But when it comes to cooking with gas … what would you choose for your home? Do you use induction? Like it? Get a LARQ PureVis pitcher and start enjoying fresh, pure water today: bylarq.com/undecided1. If you liked this video, check out The Problem with Heat Pumps and Cold Weather kzread.info/dash/bejne/emeeq7SLqqmclJM.html

@tegrity-farms9842

Жыл бұрын

3 billion people around the world cook with charcoal fires... PREACH BROTHER PREACH

@alfeersum

Жыл бұрын

Yeah - I use gas, and not resistive elements due to controllability. Tried induction once, but didn't have time to really learn how to use it. It's something I would consider, but not when I'm hungry and need to cook ;)

@tegrity-farms9842

Жыл бұрын

@@alfeersum lol pay your carbon tax lol

@TonuKerge

Жыл бұрын

I think you (@Matt Ferrell) are focusing your testing etc too much on boiling water - we seldom boil water with gas, but most of the time with water kettle. And this would make immediately the test(s) null and void? Although I was surprised about the emissions. So overall a two induction, two gas would still be the best, if you can turn the gas off.

@newsnowadirondacksredux360

Жыл бұрын

@@TonuKerge Agree. If I need warm or hot water in the colder months, 70% of the time, I keep two containers on my wood cook stove. On at about 140f and the other is 190f along with a water coil at 120f at the tap. I rarely boil water

Thanks for not gaslighting this issue.

@hybrid.roodragon1226

Жыл бұрын

Im gonna BONK YOU ON THE HEAD for making me laugh

@theofficialquicksilver

Жыл бұрын

good pun!

@steveborn3455

Жыл бұрын

I found this whole topic electrifying

@MNSweet

Жыл бұрын

It's all hot air to me

@sergiomessina2037

Жыл бұрын

To quote Glenn Frey "the heat is on".

Two more things: I'm actually surprised that these are so uncommon and also expensive. You can get these from IKEA in Germany for under 400 €. Also you don't need to worry about burnt handles from pots/pans, spill overs or cleaning pots (from the underside) anymore. Nothing burns to the surface of the stove or the pots themselves, so very time efficient to clean. Had an normal electric ceramic stove before which was a lot slower and was a lot more difficult to clean.

@AykevanLaethem

5 ай бұрын

This. I was surprised by this $1000 number because while induction isn't cheap, it certainly isn't that much more expensive. Perhaps it's so much more expensive in the US because it's not so common yet?

@kikixchannel

5 ай бұрын

@@AykevanLaethem That would be my guess as well. If barely anyone is interested in it, then there's barely anyone to sell it to. Then it doesn't make sense to build factories there for some of the manufacturers, which means that all of the wares from them would need to be imported, which further increases costs. That lessens the competition, but also makes it inefficient to depend on numbers sold for profits, so while less competition allows hiking up the prices, the need to earn more per piece forces the same. All in all, common things cost less, while rare ones cost more. It's just the way it is.

@giorgio_giovanni

4 ай бұрын

I got one in Serbia for 40e (only 1 plate)

@Tedrousek

4 ай бұрын

One thing to consider is that America runs on 120V/60Hz instead of Europe's 230V/50Hz, which makes a big difference in cable requirements. In general you need twice the number of amps for the same power.

@AykevanLaethem

4 ай бұрын

@@Tedrousek The US is actually both 120V and 240V. Devices that use a lot of power generally run on 240V (ACs etc). If you want to learn more, there's a Technology Connections video about this explaining this with history and everything.

For anyone looking for a new stove, seriously consider getting one with physical knobs. The digital buttons are common with advanced features, but longevity is a concern. That and they're a bit of a pain to cook with, where you have to hit the button repeatedly to turn the temp up or down while stirring something in the pan at the same time. Physical old school knobs are so much better. That and induction can get too hot for certain pans like cast iron, so experiment on half to 3/4ths heat first before jumping into max heat. Pans can get really hot with induction.

@fxarts9755

4 ай бұрын

omg i hate these touch buttons so much. the induction top at my friends place has these touch buttons on top of the cooking surface. like wtf, why? yea the cooktop doesnt get hot but the pans that are 2 cm away from the buttons do. feels like they were only added bc "looks futuristic bro" without any thought.

@svenweihusen57

4 ай бұрын

I have a induction field with these digital dials on the top but also knobs on the stove. The problem is that the digital ones react to water aka if you clean something up on the filed over these dials they go into error mode. I never understood why someone needs these, they are not a feature but a real pain.

@lizekamtombe2223

4 ай бұрын

Please boycott touch buttons on the stove surface! This is a senseless idea and a deal breaker for me and induction stoves. I will only get one with physical knobs. Also I usually use a non magnetic silicone insulator between the pot and the stove, I want pots with built in ceramic insulation bottoms. No need to heat up the stove or the table unecessary.

@svenweihusen57

4 ай бұрын

@@lizekamtombe2223 the silicone insulation between the pot and the stove reduces the efficiency of the magnetic field. The Glas ceramic top of the stove is an excellent heat insulator

@lizekamtombe2223

4 ай бұрын

@svenweihusen57 How does that work? By the non magnetosm non condictivity of silocone? I have seen no such issues when I have used one. The handy thing with induction that even if the range increases, and the magnetic field has a reach, it does not waste energy but you might get a bit less transferred. But as I said, I have not noticed any issues, rather the reverse, my induction plate overheated without it.

As a service technician with a major appliance company, I find that people really love their induction cooktops and ranges. The almost instant heat and quick cooking is almost magical! Not having to clean of burned food residue is another nice benefit. However, they can be pricey to buy and pricey to fix on some occasions. If you do happen to purchase a large setup, I would suggest a brand that has a long reputation manufacturing/servicing them. I would also suggest getting an extended warranty.

@briancampbell179

4 ай бұрын

I agree. I went from gas to induction. I would never go back. There are some smart cooktops that automatically adjust the size of the induction area to match the pan or pot. It's brilliant. When I'm cooking a risotto, I have the stock simmering on a low temperature in a small saucepan next to the rice at a high temperature without any heat leaking across. The temperatures are precise with no need to turn it up a bit then turn it down a bit. The cooktop even tells me how many kWh I used so I know exactly what the energy consumption and cost was. The whole thing is controlled by touch switches and a removable magnetic knob, so when it comes to cleaning, I just remove the knob and clean a perfectly flat sheet of gorilla glass.

@connie1wilson

4 ай бұрын

We went from piped gas to electric, then to induction hot plate (kitchen Reno is in the works), induction starts to heat up immediately, and cools down immediately! It’s amazing, was thinking of propane tank, but induction all the way baby! And now you now have heat diffusers that work under non-induction pots! Thanks for the tip!

@LogiForce86

4 ай бұрын

Siemens offers an insurance in Europe for €8,99 euro per month. Which includes a years supply for every new year of cleaning products, costs of the service technician and the parts as well. I know because I just went from gas to induction in the Netherlands with the Siemens EX875KYW1E 80cm induction hob. I just love it! 😀

@bcubed72

4 ай бұрын

I'm poor. The gas stove is already there. I heat with gas. I dry my clothes with gas. Gas is FAR cheaper per BTU than electricity. Plus, there's literally nothing to go wrong with a gas range besides a few valves: true "KISS principle" engineering. Ain't no way I'm buying something NEW to replace something that still functions fine.

@Not_Sure_

4 ай бұрын

What could possibly go wrong with magnets ?

After cooking with gas for 44 years, induction cooking was even better than I had expected. Clean, fast, safe and easy to set the same intensity of heat each time. 5 for pancakes, 3 for corn beef in the pressure cooker etc

@aaronwhite1786

Жыл бұрын

I think that's the part that's most appealing to me. Aside from how quick it works, just being able to make mental (or actual) notes of which setting works best for things, and not play the current game of "move the dial around constantly, because the coil cools down and warms up seemingly at random". Not to mention the massive range on my current stove that seemingly has 1-2 and then a massive gap for 3/4 of the dial before it goes straight to 10 for the last 1/4.

@Jackie-Brown

Жыл бұрын

I understand but I also feel that it doesn’t account for 60% of cooking that needs residual heat for the pan or wok for stir fry situations, etc. Also, how can you heat up tortillas on the stove? For more ethnic communities that rely more on fire for their diet, I don’t find these methods appealing. Only for 20% of people who don’t have a need to cook outside of a 12” magnet. I’m sure the use case for it may be better in areas where the diet doesn’t need fire for cooking. Im sure it’s effective at heating up water but hey, you can cook an egg in the microwave!

@aaronwhite1786

Жыл бұрын

@@Jackie-Brown I would guess for 90% of things you cook, it would suit you just fine. I believe they even have Wok ranges made for induction cooking. That aside, you can still stir fry just fine in a regular skillet, or if you want, get a portable wok burner for the times when you really want that fire. And it's not just "effective at heating up water". It's much more effective in heating up the pan itself, instead of spending energy heating the air around the pan like you will with gas. I don't really think anyone needs the fire aspect. You can heat a tortilla in a pan or under the broiler. I honestly can't think of any instance in my kitchen cooking where I wouldn't be able to make it work with the pans I have, outside of my wok. As far as residual heat goes, that's easy. Just turn the heat down to a lower setting. It's more precise than killing the heat on a conventional stove and having to constantly turn it up and back down.

@johnrogers1423

Жыл бұрын

I would suggest that you try induction as I have been able to do all the cooking on induction that I have done in 44 years of cooking with gas. I frequently heat tortillas. There is no difference to heating them with gas. The pan gets hot and it stays as hot as you want it to stay.

@Jackie-Brown

Жыл бұрын

Hmmm good point. Maybe I’ll give it a try with finding a small portable burner. Here in socal, gas is still much cheaper than electricity but I feel I’ll take my annoyances on having a low carbon footprint. I enjoy Cooking with fire and I think I’ll continue to do things I enjoy.

I’m in the uk, and have always used gas hobs. The after an extension we moved to a Neff (German) induction hob. Hands down the best move we ever made. Quicker than gas, and a lot safer. Also surprisingly controllable. I really though it would be rubbish, but now would never go back. The only down side was the cleaning of the ceramic top. Best to wipe as soon as the spill has happened. It makes life a lot easier.

@pauld3327

Жыл бұрын

I use baking soda to clean the ceramic top. It works very well.

@VonEveric

Жыл бұрын

I had induction 10 yrs ago , gas is objectively better

@carstekoch

Жыл бұрын

There are scrapers for ceramic stove tops that scrape off the burned in resedues without scratching the glass. After that a normal glass cleaner will do the rest.

@carstekoch

Жыл бұрын

​@@VonEveric I've cooked with everything exept an old oven that's heating with wood/coal. Induction is objectively better.

@VonEveric

Жыл бұрын

@carstekoch I've personally owned houses with electric , induction and gas cooktops. Gas is way better

I've cooked on all types of cooktops, but when I had to choose a cooktop when planning a kitchen remodel I went with induction, and I couldn't be happier. It ticks all the boxes: power, response, speed, but the unexpected benefit was the cleanup- even boil-overs (water in my area is extremely hard) easily clean up in a minute or two. I feel my chef friends prefer gas because it's all they've ever used, so they've adapted their technique to it and they're afraid changing cooktop technology will be like starting over (which it won't). However, one of my chef friends got to try my new induction during a major cook for a large party and he was blown away with not only the power and response, but the versatility with the bridge burner that links two elements with an element in between which allows you to use a rectangular griddle and head it very evenly. He's now seriously considering changing over. Is there anything I would change about it? Sure, like the standby time before the element turns off when you take the pan off the heat for a minute could be longer, but that's a minor issue. All things considered; I'm pleased with the choice I made.

@JohnA...

4 ай бұрын

I used to enjoy using gas stoves because of the responsiveness as well compared to coil electric, until I moved into a place where they put the CHEAPEST gas stove they could in. Its horrible to cook with in every way and if I owned the place I'd have replaced it the same week it had been installed. I've been using a single induction burner for the last year because even though its not great because of lacking features its no worse than the gas stove thats here and it helped cut back on waste heat during the summer.

@scottlange2766

4 ай бұрын

do you use cast iron on your cooktop? They scratch so easy so I am told. what about magnet size and pan size for large pans need to buy $$$ cooktop

@JohnA...

4 ай бұрын

@@scottlange2766 I have used cast on mine, I have mostly used a newer nonstick pan this last year that is made to work with induction. You'd have to look around to find prices & size, and all things can get damaged you just have to adjust to what might with those however a scratch won't really hurt the functionality of the induction stove any other that looks.

@semilog643

3 ай бұрын

I totally agree. And clean up is not even comparable to other types of glass-top because induction ranges don't get hot the way radiant ones do. Cleanup is SO easy.

@semilog643

3 ай бұрын

@@scottlange2766 I use cast iron and enameled cast iron on my induction range. Over time the ceramic top will get scratched if you are not careful. That is fine. It's a working surface and if it doesn't remain glossy, so what? It's still flat and so much easier to clean than any gas or coil-top range. It's a tool, and tools should be cared for but not babied.

I would definitely like to clear up that a hood can significantly reduce pollutants BUT it has to be vented outside. Most builders cheap out on this and just put in recirculating hoods which are useless. The first thing on my list for a kitchen remodel was an outside vented hood with plenty of power. It's my favorite part of the remodel.

@daniellow426

3 ай бұрын

Recirculating hoods are meant to be a grease trap. They are lousy at it, but that is their excuse for existence. Definitely Run an air duct to the outdoors, and not just into your attic, Get those cooking byproducts Out of the house You still need the grease trap AND you need to keep it clean or a fire is in your future so get a Good Hood.

@kliajesal4592

2 ай бұрын

Recirculating hood? Never heard of it. Completely defeats the entire point and purpose of having a hood (venting the heat and steam from cooking) and I'm pretty sure that not having a hood that vents outside is a building code violation.

@daniellekennaday3937

Ай бұрын

@@kliajesal4592 Recirculating hoods are actually quite common, particularly in apartments/ condos.

@rcpmac

Ай бұрын

Actual exhaust hoods are required by code for kitchens with gas powered stoves.

@TheRealE.B.

3 күн бұрын

@@rcpmac Good thing the U.S. is a first-world country that enforces its building codes. /s

I changed to induction about 2 years ago and I must say, I love it. My water starts boiling in 20-30 seconds and the sear I get on my steak is even. The one downside I didn’t consider was the need to upgrade nearly all of my pots and pans. You’ll need to ensure your pans are induction rated with good metals in order to experience induction heating as its intended. In the end, I not have a excellent Samsung stove and nice all clad pans, and I love it.

@1969barnabas

Жыл бұрын

Everyone I have known in the USA who bought an induction stove had electronic problems with it after just a few years. They're expensive to repair too.

@blablup1214

Жыл бұрын

I also switched to induction probably 5 years ago...half my cooking ware was old and useless or already appropriate for induction so I had no issue in switching. My old stove had such turnable buttons to adjust heat. Biggest problem I have with my induction stove is that new electical touch menu is on top. If I drop something on it while cooking. Lets say water by opening a lid or something like that it can happen that the stove des and safty deactivation :/

@raymondomit6386

Жыл бұрын

I’ve been using Nu-wave induction plate for over six years and still going, Love it cooks the best steaks 🥩 ever n brings water to a boil in record time. It’s on top of the electric ⚡️ stove which I’ve only used a few times lol 😂

@funkaddictions

Жыл бұрын

@@blablup1214 It probably depends on the brand and model, because when I drop liquid on my buttons noithing happens, I just wipe it off with a cloth so I can use it withough getting wet.

@funkaddictions

Жыл бұрын

@@1969barnabas Iv'e had mine for 5 years and it works like a charm. It's not that expensive in Europe either. I have a Balay brand, stove top with three different pot sizes that currently costs 495 euros.

Watching from the UK. It's kind of surreal as I'm so used to this channel telling me about exciting future technology. We've probably had induction hobs here for 10 years, they're now everywhere and really cheap. I'm an Architect and can't think of anyone who has installed anything other than induction recently. I love ours, we have kids and it's great for safety.

@danoneill8751

Жыл бұрын

Yep, exactly this - we swapped to an induction hob about 8 years ago. Its undeniably faster and more controllable than gas, there's far less fire risk, and I know no one likes to hear it, but when you walk into someone else's house and see the flames burning away, you just do silently judge them and think of the next generation an the climate crisis. I know not everyone can afford the panels and batteries needed to run a hob from your own power, but you can switch to a greener elec supplier. I know its a drop in the ocean compared to switching to a heat pump as the domestic heating is far, far more of the overall energy and I know heat pumps are spectacularly expensive once you consider the entire install if larger emitters are needed (I had to spend a year of evenings doing our pipework and radiators otherwise it wouldn't have been affordable), but cooking with gas, well it just LOOKs so bad, it just looks like C02 and Methane and induction hobs really aren't that much. I think if you are in the richer third of the population in a western country, you can probably cut down on a few things and afford to swap your cooker and little things do help.

@SteveRichards-zr7xz

Жыл бұрын

We've had an induction hob for c. 20 yrs - just replaced with a newer model with the kitchen refit - the old hob was fine and has a new life via freecycle (along with most of the rest of the kitchen - even the units went to a threate group to build a set.) - We never noticed any odd noises that you mention, and generally we found it as reactive as gas to cook with - we'd never go back to gas even if it was available.

@zcustard

Жыл бұрын

But then most American kitchen and laundry equipment looks like its stuck in the 1950s

@magigale

Жыл бұрын

Same, we’ve had ours for about 7 years. Not much difference in price, the only issue is trying to use a wok. I would always go with induction in the future

@letsgobrandon4175

Жыл бұрын

And they don't work anywhere near as well, or as easily, as gas stoves. I'll keep my gas stove that has been working for 50 years. Have fun trading out your stoves every two decades.

Based on the people I've spoken to, the number one reason they use gas ovens, ranges, and even hot water heaters is because they still work when the power is out. But yes, there is a lot of lost energy depending on how you use your burners. Whenever I go to grill a sandwich or heat some water in a kettle, I always use the smallest burner on our range because it more efficiently heats the bottom of whatever I have on it instead of just catching the edge and going up into the air. And yeah, exhaust hoods tend to only work when there is a source of make-up air (i.e. an open window). When we use the oven or range, we always open up the back door - no matter the weather.

@jimmybrad156

4 ай бұрын

could make a skirt-type adapter on the bottom of the pot to 'catch' the flames instead of losing said flame to the side.

@PolineChan

4 ай бұрын

In Canada, I always thought excess heat is used to heat the house lol. The furnace is going to be burning natural gas to keep the house warm anyway. I can't say the same for homes in the US

@Metqa

4 ай бұрын

@@PolineChan One reason I wished that they hadn't banned regular light bulbs completely is tht in winter, I changed out the coily "efficient" bulbs with the regular bulbs because I got light AND heat. I've been in enough power outages to appreciate non-electric ways of producing heat and light. the only gas appliance I have now is a water heater and I have never been happier that it is gas. I guess being from the north taught me to be wary of limiting options. Eggs in baskets and all that, y'know?

@trenthorton9532

3 ай бұрын

@@PolineChan Your furnace thankfully vents the exhaust outside, unlike the cooktop. There are a lot of natural gas heated homes in the US too, but the extra heat from cooking is really only welcome for 1/2 the year!

@semilog643

3 ай бұрын

Anyone who uses a gas range when they cannot use an exhaust fan is a fool. And few people have the power out when there is not a major storm, so they're unlikely to have the windows open. We have an outdoor gas grill and a coleman-type camping cook stove and can cook outside with either or both if there is an actual long-term power outage. And that way the exhaust is not trapped in the house.

The problem with induction is the magnet and quality of large burner size. My moved to induction stove/oven combo which cost just over $2500. Culturally, my mom cooks a lot of Asian dishes (Indian and Chinese), and in large pans. In there budget range, only one burner supported a 12 inch pan which they later found out is not for a 12 inch base. The other burners were smaller and so useless for her to cook large dinners. In the end, we had to replace it. To go with one that matched a glass top / radiant heat with 2 large burners for induction, they would have to spend over $7,000 Cdn! So they settled on a ceramic glass top radiant heat. Of course my dad was pissed as they spent some big dollars getting good quality pans that work best with induction. After their experience, I ended up getting 6 burner gas stove as I cook with a wok a lot, which can’t be used on the other 2 choices.

@semilog643

Ай бұрын

A wok is literally the only use case I have found where gas is superior to induction (or any form of electric heating, for that matter). If you don't cook with a wok a LOT, induction is superior.

@Abdullah34610

12 күн бұрын

Just as an FYI, they do have induction stoves meant just for woks. I don't know how good they are. But yea, the size of magnet/size needed for large pans thing isn't discussed enough. Yea, you can get relatively cheap ones. But if you're cooking larger sizes, you'd need the larger magnets. And for some scientific reason, those slightly bigger magnets cost much more.

@chongli297

8 күн бұрын

@@semilog643 Carbon steel pans (preferred by the restaurant industry) are also superior on gas. Carbon steel is poor at conducting heat and induction tends to produce a small hotspot in the middle of the pan which does not spread out very well and can even cause the pan to warp. The sides of the pan don't get hot at all on induction which is a big problem if you want to cook French omelettes (Jacques Pepin style). Honestly, induction seems to work best with nonstick cookware which people should be avoiding for other reasons. If you want to avoid gas cooktops and nonstick cookware then you get forced into a very frustrating situation!

As our house doesn't have a connection to gas to begin with, we have an induction stove. I was cooking on gas in our previous house and I can't say I've missed it. You covered pretty much everything that there is to cover. There is one tiny downside: tossing, wokking and other techniques that require you to lift you're pan you'll need to rework a bit. As lifting the pan breaks off the contact and thus effectively kills the heat source. Hasn't been an issue for me. Oh and free tip for those who are considering switching and need new pans: do yourself a favor and get rid of non stick pans. Maybe keep one for frying an egg and stuff, but we've moved to carbon steel for most other things. No chemicals and those work absolutely amazing on our induction top. Anyone who asks I fully recommend switching.

@drewhuscher496

Жыл бұрын

I was just wondering about non-stick pots and pans on induction stoves. Knowing there's a viable alternative helps ease switching. However, as you mentioned, pulling the pan away removes the heat source, making induction less versatile. I think that's what my hang up is, the versatility of gas burners.

@jaspersiegmund

Жыл бұрын

@@drewhuscher496 in my opinion that's only a small downside for which you get quite some plussides in return. Non-stick is fine as long as a magnet sticks to the bottom as Matt mentions. In that case there's no urgent need to get rid of them, unless you don't like the chemicals story there.

@79visual

Жыл бұрын

@@jaspersiegmund well I think that a lot of people have forgotten how well Seasoning a pan works for non-stick. Not only that but if something happens you can just reapply it whereas with Nonstick pans once the surface is scratched you have to throw it out.

@andys844

Жыл бұрын

@@drewhuscher496 nonstick works completely fine with induction tops - if a magnet sticks to the base of the pan it'll work. Personally I don't like nonstick pans but there's no need to thrown them out if you like them and they're induction suitable

@simasimson5798

Жыл бұрын

@@drewhuscher496 I have electric stove and induction cook top(like the 60$ one in the video). Mix is the best option hands down. When i do kitchen remodeling i plan on getting 2+2 system(induction with 2 heaters and electric with 2 heaters).

I used to swear on gas alone but nowadays I'd get induction any time. I grew up with gas, had pretty bad electrical stoves in the past but seeing my brother's induction stove in action absolutely convinced me.

@xTobsecretx

11 ай бұрын

Yeah it’s one of those things you really only need to try once and you immediately get it. I was skeptical too bc I had enjoyed the responsiveness of my gas stove when I moved to the US. But when my parents got the old radiant electric cooktop I had grown up with swapped out for an induction stove, it took me only one cooking session to get convinced. It’s so responsive, fast and consistent. The speed combined with the consistency is really amazing. Once you hit the sweet spot for sth to simmer, you just leave it on that setting. It’s mind bogglingly easy.

@RationalSaneThinker

10 ай бұрын

It's not just speed, energy efficiency and responsiveness. My induction cooktop also has all kinds of additional features like cookware temperature control and temperature probe for sous vide. With the probe, I can even incubate yogurt at precisely 109°F.

@xTobsecretx

10 ай бұрын

@@RationalSaneThinker Yeah that's super nice too. I'd mark that under consistency. Having no access to induction cooktops in my current living situation, I use an instantpot for those things, but it would be super nice to be able to just use the stove for that.

@amyw1850

5 ай бұрын

Instantpots are great too and may be more efficient due to pressure cooking - I don't know how they compare. You can get a single burner portable plug-in induction for $40-$150. I am happy enough with my cheap $40 one but it seems to have a hotter area in the middle; so a highly rated one is likely worth a little additional cost. The portability is a great feature! I don't think I will ever want a standard range again because 4 burners unnecessarily take up so much space. The efficiency of an induction stove make multiple burners unnecessary. I prep my steamed vegetables while the main dish is cooking and pop them on to steam while the main dish cools to eat. I mostly only cook in one pot, but find it natural to cook in series when I have one than one item due to the amazing efficiency or induction cooking. You can pop the portable induction burner in a drawer or cupboard when not in use - so it is handy that way as well, if you do not cook often. Happy cooking! @@xTobsecretx

We bought the same portable cooktop as you showed in this episode about a year and a half ago to see what the fuss was about. And now we know. My spouse and I have both cooked with all three (gas, electric, and now induction) and we love our portable induction cooktop so much I was tasked to cover out electric cooktop with butcher block and we put the portable on that, giving us cooking that's faster than gas (we can't walk away from the food even for 2-3 minutes), better temperature control than electric, and easier cleanup than either. Given a choice, we won't ever use anything but induction in the future, and the portable cooktops are relatively inexpensive compared to built-in. I recommend trying induction to everyone I know, and several people have already switched.

@dbf1dware

2 ай бұрын

I'm with you. Several months ago, I bought nearly the same portable induction cooktop shown in the video. I LOVE it. When I move into a new house (new for me, that is), I am seriously considering NOT having an installed cooktop at all, similar to what you are describing. Just pull out the portable "burner" and go. Wipe it off and put it back in a cabinet when done. Badda-bing-badda-boom.

A few months ago I purchased a single element induction cooker to see what it was like. I've been so pleased with it I'm sure I'll eventually get a full-size induction top or complete range. Amazingly, even pans with short metal loop handles cook an item to completion without heating to handles to the point of needing pot holders or gloves. The heat all goes into the bottom of the pan.

@fabianmckenna8197

4 ай бұрын

Absolutely....... We have a four burner electric hob which is fine for everyday use but struggles with large pans of fluids. Bought a Tefal portable induction hob with single burner rated at 2,100 watts. Fantastic! Not noisy, fast boil, controls from 1 - 9. Boils a huge pan of water quickly and easily retains a vigorous rolling boil. Plugs into standard socket so no extra wiring required. Now there are "Plug-in" four burner induction hobs available but they're very low wattage and full power can't be used as they drop down the power load when all rings are on. A decent hob will have 2,200, 2000, 1700 and 1400 burners which will all work at the same time but needs heavy duty electrical connections at the fuse box. Most likely a 10mm wiring connection as well.

Here in the UK, 4 'burner' induction hobs can be had for under £200 for some of the cheaper models (pricier ones are of course available). I'll openly admit I used to be a bit of a 'gas snob'. Whilst I do still have the gas hob, I recently bought a 2 'burner' portable induction hob, and I'm totally converted. As soon as it's practicable to do so, the gas hob will be going.

@ABobbyDee

Жыл бұрын

I have electric. The biggest problem I see is the fact that the electric grid barely handles the needs we have now. With the addition of electric cars, electric water heaters and so on, we will be faced with going back to wood stoves because the grid will fail.

@rayopeongo

Жыл бұрын

@@ABobbyDee Installing more solar panels and batteries on more homes and businesses will help take the pressure off of the grid. Generating some of your own electricity needs will literally take some load off of the grid. And more and more of those electrical appliances, batteries and EVs are getting smart enough to automatically act to help stabilize the grid, absorbing excess generation by wind and solar, and discharging when the grid needs help.

@andycanfixit

Жыл бұрын

@@rayopeongo Exactly, with the solar I have at my home, all my air conditioning/heating and the majority of my household loads are supplied from my solar, only my stove is on the grid due to it's high draw being too much for my inverters, as it can use 7 to 10kw and I have 9kw of capacity on my inverters, so the grid only has to deal with my stove for 20 to 30 minutes out of a day typically while my other loads the grid doesn't even see for the majority of most days. Of course my setup doesn't feed my solar into the grid, it's all generated and stored onsite for all my needs due to net metering where I am at being miniscule, so as long as I have energy coming in from solar and sufficient capacity in my storage, the rest of my loads are disconnected from the grid and I use all my power generated. My bills are practically nothing. Eventually I'll add another large inverter that can handle the stove but seeing as the grid doesn't have to handle my heating and cooling for most days I've already removed a major stress from the grid. My ductless mini splits are very efficient.

@rayopeongo

Жыл бұрын

@@andycanfixit Good for you! Unfortunately, neither my house nor property are suitable for a large solar installation, so I am primarily limited to reducing my demand for fossil fuel energy: increasing insulation, buying more efficient appliances, driving an electric car, etc.. I am also considering getting a large battery installed. It would be usable as both a backup plan, and maybe to reduce expenses. We have time of use charges here, so I could charge the battery overnight when power was cheaper and the grid not so busy, and then use the battery during the day to save some money and reduce the demand on the grid during peak hours. It always bugs me a little bit when I see a large, flat commercial roof going unused. How much energy could be generated, and how much less carbon dioxide released, if, for instance, every WalMart in the world had it's roof covered in solar panels? At noon on a bright, hot, sunny summer day, would it be enough to completely offset the power being used by the store for lights, air conditioning, refrigeration, etc.? That would remove a huge load from the grid.

@danoneill8751

Жыл бұрын

@@rayopeongo When you drive past farmer's giant cow sheds and they have little or no solar on them... painful isn't it? I have a crap, east-west facing roof. We do have a big garden but council keep rejecting plans for a small ground array because the field behind us has a footpath in it and the people crossing that footpath will have their views wrecked. I suggested that I put a large wall around my property so that the 4 walkers a year who use that path wont have to look at my solar panels, but thats apparently not allowed again, apparently not being able to see my son playing in his paddling pool or my wife planting onions will be so aweful for the walkers that again, I mustn't even plant a hedge. Devon in the UK is still sadly run by very old people who know they will be dead before the climate crisis affects them.

I did precisely what you suggested, bought the exact induction single "burner"unit just to try it out before investing in a new cooktop and absolutely love it! I moved from Southern California where gas is king to Arizona where the community I live in doesn't even have the option for gas. I was getting hammered on my electric bill for other reasons but ,was looking for more effective ways to lower my monthly bill. Your channel got the wheels turning so to speak, and through my little induction top, air fryer and time of day use of electricity , I've cut my bill by more than 50%! I'm recently retired, looking for ways to save and be more efficient is both interesting and cost effective! Thanks for your content, I'll be watching!

@matikaevur6299

Жыл бұрын

don't try it out with el-cheapo unit - yo will get burned! i had to use cheapest-smallest tabletop unit for 4 months (remodeling of 1. floor in the house, including kitchen) not good experience ..

@b3owu1f

Жыл бұрын

Watch Matt's video on batteries.. LiFePO4 are great options to provide a fair amount of energy for most things. Not uber cheap.. but worthy of "getting off the grid" if you also have solar.

@chublez

Жыл бұрын

@@b3owu1f Can even be worth it without solar with time of use metering if the cost spread is enough and you use enough. Brian if you haven't already consider a timer for your water heater to disable it during the expensive hours. Unless you take 8 showers a day(if so I've another power saving idea for you) the tank will hold plenty of hot water to get you through the spendy time and those heating elements use gobs of power while on to heat that water. It's effectively a huge heat battery we already own, just need to add some basic smarts to it to control when it charges.

@sustainablebloke112

Жыл бұрын

​@@b3owu1f check out DIY solar with Will Prowse

1. Cooking is better with gas for many people not because of speed, but intuitive control (which you mentioned) and consistency. It allows you to lift the pan while still keeping it to flame to get specific results, especially on the edge of the pan if you need to tilt it (like home cooks will often do). This might sound like a mild benefit, but to cooks it is huge. 2. If I routed my exhaust from my car into the cabin of the vehicle, that would also be a problem. I ended up researching the statistics for the whole “gas stove scare”, and found it was primarily (if not entirely) homes with either no exhaust for their stoves, or an improperly sized exhaust (which you alluded to with insufficient exhaust being an issue). These are often much older homes whose kitchens are also much smaller in size. If a properly installed exhaust were installed, then this would entirely resolve the issue and concern. Induction stoves are amazing, but you frame them as being inherently better. They aren’t better. They are different. I would agree that probably more than half the population would be even better off with one over your typical electric stove top or even gas, but to suggest that everyone who doesn’t is “behind” is absurd. That’s framing. I would never go induction, because we actually cook like chefs in our home. Induction would be a negative for us. I think this video had an unintended bias. If any stove needs to go, it’s an electric glass top or coil. It should be induction or gas. I hope you make a video about cooking pans with coatings. Now that’s a scary topic.

Owned a Thermador Hybrid cook top for the last 15 years. 2 hot plates are induction and the other two hot plates are standard flat tops, so it gives the option of using alloy cookware 👍 It’s been awesome and keeps on trucking 🎈Only thing we had to do was run a heavier gauge wire from the panel and upgrade breaker to 40 amp.

When the induction stoves started to gain traction in Europe (about 15 years ago), they were really expesive also here. Now you can get induction cooktops starting at €200 (although for some weird reason, appliances tend to be massively more expensive in the US than they are in Europe - everything else is often the other way around). Oh and by the way, you can get plates that act kind of as converters for example for ceramic cookware. Of course you lose some of the benefits of the induction cooktop (speed, efficiency, cool surface), but that's no worse than using a resistive cooktop to begin with, while you still get the benefits of induction with compatible cookware.

@Luredreier

Жыл бұрын

I saw a induction stove with two plates for just 1 500 NOK here in Norway some months ago.

@fintux

Жыл бұрын

@@Luredreier that is like average hourly salary in Norway, or also the price of one cup of coffee at Oslo airport 😂 Seriously though, I think of course there wasn't economy of scale in production at first, but I think it was also about milking all the money they could, as they were considered a luxury item. I wonder if appliances in general are inexpensive in Norway 🤔 Would kind of make sense, after all, our biggest electronics chain in Finland is Gigantti, which is a part of the Norwegian Elkjøp group.

@Luredreier

Жыл бұрын

@@fintux Maybe, I don't travel abroad enough to tell. We have a reputation for high prices, but there has always been certain product categories that actually where competitive with mainland Europe here, and cheaper then Sweden. With the fall in the NOK and the high inflation in Sweden they've actually been crossing the border over here to shop for a change (usually it's us going the other way).

@fintux

Жыл бұрын

@@Luredreier yeah I was a bit joking there, too. I did not know of the reversal of the trade, though. I have known that earlier a lot of the people in Norway went shopping accross the borders, enough so that there have been a lot of shops right at the Norwegian border in Sweden (or that is what I've heard anyways). I guess the groceries are the thing that traditionally has been cheaper in Sweden than in Norway. Norway is still on my bucket list on places to visit, I just never have got around to do that despite of it being so close (I live in Finland).

@Luredreier

Жыл бұрын

@@fintux Yeah, now is a good time to do so. Norway has had a *relatively* low inflation by European standards while our currency is also relatively low value right now. So Norway is actually somewhat affordable for foreigners for a change. Don't expect that to last though.

A very valid episode. We changed from gas to induction more than 10 years ago and it was an amazing experience and I love it as a cooking experience. Ok I live in Europe - but we here wouldn’t consider it new - just a lot better! Up front cost is fairly high, but well worth it.

@Triro

Жыл бұрын

Europe uses gas for electricity so doing that did absolutely nothing but screw yourself over if power goes out. Congrats

@milesbuckhurst504

Жыл бұрын

@@Triro incorrect facts. Europe now has a combination of methods of creating electricity with a strategy to be more environmentally effective. I live in Norway. More than 90% hydroelectric. Besides my comment was about the use not the environment aspects

@Triro

Жыл бұрын

@@milesbuckhurst504 Talking about majority of europe not just norway. Doesn't help that y'all shutting your nuclear plants either.

@fd4795

Жыл бұрын

people don't even need to "change". just buy $50 tabletop IH stove.

@danoneill8751

Жыл бұрын

@@Triro Europe uses a lot of gas, true, but not entirely, so yeah its not a perfect move, but it does help. If you watch the video carefully you'll see all the efficiency savings - how much energy is going into the food, well even the not-so-great power from gas power stations is far more efficient than that. So yeah, its not perfect but doing nothing is definitely worse. Sometimes you need to not concentrate on a simple little fact, but look at nuanced, wholistic calculations. Even in Europe where there is lots of gas and coal still, a full picture of the overall carbon footprint of using the gas cookers vs electric ones shows that electric ones are still very much better. Also, power cuts, really? I live in the middle of nowhere in the UK and I don't think in 20 years as an adult I remember a single powercut, yeah sure they happen to some people following storms, but its very, very rare these days. Maybe you live somewhere with a poor power connection, in which case I guess the call could go the other way.

Just bought my first induction which is why I am reading up on it. I have a Power Boost button and it sizzle the pam in the skillet immediately after turning it on. That's FAST! few more steps to cooking but so far I'm thrilled about the switch.

After retiring we moved into an RV and did some traveling. The RV propane stove sucked. Hard to control the heat and it dried out the RV something fierce. On a whim I bought an induction hotplate, first time trying one. It worked great! It was fine with my stainless steel cookware and I fell in love! Fast heat, evenly spread with no "hot spots" Dead easy to control the heat. All my gas using friends kept saying induction "didn't heat" but I researched and realized they'd been using their aluminum or partially aluminum or copper cookware and those types really don't work with induction. Now that we're settling down from our extended RV travels I am getting a full induction cooktop in the new house. Hey I'm getting up there in years and I forget things sometimes and a stovetop that doesn't heat up unless the burner has a working cookware on it sounds like a really good safety feature to me.

I've been using induction for the past few years. In general I agree that it is as good as gas for cooking, with the added ecological, economical and health benefits. However, there are two things induction currently struggles with: 1. Pan shape - Induction really only works effectively for flat-bottomed cylindrical pans. Pans such as woks often have a small surface area in contact with the cooktop which the induction is actually capable of heating. This leads to a lot of the pan remaining cold leading to uneven cooking and prohibiting certain techniques. 2. Lifting - As the induction is only effective a short distance off of the cooktop, if you lift the pan to toss food you instantly lose heat. This can make more active cooking techniques difficult or impossible without burning the food. Neither of these are deal breakers by any means, but could be worth considering depending on the style of cooking someone is most familiar with!

@jaguarracingus

Жыл бұрын

," with the added ecological, economical and health benefits.'" if it's electric....and i am including cars-etc...and it's source doesn't come from nuclear or hydro-pumped (air is a fluid so this includes windmills) sources it's 'fossil fuel' powered so where are those benefits? they have been displaced & NOT eliminated. also...when there isn't electricity available to use the electric stove how will you cook or heat your surroundings in an emergency situation? i am not busting your chops. i am wondering though if you have thought this through given the present socio-political environment. are there those who rely on you for their well being? things to consider.

@vinski_

Жыл бұрын

There are induction cooktops that are shaped to perfectly fit woks

@lostincyberspaceIII

Жыл бұрын

@@jaguarracingus because all the sources are combined together into one location more advanced and efficient technologies can be implemented. Plus instead of the pollutants being more or less trapped in your home it is going into the atmosphere where they are a much smaller part of the air and will have a much smaller effect .

@joewilson3393

Жыл бұрын

What about existing pans and cast iron? I was reading that induction can cause a hum because of warp, and I can't find anything regarding if my old inherited cast iron pan will work. Any advice? I did hear that you had to slowly heat the cast iron because it could crack, but thats about it.

@KevinReinartz

Жыл бұрын

@@joewilson3393 I have been using induction for about 6 years now. you do have to re-learn how to pre-heat pans, etc... there is so much energy released into the pans that I have warped one of them (stainless high quality pan) this was my fault though. Turning up my highest powered element to high dumps so much energy into the pan too fast for the pan to not be damaged. I rarely turn up my induction past half way now unless I have a large pot of water that I am trying to heat. As for cast iron, I could see it being damaged in the same way, and potentially cracking since the material is more brittle. Any cooktop can damage a pan though, especially if it is cranked on high and has no food in it, the pan will simply get too hot and fail, that just happens faster in an induction cooktop. The fact that induction heats the pan faster is one of the main reasons to buy induction.

In Australia, induction has been around for over ten years, I think,we've had ours for about 1 year. It is awesome, way more control than gas, no residual heat lag, hotter than any stove top I've ever owned. Only cost about $375 au, some are as cheap as$200,for a 4 burner ,easy to install. I tell everyone who will listen how good it is.

@luzr6613

8 ай бұрын

'I tell everyone who will listen'. I'm with you, and i'm amazed how angry and defensive some people get because, in their minds, induction = Green = global conspiracy to strip them of everything they hold most dear = induction is the Anti-Christ. Any other considerations, like those you've mentioned, get washed away by the neurosis and paranoia. All of which makes me feel like a poached egg. Go The Matildas! All the best from a cabin in a swamp in a rainforest in New Zealand.

@hanspijpers2100

5 ай бұрын

I.ve used induction for at least 14 tears now and I never go back to gas, I moved into my last house one year ago, and it had a six burner gas stove, I tried it for a week , and it took ages just to get my potatoes to the boil so I threw it out And installed an induction 4 burner stove No open fire, The cleaning alone makes so much difference, it works way faster then gas, I don't need an air-conditioner to cool the kitchen in summer . I put a tissue under the cooking pot to keep the pot and the surface of the oven clean, if it boils over.

@jfftck

5 ай бұрын

Induction in the US is a trendy feature that automatically adds around $1000 over other models -- or at least it feels that way, I ended up with a glass top instead of induction because of this. I know that it isn't adding cost to produce them because many other countries are selling them for a lot less and that would indicate that parts and research isn't causing the price hikes.

@hanspijpers2100

5 ай бұрын

The induction top is also hardened glass. , but the heat is generated in the bottom of the pan that is on it, or any peace of iron for that matter And the surface doesn't get hot. . Not hotter than if you put a hot pot on any surface, that will be heated from the pot. Kind regards Hans@@jfftck

@BaykarSepoyan

4 ай бұрын

@@jfftck Plenty of options on Amazon (US) for sub-$400

I have been cooking with induction for about a year, and before that conventional electric. Some weeks ago I stayed at an Airbnb which had a gas stove and wow. I was surprised at how good it was heating everything BUT the food.

I switched from gas to induction 7y ago, and its indeed amazing, cannot imagine to go back to gas. Few issues to add to your excellent video: 1/ choose a model with a separate scale to set the power level for each "burner", otherwise, first choosing the burner and then choosing the power level is very annoying. This makes the cooking surface a little smaller, as 4 scales take more place, but its a great deal. 2/ making large pancakes is not easy, as the largest burner is still too concentrated on my induction stove. Might depend on the quality (price) of your stove. If you like big pans to fry food, please check if you have a model which has at least one burner with a large magnetic field 3/ cost: you mention 1000 USD in the US, thats very high, in the EU good models are available at about half that cost, lets say 500€ for a 60cm model, obviously for 90cm model it goes easily above 1500€ 4/ its fun to cook in old-style iron cast pans or de Buyer iron plate pans. As they are in iron (without a coating) they last a lifetime and are great on induction. You need to heat them up at a lower power setting to get a more even heating of the pan, not at the maximum. 5/ I have been experimenting with insulated cooking on top of an induction stove. A pot wrapped in a cotton towel at very low power setting to cook something that needs a long time works perfectly. I have not seen this recommended anywhere, it looks safe but I dont know if there could be a safety problem with this. So, I cannot recommend it. I mention it so maybe someone with expertise can look into this

We switched from gas to induction and really like it. Recently staying at my parents' place and using their gas cooktop I was amazed how slow, hot and generally awful it was in comparison. It's surprising how quickly you get used to the superior experience of induction. Induction seems kind of expensive in the US. Much cheaper in Europe.

@mv80401

Жыл бұрын

There are very few lower priced options, one being Frigidaire. I bought one for my daughter's apartment for $1000 and convinced two friends to buy the same unit, all are happy. Additional benefit: except for your cast iron and stainless steel pots you'll be buying new higher quality pots that will be easy to clean and last decades.

@jeffreyhebrank5284

Жыл бұрын

I'm considering switching my gas range (which is about 12 years old) to induction. Did you have to upgrade electrical an outlet to install the induction stove?

@iansevs549

Жыл бұрын

Probably just a matter of time before they get cheaper!

@DennisSchmitz

Жыл бұрын

Starting at 200 Euro in Germany. Another reason why everyone is using it nowadays.

@whatthe9078

Ай бұрын

@@DennisSchmitzthat is very interesting. the cheapest induction range I could find on the Home Depot website was 1100usd and the cheapest gas was about 500 usd

I've had an induction oven for at least a decade already, highly recommended. However, I live in a nation (Norway) where electric been the standard for ovens for as long as I've lived (four decades), so I didn't switch from gas to induction, but from an electric cooktop to induction which made the switch easier as the electric infrastructure for it was already there. I personally also didn't need to replace any of my cookware when I made the switch. Though a few of my stew pots with double bottoms take relatively longer to heat up (still comparable to a regular electric), but since stew is better when slow cooked I didn't replace those either, instead treating it as a feature for the appropriate dishes, lol.

@williamhicks558

Ай бұрын

I've always used a crock pot for stew, so it's automatically slow.

@ShadowTani

Ай бұрын

@@williamhicks558 I got a crock pot I'm using for bean-based stews and similar, so definitively recommended as well, but I prefer the oven for rice-based stews. :3

We've been using an induction cooktop for about 5 years now, and love it. We did have to replace most all the cookware with fancy tri-ply stainless, but my favorite to use with it is plain cast iron pans. Induction heats the pan faster while the stovetop stays relatively cool (it will heat after a while from the hot pan sitting on it). The temperature of the pan instantly reposonds to decreasing or increasing the cooking level. I would never go back.

I bought a house that had no gas hookups. So I went from cooking with gas to cooking with electric and honestly the learning is minimal at best. Cook on an electric stove for a weekend and you’ll be a pro with one. Seriously not a deal breaker.

Been using a Nuwave induction hotplate for years now. I absolutely love it, especially for very temperature sensative foods like sauces, dairy, rice, and sweets. My three favorite things about induction is precision heating, rapid temperature changes, and consistency in routine dishes. Energy efficiency is just the cherry on top. Also easy to clean cause it only heats the pan, so stuff doesn't get vulcanized onto the cooktop itself lol.

@LickItTM

10 ай бұрын

At home I got a mobile induction plate and a gas stove. The induction for me is just so inaccurate and sensitive stuff just burns in the pattern of the induction coil. That is the reason for me that I like gas more. Many also be that the induction stove is of a lower quality than the gas one.

@kmukul

8 ай бұрын

I have used nuwave it cant keep up the temperature for f the pan. The fan isn't powerful enough it has to slow the heating down. I can design a better one

@ska042

8 ай бұрын

@@kmukul It's probably because it's a 110V portable appliance. Integrated cooktops should use 220V (in the US system) or 400V (3 Phases, in Europe), so they can just use more power.

@gregleavitt1255

7 ай бұрын

Me too. It's awesome and that's after about 8 years of using it. Quick, clean, efficient, safe, no issues, no regrets. It's one infomercial I've seen in my lifetime that actually lived up to the "sizzle". Induction, if you can do it, is def the way to go.

@Jay-xr5yt

7 ай бұрын

I never thought about it not burning spilled over food to the glass. That's great! Induction is our plan once our current glass top electric stove stops working.

During Michigan's last cold snap, AEP electric was texting warning messages advising customers to cut back on electric consumption. It was comforting to have natural gas service to keep the house from freezing and the pipes from bursting in case of an electric grid failure. Maybe Michigan should not have shut down two of our nuclear plants?

@EdBruceWRX

Жыл бұрын

Maybe we should have solar and battery storage. Heat pumps sound pretty good.

@ocko8011

Жыл бұрын

As solar works so well in Michigan and we are running out of Cobalt minners.

@chublez

Жыл бұрын

They for sure should not have. Power backup can be achieved for electricity though also if needed. However if you live where you loose power often and already use gas heat/cooking I can see how this would make one less interested in the investment. For me personally I want all electric not because its green but because unlike gas I can make my own power and be independent from the grid and its fluctuations in availability(power outages) and price. It's a bit of money to put down but with smart planning ang optimal sizing I can get to where in a few years I'll have enough solar and battery to survive without any hook up fees. Can't wait.

@kazzxtrismus

Жыл бұрын

@@EdBruceWRX yknow they can charge batteries with the same electricity in the grid thats not used at night...no need to have child labor to strip mine for the whole system or have fans killing the birds on mass...just the child labor for the batteries... nothing says green like 3rd world slavery

@Dan-vo7vc

Жыл бұрын

The main issues in Michigan are publicly traded utilities that have very little incentive to harden their grids. We have enough electricity; we don't have good enough lines in many places. Snow storms should be a non-event here.

I have spoken to several householders and also builders about this issue here in the UK. The point that comes up every time is that the power that an induction hob uses is extremely high although as you say, brief and every one of the properties that have had induction hobs installed in have had to have 3 phase electric installed as well. This extra cost and higher daily charge needs to be taken into account as well. I am on bottled gas for the hob only along with solar, air source and batteries for everything else. Also a woodburner which I season all my wood (all hard wood) for a minimum of 2 years. Soot in virtually zero.

@bordersw1239

4 ай бұрын

You can plug loads of induction hobs into a normal 3 pin socket. Most combined hobs with ovens just get wired into the 32amp cooker circuit unless they are rated higher, then a separate 32 amp circuit could be installed- but you’d be pretty stupid to buy it in the first place!

@ursodermatt8809

4 ай бұрын

maybe it is a pommie thing but here in australia most houses have no 3 phases and have absolutely no problem with induction cook tops. the problem is not the inductions cook top, it is the electrician that is super rigid.

@spiersaj

4 ай бұрын

No 3-phase in my house (1920s but with many extensions and upgrades over the years) and my 5-ring induction hob is just fine on a 32A dedicated circuit. I have multiple oven circuits and a 32A car charger circuit too and it's no problem. Same applies to my mother-in-law's nearly new flat: very high spec, modern electrics with multiple ovens, electric underfloor heating, induction hob and definitely no 3-phase.

@waynecartwright-js8tw

2 ай бұрын

As a UK electrician you do not need 3 phase for an induction hob , many are available to run on 13A supply . They are very efficient compared to other hob types.

About a year and a half ago we moved into a new apartment. Gas cooktops were pre-installed. But we got a metal cover for that that we put a plug-in two-burner (220 v) induction cooker on top of. Some pots are not 'magnetic' and a few times, maybe three, we've taken the cover off and used the gas, but it feel like more trouble than it's worth. I like that I can set the pot at the temperature I want, set the timer on the cooker and come back when the cooking (pressure cooker sometimes) is done. I especially like that there is so little heat generated, and I can actually lift an over-flowing pot, and wipe up the mess *during* the cooking.

I had a morning cough for years when I was a line cook. I always thought it was the smoke from the food but never thought it could be the gas fumes

We just switched from gas to an Induction range , I ran a test before I switched over and with the gas range it took 6:43 to boil 1 quart of water , same kettle same amount of cold tap water the (Beko) Induction range took 1:56 I was surprised that it was that much faster. We have only had it a week but there is no problem using or understanding what you can or cannot use to cook with and we also found some induction friendly silicon cooking pads to put on the cooking surface .

@jerryvanderwier2310

5 ай бұрын

Thank you

@pcatful

5 ай бұрын

That's nuts. I didn't know there could be such a difference.

@Matt-yg8ub

5 ай бұрын

@@pcatful it all just comes down to how many BTUs you were using before…. If you had a small gas cooktop, and you have a very, very large induction top, you’re going to get faster boiling. The trade-off of course is the cost, the electricity will cost you more than the gas (at least in the US). It’s also important to realize that there’s a lack of options involved here, when everything revolves around electricity the electrical company can basically charge whatever they want, and every aspect of your life is held hostage by however much they want to charge you for it.

@pcatful

5 ай бұрын

I see. We are using a not a so great electrical (non-induction) range. We once wanted to switch to gas but our solar panels cover our electricity, and induction might be better and use less power. The power company also controls gas prices, but I believe the electrical cost will rise due to power grid problems @@Matt-yg8ub

@thatissomeBS

5 ай бұрын

@@Matt-yg8ubEven if both cooktops are rated the same BTU, the waste in heat will still double the time it takes to boil the water.

I grew up and currently live in, NE Indiana. Through the years, the heat has gone out a few times. While waiting for repair, I used the stove/oven to heat the house. Even filled the tub with hot water and, used a fan to blow the hot, humid air throughout the place. Definitely not as efficient as other methods and has several negatives, needing to be solved. Even so, my current home has electricity AND gas available to it. If my home only ran on electricity and it went out, I'd be dead in the water. I lived in Seattle WA for a few years and used an electric stove, as well as an induction stove. Since 2021 (via a Google search) about 68% of all homes in the State of Washington are electric. This number only continues to rise. As someone who only possesses basic cooking skills, I very much preferred a gas stove.

We've changed from GAS to INDUCTION here in India almost 1 year ago, where EVERYONE cooks with gas! The kitchen feels like hell as there's a lot of heat from the cooking added to the hot climate we have in most months of the year. Added to this is the benefit of substituting gas against solar generated electricity at our farms and thus reducing our CO2 footprint. Thanks for finding out and sharing these many other pro's of cooking with induction hobs.

First question I'm going to ask when we record the STILL TO BE DETERMINED episode this weekend: are all the emissions attributed to gas stove while "off" true for ALL gas stoves, or only those with a pilot light?

@spnyp33

Жыл бұрын

That is what I was wondering.?. Are they suggesting that the valves on gas stoves are not adequate for retaining the gas?

@Tential1

Жыл бұрын

@@spnyp33 it was already looked into and the study was ridiculous looking at completely non modern setups. Just think logically... The wealthy have money to pick any option. If it was that bad for health, it would be replaced instantly. It's not. Corporate interest groups make a huge lobbying difference. But hey, I can't complain about other people wanting to eat. The medical emergency we went to was a 7 figure payout for my family. Pharma stock options finally paid off. I'm sure other people want their payouts too. I'd loaded up on Tesla stock awhile ago too, so getting the inflation reduction act bonus was icing on the cake. The government doesn't just do things because it's nice... Someone is always making millions. All of the major political backers of this still have gas stoves lol.. And they're not poor, they can get it replaced within a week, it's only a couple tens of thousands, tops. Nothing for most people in congress.

@TheAllMightyGodofCod

Жыл бұрын

​@@Tential1ah?

@bobbys6364

Жыл бұрын

And just how high (low) are those emmisions?

@bobbys6364

Жыл бұрын

Another exploitation of the broken window fallacy. If we create problems, then the money we spend to fix them benefits everyone involved. Hah!

We've known forever that electric will boil water faster than even a 17,000 BTU gas burner, so we've recently ordered a stand-alone induction burner for things like boiling to go next to our big Thermador gas range. In an old house, the waste heat from the stove is not wasted at all in the cool season, and we basically do most of the heat-intensive cooking outside in summer anyway. My sister and brother-in-law, who have no gas service to their house, bought an induction range a little over 5 years ago (some European brand I think starts with a "B"), and they love it, although it has been pretty unreliable and very expensive to fix. The Thermador has had zero failures in 17 years.

@chasg5648

4 ай бұрын

Upvote for your Thermador. Great cooking tool.

With induction you can't use the common aluminum non-stick pans. You would have to invest in expensive cookware(pots and pans) and you also have to relearn how to use these new metals, since your nonstick pans are not going to work.

In India induction cookers are very common. The induction cooker we have costs about Rs. 2700, which is like $32 (USD). Strange that the similar thing that costs Rs. 2700 costs about Rs. 82,000 ($1000) un USA! EDIT Also, it saves a lot of money: Fifteen KG LPG Gas cylinder here starts from Rs. 1100, that runs 45 days for us (family of two people). On the other hand, the induction cooker costs Rs. 2700. Maybe buy the best one for Rs. 5000? In the long run, you pay for 2 KW electricity per hour, or an unit of energy. Per unit costs Rs. 6.50 to 7.00. So even if you cook at highest power of 2KW (which nobody does), and you cook for two hours, it will cost you Rs. 13 to 14. That means way more saving than an LPG. Note than the 2KW power is the peak power, but in reality the inductor coil switches on and off at few kHz, so a clamp meter will show you 2 - 3 amps is being used at 250VAC 50Hz. So it saves money. Is it efficient? Kind of - as you said it only heats up the metal. Ours heat up only steels and no aluminiums for example (steel = iron and carbon). You said gas cooking is bad in USA, IDK which gas you talked about. Google says USA uses methane, which s a pretty bad choice per se. EDIT 2 You did say portable induction cookers are available in the USA for $60, which is good!

@dhruvpandya4136

Жыл бұрын

I would like to disagree. I say this because I have rented out an apartment (in India), and many tenants expect gas stoves due to the style of Indian cooking. 1. Rotis are to be cooked on an open flame and various roasted vegetables (eg began ka bharta). 2. Round bottom Woks (kadhais), it is highly versatile peice of cookware. Not exactly compatible with induction. 3. Heavy Tawas (sort of like cast-iron, but smaller), Induction stoves tend to directs transfer the heat to the food which makes it truly efficient, but if you are cooking parathas, khakras etc. The tawa truly gives the char and leopard spotting which the induction does to a lesser extent. I feel induction stoves are a compromise to the overall style of Indian cooking. I can tell which dosas have come from gas vs induction. The the induction stove makes it unnaturally homogeneous.

@Guardian_Arias

Жыл бұрын

​@@dhruvpandya4136agreed although induction stove tops are better than traditional resistive heating electric stovetops they are a compromise. Therefore I always recommend to have an induction stove top for the majority of cooking and a propane grill outside or at minimum a portable single propane burner like for camping also stored outside whenever possible.

@dhruvpandya4136

Жыл бұрын

@@Guardian_Arias good idea. there should be a hybrid set up. I have a larger kitchen. So I have my regular png connection and 4-burner stove top. And have a single hob induction, which I use for tea, soups, kheer, etc. I am having difficulty with the pressure cooker, Not able to nail down the the timing and temperature control.

@jamesisaac7684

Жыл бұрын

Because when American say induction, is a fancy 4 burner full set and they can go to 3k Watt on average. That's the price difference . Your are comparing a portable induction to a cook set

@christianlibertarian5488

Жыл бұрын

“Gas” or “natural gas” in the USA is always methane. It is cheap, cheap, cheap here. Literally, it is a negative value at the well head, so they flare it off many times. Take a look at the cook tops in the video. These are typical, not high end, American cook tops.

Here in Denmark I can get a single-plate Induction stove from IKEA for 50 USD converted (and that's with our 25% sales tax applied). Generally fair quality Induction stoves here (4 plate stoves) cost between 300 and 500 USD converted - so with the US market and pricing in mind, there is no reason the avg Induction stove price would be any higher than 300-400 bucks in the US. Probably less. Induction is CHEAP to manufacture and use. The absolutely only reason Induction pricing may be high, is if competition and supply is extremely limited. Paying 1000 bucks for an average Induction stove seems absolutely mental to me. Since Induction is so common here and have been for a decade or more, most pots and pans are Induction certified too, probably 90% of the ones I see in stores can be used with Induction - and their price is unchanged.

@jfolz

Жыл бұрын

I was gonna say. For $1000 you'd get one of these fancy cooktops with dozens of heating elements that lets you place your pots and pans wherever.

@Real_MisterSir

Жыл бұрын

@@jfolz Exactly. Even some new full ceramic counter tops with built-in induction so you can use it almost anywhere you want. I would have thought Induction was worldwide by now

@shawnduffy279

Жыл бұрын

Welcome to capitalism lol In the US there are a LOT of things we should be doing to move towards a better future but if that cuts into a company's profit, then it's either condemned or priced so high it seems like a useless upgrade. Electric vehicles for example or solar for homes and businesses. Businesses here cannot see that they can still make money if they just switched because they're scared and uninformed and well, honestly, most are too old to change their ways and they hire to continue that trend.

@jordanabendroth6458

Жыл бұрын

​@@tutkobobisek9955 no actual kitchen range uses just 120v, they are all 240v, my stove is on a 240v, 50 amp circuit

I love my induction countertop cooker; it's 22 old years and it's still my main cooking device! BTW a "Deffuser plate" will allow ANY cookweatr to be used; with only a slight effeciancy loss!

A lot depends on the way the induction is implemented. Some hobs give a very precise way of controlling the temperature right across the range, others (with wider spaced pulses) not so much.

We've had a gas stove for ever, but ever since the gas prices increased and gas providers saw this as a way to make people pay more, even when the gas prices went down, I managed to find a induction cooktop on the cheap, now I say on the cheap, but it is quite an advanced model, it was just considered broken, but I managed to fix it, our home is now gas free entirely and we're saving money while doing it.

@KevinLyda

Жыл бұрын

Next up - solar panels to lower your electricity costs!

@chrisemmert1387

Жыл бұрын

BTU for BTU, gas costs half of what electric costs. A gas dryer costs less to operate than an electric dryer. A gas stove costs less to operate than an electric stove...

@foobar6846

Жыл бұрын

@@chrisemmert1387 watt for watt (!), induction stoves put more of the energy into what you're cooking, rather than the air around you...

@t1n4444

Жыл бұрын

@@chrisemmert1387 And? Without doing a Greta T harangue rant the idea is to clean up the atmosphere, as in remove the fossil fuel gases. Eventually everyone everywhere will be using electricity for everything it's possible to use electricity for. Cost won't come into it. In fact you are seeing this as we type. Good luck with expecting the old normal to return ... that's pretty unlikely. Plus we don't as yet know what the "new" normal will be.

@KevinLyda

Жыл бұрын

@@chrisemmert1387 A heat pump dryer uses half the energy. I can make my electricity, I can't make my own gas (well - unless I want to have a gas bottle glued to my arse). And yes, solar panels cost money but once I spend the money I've fixed the cost of a percent of my electricity.

As a viewer from South Africa, we simply cannot use electrical cooking tops as electricity has increased significantly in cost. Also, big one here, we only have electricity for about half a day due to our state sponsored blackouts (aka loadshedding), thus you may not have electricity to cook with when you need to. But if you have a stable electricity supply, by all means, is cooking with electricity the way to go.

@MRSketch09

8 ай бұрын

It's alright, don't feel guilty. Also I heard things were in chaos in South Africa... or is that just "parts of africa"? be safe.

@imfloridano5448

8 ай бұрын

I thought wind and solar farms were being built to supply electricity. Waves from the ocean also can be used to generate electricity with the newest eco friendly tech.

@neutrino78x

8 ай бұрын

"As a viewer from South Africa, we simply cannot use electrical cooking tops as electricity has increased significantly in cost" Need rooftop solar 🙂

@dan339dan

8 ай бұрын

​@@neutrino78x Only works if you are living in houses. Still quite a lot of people live in apartments. I used to live in South Africa and we moved from a house to an apartment to avoid crime. We've been hijacked/burglarized, etc on a frequent basis (couple times a year). Can't imagine a brighter beacon asking to be burglarized if not living in a house inside a trusted gated community with shiny new solar panels installed.

@daphnelhunt

8 ай бұрын

Induction cooking is a lot more efficient than using an element. That said, I understand the need for more than one system of cooking in your situation. You might invest in a single burner induction cooktop and use it occasionally.

Had gas at my previous house and glass top stove in current. Had induction in a rented apartment in UK. Was amazing. So much faster to heat VS the alternates and precise temp control. 100 perc induction when I renovate my kitchen.

I had an induction stove in my house about 15 years ago. It worked fine and id happily use it for most tasks but I still prefer gas through and through. I can use my wok on it, I always have a source of flame in my house, it works when the power is out etc. If they had a half induction half gas range that would be ideal for my needs.

One thing you didn't mention with induction stoves is they're even easier to clean than resistive electric ones. With a resistive stove, the ceramic surface gets very hot and any spills or grease that touches it will burn and leave hard to remove residues... Switching to an induction stove was a revelation for me. Cleaning is literally a 15s affair, seriiusly.Just wipe it with a sponge and some soap and that's it, it can even be done a couple of minutes after finishing cooking since the surface will be cool enough for that.

I have had an induction range for over a year now. I love it. If one is a perfectionist when it come to cooking, make sure you get a cooktop that can be set by specific increments such as .35 etc. Mine is very similar to an electric stovetop so can’t be set to an exact temperature. Since I don’t need that feature I love mine as is and at the price I obtained. I knew I wanted an induction cooktop with a convection oven so when I saw one in IKEA’s scratch and dent section I jumped on it and got it for 40% off.

I've been using induction for ten years, first in a commercial kitchen, and for last 4 years at home. They are absolutely game changing with some things. They must be so much more expensive in the US, you can pick one up in england for under £200, I did crack the top on one recently and had to replace. The one huge issue I'll point out is, your cookwear doesnt just need to be magnetic, it also needs to be flat! Wok wont work, no stir frys for me... I also have some steel frying pans from my commercial kitchen days that are pretty battered, they'd work fine on gas, but no luck on induction. Imo the benefits outweigh the negatives but I keep a little single ring portable gas stove I can use in a pinch as they obviously wont work in a power cut

Living in Finland, I still find it amazing that most of the world uses anything put induction to cook stuff. These things are so standard in Scandinavia and Finland that you often forget that gas and other options still even exists for indoors cooking :D

@christianferrazgruner

5 ай бұрын

Amen to that from Denmark

Great video! As a european I switched to inductive stoves 27 years ago. I didn't regret it for a second. The cost for a good inductive stove with quiet fans is currently about 400-500 Euro for a 4 section version, from a premium brand (Siemens, Bosch, Miele, ...). You mentioned savety in your video, but I wanted to add a few issues: Kids playing unatended will not be able to start the stove/generate heat without a pot on the stove. Additionally you lock the keyboard completly to avoid anybody to start the stove. If you remove the pot from the stove and you forget to switch it of the stove will not generate heat anymore and will switch off. For elderly people that is a great advantage to add security (my stepmother almost burned the house down with her old stove). Over time I converted all my friends an family to use inductive stoves. I regulary watch your videos. Ithink that I have a similar approach to the environment: I installed solar thermal heating (20 sqm) 27 years ago and solar cells (10KW peak 11) years ago dramatically reducing my CO2 footprint and energy cost.

Very expensive in the US. Cheap induction stoves in Ikea in Europe is only $400.

I live in a cold region, so for most of the year inneficies in gas simply heat the house. So i'm not in a rush to change until i see a viable tech. So far, induction cooking that i've tries has been incredibly frustrating, randomly turning off if the pot is not in exactly the right position etc. I look forward to exploring magnetic cooking.😊

This chef wants to convert to induction for my home but my wife does not. She enjoys seeing the flame height to understand that variable. This should be a great video to convince her to see the induction upsides. Thanks. Great vid!

@Beeblebrox6868

2 ай бұрын

That aligns with my experiences too! The flame height is such an natural source of confirmation, it's hard for many people to get around that level of feedback with digital indicators and readouts.

Thanks - excellent rundown. We've had induction since 2012 and it has been great. Some points over the years: 1) Safety - I'm so use to Induction tops not getting hot I get worried about accidently touching a normal electric top when at other locations - Safety aspect is stellar. 2) Cheap pans use more energy. My wife bought an induction "friendly" pan which was aluminum with some degree of steel on the bottom. My "Iron Clad" pan would heat up fast on a low setting while hers would take a long time on a high setting to do the same thing. Bottom line: I got rid of the cheap pan. 3) Cooking with induction is fun and predictable and cheaper to use. 4) Got your grandma's old Iron Skillets? They work GREAT on an induction Stove. In fact they are the fastest to heat with the lowest energy. Thanks again - I'm enjoying your videos :)

My Induction plate is about 90cmx55cm and I can move the pans around. The plates adapt the coils that are used to compensate my displacement. Also I can set it to have a higher „flame“ at the front and a lower one when I shove it further back. The timer that turns individual plates off when down to zero comes in also very handy. Also you can never forget to turn off the plates when you move a pan to the table, as it‘s load is not there anymore. I really like it.

@kafarske123

Жыл бұрын

Had this in our last apartment, only have a 60cm in the house now. cant wait to uopgrade to a bigger induction plate again 😂

We purchased an induction range a few months ago. Compared to our old conventional glass top electric range the new one is a much better cooking experience. However, there are two downsides that are taking time to figure out. The first is an issue you pointed out. The match between cooking pan and burner size is really important. I was surprised at how quickly the temp falls off on the pan for the area not directly on top of the cooking hob. It is better on our cast iron pans than our Tramontina cookware. It is particularly noticeable on our carbon steel wok. The second item is the bridging element and its function with a cast iron griddle. The synching is not great and again there are wide variations of temp on the griddle. The area over the hob can get to 350 just fine but 3 inches away it is in the high 100s low 200s. It seems to be better to just control the burners separately and use an infrared thermometer to control the temp. That said, we are still quite happy with our purchase. There are far more good things than bad.

honestly we chose a half and half top, half induction and alf gas. induction is faster, stronger (reaches higher temps and quicker), doesnt heat the area around as much (helps during summer when AC is working, as well as when you have a small kitchen and have other items close to the cooking surface. and before electricity pricies skyrocketed (just after joining the enrgy markets... yes turning a public utility private turned prices 2-9 times higher...) it was also significantly cheaper on the other hand gas provides way better control when you are doing precision cooking (example frying delicate food, preparing pastry, etc). Also you can use it even when the electricity is not working (heavy weather conditions for example) it is always good to have your options open, as long as you know to choose the best one at each case. and for about 90%+ of (at least) our use the induction is the better choice

My range has 2 induction hobs and 4 gas hobs. I find myself often leaning to the induction hobs especially if boiling liquids or slow simmer. Love the speed of response you get. If I ever change ranges I think I’ll go with full induction.

For me, almost certainly the best thing about induction is that it is so easy to keep clean! In five minutes or less, my range top is sparkling clean. That means I clean it after each and every use. When I had my gas range, on the other hand, I cleaned it once - in over a year! Each burner element had 3 parts to it (some of which could and did fall down the drain) and then there were three 10 lb iron grids that were designed to damage my sink. I absolutely hated cleaning that gas range. I hated the idea of cooking all together. With my induction range, now I love cooking on it and have honed my skills greatly since installing it. Yes, it was expensive, but worth every penny! I will never not have induction. The precision it provides both in terms of instant temperature change as well as totally consistent behavior, plus the phenomenal power it has to boil lots of water quickly for pasta, and the total end to all stove-top burning incidents, makes it one of my most prized and valued possessions.

A few months ago I bought a countertop induction "burner" (fun fact, at about 6 min, the induction burner in the video is the one I bought!). I'm not sure what to call it, but I'll go with burner. Single heating unit, bought on Amazon for about $80. This thing is amazing. I did a couple of tests for my curiosity. Running it at max power, it consumes about 1000-1200 watts. It brought 3 cups of water to a rolling boil in 2 minutes (the installed electric stovetop took 8 min on max -- and I did not have a way to measure its watts consumption but I know it is much higher from a little research). It's as responsive and fast as gas. The low wattage use was a surprise to me; I expected it to be higher. I absolutely love it. There is no question that induction cooktops are a GREAT choice, especially if your house is on solar/battery power, but even for regular grid power. Fast. Efficient. Responsive. Compact (store in a cabinet when not in use). What's not to love? The ONLY downside I encountered (that I knew before I bought it) was I needed to buy new pans. That is only because the pots and pans I had were aluminum (which is crap, and I knew it was crap). So I had to buy "better" pans. They are NOT special. They are NOT specially made for induction. All it requires is that the bulk of the pan material be ferromagnetic (i.e. iron or steel). Whoopty doo. Still regular old inexpensive pots and pans that work great.

I can sum this up. All methods have their benefits and disadvantages. Electric stoves are not a one size fits all solution. Some people still use wood stoves because they choose to live off grid and have decided to use it because it's the best solution for them. Induction cooktops have the disadvantage of the fact that you have to be selective about pan makeup because certain materials don't do as well as others. Changing to induction cooking means replacing everything that you use on the cooktop to induction ready cookware which can be a huge added cost. The reason most residential hoods are ineffective is because they are often underpowered and rarely vented to the outside leaving most of the contaminants to be blown back in. Also, when homeowners replace the filters in them it's common for homeowners to replace them with basic grease filters and not carbon filters by mistake in the non-ducted situations.

We bought a convection/induction range 9 months ago and couldn’t be happier. As stated in the video, we did have to buy new pots and pans. The speed of cooking is excellent!

I miss the induction cooktop/range we had in our last house. It was so fast and so much less waste heat warming up our kitchen. Our “new” house had a propane stovetop, but electric oven. We have a single electric induction “burner” for a lot of everyday things. Also, having a water boiler helps speed a lot of things up! Alec’s videos are the best! 😸 sorry Matt! 🙈😅😸

I have an induction hob, I have been using it for the past 7yrs. I admit that I was very sceptical at first , but, it really is amazing. Induction is as responsive as gas, even when turning the heat down. The hot plate does get hot, but, it is the heat of the pan that heats it, rather than an element. Nothing around it burns as you demonstrated with your dollar bill. Only down side is no wok burner, which is a huge downside if you like to cook Asian foods ie Stir fried rice - to counter act this I bought a single gas burner.

We just bought an induction range and did not know about the magnetic pans so about half of them did not work. Bought a few individual pots and pans and they have been great. There is a learning curve but we are getting there.

I've been using induction cook tops for about a decade, but I first remember hearing them back in the early 80s. Induction is better than gas in every way. I would not consider resistance or halogen electric, only induction. Some thing that could have been given more emphasis are, the risk of fire is almost non-existent from grease spatter or spills, The pot handle, lid, utensils, and even the upper pot stay muck cooler so little risk of burn, due to the low temp of the glass clean up is far (extremely far) easier than typical resistance electric glass tops. You showed a dollar next to a pot, I typically demonstrate by boiling water with tissue paper between the pot and the glass and in a short time when the water is boiling, remove the pot and pick up the perfect unsinged tissue with bare hands. The reaction is like to a magic trick My wife was a die hard gas fan, but just a few weeks with a quality induction cook top and she will never go back. At first she complained that induction was too fast, but she got used to it. On portable induction cook tops, I've given away many. I've found them for a low as $30, but I would not take one with less than 1800 watt. There are 1300 watt and 1500 watt, but the price different isn't noticeable, but the lower wattage will be slower. Good luck on convincing people to change. Gas is like a religion. The facts don't matter and people will stick with whatever they want to believe regardless how obvious it is that induction is better in every way.

@mitchellwright4155

Жыл бұрын

I’ve invited friends over to try out induction when they were upgrading their kitchens. Even die hard gas fans can’t argue with ‘just come over and see for yourself’. Every single one goes for induction once they’ve had a chance to try it out themselves. Experience is the best salesman.

@wahahabuh

Жыл бұрын

The problem with induction and hot plate is that when the power is out, you're screwed. With a gas stove i can easily cook during a power outage. Plus induction only works on flat pans/pots which is annoying for the types of food I cook

@kevinsantos5050

Жыл бұрын

Also there is still the big issue of cost Ferrell said the cost of stove is 400? That's is top of thr line quality where I'm from you can easily get a decent one for 150$ and as low as 89.99 which is still very much functional if you take good care of it So it is about 10x the cost of gas also gas is cheap where I live compared to electricity in some areas I don't deny that if I get the opportunity to use it I would like it hell I even co sider getting one for myself if we only consider the benefit but it is not cost effective for me and it is unreasonable to expect ppl to change so ppl use gas stoves is not religious is out of the current need

@mitchellwright4155

Жыл бұрын

@@wahahabuh I get the point about the pan shape. I have a heavy cast iron wok with a slightly flatted base that works ok and can get very hot but it won’t compare with the restaurant wok burners. Do you get a lot of power outages where you live? I’d base my decision on how I cook 99.9% of the time. To be honest if the power goes out I’m more concerned about not having WiFi connection, I can always grab a sandwich 😁

@mitchellwright4155

Жыл бұрын

@@kevinsantos5050 yes it’s true that cost is an important factor for many people. If you can afford the upgrade it’s twice as efficient so the cost per kW or thermal unit will be less divergent but probably still more expensive. The costs have come down a great deal on the units as the technology develops and saturates the market. We cooked over fires once upon a time and gas will go the same way at some point.

Thanks for telling us about the magnet test. The cookware I invested in a couple of years ago, which I hope will last my lifetime, passed. I'll most likely install induction if I ever need to replace my electric stove, which came with my house, and I honestly find it easy enough to use, after decades of using gas.

@michaelwesten

5 ай бұрын

Cooked on every type of furnace, last 6 years on induction, never gone use anything else, if I would move to a new house with a new 50K kitchen including gas stove, I would still rip it out, and get induction instead, the speed and ease of cleaning, is unbeatable.

The induction cooktops are very popular in Europe, I've been using one for the past 8 years and they're not even that expensive. A good 7.2 kW one from Bosch costs around 500 euros but you can find cheaper as well (around 200-300 euros). The majority of houses and apartments have them and gas stoves are very rare for new buildings.

Induction hobs are actually more responsive than gas. Not emitting flames wastefully heating the air does not mean that it is less responsive. Here in the UK induction hops have comparable prices to those of resistive heating hobs. A four ring hob retails at about £250.

We just built an energy efficient (well sealed and insulated) house, which precluded punching holes in the walls for kitchen extractor and bathroom fans, instead relying on an HRV system. So for similar reasons to yourself we chose to go with induction (we inherited a 6 burner gas stove in our previous house) and have been loving it. As you note it's an adjustment to switch from seeing a flame to gauge the temp to pressing a number, but it really doesn't take long. And yes it's quick, instant temp changes and SO easy to clean ;-) Hopefully the cost will continue to reduce to allow more people to enjoy the benefits.

Been using Induction for over 7 years, love it. I first used an induction cook top in Europe, then when I moved back to Canada there was no debate, bought one (a GE model) and I was lucky it was on sale at the time.

Switched from gas to induction a year ago. I had gained a little experience with a small portable induction hotplate. Worked quite well. The cooking area of induction range will definitely get hot once it's been on for a while, but nothing like a resistive element or gas burner of course. So easy to clean the flat surface vs my old gas range. Giant leap as far as features vs the gas stove with many useful automatic settings. My biggest concern is the electronics in the control panel. Electronics typically don't like excessive heat & a simple failure of a touch control means replacement of the entire board which will be costly. Along with the high cost of the appliance I had to run a new 220 volt circuit for it. Certainly not cheap but so far so good, I'm in. If the itch to cook with gas comes along I still have my BBQ out on the deck.

I have been using IH for 10 years now. At first I thought I would miss the gas stove and the image of immediate heat and ability to move the “wok” around, however the IH stove has been great! As with gas, the heat is immediate (unlike the old electric stove tops). The IH stove surface is flat allowing for more work space when cooking, and also much, much easier to keep clean (no oily caking as with many gas kitchens). I find IH to be safer as the stove top LED blinks around the hot spot to warn you. Finally, there is much more functionality with IH like boil over caution, set temperature for oil pan (think tempura, fried chicken), auto shutoff, etc functions. Also, the grill works just as good as a gas grill.

I convinced my mom to get an induction cooktop just recently. She's getting elderly and starts forgetting things or getting distracted, which is definitely a safety issue with open gas flames. I convinced her by telling her how easy it is to clean and how the controls work just the same as her phone. Luckily she loves it! I myself still have a gas cooktop and I do want to keep it since I like toss-style cooking and have a few pots and pans that won't work on induction but I love using... However I plan on getting an induction cooktop to install right next to it to use with everything that will work on it, as I love how it's incredibly fast and powerful (boiling) but also very easy to control way down (slowcooking, simmering, keeping things hot without further cooking). I just can't fork out the money on one right now as I still have plenty of other energetic and comfort upgrades to do in and around my house.

Having used all three different stove types, I would go induction every single time. They heat up the fastest by a country mile, seem least affected by the thickness of the pan used (e.g. a frying pan vs a metal casserole), and heat the surrounding area up least. Some other commenters have mentioned issues with ring size or pan shape; the induction hob I used (my parents' Miele hob, before they moved) was huge, and even had a double-ring in the middle that could accomodate a full sized oven tray, so they are avaiable (at least here in England).

I grew up with electric stoves, and I took an immediate liking to gas stoves. Some years ago, I bought the $60 Duxtop, and it is useless for heating a 12" skillet, which is what I cook in most of the time. Induction is a no-go for me.

Love our induction cooktop. Easy to clean (let me repeat: easy to clean!), stays cool, super responsive when cooking delicate items. There's a reason that so many high-end professional kitchens are going partially or completely induction. And it wasn't particularly expensive. We paid under a thousand dollars for a really nice induction range, including tax and installation. Would never go back.

We have an induction stove and love it. We have a tip to protect the glass surface. This has not been indorced by the manufacturer, nevertheless it's been working well for us. We had a BBQ Grill mat (or oven mat) that we cut into circles the size of our pots and place one between the pot and the cooking surface. We cut a small hole in the center to help position them quicker. Hope this is helpful! Thanks for your show - regular viewer!

@sascharambeaud1609

10 ай бұрын

You mean you're placing those mats inbetween pot and stove while cooking? You DO realize that induction efficiency decreases with distance, right?

@laurieb834

10 ай бұрын

@@sascharambeaud1609 that may be true but I'm not seeing any noticable difference. I'm more concerned about protecting the glass surface.

@pizzablender

9 ай бұрын

Some use newspaper paper between pan and cooktop. Makes for very easy cleanup after messy cooking.

@laurieb834

9 ай бұрын

@@pizzablender interesting, my first thought is the paper would catch fire, but apparently not, cool!

@briancrooksy9615

8 ай бұрын

Same here, but we use an induction silicon mat. We bought ours online. Think it was called bake o glide and and can be cut, with scissors, to the size of your hob. Love my induction stove.

We replaced our gas cooktop with two $69 induction burners. They have the full timer, temperature, and power settings you mentioned. Indeed, it's like going from analog to digital. One very nice thing is we can cook with a temperature below the smoke point of whatever oil we are using. I have found that the cookware size problem is actually on the other end: A very small sauce pan doesn't couple well with the electromagnetic coil, so the burner flags it as an error just like turning it on with no cookware present. These actually look like small induction cooktops, with a very easy to clean glass surface. The other nice thing is we can put one or both in the drawer below the countertop, when we want less cooktop and more workspace. We are now fully electric, having replaced our oven with a countertop convection oven, our water heater with a tiny electric flash water heater, our clothes dryer with an electric unit, and our propane-powered furnace with small electric heaters that only heat the rooms we occupy. Expensive? No, because our solar panels always give us a net-metered electric bill of zero dollars each year. And even better, we no longer have to pay rent on a propane tank. Update: Still working great 8 months later. There is just the two of us, and we find we hardly ever need both induction burners running at once. We use the extra counter space all the time for food prep, and leave the second burner in the drawer. That's a terrific benefit over the large range we had there before. We installed a storage cabinet below that counter because the burners are under three inches tall.

I'm glad I picked up my stand alone induction cooktop 10 yrs ago for $70. Always works, not as powerful as the built in kind, but it works.

I have been using induction GE profile range for 6 years and I love it. I use a combination of all clad and made in pots and pans.😊

We switched over completely about four months ago but had already purchased a small single ring induction hob about a year ago with the threat of Russian gas being cut off. Fortunately for us most of our cookware was compatible although a few pans were not. The difference between gas and induction is remarkable, firstly even without the bells and whistles the induction is incredibly fast and responsive as you have described. Put on a pan of water to boil and very quickly you see the small bubbles appearing at the bottom of the pan, and reaching boiling point is also very quick. Now I will mention that our hob is a two phase device so it is wired into two separate 240V circuits each capable of delivering a maximum of 16A so this power is hardly a surprise. But then with the bells and whistles. The hob we chose links to a wireless sensor that means we can optionally specify the temperature we want in the pan, and the hob adjusts the power to maintain that temperature. Then there is the option for up or down timers, you can specify that you want to leave a pan to boil for a specific amount of time and then shutoff. The hob also has built in recipe functions (that admittedly we are not using) that allow it to follow specific heating profiles for a time without the cook needing to directly interact. There are two downsides that I have experienced, the first is that the touch screen can sometimes be a little fiddly and I'd have preferred bigger controls for my slightly chunky finger tips. However that is a problem with our model and not all induction models. The second problem is that the glass top can become very slippery if a pan boils over, making the top a kind of ice rink for the pans. However wiping the spillage away even when the hob is on really is very simple and relatively safe but I'd have liked to have seen a profile around the edge to stop the pans from potentially slipping off the hob onto the side or worse onto the floor. However I can honestly say that we would not go back to gas or other forms of electric unless forced. In my time I have cooked on an Aga (permanently on oil burning stove), resistive electric, gas, and induction and, for me, induction is the winner. However I can imagine that if you are someone who has used one form only most of your life then switching won't be easy. My elderly mother is unlikely to be giving up her Aga any time soon.

@NickAskew

Жыл бұрын

Sorry not 16A, that would be absurd. I think it is a max of around 3kw per phase but generally a lot less

@kosiranze

Жыл бұрын

@@NickAskew 16a is 3.6kw and doing so on two phases for combined 7.2kw is not uncommon, at least, we have a carpentry so I quite often install stove tops, and anything else than induction is rare here. Also, a lot of induction cook tops, automatically change the maximum power they pull from the wall, depending if they detect one, two or some eve three separate phases connected, and some even have that configurable through a menu or dip switches

@NickAskew

Жыл бұрын

@@kosiranze Yep, what I was trying to say (badly) was that it doesn't reach 16A because that is the rating of the circuit breaker per phase. The breakers are linked so that if one side fails so does the other. We have three phase in this house so running such a hob is no big issue but each phase on the house is limited to 25A so we have to be careful not to push it too much in case we blow the utility company's fuse. We also have two ovens and that's about it for high power devices but we are looking at switching to a heat pump.

Induction FTW! I've been using it for years and there is "NO" comparison.

Curious how gas stoves release most it's stuff while they'e off? Did they test this with older pilot light stoves adn not the always off unless turned on/igniter ones??? Or do they just leak?

I haven't used a stove in at least 10 years. I do have one because it came with my apartment- it's electric. I very occasionally use the oven, but not even once a month. And no, I don't have a microwave LOL. I rarely go out to eat and I never order delivery. So how do I cook? I have an electric skillet, a rice cooker (which also works just dandy as a slow cooker, btw), a toaster oven, and an electric single burner hot plate. That's it. Yet somehow I manage to make what my family and friends tell me are mouth wateringly delicious meals. Ain't that sumpthin'? When I started cooking this way my electric bill went down 30$ per month. Oh yeah! Unless there's more than 3-4 people in your family you don't need a cooktop. A skilled cook can cook on *anything* - gas, electric, a campfire, sterno. I wouldn't waste my money on an induction stove. And I never liked gas all that much anyway. If I were building a house I would simply have an electric oven put in- no cooktop.

It is worth mentioning that in the United States, there is a tax rebate on upgrading from a gas stove to an electric or induction. You could get a new induction stove for just as much or cheaper than a gas stove. You may have to upgrade your electric if you are in an older house, but there is also a tax rebate for that as well. (Most induction stoves require a 40-50 amp circuit)

@XerrolAvengerII

Жыл бұрын

it's a rebate, it means he doesn't pay, not that you pay for him.

@jefftucker9225

8 ай бұрын

@@XerrolAvengerII rebate doesn't mean much if you have to wait 6 months +, to get your money back

@berengerchristy6256

8 ай бұрын

@@jefftucker9225 uh, yes it does? you may want to read up on delayed gratification and what it means if you can't grasp it

@davidebacchi9030

8 ай бұрын

Just 6 months? Here in Italy you get your rebates over 10 years. 6 months is quite immediate!

My wife and I were on the fence about our next stove, so we got a induction hotplate (single "burner" stove) to try it out. It was $125 for a model recommended by Wire Cutter, and this was enough to convince us to go with induction for our next stove. The feature we like most? Stupidly simple cleanup vs our gas stove. With our plan to also move to heat pumps for both heating and hot water, this means we'll cut gas completely -- and that will eliminate a baseline monthly utility fee that is in addition to the cost of the gas itself.

@jameskniskern2261

Жыл бұрын

I like being able to set the timer, and have it turn off the induction hot plate for me. No "forgetting" to turn it off and burning the food. :)

@dosadoodle

Жыл бұрын

@@jameskniskern2261 Your mentioning of timers reminds me of a story back in college. A friend put a pot of water on the electric (non-induction) stove to boil so he could make mac'n'cheese. Then he went over to play video games and completely forgot about it for literally 2+ hours. The water all boiled off and the pot melted onto the stove. It was a miracle there wasn't a fire. Given no one got hurt, it made for a great story at his wedding.

@DavidHalko

Жыл бұрын

@@dosadoodle - LOL! I was boiling water on an electric stove while in college, fell asleep, and set off the fire alarm to the apartment complex! Oh, the memories!

We have had an induction range cooker for a few years now. It is really good 99% of the time. It is fast and it is easy to clean as well as responsive so if something is about to boil over it can be turned down or off instantly. But the 1% where is it a pain is making cream type sauces were it needs gentle heat and it can either be very slow on lower settings or scold the sauce in the bottom of the pan if you don't stir continuously, I do mean continuous and make sure you stir over every bit of the bottom of the pan. Not sure I would go back to gas now as it is so much better in almost every way and the sauces are not something we make all the time so it might just be me being impatient and using too high a setting or way too low a setting and not finding that balance. Price wise it is not much more than a gas or normal electric range cooker here in the UK so its just making sure the power to the cooker is suitable or can be wired in easily. So we are happy with induction and don't see us going back to gas anytime soon.

When remodeling my kitchen I went with an induction range and I love it! Omeletts were never so repeatedly perfect as now. Especially in lower heat setting the precision is unmatched and the response is immediate. I will never go back to gas. I am in the process to electrify my house (and already bought a heat pump water heater and dryer). Next is a heat pump to replace my air conditioner/furnace and then power everything with solar panels. That will save me $3000/year in utility costs (gas and electric). I am not sure why here in Nevada or similar places, not everyone has solar on their roofs! With solar, I prepay about $0.06/kWh compared to the current power rate of $0.16/kWh. With the rate difference and tax credits, the panels pay off in less than 7 years, and that with a panel warranty of 25 years!

I would write a long paragraph about the use of a property sized fume hood, but I'd just be venting.

I set up a small kitchen for myself and ended up with a portable induction stove top I really didn’t understand what it was prior to buying it. After two years of using it and one upgrade later, I love it. The upgrade allowed me to remove the pan without the stove immediately turning itself off. While I don’t remove the utensil from the stove often having to reset it each time made me a little nutty. It takes a minute to adjust to it but I grew up with an electric stove and adjusted to gas depending on what was available in the house I had moved to so this was just another adjustment. I found it fairly easy. Hope more people will give it a try to protect their family and our mother the earth. 😊

I use induction cooking in my RV and I can tell you it uses a lot of energy. Can only use one burner when I have to use my 2000 watt Honda generator.

We have a portable induction unit, it uses a tremendous amount of electricity, and it's not as easy to control. It's now sitting on a shelf...

@robbery216

4 ай бұрын

Naturally. An induction cooktop would likely use even more and likely be easier to control. The built in cooktops here in the US will require 240v instead of 120v