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Induction stovetops
Posted on 9/21/26 at 7:40 pm
Posted on 9/21/26 at 7:40 pm
I grew up on gas stoves, first house had gas, but since I certain member of my household is a little on the careless side, I decided that if I wanted to live to an old age, electric was the way I needed to go. We had a glasstop that we had to replace, some friends who are dedicated foodies were raving about induction, so I got a Samsung.
It does take some adjustment, it is very fast, faster than gas, changes are instantaneous. Boiling water is ridiculous fast, you better have everything ready when you turn it on, have the rice measured, butter and salt ready, because things happen quickly.
If something is simmering to fast or slow, when you adjust, the effect is in a blink. The top itself doesn't heat much, cleanup is easy, no knobs or buttons, just a wipe off.
The controls have a learning curve, one anomaly I noticed, if you remove a lid that has a lot of condensation under it and you let in drip all over the top, my model shuts down. I have not contacted Samsung to see if that is normal.
I was lucky, I only had to replace my wok to make the change. Yeah, I really like nat gas, but someone I know can defeat the most well thought out safety features without trying.
Any tips from other induction users?
It does take some adjustment, it is very fast, faster than gas, changes are instantaneous. Boiling water is ridiculous fast, you better have everything ready when you turn it on, have the rice measured, butter and salt ready, because things happen quickly.
If something is simmering to fast or slow, when you adjust, the effect is in a blink. The top itself doesn't heat much, cleanup is easy, no knobs or buttons, just a wipe off.
The controls have a learning curve, one anomaly I noticed, if you remove a lid that has a lot of condensation under it and you let in drip all over the top, my model shuts down. I have not contacted Samsung to see if that is normal.
I was lucky, I only had to replace my wok to make the change. Yeah, I really like nat gas, but someone I know can defeat the most well thought out safety features without trying.
Any tips from other induction users?
This post was edited on 9/21/26 at 11:14 pm
Posted on 9/22/26 at 4:49 am to andouille
Different pans heat up differently at the same stove setting. My stovetop maxes out at 12, level 6 is a simmer for my stainless cookware, but I never go above 6 on my carbon steel skillet because it gets so much hotter at that same setting.
Posted on 9/22/26 at 5:38 am to cssamerican
Right. It depends on how ferrous the material is. Think: the more magnetic the cookware is, the more strongly it is affected by the induction.
Posted on 9/22/26 at 6:46 am to andouille
Our new house has an electric range, and I've been looking into induction ranges a lot.
Did you have to replace the outlet? Or are you on a standard 120V?
I really like the idea of not heating up the house while cooking. This summer has been brutal in that regard.
Did you have to replace the outlet? Or are you on a standard 120V?
I really like the idea of not heating up the house while cooking. This summer has been brutal in that regard.
Posted on 9/22/26 at 6:49 am to andouille
What about Magnalite?
Posted on 9/22/26 at 7:18 am to andouille
One more advantage is you don't need pot holders. The ambient hear from gas that comes up the sides of the pan that heats the handles doesn't exist for induction. Subtle but nice, until you cook on your in-laws gas stove and burn the shite out of yourself without thinking 
Posted on 9/22/26 at 7:20 am to Salmon
quote:
Did you have to replace the outlet? Or are you on a standard 120V?
120V is not standard for an electric cooktop/range, 240v is. Further, induction uses the same 240v receptacle.
Posted on 9/22/26 at 8:09 am to andouille
Friend,
Once you go induction you never go back to gas or regular electric.
Yours,
TulaneLSU
Once you go induction you never go back to gas or regular electric.
Yours,
TulaneLSU
Posted on 9/22/26 at 8:52 am to LSUlefty
quote:
What about Magnalite?
No on induction, must be magnetic, still good in the oven.
Posted on 9/22/26 at 10:09 am to andouille
Yup…
But you can buy the “adapter” steel plate that you can place on the induction top to transfer heat to a magnalite.
I don’t have one, but I looked into it when I upgraded a few years ago.
But you can buy the “adapter” steel plate that you can place on the induction top to transfer heat to a magnalite.
I don’t have one, but I looked into it when I upgraded a few years ago.
Posted on 9/22/26 at 10:35 am to andouille
quote:
What about Magnalite?
No on induction, must be magnetic, still good in the oven.
And for that reason, I'm out.
Posted on 9/22/26 at 11:07 am to andouille
i will keep a gas stove for one reason
Posted on 9/22/26 at 12:26 pm to REB BEER
quote:
What about Magnalite?
No on induction, must be magnetic, still good in the oven.
And for that reason, I'm out.
Same.
Posted on 9/22/26 at 1:24 pm to andouille
Prefer gas over induction, but if I had electric... I'd definitely have to upgrade to induction. Electric stovetops scare the hell out of me now after someone set my sweet potato casserole onto an electric stovetop (that they didn't realize was on) for Thanksgiving at a relative's and it exploded, painting the kitchen with sweet potatoes.
Posted on 9/22/26 at 9:15 pm to andouille
I use them at my camp. I love them. I never buy expensive ones because I’ve got a bad mice problem and they chew through the electrical cord. Every few years I’ve got to replace them
Posted on 9/23/26 at 8:47 pm to andouille
I’ve only ever used them at rentals that had them. Didn’t care for them much - seemed finicky. And they had glass tops. I tend to bang pans around a bit and the glass tops scare me. One had a big chip in it, so I’m not the only one a bit rough on stoves.
Posted on 9/25/26 at 12:27 pm to andouille
They're also great for frying because no possibility of grease fire.
Posted on 9/25/26 at 11:29 pm to andouille
I have no tips. Its better than gas cooking
Posted on 9/26/26 at 10:05 am to GregMaddux
quote:
I have no tips. Its better than gas cooking
Eh, I'll disagree.
Don't get me wrong, if gas wasn't an option where I lived, I'd go induction any day and twice on Sunday.
But gas just has greater versatility for many reasons. There's a reason why restaurants still use gas as primary.
This post was edited on 9/26/26 at 10:06 am
Posted on 9/26/26 at 10:22 am to Centinel
quote:
if gas wasn't an option where I lived,
But gas just has greater versatility for many reasons.
If gas wasn't an option, I'm looking for a different neighborhood. All the induction stoves I've seen, the visual feedback is binary (red/black.) That doesn't tell me whether it's the proper temp for eggs, or the proper temp for searing a steak. The number settings on the knobs seem relatively arbitrary between the lowest setting (2) and the highest (8.) The one I've been occasionally cooking on for the last year goes through cycles where it seems to turn the burner off randomly, and then back on, for no obvious reason.
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