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Started By
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Need a new range in my kitchen: gas or induction?
Posted on 6/21/25 at 8:16 am
Posted on 6/21/25 at 8:16 am
I’ve always been a gas guy, but I’m in the market for a new range and want to consider both gas and induction. Looking for some pros and cons of each.
For those who have made this decision before, what were the deciding factors for you? Are you happy with the decision or do you have regrets?
For those who have made this decision before, what were the deciding factors for you? Are you happy with the decision or do you have regrets?
7
Posted on 6/21/25 at 8:33 am to tlsu15
I have been cooking with induction for the last 10 years and it is my preference. Easy to clean, easy to simmer and boils water much faster than gas.
Posted on 6/21/25 at 10:48 am to ruzil
quote:
I have been cooking with induction for the last 10 years and it is my preference. Easy to clean, easy to simmer and boils water much faster than gas.
Pot and pan handles don't get hot either from the ambient heat like on gas.
Posted on 6/21/25 at 11:10 am to KosmoCramer
Gas is the best…. Just don’t buy anything by Samsung….garbage and when it breaks you can’t find the parts or anyone who can fix it
Posted on 6/21/25 at 12:24 pm to tlsu15
Stayed at a friend’s condo at the beach that had a Wolf induction stove. I hated it. Couldn’t see where the burners were. And I’m not sure all their pans worked well with it - the cast iron did work pretty well compared to the other skillets. I’m sure there are much better units because so many people love them.
I’m a gas guy - I prefer to look at the size of the flame - and will be until I encounter an induction stove I love.
I’m a gas guy - I prefer to look at the size of the flame - and will be until I encounter an induction stove I love.
Posted on 6/21/25 at 2:03 pm to tigers1956
quote:
Just don’t buy anything by Samsung
I’m replacing a Samsung
To be fair, it’s 11 years old. That’s about how long these appliances are meant to last.
Posted on 6/21/25 at 3:59 pm to tlsu15
My understanding with induction is that you can't use Magnalite Pots 98% of commercial kitchens use gas. When the power goes out you can still cook. For those 3 reasons I will stay with gas.
Posted on 6/21/25 at 4:06 pm to tlsu15
If you go induction you need cast iron or stainless steel (high quality) or it will be less effective. Both have benefits though. I would say gas offers slightly better temperature control. It also works in a power outage. Induction supposedly can heat pans faster. Ive never used one but researched as well.
We got nice Caphalon pans so that we didnt have to buy them every again, although I'm unsure if thesewould be induction compatible. Consider that if you go induction, you may need to buy better cookware with it.
We got nice Caphalon pans so that we didnt have to buy them every again, although I'm unsure if thesewould be induction compatible. Consider that if you go induction, you may need to buy better cookware with it.
This post was edited on 6/21/25 at 4:10 pm
Posted on 6/21/25 at 6:51 pm to BilbeauTBaggins
All of the cookware I regularly use is all clad stainless steel or cast iron.
I do have one of those giant magnalite pots that I use for large batch gumbos and stuff a few times a year. I like that I can keep it with gas, but it isn’t a dealbreaker for me considering it’s rarely used.
I do have one of those giant magnalite pots that I use for large batch gumbos and stuff a few times a year. I like that I can keep it with gas, but it isn’t a dealbreaker for me considering it’s rarely used.
Posted on 6/21/25 at 9:26 pm to tlsu15
La Cornue
Posted on 6/23/25 at 10:42 am to tlsu15
My folks (no pics) have induction and I HATE cooking on it. They paid big bucks for some cookware, but I have the worst time controlling temp and seems like the pan gets hot spots.
We have gas, it's simple and reliable. I don't care if water boils 90 seconds slower.
We have gas, it's simple and reliable. I don't care if water boils 90 seconds slower.
Posted on 6/23/25 at 3:29 pm to KosmoCramer
quote:in addition to the other post about boiling water in 60 seconds flat, i also love this.
Pot and pan handles don't get hot either from the ambient heat like on gas.
i was beaten into submission of always grabbing 2 pot holders to take the large boiling pot of pasta off the gas range for DECADES.
took me another month to trust grabbing those handles on the induction
they're actually almost COOL to the touch and its a game changer. clean up is..ridic. let the ambient heat from the pot cool the range top for a minute then once over with a soapy scotch sponge to get any grease or water spots up, then come back with spray-way and a paper towel and make that bitch shine like the day you installed it.
Posted on 6/23/25 at 3:37 pm to BilbeauTBaggins
i think the 'gas will still work' argument is a bit overblown if you have a generator at your house. if there's a zombie apocalypse, that natural gas line is likely going to fail as well.
we have an AGA and when it was serviced la cornue came out as apparently they're the same brand here in the US (at least from a service standpoint); the odd thing was our range instructions were for la cornue with a silver AGA sticker taped over the la cornue lable on the first page everything else in the manual was AGA so anyway i'm talking to myself because nobody cares about this...
anyway, cast iron and emerilware here along w/ 2 all-clad non sticks. No the big aluminum jambalaya pots don't work but we have a burner on the BBQ grill so on the rare occasion i'm using it i'll just do it outside.
long story short; other than those 2 aluminum pots, everything we have including the enameled cast iron dutch ovens work just fine.
i was team gas but we have to fork over $17k to get natural gas run to our house and we have a shitty 120 gallon propane tank which nobody wants to fill due to the size so that played a major factor in what we went with but don't regret the decision at all.
to other poster saying they can't regulate heat; that's crazy. the aga has a digital number for each cooking level and after we get the pot boiling, we turn it to '7' and its guaranteed to boil and never boil over.
easy
we have an AGA and when it was serviced la cornue came out as apparently they're the same brand here in the US (at least from a service standpoint); the odd thing was our range instructions were for la cornue with a silver AGA sticker taped over the la cornue lable on the first page
everything else in the manual was AGA so anyway i'm talking to myself because nobody cares about this... anyway, cast iron and emerilware here along w/ 2 all-clad non sticks. No the big aluminum jambalaya pots don't work but we have a burner on the BBQ grill so on the rare occasion i'm using it i'll just do it outside.
long story short; other than those 2 aluminum pots, everything we have including the enameled cast iron dutch ovens work just fine.
i was team gas but we have to fork over $17k to get natural gas run to our house and we have a shitty 120 gallon propane tank which nobody wants to fill due to the size so that played a major factor in what we went with but don't regret the decision at all.
to other poster saying they can't regulate heat; that's crazy. the aga has a digital number for each cooking level and after we get the pot boiling, we turn it to '7' and its guaranteed to boil and never boil over.
easy
Posted on 6/23/25 at 4:28 pm to tlsu15
I have gas and a Breville induction burner. Best of both worlds.
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