Are you shopping for a new range or cooktop and torn between gas and induction? The choice between gas and induction depends on personal preferences, cooking style, and specific needs.
Most of us are familiar with gas cooking, but what IS induction anyway? When you cook on standard electric (either coil top or glass top), the burners heat up first and then heat the pan. If it’s a glass top, the glass will heat as well. Gas heats similarly. While the flame does heat your pan directly, it’s also heating those cast iron grates, and often the surrounding air. With induction, the magnets, once in contact with your pan, heat your pan directly. The surface between your pan and the magnets (the glass) gets warm, but not hot. Because that heat is going directly to your pan, it heats faster than either gas or standard electric.
- Cooking Performance
Gas cooktops provide instant heat and precise temperature control, allowing for quick adjustments during cooking. They are well-suited for techniques that require rapid changes in heat, such as stir-frying. On the other hand, induction cooktops offer fast and precise heating through electromagnetic fields. They can heat up quickly and provide even and consistent heat distribution. They also work well for stir-frying but are equally as good for gentle, slow, low-temperature cooking such as custards or sauces. - Energy Efficiency
Induction cooktops are more energy-efficient than gas cooktops. Induction delivers roughly 80% to 90% of its electromagnetic energy to the food in the pan, gas is around 38%. This results in significantly faster cooking times. - Safety
Induction cooktops are generally considered safer than gas cooktops. When using induction, the pot gets hot, not the cooking surface which greatly minimizes the risk of getting burned; it cools rapidly once the pot is removed. Many induction cooktops also have automatic shut-off features that activate when a boilover is detected, or the pot has boiled down and is overheating. Gas cooktops, on the other hand, involve an open flame, which can pose a risk if not used properly. - Cleaning and Maintenance
Because the surface of an induction cooktop doesn’t get as hot, it cools quickly and spills don’t bake on. When you’re done cooking, simply wipe it with a damp cloth. Gas cooktops require regular cleaning of burners, grates, and caps. - Installation and Fuel Source
Gas cooktops and ranges are going to require either a gas/propane line or an electric line (110V) for the ignitors/display panel. Induction models require a 240V line. The amperage requirement of that line can vary depending on the model; typically, between 30 and 50 amps. - Cookware Compatibility
Induction cooktops require cookware with magnetic properties, such as cast iron or stainless steel. Not all types of cookware are compatible with induction, so it's important to check the compatibility of existing cookware or be prepared to purchase new ones. Simply place a magnet on the side or base of the pan, if it adheres to the surface, the pan is induction compatible. - Ventilation
Ventilation is always recommended over cooktops and stoves as they remove the residual heat, steam, smoke, and grease. In MA, make-up air is required for any hood venting outside with power over 400 cfms. Installing a make-up air system is not always the easiest thing, especially in a remodel or an older home. Because induction creates significantly less residual heat, you don’t need the hood to be as powerful. If a make-up air system is not an option, an induction appliance with a 400 cfm hood can be a solution.
KAM COMMENTS
Chef Linda says...
When I’m in the showroom, I cook on induction 90% of the time. Part of that is so that I can show our customers how easy it is to use, but I also really like the way it cooks. I will often tell people that if you told me I had to replace my gas cooktop at home with induction, I would do it in a second.
When it comes to cooking, both are great choices. On a gas range, it can take up to 5 minutes (depending on pot size and BTUs) to boil 2 cups of water versus 2 ½ minutes on induction. When you turn a pot down to a simmer, the simmer is automatic on induction (and in all fairness pretty quick on gas too). If you’re used to gas, you will notice a lot of similarities when cooking on induction.
I get a lot of questions about cleaning – mostly from customers who have glass surface radiant electric cooktops (which can be very difficult to clean). Honestly, nothing beats induction. Because the surface doesn’t get superheated, there really is no baked-on food. When you’re done cooking, wipe it down. I rarely use anything more than a clean damp microfiber cloth and a drop of dish soap to clean it. I typically dry it with another microfiber cloth.
Ultimately, the choice between gas and induction is yours. If you’d like to learn more, schedule a demo with me or ask a Sales Professional for help.