Wolf gas cooktop? Induction?

GTFO of here

My next will be a bluestar.

LINK

We replaced our GE with that Wolf after the flood. It gets a pot boiling silly fast and has great simmer settings for each burner.

quote:

---

I'm also reading up on induction cooktops. We use primarily LeCreuset pots, so suitable cookware is not an issue.

Anyone have experience with induction?

---

I like induction a lot, but if you primarily use cast iron, induction will not be the best solution. Cast iron is inherently an unevenly heating metal. Induction is inherently unevenly heating source. This can be addressed through thick cladding and disc based cookware, but induction heated cast iron will have a lot of hot spots, which will lead to scorching for thick preparations like chili, bolognese, etc. For things like gumbo, soups, etc., this is a non-issue.

I have a couple of pieces of Fissler Profi and Demeyere Atlantis. They are great.

Keep in mind that if you get a commercial style stovetop or range you'll need a bigger than normal gas line to supply the amount of gas needed to properly operate those types of burners.

We put the Samsung induction in, still getting used to this beast.

LINK

It boops and beeps at unexpected times but will boil a gallon of tap water in under 5 minutes all day long.

I have a DCS professional range with 6 burner gas cooktop. In my last house, I had a Thermador induction hob. I could do everything with the induction cooktop I can do with this gas one, but it, of course, doesn't afford the flexibility of using non-ferrous cookware if that matters to you. Actually makes no difference to me as I had only cast iron, carbon steel, and stainless before moving. Ease of care with induction is certainly a thing of beauty, and I never felt like it held me back in the least as far as what I could get accomplished in the kitchen. Induction is going to give you a more modern look whereas the Wolf will give you a more industrial look. Red knobs on the Wolf are a nice touch as well if you ask me.

I would stay away from induction for one simple reason: The electricity goes out and you're dead in the water. Gas supplies, however, can remain pressurized in disasters and power outages because the utilities have ways to pressurize the gas lines with diesel generators, compressors, etc.

Induction is great and pretty damned awesome when it's working, don't get me wrong, but I want the stuff that's going to work all the time. If the power goes out in the middle of a long cook, you might be boned with induction and have to start scrambling to find crawfish burners, camp stoves, etc., that might save whatever it is you're making.

Makes me think. Does anyone make a hybrid cooktop that uses both?