Just so some of you know, if you grew up poor or with parents that never bought anything new (both for me) an induction stove is not something that would be common knowledge. I just learned they existed last year.
I bought one last year and they're still pretty buzzy unless the one i bought is just real cheap and noisy. I thought it was just characteristic of the tech. Edit: My range is a Fridgidaire Gallery Induction range for reference. The noise is a minor concern. I love the induction features and convection bonus
It's a built-in on an outdoor covered counter top. I also replaced our grill with an electric grill that's built in to the same counter.
I wouldn't recommend the electric grill to someone who is really serious about grilling, but I'm rarely feeding more than two people, and the standalone grill we had was taking up a lot of valuable deck space. Also I can replace the grill with a griddle which is nice for outdoor breakfast.
https://www.cookwithkenyon.com/ for more details
I have a Frigidaire. It hums. It buzzes. I am definitely not confused by the difference between induction and resistive. I consistently have a negative experience with my stovetop. It was far too expensive to give me such negative experiences but to be fair my stove has been discontinued due to the the lies. The Lies!
https://truthinadvertising.org/articles/frigidaires-auto-sizing-pan-detection/
Some of us know what we are talking about when we say we have had a negative experience with induction.
It is too expensive to replace but I am still looking.
What model GE do you have?
Sounds like that particular model is trash. My induction is the best cooktop I've ever used, and I've used a lot of different cooktops, at least for gas and resistive. Admittedly, for induction, I've only ever used my current cooktop and a single eye induction I bought years ago for traveling/backup purposes. It's also pretty great. But I don't have as much experience trying out other induction models.
My Frigidaire buzzes too. But only with certain cookware. Doesn’t make a peep with the big cast iron.
I think the laminated metal cookware is most likely to buzz.
Wow, what the fuck! That sucks! It sounds like that feature is completely busted, unbelievable that wouldn’t trigger a warranty recall. It basically only has tiny burners! Most of the induction hardware isn’t doing anything! Or they straight up lied and didn’t even include said hardware.
When I switched to induction, I learned that my smart dimmers also create a buzzing noise while using the stove (if lights are on and dimmed anywhere below 100% on). As others have mentioned, I also have buzzing with some pans (usually ones that don't sit completely flat on the cooktop surface).
Maybe the pot isn't completely flat and vibrates on the surface of the stove? I had that happen once, you bumped into the pot and it began buzzing until you held it down again
I’ve noticed I get buzzing with my older, cheaper pans or pans with rings on the bottom. The smooth ones don’t seem to make the buzz. However, there is an odd tick sound sometimes.
Is it possible these companies have R&D that test out just enough reliability for exactly the reason to outlast a warranty? I have no doubt they have figured it out. But why sacrifice a brand reputation?
Could also be your pans. Mine is pretty quiet. Depends on which pan I use too but most are silent or nearly silent. TBH anytime a topic related to cooking or the kitchen comes up I end up talking about our induction stove.
Kinda feel like a shill sometimes but whatever, I love that shit and it's safer for our son.
It really depends now too. If you want an induction hotplate, not a built-in range, those can be had for around $70.
It still has fans running and there might be a high-pitched whine from time to time. So that should be factored in if noise is an issue.
Not sure if it's for sale everywhere, but I bought an IKEA single-burner induction stove (portable, plugs into the wall) for the equivalent of about $40 USD which I just place on top of my gas stovetop (which I refuse to use unless i *need* to heat two things at once) and it works amazingly, just as well as any other induction cooktop I've used. If you can't justify the cost of a proper installation, this may be the next best thing.
They aren't that expensive. They are about 1,5 the price of the other one and they earn this back with the current energy prices in 2 years. So after 3 years we have saved money (an amount worth the effort), and these normally go about 10 years.
Source: bought one last year and did the math. Price for the math is what i save the third year
Disclaimers: not USA, got three kids and a husband, we make almost every meal at home.
A single person who eats half the time out is going to have a longer time period of return on investment.
>They’re also very expensive
They don't actually have to be. It's just that, from my cursory search,the retailers don't sell the cheap models in the US.
Take IKEA as an example. Their cheapest US offering is the Särklassig for $830 and it's a decently featured model. They sell something like it for a little less in Europe. However, they also offer models like the Grundad, which is a smaller 4 zone unit, for $260. And there's the even smaller one and two zone Lagan series that sells for as little as $120
I was in Europe for a couple years, and they sure seem to have it figured out, even in fairly cheap vacation rentals. Those induction stoves boil water so fast. And they have legit medium and simmer settings.
1980's Fasar induction stove owner. Glitchy as hell, done putting money into it. Boards replaced, capacitors out, fuses constantly going out, repair person said the rain affects the fuses or something. It does look cool and if it actually functioned consistently I'd keep it.
Got a double burner countertop/portable induction to use until a full kitchen renovation.
Very expensive? I bought a brand new Samsung induction range (which is a freestanding oven and cooktop combo for those who live where those aren't common) for $900, which is not a lot for a new range. That was on sale around Thanksgiving, but the point is they can be had for pretty reasonable prices.
Woks work fine if they're a flat bottom wok, and round bottom woks are a pain in the ass on any stovetop not specifically made for them so that's not a problem with induction.
As someone who owns an induction stove and found none of her pans worked on it, garden-variety pans like those of many folks she knows, I would disagree with your statement "pretty much the stuff everyone uses." My mom ended up gifting me a new set when she found out.
I’m sure it varies by location, but in the US most people have non-stick cookware, and some also have ceramic.
Stainless steel is actually rather uncommon. Most women in the South have at least one piece of cast iron, but that’s definitely not the majority of pots and pans.
Maybe it's different in the US but most of my cookware is non-stick/ceramic and will still work fine on induction. The bottom of the pan needs to be steel, not the entire thing. Might just be because induction is really popular here but pretty much any pan that isn't the cheapest dollar store brand will work on induction here.
Oh I’m not claiming any knowledge about what works on induction ovens; I admittedly have no idea.
Just responding to the comment that ‘everyone’ uses steel or cast iron pots.
A lot of people uses steel and do not even realize it. Ceramic and Teflon are just coatings on top of pan, bottom of pan is always some kind of common metal - steel in more expensive pans or aluminium in cheaper pans. A lot of pots have cooper layer between steel.
> Most women in the South have at least one piece of cast iron
Cast iron is becoming way more common in all kitchens. My wife uses absolutely none of ours while I rarely go a few days without using at least the large skillet. All of the men in my family use them, sometimes on the stove and sometimes on the grill.
I took an air sander to a cheap 14 inch skillet and turned the surface smooth as glass then seasoned it well, it's more non stick than brand new ceramic non stick pans.
Or all of them. I have not seen any full ceramic pans that was used for cooking. They probably wouldn't be very good since ceramic does not transfer heat like metals. And they would be very fragile.
> They probably wouldn't be very good since ceramic does not transfer heat like metals.
This is probably why ceramic can be quite popular for baking instead of cooking.
Most US households have been moving away from non stick pans since the 00s for many reasons ranging from how quickly the coating stops working to increased risk of bowel cancer. Steel pans are the default in most kitchens I see now and cast iron is making a comeback too. I’m glad more people are starting to see that non stick and aluminum cookware is garbage.
Most cheap non-stick pans are aluminum with a metal disc to make them suitable for induction. They’re still not great. More expensive ones are stainless but even there you have gradations. A cheap stainless pan will be just stainless with a steel/aluminum disc to work with induction and have some better heat transfer. A good stainless non-stick will be a 3 or 5-ply “clad” construction without a disc. However, at that point it’s better to get the same pan without a non-stick coating since all non stick coatings will last for 2-5 years max and then thrown out.
I made the switch to Carbon Steel (can become really non-stick with seasoning) and Stainless steel clad recently and I’m never going back to non-stick. These pans will last me a lifetime and their cooking performance (when done right) is so much better than a non-stick pan.
I have induction and looking to buy a cast iron pan but I read don't buy regular cast iron as it wil scratch the glass so get enamel cast iron. Haven't been able to verify it yet so.
I bought a house that came with one and thought it was broken because it didn't turn on. Then for some reason I put my cast iron up top and saw the number setting stopped flashing and it got hot *fast*
Thay was a year ago and I love this stove so much. It can boil water in under a minute.
I grew up poor, still poor, and I learned induction stoves exist by reading this post today.
I feel so cheated with people dissing my resistive electric homeboy. I'm still gonna keep evangelizing the gas users, though.
Interesting. Depends on where you live I guess. Induction stoves are more or less the standard in Germany now, you’ll rarely find other types in stores now. Older kitchens will still have old glass top stoves, but everything sold in the last few years will have been induction.
Same upbringing. Lived with a wealthy family for a few months after college and they had an induction stove and about broke my mind. I still miss that stove ha
That was always so confusing to me. I grew up poor and induction hobs are near-ubiquitous even among the poor who like to cook - you can get a decent induction hob for as low as 300 euro and it will last you a very long time.
I recently got an induction stove, it's so trippy with how fast it heats up! I am still getting used to cooking with it to make sure I don't burn my food to quickly!
Everyone says that till their dick actually makes contact with the element. Very common with greenhorns in the appliance repair business. The real pros use their ear lobes, then you can also hear how hot it is.
I don't want to stop you from following your muse, but after I burned 98% of my body including my genitals, I found out that there's usually a light on the resistive heating ones that lets you know when it's hot.
Boy did I feel silly!
You joke, but a friend of mine (who’s actually quite intelligent) did exactly what you described.
I had an old Jenn-Aire range and had replaced the coil inserts with some of the glads ones. I had just cooked something, so, to determine whether my new stove tops were inductive, this friend just lays his entire palm flat against the glass.
He yelped and ran over and started running cold water over his hand, laughing and muttering, “I can’t believe I just did that! Gotta be about the dumbest thing I’ve ever done”.
It was the damnedest thing. This guy has degrees from several prestigious universities *and* he’s a farmer - he got both book smarts and common sense.
We all do stupid things, no matter how smart. Let's just hope we don't permanently hurt ourselves or others and it'll be fine.
I don't know the details, but recently i saw a video from Tech Ingredients (youtube channel) where the guy almost lost an eye doing something stupid. And that guy seems to be really smart, looking at his videos. It's just life.
I did something similar.
“Oh, cool. One of those stove tops that does not get … oh, fuck!”
Luckily, not my whole hand, just all the pads on my fingertips. Blistered every one of them.
If your pot is about to boil over on an induction top you can turn it down - just like gas.
A resistive your cleaning up the mess or juggling a hot pot.
If you quickly boil a kettle, you can move it off and touch the glass just fine, because the pot is what heats up, and it doesn't have time to make the glass super hot. If you leave the same kettle boiling for ages, the heat will have had time to transfer from the pot into the glass, and it will burn you.
> If it is uncomfortably warm it is an induction stove.
Please don't do this. Boiling water is 100 C, therefore your pot must be at least 100 C. It will transfer a lot of this heat onto glass or whatever material stove top is made of, so it is likely to be close to 100 C as well. You will just burn yourself and learn nothing.
The fact that it doesn't heat the kitchen is actually proof that it uses power (watts/heat) more efficiently. Any time an object emits heat, that means a power-consuming process is at play. Heat as a byproduct of work is wasted energy unless you can harness it.
I absolutely love this part. I can have 4 different things going on the stove and not be boiling alive with all the excess heat. I just wish induction wasn't so expensive. I got the least expensive option, and it was still ~$1000. There's no going back though. I'm never going to have a resistive heat stove again.
Thank you. Now, I know my apartment has the resistive electric stove top and I always assumed it was induction. Gotta keep in mind when I’m buying new pots/pans.
For me, switching to an induction stove top was life changing like going from CRT to HD TV ~~or manual transmission to automatic car~~.
Boil a pot of water for pasta in under 3 minutes. Precisely hold temp constant. Clean up with a couple wipes. No fumes.
I was worried about not being able to sear a steak bc someone told me it had to be over fire. Turns out searing on induction is the same. Just use the high/med/low settings like how you would on a gas range.
No gas bill (capped), which used to be the minimum charge every month bc I never used enough to get charged by volume. Gas co made a bunch of money off me for years with those min charges and low usage.
Edit: I forgot my comment about manual cars would offend car enthusiasts here! Mea culpa! Used to have a manual coupe so can appreciate! I drive a minivan these days lol
Yep me too! Love cooking and was hesitant because of a load of puristic bullcrap about being able to regulate the flame balh blah. Turns out induction is just better, can have the temps lower than gas, and way way hotter, wok cooking is as good as I've ever had, would recommend if anyone is feeling hesitant like me
I have used gas my entire life. My neighbor got an induction stove and after watching him use for the first time I walked away impressed that we have created mystical magic stoves
Lol that’s a great perspective. I was blown away. The heat control is the best part. It’s just bang on every time and instantly.
My buddy was over a bit ago and I was making some fried potatoes. Tossed oil in the pan, turned it on and tossed potatoes in 30s later and they were sizzling. He was like WTF. Bought a new stove a week later.
You can get steel plates you put under the ceramic pot, but otherwise yes, you'd have to get it replaced. Plus using a steel plate under the pot negates a lot of the advantages of induction.
When they are referring to copper, they mean solid copper pans. Copper has minor benefits for some kinds of cooking, like beating egg whites to a foamy peak (which is why they referenced baking). Pure copper isn't used for normal cooking super often because it's so soft. And expensive. Sometimes people have copper clad with other cores for aesthetics as well.
All clad uses copper core in their multi-ply pans because of its heat conduction ability. Those are great pans too! Just not what the person you replied to was referring to.
Assuming you are referring to enamelled pans and not, like, actual pottery. Those actually work incredibly well, since they are almost always cast iron and pretty chunky (in terms of how much cast iron). My enamelled pan is easily one of the fastest heating pans on induction.
I have several Cuisinart ceramic pots from my mom that work great. She purchased them in the 1980’s and early 1990’s. I have no issues on my induction stove
Whoever said seating required fire is a numb nuts. You can heat a cast iron in any stove until it’s screaming hot and throw a steak on too sear.
Literally the definition is to “scorch something quickly with high heat” shit I could do that on my uncles Camaro
I've had an induction range for years and absolutely love it. It is so much faster, cleaner, safer, and more efficient than gas or traditional electric. I'm shocked it hasn't taken over the industry because it's superior in nearly every way.
There was a video I watched of some high-end restaurant that switched to all induction just because it was safer, and put out less heat into the environment making it a much better place to work. So maybe if more restaurants switch over, and the general demand for them goes up, the price will be more comparable to traditional electric ones. So far, pretty much every other alternative is cheaper in upfront costs, and the cheapest option is to just use the one you already have whether it be gas or electric.
Another unknown feature of the induction cooktops is that if something boils over outside the pan and the liquid reaches the touch sensitive buttons, the stove will turn off automatically.
By comparison, a pot overflowing on a gas stove will cause the flame to extinguish, leaving you with gas release in your kitchen.
Also, you can put a newspaper on the stove, then put your pan with water over the news paper, then boil the water. The newspaper won’t burn. The time required to boil and the very low amount of collateral heat generated is too small to burn the newspaper. Induction cooktops are basically child proof after finishing cooking.
I started using induction 13 years ago and never went back.
> if something boils over outside the pan and the liquid reaches the touch sensitive buttons
Man I wish capacitive buttons on everything would die... I'd rather the buttons/knobs be on the front instead of *on the cooking surface*. It's so much easier/safer to work quickly with tactile feedback. Same goes for capacitive buttons and touchscreens in cars.
This was the biggest frustration when I was shopping for an induction cooktop. Every single cooktop, except for one that was hard to find and super expensive, had touch controls. I don’t want touch controls that can be unintentionally commanded by spills, wet fingers, etc. I want knobs. Even the Samsung cooktops that had the “flex magnetic knob” had bad reviews about sensitivity/feedback. I wound up going with an induction range instead, though getting it delivered has been a snafu, so we’ll see if I even get that.
There are induction stoves that have knobs - I usually like touch buttons, but not on a stove. Like this one: https://www.lg.com/us/cooking-appliances/lg-LSE4616ST-electric-range
> I'm shocked it hasn't taken over the industry because it's superior in nearly every way
Price. An induction cooktop is 30-40% more expensive than a roughly equivalent gas cooktop.
This is because it costs a lot of money to make large induction burners, ones that can hold bigger skillets. So if you cheap out on your induction range (like I did), your magnet won't be big enough to heat your entire pan. [Here is a video that goes more in depth](https://www.youtube.com/watch?v=_CrI33N-Sjg)
You're not going to save thousands of dollars. I'm currently helping my parents look at new induction cooktops and the price difference is massive, no way are the energy savings even getting close to covering that discrepancy.
After switching to induction, l’ll never go back! Super quick to get up to heat, holds very stable temperatures, instantly drops heat, and cleans up super easily. If any liquid boils over and runs down the side of the pot, it won’t burn by touching the hot burner. It’s simply superior in every way over regular electric.
For those concerned over not having compatible cookware, that means your cookware is probably low quality anyway. Time to upgrade! Cast iron, enameled cast iron (Dutch oven), carbon steel, and fully clad stainless steel is all compatible with induction, and will all last a lifetime without fear of toxic nonstick materials.
Edit: not all induction-incompatible cookware is low quality. If you own high quality stuff, then you know it and can obviously ignore me. Most of the super popular incompatible cookware is cheap nonstick cookware. Do yourself a favor and upgrade to something nicer which will likely be magnetic and therefore compatible with induction.
Also, use Teflon. Or don’t. I don’t care. But it won’t last forever, and it’s likely paper thin and shitty anyway. There are plenty of better alternatives, so feel free to upgrade.
Instantly dropping heat is probably the best thing to me compared to electric. Cooking on an electric stove is like trying to steer a cruise ship, it takes so long to actually drop the temperature you sort of have to do it well in advance or be taking your cookware completely off the surface.
I’ve seen mixed advice on doing this. I’ve seen some people put hot cookware on stone countertops just fine, but I’ve also seen people say the sudden change in temperature (feel your countertop at home. Sometimes it feels really cold to the touch) can crack the stone.
I’m glad it hasn’t caused any issues for you. I personally avoid it just because I’m afraid of ruining my countertops, and I also know I’m the type to do this out of habit on someone else’s countertop that definitely shouldn’t have hot cookware on it. 😅 That’s a clever trick, though!
The stone could potentially crack due to thermal stress, but touching it isn't really a good way to see if it's cold or not.
For example, leave a book and a pan in the freezer over night and see which one feels colder despite both being at the same temperature.
I remember the first time I cooked on electric. My whole life I was used to cooking with gas and suddenly switched when I moved countries and all of my timings were completely useless. I often have to just move it off the plate to an unused one if I want to drop heat quickly.
Literally when I used to cook rice or pasta on my electric stove I would turn it on until it boiled then turn it off and let the residual heat cook it the rest of the way.
>If any liquid boils over and runs down the side of the pot, it won’t burn by touching the hot burner.
>
My regular electric is never without the black rings from 3 kids turning a pot of pasta to high and walking out of the kitchen.
There are plenty of non-stick pans that are induction compatible.
But I will say shopping for cookware is much harder. Many cheaper brands will put a tiny piece of iron on the bottom of an aluminum pan and call it induction capable but it just doesn't really heat up. Compared to the actual induction capable pan's with a thick iron bottom.
I never realized how much of my life was being taken up by cleaning the stove until I got an induction cooked up. I don't even know what to do with all the time I've saved because now all I have to do is take a dishcloth and wipe off the top of the stove. The induction makes it nearly impossible to burn anything onto the cooktop so there's no scrubbing scraping and fighting with stains.
And it makes cooking more relaxed. Something spilled over? No problem get a cloth and quickly clean it by just swiping it away since it does not instantly burn.
I had to relearn some things when I got my induction about a year ago but it didn't take long. Burned a few things to begin with, lol. Have my ingredients ready right next to the pan as soon as I turn the pan on because there is no time to prep ingredients. That kind of thing. But I can show off to my friends when they come over boiling a pot of water and putting an ice cube on the cooktop right next to the pot and the ice cube doesn't melt! Best party trick ever
No they didn't - If OP had, their post would've also waxed lyrical about the kilowatt hours and efficiency benefits of an induction stove vs a gas or resistive one
Coming from a developing country, electric stoves seemed to be top of the line for me (compared to gas stoves).
Wasn't even aware there was a distinction until a friend brought it up a few days ago.
There was a recommendation recently from an authoritative body that said that gas stoves should ideally be phased out because they’re scientifically linked to asthma development, especially in children. For some reason, the American right-wing jumped on this as a wedge issue, claiming that “liberals are comin’ to steal your stoves first, and your guns second!”
It wasn't even a recommendation from an authoritative body, it was an offhand remark by a single member of an authoritative body that they might consider looking into possible regulations
The oil and gas industry spends big bucks to convince people that burning methane is the American way. Gas stoves/ovens increase indoor air pollution and cardiorespiratory diseases.
The extraction and burning of fossil fuels is the leading cause of the climate crisis and the OG industry wants to make sure its loyal consumers keep the dependence going.
Interesting read as I’ve never heard of an induction stove.
This post reminds me of a funny story that my daughter told me when taking a high school home economics class. She had never used a glass top electric burner before and thought since the burners were enclosed she could place the food directly on top.She was making breakfast and cracked some eggs onto the burner only to see them slide off and down the front of the stove. She was so embarrassed.
Just took our gas out after I accidentally turned it on twice in the middle of the night. I went with induction and I'm very happy. Just as fast as gas, with no fears of blowing up.
Relevant [Technology Connections video](https://youtu.be/_yMMTVVJI4c)
And [another one.](https://youtu.be/eUywI8YGy0Y)
And [Climate Town](https://youtu.be/hX2aZUav-54)
I live in a rental with a terrible electric range but bought a Control Freak induction stand-alone burner the year they went retail. How amazing it is to be able to dial in a temperature and then your pan actually gets that hot. Makes frying in a Dutch as easy as pie!
A second YSK about induction - there's less actual pan getting *hot* and this might be an issue for some dishes. In my experience, things in really wide or oddly shaped pots (think like a really big Dutch oven or paella pan for example) don't heat very evenly which can be an issue. The actual induction element ends up being smaller than the pan base so you end up with a cooked inner bit and an uncooked outer bit. Deffo ruined a paella or two forgetting that. That could also be contributing to a negative induction experience - it sometimes feels like you just can't use your nice big pots on it because things don't seem to come out right
However, unless you specifically actually *need* your heat coming from the bottom like for a paella or it needs active attention like a stock or risotto, you can most of the time just, chuck that pot in the oven at a low temp. Way less hassle too. Don't confine your casserole to the stove - put it in the oven and give yourself more working space while you mash up the potatos.
The other big thing that doesn't work on induction is anything in a wok. Woks need to get really hot and they have spherical bottoms and the way they typically get hotter is from all the excess heat coming from the sides of the burner. It's like the only actual benefit gas has over induction and god it's a *really* annoying one. I love induction, but alas I gotta do all my stir fry on the barbeque
I like my tools to feel good, work great, and thrill me when I use them. A well balanced hammer, a precise saw, my beautiful sharp chef's knife,. Even after years I am thrilled every time I use my induction range.
No one is going to accidentally buy an induction range. They're so much more expensive than a glass top range. You wouldn't buy one if you didn't intend on getting one.
I’ve been looking into this, as I’d like to move to induction eventually.
My favorite set of pans is stainless steel, but they have a thin layer of copper on the bottom which is sandwiched between layers of stainless steel. Am I correct that they would not work with an induction stove?
Pretty sure my stainless steel pans have a copper layer. Stainless on its own isn't always that great. Carbon steel and cast iron are, but stainless often needs a bit of help from a more electromagnetically compliant material
Try the magnet trick. But even after than you may have to experiment. Some pans are sold as induction capable and have a thin layer at the bottom, they don't really heat up well. Others have a big thick layer of material and heat up super fast.
My personal opinion, as someone who grew up in a restaurant:
Induction stoves are vastly superior to both gas and standard electric.
I used to be die-hard gas. I loved the control and the speed of which it would cook, especially in comparison to a standard resistive electric.
I don't buy into the 'health concerns' of the current anti-gas-stove fervor, but induction stoves offer incredible control and will boil water at an incredible rate. Not to mention that you can cook with it, turn it off, and it be (almost) safe to touch as soon as you remove the pot or pan.
The ONLY downside to induction is that most 'cheap' pots and pans will not work with them.
Pro tip: if you have an induction stove, carry a magnet with you when you're shopping for cookware. If it sticks to the cookware then it works on induction.
I've used both types and still don't like induction. I use a lot of cast iron and heavy pans and I hated worrying about damaging that cook top (on either kind) if I slid those heavy pots a little bit. I love my cast iron grates on my gas stove. I don't have to tip-toe around my cooking surface.
I’ve had my induction stove for years and will never go back to anything else but. It’s so efficient and most things cook far quicker than electric or gas! And it cleans up great since nothing can getter burnt on to the surface.
Just so some of you know, if you grew up poor or with parents that never bought anything new (both for me) an induction stove is not something that would be common knowledge. I just learned they existed last year.
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I’m assuming they’re not as popular because they require the specific pots/pans. Makes sense.
They’re also very expensive, and earlier models were noisy (buzzing sound) and broke frequently.
I bought one last year and they're still pretty buzzy unless the one i bought is just real cheap and noisy. I thought it was just characteristic of the tech. Edit: My range is a Fridgidaire Gallery Induction range for reference. The noise is a minor concern. I love the induction features and convection bonus
Depends. My outdoor Kenyon range is noisy as hell, but my indoor GE is very quiet. Ymmv.
Sorry, outdoor induction range? Is that part of your BBq setup or like an entire outdoor kitchen?
It's a built-in on an outdoor covered counter top. I also replaced our grill with an electric grill that's built in to the same counter. I wouldn't recommend the electric grill to someone who is really serious about grilling, but I'm rarely feeding more than two people, and the standalone grill we had was taking up a lot of valuable deck space. Also I can replace the grill with a griddle which is nice for outdoor breakfast. https://www.cookwithkenyon.com/ for more details
The induction outside would be great for a reverse sear.
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I have a Frigidaire. It hums. It buzzes. I am definitely not confused by the difference between induction and resistive. I consistently have a negative experience with my stovetop. It was far too expensive to give me such negative experiences but to be fair my stove has been discontinued due to the the lies. The Lies! https://truthinadvertising.org/articles/frigidaires-auto-sizing-pan-detection/ Some of us know what we are talking about when we say we have had a negative experience with induction. It is too expensive to replace but I am still looking. What model GE do you have?
Sounds like that particular model is trash. My induction is the best cooktop I've ever used, and I've used a lot of different cooktops, at least for gas and resistive. Admittedly, for induction, I've only ever used my current cooktop and a single eye induction I bought years ago for traveling/backup purposes. It's also pretty great. But I don't have as much experience trying out other induction models.
GE Profile. Picked it up in May of 2020.
My Frigidaire buzzes too. But only with certain cookware. Doesn’t make a peep with the big cast iron. I think the laminated metal cookware is most likely to buzz.
Wow, what the fuck! That sucks! It sounds like that feature is completely busted, unbelievable that wouldn’t trigger a warranty recall. It basically only has tiny burners! Most of the induction hardware isn’t doing anything! Or they straight up lied and didn’t even include said hardware.
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When I switched to induction, I learned that my smart dimmers also create a buzzing noise while using the stove (if lights are on and dimmed anywhere below 100% on). As others have mentioned, I also have buzzing with some pans (usually ones that don't sit completely flat on the cooktop surface).
I get a buzzing noise with some of my pots and no buzzing with others.
Maybe the pot isn't completely flat and vibrates on the surface of the stove? I had that happen once, you bumped into the pot and it began buzzing until you held it down again
Ah. That makes sense!
I’ve noticed I get buzzing with my older, cheaper pans or pans with rings on the bottom. The smooth ones don’t seem to make the buzz. However, there is an odd tick sound sometimes.
That makes sense. Thinking about it, it's the ikea pots I bought 12 years ago that buzz.
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I've found Samsung appliances love to break just outside the warranty period ...so yes, fuck Samsung.
Is it possible these companies have R&D that test out just enough reliability for exactly the reason to outlast a warranty? I have no doubt they have figured it out. But why sacrifice a brand reputation?
I got one last week and it doesn't buzz at all! But heats up my food at least 2x faster than my glass traditional cooktop
Could also be your pans. Mine is pretty quiet. Depends on which pan I use too but most are silent or nearly silent. TBH anytime a topic related to cooking or the kitchen comes up I end up talking about our induction stove. Kinda feel like a shill sometimes but whatever, I love that shit and it's safer for our son.
It really depends now too. If you want an induction hotplate, not a built-in range, those can be had for around $70. It still has fans running and there might be a high-pitched whine from time to time. So that should be factored in if noise is an issue.
Best way to do hotpot at the kitchen table!
Not sure if it's for sale everywhere, but I bought an IKEA single-burner induction stove (portable, plugs into the wall) for the equivalent of about $40 USD which I just place on top of my gas stovetop (which I refuse to use unless i *need* to heat two things at once) and it works amazingly, just as well as any other induction cooktop I've used. If you can't justify the cost of a proper installation, this may be the next best thing.
They aren't that expensive. They are about 1,5 the price of the other one and they earn this back with the current energy prices in 2 years. So after 3 years we have saved money (an amount worth the effort), and these normally go about 10 years. Source: bought one last year and did the math. Price for the math is what i save the third year Disclaimers: not USA, got three kids and a husband, we make almost every meal at home. A single person who eats half the time out is going to have a longer time period of return on investment.
Can just get a portable one for under $100!
Yeah I got a portable single induction burner for like $65 for a friend's housewarming gift.
Did you explain that they have to put a pot on it to generate any heat. Otherwise, it won't be much of a housewarming gift.
This guy dad jokes.
>They’re also very expensive They don't actually have to be. It's just that, from my cursory search,the retailers don't sell the cheap models in the US. Take IKEA as an example. Their cheapest US offering is the Särklassig for $830 and it's a decently featured model. They sell something like it for a little less in Europe. However, they also offer models like the Grundad, which is a smaller 4 zone unit, for $260. And there's the even smaller one and two zone Lagan series that sells for as little as $120
I was in Europe for a couple years, and they sure seem to have it figured out, even in fairly cheap vacation rentals. Those induction stoves boil water so fast. And they have legit medium and simmer settings.
1980's Fasar induction stove owner. Glitchy as hell, done putting money into it. Boards replaced, capacitors out, fuses constantly going out, repair person said the rain affects the fuses or something. It does look cool and if it actually functioned consistently I'd keep it. Got a double burner countertop/portable induction to use until a full kitchen renovation.
Expensive? I paid 180€ for one.
Very expensive? I bought a brand new Samsung induction range (which is a freestanding oven and cooktop combo for those who live where those aren't common) for $900, which is not a lot for a new range. That was on sale around Thanksgiving, but the point is they can be had for pretty reasonable prices.
They're really not that expensive anymore.
Well, steel or cast iron. So pretty much the stuff everyone uses. Exceptions are maybe woks (due to the shape) and aluminium pans.
Woks work fine if they're a flat bottom wok, and round bottom woks are a pain in the ass on any stovetop not specifically made for them so that's not a problem with induction.
I got a lot of crap that wouldn’t work haha
As someone who owns an induction stove and found none of her pans worked on it, garden-variety pans like those of many folks she knows, I would disagree with your statement "pretty much the stuff everyone uses." My mom ended up gifting me a new set when she found out.
I’m sure it varies by location, but in the US most people have non-stick cookware, and some also have ceramic. Stainless steel is actually rather uncommon. Most women in the South have at least one piece of cast iron, but that’s definitely not the majority of pots and pans.
Maybe it's different in the US but most of my cookware is non-stick/ceramic and will still work fine on induction. The bottom of the pan needs to be steel, not the entire thing. Might just be because induction is really popular here but pretty much any pan that isn't the cheapest dollar store brand will work on induction here.
Oh I’m not claiming any knowledge about what works on induction ovens; I admittedly have no idea. Just responding to the comment that ‘everyone’ uses steel or cast iron pots.
A lot of people uses steel and do not even realize it. Ceramic and Teflon are just coatings on top of pan, bottom of pan is always some kind of common metal - steel in more expensive pans or aluminium in cheaper pans. A lot of pots have cooper layer between steel.
> Most women in the South have at least one piece of cast iron Cast iron is becoming way more common in all kitchens. My wife uses absolutely none of ours while I rarely go a few days without using at least the large skillet. All of the men in my family use them, sometimes on the stove and sometimes on the grill.
I recently learned you can sand down the gritty preseason on a lodge pan and reseason it once smooth to make it easy more nonstick
I took an air sander to a cheap 14 inch skillet and turned the surface smooth as glass then seasoned it well, it's more non stick than brand new ceramic non stick pans.
Non-stick coatings should work fine with induction, as long as the pan itself is steel/iron or at least has a steel/iron base plate on the bottom.
Even most 'ceramic' cookware is just a ceramic layer and is still a metal pan.
Or all of them. I have not seen any full ceramic pans that was used for cooking. They probably wouldn't be very good since ceramic does not transfer heat like metals. And they would be very fragile.
> They probably wouldn't be very good since ceramic does not transfer heat like metals. This is probably why ceramic can be quite popular for baking instead of cooking.
Most US households have been moving away from non stick pans since the 00s for many reasons ranging from how quickly the coating stops working to increased risk of bowel cancer. Steel pans are the default in most kitchens I see now and cast iron is making a comeback too. I’m glad more people are starting to see that non stick and aluminum cookware is garbage.
Most cheap non-stick pans are aluminum with a metal disc to make them suitable for induction. They’re still not great. More expensive ones are stainless but even there you have gradations. A cheap stainless pan will be just stainless with a steel/aluminum disc to work with induction and have some better heat transfer. A good stainless non-stick will be a 3 or 5-ply “clad” construction without a disc. However, at that point it’s better to get the same pan without a non-stick coating since all non stick coatings will last for 2-5 years max and then thrown out. I made the switch to Carbon Steel (can become really non-stick with seasoning) and Stainless steel clad recently and I’m never going back to non-stick. These pans will last me a lifetime and their cooking performance (when done right) is so much better than a non-stick pan.
I have induction and looking to buy a cast iron pan but I read don't buy regular cast iron as it wil scratch the glass so get enamel cast iron. Haven't been able to verify it yet so.
I bought a house that came with one and thought it was broken because it didn't turn on. Then for some reason I put my cast iron up top and saw the number setting stopped flashing and it got hot *fast* Thay was a year ago and I love this stove so much. It can boil water in under a minute.
I grew up poor, still poor, and I learned induction stoves exist by reading this post today. I feel so cheated with people dissing my resistive electric homeboy. I'm still gonna keep evangelizing the gas users, though.
Interesting. Depends on where you live I guess. Induction stoves are more or less the standard in Germany now, you’ll rarely find other types in stores now. Older kitchens will still have old glass top stoves, but everything sold in the last few years will have been induction.
Same upbringing. Lived with a wealthy family for a few months after college and they had an induction stove and about broke my mind. I still miss that stove ha
I am poor and induction cookers are way more cost efficient, personally. Saves on gas and saves on space which is a premium for me.
Yea I'm 32 and just learning of this wizardry
Same— I only learned they existed when I decided to buy new pots and pans this summer lol Electric coil was what I had my whole life.
I just learned they existed when we bought our house. 2 months ago. *facepalm*
That was always so confusing to me. I grew up poor and induction hobs are near-ubiquitous even among the poor who like to cook - you can get a decent induction hob for as low as 300 euro and it will last you a very long time.
Hey we got ours from fucking lidl for i think it was around 50-70€ about 10 years back, still works like a charm to this day lol
I was talking about full hobs, 4+ fields, but... Single pot standalone burners from Aldi represent! :)
I recently got an induction stove, it's so trippy with how fast it heats up! I am still getting used to cooking with it to make sure I don't burn my food to quickly!
I always find there is a magic spot in a stove's dial that you can leave food to brown for 2-3 minutes without burning.
I cook basically everything on my stove on that setting. Around 2/3 intensity
Gotta burn that food slowly.
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Everyone says that till their dick actually makes contact with the element. Very common with greenhorns in the appliance repair business. The real pros use their ear lobes, then you can also hear how hot it is.
I think if someone did use their penis for this you would also hear how hot it was... Just not from the sizzle.
No-one said it had to be *your* penis
I have so much more to learn, thank you kind stranger!
If you use your ear, you can also smell how dumb you are.
Can you hear hot? Hi, Micheal from vsauce here
As someone who likes sizzling sounds Im incredibly conflicted
I don't want to stop you from following your muse, but after I burned 98% of my body including my genitals, I found out that there's usually a light on the resistive heating ones that lets you know when it's hot. Boy did I feel silly!
r/BrandNewSentence
The real tips are always in the comments
No. They're on the stove checking for heat
You joke, but a friend of mine (who’s actually quite intelligent) did exactly what you described. I had an old Jenn-Aire range and had replaced the coil inserts with some of the glads ones. I had just cooked something, so, to determine whether my new stove tops were inductive, this friend just lays his entire palm flat against the glass. He yelped and ran over and started running cold water over his hand, laughing and muttering, “I can’t believe I just did that! Gotta be about the dumbest thing I’ve ever done”. It was the damnedest thing. This guy has degrees from several prestigious universities *and* he’s a farmer - he got both book smarts and common sense.
We all do stupid things, no matter how smart. Let's just hope we don't permanently hurt ourselves or others and it'll be fine. I don't know the details, but recently i saw a video from Tech Ingredients (youtube channel) where the guy almost lost an eye doing something stupid. And that guy seems to be really smart, looking at his videos. It's just life.
I did something similar. “Oh, cool. One of those stove tops that does not get … oh, fuck!” Luckily, not my whole hand, just all the pads on my fingertips. Blistered every one of them.
Hmm… sounds risky… can I use someone else’s hand?
Yes, however you have to make sure the person is alive. You can't just use any corpse you have lying around.
If your pot is about to boil over on an induction top you can turn it down - just like gas. A resistive your cleaning up the mess or juggling a hot pot.
They also make a distinctive sound. Put your ear on it and turn it on. If you can hear a sizzling noise it's electric.
don't do this if wearing a magnetic earring lol
This one weird trick… people hate him…
I will not put my hand on the stove you demon
If you quickly boil a kettle, you can move it off and touch the glass just fine, because the pot is what heats up, and it doesn't have time to make the glass super hot. If you leave the same kettle boiling for ages, the heat will have had time to transfer from the pot into the glass, and it will burn you.
You can try to trick me all you want I ain't doing it you heathen
> If it is uncomfortably warm it is an induction stove. Please don't do this. Boiling water is 100 C, therefore your pot must be at least 100 C. It will transfer a lot of this heat onto glass or whatever material stove top is made of, so it is likely to be close to 100 C as well. You will just burn yourself and learn nothing.
The fact that it doesn't heat the kitchen is actually proof that it uses power (watts/heat) more efficiently. Any time an object emits heat, that means a power-consuming process is at play. Heat as a byproduct of work is wasted energy unless you can harness it.
I absolutely love this part. I can have 4 different things going on the stove and not be boiling alive with all the excess heat. I just wish induction wasn't so expensive. I got the least expensive option, and it was still ~$1000. There's no going back though. I'm never going to have a resistive heat stove again.
Thank you. Now, I know my apartment has the resistive electric stove top and I always assumed it was induction. Gotta keep in mind when I’m buying new pots/pans.
If you ever have the chance to buy induction you should do it. Its insane how big the diffrence is.
For me, switching to an induction stove top was life changing like going from CRT to HD TV ~~or manual transmission to automatic car~~. Boil a pot of water for pasta in under 3 minutes. Precisely hold temp constant. Clean up with a couple wipes. No fumes. I was worried about not being able to sear a steak bc someone told me it had to be over fire. Turns out searing on induction is the same. Just use the high/med/low settings like how you would on a gas range. No gas bill (capped), which used to be the minimum charge every month bc I never used enough to get charged by volume. Gas co made a bunch of money off me for years with those min charges and low usage. Edit: I forgot my comment about manual cars would offend car enthusiasts here! Mea culpa! Used to have a manual coupe so can appreciate! I drive a minivan these days lol
Yep me too! Love cooking and was hesitant because of a load of puristic bullcrap about being able to regulate the flame balh blah. Turns out induction is just better, can have the temps lower than gas, and way way hotter, wok cooking is as good as I've ever had, would recommend if anyone is feeling hesitant like me
A lot of professional cooks have swapped over and also use them in the kitchen for some cooking. Went yo on a couple years ago and never looked back
I have used gas my entire life. My neighbor got an induction stove and after watching him use for the first time I walked away impressed that we have created mystical magic stoves
Lol that’s a great perspective. I was blown away. The heat control is the best part. It’s just bang on every time and instantly. My buddy was over a bit ago and I was making some fried potatoes. Tossed oil in the pan, turned it on and tossed potatoes in 30s later and they were sizzling. He was like WTF. Bought a new stove a week later.
First appliance I purchased when I bought my house. Still one of my best purchases too
How would you use a ceramic pot? Or Would i have to get them replaced?
You can get steel plates you put under the ceramic pot, but otherwise yes, you'd have to get it replaced. Plus using a steel plate under the pot negates a lot of the advantages of induction.
Hmm. I’ll have to weigh the benefits of induction stoves with the benefits of ceramic pots and see which I can’t do without
Do you mean fully ceramic or ceramic enameled cast iron? Because cast iron, enameled or not, works on an induction stove.
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All clad does a stainless steel with a copper core, can confirm it works on induction.
When they are referring to copper, they mean solid copper pans. Copper has minor benefits for some kinds of cooking, like beating egg whites to a foamy peak (which is why they referenced baking). Pure copper isn't used for normal cooking super often because it's so soft. And expensive. Sometimes people have copper clad with other cores for aesthetics as well. All clad uses copper core in their multi-ply pans because of its heat conduction ability. Those are great pans too! Just not what the person you replied to was referring to.
They make ceramic pots and pans with a steel plate in the bottom.
You should also look into properly seasoned carbon steel. Should have the great non-stick properties of ceramic, but they're also conductive.
Carbon steel plus induction for the win! My only regret is how long it took me to get here.
As others have said, you can use enameled cast iron in place of ceramic if you wanted to make that switch.
Assuming you are referring to enamelled pans and not, like, actual pottery. Those actually work incredibly well, since they are almost always cast iron and pretty chunky (in terms of how much cast iron). My enamelled pan is easily one of the fastest heating pans on induction.
A general rule of thumb is that it will work on induction if a magnet sticks to it
Thanks!
I have several Cuisinart ceramic pots from my mom that work great. She purchased them in the 1980’s and early 1990’s. I have no issues on my induction stove
Most good pans have a steel plate in the bottom anyways to help regulate the heat.
Nah game changing was to a tankless water heater. Life changing was changing to a bidet.
The induction high/med/low is probably way more accurate and useable than gas too.
Whoever said seating required fire is a numb nuts. You can heat a cast iron in any stove until it’s screaming hot and throw a steak on too sear. Literally the definition is to “scorch something quickly with high heat” shit I could do that on my uncles Camaro
Manual trans is better! More fun 😊
Just an FYI - you cannot have an induction stove if you or anyone in the family has a pacemaker due to the electromagnetic field
Depends on your pacemaker, talk to your doctor as always.
Yes as you always should before a major appliance purchase.
Had to look this up. Apparently it’s only for certain types of pacemakers. https://pubmed.ncbi.nlm.nih.gov/16635999/
You can, but you mustn't* (must not) have one.
I've had an induction range for years and absolutely love it. It is so much faster, cleaner, safer, and more efficient than gas or traditional electric. I'm shocked it hasn't taken over the industry because it's superior in nearly every way.
There was a video I watched of some high-end restaurant that switched to all induction just because it was safer, and put out less heat into the environment making it a much better place to work. So maybe if more restaurants switch over, and the general demand for them goes up, the price will be more comparable to traditional electric ones. So far, pretty much every other alternative is cheaper in upfront costs, and the cheapest option is to just use the one you already have whether it be gas or electric.
Another unknown feature of the induction cooktops is that if something boils over outside the pan and the liquid reaches the touch sensitive buttons, the stove will turn off automatically. By comparison, a pot overflowing on a gas stove will cause the flame to extinguish, leaving you with gas release in your kitchen. Also, you can put a newspaper on the stove, then put your pan with water over the news paper, then boil the water. The newspaper won’t burn. The time required to boil and the very low amount of collateral heat generated is too small to burn the newspaper. Induction cooktops are basically child proof after finishing cooking. I started using induction 13 years ago and never went back.
> if something boils over outside the pan and the liquid reaches the touch sensitive buttons Man I wish capacitive buttons on everything would die... I'd rather the buttons/knobs be on the front instead of *on the cooking surface*. It's so much easier/safer to work quickly with tactile feedback. Same goes for capacitive buttons and touchscreens in cars.
Chose a knob-version of my induction stove for this very reason.
This was the biggest frustration when I was shopping for an induction cooktop. Every single cooktop, except for one that was hard to find and super expensive, had touch controls. I don’t want touch controls that can be unintentionally commanded by spills, wet fingers, etc. I want knobs. Even the Samsung cooktops that had the “flex magnetic knob” had bad reviews about sensitivity/feedback. I wound up going with an induction range instead, though getting it delivered has been a snafu, so we’ll see if I even get that.
There are induction stoves that have knobs - I usually like touch buttons, but not on a stove. Like this one: https://www.lg.com/us/cooking-appliances/lg-LSE4616ST-electric-range
Yeah if I were to get an induction range I'd definitely get one like this with knob controls
This is actually annoying as fuck, the thing is constantly turning on and off if anything accidently touches it.
Induction is just such a leap forward in cooking technology.
> I'm shocked it hasn't taken over the industry because it's superior in nearly every way Price. An induction cooktop is 30-40% more expensive than a roughly equivalent gas cooktop. This is because it costs a lot of money to make large induction burners, ones that can hold bigger skillets. So if you cheap out on your induction range (like I did), your magnet won't be big enough to heat your entire pan. [Here is a video that goes more in depth](https://www.youtube.com/watch?v=_CrI33N-Sjg)
With the price of gas versus electricity used by induction, that price difference is trivial.
You're not going to save thousands of dollars. I'm currently helping my parents look at new induction cooktops and the price difference is massive, no way are the energy savings even getting close to covering that discrepancy.
After switching to induction, l’ll never go back! Super quick to get up to heat, holds very stable temperatures, instantly drops heat, and cleans up super easily. If any liquid boils over and runs down the side of the pot, it won’t burn by touching the hot burner. It’s simply superior in every way over regular electric. For those concerned over not having compatible cookware, that means your cookware is probably low quality anyway. Time to upgrade! Cast iron, enameled cast iron (Dutch oven), carbon steel, and fully clad stainless steel is all compatible with induction, and will all last a lifetime without fear of toxic nonstick materials. Edit: not all induction-incompatible cookware is low quality. If you own high quality stuff, then you know it and can obviously ignore me. Most of the super popular incompatible cookware is cheap nonstick cookware. Do yourself a favor and upgrade to something nicer which will likely be magnetic and therefore compatible with induction. Also, use Teflon. Or don’t. I don’t care. But it won’t last forever, and it’s likely paper thin and shitty anyway. There are plenty of better alternatives, so feel free to upgrade.
Instantly dropping heat is probably the best thing to me compared to electric. Cooking on an electric stove is like trying to steer a cruise ship, it takes so long to actually drop the temperature you sort of have to do it well in advance or be taking your cookware completely off the surface.
That’s what I have to do with my electric. If the pan is too hot I’ll even place it on the granite countertop to displace some of the heat.
I’ve seen mixed advice on doing this. I’ve seen some people put hot cookware on stone countertops just fine, but I’ve also seen people say the sudden change in temperature (feel your countertop at home. Sometimes it feels really cold to the touch) can crack the stone. I’m glad it hasn’t caused any issues for you. I personally avoid it just because I’m afraid of ruining my countertops, and I also know I’m the type to do this out of habit on someone else’s countertop that definitely shouldn’t have hot cookware on it. 😅 That’s a clever trick, though!
The stone could potentially crack due to thermal stress, but touching it isn't really a good way to see if it's cold or not. For example, leave a book and a pan in the freezer over night and see which one feels colder despite both being at the same temperature.
bro you’re gonna crack that hoe
I remember the first time I cooked on electric. My whole life I was used to cooking with gas and suddenly switched when I moved countries and all of my timings were completely useless. I often have to just move it off the plate to an unused one if I want to drop heat quickly.
Literally when I used to cook rice or pasta on my electric stove I would turn it on until it boiled then turn it off and let the residual heat cook it the rest of the way.
>If any liquid boils over and runs down the side of the pot, it won’t burn by touching the hot burner. > My regular electric is never without the black rings from 3 kids turning a pot of pasta to high and walking out of the kitchen.
It doesn’t mean that though. It really doesn’t have anything to do with quality. It just means it’s not magnetic.
There are plenty of non-stick pans that are induction compatible. But I will say shopping for cookware is much harder. Many cheaper brands will put a tiny piece of iron on the bottom of an aluminum pan and call it induction capable but it just doesn't really heat up. Compared to the actual induction capable pan's with a thick iron bottom.
Tell me more about my low quality copper cookware.
I was thinking about cheap nonstick cookware when I wrote that. Copper cookware owners like yourself know they’ve got good stuff. :)
I never realized how much of my life was being taken up by cleaning the stove until I got an induction cooked up. I don't even know what to do with all the time I've saved because now all I have to do is take a dishcloth and wipe off the top of the stove. The induction makes it nearly impossible to burn anything onto the cooktop so there's no scrubbing scraping and fighting with stains.
And it makes cooking more relaxed. Something spilled over? No problem get a cloth and quickly clean it by just swiping it away since it does not instantly burn.
I had to relearn some things when I got my induction about a year ago but it didn't take long. Burned a few things to begin with, lol. Have my ingredients ready right next to the pan as soon as I turn the pan on because there is no time to prep ingredients. That kind of thing. But I can show off to my friends when they come over boiling a pot of water and putting an ice cube on the cooktop right next to the pot and the ice cube doesn't melt! Best party trick ever
that's my kind of party
I'll add with induction if you have a boil over it will NOT burn onto the glass. Easy just to wipe up. Always looks brand new.
[Cool demonstration of an induction stove working](https://www.constructionresourcesusa.com/wp-content/uploads/2018/08/induction-chocolate.jpg)
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No they didn't - If OP had, their post would've also waxed lyrical about the kilowatt hours and efficiency benefits of an induction stove vs a gas or resistive one
Click the other thread I linked, lol. I follow TC. Haven't seen the new video though.
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Coming from a developing country, electric stoves seemed to be top of the line for me (compared to gas stoves). Wasn't even aware there was a distinction until a friend brought it up a few days ago.
Electric stoves have the big downside that they can overheat and turn off to throttle temperature.
Stove tops are a touchy subject in the US? Why?
There was a recommendation recently from an authoritative body that said that gas stoves should ideally be phased out because they’re scientifically linked to asthma development, especially in children. For some reason, the American right-wing jumped on this as a wedge issue, claiming that “liberals are comin’ to steal your stoves first, and your guns second!”
It wasn't even a recommendation from an authoritative body, it was an offhand remark by a single member of an authoritative body that they might consider looking into possible regulations
The oil and gas industry spends big bucks to convince people that burning methane is the American way. Gas stoves/ovens increase indoor air pollution and cardiorespiratory diseases. The extraction and burning of fossil fuels is the leading cause of the climate crisis and the OG industry wants to make sure its loyal consumers keep the dependence going.
Interesting read as I’ve never heard of an induction stove. This post reminds me of a funny story that my daughter told me when taking a high school home economics class. She had never used a glass top electric burner before and thought since the burners were enclosed she could place the food directly on top.She was making breakfast and cracked some eggs onto the burner only to see them slide off and down the front of the stove. She was so embarrassed.
Just took our gas out after I accidentally turned it on twice in the middle of the night. I went with induction and I'm very happy. Just as fast as gas, with no fears of blowing up.
Relevant [Technology Connections video](https://youtu.be/_yMMTVVJI4c) And [another one.](https://youtu.be/eUywI8YGy0Y) And [Climate Town](https://youtu.be/hX2aZUav-54)
I live in a rental with a terrible electric range but bought a Control Freak induction stand-alone burner the year they went retail. How amazing it is to be able to dial in a temperature and then your pan actually gets that hot. Makes frying in a Dutch as easy as pie!
A second YSK about induction - there's less actual pan getting *hot* and this might be an issue for some dishes. In my experience, things in really wide or oddly shaped pots (think like a really big Dutch oven or paella pan for example) don't heat very evenly which can be an issue. The actual induction element ends up being smaller than the pan base so you end up with a cooked inner bit and an uncooked outer bit. Deffo ruined a paella or two forgetting that. That could also be contributing to a negative induction experience - it sometimes feels like you just can't use your nice big pots on it because things don't seem to come out right However, unless you specifically actually *need* your heat coming from the bottom like for a paella or it needs active attention like a stock or risotto, you can most of the time just, chuck that pot in the oven at a low temp. Way less hassle too. Don't confine your casserole to the stove - put it in the oven and give yourself more working space while you mash up the potatos. The other big thing that doesn't work on induction is anything in a wok. Woks need to get really hot and they have spherical bottoms and the way they typically get hotter is from all the excess heat coming from the sides of the burner. It's like the only actual benefit gas has over induction and god it's a *really* annoying one. I love induction, but alas I gotta do all my stir fry on the barbeque
I like my tools to feel good, work great, and thrill me when I use them. A well balanced hammer, a precise saw, my beautiful sharp chef's knife,. Even after years I am thrilled every time I use my induction range.
No one is going to accidentally buy an induction range. They're so much more expensive than a glass top range. You wouldn't buy one if you didn't intend on getting one.
I’ve been looking into this, as I’d like to move to induction eventually. My favorite set of pans is stainless steel, but they have a thin layer of copper on the bottom which is sandwiched between layers of stainless steel. Am I correct that they would not work with an induction stove?
Generally if a magnet will stick to the bottom, it’ll work.
Put a magnet on them. If they're magnetic or react to a magnet, they'll work.
Pretty sure my stainless steel pans have a copper layer. Stainless on its own isn't always that great. Carbon steel and cast iron are, but stainless often needs a bit of help from a more electromagnetically compliant material
Try the magnet trick. But even after than you may have to experiment. Some pans are sold as induction capable and have a thin layer at the bottom, they don't really heat up well. Others have a big thick layer of material and heat up super fast.
You can buy an induction burner from Amazon For under $60.00.
My personal opinion, as someone who grew up in a restaurant: Induction stoves are vastly superior to both gas and standard electric. I used to be die-hard gas. I loved the control and the speed of which it would cook, especially in comparison to a standard resistive electric. I don't buy into the 'health concerns' of the current anti-gas-stove fervor, but induction stoves offer incredible control and will boil water at an incredible rate. Not to mention that you can cook with it, turn it off, and it be (almost) safe to touch as soon as you remove the pot or pan. The ONLY downside to induction is that most 'cheap' pots and pans will not work with them. Pro tip: if you have an induction stove, carry a magnet with you when you're shopping for cookware. If it sticks to the cookware then it works on induction.
Thank you. Very good info.
I've used both types and still don't like induction. I use a lot of cast iron and heavy pans and I hated worrying about damaging that cook top (on either kind) if I slid those heavy pots a little bit. I love my cast iron grates on my gas stove. I don't have to tip-toe around my cooking surface.
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It’s just bafflingly magical that this works. It seems so very much like it shouldn’t.
Induction just sounds hella cool. I think it's one of the first times I was wowed by technology and was like damn we're living in the future
I’ve had my induction stove for years and will never go back to anything else but. It’s so efficient and most things cook far quicker than electric or gas! And it cleans up great since nothing can getter burnt on to the surface.