As a over the road truck driver (I only eat in my truck) I have to say, I'm very fortunate that I have the option to run an induction cooktop. Literally takes 2 minutes for water to start boiling. Crazy.
My uncle bought a Jenn-Aire induction cook top in 1978 for his new home. Exorbitant cost back then. It’s still going in 2020 and has never broke down. Seems the technology is very reliable.
Be careful when selecting an induction cooktop. If you cook, you know the most important thing you do on your cooktop is brown food. Induction does this just fine when the bottom of the pan aligns fully with the magnet. The problem is that cheaper induction cooktops have 6 inch magnets. They can handle, at most, a 10 inch slope sided skillet. A 12 inch slope sided pan needs at least an 8 inch magnet area. A 12 inch saute pan (straight sides), needs an 11 inch magnet area. The heat doesn't carry to the edges like it does with gas, it drops off after less than an inch. If you're serious about cooking at scale using 12 inch pans, get a cooktop that has the largest magnet coverage possible. These are also going to be the most expensive units. Don't trust the little circles they draw on the cooktop, they're often an optimistic interpretation of the size of the magnet.
I've cooked on gas most of my life..It feels natural. That said, I bought this little induction cookpot. that's all it can do and it is, hands down, the very best vessel for cooking soups and liquid based dishes I've ever used. The fact that the unit has a thermocouple and can shut the juice off and balance the food at a specific temperature makes it so it is literally impossible to scorch soups and sauces on the hot plate. I love gas, I really do, but man oh man is it nice not having to wait the requisite amount of time stainless steel takes to come up to heat. What Matt up there said about thermal efficiency is key. You are pouring almost all the energy being consumed into cooking the food when using induction because you're literally eddy current-ing the metal into giving off heat due to resistance.
I had induction installed in my new kitchen. It’s so much better than anything else on the market. The heat control ins truly incredible. I can boil water in less than 3 minutes and then quickly turn down the heat. It makes everything so much easier. Go get one if you can, you won’t regret it I promise you!
I have been cook on induction over three years truly like it. The control is so much better. Ihave used gas for over 30 years. Bought an induction burner and have be hook every since. However because some of my pans are not induction ready I have to ude the gas cooktop for that, however I use the induction cokking on everthing I can. I find my pans stay cleaner on the bottoms than with induction no blacking nor tranishing. I can adjust on the fly from 100 degrees F to 500 degrees F in 5 Degree F increments or use 5 preset 100, 160, 275, 325, 400. The temp is within 3 degrees accuracy with my laser temperature gauge. If i ever redo my kicthen it will be a full induction cooktop and on the side two burner gas or electric for those non induction ready pots. But by then I may give up my non induction pots. Cast iron, stainless steel, and pot with induction ready bottoms all work any pan a magnet can stick to will work, all aluminum, anodized aluminum or glass pan or pots will not work unless they have induction bottoms on the pots or pans. They have a disk you can put on induction burner to heat pots and pans that are induction ready never used one but i don't believe it is that efficient as they are hard to find and the ones you do are less than 8" on a 8qt stock pot only the center would set and I fear it would be stable and could easier to be hazardous especially with children. Induction is safe for a child to learn to cook as the is no open flame so paper or kitchen cloth towels or pot holders would not catch on fire. However you still have to be careful with the pans or pots as the do get hot enough to burn someone if they are not careful. The burner will be hot after pot an pan is removed but cools quickly. However boil overs clean quickly verse to gas or electric burner cooktops. Clean up us easy allow all the surface to cool down and then wipe the top down each time after you cook with a damp paper towel, sponge, or cloth is all you have to do. If some food or oil spattered on the surface or on the controls use just a paper towel, sponge, or cloth with a little soapy water and then wipe it down with clean fresh water until all the soap is off. Then one more wipe with a damp clean paper towel and one dry paper towel to dry and polish the top. Very easy to maintain. Heat up time seconds and very little heat radiation into room keeps Kitchen cooler and the cook. Only the heat that radiates is from the pot or pan is all you have. Because of efficiency cheaper to operate thus saving you money as you are only heating the pan or pot which heats the food in it, direct and contained only to cooking vessels.
Another great video Matt and I love this idea as well, off to the bookmark page it goes. My project is delayed until next year but I am going Passive, This year I'm going to do my driveway and I have a creek I need to cross so I bought a retired rail car and I'm going to convert that into my bridge, I had it delivered last week now I need to prep it and paint it before setting it in place.
Good video. After switching from gas to induction a few years ago there’s no going back for me. Gas seems so antiquated and “analog”. Induction has a scale or numbers, so pressing 3 is always consistant, ditto for 8 or whatever. With induction you can clean the surface while cooking, with a rag. The glass doesn’t get too hot. So much easier to clean vs gas. As Matt point out, induction doesn’t put out as any pollutants, Carbon Monoxide iirc.
I'm from Norway, Europe and used to be a huge fan of gas. Almost all new kitchens have induction technology built in and after trying induction almost 10 years ago my family never went back to ceramic electric tops. Even some of our Asian restaurants are using high power induction wok burners (for rounded woks) and gas related kitchen fires have dropped tremendously.
Not backward, but the USA has a lot of Natural gas available which is more convient than bottled gas! Eventually people will switch because of the convient even and safety factor! Induction cooktop is a great technology, for one reason that they have failed to mention, and that is the ability to set a desired temperature to cook at, which make specialized cooking much easier.
MrQuagmire26 I did recently discover one of those induction wok burners but it cost $2500 AUD in Australia just for that single burner. Well outside my budget, cool innovation though especially as Stephen said for commercial kitchens.
Stephen Morton I did buy one of the portable cook plates and really hated it because it would cycle on and off so I could never get a consistent simmer or boil for instance. I understand this is not an issue with the built in induction cooktops. Also as we have power outages certain times of year and obviously can’t run induction which btw still costs far more than gas cooktops here in Australia, during the power outages so gas in this case LPG, bottled gas cooktop or at least a single or dual gas burner option is preferred. I will buy both.
Stephen Morton the problem with cast iron wok is if it drops heat it takes ages to heat up and you are much more likely to boil the meat, not what you want, a carbon steel wok is best, happens to be the cheapest also.
Why does Europe, specifically Scandinavian countries, have better products, techniques, laws, healthcare, buildings, and consumer taste than the US. What is your secret?
We bought a countertop induction hot plate to use with a small generator for when our power goes out during storms. I now use it most of the time for cooking, we love it! We use our kitchen glass top stove for baking.
the technology of inductive cooking was developed in Germany during 2.WW for the use of cooking in U-Boats / submarines. That's probably why the best inductive cook tops come from Bosch and Siemens
Good pitch and so true. I work in appliances so this video caught my eye. Induction is also much safer and easier to clean. For example if a cat hops on the bench with a ceramic hob and an elements on or just been turned off it could get hurt. And the heat causes stains much quicker. With induction this is not an issue. Induction does draw more power around 42amps so be sure to check with your electrician.
Would you be so kind to recommend a slide in induction range ?/front controls, convection oven, A energy consumption/. Which one shall I get? I am looking to install a new stove in my kitchen. Thank you...
I am an avid home cook, and I purchased a single-element induction cooktop about a year ago (to avoid the need to use the electric stove in a new townhouse. I'd come from gas, most of my life - my mom taught me to cook on gas - - and I cooked once on the electric - enough!!) I love induction, and have since switched out all my pans to work with induction. I'll never go back.
Induction cooktop is a great technology, for one reason that they have failed to mention, and that is the ability to set a desired temperature to cook at, which make specialized cooking much easier.
Tell us about that wok! I have been cooking on induction for about eight years, and wok cooking is the only thing that I miss. While I do very few things a little differently, I found that I can do everything that I used to save but one; wok cooking. In addition to the benefits listed in the video there are two others I would add. With relation to speed, yes you can raise pan temperature very quickly but you can also reduce pan temperature quickly in the right pan. (Lower mass pan, not cast iron) The other benefit is ultra low temperatures. I can melt and temper chocolate right on the cooktop, something I could never do with even high end gas cooktops.
My dads Chinese and bought an induction, and literally only cooks stir fry. You just need a wok styled pan with a flat magnetic bottom the size of a burner and you’re good to go!
We converted to full solar electric using induction for cooking about 3 years ago and have no regrets. No more gas bills, much cleaner indoor air and safer too.
He didn't mention one of the things I love most about my induction cooker, the timer that shuts it off. I could feed a dozen families Thanksgiving dinner with the food I walked away from and burned before induction cooking. My next stove WILL be induction. And the cleanup is a snap. I can slip a tea towel under the pan and spread it over the cooktop whenever I'm frying or if something might boil over. Estate and yard sales are a good place to buy suitable pans without breaking the bank, too. Anybody who knows their electricity might go out and doesn't keep a little camp stove or bbq is defying common sense.
Sandra Lewis Just make sure to use it GREATER than a distance of 1m away. Closer than that it the stove exceeds safe EMF maximums by around 6-15 times.
We have the opposite, a 36" induction cooktop with a 12" gas cooktop next to it. The gas unit is only used when the power is out or if we need to have 7 pots cooking.
Thank you. Very informative. One question. I bought a single position Duxtop unit. It’s great in all the ways you described except noise. Fan is very loud. Do the full width units like the Thermador you’re showing here have a noisy fan?
When we had a terrible storm and lost power for a few days, my gas stove still worked perfectly. I just had to use a lighter to light the flames. And I can use it with pots and pans made of any material. But I would definitely use induction if I didn't have a gas line already.
Have you ever heard of a fire pit outside or an outdoor grill? It has the added benefit of not carrying a gas line premium, and they don't pollute the air inside of the home.
Induction bearing heaters have been around for decades. You heat the bearing, it expands a little and then you can slide it onto the shaft without damaging it. Anyways, cool video.
First of all, induction cooktops have been around for decades. My mother had one installed back in the early 1990ies. Induction basically combines the advantages of electric with the advantages of gas. Mainly it's temperature control - which we all know is half of cooking to begin with. I love induction - it's better than gas for almost everything. It has the same quick temp control as gas and the no frills cleanup of an electric glass cooktop. Yes, you can't use cheap aluminum pots and no, you can't use high end stainless either. The pot has to be magnetic - so when shopping for pots either look at the induction logo on the bottom or bring a magnet - if the magnet sticks to the pot it will work on induction. BTW: induction uses a fraction of the energy required for electric, so if you have electric and switch to induction you not only save a few bucks on you utility bill, you also get the temperature control of a gas cooktop.
It is basically an open microwave....Avoid using metal cooking spoons, which may allow current to flow through your body....and don't stand too close to the stove which is hard not to do!
@@SUPERCOCKROACH666 Balderdash.. Microwaves and Magnetic induction are not even similar. Microwaves are reflected from metal cookware. Induction is "absorbed" by ferrous metals and heats them. Microwaves are absorbed by human tissue and can heat them, induction waves pass through human tissue and do nothing.
@@pkrail The induction coil and the pan standing on the cooking zone form a capacitor. When the induction coil is switched on, the PAN is charged electrically. If the pan is touched by a person, a small current (leakage current) may flow through that person’s body. You might not get burned if the temperature is low, but you will absorb the radiation from the magnetic field directly from the pot and pan. There is a good explanation of the induction cooking method on the Swiss Federal Office of Public Health. Pay careful attention to the graphs showing ICNIRP and real world use.
@@pkrail Use the right size of cookware for the size of the cooking zone; don't put a small pan on a large zone, but use a pan that covers the cooking zone completely. Always place the pan in the middle of the cooking zone. Don’t use damaged pans with buckled or rounded bases, even if they can still be heated without difficulty. Persons standing close to the hob or who touch the worktop with their body during cooking are advised to use the rear cooking fields, or the front cooking fields at reduced power. It is vital to use specially manufactured pans to ensure that energy is transmitted efficiently from the hob to the pan. They are labelled by the manufacturer as suitable for induction cooking. The best pans to use are the ones supplied with the hob. Exposure to magnetic fields can be reduced greatly by keeping a distance of 5-10 cm between your body and the hob. Don’t use metal cooking spoons to prevent leakage current from flowing through your body. People with a cardiac pacemaker or an implanted defibrillator should talk to their doctor before using an induction hob.
Already have one in my house. Gas is practically unheard of in Finland except in summer cottages off the grid. Almost entirely electric range, except induction has been slowly replacing them, electrics have been doing a good job though, but in Finland we feed them 400V 3-phase power (same with induction) so they can keep up. The thing I dislike about these new induction tops though is they all have these shiny smooth glass tops. I really wish someone would make a less pretty stovetop, something that looks more like traditional ranges. Or even better, something that looks like my grandmothers woodfired range.
It has to be glass due to it's heat resistant properties and it not affecting the magnetic waves that have to get through to the pan. We went with a Miele Proline since it had oldschool dials instead of that touch nonsense, maybe that suits your taste better (if it still matters)
Exactly my sentiments. I'm all about aesthetics, and cooked for many years on a 'grandma' type vintage stove b/c I was in love w it. They ought to be able to put some style into it somehow. That Miele Proline sounds like maybe the closest option available.
Just brought a small induction cooktop actually it was little big than my electric can’t wait to try it I electric cooker I noticed the hot plate on it would make me sick if I cook on it for so long due to the fumes it was emitting
I've read many comments about induction cooktops and changing old pots. Maybe new induction cooktop is the reason to renew old pots? And of course, for your favorite pots, you can use adaptors. Anyway - induction cooktops our future.
They look like steel pans without the sides (a steel disc with a handle basically), put that on top of the induction plate and place the pot on top of it and it will work like a regular electric stove (less efficient than one however)
For reasons of energy efficiency I don't use the oven in the stove for many years, everything 'baking' or broiling' gets done in the fairly big toaster oven, it has a rotisserie and I make 12" pizzas in it. The stove top (electric coils - ack!) got recently covered with a custom fitted and nicely finished board, and I purchased 2 of the single induction cook tops, just to try out the 'wonder of induction', before I commit to a brand new induction stove. These 2 burners convinced me on the very first day, one is mostly in the pantry on the shelf (on call...LOL), the other one serves as 'stove', a quick, easy and convenient solution, especially with the stainless steel pressure cooker. I have my heavy high quality stainless steel pot and pan set for 16 years, all pieces work on the induction. Love it! Several very old cast iron pans/different sizes work also like a charm on the induction. Even my at least 12-yr-old nonstick/aluminum crepe pan works! I never noticed that the bottom was already induction-ready... I did not have to replace one pot or pan. Looks like that I found my solution. The ancient electric stove will make it's way into another home, the free space will be converted into an additional cupboard with an induction cook top, which is - when not in use - also a welcome additional counter space in my tiny kitchen. The people who suggest 'adapters' forget or don't know that the use of an adapter is totally counter-productive, it slows the expected process of fast heating very much down. That's the downside of the cheap non-stick pans and pots... Quality cook-ware is often on sale, many times for 1/2 price or even less. Go and get some, you buy that stuff most likely only once in your life, it's an investment.
My biggest pro with induction is size. Where I use to work, we ran 2 portable inductions when we do a pasta bar in a tight spot. So they take up little space even compared to butane burners. I do find it heats up faster for boiling water but warming a small pan is about the same amount of time. But my biggest complaint is cookware compatibility. The induction ONLY activates when it detects a compatible cookware and those pots and pans are more expensive by at least 25%.
Headless Chicken Fitted Induction hobs are still pretty darn expensive, I would think if people can afford induction they can afford to spend a small amount more and buy appropriate pots and pans for the few that don’t work. Btw, I hated my portable induction plate, nothing like the expensive built in units.
@@MaZEEZaM My experience was with industrial portable inductions for where I work. Unfortunately their short sightedness didn't account for pots and pan compatibility. They spent $2k on the burners and budgeted nothing for the cookware.
Hi there, we are thinking of replacing our Belling Cookcentre Induction cooker because it "pulses" so much. For example at level 3 the power is on for 0.5 of a second and then off for 7.5 seconds. At level 4 the power is on for 1 second and then off for 7 seconds and so on which is making it really hard to cook food slowly or to simmer food. The Belling "pulses' all the way up to 9 when it is fully on. So, can you confirm that the Rangemaster Induction doesn't do this? I think that the Rangemaster is much better, but I have yet to actually see one in operation at lower levels. Any help would be greatly appreciated before we order one. I really wish it was possible to "try before you buy" with these cookers
As a service tech for induction I will tell you the cost to repair a cooktop is exorbitant usually 1 power board per side with a cost of 200-400 a board without installation
Tony Sap A quick question. Maybe not quick. What do you do with the induction cooktop, when the main top is broken. You try to find one but the company does not manufacture that specific part any more. The company that is on the induction cooktop calls it cosmetic. What do you tell the customer an what happens to the induction cooktop they have. I am not. Trying to set you or anything like. I have 4 induction cook tops an each has 5 cook zones an there are a few portable ones I use for contain catering jobs. A few of those have broken tops.
My uncle bought a Jenn-Aire induction cook top in 1978 for his new home. Exorbitant cost back then. It’s still going and has never broke down. Seems the technology is very reliable.
My gf and I have been using a Kuradori induction cook plate for over a year. Recently it seems it has hot spots and is killing cooking pans on a regular basis. I'm not impressed with the one we have partly because when you want to tilt a pan to baste a dream it shuts off in 3 seconds making it almost impossible to cook like you do on gas. I do thank you about the information of fumes from gas. What I am guessing is this portable cooker has a smaller 6" to 8" coil and the permanent units may be larger, more robust. More information would be nice. Of course if it was that much better than gas restaurants would be switching over right?
That is where induction was first used in commercial kitchens mostly in Europe. Induction units there is cheaper than the US but as more people in the US use it the prices have been dropping and as more consumers realize the benefits more the price will come done. An in the counter induction burner ran for $1000 to $1500 ten years ago and the price have dropped since then several hundred dollars. The same with the portable single burner countertop version use to be $250 to $500 now you can buy one for $50 or less, however the less has less control and may even find uneven cooking hot spots on the burner, but around $100 to $150 you will find they are much better. I like the portability of the sit countertop take it wherever we travel comes in handy at a buffet to keep foods warm. I can take it out onto the deck without fear of fire will frying fish or other strong odorous foods.
The president of the country's top cooking school, the Culinary Institute of America, predicted induction cooking to be the future, over-taking other methods.
what do parts and service calls run on this thing? Like ALL appliances ,,they do break down. How much to fix or replace parts,,,or can you replace parts?
Having tried both, my personal preference goes to gas. A small side burner burner on induction for things like boiling water is great, but for a lot of things you just don't get the same cooking experience out of induction imo. But, again, personal preference.
Bought an IKEA induction single cooker. A bit confused why they have one setting for power wattage and one for temperature setting. Thr one goes to 1800watt while the other goes to 450f. ?
We have power outages where we live. Would gas be a better choice for us? Or is the demand on the electrical system small enough that my generator could pick up the load? We're getting ready to build and trying to figure out the best options. I like the idea of induction, but I need it in a range set-up. Was hoping for induction range and double oven combo.....but they're hard to find. They're actually really expensive.
Since the last eight years we have been using an induction cook top stove. It is amazing. It is by far the fastest for speed than a gas stove. And a gas stove is even faster than conventional electric. Induction cooking will not heat the kitchen. Induction has more than 90% efficiency for heat transfer. The induction surface does not get hot from the energy. The energy directly heats the bottom the pot. When cooking with induction you can put your hand directly on the cook top and you will not burn yourself. Induction uses a lot less energy for cooking. You will notice the difference on your electricity power bill.
No, it's more or less the same as other electric stoves. Induction cooking efficiency is slightly worse due to losses in the electronics, provided the pan is the same size as the heater then normal electrical hot plate heating is very efficient. OTOH induction IS a bit more consistent efficiency wise though you don't have to have the pan exactly the same size as the burner and it will still work very well because the pan sort of sucks the magnetism in towards it, so it's not a slamdunk whereas you can lose a lot of energy up the sides on hot plates. But the most efficient cooking of all for wet cooking would be instant pot-style pressure cooking, because there's virtually no boil off. Most people don't use ridiculous amounts of energy cooking though, heating/cooling buildings is where all the money goes. But it's the responsiveness and power of induction cooking which is insane and it's key selling point.
Sorry, I haven’t finished my question, I have issues with the air suctioning , it doesn’t seem like it’s going to where it supposed to go, that means going under the top right,? But instead, it’s making my upper cabinets above my cooktop quite sticky, what is wrong with my induction cooktop? In this video, there’s no cabinets around it, but I do, there’s preexisting wood cabinets, can anyone advise?
I’ve been leaning towards induction and the only reason to have gas in my new home is the tankless water heater. What are your thoughts on an electric tankless water heater? Thanks!
Just buy a solar Water Heater. It's not as expensive or complex as Sokar Electricity generate. Int you construct it, you get free hot water for all 12 months* for 10-15 years. No maintenance. Depending on where you live. I live in a tropical country where winters Only reach 50 F. But still get hot water.
Just moved into a remodeled townhouse I bought recently and it has an induction cooktop. I've used electric and gas in the past but I've always thought that gas was superior and I would probably miss the gas cooktop in the house I was moving out of. Well it's still early but I can definitely see the benefits of induction, and like Matt says the two major ones are speed and no wasted heat. I'm still getting the settings dialed in and that takes a bit of tinkering to get right. My old house had gas heat so it made sense to have a gas cooktop, and I'll miss some of the advantages of gas cooking, but IMO induction blows electric cooking out of the water. I definitely wouldn't run a gas line to the house just for the cooktop.
there are special wok induction cooker where the base is rounded to fit the round part of the wok instead of having flat surfaces like normal stove tops, one of those is recommended for more proper wok cooking. as for the btu it is simply a matter of wattage, do note however that the btu of gas stoves when using woks are often freakishly high because of the massive inefficiencies in using gas for woks. Normal pots and pans have around 20-30% efficiency o gas stoves (meaning 20-30% of the heat from the gas goes into the cooking vessel, the remaining heat goes into the air), woks are even lower, usually somewhere around 10-20%. Induction on the other hand is around 75-95% efficient. This means that a gas stove with a btu of around 75k will be roughly equivalent to an induction cooker of around 10k (10kbtu is about 3k watts)
My gas bill went up $25 a month which translates into $300 a year. I've been looking at portable induction cooktops for a while now. The increase in my gas bill has given me a reason to buy a 2 burner induction cooktop and set it on top of my large 2 burner griddle on top of the gas stove with electronic ignition system, because that is the only place I can put it. In my case it is to save money and not heat up the kitchen. I have been using an electric hot plate part of the time.
Hey, I have an induction hob which I get on with very well. I am looking for a new wok that will work. Which is the one that we see in your video please?
Tefal or T-fal in some places makes a flat bottomed induction wok, inexpensive and I have used it for the last 3 years on my induction hob that I also get on very well with.
Please do videos on the best pans for an induction stove. Also show what pans, etc., NOT to use on an induction stove. Also, do videos on the do and don't of cleaning induction stove tops, what cleaner brand to buy and what NOT to use when cleaning. How much water is okay when cleaning? March 2019
You clean them with the same products you use for any glass cooktop. You can even use Windex if it's not that dirty. I use Weimans cooktop cleaner with one of those plastic scrubbies, let it dry and shine it with paper towel.
A lot houses were I live have vent hoods(some in overhead microwaves) that blow back into the house and don't even go outside. I've seen it in houses with both electric and gas stoves. These are really old houses.
Been cooking on gas for 30 years and installed an induction cooktop about 7 years ago. Have not had a single problem. The only thing I’m angry about is I didn’t do it sooner. I can cook on paper towels to catch any grease splatters, precisely control the temperature (almost immediately), not heat up the entire bottom floor of my house which is open floor plan, lay my silicone utensils or oven mitts on or near the cooktop without fear of them catching on fire or melting. I’m a baker as well and I no longer have use for a double boiler as things like chocolate melt gently, completely and without burning. Was it worth the $2400? Absolutely.
I used one back in the 1970's , My grandparents sold portable countertop induction units at their appliance store. We were the cool kids at school. First with a microwave , first with a dishwasher, first with a Fairchild channel F video game system , first with a remote for the TV ans on and on !!!
Induction cooktops have advantages and disadvantages. Much easier to keep clean because food doesn't get baked into surface. Pots and pans same. Timing features are great (e.g., delayed started). Shuts off when there's nothing to cook- so safer. On the other hand, (at least the one I have ) only allows temp gradations of 20 degrees- should be finer e.g. 10. Also doesn't work with all pots, e.g. aluminium or copper. And if you lift the pot off for more than a few seconds it shuts off- can be frustrating for some types of cooking where you want to lift up the pan, e.g., crepes. Solution: use both induction and gas!
I always use the vent fan, not for noxious fumes, but for smelly fumes. Waste heat is good here in the UK, we need it! Gas heating is about 4x cheaper than electric heating, so that waste is still a gain. Solar is has poor ROI case in UK too (vs Texas!) Safety is a good reason, but the cooked food will be hot nonetheless, so there is no lower standard of vigilance when kids are around. You need to buy induction-compatible pans - expensive. I'm not sold on the case, but maybe one day :)
kidaz most pans are compatible with induction, I grew up with gas cooktops in Australia, I’m not entirely convinced induction cooktops would be cheaper to run, also expensive electricity prices here and check out the power connection many of these require, I’ve seen 4Kwatt units! You would not need to be running the power setting for long to impact ones electricity bill I would think.
kidaz I don’t know whether it is in practice as I don’t know anyone who has experience with induction, for example, a kettle consumes a lot of power but it’s only for a very short period. I did read 1 article that mentioned that Japanese people were very early adopters of induction but are now moving back to gas as they found it more expensive, I don’t like going by the opinion of a single source and I did try unsuccessfully to find anything else mentioning this occurrence so I don’t know whether it was true or not. Even if that was the case, it’s quite possible the early induction cooktops were much less efficient than current models. Basically I am unable to come to a conclusion without having direct experience with induction myself.
When i first got myself an induction cooktop 2 years ago, I found out that some of my cooking pots and pans don't work since they're made out of ceramics and glass. I was about to sell it off when suddenly an idea struck my head. So I put a cast iron pan on top of the induction stove, and on top of that cast iron pan i put my pyrex. The induction heated the pan and the heated pan heated the pyrex in turn. Of course, it took a little longer for the pot to heat up, but at least i didn't have to discard my non-metal cookware.
Melanie Jaid I’ve not seen Pyrex cooking pots before but I assume they are designed to go on a particular type of cooktop element though really I’m surprised Pyrex could handle that much direct heat, especially if it worked on gas? Either way your suggestion of water in the cast iron pot would certainly increase the contact surface area to the Pyrex pot and I think that would likely help though you would want to be careful with the potentially boiling water and in this way could be more dangerous. Really I think they would be far better off putting some money aside and buying a set of pans designed for induction, they are quite common and not a large cost though that’s always going to be subjective. Really I think he/she was a bit careless buying induction without learning how it functions and not setting aside money for compatible cookware if they didn’t already have suitable pots and pans. Induction is not exactly a cheap investment.
I fix ranges and unless this thing is under warranty repairs are SO expensive! I'm had so many fail because people used a pot that was compatible but still screwed it up somehow. I'm talking $1,000 repairs on units costing 4k.
For me it was lower power than my old electrical range. I have a 36" cooktop and it uses less power than the older range it replaced. 40amps vs 50amps of the old electrical unit.
To each their own, obviously. But, I've cooked on both. I have a single, portable induction burner I use for boiling water and keeping stuff warm off of my gas range even! But when it comes to sauteing and searing, I greatly prefer gas. And I suspect most chefs are going to tell you the same.
As a over the road truck driver (I only eat in my truck) I have to say, I'm very fortunate that I have the option to run an induction cooktop. Literally takes 2 minutes for water to start boiling. Crazy.
I can boil a cup of water in 1 minute.
My uncle bought a Jenn-Aire induction cook top in 1978 for his new home. Exorbitant cost back then. It’s still going in 2020 and has never broke down. Seems the technology is very reliable.
And old. But still expensive asf
I have had an induction stove for 6 years ....... very pleased with performance and still sparking clean too!
Be careful when selecting an induction cooktop. If you cook, you know the most important thing you do on your cooktop is brown food. Induction does this just fine when the bottom of the pan aligns fully with the magnet. The problem is that cheaper induction cooktops have 6 inch magnets. They can handle, at most, a 10 inch slope sided skillet. A 12 inch slope sided pan needs at least an 8 inch magnet area. A 12 inch saute pan (straight sides), needs an 11 inch magnet area. The heat doesn't carry to the edges like it does with gas, it drops off after less than an inch.
If you're serious about cooking at scale using 12 inch pans, get a cooktop that has the largest magnet coverage possible. These are also going to be the most expensive units. Don't trust the little circles they draw on the cooktop, they're often an optimistic interpretation of the size of the magnet.
I've cooked on gas most of my life..It feels natural. That said, I bought this little induction cookpot. that's all it can do and it is, hands down, the very best vessel for cooking soups and liquid based dishes I've ever used. The fact that the unit has a thermocouple and can shut the juice off and balance the food at a specific temperature makes it so it is literally impossible to scorch soups and sauces on the hot plate.
I love gas, I really do, but man oh man is it nice not having to wait the requisite amount of time stainless steel takes to come up to heat. What Matt up there said about thermal efficiency is key. You are pouring almost all the energy being consumed into cooking the food when using induction because you're literally eddy current-ing the metal into giving off heat due to resistance.
I had induction installed in my new kitchen. It’s so much better than anything else on the market. The heat control ins truly incredible. I can boil water in less than 3 minutes and then quickly turn down the heat. It makes everything so much easier.
Go get one if you can, you won’t regret it I promise you!
I have been cook on induction over three years truly like it. The control is so much better. Ihave used gas for over 30 years. Bought an induction burner and have be hook every since. However because some of my pans are not induction ready I have to ude the gas cooktop for that, however I use the induction cokking on everthing I can. I find my pans stay cleaner on the bottoms than with induction no blacking nor tranishing. I can adjust on the fly from 100 degrees F to 500 degrees F in 5 Degree F increments or use 5 preset 100, 160, 275, 325, 400. The temp is within 3 degrees accuracy with my laser temperature gauge. If i ever redo my kicthen it will be a full induction cooktop and on the side two burner gas or electric for those non induction ready pots. But by then I may give up my non induction pots.
Cast iron, stainless steel, and pot with induction ready bottoms all work any pan a magnet can stick to will work, all aluminum, anodized aluminum or glass pan or pots will not work unless they have induction bottoms on the pots or pans. They have a disk you can put on induction burner to heat pots and pans that are induction ready never used one but i don't believe it is that efficient as they are hard to find and the ones you do are less than 8" on a 8qt stock pot only the center would set and I fear it would be stable and could easier to be hazardous especially with children.
Induction is safe for a child to learn to cook as the is no open flame so paper or kitchen cloth towels or pot holders would not catch on fire. However you still have to be careful with the pans or pots as the do get hot enough to burn someone if they are not careful. The burner will be hot after pot an pan is removed but cools quickly. However boil overs clean quickly verse to gas or electric burner cooktops. Clean up us easy allow all the surface to cool down and then wipe the top down each time after you cook with a damp paper towel, sponge, or cloth is all you have to do. If some food or oil spattered on the surface or on the controls use just a paper towel, sponge, or cloth with a little soapy water and then wipe it down with clean fresh water until all the soap is off. Then one more wipe with a damp clean paper towel and one dry paper towel to dry and polish the top. Very easy to maintain.
Heat up time seconds and very little heat radiation into room keeps Kitchen cooler and the cook. Only the heat that radiates is from the pot or pan is all you have. Because of efficiency cheaper to operate thus saving you money as you are only heating the pan or pot which heats the food in it, direct and contained only to cooking vessels.
Another great video Matt and I love this idea as well, off to the bookmark page it goes.
My project is delayed until next year but I am going Passive,
This year I'm going to do my driveway and I have a creek I need to cross so I bought a retired rail car and I'm going to convert that into my bridge, I had it delivered last week now I need to prep it and paint it before setting it in place.
Good video. After switching from gas to induction a few years ago there’s no going back for me. Gas seems so antiquated and “analog”. Induction has a scale or numbers, so pressing 3 is always consistant, ditto for 8 or whatever. With induction you can clean the surface while cooking, with a rag. The glass doesn’t get too hot. So much easier to clean vs gas. As Matt point out, induction doesn’t put out as any pollutants, Carbon Monoxide iirc.
Newer does not necessarily mean "better"...
I'm from Norway, Europe and used to be a huge fan of gas. Almost all new kitchens have induction technology built in and after trying induction almost 10 years ago my family never went back to ceramic electric tops. Even some of our Asian restaurants are using high power induction wok burners (for rounded woks) and gas related kitchen fires have dropped tremendously.
Not backward, but the USA has a lot of Natural gas available which is more convient than bottled gas! Eventually people will switch because of the convient even and safety factor! Induction cooktop is a great technology, for one reason that they have failed to mention, and that is the ability to set a desired temperature to cook at, which make specialized cooking much easier.
MrQuagmire26 I did recently discover one of those induction wok burners but it cost $2500 AUD in Australia just for that single burner. Well outside my budget, cool innovation though especially as Stephen said for commercial kitchens.
Stephen Morton I did buy one of the portable cook plates and really hated it because it would cycle on and off so I could never get a consistent simmer or boil for instance. I understand this is not an issue with the built in induction cooktops. Also as we have power outages certain times of year and obviously can’t run induction which btw still costs far more than gas cooktops here in Australia, during the power outages so gas in this case LPG, bottled gas cooktop or at least a single or dual gas burner option is preferred. I will buy both.
Stephen Morton the problem with cast iron wok is if it drops heat it takes ages to heat up and you are much more likely to boil the meat, not what you want, a carbon steel wok is best, happens to be the cheapest also.
Why does Europe, specifically Scandinavian countries, have better products, techniques, laws, healthcare, buildings, and consumer taste than the US. What is your secret?
We bought a countertop induction hot plate to use with a small generator for when our power goes out during storms. I now use it most of the time for cooking, we love it! We use our kitchen glass top stove for baking.
I have been using induction cooking for about 9 years; I LOVE this!!!!! Deffusser plates $25.ish will make it useable with ANY pots pans!
Oh wow... What the brands?
Also called a hob?
the technology of inductive cooking was developed in Germany during 2.WW for the use of cooking in U-Boats / submarines. That's probably why the best inductive cook tops come from Bosch and Siemens
@@VideoNOLA hob is used in the UK but they don't say it over in America afaik
Good pitch and so true. I work in appliances so this video caught my eye. Induction is also much safer and easier to clean. For example if a cat hops on the bench with a ceramic hob and an elements on or just been turned off it could get hurt. And the heat causes stains much quicker. With induction this is not an issue. Induction does draw more power around 42amps so be sure to check with your electrician.
I bought a portable induction burner and it’s awesome, I just bought a second one to sit next to my other one. I haven’t used my gas range in a year.
I see the portable ones are reasonable in price, $2700 is WAY too much money for me.
Would you be so kind to recommend a slide in induction range ?/front controls, convection oven, A energy consumption/. Which one shall I get? I am looking to install a new stove in my kitchen. Thank you...
I am an avid home cook, and I purchased a single-element induction cooktop about a year ago (to avoid the need to use the electric stove in a new townhouse. I'd come from gas, most of my life - my mom taught me to cook on gas - - and I cooked once on the electric - enough!!) I love induction, and have since switched out all my pans to work with induction. I'll never go back.
Okemos tech; look on-line for a deffuser plate and you can use ANY cookware on your induction cooker!
The funny fact is that the pots that can be used on a induction cooktop are dirt cheap.
My experience with induction is the exact opposite...
im using induction from 5 years........the best ever.......
Is it cheaper than gas? I mean from operational costs perspective.
Induction cooktop is a great technology, for one reason that they have failed to mention, and that is the ability to set a desired temperature to cook at, which make specialized cooking much easier.
Get rid of your double boiler.
Not all do that, just got mine installed today and doesn't have that feature, but would be nice, guess mine is low end it was an absolute bargain.
This bs can't be even used for real cooking
Tell us about that wok! I have been cooking on induction for about eight years, and wok cooking is the only thing that I miss. While I do very few things a little differently, I found that I can do everything that I used to save but one; wok cooking. In addition to the benefits listed in the video there are two others I would add. With relation to speed, yes you can raise pan temperature very quickly but you can also reduce pan temperature quickly in the right pan. (Lower mass pan, not cast iron) The other benefit is ultra low temperatures. I can melt and temper chocolate right on the cooktop, something I could never do with even high end gas cooktops.
My dads Chinese and bought an induction, and literally only cooks stir fry. You just need a wok styled pan with a flat magnetic bottom the size of a burner and you’re good to go!
You can either get a wok with a flat bottom, or, if you are willing to put down the money, a dedicated induction wok burner.
Induction blew me away , amazing for cooking steaks
Great to know Matt, thanks a mil for the insight.
We converted to full solar electric using induction for cooking about 3 years ago and have no regrets. No more gas bills, much cleaner indoor air and safer too.
Few things gave me as much pleasure as telling my gas company to take a leap! 🙂
I can vouch for the Indu+ brand induction...worth every penny
He didn't mention one of the things I love most about my induction cooker, the timer that shuts it off. I could feed a dozen families Thanksgiving dinner with the food I walked away from and burned before induction cooking. My next stove WILL be induction. And the cleanup is a snap. I can slip a tea towel under the pan and spread it over the cooktop whenever I'm frying or if something might boil over. Estate and yard sales are a good place to buy suitable pans without breaking the bank, too. Anybody who knows their electricity might go out and doesn't keep a little camp stove or bbq is defying common sense.
Sandra Lewis
Just make sure to use it GREATER than a distance of 1m away. Closer than that it the stove exceeds safe EMF maximums by around 6-15 times.
You say you have induction cooker and in the same breath say Your next stove Will be (future) induction. Ok then😂😁
We have the opposite, a 36" induction cooktop with a 12" gas cooktop next to it. The gas unit is only used when the power is out or if we need to have 7 pots cooking.
What brand did you go with? I wanted to go with Frigidaire but they don't seem to make a 12" gas to go alongside.
@@UnholySeoul The 2 burner was Summit, I think they are used in motorhomes. The induction was bosch.
@@linwizz2126 Thanks! Did you go with a 48" vent hood?
Thank you. Very informative. One question. I bought a single position Duxtop unit. It’s great in all the ways you described except noise. Fan is very loud. Do the full width units like the Thermador you’re showing here have a noisy fan?
Thank you for the awesome video!
When we had a terrible storm and lost power for a few days, my gas stove still worked perfectly. I just had to use a lighter to light the flames. And I can use it with pots and pans made of any material. But I would definitely use induction if I didn't have a gas line already.
Have you ever heard of a fire pit outside or an outdoor grill? It has the added benefit of not carrying a gas line premium, and they don't pollute the air inside of the home.
Induction bearing heaters have been around for decades. You heat the bearing, it expands a little and then you can slide it onto the shaft without damaging it. Anyways, cool video.
Great video! Thanks for sharing. Can we share it on our website (crediting you) as a resource for folks to learn about induction benefits?
First of all, induction cooktops have been around for decades. My mother had one installed back in the early 1990ies. Induction basically combines the advantages of electric with the advantages of gas. Mainly it's temperature control - which we all know is half of cooking to begin with.
I love induction - it's better than gas for almost everything. It has the same quick temp control as gas and the no frills cleanup of an electric glass cooktop. Yes, you can't use cheap aluminum pots and no, you can't use high end stainless either. The pot has to be magnetic - so when shopping for pots either look at the induction logo on the bottom or bring a magnet - if the magnet sticks to the pot it will work on induction.
BTW: induction uses a fraction of the energy required for electric, so if you have electric and switch to induction you not only save a few bucks on you utility bill, you also get the temperature control of a gas cooktop.
Not possible at that time it was expensive
It is basically an open microwave....Avoid using metal cooking spoons, which may allow current to flow through your body....and don't stand too close to the stove which is hard not to do!
@@SUPERCOCKROACH666 Balderdash.. Microwaves and Magnetic induction are not even similar. Microwaves are reflected from metal cookware. Induction is "absorbed" by ferrous metals and heats them. Microwaves are absorbed by human tissue and can heat them, induction waves pass through human tissue and do nothing.
@@pkrail The induction coil and the pan standing on the cooking zone form a capacitor. When the induction coil is switched on, the PAN is charged electrically. If the pan is touched by a person, a small current (leakage current) may flow through that person’s body. You might not get burned if the temperature is low, but you will absorb the radiation from the magnetic field directly from the pot and pan.
There is a good explanation of the induction cooking method on the Swiss Federal Office of Public Health. Pay careful attention to the graphs showing ICNIRP and real world use.
@@pkrail Use the right size of cookware for the size of the cooking zone; don't put a small pan
on a large zone, but use a pan that covers the cooking zone completely.
Always place the pan in the middle of the cooking zone.
Don’t use damaged pans with buckled or rounded bases, even if they can still be
heated without difficulty.
Persons standing close to the hob or who touch the worktop with their body during
cooking are advised to use the rear cooking fields, or the front cooking fields at
reduced power.
It is vital to use specially manufactured pans to ensure that energy is transmitted
efficiently from the hob to the pan. They are labelled by the manufacturer as suitable
for induction cooking. The best pans to use are the ones supplied with the hob.
Exposure to magnetic fields can be reduced greatly by keeping a distance of 5-10 cm
between your body and the hob.
Don’t use metal cooking spoons to prevent leakage current from flowing through your
body.
People with a cardiac pacemaker or an implanted defibrillator should talk to their
doctor before using an induction hob.
Thanks for having me able to make a decision on that choice!
I use induction because it heats way faster and you can set the temps to the exact temp you want everytime
Thank you for sharing. I always assumed that gas was faster heating.
+Politically Incorrect very common misconception. Thanks for watching
i use an induction cook top and i love it. it's fast and safe. thanks for the vid
Thats was awesome i am just bought this cooktop.
Already have one in my house. Gas is practically unheard of in Finland except in summer cottages off the grid. Almost entirely electric range, except induction has been slowly replacing them, electrics have been doing a good job though, but in Finland we feed them 400V 3-phase power (same with induction) so they can keep up. The thing I dislike about these new induction tops though is they all have these shiny smooth glass tops. I really wish someone would make a less pretty stovetop, something that looks more like traditional ranges. Or even better, something that looks like my grandmothers woodfired range.
The induction hobs have to use a non-conductive, non-magnetic material for the top surface. Glass ceramic, is basically the best option.
It has to be glass due to it's heat resistant properties and it not affecting the magnetic waves that have to get through to the pan.
We went with a Miele Proline since it had oldschool dials instead of that touch nonsense, maybe that suits your taste better (if it still matters)
Exactly my sentiments. I'm all about aesthetics, and cooked for many years on a 'grandma' type vintage stove b/c I was in love w it. They ought to be able to put some style into it somehow. That Miele Proline sounds like maybe the closest option available.
This is 5 yrs old and I get a recommend now😁 Induction way of the the future, I'll wait for a recommend after 2020.
Ask me in 2 or 3 weeks.
How do you determine what wattage to use? Mine has 15 wattage settings and it makes no sense to me how to determine the wattage vs temp.
Thank you! Exactly what I needed. 🙏👏
Just brought a small induction cooktop actually it was little big than my electric can’t wait to try it I electric cooker I noticed the hot plate on it would make me sick if I cook on it for so long due to the fumes it was emitting
I've read many comments about induction cooktops and changing old pots. Maybe new induction cooktop is the reason to renew old pots? And of course, for your favorite pots, you can use adaptors.
Anyway - induction cooktops our future.
Adapters? Please elaborate...
They look like steel pans without the sides (a steel disc with a handle basically), put that on top of the induction plate and place the pot on top of it and it will work like a regular electric stove (less efficient than one however)
For reasons of energy efficiency I don't use the oven in the stove for many years, everything 'baking' or broiling' gets done in the fairly big toaster oven, it has a rotisserie and I make 12" pizzas in it. The stove top (electric coils - ack!) got recently covered with a custom fitted and nicely finished board, and I purchased 2 of the single induction cook tops, just to try out the 'wonder of induction', before I commit to a brand new induction stove. These 2 burners convinced me on the very first day, one is mostly in the pantry on the shelf (on call...LOL), the other one serves as 'stove', a quick, easy and convenient solution, especially with the stainless steel pressure cooker. I have my heavy high quality stainless steel pot and pan set for 16 years, all pieces work on the induction. Love it! Several very old cast iron pans/different sizes work also like a charm on the induction. Even my at least 12-yr-old nonstick/aluminum crepe pan works! I never noticed that the bottom was already induction-ready... I did not have to replace one pot or pan. Looks like that I found my solution. The ancient electric stove will make it's way into another home, the free space will be converted into an additional cupboard with an induction cook top, which is - when not in use - also a welcome additional counter space in my tiny kitchen. The people who suggest 'adapters' forget or don't know that the use of an adapter is totally counter-productive, it slows the expected process of fast heating very much down. That's the downside of the cheap non-stick pans and pots... Quality cook-ware is often on sale, many times for 1/2 price or even less. Go and get some, you buy that stuff most likely only once in your life, it's an investment.
Thanks Matt super informative!!!👌👍😉
My biggest pro with induction is size. Where I use to work, we ran 2 portable inductions when we do a pasta bar in a tight spot. So they take up little space even compared to butane burners. I do find it heats up faster for boiling water but warming a small pan is about the same amount of time.
But my biggest complaint is cookware compatibility. The induction ONLY activates when it detects a compatible cookware and those pots and pans are more expensive by at least 25%.
Headless Chicken Fitted Induction hobs are still pretty darn expensive, I would think if people can afford induction they can afford to spend a small amount more and buy appropriate pots and pans for the few that don’t work. Btw, I hated my portable induction plate, nothing like the expensive built in units.
@@MaZEEZaM
My experience was with industrial portable inductions for where I work. Unfortunately their short sightedness didn't account for pots and pan compatibility. They spent $2k on the burners and budgeted nothing for the cookware.
Headless Chicken Wow, that was well done lol.
Hi there, we are thinking of replacing our Belling Cookcentre Induction cooker because it "pulses" so much. For example at level 3 the power is on for 0.5 of a second and then off for 7.5 seconds. At level 4 the power is on for 1 second and then off for 7 seconds and so on which is making it really hard to cook food slowly or to simmer food. The Belling "pulses' all the way up to 9 when it is fully on. So, can you confirm that the Rangemaster Induction doesn't do this? I think that the Rangemaster is much better, but I have yet to actually see one in operation at lower levels. Any help would be greatly appreciated before we order one. I really wish it was possible to "try before you buy" with these cookers
As a service tech for induction I will tell you the cost to repair a cooktop is exorbitant usually 1 power board per side with a cost of 200-400 a board without installation
Tony Sap A quick question. Maybe not quick. What do you do with the induction cooktop, when the main top is broken. You try to find one but the company does not manufacture that specific part any more. The company that is on the induction cooktop calls it cosmetic. What do you tell the customer an what happens to the induction cooktop they have. I am not. Trying to set you or anything like. I have 4 induction cook tops an each has 5 cook zones an there are a few portable ones I use for contain catering jobs. A few of those have broken tops.
My uncle bought a Jenn-Aire induction cook top in 1978 for his new home. Exorbitant cost back then. It’s still going and has never broke down. Seems the technology is very reliable.
It really is the future. Checks all the boxes and does what the competition does but better. Granted prices very so shop aggressively.
My gf and I have been using a Kuradori induction cook plate for over a year. Recently it seems it has hot spots and is killing cooking pans on a regular basis. I'm not impressed with the one we have partly because when you want to tilt a pan to baste a dream it shuts off in 3 seconds making it almost impossible to cook like you do on gas. I do thank you about the information of fumes from gas. What I am guessing is this portable cooker has a smaller 6" to 8" coil and the permanent units may be larger, more robust. More information would be nice. Of course if it was that much better than gas restaurants would be switching over right?
Steak not dream damn spell check
That is where induction was first used in commercial kitchens mostly in Europe. Induction units there is cheaper than the US but as more people in the US use it the prices have been dropping and as more consumers realize the benefits more the price will come done.
An in the counter induction burner ran for $1000 to $1500 ten years ago and the price have dropped since then several hundred dollars. The same with the portable single burner countertop version use to be $250 to $500 now you can buy one for $50 or less, however the less has less control and may even find uneven cooking hot spots on the burner, but around $100 to $150 you will find they are much better. I like the portability of the sit countertop take it wherever we travel comes in handy at a buffet to keep foods warm. I can take it out onto the deck without fear of fire will frying fish or other strong odorous foods.
Ours just arrived today! Unfortunately we are months out from using it because we don’t have a kitchen to install it in. Little by little.
The president of the country's top cooking school, the Culinary Institute of America, predicted induction cooking to be the future, over-taking other methods.
It's not just educators - check this kinda famous guy out ua-cam.com/video/M73e1v-bErA/v-deo.html ua-cam.com/video/qceXSza7O9s/v-deo.html
I should hope so!!
That aged like milk.
what do parts and service calls run on this thing? Like ALL appliances ,,they do break down. How much to fix or replace parts,,,or can you replace parts?
Sounds good but will it boil water in a water bath canner?
Having tried both, my personal preference goes to gas. A small side burner burner on induction for things like boiling water is great, but for a lot of things you just don't get the same cooking experience out of induction imo. But, again, personal preference.
Bought an IKEA induction single cooker. A bit confused why they have one setting for power wattage and one for temperature setting. Thr one goes to 1800watt while the other goes to 450f. ?
We have power outages where we live. Would gas be a better choice for us? Or is the demand on the electrical system small enough that my generator could pick up the load? We're getting ready to build and trying to figure out the best options. I like the idea of induction, but I need it in a range set-up. Was hoping for induction range and double oven combo.....but they're hard to find. They're actually really expensive.
Since the last eight years we have been using an induction cook top stove. It is amazing. It is by far the fastest for speed than a gas stove. And a gas stove is even faster than conventional electric. Induction cooking will not heat the kitchen. Induction has more than 90% efficiency for heat transfer. The induction surface does not get hot from the energy. The energy directly heats the bottom the pot. When cooking with induction you can put your hand directly on the cook top and you will not burn yourself. Induction uses a lot less energy for cooking. You will notice the difference on your electricity power bill.
induction ranges have been around for over 45 years.. just never caught on till now.
which one cost less bill? In Newyork.
How is the fan noise from cooling the elements?
Are electric bills lower because of induction; AND are there any issues with a person having a defribulator or pacemaker? Looks Great!
No, it's more or less the same as other electric stoves. Induction cooking efficiency is slightly worse due to losses in the electronics, provided the pan is the same size as the heater then normal electrical hot plate heating is very efficient. OTOH induction IS a bit more consistent efficiency wise though you don't have to have the pan exactly the same size as the burner and it will still work very well because the pan sort of sucks the magnetism in towards it, so it's not a slamdunk whereas you can lose a lot of energy up the sides on hot plates. But the most efficient cooking of all for wet cooking would be instant pot-style pressure cooking, because there's virtually no boil off. Most people don't use ridiculous amounts of energy cooking though, heating/cooling buildings is where all the money goes. But it's the responsiveness and power of induction cooking which is insane and it's key selling point.
Sorry, I haven’t finished my question, I have issues with the air suctioning , it doesn’t seem like it’s going to where it supposed to go, that means going under the top right,? But instead, it’s making my upper cabinets above my cooktop quite sticky, what is wrong with my induction cooktop? In this video, there’s no cabinets around it, but I do, there’s preexisting wood cabinets, can anyone advise?
@3:06 what was that stove?
I’ve been leaning towards induction and the only reason to have gas in my new home is the tankless water heater. What are your thoughts on an electric tankless water heater?
Thanks!
Just buy a solar Water Heater. It's not as expensive or complex as Sokar Electricity generate. Int you construct it, you get free hot water for all 12 months* for 10-15 years. No maintenance.
Depending on where you live. I live in a tropical country where winters Only reach 50 F. But still get hot water.
Which is cheaper to use or heavy cooking? Gas Bill or Electric Billl?
Love the vent! Who makes it? Is it insanely expensive?
Miele makes ones like that.
Matt Smith and it's pretty expensive ;-)
That one is from gaggenau the most expensive kitchen appliances tht money can buy
Just moved into a remodeled townhouse I bought recently and it has an induction cooktop. I've used electric and gas in the past but I've always thought that gas was superior and I would probably miss the gas cooktop in the house I was moving out of. Well it's still early but I can definitely see the benefits of induction, and like Matt says the two major ones are speed and no wasted heat. I'm still getting the settings dialed in and that takes a bit of tinkering to get right. My old house had gas heat so it made sense to have a gas cooktop, and I'll miss some of the advantages of gas cooking, but IMO induction blows electric cooking out of the water. I definitely wouldn't run a gas line to the house just for the cooktop.
Is it any good for wok cooking what it the highest btu induction can produce.
there are special wok induction cooker where the base is rounded to fit the round part of the wok instead of having flat surfaces like normal stove tops, one of those is recommended for more proper wok cooking.
as for the btu it is simply a matter of wattage, do note however that the btu of gas stoves when using woks are often freakishly high because of the massive inefficiencies in using gas for woks. Normal pots and pans have around 20-30% efficiency o gas stoves (meaning 20-30% of the heat from the gas goes into the cooking vessel, the remaining heat goes into the air), woks are even lower, usually somewhere around 10-20%. Induction on the other hand is around 75-95% efficient.
This means that a gas stove with a btu of around 75k will be roughly equivalent to an induction cooker of around 10k (10kbtu is about 3k watts)
Hopefully this work in my RV and was thinking 🤔 about solar panel I bought get it power this to.
My gas bill went up $25 a month which translates into $300 a year. I've been looking at portable induction cooktops for a while now. The increase in my gas bill has given me a reason to buy a 2 burner induction cooktop and set it on top of my large 2 burner griddle on top of the gas stove with electronic ignition system, because that is the only place I can put it. In my case it is to save money and not heat up the kitchen. I have been using an electric hot plate part of the time.
Hey, I have an induction hob which I get on with very well. I am looking for a new wok that will work. Which is the one that we see in your video please?
Tefal or T-fal in some places makes a flat bottomed induction wok, inexpensive and I have used it for the last 3 years on my induction hob that I also get on very well with.
Lodge makes flat bottomed woks in multiple sizes. All Lodge cast iron cookware works great on induction.
I doubt you’re still looking for a flat-bottomed wok, but Hexclad makes a nice one. I got mine at a roadshow at Costco last year. Try Costco.com.
Is there any induction cook top can work with wok but not too expensive?
Not yet, Jenn-Air makes one but is very expensive. One day there will be more competition! For now you must use flat-bottom pan, stir a lot :)
Monthly electricity vs gas expenses?
Please do videos on the best pans for an induction stove. Also show what pans, etc., NOT to use on an induction stove. Also, do videos on the do and don't of cleaning induction stove tops, what cleaner brand to buy and what NOT to use when cleaning. How much water is okay when cleaning? March 2019
You clean them with the same products you use for any glass cooktop. You can even use Windex if it's not that dirty. I use Weimans cooktop cleaner with one of those plastic scrubbies, let it dry and shine it with paper towel.
A lot houses were I live have vent hoods(some in overhead microwaves) that blow back into the house and don't even go outside. I've seen it in houses with both electric and gas stoves. These are really old houses.
They just pass the air through a filter to catch the oil and fat and particulates, still works okay, even if not as ideal as venting to outside air.
Been cooking on gas for 30 years and installed an induction cooktop about 7 years ago. Have not had a single problem. The only thing I’m angry about is I didn’t do it sooner. I can cook on paper towels to catch any grease splatters, precisely control the temperature (almost immediately), not heat up the entire bottom floor of my house which is open floor plan, lay my silicone utensils or oven mitts on or near the cooktop without fear of them catching on fire or melting. I’m a baker as well and I no longer have use for a double boiler as things like chocolate melt gently, completely and without burning. Was it worth the $2400? Absolutely.
what stovetop did you buy?
Are there more and less efficient dishes or they are all the same and have no influence on efficiency?
What's that built-in back vent you showed in this video? My wife wants to know.
It’s a down draft vent
What about people with pacemakers? Isn’t thr magnatic force dangerous?
I have 18/10 stainless steel cookware but a magnet will not stick to the bottom. Does that mean it will not work with induction? Thanks
yes, if it isn't magnetic then it wont work, you could always try it on the hob first before buying new cookware.
Thank you .
forged steel pan is excelent for induction.....reduce at minimum energy
Can i use my GOLD pans to cook with an induction cooktop?
take a fridge magnet and see if it stick to the bottom of your pans , if it does it will work, if it doesn't stick it won't work.
I used one back in the 1970's , My grandparents sold portable countertop induction units at their appliance store. We were the cool kids at school. First with a microwave , first with a dishwasher, first with a Fairchild channel F video game system , first with a remote for the TV ans on and on !!!
Matt before every important sense, ‘Hey... if you’
What if you have round bottom utensils like a wok? I have a big wok for deep frys.
That will be a problem the bottom needs to have maximum contact for vest results.
if your could go into more details about power consumption or what you need to have to install even briefly
Ev car batteri and bidrectional chargers.
can anyone help me find the induction model?
I would to pair this with Tesla solar roof and power wall.
Induction cooktops have advantages and disadvantages. Much easier to keep clean because food doesn't get baked into surface. Pots and pans same. Timing features are great (e.g., delayed started). Shuts off when there's nothing to cook- so safer. On the other hand, (at least the one I have ) only allows temp gradations of 20 degrees- should be finer e.g. 10. Also doesn't work with all pots, e.g. aluminium or copper. And if you lift the pot off for more than a few seconds it shuts off- can be frustrating for some types of cooking where you want to lift up the pan, e.g., crepes. Solution: use both induction and gas!
gas is best for outdoors
will it charge my iPhone
It will cook up 😂
I see how this replaces stove tops but what about the oven?
Even heating beats all, gas, no alternative
I always use the vent fan, not for noxious fumes, but for smelly fumes. Waste heat is good here in the UK, we need it! Gas heating is about 4x cheaper than electric heating, so that waste is still a gain. Solar is has poor ROI case in UK too (vs Texas!) Safety is a good reason, but the cooked food will be hot nonetheless, so there is no lower standard of vigilance when kids are around. You need to buy induction-compatible pans - expensive. I'm not sold on the case, but maybe one day :)
kidaz most pans are compatible with induction, I grew up with gas cooktops in Australia, I’m not entirely convinced induction cooktops would be cheaper to run, also expensive electricity prices here and check out the power connection many of these require, I’ve seen 4Kwatt units! You would not need to be running the power setting for long to impact ones electricity bill I would think.
So we agree? Electricity is more expensive.
kidaz I don’t know whether it is in practice as I don’t know anyone who has experience with induction, for example, a kettle consumes a lot of power but it’s only for a very short period. I did read 1 article that mentioned that Japanese people were very early adopters of induction but are now moving back to gas as they found it more expensive, I don’t like going by the opinion of a single source and I did try unsuccessfully to find anything else mentioning this occurrence so I don’t know whether it was true or not. Even if that was the case, it’s quite possible the early induction cooktops were much less efficient than current models. Basically I am unable to come to a conclusion without having direct experience with induction myself.
When i first got myself an induction cooktop 2 years ago, I found out that some of my cooking pots and pans don't work since they're made out of ceramics and glass. I was about to sell it off when suddenly an idea struck my head. So I put a cast iron pan on top of the induction stove, and on top of that cast iron pan i put my pyrex. The induction heated the pan and the heated pan heated the pyrex in turn. Of course, it took a little longer for the pot to heat up, but at least i didn't have to discard my non-metal cookware.
Wait why are you cooking in glass?? Haha
lanunselatable They make an induction plate for that purpose. Some of the advantages disappear when the plate is used.
Kendal Eklund Yes I saw one of those recently.
Is that safe? Would it be wise to use a little bit water around bottom of glass ware
Melanie Jaid I’ve not seen Pyrex cooking pots before but I assume they are designed to go on a particular type of cooktop element though really I’m surprised Pyrex could handle that much direct heat, especially if it worked on gas? Either way your suggestion of water in the cast iron pot would certainly increase the contact surface area to the Pyrex pot and I think that would likely help though you would want to be careful with the potentially boiling water and in this way could be more dangerous. Really I think they would be far better off putting some money aside and buying a set of pans designed for induction, they are quite common and not a large cost though that’s always going to be subjective. Really I think he/she was a bit careless buying induction without learning how it functions and not setting aside money for compatible cookware if they didn’t already have suitable pots and pans. Induction is not exactly a cheap investment.
I fix ranges and unless this thing is under warranty repairs are SO expensive! I'm had so many fail because people used a pot that was compatible but still screwed it up somehow. I'm talking $1,000 repairs on units costing 4k.
Anyone have an issue if you have a pacemaker?
Hello! I'm getting an induction cooktop, but I want to know if it demands too much power. Does anyone know? 🤔
For me it was lower power than my old electrical range. I have a 36" cooktop and it uses less power than the older range it replaced. 40amps vs 50amps of the old electrical unit.
What dedravoins said! Bought it and returned it went back to gas. Maybe not as clean but so much better than electric.
To each their own, obviously. But, I've cooked on both. I have a single, portable induction burner I use for boiling water and keeping stuff warm off of my gas range even! But when it comes to sauteing and searing, I greatly prefer gas. And I suspect most chefs are going to tell you the same.
I agree with you. It is so difficult to control the heat