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Having bought an induction powered stove recently, I am genuinely surprised by the popularity of gas powered stoves. It’s just so incredibly efficient and fun t

Having bought an induction powered stove recently, I am genuinely surprised by the popularity of gas powered stoves. It’s just so incredibly efficient and fun to cook with induction stoves

wffurr 2y ago
I enjoy cooking on one now that I am used to how fast it heats up. The thing I like most are the levels of safety from the toddler- there’s a “lock” feature on the control panel that disables the controls. And if I forget that and he turns it on, nothing happens unless I also left something ferromagnetic on the cooktop. I haven’t tested yet what would happen with my keys or a fork but it could be good to know.
lotsofpulp 2y ago
The vast majority of people have never experienced an induction range. They would also need to buy new cookware, and/or install a high voltage electric line to their kitchen (could easily be a $1k expense). On top of this, gas is cheaper than electricity, and gas ranges are cheaper than induction ranges.
- coffeebeqn 2y ago
  All of my cookwear works just the same on gas and induction? Everything from cast iron to steel pans to Teflon pans. What wouldn’t work?
  - Ekaros 2y ago
    I think I remember single pot I had issues with. It was cheap teflon one. Just need to be aware to pick stuff that is induction compatible and it should be fine. And most decent cookware is already there.
  - cogman10 2y ago
    Glass/cremtaic cookware, copper, and aluminum cookware. Though, you can get an "induction adapter" to fix that problem. You are better off with induction friendly cookware.
  - lotsofpulp 2y ago
    I haven’t bought cookware in a while, so I am probably wrong. ~10 or 15 years ago I thought there were separate pots and pans for induction stove tops.
- moooo99 2y ago
  I’m by not stretch a cookware enthusiasts. But everything except one piece I bought over the past five years supported induction without me paying any attention to it whatsoever. As far as costs are concerned, I have no clue. Since I am not in the US, basically every home here in Germany has the electric wiring required for an induction stove.
kemiller2002 2y ago
Having used a plethora of stoves over my life, I can absolutely say I am convinced gas stoves are on their way out. I have not seen anything that an induction stove cannot do as well as a gas one. Even commercial establishments are switching to it. Will there be changes in how to use if effectively? Of course. That's to be expected. I can't see how the liability of an open flame won't outweigh changing.
- asguy 2y ago
  > I have not seen anything that an induction stove cannot do as well as a gas one. Char peppers for peeling.
  - geoka9 2y ago
    Wok stir-frying.
    - cogman10 2y ago
      You can stir fry with induction (I just did so last week). You do need to preheat the wok a bit longer, though, to make sure the sides are hot. That said, gas or a wok cooker will undeniably work better.
      - hagbard_c 2y ago
        You can stir-fry on an induction cooker just like you can pull a caravan with a Fiat 500 (a small car for those who don't know the type), you just need a smaller caravan and travel at a slower pace. You might want to avoid those steep passes. Don't try to overtake, keep off the road when the wind is above 5 Bf. and avoid motorways. I have a lot of experience in this what with me being Dutch - where Nasi Goreng (Indonesian-Chinese stir-fried rice) is somewhat of a national fare - and having cooked on: - gas: one of the best options for stir-frying, you can use any type of wok/wadjang you want. Use the largest burner you can find so you can fry larger batches at the same time while keeping the heat up. - resistance-electric (whether cast-iron or coil or ceramic or halogen): not what I'd choose for this, you need a flat-bottom pan which does not warp under high heat -> cast iron or heavy aluminium -> slow to respond. Generally not enough power for keeping up the heat while stir-frying larger batches. - induction-electric: also needs a flat-bottom pan which needs to be ferromagnetic, many if not most domestic induction cookers lack the required power (4 kW or above) for a good result. Avoid 2 kW indiction cookers without 'boost' function as those are simply too weak for even small batches - wood-burning stove with removable rings: together with gas the best option since you can sink the wok/wadjang down into the fire by removing enough rings and stoke up the fire to whatever heat you require. I can easily stir-fry 8 portions in a single batch in a large wok on the wood burner (nominal power 4.5 kW but it can go higher if needed). So, gas or wood, take your pick. If you have to choose electric and you really want to be able to stir-fry you'll want to get an induction wok cooker.
PopAlongKid 2y ago
"Popularity" isn't the right word. Most kitchens have the energy source for the stove locked in a time of construction,, and it would be non-trivial remodeling job to change it. It's not like people go out shopping for gas vs. electric stoves every five years, like they do for different cars.
- kemiller2002 2y ago
  Truthfully, that's what we did. It's not that difficult to run a 220v. You can even cap off a gas line and run in it it's place. The biggest problem you might have is needing to rewire part of your electrical box to make room.
- mulderc 2y ago
  People shop for cars every five years? That is more like every 15 years in my family.
  - deleted 2y ago
    [deleted]
- O5vYtytb 2y ago
  We're remodeling a rental and having a gas stove is a big plus versus alternatives. Electric is poor for cooking and induction requires new pots and pans.
  - cameldrv 2y ago
    I think most people just get a stove with two induction and two coil electric burners, so you don't need new pots.
    - O5vYtytb 2y ago
      Where are those available? I've not seen any ranges in the US like that
  - kareemm 2y ago
Shog9 2y ago
Price is coming down, but still much higher than standard electric. Standard electric being somewhere between annoying (open coil) and infuriating (glass top) to cook on when compared to even very inexpensive gas ranges. So most folks moving into a place with "contractor-grade" appliances already installed are going to experience a very functional gas range or a barely usable electric. Most folks don't replace appliances just for the hell of it.
- namibj 2y ago
  If you spend over 100$ per hob for a basic induction stove you're being ripped off.
  - Shog9 2y ago
    I'm writing from a US perspective; we generally don't buy ranges per-hob (or call them hobs). Stand-alone range + oven is the rule, and that combo runs from a few hundred (basic gas or electric) to a few thousand dollars. You can get a single counter-top "hot plate", but good luck finding a decent 1500W induction hot plate.
    - namibj 2y ago
      Just import IKEA countertop hobs: 1900W, just change the plug to a 15A 240V NEMA. Or mount some European-style outlets and leave the plugs. Parts of Germany are even on split-phase.
  - germinalphrase 2y ago
    Induction (not electric coil) stoves are still somewhat rare and generally much more expensive than a gas range (2-4x) in the US.
    - cjbgkagh 2y ago
      The cost savings are taking time to percolate through the system, people are still anchored on the higher prices. It is electricity, it’s not like more expensive electricity is any better. Cheap appliances are getting really good. Once people find out they’re getting ripped off they should hopefully let go of their anchored price and look for bargains. It just takes time.
timthorn 2y ago
At least in the UK, almost all the induction hobs on the market have touch controls. Not having a knob per ring is a massive issue for some users.
- wzdd 2y ago
  Not sure what you meant by "some users" but as someone without physical disabilities it's an issue for me. They can't be used with wet hands, can't be used if they've been splashed (which is certainly a choice on something designed to be next to pots full of simmering hot liquid), and have truly bizarre firmware behind them -- for example, if I'm using two elements and am finished with one, it's quicker to turn the entire hob off and on again and re-energise one element than it is to turn an individual element off. I'm really enjoying induction over gas, but the "easy to clean" aspect is way oversold. Bring back knobs!
blindriver 2y ago
California has the second highest electricity prices in the US. I’m paying $0.42/kWh and up to $0.53/kWh. Paying for more electricity is non-negotiable.
- _fizz_buzz_ 2y ago
  You probably run an AC. Electricity your induction stove would use is negligible. i.e. you probably use somewhere around 10-15 kWh per month for cooking.
  - pandaman 2y ago
    15kWh on an induction stove will bring to boil about 100L of water[1]. If you are just boiling one 2L kettle of water for tea every day, you are out of 60L. Boiling potatoes, making stock, soups etc. is actually much more energy as you are not only bringing water to boil but keep it boiling, while it actively loses energy by making steam. You are probably not cooking much if at all. 1. https://blog.viktomas.com/graph/boiling-litre-of-water/ https://blog.viktomas.com/graph/boiling-litre-of-water/
NelsonMinar 2y ago
Induction burners have thermostats! You can set one to a specific temperature and it will hold it. So much more precise than "medium low heat" for a gas stove.
citrin_ru 2y ago
1. If a home already has a gas stove it would take some money to get it disconnected/removed and then you need to spend money to buy a new induction stove. 2. Per kWth gas is significantly cheaper (on average) so gas stove likely cheaper to run despite lower efficiency. 3. Cheap induction stoves have at least these flaws: touch controls (which go mad when water is spilled), pulsing power control - on low level it looks like 1 sec boiling every 5 seconds instead of simmering. I recently bough a counter-top induction hob and the cheapest option with physical controls I could find was 5x more expensive than one I've bought (which doesn't make me hate touch controls less).
zer00eyz 2y ago
For most day to day tasks in a home kitchen modern induction is fine. I would like an induction range, and a pair of professional gas burners next to them. Below folks are talking about charing peppers and wok cooking. Candidly these are two places where a gas range stands out. A flat bottom wok sucks, and I have torches but not one that is as complete burning as a range. From smores, to toasting tortillas to power outages gas some advantages! While im doing the planing I have been wondering if I could get a 220 outlet and a UK plug for a proper kitchen kettle. What other counter top appliances would benefit from extra power? I also want to keep the high flow gas line for outdoor grill/griddle combo because never having to buy propane again sounds like an upgrade.
giardini 2y ago
I live in a coastal region that has hurricanes, ice storms and tornadoes. Gas stoves work during these storms, electric stoves often don't. If you force me to use an electric stove then I will buy a wood-fired stove and use it. I will burn the (free) wood from trees downed by the storms and the (free) wood from homes downed by tornadoes. You will eat my pine resin smoke the remaining days of your life and I will give you my stove when you pry it from my cold, dead hands.

Having bought an induction powered stove recently, I am genuinely surprised by the popularity of gas powered stoves. It’s just so incredibly efficient and fun to cook with induction stoves

wffurr 2y ago

I enjoy cooking on one now that I am used to how fast it heats up. The thing I like most are the levels of safety from the toddler- there’s a “lock” feature on the control panel that disables the controls. And if I forget that and he turns it on, nothing happens unless I also left something ferromagnetic on the cooktop. I haven’t tested yet what would happen with my keys or a fork but it could be good to know.

lotsofpulp 2y ago

The vast majority of people have never experienced an induction range. They would also need to buy new cookware, and/or install a high voltage electric line to their kitchen (could easily be a $1k expense). On top of this, gas is cheaper than electricity, and gas ranges are cheaper than induction ranges.

coffeebeqn 2y ago
All of my cookwear works just the same on gas and induction? Everything from cast iron to steel pans to Teflon pans. What wouldn’t work?
- Ekaros 2y ago
  I think I remember single pot I had issues with. It was cheap teflon one. Just need to be aware to pick stuff that is induction compatible and it should be fine. And most decent cookware is already there.
- cogman10 2y ago
  Glass/cremtaic cookware, copper, and aluminum cookware. Though, you can get an "induction adapter" to fix that problem. You are better off with induction friendly cookware.
- lotsofpulp 2y ago
  I haven’t bought cookware in a while, so I am probably wrong. ~10 or 15 years ago I thought there were separate pots and pans for induction stove tops.
moooo99 2y ago
I’m by not stretch a cookware enthusiasts. But everything except one piece I bought over the past five years supported induction without me paying any attention to it whatsoever. As far as costs are concerned, I have no clue. Since I am not in the US, basically every home here in Germany has the electric wiring required for an induction stove.

kemiller2002 2y ago

Having used a plethora of stoves over my life, I can absolutely say I am convinced gas stoves are on their way out. I have not seen anything that an induction stove cannot do as well as a gas one. Even commercial establishments are switching to it. Will there be changes in how to use if effectively? Of course. That's to be expected. I can't see how the liability of an open flame won't outweigh changing.

asguy 2y ago
> I have not seen anything that an induction stove cannot do as well as a gas one. Char peppers for peeling.
- geoka9 2y ago
  Wok stir-frying.
  - cogman10 2y ago
    You can stir fry with induction (I just did so last week). You do need to preheat the wok a bit longer, though, to make sure the sides are hot. That said, gas or a wok cooker will undeniably work better.
    - hagbard_c 2y ago
      You can stir-fry on an induction cooker just like you can pull a caravan with a Fiat 500 (a small car for those who don't know the type), you just need a smaller caravan and travel at a slower pace. You might want to avoid those steep passes. Don't try to overtake, keep off the road when the wind is above 5 Bf. and avoid motorways. I have a lot of experience in this what with me being Dutch - where Nasi Goreng (Indonesian-Chinese stir-fried rice) is somewhat of a national fare - and having cooked on: - gas: one of the best options for stir-frying, you can use any type of wok/wadjang you want. Use the largest burner you can find so you can fry larger batches at the same time while keeping the heat up. - resistance-electric (whether cast-iron or coil or ceramic or halogen): not what I'd choose for this, you need a flat-bottom pan which does not warp under high heat -> cast iron or heavy aluminium -> slow to respond. Generally not enough power for keeping up the heat while stir-frying larger batches. - induction-electric: also needs a flat-bottom pan which needs to be ferromagnetic, many if not most domestic induction cookers lack the required power (4 kW or above) for a good result. Avoid 2 kW indiction cookers without 'boost' function as those are simply too weak for even small batches - wood-burning stove with removable rings: together with gas the best option since you can sink the wok/wadjang down into the fire by removing enough rings and stoke up the fire to whatever heat you require. I can easily stir-fry 8 portions in a single batch in a large wok on the wood burner (nominal power 4.5 kW but it can go higher if needed). So, gas or wood, take your pick. If you have to choose electric and you really want to be able to stir-fry you'll want to get an induction wok cooker.

PopAlongKid 2y ago

"Popularity" isn't the right word. Most kitchens have the energy source for the stove locked in a time of construction,, and it would be non-trivial remodeling job to change it. It's not like people go out shopping for gas vs. electric stoves every five years, like they do for different cars.

kemiller2002 2y ago
Truthfully, that's what we did. It's not that difficult to run a 220v. You can even cap off a gas line and run in it it's place. The biggest problem you might have is needing to rewire part of your electrical box to make room.
mulderc 2y ago
People shop for cars every five years? That is more like every 15 years in my family.
- deleted 2y ago
  [deleted]
O5vYtytb 2y ago
We're remodeling a rental and having a gas stove is a big plus versus alternatives. Electric is poor for cooking and induction requires new pots and pans.
- cameldrv 2y ago
  I think most people just get a stove with two induction and two coil electric burners, so you don't need new pots.
  - O5vYtytb 2y ago
    Where are those available? I've not seen any ranges in the US like that
- kareemm 2y ago

Shog9 2y ago

Price is coming down, but still much higher than standard electric. Standard electric being somewhere between annoying (open coil) and infuriating (glass top) to cook on when compared to even very inexpensive gas ranges. So most folks moving into a place with "contractor-grade" appliances already installed are going to experience a very functional gas range or a barely usable electric. Most folks don't replace appliances just for the hell of it.

namibj 2y ago
If you spend over 100$ per hob for a basic induction stove you're being ripped off.
- Shog9 2y ago
  I'm writing from a US perspective; we generally don't buy ranges per-hob (or call them hobs). Stand-alone range + oven is the rule, and that combo runs from a few hundred (basic gas or electric) to a few thousand dollars. You can get a single counter-top "hot plate", but good luck finding a decent 1500W induction hot plate.
  - namibj 2y ago
    Just import IKEA countertop hobs: 1900W, just change the plug to a 15A 240V NEMA. Or mount some European-style outlets and leave the plugs. Parts of Germany are even on split-phase.
- germinalphrase 2y ago
  Induction (not electric coil) stoves are still somewhat rare and generally much more expensive than a gas range (2-4x) in the US.
  - cjbgkagh 2y ago
    The cost savings are taking time to percolate through the system, people are still anchored on the higher prices. It is electricity, it’s not like more expensive electricity is any better. Cheap appliances are getting really good. Once people find out they’re getting ripped off they should hopefully let go of their anchored price and look for bargains. It just takes time.

timthorn 2y ago

At least in the UK, almost all the induction hobs on the market have touch controls. Not having a knob per ring is a massive issue for some users.

wzdd 2y ago
Not sure what you meant by "some users" but as someone without physical disabilities it's an issue for me. They can't be used with wet hands, can't be used if they've been splashed (which is certainly a choice on something designed to be next to pots full of simmering hot liquid), and have truly bizarre firmware behind them -- for example, if I'm using two elements and am finished with one, it's quicker to turn the entire hob off and on again and re-energise one element than it is to turn an individual element off. I'm really enjoying induction over gas, but the "easy to clean" aspect is way oversold. Bring back knobs!

blindriver 2y ago

California has the second highest electricity prices in the US. I’m paying $0.42/kWh and up to $0.53/kWh. Paying for more electricity is non-negotiable.

_fizz_buzz_ 2y ago
You probably run an AC. Electricity your induction stove would use is negligible. i.e. you probably use somewhere around 10-15 kWh per month for cooking.
- pandaman 2y ago
  15kWh on an induction stove will bring to boil about 100L of water[1]. If you are just boiling one 2L kettle of water for tea every day, you are out of 60L. Boiling potatoes, making stock, soups etc. is actually much more energy as you are not only bringing water to boil but keep it boiling, while it actively loses energy by making steam. You are probably not cooking much if at all. 1. https://blog.viktomas.com/graph/boiling-litre-of-water/ https://blog.viktomas.com/graph/boiling-litre-of-water/

NelsonMinar 2y ago

Induction burners have thermostats! You can set one to a specific temperature and it will hold it. So much more precise than "medium low heat" for a gas stove.

citrin_ru 2y ago

1. If a home already has a gas stove it would take some money to get it disconnected/removed and then you need to spend money to buy a new induction stove. 2. Per kWth gas is significantly cheaper (on average) so gas stove likely cheaper to run despite lower efficiency. 3. Cheap induction stoves have at least these flaws: touch controls (which go mad when water is spilled), pulsing power control - on low level it looks like 1 sec boiling every 5 seconds instead of simmering. I recently bough a counter-top induction hob and the cheapest option with physical controls I could find was 5x more expensive than one I've bought (which doesn't make me hate touch controls less).

zer00eyz 2y ago

For most day to day tasks in a home kitchen modern induction is fine. I would like an induction range, and a pair of professional gas burners next to them. Below folks are talking about charing peppers and wok cooking. Candidly these are two places where a gas range stands out. A flat bottom wok sucks, and I have torches but not one that is as complete burning as a range. From smores, to toasting tortillas to power outages gas some advantages! While im doing the planing I have been wondering if I could get a 220 outlet and a UK plug for a proper kitchen kettle. What other counter top appliances would benefit from extra power? I also want to keep the high flow gas line for outdoor grill/griddle combo because never having to buy propane again sounds like an upgrade.

giardini 2y ago

I live in a coastal region that has hurricanes, ice storms and tornadoes. Gas stoves work during these storms, electric stoves often don't. If you force me to use an electric stove then I will buy a wood-fired stove and use it. I will burn the (free) wood from trees downed by the storms and the (free) wood from homes downed by tornadoes. You will eat my pine resin smoke the remaining days of your life and I will give you my stove when you pry it from my cold, dead hands.