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I would like to point out that you don't get those flavor profiles on a gas stove either unless you never cook with a pan. I've used a cast iron skillet on both

by throwway120385 4y ago

I would like to point out that you don't get those flavor profiles on a gas stove either unless you never cook with a pan. I've used a cast iron skillet on both gas and electric and I get the exact same flavor profile with both. The only difference I've noticed between the two is how concentrated the temperature gradient is. Gas puts a hot spot wherever the flame is whereas electric is pretty even, so you don't hit as high of a temperature on an electric stove even though you're dumping similar amounts of heat into the vicinity of the burner. The best electric stove I've ever cooked on was actually a cheap Ikea induction hot plate. That thing dumped so much energy into my cast iron it would heat up in seconds. Even on the lowest setting I could definitely sear a steak in it. It's way better than gas.

SOLAR_FIELDS 4y ago
I think induction is great for like 90% of use cases. But there are a few techniques that involve sustaining heat while moving the pan that it’s not very good at. One classic use case is using a wok.
- throwway120385 4y ago
  That's true, but the hardcore wok users I've seen just use big gas jets anyway so I'm not sure a regular gas stove gets hot enough for proper technique.
legitster 4y ago
For the context of a restaurant they absolutely use indoor gas grills. Cast iron is a good use case for an induction. But if you are trying to cook something delicate where you need really precise on/off temperature control (like a hollandaise sauce) it's almost IMPOSSIBLE to get it right with an induction top (for a pan to work on induction it needs to retain a lot of heat). A wok stir fry is another example - a thin metal pan that you need to work the crap out of is a really bad time on electric.
jasonwatkinspdx 4y ago
Yeah, the unique flavor/aroma of flame grilled food comes from fats rendering and dripping down onto the hot burning coals, vaporizing, then adhering to the meat. Gas grills try to emulate this with a grate that allows the same vaporizing, but it doesn't work as well.

SOLAR_FIELDS 4y ago

I think induction is great for like 90% of use cases. But there are a few techniques that involve sustaining heat while moving the pan that it’s not very good at. One classic use case is using a wok.

throwway120385 4y ago
That's true, but the hardcore wok users I've seen just use big gas jets anyway so I'm not sure a regular gas stove gets hot enough for proper technique.

legitster 4y ago

For the context of a restaurant they absolutely use indoor gas grills. Cast iron is a good use case for an induction. But if you are trying to cook something delicate where you need really precise on/off temperature control (like a hollandaise sauce) it's almost IMPOSSIBLE to get it right with an induction top (for a pan to work on induction it needs to retain a lot of heat). A wok stir fry is another example - a thin metal pan that you need to work the crap out of is a really bad time on electric.

jasonwatkinspdx 4y ago

Yeah, the unique flavor/aroma of flame grilled food comes from fats rendering and dripping down onto the hot burning coals, vaporizing, then adhering to the meat. Gas grills try to emulate this with a grate that allows the same vaporizing, but it doesn't work as well.