[eluded]

I don't have gas and I am going to replace the electric range in our kitchen. I see the induction ranges have come down in price. Anyone have or use them? How do they compare to regular electric ?

[yco]

its more efficient clearly.. using it for quite some time now like the technology behind it..
a vid with an epic music..

[AlpineWhite_SJ]

Don’t like them as much as gas, mostly due to the cooktop, but if all you have is electric in the space, I’d prefer them over regular electric. Much more efficient and you can better fine tune your temperature on the good ones. I have a portable induction that’s good for outdoor or tabletop use and it works well provided your pans work with them. Not all do..

[tranquility]

Think it's the best IMO. Boils fastest, auto-shutoff and cool to touch so safer, no worrisome gas lines and hard-to-clean grills. Only '-ive' if you can call it that is need to buy compatible cookware.

[dmatre]

Originally Posted by tranquility

Think it's the best IMO. Boils fastest, auto-shutoff and cool to touch so safer, no worrisome gas lines and hard-to-clean grills. Only '-ive' if you can call it that is need to buy compatible cookware.

+1.

Isn't as impressive as a gas range appearance-wise, but every bit as capable for cooking, easier to clean, cooler in the kitchen (much cooler), and more efficient.

If you're looking for functionality, Induction is the way to go. If you're building a showcase kitchen, gas looks spiffier (but is MUCH harder to keep clean).

[mmmmQuattro]

We bought an induction stove 10 years ago and never looked back - won't ever go back to gas.

Here's why:
1. As already said, MUCH easier to keep clean - that's a slam dunk for my wife, who's a clean freak.
2. Safer
3. As controllable as gas, if not more so, when you get used to it.

Only issue is that you need to buy induction friendly pots and pans.

[F32Fleet]

Reliability is hit or miss and IMO the use of buttons rather than knobs to control the field is a downer.

Some coils maintain temps by cycling the coil on/off and that is a turn off by some users.

Also, coils used to shut off when a pan was raised off the cooktop. It's a PITA for people who toss.

They're great a boiling liquids


You can't use aluminum cookware because it's not magnetic.

Cast iron can crack the cook top.

They're expensive vs NatGas and normal electric.

[BMWGUYinCO]

Yes - we have a Jenn-air induction cooktop, this model in fact:

It's amazing because as you can see it is completely flat - looks amazing. We love it - just make sure to also buy conductive cookware otherwise a stainless steel set won't work for example.

As others have said - very easy to regulate temperature, and talk about bringing fluids to a boil fast!

[Littlebear]

"Food cannot be charred

Food cannot be charred since there is no flame.
For those wanting to roast peppers or marshmallows on a flame, induction cooktop is a setback."

What does this mean? Can you char a steak in a cast iron pan, or roast up some onions & peppers in a pan nicely?

Murf

[BMWGUYinCO]

Originally Posted by Littlebear

"Food cannot be charred

Food cannot be charred since there is no flame.
For those wanting to roast peppers or marshmallows on a flame, induction cooktop is a setback."

What does this mean? Can you char a steak in a cast iron pan, or roast up some onions & peppers in a pan nicely?

Murf

So the short answer is yes, absolutely! - a cast iron pan will cook your steak (or other foods) beautifully on an induction cooktop and at very high temperature so you can create a solid char seal on the outside.

But do I recommend that? No - because just as it would on a gas or electric stovetop, you'll also get a lot of smoke from this technique. And presumably this is inside your home, so why would you? In fact, I cook my steaks in my cast iron pan on my side burner of my grill outside.

[AlpineWhite_SJ]

Originally Posted by BMWGUYinCO

So the short answer is yes, absolutely! - a cast iron pan will cook your steak (or other foods) beautifully on an induction cooktop and at very high temperature so you can create a solid char seal on the outside.

But do I recommend that? No - because just as it would on a gas or electric stovetop, you'll also get a lot of smoke from this technique. And presumably this is inside your home, so why would you? In fact, I cook my steaks in my cast iron pan on my side burner of my grill outside.

That's what a quality hood vent is for.

I'd also recommend ensuring that at least one of the induction burners has high enough power to maintain high temps for searing or frying and look into what the recovery time is. Recovery is how quickly does your pan get back up to proper temp once food has been added.

[TXSTYLE]

Nothing and I mean nothing is a better option for cooking than GAS.
Take it from a practical Chef.

[Alfisti]

I had a similar thread a couple of years ago and went induction, it's 100 times better than gas for everything except the edges of a pan, like say an omelet.

Get one with knobs though, Fridgidair or Blue Star... touch panels suck arse.

Old thread .... https://e84.xbimmers.com/forums/show....php?t=1592541

[AlpineWhite_SJ]

Originally Posted by Alfisti

I had a similar thread a couple of years ago and went induction, it's 100 times better than gas for everything except the edges of a pan, like say an omelet.

Get one with knobs though, Fridgidair or Blue Star... touch panels suck arse.

Old thread .... https://e84.xbimmers.com/forums/show....php?t=1592541

How scratch resistant is the cooktop? My fear is I'd scratch the crap out of it with all the pan movement. I'm picky with my range now. If we buy a place with another brand, I'll probably rip it out and replace it with a Wolf.

[dmatre]

Originally Posted by AlpineWhite_SJ

How scratch resistant is the cooktop? My fear is I'd scratch the crap out of it with all the pan movement. I'm picky with my range now. If we buy a place with another brand, I'll probably rip it out and replace it with a Wolf.

They will scratch if you drag a ragged pan across it.

Ours is now 3 years old, and has some small, very minor (<1cm) scratches!which can be seen up close, but looks great from 4-5 feet away.

Our range is used multiple times each day, so it's definitely not a 'show' item (much like our BMW).

[AlpineWhite_SJ]

Originally Posted by dmatre

They will scratch if you drag a ragged pan across it.

Ours is now 3 years old, and has some small, very minor (<1cm) scratches!which can be seen up close, but looks great from 4-5 feet away.

Our range is used multiple times each day, so it's definitely not a 'show' item (much like our BMW).

That's how the grills on my Wolf are - I wipe them down but they're definitely of the "used often and well" condition. Drip pans and burner caps are mostly spotless, but grates have got a bit of a patina from flame and polymerized oil.

[9M71]

My wife thinks shes on top chef when she cooks and will beat the crap out of any induction cooktop.

Plus we use the wok a lot.

For those reasons +1 for gas.

[AlpineWhite_SJ]

Gas is also nice when you live in a state with rolling blackouts and still want to be able to cook. Too bad our city has banned natural gas appliances in all new construction

[dmatre]

Originally Posted by 9M71

My wife thinks shes on top chef when she cooks and will beat the crap out of any induction cooktop.

Plus we use the wok a lot.

For those reasons +1 for gas.

Yup, the wok is the one place where induction fails. Gas is the only real alternative.

But, I'll take induction over gas for everything else.

[Alfisti]

I use by BBQ side burner for a wok, makes a mess inside anyways with the splattering on such high heat

[dmatre]

Originally Posted by Alfisti

I use by BBQ side burner for a wok, makes a mess inside anyways with the splattering on such high heat

That brings to mind another advantage of induction: When cooking bacon, cover the induction range with a newspaper page, then put the pan on top of the paper, cook the bacon, then throw away the grease-spattered paper - and never have to clean the cooktop!

Makes life much easier.

[9M71]

Originally Posted by Alfisti

I use by BBQ side burner for a wok, makes a mess inside anyways with the splattering on such high heat

Ah, the luxuries of having a yard .