Gas, Induction, Electric: The Complete Guide to Kitchen Stovetops
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- Опубліковано 27 тра 2024
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As a Pro Home Cooks, there will probably be some point in your life when you have to choose the right stove top or range for your cooking/kitchen needs. I made this video to helpfully shed some light of the pros and cons of the three popular stove tops on the market: Gas, Electric and Induction. Most of this information comes from my own personal experience using these 3 different stove tops, but I would love to create a community thread down in the comments filled with your own experiences. The more info we we can collect in the comments the more helpful this video will end up being for cooks so please comment in with your own pros and cons for stove tops that you have experience with.
00:00 - Intro
01:10 - Induction Pros
04:18 - Induction Cons
06:27 - Gas Pros
09:25 - Gas Cons
11:42 - Electric Pros
13:27 - Electric Cons
15:16 - My Final Rankings
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/how-...
Induction stove by Frigidaire -
www.frigidaire.com/Kitchen-Ap...
Video Credits
Creator & Host - Follow Mike G on Instagram @lifebymikeg
All music provided royalty free by epidemic sound - Навчання та стиль
If you're shopping for pots to use with an induction cooktop, take a magnet with you. If the magnet sticks to the pot it'll work on induction.
Also... they are labeled. It's too big of a feature to not be on the tag. But if you're looking for some vintage pots, yep that's the way to go.
This is a valid point, but... there is always a but. Although cast iron works great on induction, it's not the best option. Aluminium with a steel insert works better for the heat conductivity of the former. Also with such a pan the hot spots are not a problem.
There are special iron plates you can buy for induction. You put them on the stove and then put the pot on the plate. Then you can use every pot you like, the plate makes the induction stove working as an electric stove.
Yes, Elli, there are such shims, but they are very inefficient and make no sense at all. You turn your induction hob into a very poor convection hob (poor in the sense that it can't even get the temperature high enough).
@@svily0 It is just a way to use beloved pots, not for using induction this way in general. Sure there is energy loss, but it still works.
Hot spots can also occur when you buy a cheap pan which says "suitable for induction", but actually the part that can pick up that energy is only half the size of the pan.
100% agree
Great point a lot of pans will be made out of cheap aluminum with just a thin magnetic disc encased in the bottom of the pan that might not even go edge to edge, where as if the pan was made out of one single material the electrode magnetic field would not only heat just the bottom but the side wall of the pan as well
The other issue I have experienced with cheap pans and induction cooking is that the pans warp. I think the issue is that induction cooktops are capable of heating the pan so quickly that if you aren't careful different parts of the pans expand and contract at different rates, which results in a warp pan base.
I can't agree with you. I mostly use cast iron pans on my induction cooktop and even that develops hotspots while cooking at high heat.
It's mainly because the induction coil diameter is smaller than the pan.
Mike: Believe it or not, induction cooking was introduced at the World’s Fair in Chicago in 1933. The first mass market introduction of the technology was by Westinghouse in 1970, so it’s been in the marketplace for 50 years...but people have been slow to adopt it. My mother has used induction for about 25 years or so. And...her cooking experience is interesting because she has cooked on those old iron wood burning stoves, electric coils, electric glass top and gas. She claims induction makes them all as primitive as cooking over an open fire. I’ve never heard Mom’s make any buzzing noise or nor have I seen uneven heating on hers. However, she does say that you should get pots developed specifically for induction cooking because they will be the best made for even heating. It’s more about how the pan disburses the heat than about the cooktop itself. She tells me they will pry her induction cooktop from her cold dead hands. LOL!
Thank you for this info! I still cook gas, but am looking to change to induction. Basically the only thing keeping me on gas is the visual aspect of it, that i can see how hot it is by the flames.
What does attract me to induction is: energy efficiënt, fast changing temperature and... very even heat distribution. This last thing my mother also said, but got a bit fuzzy in this video. Thanks for your update!!
@mike: please test again with the flour in the pan with a good even induction pan.
They did a big push in the 90s also, but they had repair issues. One of the biggest was a repair staff unused to troubleshooting the tech required so they turned into parts changers. Repair cost should also be factored into ownership. I truly believe they hold the price on these units up to limit the buyers to a group more able to also absorb the cost of ownership. While your moms induction was likely transformer and relay bases modern or a varac ones use pwm and solid state. Thus the buzz
All those 'hi tech' 'Muricans, but they still consider induction cooking bleeding edge.
@@erikw8644 Samsung and others already have models where they project LED lights onto pans showing how big the "flames" are at the current heat level.
You can also use gas stoves without electricity (or at least that's the way mine works). Since the gas still works, you just light it with a match or lighter and you can still cook if the power goes out
But I always think about the fridge
was going to comment this as a pro for gas
Yup, we live amongst n the country and when power goes out it can be for a day or more. Gas is the way to keep cooking.
Thats why I like gas burners. Though I moved to a place where I cant have one as it 100% electric.
Power goes out ?? Here in a civilized country it only happens seldom, as I remember last 2 times was in 1973 and 2004. Whats the problem ?
I have been using an induction cook top for ten years. I would never want to use any other kind ever again. The only problem I have ever had is when I first started to use it and found that my water for pasta would boil faster than I could make my salad.
I'm a "rough" cook and like to use woks and cast-iron pans so I'm worried about scratching/breaking the glass, and I'm also concerned about stains. Do you have any suggestions?
I am not op, but u can literally put a towel or parchment paper underneath ur pot or wok to prevent splatter or scratching
@@hotfishy I've seen as demo using paper towel between the stove and the cookware! It's really that safe.
We bought a new house last year and for the first time in my life we have a gas stove. While I hate cleaning it...it definitely cooks better than the electric stoves I have used my entire life....57 years and counting
Induction is the best for me
@@barrackobamaismynigga7629 me too I like induction!
They put gas ranges in new homes because it's the cheapest option for the builder. It doesn't require a dedicated circuit, and the range itself is cheap because there's no technology to it. Cheap and dirty.
@@flt528 Is a slightly higher gauge 40 amp circuit really more complicated for the builder than putting a gas pipe in your kitchen? Im asking strictly technically.
@@flt528cheap to buy , not to use
I have owned all 3 and my induction stove is by far my fav. Very fast, very safe, very precise and super easy to clean.
Health hazards
@@mas-udal-hassan9277what health hazards?
I recently bought a bosch induction cooktop and never want to go back to gas
World hunger @@mas-udal-hassan9277
Cheap electric stoves are the worst! You wanna make pastas for four for dinner and you gotta start your water the day before.
Just boil the water in the kettle :)
@@adam-syed its still sad though
You'd still need to be able hold the temp while the pasta's cooking...
Olivier B totally!
Yup! 😭😭😭 Can't wait to upgrade to an induction!
The main thing I love about induction stoves as a pastry chef is that I can do so many things that normally require double boilers/ bain-marie can be done directly on an induction stove especially if you have a high-end one that allows you to control the temp like sous vide. Working with sugar, tempering chocolate, aeration of eggs, etc Is so much easier.
please explain more, I'm intrigued and don't use double boilers with any regularity :) Is it just the consistent temperature? (and electric cannot do that?)
What brand do you have?
Do you mean the ability to go really low and controlled like a bain marie, without the bain marie ?
@@gudrune Its easier to use then a bain-marie since steam/hotwater is often too hot for my uses. EG: tempering chocolate, I can simply just set the stove to the temptures I need to get the chocolate at and walk away. Sugar, If I want hack crack sugar I can simply set the stove to 150c.
@@sirgoodguy wait, what is this sorcery? I'm a home cook but I've made chocolate bonbons a few times and tempering is obviously quite a hurdle (I used polycarbonate aliexpress moulds, btw, works a charm). Would you mind explaining how you temper chocolate with your induction stove top? I'm very, very interested :)
you look like the main character in ratatouille
how did I not see this?
The rat?💀💀💀💀💀
@@IglesiasEnriqueVevo that was my thought... lol🤣🤣🤣
@@IglesiasEnriqueVevo no the chef guy 🤣
I've restrained myself of saying that like for 2 years😂😂
On the gas flame comments (10:52), you need to have a professional adjust each knob for your altitude and conditions. Typically, pull the control knob off as for cleaning and there is a little screw down in the center. My new stove was scorching everything here at 5000 ft MSL, so I adjusted them all to have nice little low flames and the high is just right now.
A couple things worth noting. One, the noise from induction stovetops is usually coming from the cookware rather than from the stove. The cookware is being vibrated by the stove (like you mentioned) and loose pieces or poorly-bonded layers in a tri-ply pan can start to vibrate audibly.
Also, one advantage of a gas stove that you didn't mention is that it gives you access to a bunch of fire-based cooking methods that the other two don't; roasting peppers and toasting marshmallows are two examples that come immediately to mind.
I just switched from gas to induction cooker after my stove caught fire. I found the learning curve for induction is quite steep ~ it either heated up too quickly or took too long. There's a fair bit of testing before I learnt the correct settings. Not all pans that are induction friendly work well though, and the hot spots are a bit annoying. Thank you for your video. It was very informative.
Have you found a workaround for the hot spot issue?
@@kierand9410 If you have a pan that is equally magnetic all around, or has a steel base with copper/aluminum sides, the heat distribution is very even. If you want even heating on all pans use Resistance Electric or use a Heat Diffuser on Gas/Induction...
I just adore the traditional gas stove of all it is and isn't. Sure, it's a pain to clean, but I love the blue flame under the pan, its reliability in case of a power outage, and the metal gates on top of the burners can survive a hit or two by cast iron pans and pots, something I hear scratches or cracks the top of the other two stoves
Same. When he opened with that point I was nodding along. Nothing like a flame under a pan. That said, the case for induction is a strong one. Induction appeals to the head; gas to the heart.
Having grown up using a gas range, I do miss the responsive sizzle. Cooking on an electric range is so bland.
@@74Voyeur Download the sound effect and play it on an mp3 player.
I have a portable butane stove just in case of an emergency.
@@jukio02 Every home should have one.
I recently got into really cooking, and currently have a newer glasstop electric, but I've had the older coil types and crappy gas ones. However, I admire my Dad, who did almost all of our cooking on an old wood cook stove, which doubled as our primary heat source in the winter. If I can be half the home cook he was, I'll be happy!
To save your sanity with an electric stove, get yourself a good electric kettle. Get your pan hot, pour in the already boiling water and move on (lord knows getting a 2 quart pot boiling would take wayyy too long to boil)
Kinda depends whether you have 120 or 240v outlets. Electric kettles are barely worth it on 120. Sure, it'd be quicker than on the stovetop but unless you drink tea all the time then most people won't bother and would just wait the extra couple minutes instead of taking up more counterspace with a big ass kettle.
Keep in mind that this comparison was just off of what this guy has used. My current electric stove boils water faster than my last gas stove and it's nice to not have half the heat going into the room when I'm in a desert and run the AC for most of the year.
I've had my induction cooky for about 10 years. I love it. I've cooked on all three types over the years and induction is far and away my favorite. It heats fast. Response to turning down the temp is instantaneous. The low setting is very low - just keeps things warm. Simmer is a usually a 3 with the lid off, sometimes 2 with it on. You learn to judge the correct setting.
Not all induction is equal, from a sustainability perspective I'm excited to see all of the affordable induction options on the market, but for the best induction performance the high end induction cook tops are amazing. From my personal experience the Wolf induction cook tops and ranges are fantastic. I feel that the best on the market today are the Freedom induction cook tops from Thermador and the Vario Induction cook tops from Gaggenau, both of which are full surface induction cook tops and don't have the "hot spot" issue, they are quite, have immediate response and extremely low settings. However, while these are phenomenal cook tops their retail price is above $5,000.00. The humming at high energy output is common, although noticeably less so on the higher end units, it will take a future technology advancement to resolve. It doesn't bother me and I currently own the Thermador and the sound at high energy use is barely noticeable and is less annoying than my old gas 48-inch Thermador range that clicked all the time at the lowest settings. I'm sure that there will be a lot of innovation in the induction space over the next few years. Love your content, all my best. C
I found Mike during the Pandemic, and I always enjoy his content. The guy is an amazing cook!!! I love my induction 2-burner table top unit with my cast-iron cookware. The only bummer is the noise it makes. I love cooking, so my fix for the noise issue is I click onto my current Auditable Book using WiFi earbuds. So ladies, this is proof that (some men) can walk and chew gum at the same time. I never have enough time to read books (or listen to authors read their books). Needing to eat everyday, combining these makes cooking fun for me.
If I walk into a house that has a gas stove, especially the kitchen, I say to the people "how do you handle that bad smell and poor air quality" The answer is always the same: "What smell?"
95% of gas stove user NEVER run the ventilation fan. If you cook on a gas stove without turning on the fan, my friend you are really cutting years off your life span and also hurting everyone else in the house.
Yeah I recently heard about this as well and told my parents they HAVE TO RUN THEIR FAN!!!!
You just gave me an idea, thank you!
I am about to buy a new range and looking for the best solition.
Reading your comment, I realised, since my range is still usable, but hanging on a thread,
I will not buy a new one yet, I will just buy a 2 burner induction to see if I like it. Thank you so much!
We had an older electric stovetop. I hated it and wanted to switch to gas. While I had gas in the house, I still needed to have gas plumbed to the range area. I finally bit the bullet and got the gas range. We got one that had like 4 different size burners. For large pots, we use one high temp burner and one slightly lower heat. if we need to simmer, we have two different low heat burners. The oven is a convection oven as is the microwave/exhaust fan. We've NEVER regretted the money spent. LOVE the even cooking and INSTANT heat change. Nice job on the site. Thank you.
As a pro chef i can say: Induction definitely is the best. Some just cant get over it and prefer gas, but it’s only about aesthetics
I like to use woks, so gas is my preference. Otherwise, I'd probably go for induction too. Picking up a very nice Smeg oven/stove top (5 gas burners, 900mm wide) as soon as my tax return hits my bank account.
@@MsJazbren We have the induction for indoor, and outdoor we have a gas burner cooker along with the BBQ. If we want to do wok stir fry we can cook it outside, but with induction indoor it just kept everything super clean and tidy. Love it.
@@yuezhang2878 That sounds like a good set-up. Unfortunately, our backyard needs a lot of landscaping etc before we can use it for BBQing and outdoor cooking, and we need an oven too urgently to wait to do that.
I'm very happy with what we've decided though. We're now deciding whether to spend the extra for pyrolytic cleaning, which I'm leaning towards pretty firmly. Especially since my dad told me it's worth the extra $ if we can afford it, and he knows that we've just gone through a very difficult and expensive house move. He wouldn't make that recommendation unless he thought it was REALLY worth it.
My partner has induction. I have gas. There’s defiantly pros and cons to both. Especially how long it takes to boil water. But what makes it hard for me to switch to induction is that when the power is out, I can still cook. It’s helped me quite a bit over the years.
A round bottom pan like a wok would work better on gas, but for everything else you are probably right.
With the induction cookers, I've been using two on my stove top for 4 years. One of my biggest favorite characteristics is the fact that I have direct temperature control. Love that aspect.
Yeah, I just love watching stuff going from a boil to a simmer instantaneously, it's a joy!
This so much, with Gas you don't control tempurature at all, you control the intensity of the flame, while my Induction stove can set an exact temperature.
12:52 100% accurate! Exactly what I experienced in 3 weeks of use. It's lovely.
Can't wait to get an induction, currently using the old school electric coil ones, and they are hard to clean, slow to heat up, slow to cool down, etc. This was really informative, thank you for this!
Induction is crazy efficient. I once put a pot of room temp water (albeit the pot is quite small) to a boil and it took literally less than two minutes to get to a rolling boil. It's awesome
Without having a gas stove I could imagine that it’s really cool that you can easily heat up something like a tortilla or roast some peppers or something right on the flame without using a pan
I've always preferred gas stoves for the control, not needing flat bottoms (warped pans are a deal breaker on electric stoves, really) and the "primal" feel of cooking on a flame.
However: Induction brings the same punch, can deal with a bottom that has a slight warp... and is so frigging easy to clean.
Bottomline: I'll take either of the two, but induction generally won me over because I'm lazy when it comes to cleaning the stove.
I've been selling appliances for 21 years.
Even though Induction was actually introduced at the World's Fair in the 1930s and its been very popular in other countries for decades. It's really just now becoming technology advanced and catching on in the US.
Cheap pans make more noise and don't heat as evenly on Induction.
Cheaper Induction cooktops vs high end cooktops are also very difficult in performance. The Frigidaire range used in this video is a pretty low end model.
My dream is one 27k BTU gas power burner for certain things like a wok cooking or charring with fire, and a really wide pan. If the pan is wider than the burner it's looses a lot of heat around tge edges. Then have a 5 eliminate induction cooktop also. Paired with a double oven and a combination steam oven. All by Miele
I think another way to pick a type of stove is by thinking about the type of food that you want to cook. I personally just move to a new house and I went with an induction stove to replace the previous gas burner that the previous owner left. I usually cook a lot of food that doesn't really need much pan movement like stir fry, so the induction works well for my household. Stews, grills, or saute are pretty convenient and the cleanup is amazingly easy.
The one time I tried to do a stir fry with a flat wok, it was kinda messy, especially on the temperature control and even heating of the wok. My induction stove has a crescent-shaped hot spot and it almost ruined my egg fried rice. Also, trying to do the wok movement is borderline dangerous (I kept hitting the glass surface), I don't think I'll ever attempt another high temp stir fry. If you like stir fry and want to use a wok, gas is definitely a way to go.
I also used a coiled electric stove in my old dorm, and I can easily say that cooking stir fry there is completely impossible. The heat up time is also incredibly slow and the coils developed a thick oxidized crust that made the problem even worse. Can't really comment on the glass-topped ones, but my wife used it on her old apartment and seems to be fine. But she's definitely prefers our current induction.
Thanks for your comment, we're now building a new kitchen and can choose between gas we had there (I have no problems with that) or modern induction we saw, which is super fast and way safer than the glass top electric stove we now had and which I hated, burnt my hand badly on and over all hate it once again.. We'll finally choose induction, because it has more functions - timer for example, I have two toddlers and leaving the stove or having to cook something quickly will be needed. But as for the stir-fry or setting alcohol on beautiful fire I'm feeling a bit sad and you ensured me it's a thing we'll have to kinda let go.
I rlly dont fancy having the heat and gas but being asian its sad not to stir fry with movement :/ those are the fun part!
On the Induction Cook Top, you stated one of the "cons" is "hot spots" in the pan. This is the fault of the pan, not the cooktop. Not all pans are created equal. Just because the pan is rated for induction, does not mean that its iron core has the best distribution of material. You may need to re-evaluate this "con".
Just make sure to buy pots and pans with a fairly thick bottom and they're usually fine. I've only experienced this with cheap pans that were very thin.
Isn't this "problem" kinda the same for flame tops (except in reverse) since its a ring of fire... it will just be hotter on the ring?
Unfortunately, he didn't do the flour test on all 3 tops, which is kinda misleading.
Induction is still prone to hot spots even with a great pan. More people are adopting carbon steel pans and find out that their pans warp on both induction cook tops and electric cook tops. Then the pans aren't flat anymore and swirl around. Cast iron is thick enough to not warp, but takes a bit longer to heat and displays hot spots with the flour test. Carbon steel pans are best used on a gas top for even heat distribution to not warp the metal.
@@luniluna3 The quality of the induction device matters a lot on this. If you get a 120v NuWave POS and try the flour test, it burns badly in the pan's center, just as it will over a flame or a cal-rod. I've tried it on higher end Jenn-Air, Cafe' and Monogram induction cook-tops with far better results.
@@luniluna3 Im using stainless steel pans, non-stick cheap pans, cast iron pans and carbon steel pans on my induction top. No problem what so ever with warping. The only thing you have to watch out for is to never set the highest setting on an empty pan, then it will heat up too quickly. But that is the first tip you get with induction, wherever you look. Including the manual. And the papers you get with the pans.
But as with all things, this could be different on different makes and models of stoves. Maybe the average quality of induction stoves are lower in some areas where they have not been standard equipment for years.
what a godsend - i was just dreading the kitchen and watching YT and i found you! faith and enthusiasm restored!! thank you!!
Induction is the way to go.
Here in Scandinavian area about 75 % of electricity is produced with wind or water, and therefore not sending CO2 out. It is heating , and stops heating as fast as gas, so easy to use.
One big Pro for gas cooking you forgot to mention, is that you can still cook when the power goes out. That’s huge for me! But I am upset that it’s the least efficient.
Electricity shortages are not common here in Canada so 90+% of our cooking is by electric or induction and we never had any problems even in 1998 with the huge freezing rain we had in Quebec, Ontario and the maritimes. We use our camping stoves that short period of time, the problem was the freezer that did not work
I absolutely love induction. It's just so handy and easy to use, however, I think that induction alone is a bit limited. So if I had to choose "just" one type, I'd go for gas. The setup I'm going for though has two gas burners on the left and then 3 induction on the right. This means that 9/10 times I'll be using the induction thanks to the efficiency and speed, and when I need to cook something like a stir fry in a wok, I can instead use the gas burners (or when I want to use a flat top for pancakes or burgers).
If you already have a gas cooker you can get a portable induction burner (single or double) to put beside it on the countertop.
Cooked in professional and home kitchens with gas, for years. Came here because I’m now using and living (and stuck) with my first electric range.
Came here for tips, and your mention of precision and a need for patience really helped!
I usually preheat pans, and can do other things, simply to come back when the pan is ready. It’s bizarre but it seems to work.
After a gas leak in our building we went all electric for appliances. (Scary stuff being awakened with pounding on your door in the middle of the night by the gas company!) When we were upgrading our electric system, I bought an induction plate and fell in love with it. I now have an induction stovetop. I agree with Mike's pros and cons. My biggest annoyance besides the hot spot issue is my stove top beeps if you put anything on the touch control areas, we are cursing at is regularly (and have friends do the same, lol).
One thing to note, some companies are giving you a set of pretty good cookware that is an incentive to buy the range.
This is amazing. I like that you’re creating content around information that’s hard to find elsewhere
YEAHHHHH!!!!! 🙌🙌🙌🙌👏👏👏👏👏👏👏👏👏💯💯💯💯💯
Induction plates are pretty common and cheap in France. You seem to say it's kinda new in the US so I thought I could point that out.
(and yes, they do the same "buzzing noise" here too, but I'd say it's just the sound of the vibrations induced by the magnetic flux)
I have induction and I wouldn't trade it for anything. We got onto induction because of friends of ours and they convinced us that was the way to go. We used a single induction element until we were ready to buy the stove. The boiling of water, cooking an egg - the speed can't be beat. You can cook the egg before the bread is toasted. Our friend felt his quality of life was improved with the induction.The other part is how low the temperature can go. I have never burned a sauce, or had one curdle with this stove. You can also melt chocolate without having to use the bowl over the pan of water. Yes there are a couple of minor issues such as the buzzing on super high, but that is so minor. We had a glass top regular stove before and being as we are messy cooks, there were a few spots that had stuff burned on. With induction that just doesn't happen, and it's nice just to take a bit of boiling water and have a stove top that looks like it's in the showroom.
East Asian viewer here. We have always used gas stoves in the kitchen, but had a portable induction for making soup and hotpot dinners.
I have actually given up the wok and been using cast iron pans for stir frying on the gas stove, and it’s still good. I like how good at heat retaining the cast iron is. The wok is retained for steaming.
So you don’t have to choose only one, there can be a mix of different stoves. And depending on the cost of gas vs electricity prices you can choose what suits you the most.
I've been very tempted by induction for a long time, but after I discovered and fell fiercely in love with copper pans that temptation has been tempered a bit. Interesting video!
You can use copper pans with an iron core
haha! This is why I can't do induction... I want to get the hammered copper set by lagostina and it is not compatible with induction. Beauty has a price.
I have always had an electric coil-style stove, including at my parents' house. You get used to the quirks of cooking, such as knowing it takes 5 minutes for water to boil. If it gets too hot for what I am cooking I may lift the pot above the burner for a moment, or slide over to an used burner until the coils cool down. Like most things, there is a learning curve, but once you understand what it can or cannot do you are good to go.
We were re-doing our kitchen which had had a double wall oven and glass electric range. We opted for a double wall oven -top is combo microwave/ convection oven, bottom a larger reg oven/convection oven with a temperature probe and an induction cook top range. I learned to have great range results with even cooking you need high quality pans. I love how fast I can boil and heat liquids and how well I can control the heat. It did take a while to become used to it. I also love how easy it is to clean and care for and how nice it looks. We didn’t have the option for gas or propane so i am very happy.
Love his kitchen and the way he set up those shelves.. you can tell this channel does live to his name, because he is a Pro indeed.
You are missing the one thing an induction top. The change is immediate when you adjust the temp as it is with gas. Hot spots can be slightly over come by warming the pan up to temp before you cook. Convection is your friend.
It's also worth noting that if you use a heftier pot with a high iron content (like a cast iron skillet or a dutch oven), that will be less of a problem. I've also experience hot spots with gas ranges, my parents have a pretty nice one but every burner seems to heat the back right part of the pan hotter than the rest of it, so I have to rotate the pan occasionally when cooking.
I got quite cross when the OP mentioned how fast gas was, while totally ignoring the 'pro' on induction.
Then he mentions that gas won't go down in heat enough, while I've found that totally awesome on my induction hob, where I can melt chocolate and temper it on the lowest setting. I also sous vida meat in vacuum bags over 2 hours or so and haven't had any issues with 'control' of the temperatures.
Induction hobs ROCK!
🔥🔥I could never give up the flame 🔥🔥
Excellent review.
Practical, informative and full of common sense.
Thank you so much for taking the time to make this video. It's much appreciated.
I would also add that if you drop something on that window, namely a heavy stick, the window will break :))
Thanks for making this. It isn't click baity or trendy so it'll trickle in views pretty slow, no doubt. I put this on the back burner (lol) for a few days and watched it today while doing some research into new homes/kitchens and it was incredibly helpful.
Great content. I have an induction cooktop and agree with all you said, however, I have a smaller, well used kitchen and the efficiency and the fact that it doesn't heat my whole kitchen up is a huge plus. Also, so much quicker response than even gas. Would be a nice series to see you cook dishes that maybe specifically work best with induction??? Or how to adjust to cooking on induction. I find that is the most frequent question I get asked...that and cookware requirements. I've been using induction for over a dozen years and still learning. I miss gas at times, specifically when stir-frying, but otherwise enjoy it.
Thanks for a thorough, systematic comparo.
3 thoughts:
You mention the quick response & high power of induction, but not the exacting control. The shower sweet-spot thing you mention for resistive electric also applies to induction in my experience, only without the wait.
You mention the sometimes poor very-low-heat-performance of some gas stoves. Induction cookers are well known for their excellent low temp. controlability - I'm talking chocolate-melting low temps. Worth noting.
Lastly, while expensive versions of all technologies are available, very affordable yet wholly effective induction cookers are available - certainly where I am (Melbourne, Australia).
As you can tell I'm pretty much a fan of induction.
Wow
Just wow
You explained almost everything, and the methodology of explaining is great.
We completely rebuilt after Hurricane Katrina (South Mississippi) and installed induction. We have NEVER been sorry. Our house is all energy efficient so induction "goes" with the theme of the house,. We do have an outdoor kitchen around our pool that has a natural gas wok burner so we still have the gas option. BTW, after seeing your Pizzaiolo demo, I am now the proud owner of the that pizza oven. Love your channel. Cheers. PS. We've had induction for 13 years.
Great vid! Can you maybe make another video like this one for ovens? You would be saving my life 🙏
Great video! Would love a similar one regarding different pans like nonstick, cast iron, and stainless.
Great point. I ended up going all stainless. It's durable, won't peel/chip/fade/throw teflon or other nasty chemicals on your kid's food, it's what the pro's use and it's pretty. You can even get it a great prices at TJ Maxx and the like.
Great review, been a chef for around 15 years. So gas is a must in a professional kitchen. But at home I got rid of my gas top for an STOVES electric cooker and it turned out to be a beast. Only issue is that I can't use my Dutch pot which is curved to cook up Jamaican dishes. But still no regret.
This is a very timely video, our electric glass cooktop has cracked and we need to replace and are trying to decide if we want to switch over to gas, go with an induction or get another electric; I've been trying to explain the pros and cons to my wife, who does 90% of the cooking and this video is going to make that much easier...thanks...
Omg I was just thinking about this topic a few days ago. Nice timing 😄
Ha ha same i have an electric top and really wanted a wok but dont think it will work well on it now after seeing this ..👌😀
"I am a pyro because I am a cook" 😂
Well, I feel exactly the same lol! You are not alone! 😅🔥
I wrote the comments below a couple of years ago and I am watching the UA-cam video again. While I think the review he has made is correct in many ways he has missed some of the benefits of induction hobs - of which I am a fan. When I am making jams or chutneys, for example, I cover the hob with kitchen roll and cook on top. It catches all to blobs and bloops the bubbling liquids make or you spill when stirring. It is perfectly safe as there is no naked flame. Also, I am happy to leave my food cooking on a low heat and maybe go shopping for an hour.
Induction-ready pots and pans are not expensive, I bought mine from Ikea (360 range) and low cost outlets and they have lasted a couple of decades. My favourites are Myers Circulon which aren't non-stick, instead they have rings of concentric circles of raised ridges which effectively make them non-stick And dishwasher proof. They never make buzzing noises.
I recently moved and got a gas stove top. Before I had electric. It is glorious! I love it so much ey
The buzz is what drives me bonkers about induction - I’ve warred with myself about replacing my electric with induction (because I’d have to pipe gas in to get a gas stove) but when I taught cooking classes with induction cooktops, the buzzing was like torture after 2 hours! Haha
I find the quality and weight of the pan is directly related to the buzzing/clicking. On my heavier, better pans, there is little to no noise. I have a GE cafe series 36" induction cooktop for reference. However, before our remodel, I had a Samsung freestanding induction range and it was brilliant....still miss its giant oven. ;-D
Virlene Guzman ooohhh! That is really good info! We always just used regular nonstick skillets for class (that admittedly we’re thin and crappy, but I didn’t buy them so 🤷♀️)
Thank you!! Now you’ve launched me into more research hahah!
Gas and inductions are my favorites! 😍
We’re moving to a new house with propane. I’ve always cooked on a gas stove. We’re remodeling the kitchen & the island has a old electric cooktop. I’m considering induction. What a great detailed video!
You will regret not having a gas stove.. most people do . Grew up with gas.. though a glass top was awesome and fancy.. has is so much better..
@@brainnoise1 you can always have a small one on the side
We're remodeling our kitchen too and having the same debate! We have a gas stove now that I LOVE but considering switching to induction. So hard to decide!!
Thank you!! for being the sharing the most honest and informative video for stovetops
Hi, a diffuser is your friend with a gas stove for low heat/simmering.
I had never heard of those before!
I use a combined stove, half electric - half gas, but I only use the electric part when I run out of gas. I also think that the actual fact that you're cooking over real fire is what makes gas so cool and enjoyable to cook on, in addition to the fine adjustability. Furthermore, gas in my country is quite cheap, so despite the low efficiency, it's still by far the cheapest method for cooking.
Not in 2023
My family switched from gas to induction... We're not planning on changing :D
VERY efficient and we control the cooking a lot better like this!
Got myself a single induction hob for use at my office. Incredible how quickly it heats the pan. It'll bring a 1/4 inch of water to the boil in ten seconds!
My aunt uses an "induction adapter" to use her old pots. Search it up on google. It's pretty simple and you can use your old pots on an induction stovetop! :)
You can but they're so inefficient. They're basically just a lump of magnetic metal that heats up, and then heats the pan up
Yep, like the comment above, completely destroying the efficiency. And I'm my experience can damage to surface of the glass if you don't clean it properly
Yes, as the above commenters say, using induction hob with an adapter misses the point completely. It's the worst of both worlds, one can neither heat the adapter properly / high enough temperature neither to use the EM field as it is supposed to be used.
I've been cooking exclusively on induction for about 15 years now it definitely has its pros and cons.
I can really suggest one thing though DO NOT buy one with touch screen controls on the glass surface, even the slightest splash of water and the whole cooker turns itself off
I use induction for 9 years and I absolutely agree with you.
This has not been my experience...even when my pasta pot boils over.
God in forgot about this one. Drives me insane. The onset with the magnetic dial are the best
Mine is a zanussi and it has the touch panel in-between the front 2 rings if even a drip of water splashes on the controls it turns the whole hob off. also if you use the oven at the same time the steam vents directly onto the pots on the rear burners and condenses drips down the pot and turns the hob off
I've used all three types. I started out on electric, then moved to induction and didn't adopt gas until last year (Using the same set of pots and pans). After going gas, I personally will never go back. The control and consistency I have with gas, I have had the best experience. BTW the pots and pans I started with and use today are a set of Cuisinart stainless.
I grew up with mains gas (although I have used bottled gas too), but had experience with solid plate, coil, ceramic and halogen, which as you rightly stated you can get used to (as I eventually did); but I had seen, and was impressed by induction, so took the decision to ensure that whenever I added to, or replaced my pans they would be induction compatible.
Move forward a decade when a good 80% of my cookware was now induction compatible, I moved to an apartment in an area without gas, so what I had grown up with, mastered AND prefered was not an option. I have now been using induction for many years (I upgraded the ceramic hob which was installed by a previous owner as a treat to myself) and have no regrets whatsoever. I even think that if I ever moved to a home with (even a good quality) gas hob, I would change it to induction as soon as I could.
Admittedly, it is a few years ago, but there is one feature nearly all the glass topped hobs had, which induction didn't, and that was the ability to modify the size of the largest 'burner' in steps - I even used one with a really small centre section and TWO outer rings! I don't know if this is technically difficult with induction, or just that it would add a hefty premium to an already expensive product, but that is something I miss because some of my smaller pans are just too small to be recognised by the largest burner.
For some reason induction in the US has seemingly been really slow, over here in Europe they now sell induction stoves with what's usually called cooking "zones" The more expensive ones just have one large "zone" over the entire stove but others have it split into 2,3,or 4 "zones". This means you can use pots and pans of varying sizes and even move them around while still evenly heating the entire thing.
Granted this is fairly new technology and thus somewhat expensive still but not unobtainable for someone who really values a high quality stove. So what you are looking for definitely exists though I'm not sure how available it is in your location.
I have an electric glass top stove and it seems like such a pain to keep clean. Makes me miss the gas stove top at my parent's house.
I had the reverse experience. I had an internship and my apartment had a gas stove, it made me realize how much my parents glass top sucks. When my parents glass top failed I paid the difference from the cheapie they were going to get and got them an induction stove.
A little fun thing with induction: it is literally impossible to go over a certain temperature with induction with an iron pan, simply because when Iron goes to about 700C, it loses its magnetic properties and won't get energy from induction. You probably wouldn't want to cook actual food at this temperature obviously, I guess you could say it's a safety feature that it loses efficiency when it becomes too hot.
There is usually an electronic protection which cuts off the power at about 260 C and this is a big disadvantage if you try to grill a steak in a pan.
@@svily0 That's not a technology limitation, it's a safety feature and you could go over that.
@@meneldal I've tried to raise the pan on match sticks :) it kind of worked, but without an active ventilation the sensor still gets hot enough to cut the power off. :) My hob is cheap, this may be the main reason for the issue.
@@svily0 I don't think you should try to mess with the sensor, components may catch fire at lower temperatures. The technology allowing it and your actual device being fine for that temperature are not the same thing.
I just used my electric (with coils) stove to make lunch, which I'm eating right now, and yes I absolutely agree the cleaning is pain, doesn't differ much from using a gas stove.
Great info on the induction stove top. Loved the video. Thanks.
Is Induction being expensive and uncommon an American thing or am I missing something here? Cuz here in India they start at around 30- 40 dollars, they've been used widely for at least the past 7 years and most students get one when they move to uni
The standard for a stove top in the US is 4+ burners usually with an attached oven underneath and the companies that build them haven't put much money into making induction burners so the overall price is high. If all you want is a single portable cooktop yeah you can get one for $30-$60 but that's seen as an extra accessory.
@@BuckRodgers3 ah that puts things in perspective, thanks! Yeah once you go beyond two burners, the price quadruples here
Also extremely common in Europe. I think a big reason they've had slow adoption in the US is because gas is a lot cheaper, so there's less of an incentive to look for alternatives. It really shocked me how few people knew of induction stoves in the US, let alone had one.
@@martimlobao Gotta love how short sighted corporations are, instead of spending money to research and build new products they just maximize profits on their current tech and then hope they can buy out the person who starts building new stuff. I mean it works most of the time but when it doesn't holy shit do things go tits up really fast.
@@martimlobao I would say its more ignorance and the fact that the US is 20 years+ behind first world countries in most respects. Electric stoves are everywhere in the US. Yea, gas is common, but there are so many cities where you can't find a gas hookup today.
One key feature of the gas top is you can directly char or roast veggies such as eggplants or peppers... And it is very important feature. I'm not sure how did you miss it
Good point. I have a torch for that.
Love this review! As you said, we are shopping for a new range and am leaning hard on a gas stove, for the pros you mentioned. We had a gas range years ago in the place we were renting and purchase a standard coil stove for our budget and always wanted to return to gas. Thanks for this review!
Oh boy I have been looking for this for so long!!! Thank you so much!!
Missed the advantage of having timers on the induction, really great feature
rajesh could you explain that? I’m interested in induction and don’t know what you mean
mtzjotz you can set a timer to 10m. After 10m, it’ll beep and turn off
@@TamarLitvot you can switch on the timer for a specific period of time without being bothered about monitoring the end , best used for boiling , it helps in multitasking , does save time without being dangerous.
@@dwirajesh Since I just almost boiled dry a pot on my gas stove, that option sounds excellent!
@@TamarLitvot haha I have done that before and it had caramel in it 😅
I had finished making caramel so I feeled the empty pan with water to make it easier to clean and forgot...
I've used electric coil stove tops all my life, so I compensate for the lag time between dial changes, by keeping an eye on the food & lowering the heat when it starts reaching the desired color. If I risk burning something, I simply lift the pan off the coil until things get under control.
If I had a choice, I would switch to a gas top electric stove for the cleanliness & price. Or a gas stove because it opens a world of new cooking techniques (ie griddle, roasting).
Buzzing noise is caused by the pan not having enough magnetic iron in it. Please just look this up to have it better explained. Love your page!!!
We are building a new house and are going with induction with the air fryer oven. I currently use a nuwave pic induction top and nuwave oven in our RV and fell in love with them.
The hotspots on an induction (I feel) is an incorrect sweeping generalization. This has more to do with your pan quality and your stove top quality than it does apply for the entirety of the technology.
Like anything, buyers will need to do their research on both the pans they use and the induction tops they purchase. Your milage will vary.
No Hotspot in induction.
True. Pan quality is a far greater factor. Gas also produces hotspots, since there are points of direct heat (the flames) and then indirect heat everywhere else
Would cast iron theoretically have decent heat distribution on induction?
If a magnet sticks to it its 👍 after that , how much u want to pay is up to u. I've found with cook ware brand names don't always mean quality .
@@Cameroner1 Yes, it's great. However, I find that if I try and heat the cast iron too high too quickly, my induction cooktop will shut off. I think, as it's a good brand, it's a "safety" feature....
I’ve cooked with gas all my life. At one short period in my life I had electric-could not cook for the life of me!!
My mom's house is all electric. Every time I go there I can't make a damn thing turn out, it's so frustrating!
I burn everything with electric, gas like I have at home, perfection!
Thanks for the great review of all 3! We are in the market for a new stove top and I think we will go with Induction for our needs. Thanks!!
It looks so delicious. You're very good at cooking. That's a good recipe. 🥰😋🧡💚💜
Professionally, I use gas. At home it's induction. Between the two for home cooking I'd prefer induction. Honestly the ability to "fine tune" the flame on gas is a little bogus. All the stoves I've used gas on have 90 degrees of rotation so there's only so much you're going to be able to tune the flame and it still be noticeable. What the average person is going to notice in differences in flame are comparable to the power increments (26 on our first and 10 on our second) on an induction range. And because it heats up so quickly, it's as responsive as gas.
I do have a couple of gripes with induction though. The first, which I think could be resolved with more development, is that each burner on an induction range is setup to be used with cookware of a certain size. So you can't use whatever sized pot/pan on whichever you want. Not really that big an issue when you're using medium to large pots and pans but when you have small saucepans you can, assuming you can even use them, only use them on the backburners; at least that's my experience. And that sucks when you are having to lean in over the stove to keep an eye on what you're cooking rather than having it conveniently near the front. The second is, and this may just be me, you can't necessarily pick up a saute pan and (this is my best description for it) flick it so you're juggling the food in the pan, without running the risk of hitting the pan off the glass and damaging it. I have no idea how easily those things are damaged but hitting the glass even once can be jarring and induction ranges are expensive enough not to want to risk it. Gas you can get away with it because you know if you hit it, you'll only be hitting solid cast iron.
I think that he issue with sizes are solved in some induction tops. I have a new Electrolux oven/induction stove combination in my apartment and it can detect the size of the pan and adjust (my guess would be it has 2 sizes built in for the large burners or something). So I can use a very small pot to melt butter on a large "burner". Some even have markings to indicate the two sizes and so on. So I think those things depends on the make and model.
And I also agree completely with the fine tuning and consistency thing. When you have 10 different levels its not a problem to fine tune. And its easier to get the correct temp over and over if you have a number reference than just "look at a flame".
I use cast iron saute pan, and have no problem with hitting the glass top, it is really strong, at least on a Siemens, and if it should break, you only have to replace the ceramic glass surface.
I think it's important to mention that a cheap induction stove kind of really sucks. They don't have an actual adjustable heat output. It's either ON or NOT ON. If you lower the temperature setting, it will just be NOT ON more often as it switches back and forth. Infuriating for any kind of cooking that requires precise heat.
Ah that explains the annoying on off sounds on the rig of a friend of mine. Never liked cooking there, except the ability to keep things warm using very low settings
It might be different in smaller options for (single burner). I have tried two induction cooktops and have seriously hated both. I primarily cook with old iron pans and 5 ply steel/waterless cookware type. Stir-fry foods & eggs are a disaster on my induction. The one I have currently cycles down and the temps are so inconsistent that it will boil water at 100 degrees but won't even warm a tortilla shell at 260 without having to bump it up several times. I specifically chose one that has 10 degree increments, thinking I would have more control, but even warming water, like I said earlier, can't be accomplished with any accuracy. It is easy to clean though!
I have loved the videos you have put out since I started following these past couple of years. I have so many saved recipes from the site, and I very much appreciate the variety of content, from quick meals to week prep with sauces.
Thanks...your avid follower : )
P.S. Also, at least on the two countertop models I have had is not the buzzing, but the fan is loud. The fan will run whenever the unit is running. When I turn it off, I feel so much relief.
Thanks, we're contemplating induction but have only had experience with the old coil electric. But we love wok cooking.
I love gas, ive been cooking with it forever. but Electric coils are terrifying. You set it too high to heat it up faster, then try to figure out aimlessly where it is. But they can overload. Ive had a friend of mine, get her favorite dutch oven's Enamel Melted Off!! by one of those things. Cracked, and just stuck to the heating element
You can view this as a pro though, as a guy who likes Resistive Electric because it can get to Higher Highs, and Lower Lows than Gas, it is a pro. For things like making Rues and Melting Chocolate it is nice to not need a double boiler on electric, which is usually needed on gas, and for the high heat, Once electric is hot, it will always outperform gas on the boil test, Placing a pot on a hot electric burner will heat up faster than placing on a hot gas burner. The one massive drawback to electric is that because of the high thermal momentum, it is quite unintuitive to use and I remember burning alot of food as a kid learning cooking, But once I got electric, I wouldn't do it any other way, except maybe Propane Outdoors on my grill.
i think there is an error at 10:58 -- in the gas stove con section there is an electric stove text slide on the screen. Otherwise great video!
Definitely the wrong slide
Thank you for this. 🤗
I tried getting info in oven options some time ago but couldn't find something reliable.
You could do a kitchen hardware series.
Thanks for this. I just moved from a house with gas, which I loved, to a house with electric glass top. I will give it a few more tries before giving up and cooking everything on my portable induction.
I have a electric glass top and am looking at getting a portable induction. Do you have a recommendation on the portable induction? Thanks, in advance
@@shanewilliams02 I've been using the NuWave (Precision Cooktop 2) for years and have had no complaints at all. My mom uses the same one and same thing, no issues.
@@andrewgreen9934 Thanks so much for your recommendation! Really appreciate it!
One pro of gas stoves not mentioned: you can cook in a power outage. Which is a really important consideration if you live in an area with mostly above-ground power lines or frequent storms
my induction stove actually cooks far more evenly than my gas stove
Same
I used to have gas stoves until a series of unfortunate events (not divorce!) force me to down size to a smaller apartment. I end up with a small oven toaster, a rice cooker (I'm Asian so...) and a cheap induction cooker. I lived through that, cooking everything to feed the family till I can get a bigger oven but I still had that single standalone induction cooker that satisfy all my needs. Not sure I will go back to gas stove though. I gotten used to working with induction for so long, adapting to its idiosyncrasies so I am perfectly happy.
Wow. Great video. Great info. Thank you.
Great vid, but I think you missed one of the biggest pros to induction: the control you have over the temperature. You can almost instantaneously adjust temperature which is great if you want to bring things to a boil and then drop the heat fast. This is one of the big reasons pro kitchens are moving to induction.
I'm pretty sure he mentioned that
@@julianplacencia not that I can tell. He mentions the speed which it heats up, and mentions how quickly the stove top cools but doesn't explain what this means in terms of heat control when cooking. Regardless, as I said, it is still a really good explanation of each stove top and a great advert for induction cooking in general. The other thing I would also add is that you can get single induction stoves pretty cheap which can be really useful for travel or for that fast boil option in the kitchen, for example when bringing a big pan of pasta water to the boil.
My personal preference would be induction but with one big gas ring for stir fry type cooking. One day!
@@julianplacencia he mentions it more for the gas stove
@@OscarSchumacher that's an interesting combo for sure
Oscar Schumacher And because kitchens are much cooler when induction hobs are used. Better working environment.