I don’t remember what my reluctance was based on. I just did some reading. I think I’m sold on induction. Hell, electricity is so expensive up here, the efficiency alone is a huge selling point.
For having tried all three, honestly induction is the best by far.
You have direct and immediate control of the heat just like gas, without the maintenance, cleaning, toxic byproducts and fire/explosions/gas leaks issues. And you get amazing power efficiency.
In comparison glass top is primitive. It takes forever to heat and cool down, it wastes a lot of power on heating up the environment, any spill will immediately burn and bond to the surface, you have zero control over your cooking.
If gas is a '90s sports car and induction an electric sports car, glass top is an oil tanker trying to negotiate the Suez Canal.
I also loved my induction stove for the ability to easily clean it. I can never cook pasta without it spilling over. But on an induction stove, the starchy water doesn’t burn into a brown crust anymore, because the plate doesn’t actually become all that hot. Made it a breeze to keep it clean and shiny.
Would be happy to chat if you’re still on the fence but quite frankly induction is better in every way - less energy, faster heatup, more even heating and control, cooler kitchen… the only slight downside is there’s a small subset of pans that dont work
Most of my pans are cast iron ands stainless steel. My only concern is a few of the cast iron pans have stupid embossed logos on the bottoms that I suspect might interfere. But it’s not a deal breaker; new pans are certainly in the budget. I was in fact planning on trying out the Misen carbon non-stick.
No issue with embossed logos. Stainless steel is not guaranteed to work though - plain stainless steel is not magnetic (thus doesn’t work), but most manufacturers sandwich other metals between layers of stainless to make them induction compatible
Carbon steel and cast iron are absolutely perfect though
Stainless steel is absolutely magnetic. It’s 95%+ iron, like carbon steel. However they often tend to be much thinner, so the good ones have a thick base for heat retention and spreading.
Induction is so good. I have a glass top electric, but I bought a single burner induction for setting on the counter, and that thing is crazy.
My only complaints are coil ring/whine with my laminated steel pans, and also it’s too powerful, with not enough resolution in the lower power range.
It has 8 power levels. I use level 3 for making smash burgers (I put the whole thing on the porch to keep the grease/smoke outside. I don’t have a range vent), and it’s just a little too hot for that. Like a Blackstone grill on full blast.
Level 2 is just a little too cool for proper smash burgers.
Level 8 is insane, boils water practically instantly. When I first tried making smash burgers with it, I started at level 5 or 6, and literally burned the outside of the patties like charcoal. I didn’t notice because I was upwind of the “steam” which was actually a horrible smoke. Ruined the first couple of patties before getting it dialed in.
Induction is ridiculously efficient. All 1500w straight into the pan and nowhere else.
I still recommend it though, it’s the future. Under glass coils are annoying to cook with. You get used to it, but eh.
Gas just makes the house hot and stinky, burns your pan handles and spoon/spatula handles, and makes my family’s asthma act up. I’ll never go gas again.
I’ve really only had significant experience on gas and resistive coil electric unfortunately, but once I have my own place/money I am absolutely going induction. Parents have gas, and dorms/apartments have had resistive so far. Getting a single burner might be worth it though in the meantime
Tbh I do kinda like gas a little cuz I like fire, not remotely worth it for everyday cooking though, that’s what grilling and blacksmithing is for lol
Out of curiosity why not induction? Pretty much everything I’ve seen says induction is just better
Only thing I can think of is the ability to use ceramic pots and such
I don’t remember what my reluctance was based on. I just did some reading. I think I’m sold on induction. Hell, electricity is so expensive up here, the efficiency alone is a huge selling point.
For having tried all three, honestly induction is the best by far.
You have direct and immediate control of the heat just like gas, without the maintenance, cleaning, toxic byproducts and fire/explosions/gas leaks issues. And you get amazing power efficiency.
In comparison glass top is primitive. It takes forever to heat and cool down, it wastes a lot of power on heating up the environment, any spill will immediately burn and bond to the surface, you have zero control over your cooking.
If gas is a '90s sports car and induction an electric sports car, glass top is an oil tanker trying to negotiate the Suez Canal.
I also loved my induction stove for the ability to easily clean it. I can never cook pasta without it spilling over. But on an induction stove, the starchy water doesn’t burn into a brown crust anymore, because the plate doesn’t actually become all that hot. Made it a breeze to keep it clean and shiny.
Would be happy to chat if you’re still on the fence but quite frankly induction is better in every way - less energy, faster heatup, more even heating and control, cooler kitchen… the only slight downside is there’s a small subset of pans that dont work
Most of my pans are cast iron ands stainless steel. My only concern is a few of the cast iron pans have stupid embossed logos on the bottoms that I suspect might interfere. But it’s not a deal breaker; new pans are certainly in the budget. I was in fact planning on trying out the Misen carbon non-stick.
No issue with embossed logos. Stainless steel is not guaranteed to work though - plain stainless steel is not magnetic (thus doesn’t work), but most manufacturers sandwich other metals between layers of stainless to make them induction compatible
Carbon steel and cast iron are absolutely perfect though
Stainless steel is absolutely magnetic. It’s 95%+ iron, like carbon steel. However they often tend to be much thinner, so the good ones have a thick base for heat retention and spreading.
Induction is so good. I have a glass top electric, but I bought a single burner induction for setting on the counter, and that thing is crazy.
My only complaints are coil ring/whine with my laminated steel pans, and also it’s too powerful, with not enough resolution in the lower power range.
It has 8 power levels. I use level 3 for making smash burgers (I put the whole thing on the porch to keep the grease/smoke outside. I don’t have a range vent), and it’s just a little too hot for that. Like a Blackstone grill on full blast.
Level 2 is just a little too cool for proper smash burgers.
Level 8 is insane, boils water practically instantly. When I first tried making smash burgers with it, I started at level 5 or 6, and literally burned the outside of the patties like charcoal. I didn’t notice because I was upwind of the “steam” which was actually a horrible smoke. Ruined the first couple of patties before getting it dialed in.
Induction is ridiculously efficient. All 1500w straight into the pan and nowhere else.
I still recommend it though, it’s the future. Under glass coils are annoying to cook with. You get used to it, but eh. Gas just makes the house hot and stinky, burns your pan handles and spoon/spatula handles, and makes my family’s asthma act up. I’ll never go gas again.
Yep that’s basically what I’ve heard
I’ve really only had significant experience on gas and resistive coil electric unfortunately, but once I have my own place/money I am absolutely going induction. Parents have gas, and dorms/apartments have had resistive so far. Getting a single burner might be worth it though in the meantime
Tbh I do kinda like gas a little cuz I like fire, not remotely worth it for everyday cooking though, that’s what grilling and blacksmithing is for lol