Gas to Induction Hob Users - A Good Choice?

EssexExile

I'm going through the same decision making process. I've always had gas but everyone raves about induction. I've used induction in other peoples places and the only problem I have is the touch controls, I obviously don't have the right touch. I've found a couple with rotary controls but to be honest I'm tending towards gas again. I have no trouble keeping a gas hob clean, which seems to be the main complaint about them.

comeandgo

Got induction 18 years ago, would never use anything else.  I’m holidaying and the house here has gas, it’s way slower than induction.

Alderbank

oldernonethewiser said:

Misslayed said:

oldernonethewiser said:

Always had gas, moved to a place with induction.

Hate it and would change it if I could.

Friend changed from gas to induction and loves it.

Just as a matter of interest - what is it about induction that you dislike so much?

There is no flame for me to use when wishing to burn off the skin on peppers, for example.

A chef's blowtorch is not just for crème brûlée!

FreeBear

Alderbank said:

oldernonethewiser said:

Misslayed said:

oldernonethewiser said:

Always had gas, moved to a place with induction.

Hate it and would change it if I could.

Friend changed from gas to induction and loves it.

Just as a matter of interest - what is it about induction that you dislike so much?

There is no flame for me to use when wishing to burn off the skin on peppers, for example.

A chef's blowtorch is not just for crème brûlée!

Can also be used for small soldering jobs

Mnoee

I've stuck with gas - I do a bit of cooking that requires a wok and very high heat, which isn't possible on an induction hob with heat coming just from the bottom. I like being able to see the flame and know what's on, and how high. I recognise some of it is sticking with what I'm used to and not liking change! 

I think it's a quirk of Northern Ireland, but gas here is less widespread - there's no standing charge, but until recently there was a minimum use with my supplier - you use X units or pay for them anyway. It made sense to keep the gas hob when I renovated the kitchen, or in summer I'd not use the minimum. 

The main negative of gas for me is the worse air quality, you absolutely need a decent extractor fan that vents outside, and you need to clean and maintain that diligently. There's also being stuck with fossil fuels - electricity can come from solar or wind etc. If I didn't have gas heating/hot water, it'd be madness to use it for cooking. 

I don't find cleaning the hob arduous, and mine has a lid so it can be a flat worktop too. 

Albermarle

EssexExile said:

I'm going through the same decision making process. I've always had gas but everyone raves about induction. I've used induction in other peoples places and the only problem I have is the touch controls, I obviously don't have the right touch. I've found a couple with rotary controls but to be honest I'm tending towards gas again. I have no trouble keeping a gas hob clean, which seems to be the main complaint about them.

It depends how they are constructed.
Our previous one was stainless steel and had little gaps around the burners where food got stuck. Plus it got scratched.
Our current one is smooth enamel and very easy to clean the base, although harder to clean the cast iron pan supports properly .

FreeBear

Mnoee said:

I've stuck with gas - I do a bit of cooking that requires a wok and very high heat, which isn't possible on an induction hob with heat coming just from the bottom. I like being able to see the flame and know what's on, and how high. I recognise some of it is sticking with what I'm used to and not liking change!

It is possible to get an induction hob specifically designed for use with a traditional wok. Mainly aimed at commercial kitchens, so are not cheap. Still lacks the flame roaring up the sides..

Grenage

Electric hobs are more expensive to run, but easier to clean.  Gas is probably a good choice if you do a lot of cooking.

Mnoee

FreeBear said:

Mnoee said:

I've stuck with gas - I do a bit of cooking that requires a wok and very high heat, which isn't possible on an induction hob with heat coming just from the bottom. I like being able to see the flame and know what's on, and how high. I recognise some of it is sticking with what I'm used to and not liking change!

It is possible to get an induction hob specifically designed for use with a traditional wok. Mainly aimed at commercial kitchens, so are not cheap. Still lacks the flame roaring up the sides..

I don't see how these would work differently to using a frying pan on an induction hob. If you entirely cover the bottom of the wok with an induction panel as it looks like, then you might as well just make everything flat. It's not like you can toss a wok over an induction panel without losing all heat. There's just no reason for a wok shape without real fire, imo. 

That said, I haven't used one. They might be really great if used with a slightly different method (and the obligatory blowtorch).