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It sounds like you and the parent both have much more demanding needs than we do. My wife and I a pretty serious home cooks, and have been quite happy with our

It sounds like you and the parent both have much more demanding needs than we do. My wife and I a pretty serious home cooks, and have been quite happy with our Samsung Chef Collection induction range. We pretty much home cook all of our food, but don't go so far as to make anything where we need to the degree PID feedback temp control. Not saying there isn't a need for it, just trying to figure out what percentage of homes (or more to the point of this article, restaurants) needs that level of precision. Air quality issues aside, I just prefer cooking on induction to gas. My inlaws have a nice gas range, I'd guess it's in the $5-10K price. I prefer my induction: - Less heat going around the pan, heating up the kitchen, the handles... - I'd say the induction is as fast as the gas (gas has more BTUs, but dumps a lot into the kitchen?) - Clean up is SOOO much easier. The cooktop doesn't get very hot and is solid surface. You can move a pan, wipe up a spill, and go right back to cooking, without turning the burner off. Or after cooking, just wipe it up. Resistance solid surface and gas both really burn spills on. - As fast as gas. The one real downside is that if you lift or tip the cookware (flipping, basting, just moving sauces/oils around), you get no heat while it's up.

kkfx 4y ago
I do cook on indution since years, simply I have to say that it does work but it's not on par nor better than gas in cooking terms, for me suffice, I like the ability to move most electric appliances around also, I like the easiness to clean the induction plate BUT I understand people who don't, that's is. Having built a new home I do not have gas at all and I have a p.v. system so no interest in gas "extra comfort/regulation", in air quality I have a VMC so...
- linsomniac 4y ago
  Just curious: what about induction is not up to par? What sorts of foods does it fall short at?
  - kkfx 4y ago
    On frying mainly because with plates I've used/tested (as pointed below in the conversation) is next to impossible keeping a certain temp constant, or it's way too hot or is a stop&go with cycles around 1.5 or so seconds that making good frying very uncomfortable. Limits in kind of pot (for instance no earthenware some like here in southern EU) or some aluminum classic fryer can be also added to the cons list. The pro is the easiness of install, for electric appliance in general their move ability around the house without special intervention, for those like me with p.v. of course the self-consumption option. That's is. As pointed by another user below top-of-the-line plates can do frying at a substantially constant temp, but for me 3k+ buks for a plate is simply excessively expensive for my cooking, illogical to buy, some might consider that an investment.
jklinger410 4y ago
> It sounds like you and the parent both have much more demanding needs than we do Okay but devil's advocate, bringing it back to the original topic, wouldn't restaurants also have more demanding needs than the average person?
- linsomniac 4y ago
  Sure, and as I mentioned above, that's a question I'm curious about. Michelin Star places, certainly. Fine dining, probably. 80%ile and 50%ile, I wonder. Certainly more likely to take advantage of precise control than the average home, because they are at it all day every day. Do they need more precision than the average induction can give? I'm curious but ultimately don't have the answer.

kkfx 4y ago

I do cook on indution since years, simply I have to say that it does work but it's not on par nor better than gas in cooking terms, for me suffice, I like the ability to move most electric appliances around also, I like the easiness to clean the induction plate BUT I understand people who don't, that's is. Having built a new home I do not have gas at all and I have a p.v. system so no interest in gas "extra comfort/regulation", in air quality I have a VMC so...

linsomniac 4y ago
Just curious: what about induction is not up to par? What sorts of foods does it fall short at?
- kkfx 4y ago
  On frying mainly because with plates I've used/tested (as pointed below in the conversation) is next to impossible keeping a certain temp constant, or it's way too hot or is a stop&go with cycles around 1.5 or so seconds that making good frying very uncomfortable. Limits in kind of pot (for instance no earthenware some like here in southern EU) or some aluminum classic fryer can be also added to the cons list. The pro is the easiness of install, for electric appliance in general their move ability around the house without special intervention, for those like me with p.v. of course the self-consumption option. That's is. As pointed by another user below top-of-the-line plates can do frying at a substantially constant temp, but for me 3k+ buks for a plate is simply excessively expensive for my cooking, illogical to buy, some might consider that an investment.

jklinger410 4y ago

> It sounds like you and the parent both have much more demanding needs than we do Okay but devil's advocate, bringing it back to the original topic, wouldn't restaurants also have more demanding needs than the average person?

linsomniac 4y ago
Sure, and as I mentioned above, that's a question I'm curious about. Michelin Star places, certainly. Fine dining, probably. 80%ile and 50%ile, I wonder. Certainly more likely to take advantage of precise control than the average home, because they are at it all day every day. Do they need more precision than the average induction can give? I'm curious but ultimately don't have the answer.