Induction VS Gas

[masraum]

Originally Posted by masraum

THAT whole POST was IN caps.

I have a theory that is when it'll "fix" the problem for you.

BUT If YOU PUT ONE LETTER IN LOWER CASE, YOU'RE GOOD.

[Zeke]

Originally Posted by masraum

BUT If YOU PUT ONE LETTER IN LOWER CASE, YOU'RE GOOD.

Don't you have a bridge to fix somewhere?

[1990C4S]

He's IT, he has a computer to fix. Vash 'fixes' bridges. Or says he does.

If I want my stove clean all the time, I will but electric. To get the best stove, I would buy gas. The gas is batter but a pain in the sss to keep clean.

[svandamme]

induction is great.. the heat is INSTANT.
Way more then with gas , even if you have copper pots on gas, it's nothing compared to induction on steel because it's the pot itself that is the heating element.


There is only 1 thing I hate about induction, and that's the controls.
I want a turn dial and not stupid touch buttons that get all confused when there's some fluid involved.

But it's no where enough of a grip to want to pick gas over induction
One you go induction you never wanna go back

[svandamme]

Originally Posted by HardDrive

Not sure what kind of cooking class would lead one to prefer an electric stove....

You ever been in a commercial kitchen that uses electric? No. Gas is superior IMHO. We use a Viking, excellent.

modern kitchens installed for Gastronimical Chefs are increasingly induction.
Much better heat control
Doesn't heat up the kitchen itself as much as gas, so keeps the pots hot and the cooks cool.
MUCH easier to clean
It's safer in terms of fire risk
It's safer in terms of burn risks

[svandamme]

2 Michelin chef not far from where I live ..
defo a pro, and a professional kitchen.. he uses induction.

[svandamme]

3star Michelin kitchen.
I think the argument about "commercial kitchens" is dead in the water now.

[MikeSid]

One question I've always had about induction is how does the pot handle stay cool? If I use a cast iron pan, I presume the handle is exactly as hot as the cooking surface. Do certain induction pans use non-ferrous metal in the handles? Or an insulating piece to isolate the magnetism away from the handle?

[svandamme]

Induction only works over the actual zone.
The handle is outside the induction zone, doesn't heat up by induction.


Handle warming up as such is no different from on a gas stove, probably even less because with induction there is no heat from the gas burner that just blows past the pan .. All heat is generated exactly and only where you want it : in the pan itself.

[svandamme]

note, it's also very limited in height. .it's not like your metal spoon will suddenly turn hot in your hand as you scoop up food out of the pot...
Obviously you should avoid holding a metal spoon in your hand and then holding it right over the induction zone.. that would be a bad idea

But then again, it would probably be even worse if you held it over lit gas burner.
I'm not going to try either to figure out which is worse