Induction vs. Gas cooktops: any FDBers with experience care to comment

I once considered induction and what you say is true. Only problem I had was I would have to buy all new pots. I have an extensive cookware collection, besides the higher price of induction, more expense were new pots.

I've got a nice gas burner cooktop and wouldn't trade it for anything, we looked at some induction ones, but I just couldn't get on board.

Nothing beats gas IMHO

No experience with induction, but I adore my kitchen aid gas stovetop with gas grill. One of the best purchases I've ever made. I don't find it difficult to clean at all. Cooking on it is fun.

Can you use cast iron in an induction stovetop ?

Thanks. Interesting info. I don't think induction is for me, but I understand the attraction.

I might pick up one on Amazon and try it out first. Thanks

Yeah I looked hard at getting one. Bring a magnet when you go shopping, any pot that the magnet sticks to will work on induction cooktops.

Pros: Quicker heat response, more energy efficient, easier to clean, better aesthetics (opinion).

Cons: Need to adapt your cooking style. (Can't put some oil in a pan over heat and go chop up your veggies.) Everything cooks much faster on an induction cooktop. So your timing may need to be adjusted, even for basic things you've been cooking all your life.


If you think it won't be a problem adjusting how you cook, and you like the look, I say go for it. (Older people have a more difficult time moving on from more traditional style appliances, so don't listen to the old farts in here.)

Thanks for the info. One question, exactly how old is an old fart?

quote:

---

One question, exactly how old is an old fart?

---

Zach...how old are you?


BTW, I love my gas. I find it quite easy to clean.

I have a Woolf 36" gas range in storage now that I pulled out of the house I demo'ed on my build site. I thinking about using it in an outdoor kitchen. So, I will have access to gas if I need it.

I have mostly AllClad SS, Le Cruset CI and a Fissler pressure cooker that will all work with induction. About the only pots I'll have to retire are a couple of annodized aluminum stock pots which won't work on induction but I could use them outside on the gas range.

I really wish someone on here with experience on induction and gas would comment on their experience with cooking on each.

I've had both and will never go back to gas (due to cleaning). The issue of controlling heat was very easy to learn. I call it 'the art of coasting'.

quote:

---

quote:
I really wish someone on here with experience on induction and gas would comment on their experience with cooking on each.



Zach did.

---

Thanks bro, I must have missed it.

I'll leave it right here for all to see while I flogg myself.