Induction vs Gas
Few sights are more satisfying when walking into a new or freshly remodeled home than a whopping 6 burner gas range with all the bells and whistles – a major component of the chef’s kitchen we all gush over. When compared with the classic exposed coil taking too long to heat up and nearly impossible to maintain a consistent heat, the gas range is a work of art. Maybe we just like seeing the flame, but with advances in new technology the question of sustainability presents itself. The future of cooking could very well be induction stove tops rather than gas for several reasons outlined below.
In the video below, it was demonstrated that 60% of the heat coming out of a gas stove goes into the air and 40% goes into the pan, while induction allows for 90% of the heat to go into the pan.
Simply put, induction is a faster form of cooking than gas. In the video below, we see a large pot of water start bubbling after just 30 seconds. 5 minutes later, the pot was boiling. When compared with gas at over twice that time, the proof appears to be in the puddin’!
This also applies to restaurant kitchens where the kitchens get miserably hot from gas burners on high for hours on end. The cooks get uncomfortably hot, and therefore more tired. Since induction uses magnets to heat the pot and not the air surrounding, the kitchen maintains a cooler temperature allowing for cooler, happier, and arguably more productive cooks. The same applies when using induction at home. Your kitchen remains cooler allowing it to be a more usable space for entertaining while the cooking occurs.
Cooking with induction is a safer approach to cooking, which can be particularly beneficial if you’re cooking with kids. The stovetop doesn’t actually get hot so you don’t have to worry about burning yourself. Induction also times out, so you won’t have to worry about accidentally leaving the stove on!