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Cook-top: Electric vs gas vs induction

Old 08-23-19, 08:19 AM
  #26  
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Originally Posted by dstrong View Post

I was intrigued with this approach for the "modern" kitchen...saves counter space and looks really cool. To completely replace a stove top, you'd need two sets...and either a heat resistant counter top or a few trivets to set hot pans on.
Why do that when you can blend it right into a countertop? I guess it makes sense for retrofit or tiny home spaces.
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Old 08-23-19, 08:29 AM
  #27  
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I'm in the middle of remodeling my kitchen, and looked at induction cooking appliances, but decided to stick with gas. Biggest reason was electric prices here in Southern California have gone up 25% this past year, and they are projected to go higher in the future. I'm using the same amount of electricity, its just the rates have skyrocketed due to decrease in use per household (solar and alternative electric tech) and energy savings mandates from the State. Installing solar isn't an option for me as I don't use enough electric to get a reasonable payback during the lifespan of the panels.

FWIW: Natural gas prices have gone up in the past year, but only by 5%. And I like the on/off nature of a gas stove, too.
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Old 08-23-19, 08:49 AM
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I should have considered induction when I replaced my electric oven and stove top a year ago. I really like an electric oven but I really don't like an electric stove top much. I miss gas but induction looks (from what I've read) very good as well. I use mainly stainless cookware which will work with induction; the few aluminum/non-stick pieces I have (including my favorite wok!) will have to go, though.
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Old 08-23-19, 09:25 AM
  #29  
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Originally Posted by bikemig View Post
I should have considered induction when I replaced my electric oven and stove top a year ago. I really like an electric oven but I really don't like an electric stove top much. I miss gas but induction looks (from what I've read) very good as well. I use mainly stainless cookware which will work with induction; the few aluminum/non-stick pieces I have (including my favorite wok!) will have to go, though.
Having an inexpensive portable induction cooker that can be moved outdoors keep the smoke, stink and splatter of stir-fry out of the house, plugged in on a counter in the kitchen to supplement the overcrowded stovetop space during the holidays or set to simmer a soup or stew in the winter w/ precise temp control has me sold on inductions use as a supplement at least. Some weeks the indoor stove gets zero use while meals are cooked out on the covered patio/"kitchen".

-Bandera
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Old 08-23-19, 09:32 AM
  #30  
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Originally Posted by mtb_addict View Post
i used to work in restaurant. it was all gas. that tells you sumthing.

in terms of cost efficeicy, speed, quality of food....gas ftw.

the pros knows best.
Be interested to see the gas-powered dishwasher you used.
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Old 08-23-19, 05:56 PM
  #31  
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Originally Posted by skidder View Post
I'm in the middle of remodeling my kitchen, and looked at induction cooking appliances, but decided to stick with gas. Biggest reason was electric prices here in Southern California have gone up 25% this past year, and they are projected to go higher in the future. I'm using the same amount of electricity, its just the rates have skyrocketed due to decrease in use per household (solar and alternative electric tech) and energy savings mandates from the State. Installing solar isn't an option for me as I don't use enough electric to get a reasonable payback during the lifespan of the panels.

FWIW: Natural gas prices have gone up in the past year, but only by 5%. And I like the on/off nature of a gas stove, too.
To be fair, everything goes up. But I bought mine just to combat the rising cost of energy -- or at least to forestall it for as long as possible. Both my gas and electric are up, but my gas bill is now the most expensive of my utilities.

If nothing else, I still suspect there is a saving since the induction cooks in half the time. There are also the other advantages already mentioned above such as fast and easy cleanup. In any event, the cost of induction has gone way down, so for that reason you might want to consider both.
Originally Posted by mtb_addict View Post
i used to work in restaurant. it was all gas. that tells you sumthing.

in terms of cost efficeicy, speed, quality of food....gas ftw.

the pros knows best.
What it tell me is that the old pros hate change, and particularly when it cost money to do so. There is nothing magical about gas except when you need to char using an open flame.
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Old 08-23-19, 06:04 PM
  #32  
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Commercial kitchen gas burners are generally much higher BTU than residential.
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Old 08-23-19, 06:19 PM
  #33  
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Originally Posted by noisebeam View Post
Commercial kitchen gas burners are generally much higher BTU than residential.
Which requires commercial ventilation, gas delivery infrastructure and fire suppression that you won't see in residential construction.
Even a residential Wolf stove is a substantial investment in and of itself, even the new induction models at a mere $7,280.

https://www.subzero-wolf.com/wolf/ra...nduction-range

-Bandera
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Old 08-23-19, 07:06 PM
  #34  
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Originally Posted by Bandera View Post
Which requires commercial ventilation, gas delivery infrastructure and fire suppression that you won't see in residential construction.
Even a residential Wolf stove is a substantial investment in and of itself, even the new induction models at a mere $7,280.

https://www.subzero-wolf.com/wolf/ra...nduction-range

-Bandera
Exactly. My point was that one can't compare commercial (aka pro) to residential. High BTU gas with safety equipment (venting, fire sup) with a cleaning crew can do things induction can not. Chefs are also used to timing and flow with gas. That said commercial kitchens are adding inductive as a supplement to gas, not to replace, as inductive has advantages as well (even heat, quick temp change, easy clean up, cooler work environment and more) For home use I'd go inductive first and add a high BTU burner for outdoor use if that is needed for your cooking style.
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Old 08-23-19, 09:41 PM
  #35  
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I just keep the stove here clean to pass the housing inspections, Unless I make pizza or a cake I basically make everything with my microwave, from scratch often and rarely 'microwave' foods. My late paternal grandmother gave me a big Litton through my mom years ago and I taught myself.
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Old 08-24-19, 12:44 AM
  #36  
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How can induction cook in "half the time" when it still takes 3 minutes to boil a 3 minute egg, and 10 minutes to cook dry pasta, and 20 minutes to make grits?
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Old 08-24-19, 01:53 AM
  #37  
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Originally Posted by genec View Post
How can induction cook in "half the time" when it still takes 3 minutes to boil a 3 minute egg, and 10 minutes to cook dry pasta, and 20 minutes to make grits?
I hope that's your version of humor?
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Old 08-24-19, 04:19 AM
  #38  
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Originally Posted by KraneXL View Post
I hope that's your version of humor?
Well... can you cook dry pasta in 5 minutes?

Sure, perhaps you can bring water to a boil faster... but "cooking, in half the time" as was mentioned... I doubt it.

PS, let's just say "sarcastic humor."

Ever "roast a chicken" in a microwave?
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Old 08-24-19, 06:30 AM
  #39  
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Originally Posted by dstrong View Post

I was intrigued with this approach for the "modern" kitchen...saves counter space and looks really cool. To completely replace a stove top, you'd need two sets...and either a heat resistant counter top or a few trivets to set hot pans on.
Q: What brand is that? OR any link to a website for it? I might be able to uses something like that on a fixed-in-place concrete table in my backyard.
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Old 08-24-19, 08:44 AM
  #40  
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Originally Posted by genec View Post
Well... can you cook dry pasta in 5 minutes?

Sure, perhaps you can bring water to a boil faster... but "cooking, in half the time" as was mentioned... I doubt it.

PS, let's just say "sarcastic humor."

Ever "roast a chicken" in a microwave?
No, but it's just fine when you learn how to microwave chicken parts. Chefs were using microwave ovens in the 50s. the idea came from a radar technician who left his candy bar next to the dish while going down to test it and came back to find a melted bar on a cold day. Or so I understand. Microwave ovens are a byproduct of the military...ever wonder why Amana called it a 'Radarange'? And quite handy as well!

Since my electric bill was $113 this month just using the air conditioner, think about why I'd care to use a 5000 watt heating element vs. a 1000 watt or less microwave.

I haven't starved yet.
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Old 08-24-19, 10:15 AM
  #41  
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Originally Posted by skidder View Post
Q: What brand is that? OR any link to a website for it? I might be able to uses something like that on a fixed-in-place concrete table in my backyard.
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Old 09-17-19, 11:48 AM
  #42  
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Guess what ladies and germs, in the month since I started cooking by induction, my gas bill is now down more than 70%. That's a pretty significant drop just from switching from gas to electric for cooking. Now I know what you're thinking, I just transferred to cost to my electric bill.

Well maybe? I don't have my electric bill for the month yet. But I'm hoping the overall difference will still be less, than the original energy sources. Stay tuned.
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Old 09-18-19, 05:05 PM
  #43  
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I didn't post in this before.

2017 I moved into my current place. About Thanksgiving I ran out of propane for the stove. Called and as new service, they all wanted a credit check and will call back. No one called back. No big deal, still dealing with divorce I was just grabbing food on the way home from work and such at the time.

Christmas morning I woke up to it at 54 inside. 3 days later I have a $5k bill for a new furnace, or actually a 3 year 0% loan. Acquired a countertop induction burner which worked awesome with my cast iron. Been doing that since 2017.

Temp adjustment is in 10 increments and is dang near just the right amount. It works great and none of the cycling problems I got with 15 years of married and electric stoves.
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Old 09-28-19, 12:45 AM
  #44  
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Originally Posted by KraneXL View Post
Guess what ladies and germs, in the month since I started cooking by induction, my gas bill is now down more than 70%. That's a pretty significant drop just from switching from gas to electric for cooking. Now I know what you're thinking, I just transferred to cost to my electric bill.

Well maybe? I don't have my electric bill for the month yet. But I'm hoping the overall difference will still be less, than the original energy sources. Stay tuned.
Holy crap, I don't know what sort of cooking you do, but the use of gas for cooking has always been the lowest requirement for us... and we enjoy cooking.

I see that same "lowest demand" whether in my RV or home, both of which use propane for water heat, comfort heat and cooking.

My previous home used natural gas... and gas was the lowest cost of my itemized energy bill.

And I like long simmered soups.

You must be doing nothing but high heat wok cooking for every meal... or baking everything at 500 degrees.

(do they even make induction ovens??)
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Old 09-28-19, 03:42 AM
  #45  
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Originally Posted by genec View Post
Holy crap, I don't know what sort of cooking you do, but the use of gas for cooking has always been the lowest requirement for us... and we enjoy cooking.

I see that same "lowest demand" whether in my RV or home, both of which use propane for water heat, comfort heat and cooking.

My previous home used natural gas... and gas was the lowest cost of my itemized energy bill.

And I like long simmered soups.

You must be doing nothing but high heat wok cooking for every meal... or baking everything at 500 degrees.
Point being?

Seriously, maybe my gas is a higher rate then yours? Or maybe my appliances are not as efficient?

(do they even make induction ovens??)
Convection ovens.
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Old 09-28-19, 04:20 AM
  #46  
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Originally Posted by KraneXL View Post
Point being?

Seriously, maybe my gas is a higher rate then yours? Or maybe my appliances are not as efficient?Convection ovens.
Just that how could cooking, with gas, equate to 70% of your bill?
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Old 09-28-19, 09:15 AM
  #47  
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Originally Posted by genec View Post
Just that how could cooking, with gas, equate to 70% of your bill?
You tell me? The only gauge I used was total cost over 30 days. The only variable was stove top cooking. I suck at math.
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Old 09-29-19, 01:12 AM
  #48  
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The answer is: Whatever your landlord or the previous owners left you with.
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Old 10-02-19, 04:49 AM
  #49  
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Alright just got my electric bill today and to my surprise it only increased by $27. If anyone out there that's interested induction is cheaper.*

Stove top cooking:

Gas ~ $40/mo.
Induction ~ $27/mo..






*Your mileage may vary.

Last edited by KraneXL; 10-02-19 at 06:32 AM.
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Old 10-02-19, 05:03 AM
  #50  
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Originally Posted by KraneXL View Post
Alright just got my electric bill today and to my surprise it only increased by $27. If anyone out there that's interested induction is cheaper.*

Stove top cooking:

Gas ~ $40/mo.
Induction ~ $27/mo..






*You mileage may vary.
Ahhh. You're in la la land... home of some of the most outlandish energy rates in the country. SDGE raising rates because shareholders dividends dropped after the company went on an energy saving campaign. PG&E having to pay for starting wildfires and for mistakes in building Diablo Canyon. And some of the highest gasoline rates in CONUS. Yup.
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