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> is overall worse than induction when it comes to the cooking experience in just about all ways. The way you would know this to be true is when professional k

> is overall worse than induction when it comes to the cooking experience in just about all ways. The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. (I think this has started to happen in a few high end places, which is exciting) I am putting in a new kitchen soon and it will have a gas hob + electric oven because I love cooking and gas is my default. Every electric hob I have ever used has been garbage, and I am not dropping 2 grand to try induction and maybe discover what sound like familiar issues (ha, I am turning myself off now). Gas always just works. Apply steady heat - perfect cooking experience. Maybe next time.

jstummbillig 5y ago
> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.
- Ntrails 5y ago
  I think I was unclear. If A then B true was my meaning, not If and only If A then B true Hence highlighting that we have seen some of this already! Side note. The high end ones move first as they discover something better. See the proliferation of technological machines in modern professional kitchens. But the trend gets set and the upper mid range starts to follow and then it will be what chefs want to use because it is best.
- wolverine876 5y ago
  Hard to think of an industry where people use legacy technology instead of tearing it all out and replacing it with the newest thing.
Kliment 5y ago
Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense. I do 90% of all my cooking on a single induction plate I paid ~$60 for. Non-induction electric hobs are trash, and induction is much closer to gas, but more controllable, less messy, and less dangerous. That said, I would strongly recommend against a builtin induction hob. They're expensive as fuck, and eat lots of counter space. The standalone induction plates are amazing, much nicer to work with, and cheaper, and you can put them away when you need the extra space. Restaurant supply shops have standalone induction plates for ~3x the cost of the consumer ones which are phenomenally good, that's what the higher end new kitchens are going for.
- Ntrails 5y ago
  > They're expensive as fuck, and eat lots of counter space. I am comfortable with the latter at least, as my default would be a 5 ring gas hob! I cannot imagine cooking with fewer than 3 rings. (Say, duck breast, mash, veg is a pretty basic meal) > Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense. That is actually a good shout, and not something I had considered. Am currently "camping" kitchen'd in the utility room with a microwave and a 2 ring camping gas stove. Will have a gander, Thanks :)
  - Kliment 5y ago
    > I cannot imagine cooking with fewer than 3 rings. You're allowed to own more than one standalone induction plate. And you're also allowed to position them freely over your work area :)
    - emteycz 5y ago
      You're not always allowed to put them into electric sockets and turn them on all at once, though. There's usually special electric wiring done to handle the load of electric stoves.
      - dtgriscom 5y ago

jstummbillig 5y ago

> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.

Ntrails 5y ago
I think I was unclear. If A then B true was my meaning, not If and only If A then B true Hence highlighting that we have seen some of this already! Side note. The high end ones move first as they discover something better. See the proliferation of technological machines in modern professional kitchens. But the trend gets set and the upper mid range starts to follow and then it will be what chefs want to use because it is best.
wolverine876 5y ago
Hard to think of an industry where people use legacy technology instead of tearing it all out and replacing it with the newest thing.

Kliment 5y ago

Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense. I do 90% of all my cooking on a single induction plate I paid ~$60 for. Non-induction electric hobs are trash, and induction is much closer to gas, but more controllable, less messy, and less dangerous. That said, I would strongly recommend against a builtin induction hob. They're expensive as fuck, and eat lots of counter space. The standalone induction plates are amazing, much nicer to work with, and cheaper, and you can put them away when you need the extra space. Restaurant supply shops have standalone induction plates for ~3x the cost of the consumer ones which are phenomenally good, that's what the higher end new kitchens are going for.

Ntrails 5y ago
> They're expensive as fuck, and eat lots of counter space. I am comfortable with the latter at least, as my default would be a 5 ring gas hob! I cannot imagine cooking with fewer than 3 rings. (Say, duck breast, mash, veg is a pretty basic meal) > Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense. That is actually a good shout, and not something I had considered. Am currently "camping" kitchen'd in the utility room with a microwave and a 2 ring camping gas stove. Will have a gander, Thanks :)
- Kliment 5y ago
  > I cannot imagine cooking with fewer than 3 rings. You're allowed to own more than one standalone induction plate. And you're also allowed to position them freely over your work area :)
  - emteycz 5y ago
    You're not always allowed to put them into electric sockets and turn them on all at once, though. There's usually special electric wiring done to handle the load of electric stoves.
    - dtgriscom 5y ago