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re: Gas or induction
Posted on 8/25/22 at 10:41 am to BlackenedOut
Posted on 8/25/22 at 10:41 am to BlackenedOut
quote:
Getting water to boil in 3 minutes is definitely a big perk of induction.
I have 9 downvotes on my previous post and I think it's partially because people won't accept that induction boils water faster than an indoor gas range. It does.
1
Posted on 8/25/22 at 10:50 am to KosmoCramer
Induction definitely boils water faster.
I like gas because I like to be able to move pots around while cooking and that is a lot safer with the metal grates AND natural gas is clutch as hell during natural disasters. Living in south LA, and with climate change really ramping up issues, we face a lot of natural disasters.
I like gas because I like to be able to move pots around while cooking and that is a lot safer with the metal grates AND natural gas is clutch as hell during natural disasters. Living in south LA, and with climate change really ramping up issues, we face a lot of natural disasters.
Posted on 8/25/22 at 10:54 am to SlowFlowPro
quote:
and with climate change really ramping up issues, we face a lot of natural disasters.
Nice
I want gas always. In addition to reasons others have given, I just like the visual aspect of it as well.
Posted on 8/25/22 at 11:04 am to Jax-Tiger
I hate it that my house has no gas line to the kitchen. Never used induction, but I prefer gas to normal electric. My cooktop stays fire hot too damn long.
Posted on 8/25/22 at 11:19 am to Y.A. Tittle
quote:
I want gas always. In addition to reasons others have given, I just like the visual aspect of it as well.
Yeah I have a lot of irrational preferences with respect to gas. I think scientifically it's been shown induction is better.
Posted on 8/25/22 at 12:59 pm to SlowFlowPro
quote:
I like gas because I like to be able to move pots around while cooking and that is a lot safer with the metal grates AND natural gas is clutch as hell during natural disasters.
I can appreciate this. Gas is a great option.
Posted on 8/25/22 at 1:21 pm to SlowFlowPro
If you live in South Louisiana and are still worried about climate change, I have good news for you. LaToya Cantrell has recently signed two sister city agreements with other cities on the front lines of climate change. One is dealing with glacial melt in the alps and the other is worried about rising Mediterranean Sea Levels. So fret not my brother, help is on the way, along with best practices and coordination of resources to ensure climate change will be gone soon enough.
Posted on 8/25/22 at 1:29 pm to BlackenedOut
Doesn’t an aspect of that particular movement push outlawing natural gas use in appliances such as stoves?
Posted on 8/25/22 at 2:04 pm to Y.A. Tittle
Why yes it does that and plastic straws.
Posted on 8/25/22 at 5:26 pm to BlackenedOut
I've been a gas guy for the past 12 years, but I got an induction cooktop recently, and I have to say, it's impressive. Bacon is sizzling within seconds after putting the pan on the element. Water is boiling within 3 minutes. Temp control is amazing.
Plus, the element doest get too hot, and the handle on my pots stay cooler, longer. Easy to clean, since the spills don't bake onto the surface like with conventional glass cooktops.
Gas looks better and and is more durable. You can't use some pots, with induction, but that's okay, sine we use mostly cast iron and stainless steel already.
Plus, the element doest get too hot, and the handle on my pots stay cooler, longer. Easy to clean, since the spills don't bake onto the surface like with conventional glass cooktops.
Gas looks better and and is more durable. You can't use some pots, with induction, but that's okay, sine we use mostly cast iron and stainless steel already.
Posted on 8/26/22 at 6:48 am to ThreeBonesCater
quote:
Sadly Magnalite isn't compatible,
Well deal breaker for me if i cannot use my Mom's Magnalite stock pot. It gets a workout often and I am not going to replace it because of it's size, performance and the the main one, it was my mom's.
It's gas for me. I use too much cast iron that i move around a lot to use induction. I know i would destroy it in no time. I am not a gentle cook. I would classify myself as more a sling it around cook.
Posted on 8/26/22 at 8:20 am to SlowFlowPro
quote:
I like gas because I like to be able to move pots around while cooking and that is a lot safer with the metal grates AND natural gas is clutch as hell during natural disasters.
That's what the built in gas grill with side burner is for when you have an induction cook top.
I love a gas stove, but absolutely hate cleaning one. Induction for me, more responsive, heats up the kitchen less, boils faster, safer (you don't have to move a pot off the burner when it boils over), simmer is easier to achieve without scorching the bottom of the pot.
Posted on 8/26/22 at 8:42 am to Y.A. Tittle
quote:
Doesn’t an aspect of that particular movement push outlawing natural gas use in appliances such as stoves?
Several southern states have "preemptively" banned legislation that could remove the use of natural gas.
Nat Gas Usage
This post was edited on 8/26/22 at 8:45 am
Posted on 8/26/22 at 10:52 am to Jax-Tiger
I've had a kitchen with only induction and a kitchen with only gas. Currently have both. If I had to be left with only one, I'd probably pick induction. I love the clean-up compared to gas, and the gas burners require a good bit of attention as far as keeping parts (especially orifices) meticulously clean if you really want them to work at their best.
I have a couple of Mauviel copper pieces that aren't induction compatible, but the bulk of what I use is (cast iron, carbon steel and clad stainless), so that's not an issue. The induction burners are always quicker and generally more responsive, but copper cookware on a gas stove is pretty darn quick and responsive (excellent for sauces, custards and candy making) as well, it just costs an arm and a leg.
I have a couple of Mauviel copper pieces that aren't induction compatible, but the bulk of what I use is (cast iron, carbon steel and clad stainless), so that's not an issue. The induction burners are always quicker and generally more responsive, but copper cookware on a gas stove is pretty darn quick and responsive (excellent for sauces, custards and candy making) as well, it just costs an arm and a leg.
Posted on 8/26/22 at 11:30 am to BigPapiDoesItAgain
Yeah, that's why I have a gas burner on my summer kitchen. For electric outages (also have charcoal grill) and for those times when I'm using a pan that is incompatible with induction (right now I have a couple of Pyrex pans, and that's it.
Posted on 8/28/22 at 10:42 am to Jax-Tiger
Question for induction cooktop owners - I do most of my cooking in cast iron. I know it's induction compatible, but I'm concerned about damage to the cooktop surface.
What have your experiences been with scratching or outright breakage?
What have your experiences been with scratching or outright breakage?
Posted on 8/28/22 at 3:28 pm to Jax-Tiger
Gas, but unfortunately I don’t have gas to my island so I am stuck with electric.
Posted on 8/28/22 at 3:49 pm to zippyputt
quote:
Gas, but unfortunately I don’t have gas to my island so I am stuck with electric.
Or you could go to induction?
Posted on 8/29/22 at 11:24 am to Unobtanium
quote:
What have your experiences been with scratching or outright breakage?
Just don't slam them down. I don't have any scratches on mine, and it's been about 7 1/2 months.
ETA: I timed my bacon yesterday morning. It was sizzling in a cast iron skillet within 20 seconds. Much faster than gas. It's almost magic, and when I was done with cooking the bacon, the handle of the cast iron skillet was still cool enough to move it around without protection.
This post was edited on 8/29/22 at 11:27 am
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