have a temperature gun that I use all the time in the kitchen and wonder why more people don't have one. It only measures surface temperature, but that's still very useful information for many common cooking tasks.
because most people use their 3 senses of sight, hearing, and smell, to determine the temperature. a thermometer is only needed if you really really need a very specific temperature
@@BanditLeader seems alot more wage than just pointing the thermometer in there to see it live and for sure. My Dad is also of the faction "i just see and feel" half the stuff hes cooking is unnecessarliy burned ... fat sprinklers all over the kitchen workspace and burnt in stuff in pans in pots A thermometer saves you all the trouble learning any of that while being more reliable. Even alot of high profile cooks like jean prierre recommend using such a thermoemter because its so easy Numbers >>>> some subjective feelings even more when such a thermometer costs below 20 dollars and you just want to cook casual
It is interesting to me just how common induction is in Japan. I also love gas in general but induction is just where the future is. Reading about gas pipelines in the US and how much green house gases they leak is eye opening.
Yeah this is also very meaningful in terms of green energy production. With electric heat pumps, cars, and induction stoves, we can eliminate massive amounts of fossil fuel use that happened outside of the electric grid. Like in most countries, only 10-20% of gas use is actually for electricity. Most is for heating and cooking. Combined with green energy, this lets us replace BILLIONS of tons of fossil fuels with some millions of tons of metals and other resources for the electric grid. And even though this means that more things rely on the electric grid, our increases in efficiency and home photovoltaic means that many countries actually have dropping electricity consumption!
@@TaLeng2023fr any professional kitchen with induction is going to be significantly cooler and also doesn't require as many eye-wateringly expensive extractors and ventilation just so the room is slightly cooler than Hell itself.
It is now also very common in Germany, and having experienced both gas cooking in my childhood and adolescence and standard electric stoves later on I would never ever want to give up my induction cooker (a “cooking field”, as they say in German 😊) with 5 “burners” and sliding zone where you can basically turn the half of the entire surface on to fit also large pans! Induction is responsive, fast, adjustable and cleaning the stove is just so easy. Not sure about the environmental aspects, but it is apparently better in this regard as well :)
Induction is very common in the US too, but mostly in rural areas. My last trip to Japan I saw a mixture of induction burners and gas burners at the places I stayed. Gas is actually pretty cringe, the only thing it does well is that it works with all cookware. It is less powerful than both Electric and Induction, harder to clean, and it really pollutes your house.
Cooking soup - induction stove Stew - slow cooker Roasted potatoes - par cooking in a microwave followed up by crisping in an airfryer Stir frying - gas Cup of tea/coffee - electric kettle Rice - rice cooker Toast/sandwich - panini grill BBQ - charcoal
In 2012 we came home from work and saw my mother shirt sleeve was singed from the gas stove (she was at the time in her 70's). I shutoff the gas to the stove and unhook the electric to it. Told everyone to use the microwave for the next week or go out to eat. A week later, after much research, an induction stove was delivered to replace to the gas stove. Never gone back and no regrets. When we brought our new home in 2017 .. we took the induction range with us .. replace it with a regular electric so the house can be sold. Pros - easier cleaning .. faster cooking .. safer .. less electric .. better control. Cons - Cost .. must use iron based cookware .. %100 aluminum will not work .. range is 2-3 times the cost of an equivalent regular electric. Advice - use a multi-layer pan/pot. 3 layers minimum .. 2 steel outer with an aluminum core. Cast iron works great.
My favorite thing about cooking with induction, is that you can put a piece of paper over the surface before cooking. Especially when making jam it’s so satisfying to remove the paper after you’re done, and everything is clean. My second favorite thing is that I don’t have to worry about the cats burning themselves on a hot plate, hot part of the cooking stove My third favorite thing is that I don’t have to worry about leaving the gas on. Because when the plate gets to hot it automatically shuts down. I had a very expensive one.
That is one hell of a fancy gas stove. I have always cooked with induction. Never found the obsession of gas understandable. I invested in a 3500W stove that doesn’t turn off/on if it reaches temperature, it just gives a certain amount of energy the whole time. It even has a step where i can set it to a temperature. Great video, hope you can transfer and join the rest of us in the future
I just bought a single element induction unit for $60 at Costco. I now CAN'T WAIT to get a full induction cook top. My el-cheapo model heats compatible (ferrous) pots and pans super fast and when you turn the power down, the reduction is immediate as the cooking surface retains very little heat and the magnetic field that does the heating work is instantly reduced. It also doesn't create any unnecessary heat in the house which is great in the summer. Can also take the single unit version outside, if you feel like it, to boil corn on the cob, pasta etc. It is cool to the touch in about 1 minute. The only sound is a small fan in the bottom of the device. DO NOT doubt this technology. IMO you'll trust it and love it very quickly.
I'm a big fan of induction cooking (the lack of mess from oil polymerizing to the cooktop is worth it in itself), but what was difficult for me in induction was that the heat ONLY works if the pan's completely horizontal. For recipes that require shaking or wiggling the pan (crepes, for example), you will have to remember that as soon as you take it a little bit off the burner, it's gonna start cooling down. As for the "no visual indicator" thing, i think this is really something that happens with every transfer to a new cooktop! When I switch to a new gas or electric burner, I need to reacquaint myself with how the heat's gonna behave on that one - because "full tilt blue flame" or "red hot hob" on one stove does not equate to the same heat output as on another.
I grew up in a place where no one had gas stoves, so I never hard the visual cues that you get with gas. The first time I cooked using a gas range found it really freaky to have an actual fire going on the stove top. I kept checking on it to make sure that nothing else had caught on fire.
yeah, same, cooking with gas is actually a mystery to me. I went from a regular electric to induction and induction was simply better in every single way.
gas is such a wild piece of american culture, growing up in sweden i feel uneasy about having a single lit tea candle in a bowl.. the weirdest part is how they have this fix idea that gas is always way better than anything else, meanwhile 80% of sweden has never even had gas and everything is absolutely fine. It's like seeing a dude in an early model T ford hemming and hawing about whether an electric car will work for him, as he winds the car up and putters along at 20km/h
@@TaLeng2023 we have never used gas, the only gas networks that have ever existed in sweden (to my knowledge) are a strip along the west coast and *parts* of stockholm. We went directly from wood fueled stoves to resistive electric ones, and i'm pretty sure at this point all the stoves being installed are induction because it's just obviously the best option.
@@swedneck resistive? Is that the one with the glowing metal coils? I briefly saw those here in the Philippines before induction became THE electric stove. That's interesting that homes there went straight from wood to electric. We don't really have gas lines here so people use LPG in tanks.
I am from the Philippines. I used to cook in an induction stove. When you don't have a gas burner set up, it's more convenient, and since I don't live in the US, it is affordable. You don't need an entire range, and just having a stove is more efficient than having an stove top oven, as prices can escalate quick. However, I switched to gas as LPG was low enough until the war in Ukraine in 2022, so I had to switch back to electric as prices for an LPG tank was extremely high. We've sold our double burner as scrap metal as it was unused, but late last year, prices of electricity was rising and needed to keep electricity cost down and we had to retire our induction and went back to gas (LPG) in which the prices may still be high, but it has stabilized a bit. I observed our electric bill and the usage of our electricity bill had went down and a single 11kg tank would last 2 months.
We use both a single burner induction and double burner gas stove. We just use which ever is better to use at the time. So if LPG is cheap, then gas stove else induction. If it's too hot then induction. If we're cooking something that don't fit our induction friendly pans and pots, then gas.
My family has had induction for years now, so long we don't remember when we switched. So everything you just layed out we totally take forgranted. Like how quick water boils, the energy savings and lack of visual queues. We just, do it. And we get ours at a decent price too. So I hope it's not a too difficult of a switch for you
I've gotten used to using the residual heat on my electric glass top to finish the cooking. Switching to gas or induction will require adaptation since they don't have the hot cooktop to use after you turn the "heat" off. It made me think of the earlier cooking on a woodstove where heat regulation was by moving the pan to another location. It's where the low slow recipes come from that are now for the crockpot.
I received your random video recommendation just now and I just had to answer your video, because I also recently acquired a double plate induction stove from the Aldi online shop in Germany. I am in heaven! Because my old cheap 20 bucks electric plate was so sloooooow 😫. It also didn't had much power that I had to wait for 10 Minutes! to get my scrambled eggs cooked anf even then I didn't had a nice browing crust 😓. For only 80 bucks I got a double plate with 3500 W cooking power, superfast heat up and I got my scrambled eggs done in 2-3 Minutes with a nice browning crust. Talking about finally being about to cook properly - and as a passionate hobby cook, cooking has been yet again a pleasure. Plus the savings I have on the electricity bill I make... I guess I've blown a big chuck of money on the inefficient heat penetration and radiation. The only drawnback, I experienced yet again yesterday - if you're cooking instant noodles, especially a Curry noodle soup with coconut powder, it will react like a overcooking milk even on the lowest heat setting - so you either have your eyes permanently peeled on the bowl or you'll have to add addtional ingredients like slices of chicken breasts and fried tofu curds to fill the empty spaces, so that t boiling soup has a resisting object in between not to boil over.
I spontaneously bought an induction range a few months ago replacing my electric range…The most difficult thing was realizing that a few of my pots and pans that I really liked were not induction ready. So, I had to replace a few of my favorites. There is definitely a learning curve, especially because there are no visual cues i had been used to with gas and electric. BUT. After a little getting use to, I really love it now. Safer, faster, and cleaner to use…. I would never go back….
idk what you mean by no visual cues? you can look at whats in the pan. the contents are your cues for sight, hearing, and smell. look at the food, hear the food, smell the food. the food tells you everything you need to know when cooking
My favorite thing about induction is it almost produce no extra heat that makes the room hotter. But from what i have seen induction is bad when you need to simmer in a low low heat. Setting the heat even to the lowest boil the water like crazy after 10 minutes of simmering. It's awesome stir frying, deep fry, pan grill and if you need to boil water very quick.
Must be a real crappy, cheap or malfunctioning induction hob........ My £65, 2,200W single burner Tefal portable induction hob will boil ferociously or simmer as requested. UK 230V electrics, brilliant.
You either have an older model induction cooktop or a cheaper, basic one. The better models have low power threshold so they can maintain temps under 90C/195F for long steady periods without having to cycle. You need better circuitry, (i.e., more expensive tech), that allows more granular steps between each power output level so that precise temps can be dialed in. My induction goes down to 30C/85F and we can make yogurt, hollandaise sauce, and do sous vide with it. The irony is people think the more power induction has the more expensive it, and that's true to a point. But it's more difficult, and thus more expensive, to make induction that can not only go low enough but also maintain it over a long period to give steady and gentle heat.
I recently bought an induction cooktop for my mother in law that has cooked with gas her entire life (but was now stuck with an electric cooktop after a move). It took 2 days for her to adjust to this new way of cooking and also convinced me to get rid of my gas stove and go induction
Induction took over Germany :) here, a built-in cooker - just the top, the oven underneath is standard electric - with 4 or even 5 “burners“ (where you can fit really large pans) from Bosch, Neff, Miele or Siemens costs about 500-1000€ depending on the manufacturer and size. It is super responsive, you can add and reduce heat in an instant, it’s quick and efficient, you get used to it really fast. Never going back to gas or the slow oldschool electric stoves! And cleaning is soo easy, just incredible. Also the good ones don’t have this problem with turning the magnetic field on and off, i.e. it does this because it’s a part of the technology, but you don’t notice it, the food just keeps cooking :)
I impulse bought an induction top years ago. I don't use it often, but having the extra burner when things are really going is super useful. It isn't the best one (but it is a duxtop), but it really gets the job done and is super responsive. It is great to be able to take it to pot lucks and outside events that have electricity. The only thing I don't like about mine in particular it is it is prone to overheating itself.
I think it's a little misleading to call induction expensive. There are models at most price ranges these days. Maybe not the cheapest of the cheap electric coil range, but certainly on par with almost any gas stove.
Watching this while using that same portable unit. :) the second one. Interested to hear if you find particular food easier. We found the temp setting reliable for hard boiled eggs. 2 inch of water, wait to boil, set to 240 degrees for 12 min. Consistent results. Pans will vary, but the range and pan combo seems reliable.
I bought the exact same model and it works great as it doesn't heat up the kitchen. BUT the dynamic power supply and coil creates ultrasonic harmonics which send my cat running for cover. I've used a spectrum analyzer and there's a 20-22KHz spike which seems loud enough to cause discomfort for your pets.
I got the first duxtop hob 13 years ago and fell in love enough to ditch my gas range/oven altogether. I have a tiny 1920s kitchen so it saved a LOT of space (for oven, I switched to a microwave w/convection). Now I have a slightly fancier flat hob and an induction bowl wok hob and they are sufficient for 98% of my cooking (total cost:
He has a slightly different opinion: basically that he personally is using electric radiant heat because he's used to it, it's cheaper, and it's good enough. Not saying he hates it but he's not an early adopter.
I got the $150 dux top burner and it is really good. No pollution, easy to clean, better control than both gas and traditional electric. There are issues with it though, if you don't have cast iron or other induction compatible cookware you will have a problem. Also because the environment around the pan isn't as hot, you may have to cover pots and pans that you wouldn't have to on gas or electric to spread heat
I own a "cheap" induction cooktop, I absolutely love it. A breeze to keep it clean. Heats up fast, cools down fast, it is great and makes me want to cook more.
When I renovated my kitchen 10 years ago I went to induction and I don't want to ever go back. It didn't take me that long to figure out how to use it although I did nearly start a fire One thing I found is that different pans heat differently. So if I have to scale up a dish to a larger pan and that pan is a different brand to the small one I have to make adjustments to my settings. Also woks, at least proper can be a problem. But in all said and done once you are used to it induction is faster and easier than gas. Truely I love that it's faster and I love that it's easier to clean. Seriously I hate cleaning gas stoves. That said I wouldn't switch from gas to induction unless I was going to replace the stove anyway.
I have a gas stove running on bottled gas (propane). Im on a rural property that is, technically, 'on grid', but being the last pole on a line (not on a loop), our electricity supply is unreliable. We have solar and battery backup because we run a lot of freezer space, but im very happy not to be 100% dependent on electricity.
I absolutely love how you break things down into intuitive terms. It really makes it much easier for me to deeper dives into the subject when I have built some intuition for it. Please keep up the trend! It's why I keep coming back.
The best thing IMO is that because the glass doesnt reach insanely high temperatures it is WAY less scratch prone. After about 7 years with my induction burner there are litterally zero scratches on the surface.
As someone who grew up with induction, i actually relied on the hum of the stove do judge the heat level. So I had to learn visual heat management when moving out to a normal stove.
Switched to an induction range several months ago, and I'm still astounded by how much better it is than any gas or electric stove I've used before. The speed at which it heats a cast iron pan makes using them more enjoyable, and I've stopped forgetting the kettle and leaving the kitchen because it boils within a minute. And the ease of cleaning is unparalleled. We must have a good one because uneven heating hasn't been an issue. The noise does bother me a bit, but most noises bother me so I'm almost always wearing noise-cancelling headphones anyway.
I've been using induction for the past 12 years. When I started, getting the cookware was not easy. Some shops did not even stock suitable pans. It is different now. I would not go back to any other form of cooking. I also like that when I don't need to use the hob, I can use it as extra preparation space.
I have an induction range for about 8 years now and love it. Back then it was around $2000. I've looked around and see you can still find them at around $2000 or less.
So basically I came here researching if my induction heater is working properly or is it a thing of induction heating itself. I noticed that under 100C (boiling point for you Americans) it does act like it's turning on and off to achieve somewhat desired temperature (80 60 40 degrees C), but from 100 and above it's on all the time. And what is different from my gas stove, that boiling point at 100C is so much more volatile on induction than on gas heater, and boiling water without splashing all around is mission impossible. So thank you for making me realize that not all induction heaters are the same and that I will have to do some heavy research before fully committing to induction...
I got the IKEA portable induction stove - it's not the cheapest you can get (though it is pretty cheap) and it doesn't have a timer (that a lot of cheaper models do have), but it is still pretty great! I love the fact that it is both so much more powerful than my gas range but also has much better granularity - with 9 different power levels I get much better control of cooking than I could ever get on a gas range! I learned a lot of new tricks you can do with an induction stove that are hard or impossible to do with a gas range. The simplest trick is when you want to cook sth at a low and steady temp, you can start quicker by boosting the pan at level 7 for 30 seconds, then put your food in and power down to level 3. Levels below 5 are pulse modulated and getting the pan up to the correct temperature in a pulse modulation mode is as frustrating as on a gas stove, but now you don't have to - the accuracy and fast response of an induction stove let's you get quickly to whatever temperature you want and then quickly down again.
What you may find more beneficial is instead of getting a range cooker, you may want to look at a separate hob and oven. Its more common in the UK to have them separate and you can potentially save yourself some money. We recently upgraded mums kitchen to induction and its been working great. The only thing I would say is make sure you get one that has enough output. We were almost missold one that would simply plug into the mains rather than having ita own dedicated electrical supply. The downside of "plug in" varieties is that they cant have all the hobs on high at the same time and would cycle between each one like trying to keep plates spinning. If you like using all your hobs like I do then this is something to look out for. Also by getting a separate hob/oven it means you're not limited to the combinations that the manufacturers make. Allowing you mix and match to your hearts and/or budgets desire. It also means you can disconnect where the oven is, allowing you to elevate the oven somewhere else and eliminating bending over.
We decided to change to induction cooking back in 2013 & loved it. But unfortunately, had to go through some learning curves, but I think we got it down pat now. . One thing that most UA-camrs I watched NEVER mention [or at least, I didn't come across any] is that induction cooking is a system, i.e. the induction stove is half of the system and the other half are GOOD QUALITY cookware. You need good design & construction for it to work best & efficiently. . 1. If your cookware is barely magnetic, then it will not heat up quickly or worse it will not reach the high temperature you need for that sear. 2. If your cookware construction is poor, e.g. aluminium pan with poorly designed steel plate at the bottom, it may vibrate & hum that will drive you nuts. Another cookware design/construction to avoid are pans with small magnetic stainless steel round plugs underneath. 3. Good quality cast iron & carbon steel cookware work great. Make sure the bottom is flat & will not scratch your stove top. Note that, unless it is purposely designed to be concave bottom which will flatten out when heated, like apparently the updated Matfer Bourget carbon steel pan design. 4. Good quality high magnetic cladded pan construction & make sure the bottom is flat. 5. Well established brand name does not necessarily guarantee a good induction cookware performance. Example, Le Creuset brand is famous for their cast iron cookware, but we purchased their non-stick aluminium skillet with a magnetic bottom plate insert & it vibrated, noisy & had to set the stove to higher setting compared to their cast iron skillet. I think they discontinued this though & have a different construction now which we have not tried & probably will not. 6. Bring small rare earth or neodymium magnet with you when purchasing a cookware to gage the magnetic properties of the bottom. Don't use fridge magnet since it's too weak to feel the magnetic pull from the pan. . Hope this helps for those who are on the induction fence.
We cooked on gas for over 40 years, for the past 8 we’ve had a GE Profile induction range. We really like it and no problems with the transition. Most of the problems I’ve read about seem to stem from the inexpensive 110VAC induction “hotplates.” Their small coils are no help, either.
Recently m, I’ve had a couple of power outages, and I’ve realized how crucial it is to not rely too much on electricity. Without a gas stove, there was no way that I could cook have my dinner.
I have a full induction stovetop from Siemens . It's high quality. I had been using gas before for most of my life. But I love induction much more. It has all the advantages of gas (easy to regulate heat), it's much faster at boiling water and much much easier to clean up. Unless I could not use it I would never go back to gas.
I have an electric vehicle with a travel trailer that runs everything but the cooktop off electricity. So I got an induction cooktop for it, much like the one you have. It's great - now my cooking while camping is also 100% electric. (Note: This trailer has a battery and solar panels of its own, and my EV has an electrical socket, so I can even "boondock" camp with it. The trailer also notably _doesn't_ have an oven, not even a gas one. Nor a microwave. So I have a compact air fryer to act as oven.) My house has two kitchens (the basement is basically its own apartment, which we've had renters in until very recently.) The main kitchen has a glass-top electric range with convection oven. The basement has gas range. So I've been able to test all three. (Humorously, both main floor and basement also have convection microwaves, AND we have a countertop air-fryer; so we can convection-bake five things at once if we really felt like it. Six if we get the compact air fryer out of the trailer.) Once you get the right cookware, induction is *GREAT*. I prefer it to both of the other stovetops. But… There are times a conventional "conduction exposed heating element electric" would be nice. The glass top - while much easier to clean than the conventional exposed heating element kind I had in my previous house - just doesn't heat up as fast, since the heat has to pass through air then glass to the pot/pan.
Another great one! I got a Duxtop several years ago and was also curious about the same stuff! It only cycles power on/off up to level 2 (out of 10), starting from 3 it does continuous power (I haven't tested the temp setting). I assume it varies with different models, so that could be why the second one worked better. Also tested how much less efficient it was than an electric kettle. Assuming the kettle is near 100% efficient, with this I suppose you can ballpark the number for the induction one. Took 98Wh for the Duxtop, and 86Wh for the kettle to boil the same amount of water, so about 88%. The Duxtop was still quite faster, as it was running at about 1760W. Some energy in the induction is lost in the power conversion, same why charging with a cablei s more efficient than wireless charging.
I bought an induction hotplate the other day, and for some of my pans, it's amazing. For other pans I prefer you're they operate on my standard electric hotplate. But I do find it remarkable and fascinating and fun to use
Ha! This is the video I was looking for two months ago when my old coil stove broke. I bought an induction stove and I love it, it takes a few day to understand how it works but then it's all pleasure. And I love that it's a smooth surface with no cavities, I always hated cleaning under the coils of my old stove. If you have the right pans for induction there's just no downside to it! It's clearly the way of the future. Oh and by the way your stick figure with eyes is the stuff of nightmares
Easy to clean, doesn't warm the kitchen in summer, and also i can set multiple timer and cooking temperature: perfect for cooking pasta while preparing the sauce
Something to keep in mind when purchasing an induction cooktop is the noise. I’m a bit autistic and am sensitive to some sounds especially high pitched ones that most can’t hear. Induction puts out a lot of high pitched sounds depending on temperature settings.
I love my induction burner, same as the second one you bought. It makes cooking with cast iron and carbon steel a lot simpler and provides a lot of data. I can dial in an exact temperature on the pan much easier
We have shifted to a portable induction cooktop for complete range of cooking for over a year now..and being an Indian, I mean it when I said whole range of cooking and not just fancy pansy stuffs..other than Begunpora(which is Bengali version of Baba Ganoush), everything can be done on this. But, you would need good vessels to cook the way you want. From my experience, Anodised Aluminum(with stainless induction base) with Granite non sticky finish work best for subtler and nuanced cooking. For boiling things, plain stainless steel is good enough.
I bought my first home two years ago and wanted gas in the kitchen (had to do a reno), but because reasons had to settle for induction. I still have difficulties when cooking to adjust the temperature. Where I notice it the most is when doing coffee with the moka pot, either take ages to start boiling and producing coffee or it is instantaneous, doesn’t capture properly the flavour and mostly tastes like it was too hot for the coffee. With the same moka pot and water/coffee variables on a gas stove produces more quantity and better taste.
I had mixed feelings at first, but i used induction plates that had 2 flaws: Too little power settings and small diameter coils. You have that on most cheaper cookers. If you have only 6 steps of power settings that's too crude. Can't set a proper simmer or just that level of boiling you want to achieve. And with those small diameter coils you can only use pans up to 22cm. Those heat only the inner ring. You can see it in your pan, only the part in the middle is active^^ I found a european brand Hendi that's way above the entry level plates. 11 power settings and pans up to 26cm for a budget home induction plate. And very sleek and stylish design.
My family got one of those expensive induction ranges. It also took me some time to come around to it. The most important lesson I learned was patience; any new kitchen equipment is going to take some time to figure out.
I've had that same induction burner for many years. Recently I've upgraded my solar components and have been cooking with the sun! It's a fun way to do something off grid. It does take some getting used to that is for sure.
My RV has an outdoor kitchen with an induction burner. I started using it to save air conditioning. They do take some getting used to and not all pans work or work well. I really like it and hope to switch to it completely.
I recently got an indication range. Never had one till now. It does take time to relearn some of your old cooking habits, but overall I think the benefits have made for a more enjoyable cooking experience.
My girlfriend has an induction stove while I have traditional electric and the biggest learning curve for me has definitely been the speed of the heat response. On my electric stove, most of the time when I pop a pan on there I turn it on full and then wait a bit for it to heat up, testing the heat by holding my hand above the pan and lowering slowly. On induction, it gets hot so fast that you really shouldn't do that.
Great video! Induction is indeed great, and in my opinion it has all the benefits of gas and all the benefits of electric hobs, at the price of having to learn how to use it. I am a bit confused by the comment that induction is expensive, though. My cooktop cost me £300 (UK) at IKEA, and it’s the best cooktop I have ever used in my life. Similar “level” gas and electric cooktops are cheaper (£~200 and £~150 respectively), but none of these is such a significant expense, for something that you are going to use for many years before replacing.
One of my favorite breakfasts, only on an induction cooktop, is to cook egg breakfast burrito filling in the pan, then put the tortilla between the pan and the stove when you're almost done.
As a child, my family cooked on a gas stove top. When i moved out, there was no gas, and i learned to hate electric stove tops. 15 years ago induction cooking became so cheap, i gave it a try. I never want anything else again... except a nice wood/charcoal fired grill, but alas me is a city dweller.
Not all induction stoves are expensive. I got one for £420 even. And it has traditional knobs on the front still, which I actually recommend looking for cos the touch buttons on the stove surface are actually dangerous. They don't work when wet, just like your phone screen, so when water is boiling over and the stovetop is covered in boiling liquids you can't turn the heat off! Having knobs or solid buttons fixes this issue tho I love my induction hob, it's cheap to run, easy to clean cos one solid piece of glass, and fun to use with temperature incredibly well controlled. My cats love walking over everything so I'm glad it's safe for their lil paws too I do need an induction converter plate for my Moka pot though cos it's aluminium but everything else I already owned was induction compatible woo
I have 2 portable induction plates from Ikea, and I honestly just use them instead of the gas stove in my studio apartment. I definitely don't miss having to clean all the nooks and crannies of my gas stovetop
OMG induce a gas-or-nothing girl to induction cooking? I'm in! I grew up shoveling hay and wood into stove for mom. When my hometown switched to briquette in the 70s, I read about industrial-frequency induction furnace in science magazines. In late 80s, my parents got gas burner but I had already left home. My independent cooking begain in my last years in grad school when we moved into a dorm with gas stove. Shortly after that it was all electric burner till ten years ago when I bought a Duxtop countertop burner. Had I not returned that unit due to the terrifying noise, I may still hesitate. (Explanation later.) After 7 years without a functioning oven, I finally replaced my electric (burner) range with a Samsung induction one from Costco before Christmas. Cost: $850 + taxes. Shipping, (basic) installation, hauling (old range) all included. That’s like 4 Duxtop’s top models! But for real, the induction ranges barely give out any noise during normal cooking. (Yes, there is some initial noise when your cookware is cold and you turn on full power; there is also some noise when you turn power way down.) Actual noise level depends on cookware, especially its acoustic resonance frequency. If it resonates around industry frequency of 60 Hz (US and Bermuda, 50 Hz in many other places) or one of its multiples, your cookware may hum when heated without food. But even at resonance, the noise is nowhere nearly as bad as that countertop unit. OK, I have two advanced degrees in acoustics so I owe you an explanation. After using the Samsung, I realized that the problem was not my unit, model or Duxtop, but the form factor. Unless you plan to use it only once every two months, a countertop induction burner is not a good investment. Back to cooking. With three degrees in physics (in addition to reading about it as a little child), I kind of know what to expect. But induction cooking still gives me (mostly pleasant) surprises. Once or twice I evaporated all water when sneaking back to “work from home” for a few minutes. Then, I was used to turning power all the way up for stir fries. This is often necessary on household electric stove but a bad idea on induction stove. It is very true that induction stove does not “hold” temperature - because there is no “stove” to speak of. See, with traditional stovetops, thermal inertia of your food is affected by thermal capacity of your cookware and that of the stove. (Gas stove’s thermal inertia is actually smaller than electric range’s, but still considerable.) To bridge the learning, countertop induction “burners” (there’s no burner, just a cooktop) all uses a thermostat to regulate power input to mimic the behavior of a traditional burner. (Haven’t we all watched too many NuWave informercials.) Some professional induction cooktops are also equipped with temperature control. But like Uncle Roger, I always cook by “feeling”. (This is not to say that your first Duxtop was not defective. It probably had a bad sensor or even a bad relay or other types of regulator. The underlying 120 per second duty cycle is inconceivable by humans and cannot cause observable temperature fluctuation.) My Samsung, like most household induction ranges, does not have thermostat. For most cooking, I turn power all the way up till water boils or oil is hot enough, then turn power down to do whatever I needed to do, knowing that evaporation will quickly slow down or my food will be heated without worrying about overheating. Overheating is quite an annoyance when using traditional electric stove due to its high thermal inertia. (Lifting a loaded frying pan may look cool on camera but is not something I look forward to do in my home.) Just like you didn’t realize the visual cues from gas flame and filament glow, we are often also not cognizant of the mental gymnastic we actually perform to maintain constant temperature on a traditional heat source. (Speaking of visual cue, my Samsung has a simple text display by the side of each coil to omdocate power level and some other conditions.) Food temperature is a function of heat absorbed (produced by heat source, then transmitted into food) and heat dissipated (by evaporation, radiation, convection, and conduction). Unless you are boiling soup or braising, your food reaches a thermal equilibrium (aka temperature) that is unpredicted. You really do use your “feeling” to adjust cooking even if your recipe tells you to “turn power to medium high for 25 minutes.” Recipelized instructions like this is very much useless in induction cooking because everybody’s cookware is different. (Unlike standard microswave oven recipe disclaimers, power difference is of lesser concern.) This is not to say “drop your cookbook.” Rather, start to heighten your “cook sense” when following recipes on traditional stoves today. When you fully commit to induction cooking, you will no longer need the useless part of that cookbook. I know I have offended Uncle Roger’s senses by going induction. But to my credit, I also bought my very first wok after going induction. Hear it, Uncle Roger? A wok! Something I shunned for over 30 years due to inconvenience and because wok is less effective with (resistance) electric heating. Even though the induction cooktop is also flat, the extreme rapidness in temperature change gives me hope that I could achieve gas-like cooking experience. So far, I notice that while the bottom heats up satisfactorily, temperature gradient is too high for a normal wok experience. (This is because the wall receives no heat except from hot food). But if I persist, it is possible that this can develop into a different wok experience. After all, temperature gradient is one of the best features of a wok. Did I mention mostly pleasant surprises? To this day, I still get emotional when I clean cast iron after cooking. A splash of water. Turn power all the way up. Fifteen seconds. Rinse. Wipe. Done. For anyone who’s waiting on the sidelines, I say go induction when your range needs a refreshment.
I love induction for the simple nerdy fact that I can look up the IDEAL pan temp for my food, and know that the pan is EXACTLY that temp steadily unless I choose to change it. You can't get anything like that precision from gas or standard electric.
For me it's the other way around. In my apartment I only have induction. I am totally used to it, but when I go back home, we use gas. It can't tell you how many times I almost burned myselft, because I forgot that gas also heats of the handels of the pot, which induction does not.
I have been using induction for 6 years now, first protable burner which was usable but lightyears away from cooktop, which we had hybrid gas/induction which we switched to pure induction after 3 years... also sometimes sound comes from layers in pans
I think there's one more benefit you didn't quite bring up head-on: compared to electric (and especially gas), the improved efficiency of induction means your kitchen doesn't get as hot, and you don't sweat as much when you're working at the stove! :-)
Induction in the Netherlands is the standard at the moment. New houses have induction exclusively since there is no gas anymore. Older houses can cook on gas, and many do, but I have removed mine and have switched to induction. It is not that expensive here. Mine boils water in a few minutes, senses that it boils and turn down the power so it doesn’t overcook and notifies me about that. It only does the on/off switching on the lower power levels, the cooking zone adapts to the size of the pan, and it is just amazing hoe easy it is to clean. Induction is the future. Period.
The immediacy of how induction responds also makes it much easier to work with than an older electric burner, since the heating coil in the latter doesn't heat up and cool down as quickly as an induction cooker, or a gas burner.
My experience with gas stove cooking is completely different as I did like the power it provides I was actually anoyed to look at the flame all the time and not be able to set discrete power levels wich would according to specific heat capacity heat your food slower or quicker. As an addition wet food has higher heat capacity and dry food less. Also it is very common for induction stoves to cycle on and off under 1000 Watt(europe) and vary constant power above. According to my own experience it is always better to use an open plam to sense the heat of the pan then to rely on gas flame size because every burner is diffrent. Practice is of course always required and the key to success.
We got an induction cooker for around £800 and it's great, boils water faster than the kettle and keeps the temperature just fine, you do not need to spend thousands on one
I'm missing one feature being mentioned, the timers on induction stoves. Lots of meals have a time things have to simmer or boil after the initial work you do in the pan or pot, having the stove turn off automatically after a time is a small but amazing quality of life feature. Instead of when lets say cooking soup the timer goes off and you have to get up to turn off the gas, you can just stay seated and finish reading the chapter of your book as the soup will stay warm for a while anyway. Of course I'm not saying with induction you should leave the kitchen unattended and possibly burn down, but it's a lot easier to sit in view of it and do something else.
I've already ordered my eclipse shirt - have you? Get yours at dftba.com/minuteearth (order by Monday, March 18 to be sure to get it in time)!
Gas is really bad for indoor air pollution especially for your kids. Here in Europe induction hobs are dime a dozen they are much cheaper to operate more efficient and faster to cook
You do now some induction stove tops are a lot less expensive than what you show in your video right?
I use an induction stove top as it's what's in my apartment, and checking the model revealed it's something like 1500ish€. Even though it's wired in single phase and I can't use it's full three phase capacity, it's still been alright and I haven't had problems with it. Only things that are a serious downside are stir fries with carbon steel wok, as to stir you need to go off the cook top, which stops the heating... (not great)
I spent 8 years working in a kitchen with gas stoves and at some point had to work at a korean ramen shop that used induction exclusively. I found that the induction was generally more responsive and aggressive than gas and I liked it. I also greatly enjoyed the lack of fumes and lack of waste heat. Induction was obviously safer which was nice to have as a worker.
Pro tip: When using gas I would often lift the pan away from the burner a little if needed more immediate control of the heat. This is very common in line cooking because every second counts and you can't waste time fiddling with knobs. I wasn't sure if it would work with induction and most induction stoves turn off if your pan is too far away but there was a little wiggle room there and it was something I could rely on to more directly control how heat was being created from the magnetic field. In the case of induction I wouldn't often fully remove the pan up form the surface but I would more often angle the pan one direction or another so that part of the pan would still be in contact with the range. This is good for things like pancakes that require a little extra control of the heat.
This is a great point about moving the pan, and as a gas stove user, it's definitely something I had to get used to!
I recognized the same thing. In the Netherlands we had gas forever and it's great to cook with, but recently tried induction and I liked it as a second-best. Electric cooking is the worst, but induction, yeah I can totally make that work.
at least with the model I have at home, the shutdown isn't instant (though it definitely does shut off eventually), so I find that there is enough time to shift around the pan for stuff like pancakes, even going a significant distance away from the surface
But yeah, this is something to consider for sure.
I think some newer induction stoves have a variable field location and actually allow you to put a pan basically anywhere, which might actually be sorta bad for the sake of this kind of fine-control? Not sure as I haven't actually experienced one of those myself.
Pro Tip: Those portable induction cooktops are great replacements for the traditional "hot plate" and very convenient for "mobile cooking" the power output on them tends to be dwarfed by built in cooktops which could easily be twice the power. Basically, don't let a portable stove be what determines if you like induction or not.
The on-off cycle of induction drives my wife nuts. On the cheap cooktop I bought to experiment with you can see water boil then stop then boil then stop. It seems that more expensive ones have better regulation, so they'll turn on fractional amounts when you hit the right temperature. No one advertises this feature so you just have to get lucky in the reviews hoping someone mentions it.
My dad's induction burner lets you set the wattage of each burner so it doesn't need to cycle
Yeah, this bugged me about my old cheap induction stove as well. Also, the area that actually gets heated is really low for the cheap ones, so you end up with a lot of hot zones in the middle and very cold towards the edges, even though the pan fits the burner.
The expensive ones are substantially better, but for now I'm really happy with the gas stove in my new apartment :)
Aint that because you are setting the power too low? Put it on max and it won't turn off
@@SpottedPredator Not sure you've cooked a lot, but most foods aren't cooked on the highest setting of your stove.
Uh, who cooks food with max heat all the time?? Cheap induction cookers will almost always have severe hot spots, and inadequate power control (the period of the duty cycle is long enough to be noticeable, making it harder to control the pan's temperature). To put it into context, modern AC-DC wall warts use at least 40 kHz duty cycles, allowing for smoother voltage and current levels, and greater range of control over the output power.
Since induction cookers operate in kilowatt levels, the components needed are much more expensive than a 65-100W charger. Hence, the trade-off between price vs power output control.
I own one of the aforementioned crazy-expensive $1500 induction cooktop, and it's an incredible piece of technology. It can sense the pan temperature within 2 degrees, and you can set the temperature accordingly. It also comes with a probe that lets you automatically adjust the temperature based on what you want the pan/pot contents' temperature to be.
automated temperature-perfect cooking sounds amazing. I'm used to that sort of fine control from some high end ovens with sous-vide support, but not from a stove. I guess the pricepoint exists for a reason
I use an induction cooker but it's Rs 1500 instead of $1500
Within 2 degrees celsius or the other one?
If anyone is interested in a control freak (the hob these guys are talking about) breville (sage in the UK) have announced a ‘home’ version that’s a bit cheaper, coming out in a few weeks
@@gilbertbw
Good it is about time. This should not be so bloody expensive.
Another thing to be aware of with induction: when seasoning cast iron or carbon steel, it’s basically impossible to get the sides of the pan hot enough. So at least the first time(and any future times after fully stripping the pan), you’ll need to use the oven method, instead.
The bit about warping pans on high heat deserves a re-mention here particularly with seasoning. Medium heat only unless you’re boiling water.
It depends, you don't necessarily need to limit yourself to only use half of your stove, but you need to provide something cool to dump the heat in and potentially choose cookware that is capable of taking the heat you may create without warping.
Something you should never do on induction is to preheat cookware on anything else but low to maybe medium-low heat, as that's what really warps your cookware. Frying in a wok or a proper pan on high heat doesn't.
The side heat really threw me off switching from resistive electric to gas. I was not expecting stuff to be burning on the sides while the center was still cool! Of course with practice it's manageable, but if I get a chance to switch to induction I will.
When seasoning cast iron, it is utterly impossible to keep the temperature stable enough outside an oven. My grand-greathmother put them in the oven, my granny did, and so do I.
I really enjoy my induction cooktop because I'm disabled, and stoves are *absolutely not* designed for use from a sitting position. The burners are basically at eye level. Apparently they do have side-open ovens, at least (a fact I only learned a couple weeks ago) but they cost 5-10 times as much as the regular kind, and an oven is already a pretty expensive appliance. I can just put an induction cooker on a table I can get my wheelchair under, and now I have a stove I can actually use comfortably.
Thank you for sharing this experience.
@@WizarthYou're welcome! Only really being able to practically use a microwave and toaster when trying to cook makes learning pretty difficult, lemme tell you. Adding the option of a proper stove (even a single-burner induction cooktop) helped a lot.
The real irony is how much I enjoy baking, when I can't use the dang oven without help.
You may be better served by a cooktop and wall mounted oven. Its a common configuration -- my cooktop and oven are completely seperate. That way, a kitchen could be built to have the oven at the best height. And for a wheelchair user, the Neff Slide and Hide (where the oven door just slides into the oven) might be a good idea. (Disclaimer : this might not be the cheapest)
@@SM-fu4gnThanks for the recommendation, although I'm not sure I could get one of those here in Canada.
I bought a used induction range last year and it's one of the best purchases I've ever made. Once you get used to gaging the knobs it's super quick, powerfull, responsive and easy to clean. On max level the water boils so hard it makes waves and splashes out of the pot
Absolutely........
Boils a huge pot of water for spaghetti and keeps that rolling boil for as long as you want.
Not to forget the "does not completely wreck a kids hand if they touch it" effect.
@@wernerviehhauser94 but teachable moments
Another advantage is cleaning. No creases and small pieces and grills makes cleaning really fast!
This is why I hated my gas stove top. Impossible to clean immediately so it end up building up nasty grime over a month until I forced myself to wash and scrub all the pieces
I never have to clean my induction, it's so good
@@MauroTammyeah I hated it
YES. A gas stove is so miserable to clean, where a little buffing on an induction surface makes it look as new as the day I bought it.
Downside is the glass surface can shatter or scratch if you use heavy cookware, like Cast Iron.
"no response from the company" in other words they know their product is shit and they're hoping you just won't bother to return it
Helen Rennie mentioned your videos yesterday in her video and now youre mentioning her. Slay
She makes such great content - I always learn SO MUCH from her videos!
it always warms my heart to see legends recognizing legends
In the year 2024, someone unironically said “slay.”
@@addammadd a lot of people do actually especially on Twitter lol
Fun that you and Helen Rennie shouted out each other in your latest videos, you both make some of my favorite cooking content on youtube!
Both channels share the analytical approach to cooking that I like so much
Another thing to consider when getting induction heater is the material of your pan. Not all metals are ferromagnetic
That's the most relevant point to induction, honestly, as one may need to replace a significant share of the pots and pans one has.
One should probably think twice about non-stick coating on cookware one intends to use on induction, too, as the coating has a temperature limit at which it disintegrates into toxic fumes and this limit is reached relatively quickly with induction stoves.
@@KarlKarpfenyep... found out the hard way
The pan material does not need to be ferromagnetic, just electrically conductive.
Test the pan with a magnet . If it sticks , it will work.
we switched almost a year ago, in our kitchen. the LED thing is neat. but I've moved around a lot and all different stoves, so learning how hot is what, is more a matter of hovering your hand over the pan to feel the radiant heat off it, or a flick of water, that kind of thing, so I adapted easily. now i have one of those portable ones in my home office for quick nibbles, popcorn, or the like. they're awesome as heck!
You missed out on the best part! A built-in induction is more than twice as powerful at 3700W as the plug in countertop model you used. Also the noise depends on the pan, my cast iron griddle makes no noise. Induction coils also don't ahve to be a circle, my cooktop has 4 oval ones in row that you can control individually and works great for weird size or long rectangular griddles. Thermador makes one with lots of little coils over the whole surface that can work with any size pan.
The one in the video has a fan that is quite loud. I can't hear the pan at all, just that fan when I use it. The built ins probably don't have that issue.
@@pikapomeloI have a €50 Ikea one and the fan isn't really noticeable. It does everything I need, the downside is only one pad but that pad can output 1800W
@@dykam interesting. Maybe another good example of lots of variation out there coloring our experiences. Seems like that one portable was broken in the video and some are a lot louder that others.
@@dykam I looked at the IKEA hob but went for the Tefal 2,200W portable induction hob at £65.
Brilliant.
I have cooked on induction cooktops for about 30 years and love it. It's so very fast. If you use it for a while you get used to the amount of heat produced. I used the little single element cookers when I was between stoves one time and we hung on to it for outdoor use or emergencies. In my experience, those little ones aren't very good and do not reflect induction cooking. Spend the big money and get a good GE one. They are worth it. My burners have never made any noise, so I don't know what people are talking about. I will never leave induction cooking for anything else. Plus my pots and pans stay nice and clean.
I think the noise depends on the pan and comes down to you are creating an intense alternating current the frequency of which will ever so slightly move the pan, so it's possible that it stats buzzing faintly
It's gonna be generally quieter than the noises of something cooking, boiling or sizzling inside the pan or put, but especially at the start, before the heat is high enough, that buzz is gonna be quite audible
@@Kram1032 Yes, all my cookware is solely intended for use on an induction cooktop and makes absolutely no noise.
My Tefal 2,200W £65 portable single burner induction hob is brilliant with great heat output and no real noise to talk about. Brings a huge pot of water to a rolling boil and keeps it going...... forever!
Perhaps our UK 13amp plugs and 230V electrics make a difference........
I bought an induction cook top 3 years ago to let me make noodles in my small basement room.
Now it sits on top of my ceramic cook top, because it heats up faster, cooks faster and actually sears food I put in it.
If I ever get rich and own a home, I'll definitely be including an induction cook top for my home, and maybe one with an indent for a wok.
I have two portable induction stoves and I love it. First, I bought only one to understand if I can work with it. It took me some time to understand the different options I have on mine and when I should use the power or the temperature option. Once that settled in, I realized that I need to have two of them to properly cook some dishes without switching between pans and pots. My best moment was making several liters of yogurt overnight, as I can maintain a consistently low temperature.
I've been cooking with induction for over 20 years and love it. I would never go back! It does take some getting used to -- including issues not addressed in this video. But making the transition has been well worth it for our family. The improved air quality is great. And the fact that it doesn't warm up the kitchen so much in the summer is also a huge benefit.
Which issues weren't included?
I have a temperature gun that I use all the time in the kitchen and wonder why more people don't have one. It only measures surface temperature, but that's still very useful information for many common cooking tasks.
because most people use their 3 senses of sight, hearing, and smell, to determine the temperature. a thermometer is only needed if you really really need a very specific temperature
@@BanditLeader seems alot more wage than just pointing the thermometer in there to see it live and for sure.
My Dad is also of the faction "i just see and feel" half the stuff hes cooking is unnecessarliy burned ... fat sprinklers all over the kitchen workspace and burnt in stuff in pans in pots
A thermometer saves you all the trouble learning any of that while being more reliable.
Even alot of high profile cooks like jean prierre recommend using such a thermoemter because its so easy
Numbers >>>> some subjective feelings
even more when such a thermometer costs below 20 dollars and you just want to cook casual
It is interesting to me just how common induction is in Japan. I also love gas in general but induction is just where the future is. Reading about gas pipelines in the US and how much green house gases they leak is eye opening.
It's also useful in hot climates imo coz it don't heat up the room, meaning you don't have to use more energy for cooling.
Yeah this is also very meaningful in terms of green energy production.
With electric heat pumps, cars, and induction stoves, we can eliminate massive amounts of fossil fuel use that happened outside of the electric grid. Like in most countries, only 10-20% of gas use is actually for electricity. Most is for heating and cooking.
Combined with green energy, this lets us replace BILLIONS of tons of fossil fuels with some millions of tons of metals and other resources for the electric grid.
And even though this means that more things rely on the electric grid, our increases in efficiency and home photovoltaic means that many countries actually have dropping electricity consumption!
@@TaLeng2023fr any professional kitchen with induction is going to be significantly cooler and also doesn't require as many eye-wateringly expensive extractors and ventilation just so the room is slightly cooler than Hell itself.
It is now also very common in Germany, and having experienced both gas cooking in my childhood and adolescence and standard electric stoves later on I would never ever want to give up my induction cooker (a “cooking field”, as they say in German 😊) with 5 “burners” and sliding zone where you can basically turn the half of the entire surface on to fit also large pans! Induction is responsive, fast, adjustable and cleaning the stove is just so easy. Not sure about the environmental aspects, but it is apparently better in this regard as well :)
Induction is very common in the US too, but mostly in rural areas. My last trip to Japan I saw a mixture of induction burners and gas burners at the places I stayed.
Gas is actually pretty cringe, the only thing it does well is that it works with all cookware. It is less powerful than both Electric and Induction, harder to clean, and it really pollutes your house.
Cooking soup - induction stove
Stew - slow cooker
Roasted potatoes - par cooking in a microwave followed up by crisping in an airfryer
Stir frying - gas
Cup of tea/coffee - electric kettle
Rice - rice cooker
Toast/sandwich - panini grill
BBQ - charcoal
In 2012 we came home from work and saw my mother shirt sleeve was singed from the gas stove (she was at the time in her 70's). I shutoff the gas to the stove and unhook the electric to it. Told everyone to use the microwave for the next week or go out to eat. A week later, after much research, an induction stove was delivered to replace to the gas stove. Never gone back and no regrets.
When we brought our new home in 2017 .. we took the induction range with us .. replace it with a regular electric so the house can be sold.
Pros - easier cleaning .. faster cooking .. safer .. less electric .. better control.
Cons - Cost .. must use iron based cookware .. %100 aluminum will not work .. range is 2-3 times the cost of an equivalent regular electric.
Advice - use a multi-layer pan/pot. 3 layers minimum .. 2 steel outer with an aluminum core. Cast iron works great.
My favorite thing about cooking with induction, is that you can put a piece of paper over the surface before cooking. Especially when making jam it’s so satisfying to remove the paper after you’re done, and everything is clean.
My second favorite thing is that I don’t have to worry about the cats burning themselves on a hot plate, hot part of the cooking stove
My third favorite thing is that I don’t have to worry about leaving the gas on. Because when the plate gets to hot it automatically shuts down.
I had a very expensive one.
That is one hell of a fancy gas stove.
I have always cooked with induction. Never found the obsession of gas understandable.
I invested in a 3500W stove that doesn’t turn off/on if it reaches temperature, it just gives a certain amount of energy the whole time. It even has a step where i can set it to a temperature.
Great video, hope you can transfer and join the rest of us in the future
I just bought a single element induction unit for $60 at Costco. I now CAN'T WAIT to get a full induction cook top. My el-cheapo model heats compatible (ferrous) pots and pans super fast and when you turn the power down, the reduction is immediate as the cooking surface retains very little heat and the magnetic field that does the heating work is instantly reduced. It also doesn't create any unnecessary heat in the house which is great in the summer. Can also take the single unit version outside, if you feel like it, to boil corn on the cob, pasta etc. It is cool to the touch in about 1 minute. The only sound is a small fan in the bottom of the device. DO NOT doubt this technology. IMO you'll trust it and love it very quickly.
I'm a big fan of induction cooking (the lack of mess from oil polymerizing to the cooktop is worth it in itself), but what was difficult for me in induction was that the heat ONLY works if the pan's completely horizontal. For recipes that require shaking or wiggling the pan (crepes, for example), you will have to remember that as soon as you take it a little bit off the burner, it's gonna start cooling down.
As for the "no visual indicator" thing, i think this is really something that happens with every transfer to a new cooktop! When I switch to a new gas or electric burner, I need to reacquaint myself with how the heat's gonna behave on that one - because "full tilt blue flame" or "red hot hob" on one stove does not equate to the same heat output as on another.
I grew up in a place where no one had gas stoves, so I never hard the visual cues that you get with gas. The first time I cooked using a gas range found it really freaky to have an actual fire going on the stove top. I kept checking on it to make sure that nothing else had caught on fire.
yeah, same, cooking with gas is actually a mystery to me. I went from a regular electric to induction and induction was simply better in every single way.
gas is such a wild piece of american culture, growing up in sweden i feel uneasy about having a single lit tea candle in a bowl..
the weirdest part is how they have this fix idea that gas is always way better than anything else, meanwhile 80% of sweden has never even had gas and everything is absolutely fine. It's like seeing a dude in an early model T ford hemming and hawing about whether an electric car will work for him, as he winds the car up and putters along at 20km/h
@@swedneckwhat do Swedes use to cook? When did you all start ditching gas ranges?
@@TaLeng2023 we have never used gas, the only gas networks that have ever existed in sweden (to my knowledge) are a strip along the west coast and *parts* of stockholm.
We went directly from wood fueled stoves to resistive electric ones, and i'm pretty sure at this point all the stoves being installed are induction because it's just obviously the best option.
@@swedneck resistive? Is that the one with the glowing metal coils? I briefly saw those here in the Philippines before induction became THE electric stove.
That's interesting that homes there went straight from wood to electric. We don't really have gas lines here so people use LPG in tanks.
I am from the Philippines. I used to cook in an induction stove. When you don't have a gas burner set up, it's more convenient, and since I don't live in the US, it is affordable. You don't need an entire range, and just having a stove is more efficient than having an stove top oven, as prices can escalate quick.
However, I switched to gas as LPG was low enough until the war in Ukraine in 2022, so I had to switch back to electric as prices for an LPG tank was extremely high. We've sold our double burner as scrap metal as it was unused, but late last year, prices of electricity was rising and needed to keep electricity cost down and we had to retire our induction and went back to gas (LPG) in which the prices may still be high, but it has stabilized a bit. I observed our electric bill and the usage of our electricity bill had went down and a single 11kg tank would last 2 months.
We use both a single burner induction and double burner gas stove. We just use which ever is better to use at the time. So if LPG is cheap, then gas stove else induction. If it's too hot then induction. If we're cooking something that don't fit our induction friendly pans and pots, then gas.
My family has had induction for years now, so long we don't remember when we switched. So everything you just layed out we totally take forgranted. Like how quick water boils, the energy savings and lack of visual queues. We just, do it. And we get ours at a decent price too. So I hope it's not a too difficult of a switch for you
I've gotten used to using the residual heat on my electric glass top to finish the cooking. Switching to gas or induction will require adaptation since they don't have the hot cooktop to use after you turn the "heat" off. It made me think of the earlier cooking on a woodstove where heat regulation was by moving the pan to another location. It's where the low slow recipes come from that are now for the crockpot.
I received your random video recommendation just now and I just had to answer your video, because I also recently acquired a double plate induction stove from the Aldi online shop in Germany. I am in heaven! Because my old cheap 20 bucks electric plate was so sloooooow 😫. It also didn't had much power that I had to wait for 10 Minutes! to get my scrambled eggs cooked anf even then I didn't had a nice browing crust 😓.
For only 80 bucks I got a double plate with 3500 W cooking power, superfast heat up and I got my scrambled eggs done in 2-3 Minutes with a nice browning crust. Talking about finally being about to cook properly - and as a passionate hobby cook, cooking has been yet again a pleasure. Plus the savings I have on the electricity bill I make... I guess I've blown a big chuck of money on the inefficient heat penetration and radiation.
The only drawnback, I experienced yet again yesterday - if you're cooking instant noodles, especially a Curry noodle soup with coconut powder, it will react like a overcooking milk even on the lowest heat setting - so you either have your eyes permanently peeled on the bowl or you'll have to add addtional ingredients like slices of chicken breasts and fried tofu curds to fill the empty spaces, so that t boiling soup has a resisting object in between not to boil over.
I spontaneously bought an induction range a few months ago replacing my electric range…The most difficult thing was realizing that a few of my pots and pans that I really liked were not induction ready. So, I had to replace a few of my favorites. There is definitely a learning curve, especially because there are no visual cues i had been used to with gas and electric. BUT. After a little getting use to, I really love it now. Safer, faster, and cleaner to use….
I would never go back….
Tip: if a magnet sticks to the bottom of the pot, it should be fine on induction. (And for cast iron affectionardos, cast iron works great!)
idk what you mean by no visual cues? you can look at whats in the pan. the contents are your cues for sight, hearing, and smell. look at the food, hear the food, smell the food. the food tells you everything you need to know when cooking
@@BanditLeader a visual clue of intensity of the heat. Like the flame of a gas stove.
My favorite thing about induction is it almost produce no extra heat that makes the room hotter.
But from what i have seen induction is bad when you need to simmer in a low low heat. Setting the heat even to the lowest boil the water like crazy after 10 minutes of simmering.
It's awesome stir frying, deep fry, pan grill and if you need to boil water very quick.
Must be a real crappy, cheap or malfunctioning induction hob........
My £65, 2,200W single burner Tefal portable induction hob will boil ferociously or simmer as requested.
UK 230V electrics, brilliant.
You either have an older model induction cooktop or a cheaper, basic one. The better models have low power threshold so they can maintain temps under 90C/195F for long steady periods without having to cycle. You need better circuitry, (i.e., more expensive tech), that allows more granular steps between each power output level so that precise temps can be dialed in. My induction goes down to 30C/85F and we can make yogurt, hollandaise sauce, and do sous vide with it.
The irony is people think the more power induction has the more expensive it, and that's true to a point. But it's more difficult, and thus more expensive, to make induction that can not only go low enough but also maintain it over a long period to give steady and gentle heat.
I can't love induction any more than I do. Switching from old school electric to induction was the best kitchen decision I ever made.
I recently bought an induction cooktop for my mother in law that has cooked with gas her entire life (but was now stuck with an electric cooktop after a move). It took 2 days for her to adjust to this new way of cooking and also convinced me to get rid of my gas stove and go induction
Induction took over Germany :) here, a built-in cooker - just the top, the oven underneath is standard electric - with 4 or even 5 “burners“ (where you can fit really large pans) from Bosch, Neff, Miele or Siemens costs about 500-1000€ depending on the manufacturer and size. It is super responsive, you can add and reduce heat in an instant, it’s quick and efficient, you get used to it really fast. Never going back to gas or the slow oldschool electric stoves! And cleaning is soo easy, just incredible. Also the good ones don’t have this problem with turning the magnetic field on and off, i.e. it does this because it’s a part of the technology, but you don’t notice it, the food just keeps cooking :)
I impulse bought an induction top years ago. I don't use it often, but having the extra burner when things are really going is super useful. It isn't the best one (but it is a duxtop), but it really gets the job done and is super responsive. It is great to be able to take it to pot lucks and outside events that have electricity. The only thing I don't like about mine in particular it is it is prone to overheating itself.
I think it's a little misleading to call induction expensive. There are models at most price ranges these days. Maybe not the cheapest of the cheap electric coil range, but certainly on par with almost any gas stove.
Watching this while using that same portable unit. :) the second one.
Interested to hear if you find particular food easier.
We found the temp setting reliable for hard boiled eggs. 2 inch of water, wait to boil, set to 240 degrees for 12 min. Consistent results. Pans will vary, but the range and pan combo seems reliable.
Whatever happened to bring water to the boil..... put in eggs... set timer......... keep boiling.
I bought the exact same model and it works great as it doesn't heat up the kitchen. BUT the dynamic power supply and coil creates ultrasonic harmonics which send my cat running for cover. I've used a spectrum analyzer and there's a 20-22KHz spike which seems loud enough to cause discomfort for your pets.
Interesting! My pets don't seem to mind at all...
I got the first duxtop hob 13 years ago and fell in love enough to ditch my gas range/oven altogether. I have a tiny 1920s kitchen so it saved a LOT of space (for oven, I switched to a microwave w/convection). Now I have a slightly fancier flat hob and an induction bowl wok hob and they are sufficient for 98% of my cooking (total cost:
Nice to see that Technology Connections and Minute Food share opinion about induction cooking.
He has a slightly different opinion: basically that he personally is using electric radiant heat because he's used to it, it's cheaper, and it's good enough. Not saying he hates it but he's not an early adopter.
I got the $150 dux top burner and it is really good. No pollution, easy to clean, better control than both gas and traditional electric.
There are issues with it though, if you don't have cast iron or other induction compatible cookware you will have a problem. Also because the environment around the pan isn't as hot, you may have to cover pots and pans that you wouldn't have to on gas or electric to spread heat
I own a "cheap" induction cooktop, I absolutely love it. A breeze to keep it clean. Heats up fast, cools down fast, it is great and makes me want to cook more.
When I renovated my kitchen 10 years ago I went to induction and I don't want to ever go back. It didn't take me that long to figure out how to use it although I did nearly start a fire
One thing I found is that different pans heat differently. So if I have to scale up a dish to a larger pan and that pan is a different brand to the small one I have to make adjustments to my settings.
Also woks, at least proper can be a problem.
But in all said and done once you are used to it induction is faster and easier than gas. Truely
I love that it's faster and I love that it's easier to clean. Seriously I hate cleaning gas stoves.
That said I wouldn't switch from gas to induction unless I was going to replace the stove anyway.
We still use our 30 year old round-bottom wok on our induction.
Works fine
Love induction cooking & easier cleanups!
I have a gas stove running on bottled gas (propane). Im on a rural property that is, technically, 'on grid', but being the last pole on a line (not on a loop), our electricity supply is unreliable. We have solar and battery backup because we run a lot of freezer space, but im very happy not to be 100% dependent on electricity.
I absolutely love how you break things down into intuitive terms. It really makes it much easier for me to deeper dives into the subject when I have built some intuition for it. Please keep up the trend! It's why I keep coming back.
The best thing IMO is that because the glass doesnt reach insanely high temperatures it is WAY less scratch prone. After about 7 years with my induction burner there are litterally zero scratches on the surface.
I've cooked on induction for most of my life, and I cook by ear (the buzz) instead of the visual flame, I use the buzz of the induction plates/ pans.
As someone who grew up with induction, i actually relied on the hum of the stove do judge the heat level. So I had to learn visual heat management when moving out to a normal stove.
Switched to an induction range several months ago, and I'm still astounded by how much better it is than any gas or electric stove I've used before. The speed at which it heats a cast iron pan makes using them more enjoyable, and I've stopped forgetting the kettle and leaving the kitchen because it boils within a minute. And the ease of cleaning is unparalleled. We must have a good one because uneven heating hasn't been an issue. The noise does bother me a bit, but most noises bother me so I'm almost always wearing noise-cancelling headphones anyway.
I've been using induction for the past 12 years. When I started, getting the cookware was not easy. Some shops did not even stock suitable pans. It is different now. I would not go back to any other form of cooking. I also like that when I don't need to use the hob, I can use it as extra preparation space.
When we moved we went from electric to induction and it's been great so far, only how quick induction can heat up cought me off guard once.
I have an induction range for about 8 years now and love it. Back then it was around $2000. I've looked around and see you can still find them at around $2000 or less.
So basically I came here researching if my induction heater is working properly or is it a thing of induction heating itself. I noticed that under 100C (boiling point for you Americans) it does act like it's turning on and off to achieve somewhat desired temperature (80 60 40 degrees C), but from 100 and above it's on all the time. And what is different from my gas stove, that boiling point at 100C is so much more volatile on induction than on gas heater, and boiling water without splashing all around is mission impossible. So thank you for making me realize that not all induction heaters are the same and that I will have to do some heavy research before fully committing to induction...
I got the IKEA portable induction stove - it's not the cheapest you can get (though it is pretty cheap) and it doesn't have a timer (that a lot of cheaper models do have), but it is still pretty great! I love the fact that it is both so much more powerful than my gas range but also has much better granularity - with 9 different power levels I get much better control of cooking than I could ever get on a gas range!
I learned a lot of new tricks you can do with an induction stove that are hard or impossible to do with a gas range. The simplest trick is when you want to cook sth at a low and steady temp, you can start quicker by boosting the pan at level 7 for 30 seconds, then put your food in and power down to level 3. Levels below 5 are pulse modulated and getting the pan up to the correct temperature in a pulse modulation mode is as frustrating as on a gas stove, but now you don't have to - the accuracy and fast response of an induction stove let's you get quickly to whatever temperature you want and then quickly down again.
Huh, my €50 Ikea portable stove has a timer. It's a few years old now.
@@dykam weird - I thought they only had the Tillreda 1 heating area model (that I got) and the Tillreda 2 area model, neither of which has a timer.
What you may find more beneficial is instead of getting a range cooker, you may want to look at a separate hob and oven.
Its more common in the UK to have them separate and you can potentially save yourself some money.
We recently upgraded mums kitchen to induction and its been working great. The only thing I would say is make sure you get one that has enough output. We were almost missold one that would simply plug into the mains rather than having ita own dedicated electrical supply. The downside of "plug in" varieties is that they cant have all the hobs on high at the same time and would cycle between each one like trying to keep plates spinning. If you like using all your hobs like I do then this is something to look out for.
Also by getting a separate hob/oven it means you're not limited to the combinations that the manufacturers make. Allowing you mix and match to your hearts and/or budgets desire.
It also means you can disconnect where the oven is, allowing you to elevate the oven somewhere else and eliminating bending over.
We decided to change to induction cooking back in 2013 & loved it. But unfortunately, had to go through some learning curves, but I think we got it down pat now.
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One thing that most UA-camrs I watched NEVER mention [or at least, I didn't come across any] is that induction cooking is a system, i.e. the induction stove is half of the system and the other half are GOOD QUALITY cookware. You need good design & construction for it to work best & efficiently.
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1. If your cookware is barely magnetic, then it will not heat up quickly or worse it will not reach the high temperature you need for that sear.
2. If your cookware construction is poor, e.g. aluminium pan with poorly designed steel plate at the bottom, it may vibrate & hum that will drive you nuts. Another cookware design/construction to avoid are pans with small magnetic stainless steel round plugs underneath.
3. Good quality cast iron & carbon steel cookware work great. Make sure the bottom is flat & will not scratch your stove top. Note that, unless it is purposely designed to be concave bottom which will flatten out when heated, like apparently the updated Matfer Bourget carbon steel pan design.
4. Good quality high magnetic cladded pan construction & make sure the bottom is flat.
5. Well established brand name does not necessarily guarantee a good induction cookware performance. Example, Le Creuset brand is famous for their cast iron cookware, but we purchased their non-stick aluminium skillet with a magnetic bottom plate insert & it vibrated, noisy & had to set the stove to higher setting compared to their cast iron skillet. I think they discontinued this though & have a different construction now which we have not tried & probably will not.
6. Bring small rare earth or neodymium magnet with you when purchasing a cookware to gage the magnetic properties of the bottom. Don't use fridge magnet since it's too weak to feel the magnetic pull from the pan.
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Hope this helps for those who are on the induction fence.
We cooked on gas for over 40 years, for the past 8 we’ve had a GE Profile induction range. We really like it and no problems with the transition. Most of the problems I’ve read about seem to stem from the inexpensive 110VAC induction “hotplates.” Their small coils are no help, either.
Recently m, I’ve had a couple of power outages, and I’ve realized how crucial it is to not rely too much on electricity. Without a gas stove, there was no way that I could cook have my dinner.
I have a full induction stovetop from Siemens . It's high quality. I had been using gas before for most of my life. But I love induction much more. It has all the advantages of gas (easy to regulate heat), it's much faster at boiling water and much much easier to clean up. Unless I could not use it I would never go back to gas.
I have an electric vehicle with a travel trailer that runs everything but the cooktop off electricity. So I got an induction cooktop for it, much like the one you have. It's great - now my cooking while camping is also 100% electric. (Note: This trailer has a battery and solar panels of its own, and my EV has an electrical socket, so I can even "boondock" camp with it. The trailer also notably _doesn't_ have an oven, not even a gas one. Nor a microwave. So I have a compact air fryer to act as oven.)
My house has two kitchens (the basement is basically its own apartment, which we've had renters in until very recently.) The main kitchen has a glass-top electric range with convection oven. The basement has gas range. So I've been able to test all three. (Humorously, both main floor and basement also have convection microwaves, AND we have a countertop air-fryer; so we can convection-bake five things at once if we really felt like it. Six if we get the compact air fryer out of the trailer.)
Once you get the right cookware, induction is *GREAT*. I prefer it to both of the other stovetops. But… There are times a conventional "conduction exposed heating element electric" would be nice. The glass top - while much easier to clean than the conventional exposed heating element kind I had in my previous house - just doesn't heat up as fast, since the heat has to pass through air then glass to the pot/pan.
Another great one!
I got a Duxtop several years ago and was also curious about the same stuff! It only cycles power on/off up to level 2 (out of 10), starting from 3 it does continuous power (I haven't tested the temp setting). I assume it varies with different models, so that could be why the second one worked better.
Also tested how much less efficient it was than an electric kettle. Assuming the kettle is near 100% efficient, with this I suppose you can ballpark the number for the induction one. Took 98Wh for the Duxtop, and 86Wh for the kettle to boil the same amount of water, so about 88%. The Duxtop was still quite faster, as it was running at about 1760W.
Some energy in the induction is lost in the power conversion, same why charging with a cablei s more efficient than wireless charging.
I bought an induction hotplate the other day, and for some of my pans, it's amazing. For other pans I prefer you're they operate on my standard electric hotplate. But I do find it remarkable and fascinating and fun to use
Ha! This is the video I was looking for two months ago when my old coil stove broke. I bought an induction stove and I love it, it takes a few day to understand how it works but then it's all pleasure. And I love that it's a smooth surface with no cavities, I always hated cleaning under the coils of my old stove. If you have the right pans for induction there's just no downside to it! It's clearly the way of the future.
Oh and by the way your stick figure with eyes is the stuff of nightmares
Easy to clean, doesn't warm the kitchen in summer, and also i can set multiple timer and cooking temperature: perfect for cooking pasta while preparing the sauce
Something to keep in mind when purchasing an induction cooktop is the noise. I’m a bit autistic and am sensitive to some sounds especially high pitched ones that most can’t hear. Induction puts out a lot of high pitched sounds depending on temperature settings.
I love my induction burner, same as the second one you bought. It makes cooking with cast iron and carbon steel a lot simpler and provides a lot of data. I can dial in an exact temperature on the pan much easier
Induction is great. I'm glad that I chose it for my range when I replaced my appliances.
We have shifted to a portable induction cooktop for complete range of cooking for over a year now..and being an Indian, I mean it when I said whole range of cooking and not just fancy pansy stuffs..other than Begunpora(which is Bengali version of Baba Ganoush), everything can be done on this. But, you would need good vessels to cook the way you want. From my experience, Anodised Aluminum(with stainless induction base) with Granite non sticky finish work best for subtler and nuanced cooking. For boiling things, plain stainless steel is good enough.
I bought my first home two years ago and wanted gas in the kitchen (had to do a reno), but because reasons had to settle for induction.
I still have difficulties when cooking to adjust the temperature. Where I notice it the most is when doing coffee with the moka pot, either take ages to start boiling and producing coffee or it is instantaneous, doesn’t capture properly the flavour and mostly tastes like it was too hot for the coffee. With the same moka pot and water/coffee variables on a gas stove produces more quantity and better taste.
I had mixed feelings at first, but i used induction plates that had 2 flaws: Too little power settings and small diameter coils. You have that on most cheaper cookers. If you have only 6 steps of power settings that's too crude. Can't set a proper simmer or just that level of boiling you want to achieve. And with those small diameter coils you can only use pans up to 22cm. Those heat only the inner ring. You can see it in your pan, only the part in the middle is active^^ I found a european brand Hendi that's way above the entry level plates. 11 power settings and pans up to 26cm for a budget home induction plate. And very sleek and stylish design.
My family got one of those expensive induction ranges. It also took me some time to come around to it. The most important lesson I learned was patience; any new kitchen equipment is going to take some time to figure out.
I've had that same induction burner for many years. Recently I've upgraded my solar components and have been cooking with the sun! It's a fun way to do something off grid. It does take some getting used to that is for sure.
My RV has an outdoor kitchen with an induction burner. I started using it to save air conditioning. They do take some getting used to and not all pans work or work well. I really like it and hope to switch to it completely.
When I started working in the appliance industry induction was just starting to really hit the market and I was immediately converted during training.
I recently got an indication range. Never had one till now. It does take time to relearn some of your old cooking habits, but overall I think the benefits have made for a more enjoyable cooking experience.
My girlfriend has an induction stove while I have traditional electric and the biggest learning curve for me has definitely been the speed of the heat response. On my electric stove, most of the time when I pop a pan on there I turn it on full and then wait a bit for it to heat up, testing the heat by holding my hand above the pan and lowering slowly. On induction, it gets hot so fast that you really shouldn't do that.
Great video! Induction is indeed great, and in my opinion it has all the benefits of gas and all the benefits of electric hobs, at the price of having to learn how to use it.
I am a bit confused by the comment that induction is expensive, though. My cooktop cost me £300 (UK) at IKEA, and it’s the best cooktop I have ever used in my life. Similar “level” gas and electric cooktops are cheaper (£~200 and £~150 respectively), but none of these is such a significant expense, for something that you are going to use for many years before replacing.
One of my favorite breakfasts, only on an induction cooktop, is to cook egg breakfast burrito filling in the pan, then put the tortilla between the pan and the stove when you're almost done.
As a child, my family cooked on a gas stove top. When i moved out, there was no gas, and i learned to hate electric stove tops.
15 years ago induction cooking became so cheap, i gave it a try. I never want anything else again... except a nice wood/charcoal fired grill, but alas me is a city dweller.
Not all induction stoves are expensive. I got one for £420 even. And it has traditional knobs on the front still, which I actually recommend looking for cos the touch buttons on the stove surface are actually dangerous. They don't work when wet, just like your phone screen, so when water is boiling over and the stovetop is covered in boiling liquids you can't turn the heat off! Having knobs or solid buttons fixes this issue tho
I love my induction hob, it's cheap to run, easy to clean cos one solid piece of glass, and fun to use with temperature incredibly well controlled. My cats love walking over everything so I'm glad it's safe for their lil paws too
I do need an induction converter plate for my Moka pot though cos it's aluminium but everything else I already owned was induction compatible woo
Why anybody who cleans their kitchen would prefer anything besides a glass top stove is beyond me.
Cuz those can break by the heat
Electric stoves are really slow to heat anything
I have 2 portable induction plates from Ikea, and I honestly just use them instead of the gas stove in my studio apartment. I definitely don't miss having to clean all the nooks and crannies of my gas stovetop
OMG induce a gas-or-nothing girl to induction cooking? I'm in!
I grew up shoveling hay and wood into stove for mom. When my hometown switched to briquette in the 70s, I read about industrial-frequency induction furnace in science magazines. In late 80s, my parents got gas burner but I had already left home. My independent cooking begain in my last years in grad school when we moved into a dorm with gas stove. Shortly after that it was all electric burner till ten years ago when I bought a Duxtop countertop burner. Had I not returned that unit due to the terrifying noise, I may still hesitate. (Explanation later.)
After 7 years without a functioning oven, I finally replaced my electric (burner) range with a Samsung induction one from Costco before Christmas. Cost: $850 + taxes. Shipping, (basic) installation, hauling (old range) all included. That’s like 4 Duxtop’s top models! But for real, the induction ranges barely give out any noise during normal cooking. (Yes, there is some initial noise when your cookware is cold and you turn on full power; there is also some noise when you turn power way down.) Actual noise level depends on cookware, especially its acoustic resonance frequency. If it resonates around industry frequency of 60 Hz (US and Bermuda, 50 Hz in many other places) or one of its multiples, your cookware may hum when heated without food. But even at resonance, the noise is nowhere nearly as bad as that countertop unit. OK, I have two advanced degrees in acoustics so I owe you an explanation. After using the Samsung, I realized that the problem was not my unit, model or Duxtop, but the form factor. Unless you plan to use it only once every two months, a countertop induction burner is not a good investment.
Back to cooking. With three degrees in physics (in addition to reading about it as a little child), I kind of know what to expect. But induction cooking still gives me (mostly pleasant) surprises. Once or twice I evaporated all water when sneaking back to “work from home” for a few minutes. Then, I was used to turning power all the way up for stir fries. This is often necessary on household electric stove but a bad idea on induction stove. It is very true that induction stove does not “hold” temperature - because there is no “stove” to speak of. See, with traditional stovetops, thermal inertia of your food is affected by thermal capacity of your cookware and that of the stove. (Gas stove’s thermal inertia is actually smaller than electric range’s, but still considerable.) To bridge the learning, countertop induction “burners” (there’s no burner, just a cooktop) all uses a thermostat to regulate power input to mimic the behavior of a traditional burner. (Haven’t we all watched too many NuWave informercials.) Some professional induction cooktops are also equipped with temperature control.
But like Uncle Roger, I always cook by “feeling”. (This is not to say that your first Duxtop was not defective. It probably had a bad sensor or even a bad relay or other types of regulator. The underlying 120 per second duty cycle is inconceivable by humans and cannot cause observable temperature fluctuation.) My Samsung, like most household induction ranges, does not have thermostat. For most cooking, I turn power all the way up till water boils or oil is hot enough, then turn power down to do whatever I needed to do, knowing that evaporation will quickly slow down or my food will be heated without worrying about overheating. Overheating is quite an annoyance when using traditional electric stove due to its high thermal inertia. (Lifting a loaded frying pan may look cool on camera but is not something I look forward to do in my home.) Just like you didn’t realize the visual cues from gas flame and filament glow, we are often also not cognizant of the mental gymnastic we actually perform to maintain constant temperature on a traditional heat source. (Speaking of visual cue, my Samsung has a simple text display by the side of each coil to omdocate power level and some other conditions.)
Food temperature is a function of heat absorbed (produced by heat source, then transmitted into food) and heat dissipated (by evaporation, radiation, convection, and conduction). Unless you are boiling soup or braising, your food reaches a thermal equilibrium (aka temperature) that is unpredicted. You really do use your “feeling” to adjust cooking even if your recipe tells you to “turn power to medium high for 25 minutes.” Recipelized instructions like this is very much useless in induction cooking because everybody’s cookware is different. (Unlike standard microswave oven recipe disclaimers, power difference is of lesser concern.) This is not to say “drop your cookbook.” Rather, start to heighten your “cook sense” when following recipes on traditional stoves today. When you fully commit to induction cooking, you will no longer need the useless part of that cookbook.
I know I have offended Uncle Roger’s senses by going induction. But to my credit, I also bought my very first wok after going induction. Hear it, Uncle Roger? A wok! Something I shunned for over 30 years due to inconvenience and because wok is less effective with (resistance) electric heating. Even though the induction cooktop is also flat, the extreme rapidness in temperature change gives me hope that I could achieve gas-like cooking experience. So far, I notice that while the bottom heats up satisfactorily, temperature gradient is too high for a normal wok experience. (This is because the wall receives no heat except from hot food). But if I persist, it is possible that this can develop into a different wok experience. After all, temperature gradient is one of the best features of a wok.
Did I mention mostly pleasant surprises? To this day, I still get emotional when I clean cast iron after cooking. A splash of water. Turn power all the way up. Fifteen seconds. Rinse. Wipe. Done. For anyone who’s waiting on the sidelines, I say go induction when your range needs a refreshment.
oh wow, now that's what I call a comment.
we should start a crowdfunding to renovate Kate’s kitchen
I *know* this is a joke but Patreon is the best way to support MinuteFood - and, indirectly, me and my kitchen :)
www.patreon.com/minutefood
I love induction for the simple nerdy fact that I can look up the IDEAL pan temp for my food, and know that the pan is EXACTLY that temp steadily unless I choose to change it. You can't get anything like that precision from gas or standard electric.
For me it's the other way around. In my apartment I only have induction. I am totally used to it, but when I go back home, we use gas. It can't tell you how many times I almost burned myselft, because I forgot that gas also heats of the handels of the pot, which induction does not.
I have been using induction for 6 years now, first protable burner which was usable but lightyears away from cooktop, which we had hybrid gas/induction which we switched to pure induction after 3 years... also sometimes sound comes from layers in pans
I think there's one more benefit you didn't quite bring up head-on: compared to electric (and especially gas), the improved efficiency of induction means your kitchen doesn't get as hot, and you don't sweat as much when you're working at the stove! :-)
What an interesting video... as i've been using induction at new home for 2 years now but still miss gas burner
An additional significant benefit of induction is cleaning. Cleaning a flat glass surface is way easier than the intricate parts of a gas stove.
Induction in the Netherlands is the standard at the moment. New houses have induction exclusively since there is no gas anymore. Older houses can cook on gas, and many do, but I have removed mine and have switched to induction. It is not that expensive here.
Mine boils water in a few minutes, senses that it boils and turn down the power so it doesn’t overcook and notifies me about that. It only does the on/off switching on the lower power levels, the cooking zone adapts to the size of the pan, and it is just amazing hoe easy it is to clean.
Induction is the future. Period.
The immediacy of how induction responds also makes it much easier to work with than an older electric burner, since the heating coil in the latter doesn't heat up and cool down as quickly as an induction cooker, or a gas burner.
My experience with gas stove cooking is completely different as I did like the power it provides I was actually anoyed to look at the flame all the time and not be able to set discrete power levels wich would according to specific heat capacity heat your food slower or quicker. As an addition wet food has higher heat capacity and dry food less.
Also it is very common for induction stoves to cycle on and off under 1000 Watt(europe) and vary constant power above.
According to my own experience it is always better to use an open plam to sense the heat of the pan then to rely on gas flame size because every burner is diffrent.
Practice is of course always required and the key to success.
If you think induction is fast on that 15 amp portable cooktop just wait until you get a proper one! I love my induction stove
I was SO hoping Helen would get a shout-out in this video. You made my day. One of the most underrated food creators on youtube.
We got an induction cooker for around £800 and it's great, boils water faster than the kettle and keeps the temperature just fine, you do not need to spend thousands on one
I'm missing one feature being mentioned, the timers on induction stoves.
Lots of meals have a time things have to simmer or boil after the initial work you do in the pan or pot, having the stove turn off automatically after a time is a small but amazing quality of life feature.
Instead of when lets say cooking soup the timer goes off and you have to get up to turn off the gas, you can just stay seated and finish reading the chapter of your book as the soup will stay warm for a while anyway.
Of course I'm not saying with induction you should leave the kitchen unattended and possibly burn down, but it's a lot easier to sit in view of it and do something else.