4 ms·
I listed as an aesthetic difference. Maybe some people like induction plates. My experience with them (in rentals, hotels and my present apartment) is they deli
by scottlocklin 7y ago
I listed as an aesthetic difference. Maybe some people like induction plates. My experience with them (in rentals, hotels and my present apartment) is they deliver very little heat, slowly. If there is some "not underpowered" variety, they're not used very often, and coil stoves work better. They also scratch easily; adding planned obsolescence to your stove experience. There's nothing scratchable in coils or gas stoves; and I'm pretty sure that's why the latter two have gone away.
- Jommi 7y agoI've had induction for over 10 years at my parents place and there are no scratches. I have never even seen scratches on inductions stoves. Compared this to the residue/grease that piles in hard to reach places when using gas, its completely different.
- ppergame 7y agoI use a Duxtop 9100MC 1800W induction plate for most of my cooking and it's quite powerful. Settings above 6 are only good for searing steak and boiling water. No scratches after five years. Bought it because the apartment's dopey coil stove takes forever to do anything.
- dorfsmay 7y agoFull induction stove tops typically require higher amp line. I'm sure hotels don't put in special cabling just for that, and imagine the same with lots or rental place. As other posters, my experience with mid quality fill induction tops is that they don't scratch (had the same one for over a decade). Needing special cookware was the one thing that made us hesitate between gas and induction when we re-did our kitchen, but we let milk overbook one morning on an electrical coil stove and the decision was made to go with induction while we spend an hour cleaning that stove!