it really depends what type of cooking you do the most.

For me, I wok 90% of the time so gas is a must for me. Even there is induction wok hob, you can never get the flavour when flame licks the oil.

Right. If you wok most of time and only have 36" space, a separate wok IH hob is not practical. Gas can also grill green pepper on fire and heat clay pot. :-)

Having worked in professional kitchens and many high end private homes as a private chef - induction is the only way to go.

Spend some time on this site to get information of induction cooking.

Thanks, I will check out that link. I don't do a lot of wok cooking. Would you spend the additional $800 to get the bosch flex induction over the bosch 800 series?

I ended up getting the 800 series. I don't regularly use a griddle or any other pan that needs to go across two burners. If you do, it might be worth considering the flex induction.

I recommend that you download the Use and Care Guide (or whatever they call it) for each option and read the directions. This will suggest what the differences are among their capabilities and limitations.

kas

I did download the pdf spec sheets available from bosch. I just was looking for what people that had them thought. Alerievay1 do you like your bosch 800 would you buy it again?

I have a Bosch 500 and t would not be worth $800 to me for the flex induction. There is nothing, nothing that I cook that would require joining two hobs. I can do anything I want to cook on the 4 hobs. All pots fit and work very well wherever I put them. That may not be the case for everyone, but they really work. Small on large, large on small, perfectly sized and fitted. It all works,

Deciding between gas and induction?

Monday, I made swordfish on my induction. I used my Scan pan CTG. Heated it upon level 8, added a bit of oil and butter and popped the fish into the pan. Left it on med high for 1 minute and dropped the temp for a couple minutes. Turned the heat up again and flipped the fish and repeated above.

My blacked swordfish was done to perfection, looked awesome, and melted in your mouth!

The ease of changing temps really made a difference.

I don't technically wok on induction but have a large sauté pan that allows me to stir fry and my husband is happy with the results

Love induction! Hope you choose induction and have as much fun as I do

I love my induction (Kenmore Elite) and I have an all-clad wok with a flat bottom I use on it when I want to stir fry.

a2gemini what is a scan pan CTG? I googled scan pan but couldn't find CTG. Your swordfish sounds delicious. On another note...I believe that you have the same back splash tile that I am going to get. The Rixi Crema, do you remember what color grout you used? Are you still happy with the rixi?

" Would you spend the additional $800 to get the bosch flex induction over the bosch 800 series?"

It depends on what type cooking you do. If you use large griddles, then a bridge type induction or flex might be worth it. We did not have that need and got a regular induction cooktop.

rikerk:

In the current line-up of Scanpan products, the scanpan "ctg" might be the "ctq" line carried by Sur la Table.

The gas vs. induction debate has been long going here, but with more fervor back in the 2007 to 2010 period. A serious search through the archives will reveal arguments for gas that might be influential in limited cases; my choice was induction.

kas

To be fair, while rikerk's thread title implied a revival of that dead-horse debate, it seems to me that rikerk's actual question was a very narrowly focused one that probably should have been the thread title: "is it worth the additional $800 to go with the Bosch flex induction over the Bosch 800 series?" I took rikerk as saying the he/she was having difficulty deciding whether to swap out the existing GE Cafe range for a cooktop and wall oven combo in which the cooktop might be either a Culinarian rangetop or a Bosch induction cooktop. Apparently, it would help the decision process to narrow the induction choice down, hence the question.

Ultimately, I think the comparison might well work out to something like, "would it be worth it to me to get a Culinarian gas rangetop for twice the cost of a Bosch 800 induction cooktop (if not the flex induction for 2/3 of the cost of the Culinarian)?"

However, sounds like RIkerk has not yet quite gotten to the point of deciding for sure to replace the existing GE Cafe range.

Rikerk, I am assuming you've seen the many threads on gas and induction here, particularly the two very long ones on whether anybody who bought induction now wished for a gas range/cooktop, instead. If not, and those threads do not turn up in a search, ask back and I'll find them for you.

No I have read many of the threads on induction & that the folks on gardenweb love induction & have no regrets about switching.

We currently have a GE Café Gas Range and also an electric wall oven.

I am definitely getting rid of the GE Café range. I was trying to decide between the induction & gas because we currently have a gas line & the induction would definitely require changes to our electrical. I really want induction & I think I am going to go that route.

I apologize for mislabeling my thread, but I did narrow my choices down to 1 rangetop & 2 induction tops. I should also say that I really want the flex induction....just not sure that I should.I want to decide before the end of April because Bosch has a $200 rebate on induction cooktops. And now I also need to pick another wall oven to replace the range oven. Oh the decisions never end!

Love our Bosch induction. Haven't ever missed the "flex" option, but then I don't think I've ever even used the bridge option. As everyone else has said, it depends on what you want to do. It wouldn't be worth 800 to me. Have you asked yourself how you'd envision using it? Maybe it would be worth it to you if there's no other easy substitute or if you just think it's cool enough!

rikerk - Just popped over to mention that, in the words of my Bosch dealer, "Don't pay too much mind to those Bosch rebate deadlines -- as soon as on promotion ends, another begins." We were in his showroom towards the end of March, with a March 31 deadline staring us in the face. Just our luck, watch Bosch decide NOW to change things up and lengthen time between promotions. We went ahead, only to find they resurrected pretty much the same rebate program start up on April 1. We don't regret our self-imposed rush decision -- who knows where we'd be without something lighting a bit of a fire under our butts! Anyway, point being, don't let a rebate deadline determine your fate!

Rikerk - hate those fumble fingers. It is a CTQ

I have been happy with my Rixi- I will look up the grout color and post.

I keep meaning to contact the tile peeps to ask how often to re-seal the tile so obviously I have not done so and it still looks new.

If you live near me, I have an extra box of tiles to share.

A2gemini I ordered 1 box of the rixi crema subway tiles about a month ago. I want to make a mockup board before we order the rest & decide on the grout. Glad to hear yours still looks good as new.

I bit the bullet and ordered the 36" bosch flex induction & the bosch side opening oven today

A2gemini which of the scanpan ctq do you have form surla table? I may order something

Will check

Rikerk

I haven't forgotten about you. I need to dig out the grout from the basement. Silly me, I brought up my kitchen box but never put the grout color in my box.

Stay tuned

A2gemini don't worry about the grout color. You don't need to go to that trouble. I have narrowed it down to 2 different color grouts. I am going to try to make a mockup board so I cab see how the tiles look as a whole.

I want to buy a scanpan CTQ which do you think is the most versatile & the best for the money?

Curious -- when you "combined two cooking zones into one continuous surface" -- do they cook at the same level? For example if they are both set to "6" are you getting the exact same heat?

I just wonder because my old electric stove (non inducation) did that but the one burner ran "hotter" than the other so food did not cook evenly.

I wish my induction stove (Kenmore) had a visual cue that a burner is on. For the second time, I turned on the wrong burner (front instead of back) to power-boiling -- unfortunately, I had an empty skillet on the front and it was smoking like mad!

I have not seen the flex induction in person, but I watched a great utube video of the bosch lady making all kinds of stuff (it was 8 minutes). I think when it is in the flex mode the front & back have to be the same temperature

Rikerk

I did find the grout. Tec antique white. Where are you getting your tiles from?

I couldn't find them in the Midwest and ended up ordering the tiles and border from CA and the medallions from PA.

Two really helpful items for cooking

1. ThermoWorks- thermoprobe- great to check fish temp while cooking

2. ThermoWorks(or other brand) Infrared scanner- my husband got carried away and got me the IRK-2 version. It has a circle of IR dots so increases accuracy. I check pan temps before sautéing or making pancakes. It is measuring surface temps.

I have an eclectic set of pans. Many were Try Me versions

I love my ScanPan but I only use it for fish, eggs, and just tried pancakes this weekend. (Worked great and allowed me to cook 7 at a time)

I try to limit non-stick cooking. I think mine is the $99 special at SLT(11 inch) don't even consider the other models such as the pro iq- I have one and it works fine but the bottom disc is not as broad as the pan. I also use it for eggs.

All Clad- work great - DW safe - some are 30+ years old but my newer sauté pan is large and great for "stir fry" and paella. I also have the square grid do with non-stick and makes great induction pancakes. The key is to allow the pan to warm up for a couple minutes so the heat gets to the corners. I don't put this one in the DW but I could.

LeCr enamel - works great but very heavy. I have the elongated roaster- 4.5 Qt? I also have a 2.5qt staub and made wonderful Irish soda bread in it this year. I also have the LeCr grill pan and panini press. I put the press on one burner and the pan on a second burner. Shhh- I do put both LeCr and Staub in the DW

CIA- bought a mini set of Culinary institute to bridge missing gaps- 4qt, 6qt and a fry pan. It came with a free mixing bowl(from the Compleat Baldwin Brass in West Reading Pa- free shipping) It is a nice weight and I toss it into the DW- finish is really nice. I tend to use a calphalon glass lid so I can see inside- really nice for rice!

LeCr SS- yes, they make SS- or have someone make it for them. Nice weight and works well.This is a toss up between the CIA and LeCr SS for everyday favorites. I only wish it had a glass lid but bet I can find a mate.

Demeyere sauté pan- sure is pretty but I hardly ever use it. It works fine but just isn't the right size/shape when cooking.

Calphalon- yes they make an induction pan- I would avoid them. It is the only pan that warped- probably when I was de-glazing. B3 took it back and gave me a credit.

I am sure I missed something.

Bottom line- most pans work. Layered pans are more likely to buzz(although most of our buzzing is coming from interference from a defective light- I have to replace it)

Link to Scan Pan

ScanPan CTQ skillet

Picture of griddle and pancakes

Sorry for getting long winded. Have fun shopping! Now to figure out how to get rid of my Calphalon anodized pans. Yup- they are as eclectic as the rest of my pans.

A2gemini

StirFry- answering yours separately.

My mother taught me to never store a pan on the stove when not in use. I follow her wisdom to avoid the issue. I almost tested mine when I was steaming veggies and the pan dried out. I noticed it relatively quickly and I didn't have my IR probe at the time. I allowed it to cool and it was fine.

If your cooktop is not a true bridge, 6 will be different on both burners. I have not used a true bridge to verify if you can have more than one temp- it would be nice as you might be griddling two different foods.

Wolf came out with a 5 way bridge- but not up for discussion with DH - so plan to live without flex or bridge for another 17 years -LOL if appliances will last 20 years anymore.

I have always cooked with gas but when we moved to this home my choice was electric or induction. Against county laws to cook with propane in the kitchen, and there is no gas up on this hill. Everyone has electric. I LOVE my induction! I love that I can move a pan without a pot holder. Only the food gets hot, and the kitchen doesn't heat up like when cooking with gas.

A2Gemini I am getting the rixi tiles from Best Tile in Niskayuna, NY. I already bought 1 box so I can do a mockup. I just need to figure out how to secure them to something. Wow thanks for the write up on the pans. I was thinking about getting the steam grill pan made by Staub at La Surla Table. The 11" is what is was considering in the Scan Pan CTQ (no lid correct)

Only the food gets hot.

For those of you who might be considering induction - the PAN gets hot, the cooktop itself only gets warm/hot from the heat transferred from the hot pan. It is absolutely incorrect to say only the food gets hot, or that the cooktop itself stays cool --- you can scorch a paper towel if you leave it on an induction hob long enough.

sjhockey - I was thinking the same thing: if the food gets piping hot, there's no way the pan doesn't get hot, too.

The way induction works is by heating the pan!

"The way induction works is by heating the pan!"

The pan is not heated, but is heating.

Since the pan is not energized by a heating source and its temperature is easily limited by the content it is cooking (say if the content is water-based, then it is mostly limited to 100 C). The highest temperature in the whole IH system (at the pan) is usually nowhere near the temperature observed in these traditional method (fire or electric heating elements). Another benefit is that the IH range is able to receive proper temperature feedback from the cookware (useful, e.g. for deep fry), while otherwise would be totally interfered by the fire or heating elements themselves (therefore nobody had this feature before IH).

I knew I'd be in trouble for saying that. The food does make the PAN hot, but in my case, not the handles. I never need potholders, but that's just me. Microwave same thing. Heats the food.

And you never need pot holders to lift a bowl out of the microwave? what about when you use a cast iron pan on the induction cooktop (since it's the same material and integrated with the pan, it seems impossible that it would not also get hot).

Further: "And that's all that an induction hob does: it generates a constantly changing magnetic field. It does not generate heat directly. You can put your hand on top of it and you won't feel a thing. (Warning: Don't ever put your hand on a cooktop that has recently been used for cooking because it may have become dangerously hot from the cooking pan that's been standing on top of it.) ....When you stand a suitable cooking pan on top of an induction cooktop that's powered up, the magnetic field produced by the cooktop penetrates the metal of the pan..... So the metal pan gets hot and heats up whatever food is inside it, first by conduction (it passes its heat energy directly to the food) but also by convection (liquid food rises and falls in the pan carrying heat with it)." (from ExplainThatStuff)

[Note where it says the "metal pan gets hot", not "the food gets hot and heats up the pan" - scientifically, the magnetic field heats up the pan, and the pan cooks the food, which I suppose can then make the pan even hotter]

In mw case, mw energizes the food, then food heats the container. In IH case, alternating magnetics energizes the container (i.e. the bottom of the pan), then the energized portion of the container heats the food. Then the heated food and energized portion of the container further heats the unenergized portion of the container. The handles do not get hot because generally IH only energizes the surface being very close to the coil (i.e. the bottom of the pan) and the handles are far enough from the energized portion. If one wants "whole pan experience", then gas is the option. The temperature rise at the handles will be due to traditional heat transmission. For example, if you have a full pot of food, the handle will get hot.

Rikerk - yes, the one without the lid. I did notice that you can buy lids but I have an All Clad lid that fits for the few times that I need it.

Great that you found a place for the tile. Just be sure the tile is sealed before grouting. I think they sealed it before it was put on the wall but I was not home.

RikereK -Oh no - A steam pan and I don't have one... Now, can I find another spot in my kitchen. I am getting rid of my ice cream maker as I use my Vitamix to make ice cream when I don't buy it. I was never geaked at the home made stuff in my ice cream maker.

Good luck! I will be watching for your reveal!

For the hijackers - how about starting a new post to discuss the merits of pot holders/no pot holders and if the pan gets hot. For now,I will add my 2 cents - glass gets hot - the cooktop can burn you even though the cooktop is not heating. If you don't have heat resistant handles - you will need pot holders.

Back to the question of to buy the bridge feature or not. I don't have a bridge feature on my GE Profile Induction. But when I am making turkey gravy in a large roasting pan I put it across two medium burners front and back and turn both on. It works very well. There isn't a huge space between the two hobs and I think the roaster heats quite evenly. So I can still use a large pan or griddle fairly effectively, even without a real bridging feature.