Easy to clean cooktop = Induction

Induction is not radiant heat. Induction heats the vessel where you cook through a magnetic field. Nothing gets baked on to cooktop. Wipe with cloth and water or Windex and it’s perfect. Induction is powerful and just as or more responsive than gas. Induction compatible cookware is magnetic. Yours may already be; check with a magnet.

My number 1 regret about my 5 years ago remodel was that I chose a GE Profile gas cooktop. Not only is it a m*****r f****ng bear to clean (grates weigh a ton, one of these days I will break a finger or toe) but it actually boils water more slowly than my now-gone 50 year old humble builder electric cooktop. The flames seem non-uniform and I've had the GE tech out several times with no improvement. After paying to have gas newly installed there, I am now seriously dreaming of pulling it out and installing induction.

There is no such thing as an "easy to clean" gas cooktop. We are replacing our gas range with induction because I loathe, hate, despise, cleaning the top.

I have a Thermador range and while the grates are heavy, I have found it very easy to keep clean. The black enamel surface and stainless steel cleanup very well with a little Dawn on a wet paper towel followed with a micro fiber cloth. The one or two times I had hard to remove burned on grease I violated the owners manual and sprayed a little easy off on a paper towel for a very targeted application. Cleaned up beautifully and left no marks whatsoever. That being said I clean it up every single day, only takes about a minute.

Another induction fan here. I love the ease of cleaning and the responsiveness. Bosch units are great.

When it comes to altitude, its just a matter of changing the jets, and maybe the regulator. This is something your dealer should be able to do for prior to delivery or at installation.

we purchased the https://www.frigidaire.ca/Kitchen/Cooktops/Gas-Cooktops/FPGC3077RS/

so far it okay, but yes the grates are hefty... first time using a gas cook top here.. but if I had to purchase again, I would look for the combo of induction & gas more $$$, but worth it,on hindsight.

Have to ask, where do you live? 9000k ft....

smilythecat - crested butte, co :)

If you do decide on induction investigation Bosch and Miele have 17 levels of power adjustment plus timers.

I'm sure induction is far easier to clean than anything else, but I don't want a cooktop whose life expectancy is so short. I tend to think of stoves as an ever 30-40 year purchase! My own O'Keefe & Merritt was built in 1948. I bought it, reconditioned (ie new hoses and steam cleaned) in 1982. It's still going strong! I just need something in my life on which a clock is not clicking until I must replace it.

I'm with Anglo; however, I don't think that you can purchase a stove these days that will last for 30-40 years. Induction, gas or electric. Maybe wood.

We used to live in Colo and back packed in the Sangro de Christo mountain range. We just had a camp stove or camp fire and the water would be boiling like crazy but luke warm. We could never get it any hotter and limited ourselves to lukewarm coffee., but then we were young and tough:)) Not sure an induction range can overcome those physical limitations i.e. high altitude less oxygen. All of you chemists out there probably can explain it better.

Inga

I know there are huge fans out there but I'm sticking with gas. :)

Why?

GE MONOGRAM Sealed burners........fabulous.

Appliances aren't made to last 30-40 years any longer - gas included. (Although, according to This Old House, gas cooktop is the longest life expectancy of home appliances at 15 years. Another site says induction is 8-12 years.)

We have this Dacor cooktop. Very easy to clean. It'll get some discoloration around the larger burners after extended high flame cooking, but with a bit of Bar Keeper's Friend and a few minutes with a plastic scrubbie sponge, it looks like new again. The grates are very sturdy, and still look new even with me dragging heavy cast iron pans across 'em.

Induction is great for cooking with water, but some items cook easier with radiant heat of gas.

Would you give some examples of these items? I've used both and haven't experienced this.

WRT the comment about some foods preferring radiant heat to induction, that makes no sense to me. The heat source is immaterial to the contents of the cooking vessel on the hob. The heating source does not come into contact with the food- unless you are cooking directly on the flame or the electric coils.

It'll get some discoloration around the larger burners after extended high flame cooking, but with a bit of Bar Keeper's Friend and a few minutes with a plastic scrubbie sponge, it looks like new again.

I need 30 seconds to clean my induction cooktop. I'll take that over a "few minutes" any day.

Induction is great for cooking with water, but some items cook easier with radiant heat of gas

Yes charring things like peppers or roasting marshmallows.

Yes charring things like peppers or roasting marshmallows.

Flambé is also easier with gas. Here's the order of events in our house—

1. Add booze to pan
2. Get wife's attention.
3. Tilt pan to ignite fireball.
4. Listen to wife scream.
5. Laugh maniacally.

If I had to get a lighter to ignite the booze, it'd ruin the surprise part of my flambé surprise.

Roasting marshmallows over the gas hob would end up a huge mess if I were the roaster. Hahahaha, no way would I have ever thought to do that over a stove.

Even if I had gas, I think that I'd use the broiler or comal to char peppers. I guess I'm too impatient to stand there holding tongs. I have a hard time stirring something for a long time, too. I'm always looking for anything else to do.

Ya got me there Joe T. LOL

I always thought any of my gas cooktops were a PITA to clean. The last one I had was a Wolf. When I moved I had to either run a gas line or try induction. I decided to try induction and I pretty much dismissed all the ease of cleanup hype. Well now that I have induction I get it and every time I wipe that thing spotlessly clean in 15 seconds I'm reminded of what a nuisance it was cleaning the gas cooktop.

I'd say if you're set on gas, accept that it's not an "easy" cleanup.

I've had a Bosch induction for the past 4 years. Glass top radiant electric prior. I hate cleaning my induction. It doesn't just take a few seconds. There always seems to be a film that can't be removed easily and leaves streaks even after using cooktop cleaner, plain water/dawn etc. No matter how long I take to rinse/polish...then if someone else cooks on it and doesn't wipe it afterwards I end up having to clean again before I can use it, or just plain dust settling on it between uses. Even my glass electric ranges weren't as difficult to keep clean.