Gas vs induction

Paul11 · 2 Jun 2017 at 11:34

GF wants a range cooker with gas

i want something more modern, oven in higher unit (not under hob) and a sleek finish hob

i know the benefits but are there any down sides to induction ?

Dan_P · 2 Jun 2017 at 11:53

Induction hobs only work with certain pots & pans so potentially you would need to replace them.

I found this site good when I was doing some research: http://theinductionsite.com/proandcon.php

Paul11 · 2 Jun 2017 at 12:05

thanks , thats a great link

Aberfala · 2 Jun 2017 at 12:22

I moved from a gas hob to induction a few months ago and have no complaints at all.

As mentioned you need to make sure your pots and pans are compatible, most of mine are 18/10 steel so worked a treat.

Felix · 2 Jun 2017 at 12:41

I went from gas to induction and now a convert, easier to clean hob, just as responsive to heat settings, faster boiling.

tsinc80697 · 2 Jun 2017 at 13:05

We didn't realise until we moved in to our new house that the hob was induction! There was a slight panic trying to find decent induction pans but glad we kept it as it is easier to clean and seems to heat up quicker.

We bought our pans from Pro Cook I think, decent quality so far (6 months old) with no issues.

Prophet · 2 Jun 2017 at 13:08

My wife and I both had induction prior to living together. One of the first things we agreed on when moving in together was to get a gas hob.

Cleaning is easier with induction but I'd rather spend an extra minute cleaning than be limited to how I cook.

theone8181 · 2 Jun 2017 at 13:14

May or may not affect you OP but if you have a pacemacker, im not sure you can use an induction hob without it stopping (this may be an internet myth but i remember reading it somewhere).

balky12 · 2 Jun 2017 at 13:18

Induction here. Would never go back... also heard that you can use regular pans if you attach a magnet at the bottom of your existing pans. Not sure if this works or is safe?!

Paul11 · 2 Jun 2017 at 13:22

Prophet said:
My wife and I both had induction prior to living together. One of the first things we agreed on when moving in together was to get a gas hob.

Cleaning is easier with induction but I'd rather spend an extra minute cleaning than be limited to how I cook.

what are the limitations that you found by having induction

thezappa · 2 Jun 2017 at 13:35

Honestly, apart from the pans I don't think there are any. The efficiency over gas was enough for me; induction 100% of the energy goes to the pan for cooking. With gas something like 30% goes to the pan, it may be just me but I'd rather pay for energy I'm using rather than literally burning money.
My wok doesn't work but then its not induction but if I cooked more stir fry stuff I'd get one. Likewise my stovetop espresso machine doesn't work but now I have an actual espresso machine it makes no odds.

Prophet · 2 Jun 2017 at 13:39

Paul11 said:
what are the limitations that you found by having induction

Try doing a stir-fry in a wok for starters.

tsinc80697 · 2 Jun 2017 at 14:15

Prophet said:
Try doing a stir-fry in a wok for starters.

We use our wok probably 3-4 times a week and haven't ran in to issues. What were you experiencing?

Prophet · 2 Jun 2017 at 14:30

tsinc80697 said:
We use our wok probably 3-4 times a week and haven't ran in to issues. What were you experiencing?

I use a traditional wok so the postage stamp size contact area has trouble conducting heat into the pan.

Flat bottom woks are a work around but you may as well use a frying pan if you go down that road.

jpaul · 2 Jun 2017 at 14:46

thezappa said:
The efficiency over gas was enough for me; induction 100% of the energy goes to the pan for cooking. With gas something like 30% goes to the pan, it may be just me but I'd rather pay for energy I'm using rather than literally burning money.

lol that is the marketting
Read the multiple threads in cuisine - gas is cheaper and if you consider the total provenance of the electric it may have come from gas so the inefficiency was elsewhere (or worse nuclear/green?)

Prophet said:
Try doing a stir-fry in a wok for starters.

+1
similarly inability to use griddle, also sensitivity of control ('simmer dammit')

tsinc80697 · 2 Jun 2017 at 14:54

Prophet said:
I use a traditional wok so the postage stamp size contact area has trouble conducting heat into the pan.

Flat bottom woks are a work around but you may as well use a frying pan if you go down that road.

Fair point. Can't say I've ever had any issues using a flat bottomed wok on electric or induction. Maybe I've just never experienced the true delight of cooking by an authentic wok.

rexehuk · 2 Jun 2017 at 15:55

Pretty sure I've said same thing on multiple induction threads...

AEG HD955100NB... best of both worlds!

P.s. Op I'm in same situation. Argument I had for not having oven under the hob, is what if I'm cooking on the hob, and you need to take something out of the oven or put it in... I have to move and disturb cooking.

I won. We're now having oven and a combi oven in a tower unit.

thezappa · 2 Jun 2017 at 16:22

jpaul said:
lol that is the marketting
Read the multiple threads in cuisine - gas is cheaper and if you consider the total provenance of the electric it may have come from gas so the inefficiency was elsewhere (or worse nuclear/green?)

+1
similarly inability to use griddle, also sensitivity of control ('simmer dammit')

I wasn't referring to where the electricity comes from I was referring to the efficiency of the appliance. You only have to hold you hand near an induction hob and near a gas hob to feel the difference in heat coming from them, therefore the heat being wasted by a gas hob is obvious.
I'm aware gas is cheaper but given the difference in efficiency (of the appliance) the extra heat not being used to heat the pan was a factor in my decision, ignoring the fact induction is safer by virtue of you not having a naked flame and it turns off when the pan is taken off.
Re control: you have the same amount of control as gas. Induction works by electromagnetism, you turn down the current to the pan and the heat drops within a few seconds.

cheesyboy · 2 Jun 2017 at 16:25

thezappa said:
Honestly, apart from the pans I don't think there are any. The efficiency over gas was enough for me; induction 100% of the energy goes to the pan for cooking. With gas something like 30% goes to the pan, it may be just me but I'd rather pay for energy I'm using rather than literally burning money.
My wok doesn't work but then its not induction but if I cooked more stir fry stuff I'd get one. Likewise my stovetop espresso machine doesn't work but now I have an actual espresso machine it makes no odds.

I buy the gas for my hobs by the bottle. £40 19kg propane twice a year (cooking every day for family of four). You're not going to save much no matter the efficiency of induction.

Paul11 · 2 Jun 2017 at 17:25

rexehuk said:
Pretty sure I've said same thing on multiple induction threads...

AEG HD955100NB... best of both worlds!

P.s. Op I'm in same situation. Argument I had for not having oven under the hob, is what if I'm cooking on the hob, and you need to take something out of the oven or put it in... I have to move and disturb cooking.

I won. We're now having oven and a combi oven in a tower unit.

hmm thats one option

she still wants a ranger cooker. i do have to say they do look smart, so confused.