Posted: 10/25/2014 8:47:37 AM EDT
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The only downside to Induction seems to be you can't use non-ferrous pans. I've always had gas or radiant and kinda wanted to get some copper pans eventually but I figure Stainless Steel on an induction range will heat up faster than copper on gas or electric.
Anyone switched to induction and regretted it? |
| I have had induction for about 4 years. Much better than standard electric. Non-ferrous pans will not work. Two of my burners have a turbo charger button which will draw additional power from a unused burner to dramatically increase power. Will heat water very quickly, much faster than gas. Stove top is solid glass or ceramic, very easy to clean. You can adjust power much more accurately than standard electric. I cook a lot and am well satisfied with this stove top. I hated my previous standard electric top. I did get a premium, more expensive induction unit. I think I paid around $1,400. Don' remember what brand at the moment and unable to look as I am traveling. |
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We have one and hate it. My wife is a talented cook and we want a high end gas range next. Electric ovens though - more consistent. I've always had gas and loved it. We recently bought a house and would have to run a gas line upstairs to switch to gas. Anyone know how much it costs to run a gas line up a floor? |
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Quoted:
I have had induction for about 4 years. Much better than standard electric. Non-ferrous pans will not work. Two of my burners have a turbo charger button which will draw additional power from a unused burner to dramatically increase power. Will heat water very quickly, much faster than gas. Stove top is solid glass or ceramic, very easy to clean. You can adjust power much more accurately than standard electric. I cook a lot and am well satisfied with this stove top. I hated my previous standard electric top. I did get a premium, more expensive induction unit. I think I paid around $1,400. Don' remember what brand at the moment and unable to look as I am traveling. Even if induction were superior, I'd still want gas. I need fire in my house. I want to light things and hear the "woof" and see the flame. It's part of cooking. In a perfect world I'd have a wood fire to cook on again. It's just happier and more satisfying. |
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I've had standard electric, radiant, gas, and tried induction. The best non gas was radiant, but the electronics in radiant and induction break regularly. I hated induction. I have many pots/pans that don't work with induction. Gas is my favorite now and not prone to breaking. |
I thought about it, but decided on converting my electric range to gas. It should arrive next week, can't wait to have gas again. My checklist was a two car garage with a workshop, washer and dryer in the house, a fancy fridge with ice and water in the door, and a gas range. Livin' large over here! 
I liked the idea of induction, but didn't want to go 100% due to some of my favorite pans. I may still buy a single standalone induction burner. |
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Go gas, how many REAL chefs use electric/induction? Have you even seen ONE use it? 11 years as Chef, worked for two James Beard award winners. Both used them extensively. Best thing for outdoor or catering,. Fantastic for a small side burner to a grill. If you can't use an induction cooker, then you fail at cooking. It's the simplest thing. |