Induction or Gas cooktops
elyash
12 years ago
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wallycat
12 years agodeeageaux
12 years agoRelated Discussions
Induction vs Gas Cooktop
Comments (21)Another Induction convert. I dreamed of my new kitchen for 6 years, and all the while it was going to be a 6-burner range-top. Love the look and love working with gas...till I started reading about induction here. When we bought instead of built, the house had an electric cooktop. "DETEST" is not a strong enough word. I will say that I had natural gas in WI and when we moved here to WA, the rental we had was propane gas. NO comparison, IMHO. My love for propane gas was better than electric, but still..... I finally decided to get the induction and I would never look back. I was not a neat-freak, so cleaning grates, etc. was a once in a while, in the dishwasher thing for me. Still, wipe and go on induction, never getting a burned smell if something drips over, the Bosch I have has timer units which has come in handy when I walk away and get distracted (joys of getting older I guess). I also was factoring having to have a propane line added which would have added on even more to the new propane tank we were getting for our fireplace. And as for power outages, which we have not had yet, we have a gas grill outside. Frankly, if we had a power outage and did not know when it would be returned, we would not open the fridge (to contain the cold!). The only thing I was sad about was the $1000+ in all-clad cookware I had to give to my friend because I had purchased brushed aluminum. On the bright side, I am now using the $1000+ in Le Creuset I collected "just" for the colors :-)...See MoreInduction and gas cooktop combi
Comments (4)First a question for you: Who cooks more? I think whoever cooks more, or whose cooking requires the extra spots, should get to decide how many of each. I looked at the combos recently but don't remember for sure. One of the great benefits of both could be using a double griddle. Sometimes you can use one on the induction, especially newer ones that are designed to do that without going nuts, but with gas it's a given. The combination units, however, usually have the gas spread apart. They also tend to have the star style surface grates (stick up a couple of inches), whereas continuous grates, or at least recessed ones, are much nicer to use. There's nothing like accidentally pushing your pot while you're stirring and pushing it right off the star grate! I have a 15" Wolf gas with a "medium" burner in the back, and a "small" burner in the front with the knobs next to it. The knobs are as inconvenient as they look, but I played kitchen with it in the store and realized it would work okay for me, and it does. My induction is a 24" Gaggenau which is like 2/3 of the 36" unit they were selling at the time, with the big double element and a pair on the side. One reason I wanted gas was to char vegetables, but the stainless isn't as easy to clean as enamel, so I have to really want to. It's my first choice for grilling tortillas or hotdogs--I really want the hot air around them. And then I can use my small grill plate, which fits perfectly on the front burner. There are a few other, similar foods that similarly just seem to want flames. And it's a world class trivet. :) For just plain old cooking in a normal pot, I use the induction every time. If I need the extra burners, of course, I also use the gas, but, in general, I use the induction. Why would anyone not? If you're getting the Miele combi-sets, I think the double gas and the induction would be enough for most people most of the time. The people who study these things say that people rarely use more than 3 burners at a time. I only do for feasts, if for no other reason than that's the only time so pressed that I can't stagger tasks. But I have a steam oven, so that also reduces my need for burners. You could add a second induction, or the Miele wok burner if you wanted another burner. If your budget would stretch to Gaggenau, you could choose between double induction, the big wok induction, a double gas, and a single gas. If you mix them, like I did, you need to have plenty of support between. Mine is 4". Why does your husband want to split the cooktops? Is it the flames? Having burners in case there's a power outage? The look? If it's the look, you can also have the cooktop area built up and decorated to give it more presence and have the visual impact of a range....See MoreViking Induction or Gas Cooktop, what would YOU do?
Comments (11)Well, for what it's worth, I would definately go with the gas. I have had both and currently have the Viking induction (no gas available in current house)while I like the induction a bazillion times better than the old electric cooktop I had it still isn't the same as a gas flame. It does have the benefits of being very responsive like gas and does boil water even faster than gas. However there are certain things I miss like using my double grill pan. It just doesn't heat the whole thing, only where the burners are and putting my roasting pan right on the stove to make gravy instead of transferring the juices to another pan (roasting pan not induction cabable) and using open flame to flambe or burn off alcohol when cooking. Also you have to take into consideration the expense of new cookware if your old stuff isn't induction capable. I have had no problems with my Viking induction at all so can't help with warranty question. hope that helps....See MoreInduction Gas Combination Cooktop
Comments (22)When Bluestar initially released the Platinum range, there were a lot of reports of very uneven heating. The heat was dramatically concentrated in the back. So bad, that not only did food get burned, but the oven racks got damaged by the heat. Shortly after, this problem was addressed by adding a heat shield over the burner. That seems to have drastically reduced the complaints, but on and off you still read on Gardenweb that users complain about having to rotate cookie sheets. On the other hand, with the RNB oven design, the heat source is at the bottom. My own oven is extremely reliable, accurate, and even. I really enjoy baking with the RNB oven (it's the nicest oven I have owned to date) and the longer pre-heat times don't really bother me. I also find it very re-assuring that if I ever experience uneven heating, I can easily address the issue by placing a big cookie sheet or baking stone on the lower shelve. That option isn't really possible for a rear heat source. Maybe, I am just paranoid, and the Platinum oven would work just fine. But given how great the RNB oven works for me, I'd be hesitant to experiment. Pre-heat time isn't a compelling factor for me. For others it might very well be, though. Also, the RNB oven is a damn simple and stupid design. Very easy to fix, if anything ever breaks. The PowrOven is significantly more complicated and a non-traditional design. It is less likely that a random service technician would know how to work on it....See Moreelyash
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