George Pearkes: I just used an induction stove for the first time and why does anyone ever use gas? This is unbelievable. I am so completely pilled.

I just used an induction stove for the first time and why does anyone ever use gas? This is unbelievable. I am so completely pilled.

Gas is better than the old electric stoves but induction is 10000% better than gas (for most types of cooking). Get a range with an induction top and convection oven and now you're really cooking!

An electric convection oven is great too! Ditch the Methane and cook better.

The only benefit gas still has in my house is toasting my tortillas a bit before making enchiladas. Otherwise I def wish I had induction.

wheeeeee water go boil

For me, water go boil is half of it, but also its that the heat doesn't go into the kitchen.

For me that was huge. Our home was built in '75 and has one tiny regular register over the fridge for the whole room.

Plus it isn't filling the house with exhaust fumes. And you can wipe it clean. And no naked flames to tempt curious kids.

I need this encouragement. I'm installing a new induction range & literally everyone is screaming "NO!" at me.

Do it.

This is wild to me, why? I looked into the issue a few years ago. I have gas myself and wouldn't have the money to switch it out. Only electric stoves I've known were the terrible, heating-coil ones, so I was the "gas all the way" team. Got into an online argument about it w a group of real-life

friends and friends of friends (ie people I didn't want to fight with), so I asked about it in my local foodie group that had a lot of professional chefs in it. The consensus: old-school electric < gas < induction by FAR. I was also told that higher-end restaurants use induction. Good luck w yours!

That's interesting because with induction I've had issues keeping things at a constant temp (eg sugar for caramel)

Woah, no way? My induction is the best stove I’ve ever used at any heat but one of its best features is amazing control & consistency at low heat.

Ohh I didn't know that. Going to read up on them more. Though I'm no professional chef and should be fine

Yeah because rather than provide a constant temperature or heat source, they repeatedly fire it so if you're simmering something for example you see the bubbles fire up as the thing goes off

Definitely check. Also, there's no need to "get a range". We have had great success trying it out with a single plug-in induction appliance. After using it on the counter, simply put it away :) (A few years back I noticed pro chefs were using plug-in induction for their demonstrations)

Inertia is a hell of a thing. Plus most people assume they're the same as bad old regular electric stoves. (I did until I looked into it!)

Have they tried induction? We moved from gas and will never go back as long as we have control over such things.

My wealthy in-laws have a Wolf induction next to their gas range. The induction broke down and they're unable to buy the part to repair it. I'm kinda good at repairs, bet I could fix it by rebuilding the innards. I'm buying a different brand.

Its really cool that it even works at all. It seems like magic. But here are some cases for gas: Heating up tortillas Stir fry (people will pretend this isnt an issue. No. You need like a fully open three quarter inch gas line) Delicate egg based sauce cooking (tho double boilers can mitigate)

any kind of flambee sauteeing requires an actual open flame (this is part of wok cooking too) Blistering chile peppers, tho a very hot oven can also accomplish this but slower and with more energy consumed

tortillas are best on a hot griddle. for things like blistering chiles, convection oven or a countertop air fryer work well

Tortillas are best over an open flame and flipped with your bare hands

I just did scrambled eggs and am so instantly converted it’s problematic.

I’m waiting for my resistance electric range to die before I upgrade to induction, but I just use a portable outdoor burner for wok cooking

Also that you can't use aluminum cookware on an induction stove, and you can't use it during a power outage. I've heard some stories of people accidentally cracking cast iron cookware by heating it too quickly on an induction stove, but that's a problem that can be avoided.

I'm a little more worried that the cast iron cookware will crack the stove than vice versa. (a real thing that can happen if you drop a heavy pan!)

Brittle fracture! I never really considered that but I could see it being possible.

Yeah. In addition to being brittle, cast iron doesn't spread heat around well, so you'd definitely create some stress if some parts of the pan were undergoing a lot more thermal expansion than others.

I used to work in nuclear submarines, and one of the things you always had to take into consider was heating up thick pieces of metal too fast or cooling them too fast. They could deform and crack if the inside was s expanding or contracting more quickly than the outside.

Nuclear piping is not cast iron obviously, but it's something that can happen on some level to all metals, afaik.

Anyway that phenomena we called brittle fracture.

Induction can/could work well for woks.

Not if you really know what you are doing. You need open flame to ignite fat droplets

For most people this is a moot point of course

Also some of the wok maneuvers require you to agitate the wok itself, which I imagine will tear your induction surface up. My next stove will be induction, and then I'll buy a single portable gas burner just for working/chili blistering/etc.

I'm just saying if any of the heavy industry zaibatsus had the balls, proper wok cooking with induction could be a reality.

you cannot properly wok on an induction surface, full stop. you can't properly wok at home, either but you can fake it with flame shaping pipes. you need like 100,000btu burner to get traditional wok hei. without that you're just pan cooking stuff on your stove youtu.be/z1pS4KmYU2A?...

Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?youtu.be Subscribe to our YouTube channel for free here: https://sc.mp/subscribe-youtube Wok hei is a term that foodies often use to describe the flavour of a perfect stir-fried dish. The Chinese words, meaning “breath of the wok”, refer to a distinct feature of Cantonese cooking, and being able to whip up wok hei is a benchmark skill many professional chefs strive to acquire. Post reporter Lisa Cam spoke with two chefs in Hong Kong to learn about the sometimes elusive art and science behind wok hei and why it has become so beloved with Cantonese food fans around the world. Support us: https://subscribe.scmp.com Follow us on: Website: https://www.scmp.com Facebook: https://facebook.com/scmp Twitter: https://twitter.com/scmpnews Instagram: https://instagram.com/scmpnews Linkedin: https://www.linkedin.com/company/south-china-morning-post/ #scmp #SCMPOriginals #HongKongCuisine

Only if you aren't brave enough to bring parts of the wok up to autoignition temperatures

www.youtube.com/watch?v=J0Iq...

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Wiring is a really huge issue - takes a bigass cable that you gotta run to your panel - but it is undeniably the bomb. Impulse is making headway.

We got one about a year ago and I'm floored. I grew up on induction coils, vowed never to have one myself, then all gas as an adult until induction. Induction rocks!

Ugh. I meant to say I grew up on resistance coils. The ancient ones that would glow red.

Every shitty apartment I ever lived in had those. Learned how to use them for knife hits in art school though 😂

They are so great. If you’re on the fence, go buy yourself one of those portable units for $50-$100 and try it with a cast iron pan. You will love it.

We ripped out our gas cooktop in favor of induction after trying it for the first time. Not looking back. It’s strictly better for our purposes.