Do I really need/want a gas domino w/ induction?

14 years ago

I was all set to do a two burner gas domino with a 30" Miele induction cook top. In fact I already bought one - I got a great deal on a gaggenau 12" model. But now I'm wondering - do I really need it? (It's still in the box so it can go back to the store no problem). Although the unit was really inexpensive I'm guessing there's a cost to installing a gas line where we otherwise wouldn't need one. The gaggenau doesn't have a super blast wok burner and I think flat-bottom on induction is fine for my purposes. I can get an electric griddle so I guess I'm wondering for those who have both - what do you still use your gas for?

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Comments (3)

plllog
14 years ago
You mean besides power outages?

Charring veg. (Reminds me---I have eggplants to cook!)

Old fashioned pan techniques (sauteing in the air). (Okay, I don't do that one.)

Old pots.

My big griddle isn't perfect on either but will work on either.

It depends on where your gas is. My old line went to within 10 feet of the new one, and they were able to run the line next to the wall or something so they didn't have to make a channel for it. Given that, it was a very inexpensive thing to do. Only you--and your plumber--know your own situation and how big a deal it will be.

That said, the 12" Gaggenau isn't all that exciting. I can't tell if you're underwhelmed by that, or are just happy enough with the size and arrangement of the induction that you don't need the gas for a fall back.

I got my gas domino because I wanted it, not because I was unsure of the induction. My ideal one would have been the Gaggenau 15" with deck mounted knobs. With the face mounted knobs, however, I went back to Wolf. It's a bit funny looking, but I'm very happy with it.
chaylabird
Original Author
14 years ago
Plllog - thanks so much for the quick response! You are amazing. We're doing new construction so existing vs. new lines aren't an issue. In our current home we have some type of electric ignition so our cook top doesn't work in the event of a power outage anyway... I don't have great cookware that I need to keep - we're do for a rehaul on that front. I don't char vegetables too much (my kids like most of them raw like the carrots, peppers, etc.) and I use my grill if need be. I don't know what air sauteing is so I think I'm probably not doing it - although it sounds cool.. So I'm thinking - just get the 36" miele and call it a day.. Thanks again for all of your info!
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Babs, I share your frustration! I have a Maytag Gemini and use both ovens frequently and also love having the option of using a smaller oven to save energy. I am also planning on a 36" induction cooktop but am having trouble figuring out how to fit double ovens in my smallish kitchen. I wish there was a reasonably priced 36" induction range. (I'm currently drooling over that 36" Diva, but when it says to call for pricing I know that means it's out of my price range.) Here are some of the options I've come up with; maybe one of them will help you. (BTW, I have no idea which one I'm going to use, but I don't think we'll be doing our reno for a couple of years due to finances.) 1) Put in 1 standard built-in oven either under the cooktop or on refrig wall. For second oven, use Breville oven. Problem with this is the Breville can't be built-in and I really don't want it on the counter (I would get the bigger one). If this could be built-in below a counter, I think this would be the perfect economical option. 2) Second oven would be a speed oven of some sort (Electrolux, Miele, Advantium, etc.). This is a significantly more expensive option than #1, but it would be built-in which is a plus. In order to do this one, I would have to move the doorway to my dining room so I could take advantage of about 2 more feet of wall space. If you put your main oven below your cooktop, maybe you could fit a speed oven under the counter somewhere else in your kitchen. #3. Sharp SuperSteam Oven. It can be on counter or built-in. It's a steam, convection, and MW. I was thinking I could put this on a shelf over my counter. I think there may be 36" Induction ranges available in a few years, but that doesn't help anyone doing their reno now. It's hard to work 2 ovens into a small kitchen, but it can be done. It suddenly occurred to me about a month ago that if I moved the doorway to my dining room, I'd get rid of a blind corner and gain about 2 feet of wall space which might, just might, give me enough space to fit stacked double ovens. Good luck, and I hope I've helped!
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Webuser - I have a Wolf 36 inch. It took me awhile to discover that a defective LED light bulb caused most of my buzzing. I still haven't replaced it but I know which one it is. I can hear a minor buzz when it is on. If you can go back to the store in the daylight and see if they can turn off their lights to see if there is interference or if the noise is real. In any case, when I cam cooking and the fan is running, the noise is not bad regardless. There is a post on different vessels for induction. I have almost every brand of pans out there except for the Tremolina (not sure I spelled it correctly). I have 1-3 of each brand from various sales. My last find was a LeCr SS 2 qt which I really like except for the SS lid. I do like my glass lids so I can peek without opening the lid. Overall, I am pleased with induction. I figured out how to blacken my fish without scorching it - I pre-heat the pan (the Wolf stays on and doesn't pop off right away), I add a bit of butter and oil (trick I learned at local cooking class to keep the butter from burning). I pop on the fish and run it ~2 minutes on the higher temp and then lower considerably to cook through(depending on the type of fish). Just before it is time to turn the fish, I bring up the heat and flip the fish. Again, hold the heat on a higher temp (not necessarily max as the wattage could make the fish jump out of the pan) for ~ 2 minutes and then lower the temp until proper temp is reached. 2 items that really helped me with induction cooking (I am not affiliated with Thermoworks) Thermoworks Thermopen - instant read thermometer - I use it for baking, roasting as well as induction. Thermoworks IRK-2 Infrared - DH bought one with a circle of dots instead of a single dot to read the temperature. I check the pans to make sure they are the correct temp for what I am doing (not that I always know what temp I need, but I can make quick adjustments). There are other brands available at hardware stores. Have fun!
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plllog
14 years ago
No problem, Chaylabird! Just lucky it's raining and I happened to pop in at the right time.

Electric ignition is no problem in a power outage. Use a pistol grip lighter or igniter. The gas will still come out, and the knob will let you adjust the flame. That new F&P with the motorized burners would be hopeless, but most are fine. In a real pinch, you can make a tight twist of paper and light the end from a paper match, but you have to be very careful with how you hold it and all, and careful that it doesn't flash.

"SautÃ©" means "jump". A lot of the standard technique involves lifting from the full heat of the gas to the partial heat above it, flipping things around in the pan by thrusting and shaking, etc. It's also a way to cool the pan and let it heat up again without fiddling with the knob. This is also a common wok technique, when a light weight, traditional, carbon steel wok is used over a roaring fire.

My examples above were of things that one just couldn't do with induction. I wanted the flames. It sounds like you don't really need them.

The Miele unit is excellent!! Check for the "program" where you can set it to 17 power levels instead of the nine (it puts in half stops between the numbers).

Do I really need/want a gas domino w/ induction?

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plllog

chaylabird
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Do I really need/want a gas domino w/ induction?

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plllog

chaylabirdOriginal Author

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chaylabird
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