3 ms·

Because cooking with gas provides more, and better, temperature control than even very expensive induction setups. If you stir fry, there is no comparison. Al

Because cooking with gas provides more, and better, temperature control than even very expensive induction setups. If you stir fry, there is no comparison. Also, low temp induction sucks. Even good units do low-frequency PWM to approximate low heat settings that come naturally with gas. Induction is a big step forward compared to the older, resistive-style electric elements, and there's a lot to like about it. But what it isn't, is a good replacement for gas, at least as it currently stands.

rgmerk 4y ago
Haven’t tried stir frying yet (and I’ve read claims that any home and even restaurant wok burner can’t match the flavour from the very high-power outdoor gas burners used on the streets of Asia) but low temp induction works just fine, thanks. My $50 Ikea hotplate does a better job at very low heat than our gas burners, on-off cycling and all. Indeed, if you’re keen, you can buy specialist induction hotplates with connected thermometer probes that can give you way more precise control than gas ever could. Pricey but if you’re into fancy stuff like tempering chocolate they are excellent.
- Baeocystin 4y ago
  Wok cooking at home doesn't require anything crazy, just a wok ring/burner setup, like millions of folks already have. A rough BTU breakdown for familiar comparison is ~7-10k BTU max for an average American home-cooking gas cooktop, ~15-20k BTU for an average Chinese one. Restaurants are in the 100k+ category because of volume as much as anything. Speaking from personal preference, A ~50-75k BTU burner/ring setup is just fine; I don't need to cook larger volumes. When doing single-serving-sized batches, the indoor 20k is ok, too. Now, can I cook in general using electric? Of course. Can I cook and achieve the flavors and composition I want with it? Not entirely, and yes, that matters to me. Outside of BTU discussions, I toast a lot of veggies over an open flame to get that nice, flavorful char. You can also dry heat them on a comal or the like, but it isn't the same. [edit] FWIW, I would still love to try one of the commercial, 3-phase induction woks some day.
BoorishBears 4y ago
yeah... if induction is good enough for the French Laundry to do pastry work with, you might just be overblowing the difference. The average gas range doesn't have open burners so even with a wok you're not going to touch "authentic" stir fry. So even half decent cookware should have enough thermal mass to make near equivalent dishes on induction or gas. At the end of the day induction isn't a 1:1 replacement for gas, but the places where induction excels are factors you appreciate every single day. Gas excels in corners cases which, again coming someone who's exclusively had gas ranges for the last decade, aren't as strong as induction's strengths.

rgmerk 4y ago

Haven’t tried stir frying yet (and I’ve read claims that any home and even restaurant wok burner can’t match the flavour from the very high-power outdoor gas burners used on the streets of Asia) but low temp induction works just fine, thanks. My $50 Ikea hotplate does a better job at very low heat than our gas burners, on-off cycling and all. Indeed, if you’re keen, you can buy specialist induction hotplates with connected thermometer probes that can give you way more precise control than gas ever could. Pricey but if you’re into fancy stuff like tempering chocolate they are excellent.

Baeocystin 4y ago
Wok cooking at home doesn't require anything crazy, just a wok ring/burner setup, like millions of folks already have. A rough BTU breakdown for familiar comparison is ~7-10k BTU max for an average American home-cooking gas cooktop, ~15-20k BTU for an average Chinese one. Restaurants are in the 100k+ category because of volume as much as anything. Speaking from personal preference, A ~50-75k BTU burner/ring setup is just fine; I don't need to cook larger volumes. When doing single-serving-sized batches, the indoor 20k is ok, too. Now, can I cook in general using electric? Of course. Can I cook and achieve the flavors and composition I want with it? Not entirely, and yes, that matters to me. Outside of BTU discussions, I toast a lot of veggies over an open flame to get that nice, flavorful char. You can also dry heat them on a comal or the like, but it isn't the same. [edit] FWIW, I would still love to try one of the commercial, 3-phase induction woks some day.

BoorishBears 4y ago

yeah... if induction is good enough for the French Laundry to do pastry work with, you might just be overblowing the difference. The average gas range doesn't have open burners so even with a wok you're not going to touch "authentic" stir fry. So even half decent cookware should have enough thermal mass to make near equivalent dishes on induction or gas. At the end of the day induction isn't a 1:1 replacement for gas, but the places where induction excels are factors you appreciate every single day. Gas excels in corners cases which, again coming someone who's exclusively had gas ranges for the last decade, aren't as strong as induction's strengths.