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Induction works better than gas. Commercial kitchens have been switching to induction because the new units can maintain precise temperature, it also allows fo

Induction works better than gas. Commercial kitchens have been switching to induction because the new units can maintain precise temperature, it also allows for much cooler kitchens, it’s easier to clean, and it gives them flexibility for staffing options, because the precise maintainable temperature control some cooking methods become almost foolproof.

deleted 6y ago
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macinjosh 6y ago
It is also way more expensive to get into and requires the use of certain types of pans which increases cost more.
- turtlebits 6y ago
  You can get a portable induction cooktop for under $50. My parents have 2 Ikea units which they often use instead of their Viking stove. (They place them on top of the stove so they can use the hood). Pans are the same price as regular cookware, you just need to make sure it's compatible.
- Someone1234 6y ago
  > requires the use of certain types of pans which increases cost more. Really, no. Walmart's "own brand" stainless steel pans that start at under $10 work fine. The pans it doesn't work with are actually rare/expensive (pure aluminum/pure copper, and certain high-end stainless steel that are now largely discontinued). People repeat this special pan thing often (multiple times in this thread) but I don't know where this idea came from. The most common/popular pans for the last fifty years work with induction, and cheap ones are MORE likely to work.
  - klyrs 6y ago
    There's a ton of crappy teflon&aluminum cookware out there. It's not that you need a special pan, but nor can you use just any old pan. FWIW, I've been cooking electric my whole life, and using induction or gas is annoying to me (though I've lived a couple years in apartments with either)
Yetanfou 6y ago
It doesn't work well with a wok though, nor does it - or any other ceramic-covered stove (halogen, IR) - cope well with those who have an "active" style of cooking where the pan is moved almost as much as the utensil. I was an early adopter of induction in the 90's in the Netherlands but moved back to a wood-burning stove when I moved to Sweden. Yes, wood, in Swedish called "vedspis" (firewood-stove). It warms the house, it works when the power fails - which is does regularly out here in the countryside - and it works wonders with a wok. I still have a few induction plates but I hardly ever user them other than outside when there is fire ban in summer.

deleted 6y ago

[deleted]

macinjosh 6y ago

It is also way more expensive to get into and requires the use of certain types of pans which increases cost more.

turtlebits 6y ago
You can get a portable induction cooktop for under $50. My parents have 2 Ikea units which they often use instead of their Viking stove. (They place them on top of the stove so they can use the hood). Pans are the same price as regular cookware, you just need to make sure it's compatible.
Someone1234 6y ago
> requires the use of certain types of pans which increases cost more. Really, no. Walmart's "own brand" stainless steel pans that start at under $10 work fine. The pans it doesn't work with are actually rare/expensive (pure aluminum/pure copper, and certain high-end stainless steel that are now largely discontinued). People repeat this special pan thing often (multiple times in this thread) but I don't know where this idea came from. The most common/popular pans for the last fifty years work with induction, and cheap ones are MORE likely to work.
- klyrs 6y ago
  There's a ton of crappy teflon&aluminum cookware out there. It's not that you need a special pan, but nor can you use just any old pan. FWIW, I've been cooking electric my whole life, and using induction or gas is annoying to me (though I've lived a couple years in apartments with either)

Yetanfou 6y ago

It doesn't work well with a wok though, nor does it - or any other ceramic-covered stove (halogen, IR) - cope well with those who have an "active" style of cooking where the pan is moved almost as much as the utensil. I was an early adopter of induction in the 90's in the Netherlands but moved back to a wood-burning stove when I moved to Sweden. Yes, wood, in Swedish called "vedspis" (firewood-stove). It warms the house, it works when the power fails - which is does regularly out here in the countryside - and it works wonders with a wok. I still have a few induction plates but I hardly ever user them other than outside when there is fire ban in summer.