While I don’t agree they’re better, a key feature over conventional electric (and one of the main benefits of gas) is that the stove surface doesn’t inherently retain heat. They get hot, but only because the pan is hot. When you turn down the heat, it’s immediate, like a gas stove.
I don’t know about how fast they can heat; gas can output a ridiculous amount of BTUs, but at 240v I wouldn’t be surprised.
Have to keep efficiency in mind as well. Practically all of the heat produced by induction goes directly into the pan bottom. With gas, quite a bit of the heat doesn’t end up in the pan.
In my experience, induction on high settings heats much faster than gas. Sometimes faster than is desirable actually. A pot of water will boil at the bottom when the top is only somewhat warm.
The US often has some appliances wired for 240V; I assume stovetops are, but IDK. Large appliances have their own breakers. I was told that if we wanted to install a built-in microwave, it’d require a new, dedicated wire and breaker.
A lot of places have code requirements that the microwave have its own breaker even though they’re almost all 120v; it’s because they use almost all the amps on the 120v circuit so you tend to trip the breaker if you have anything else big going on, like an electric kettle or a vacuum cleaner.
From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
That’s mainly an issue with aluminum and stainless steel, but only some types of stainless steel. It’s a good stuff that I have all works flawlessly on the induction.
If you buy the aluminum Japanese cookware, they are all designed for induction anyways.
In addition to the other comments about it being just as quick, if not faster and easier to get a consistent heat, I also found the noise level was way better - it’ll hum if the pan isn’t centered properly, and the power is turned up, but when simmering, it’s pretty much silent which was weird but suprisingly nice.
Safer being no indoor air pollution and to cook surface doesn’t get hot at all. You can literally put a piece of paper between the pan and the cooktop and it will cook without burning the paper.
Why are they better?
While I don’t agree they’re better, a key feature over conventional electric (and one of the main benefits of gas) is that the stove surface doesn’t inherently retain heat. They get hot, but only because the pan is hot. When you turn down the heat, it’s immediate, like a gas stove.
I don’t know about how fast they can heat; gas can output a ridiculous amount of BTUs, but at 240v I wouldn’t be surprised.
Have to keep efficiency in mind as well. Practically all of the heat produced by induction goes directly into the pan bottom. With gas, quite a bit of the heat doesn’t end up in the pan.
In my experience, induction on high settings heats much faster than gas. Sometimes faster than is desirable actually. A pot of water will boil at the bottom when the top is only somewhat warm.
I don’t know about the US, but in Germany it’s common that the individual or two plates of the induction stoves have their own 380V cable and breaker.
North America has one 240v plug for the whole appliance, 120v is what’s used for regular electric items.
The US often has some appliances wired for 240V; I assume stovetops are, but IDK. Large appliances have their own breakers. I was told that if we wanted to install a built-in microwave, it’d require a new, dedicated wire and breaker.
A lot of places have code requirements that the microwave have its own breaker even though they’re almost all 120v; it’s because they use almost all the amps on the 120v circuit so you tend to trip the breaker if you have anything else big going on, like an electric kettle or a vacuum cleaner.
Yeah, in the US for an electric range you’re looking at a single 240 volt split phase 30 amp circuit.
Better air quality, otherwise they are merely not as inconvenient as other types of electric stoves.
But you need to buy new induction capable pots for them and the pulsing heat they make takes some time to get used to.
AFIAK they also work with cast iron cookware.
Any ferrous metal. Right? So anything except stainless steel. I’m guessing you probably want something fairly thick too.
Yes, very thick otherwise you get a burn spot everytime around the middle.
Also, my stainless pan works fine on my induction stove.
Does it have a fused base of other metals?
Yes, aluminium “Sleek Seamless Impact Bonded Sandwich Base with Aluminium Core”
https://scanpan.com.au/fry-pan-32cm-x-6cm/
That may be it, I’m not sure I bought it at a thrift store.
Stainless often works too IME.
Enamel and aluminum are the only ones I’ve had issues with, personally.
What they do now is “sanwchich” with a disc of induction-compatible metal inserted in the bottom of the cookware.
Allows compatibility (and better heat spread I think)
From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
I’m still using my old cast iron cookware.
The pots that did need replacing when I went from coils to induction were a set of very cheap stainless steel ones that I bought when I was a student.
You don’t necessarily need to buy new pots as the ones you have might as well already be ferrous.
That’s mainly an issue with aluminum and stainless steel, but only some types of stainless steel. It’s a good stuff that I have all works flawlessly on the induction.
If you buy the aluminum Japanese cookware, they are all designed for induction anyways.
In addition to the other comments about it being just as quick, if not faster and easier to get a consistent heat, I also found the noise level was way better - it’ll hum if the pan isn’t centered properly, and the power is turned up, but when simmering, it’s pretty much silent which was weird but suprisingly nice.
Instantaneous control over temperature without the safety issues of gas
Safer, cheaper, cleaner.
Safer being no indoor air pollution and to cook surface doesn’t get hot at all. You can literally put a piece of paper between the pan and the cooktop and it will cook without burning the paper.
no open flame