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Thread: Induction vs Electric vs Gas stove !

  1. #1

    Exclamation Induction vs Electric vs Gas stove !

    For our new house, we can't decide what kind of stove to use.

    1. In the past, we had the coil top ones and they work fine except they are a bit of a hassle to clean.
    2. Now we have the flat top electric kind. It is nice to look at, when it is new and clean. The cons are: the heat flow is not consistent and constant which does not suit our cooking. Also if you spill something it's not as easy to clean as one might think. The spill seems to burn into the surface. If you scrub too hard, you damage the surface. So we are not going to have them ever again.
    3. A friend of ours is using a gas stove. I kind of like then but...But one little accident and everything could go up in smoke! I heard some one left milk on it and the boiling milk spilled out and stopped the flame but gas kept going! Luckiky they smelled the gas and a major disaster was averted.
    4. Seems like the new trend is Induction Stoves:
    - Has anyone used it?
    - Are they more expensive?
    - Any other comments?

    Thanks.
    T8E
    I screw I review


    (, v ,)

    `\i/`

  2. #2
    induction are great, heat up very fast, don't heat the surrounding air so keeps the kitchen cooler (good in the summer)

    can only use induction cookware (magnetic material) can use a steel disc under a non magnetic pot or pan though

    stainless steel comes in two main types, magnetic and non magnetic. when buying check to see if a magnet will stick to the bottom

    best cookware though is copper so the ideal kitchen would have both induction and conventional

    the newer gear has timer control and some are very accurate, check the "control freak" which is sous vide caliber induction making its way into the top professional kitchens. programmable as well so you can set different temperatures for different times and save the program

    might contemplate getting gas with one "control freak" burner depending on your budget

  3. #3
    curmudgeon
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    If you are a foodie-chef type I would recommend gas- and a more pro model if your budget can afford it. The temperature control is magnificent!

  4. #4
    Quote Originally Posted by take8easy View Post
    For our new house, we can't decide what kind of stove to use.

    1. In the past, we had the coil top ones and they work fine except they are a bit of a hassle to clean.
    2. Now we have the flat top electric kind. It is nice to look at, when it is new and clean. The cons are: the heat flow is not consistent and constant which does not suit our cooking. Also if you spill something it's not as easy to clean as one might think. The spill seems to burn into the surface. If you scrub too hard, you damage the surface. So we are not going to have them ever again.
    3. A friend of ours is using a gas stove. I kind of like then but...But one little accident and everything could go up in smoke! I heard some one left milk on it and the boiling milk spilled out and stopped the flame but gas kept going! Luckiky they smelled the gas and a major disaster was averted.
    4. Seems like the new trend is Induction Stoves:
    - Has anyone used it?
    - Are they more expensive?
    - Any other comments?

    Thanks.
    T8E
    Gas is more of a hassle to clean than the coil type electric stoves. For some reason, I can't cook rice without having to take the stove apart. I have a portable induction stove top and would probably buy an induction range if I needed to replace my current stove.
    The Romans managed 1200 years, we won't manage 300. sdw

  5. #5
    curmudgeon
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    Feb 2012
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    Quote Originally Posted by sdw View Post
    Gas is more of a hassle to clean than the coil type electric stoves. For some reason, I can't cook rice without having to take the stove apart. I have a portable induction stove top and would probably buy an induction range if I needed to replace my current stove.
    Buy a rice cooker!

  6. #6
    Gas gas gas!!! All professionals use gas. Instant heat and very low temp if needed.
    Clean up is more but well worth it.

  7. #7
    You will be hard pressed to find chefs that use anything other than gas
    "My Cock is My Compass"

  8. #8
    Regular Member
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    Induction is safer if there are kids around, the elements do not get hot, just the pot.

    Spills do not burn onto the surface.

    Do you want a regular stove or do you have a built in cooktop with separate wall oven? I use a Jenn Air induction cooktop. You can get similar rebranded at Ikea for about $1300. JennAir and the Ikea are both made by Whirlpool.
    Two hands helping do more good than a thousand hands clasped in prayer

  9. #9
    Yo Ocho, I recently completed a full remodel including kitchen and I went with this: https://www.ajmadison.com/cgi-bin/aj...PGC366SSN.html it had similar specs to a Wolf, but was almost half the price. Gas is the only way to cook, imo
    While you're at it, here's what I'd suggest for a dishwasher: http://www.us-appliance.com/dd24sv2t...SABEgLRc_D_BwE the convenience of two separate units allows for single use for smaller loads (enter 4th grade joke here) or separate delicate stemware in one load and heavier duty in the other.
    (I did my entire kitchen package off eBay...saved a bundle plus no sales tax!)

  10. #10
    Thanks everyone. That is a lot of information.

    Truly appreciate it and to show my true appreciation, I will go and see an SP.

    T8E
    I screw I review


    (, v ,)

    `\i/`

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