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Cook-top: Electric vs gas vs induction

Old 08-21-19, 03:28 AM
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Cook-top: Electric vs gas vs induction

Anybody cook with induction? I recently purchased an induction hot plate, and so far, I'm loving it. It boils water in almost half the time (3 vs 5 min.), and doesn't heat up the surroundings. Hope this reduces my ever increasing gas 🔥 bill.
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Old 08-21-19, 05:25 AM
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Well, as it uses no gas... that should help... but my own personal observations are that cooking is the lowest use of gas in a typical household. If you have gas heat, that is your largest use, followed by water heater, and finally in a distant third, are your cooking needs.

Frankly, I like cooking with gas, as I find it very easy to judge the heat, and it adjusts instantly. JMHO

My mother hates gas, is constantly afraid it is going to blow up her house. Oddly enough her electric stove did blow up... when the main heating element shorted out... but none the less, she fears gas. Go figure.
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Old 08-21-19, 05:52 AM
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I’ve been using my induction stove for 8 months now. Would never go back to gas/electric. Fast, instantly variable control. Must use magnetic cookware however.
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Old 08-21-19, 06:36 AM
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Induction is not bad. The controlability of gas and the ease cleaning of a flat cooktop.
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Old 08-21-19, 07:15 AM
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Now that the price gap between a flat-top electric and an induction range has fallen to ~$250-$900 I'd consider going induction if my 'lectric range died today.
No gas service where I live and considerable experience using a stand alone induction cooker in an outdoor kitchen and as a backup inside have proven induction is useful, fast and safe.
My cookware is mostly already induction capable so the considerable expense of conversion is already baked-in, as it were.
Cost of operation differential would take a very, very long time in 'lectric vs induction and isn't a realistic proposition for me.
Reliability, service life and repair-ability are open questions on full induction cook-tops. Let the early adopters beware, it's the Di2 of the kitchen in my opinion.

-Bandera
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Old 08-21-19, 01:08 PM
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Originally Posted by genec View Post
Oddly enough her electric stove did blow up... when the main heating element shorted out... but none the less, she fears gas. Go figure.
That's a problem early adopters are facing too, but for different reasons.

Over-eager smart ovens are turning themselves on overnight
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Old 08-21-19, 01:29 PM
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Originally Posted by Bandera View Post
Now that the price gap between a flat-top electric and an induction range has fallen to ~$250-$900 I'd consider going induction if my 'lectric range died today.
No gas service where I live and considerable experience using a stand alone induction cooker in an outdoor kitchen and as a backup inside have proven induction is useful, fast and safe.
My cookware is mostly already induction capable so the considerable expense of conversion is already baked-in, as it were.
Cost of operation differential would take a very, very long time in 'lectric vs induction and isn't a realistic proposition for me.
Reliability, service life and repair-ability are open questions on full induction cook-tops. Let the early adopters beware, it's the Di2 of the kitchen in my opinion.

-Bandera
Remember, the USA is lagging behind many other places in the world with induction cooktop adoption. It’s not so much an “early adopters” situation like perhaps other cutting edge tech stuff.
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Old 08-21-19, 02:01 PM
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Originally Posted by Northarrow View Post
Remember, the USA is lagging behind many other places in the world with induction cooktop adoption. It’s not so much an “early adopters” situation like perhaps other cutting edge tech stuff.
Although "other places" have experience with induction hardware mfg what is on offer in my area, other than the stand-alone cookers, are designs that mainstream US distribution has little to no track record with in terms of reliability, service life and/or serviceability. Imports, the Wolf fetish or designer kitchen appliances are not of interest to me, anymore.
Lagging we may be but 1st or 2nd generation major appliances of any sort are bound to have learning curve flaws that I'm not willing to spend $$$$ to explore quite yet.
In the meantime I'll prepare meals on a 10 YO flat top 'lectric that quite frankly does what I need it to do and keep an eye on what is happening in the marketplace for future needs.

edit: I've gotten five years of service out of two portable induction cookers that have seen a good bit of use outdoors and in being pushed hard in my style of cooking. Inexpensive and "disposable" that's OK w/ me. I'd require a far longer service life from a major appliance w/o repair required or "we don't have that part".
Time will tell, 'eh?

Full disclosure: None of my bikes are Di2.

-Bandera

Last edited by Bandera; 08-21-19 at 02:18 PM.
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Old 08-21-19, 02:02 PM
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Also good at finally deleting everything on your old hard drives?
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Old 08-21-19, 02:07 PM
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Originally Posted by mtb_addict View Post
I heard induction has problems with aluminum. I frequently use aluminum foil as a lid on the pan, to retain moisture on the food.
I heard the inductor will burn the aluminum.

And certain food you cannot cook...like eggs.

I also heard rumors of high EMF radiation emitting by induction, which even exceeds internaltion radiation standards.

Finally, induction is high tech...so you better buy a good brand or you risk an expensive stove breaking down prematurely.

I keep using my simple ol' fashion electric-coil stove...it's ugly and unfashionable...but works like a champ and will last for ever probably.
Congratulations, that is the most rumor ridden, incorrect, fear-mongered and lack of direct experience "review" of any kitchen tech I've ever read.
Completely reinforces a well deserved Ignore.

-Bandera
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Old 08-21-19, 02:10 PM
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Gas. Instant on, instant off, infinite variable control in between. Open flame for charring peppers, etc. Doesn't require special cookware or surface cleaners either.


-Kedosto
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Old 08-21-19, 02:45 PM
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Here's a good alternative to cold canned food when the power goes out.

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Old 08-21-19, 03:05 PM
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Originally Posted by Kedosto View Post
Gas. Instant on, instant off, infinite variable control in between. Open flame for charring peppers, etc. Doesn't require special cookware or surface cleaners either. Kedosto
Heats up your kitchen and everything around it. I also can't tell you how many times I've left mine on low (where you can barely see the flame) by mistake. Also, takes forever to boil water, and cleanup is a real chore.
Originally Posted by mtb_addict View Post
I heard induction has problems with aluminum. I frequently use aluminum foil as a lid on the pan, to retain moisture on the food.<br />I heard the inductor will burn the aluminum. I worry if I may get shocked.
Only use magnetic cookware so, iron and stainless steel ftw.
And certain food you cannot cook...like eggs.
Cooked breakfast the other day, my eggs fried up just fine. Much more even than my gas range and in half the time.
I'm cheapskate, so I keep using my simple ol' fashion electric-coil stove...it's ugly and unfashionable...but works like a champ and will last for ever probably.
As I recall the coils do burnout on an electric range. But yes, I have no idea how long it will last. Testing the limits. Exactly what I've been doing these past few days My eggs fried up just fine, so if there's any limitations there, it must be in getting used to it.
I also heard rumors of high EMF radiation emitting by induction, which even exceeds internaltion radiation standards.
Now that one did occur to me and is of concern. Then again, the same was said about early microwave ovens which some people still believe leaves lasting radiation on your food. In the mean time, I'll continue to cook with it while I do more research on the long-term harmful effects (if any) of induction cook-tops.

Last edited by KraneXL; 08-22-19 at 10:10 AM. Reason: spelling
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Old 08-21-19, 07:22 PM
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Originally Posted by Seattle Forrest View Post
Here's a good alternative to cold canned food when the power goes out.

Gee, open flame, just like gas or wood... golly.
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Old 08-21-19, 07:28 PM
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Originally Posted by KraneXL View Post
Heats up your kitchen and everything around it. I also can't tell you how many times I've left mine on low (where you can barely see the flame) by mistake. Also, takes forever to boil water, and cleanup is a real chore.Only use magnetic cookware so, iron and stainless steel ftw.Cooked breakfast the other day, my eggs fried up just fine. Much more even than my gas range and in half the time.As I recall the coils do burnout on an electric range. But yes, I have no idea how long it will last. Testing the limits. Exactly what I've been doing these past few days My eggs fried up just fine, so if there's any limitations there, it must be in getting used to it.Now that one did occur to me and is of concern. Then again, the same was said abort early microwave oven which some people still believe leaves lasting irradiation on your food. In the mean time, I'll continue to cook with it while I do more research on the long-term harmful effects of induction cook-tops.
Don't quite get the pro argument regarding heating up the kitchen... as it takes x amount of BTUs of heat to boil y amount of water... and that water/pan combination still gives off heat. Now the efficiency in energy transfer to the pan may be great... but that kitchen is still gonna heat up.
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Old 08-21-19, 09:50 PM
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Originally Posted by genec View Post
Well, as it uses no gas... that should help... but my own personal observations are that cooking is the lowest use of gas in a typical household. If you have gas heat, that is your largest use, followed by water heater, and finally in a distant third, are your cooking needs.

Frankly, I like cooking with gas, as I find it very easy to judge the heat, and it adjusts instantly. JMHO

My mother hates gas, is constantly afraid it is going to blow up her house. Oddly enough her electric stove did blow up... when the main heating element shorted out... but none the less, she fears gas. Go figure.
Thanks for pointing that out. I said cooking because I eat slowly and leave things warming for way too long. I also love taking long hot showers because it releaves my achy joints and muscles. I really got to cut down on those too, but its hard.
Originally Posted by genec View Post
Don't quite get the pro argument regarding heating up the kitchen... as it takes x amount of BTUs of heat to boil y amount of water... and that water/pan combination still gives off heat. Now the efficiency in energy transfer to the pan may be great... but that kitchen is still gonna heat up.
Simple, with the gas you have fire (primary heat) which then transfer to your pot creating secondary heat. With induction there's no initial heat from fire and not only that it heats in half the time. So you're not only generating secondary heat, but for half as long. Because my kitchen is small, it was one of the first things I noticed.

I'm still trying to find induction's real weakness, but so far the only minor negative I could find would be its not silent, since it does have a fan. So about equal to your microwave. I got one with an auto shut-off timer so no more overcooking. It also has 15 levels of heat and clean up is a snap.
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Old 08-22-19, 10:02 AM
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Originally Posted by genec View Post
Gee, open flame, just like gas or wood... golly.
??
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Old 08-22-19, 10:14 AM
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Originally Posted by Bandera View Post
Congratulations, that is the most rumor ridden, incorrect, fear-mongered and lack of direct experience "review" of any kitchen tech I've ever read.
Completely reinforces a well deserved Ignore.

-Bandera
Oh please let someone have corrected that mess of misinformation! Please!!

Bandera to the rescue!

In the instance that you genuinely don't understand:
Induction cooks with finely controlled magnetic fields, exciting the atoms of magnetic materials (cast iron, stainless steel, carbon steel, etc.) and causing them to heat up. Quickly, with easy control. As far as EM fields, the cooktops are tuned for cooking at the cooking surface, and the EMF doesn't extend much farther beyond that. I'm sure you could probably use a less controlled EM source to heat a pan, as well as your keys, belt buckle, and dental fillings. I mean, induction heating was discovered and explained after physicists wondered why magnetic materials got warmer inside strong magnetic fields. It's also why all magnetic materials are banned inside an MRI room (plus the magic flying projectile problem).

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Old 08-22-19, 10:23 AM
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Originally Posted by KraneXL View Post
Anybody cook with induction? I recently purchased an induction hot plate, and so far, I'm loving it. It boils water in almost half the time (3 vs 5 min.), and doesn't heat up the surroundings. Hope this reduces my ever increasing gas 🔥 bill.
My next purchased cooking appliance will be induction. I'll also try to install a wood-burning stove in the home for the instance that power is interrupted for more than a few hours.
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Old 08-22-19, 10:42 AM
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Originally Posted by genec View Post
Gee, open flame, just like gas or wood... golly.
Originally Posted by Seattle Forrest View Post
??
I think its a gasifier as well. These sorts of stoves are nice because you don't have to carry fuel when backpacking. But you run the risk of lighting soggy fuel... Which you can baton with your bushcraft knife to remedy... Which weighs as much as the fuel...
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Old 08-22-19, 11:59 AM
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Originally Posted by Seattle Forrest View Post
Here's a good alternative to cold canned food when the power goes out.
I cook with gas. (See below.) Power outage doesn't affect my cooking. But if I were ever to lose gas service I have an MSR Dragonfly and an Optimus Nova. And I always have White Gas around the house.

This is not my particular one, but I have one just like it in my kitchen:

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Old 08-22-19, 12:17 PM
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I use the SnowPeak ultralight one, but it needs a wind break.
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Old 08-22-19, 12:26 PM
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I use a Kovea spider.

But if power fails I'd light up the charcoal grill.

Or just eat a lot of ice cream before it melts.
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Old 08-22-19, 05:39 PM
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For those less inclined to go for rumor, mis-information, fear , or just baseless BF twaddle there is always Consumer Reports:

https://www.consumerreports.org/elec...ps-and-ranges/

-Bandera

Last edited by Bandera; 08-22-19 at 05:43 PM.
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Old 08-23-19, 07:14 AM
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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.
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