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Started By
Message
Induction vs Gas
Posted on 1/18/24 at 10:29 am
Posted on 1/18/24 at 10:29 am
Ok, here we go 
its winter so nothing is going on in the yard anyway so for those of us doing some renovations, appliances are on the 'menu' (no pun intended).
anyone have AGA induction or other brands?
wife is an amazing cook..and i mean amazing. i want her to be so happy with the kitchen in our forever home and obviously the cooktop is at the heart of it.
we are looking at 36 or 40 (wife wants 48 but i think thats overkill) and we have picked out units from Aga, ILVE and lesser brands like FORNO and ZLINE.
i'm not buying anything without adding a $300 5year warranty..but at the same time i don't want to buy trouble either.
we have all cast iron and allclad/emerilware so i think we'd be fine for induction but is there a compelling reason to go either way
the wife was 100% on the gas wagon and not even interested until we went into a high end appliance store and they demo'ed the aga elise to her. now its like she joined the damn induction cult.
i know this is going to generate alot of opinions on both sides..but lets have it.
ILVE 40"
AGA 36"
its winter so nothing is going on in the yard anyway so for those of us doing some renovations, appliances are on the 'menu' (no pun intended). anyone have AGA induction or other brands?
wife is an amazing cook..and i mean amazing. i want her to be so happy with the kitchen in our forever home and obviously the cooktop is at the heart of it.
we are looking at 36 or 40 (wife wants 48 but i think thats overkill) and we have picked out units from Aga, ILVE and lesser brands like FORNO and ZLINE.
i'm not buying anything without adding a $300 5year warranty..but at the same time i don't want to buy trouble either.
we have all cast iron and allclad/emerilware so i think we'd be fine for induction but is there a compelling reason to go either way
the wife was 100% on the gas wagon and not even interested until we went into a high end appliance store and they demo'ed the aga elise to her. now its like she joined the damn induction cult.
i know this is going to generate alot of opinions on both sides..but lets have it.
ILVE 40"
AGA 36"
10
Posted on 1/18/24 at 11:06 am to CAD703X
I just bought a Frigiaire and posted how about a month ago the oven starter went out. Easy fix. Took 15 minutes because I lost a screw. I really like it. I'm sure there are much more expensive brands that probably work longer. Thermador seems to be pretty popular. They sell full sets that look very nice.
Not sure what you kitchen looks like but I would try to get the drawer pulls and handles to match whatever you get. So if you do get one of these gold accented ovens, you'll want gold hardware.
I switched to gas a couple years ago. Love it. We use one cast iron pan and the rest if Caphalon. They all work well. Let time heating. Will also be great to have if our power ever goes out.
Not sure what you kitchen looks like but I would try to get the drawer pulls and handles to match whatever you get. So if you do get one of these gold accented ovens, you'll want gold hardware.
I switched to gas a couple years ago. Love it. We use one cast iron pan and the rest if Caphalon. They all work well. Let time heating. Will also be great to have if our power ever goes out.
This post was edited on 1/18/24 at 11:13 am
Posted on 1/18/24 at 11:43 am to CAD703X
I'll be jumping on the induction train in the next house.
It doesn't look as cool as gas, but seems to have a lot of advantages.
It doesn't look as cool as gas, but seems to have a lot of advantages.
Posted on 1/18/24 at 1:11 pm to DownSouthDave
House we bought last year has induction. House we came from had gas. Both are superior to electric. If you already have the cookware for induction then I would get the induction one. More instant control of the heat. Either one will make her happy to be honest.
Posted on 1/18/24 at 1:32 pm to CAD703X
I have a classically trained chef friend who worked as a sous in France for a few years, etc. He knows what he's talking about.
He says the old guard is stuck on gas, but a ton of younger chefs are switching to induction and he thinks it is the future. Of course, he has induction with a single gas burner built in on the side for certain things that need flame that I don't think concern the likes of us normal folk.
I am switching from electric to induction instead of gas largely because I don't want to put in the necessary ventilation for gas
He says the old guard is stuck on gas, but a ton of younger chefs are switching to induction and he thinks it is the future. Of course, he has induction with a single gas burner built in on the side for certain things that need flame that I don't think concern the likes of us normal folk.
I am switching from electric to induction instead of gas largely because I don't want to put in the necessary ventilation for gas
Posted on 1/18/24 at 1:33 pm to DownSouthDave
quote:
I'll be jumping on the induction train in the next house.
Have induction and pleased with it. Bought a $200 Cuisinart induction set of pots and pans for $90 shipped during Amazon Prime. They are not non-stick, but managed to get a couple of Cuisinart non-stick fry pans during Prime.
Posted on 1/18/24 at 1:42 pm to CAD703X
Some of your cookware may not work on induction. I find gas is much more convenient to cook with. Can run your gas cooktop without electricity. All personal preference
Posted on 1/18/24 at 1:55 pm to CatfishJohn
quote:
I don't want to put in the necessary ventilation for gas
What would that be? You still need ventilation if you cook on the stove top?
If you don't really cook much, I can see induction being great. I don't see how you could be a chef with induction and I'm not old school. Induction only works if the pan is on the stove right? There's plenty of things that you move the pan around like making eggs, bacon, sauces, etc. I'm sure there are methods but why change your method for your heat source if you don't have to?
Now, I could see a really nice gas stove having one or two induction burners and that making a lot of sense. Or maybe just one gas burner that's used a lot and the rest of them are basically just for heating things up or keeping them warm.
Posted on 1/18/24 at 1:56 pm to CAD703X
quote:
in our forever home
Posted on 1/18/24 at 1:56 pm to lsutiger251
what are the vent/hood requirements for induction? particularly high heat cooking like meats, bacon, etc.
Posted on 1/18/24 at 2:03 pm to baldona
quote:
What would that be? You still need ventilation if you cook on the stove top?
Currently I just have a vent hood that has a charcoal or something filter and recirculates the air. It's fine for most things and I don't smoke out my house much unless I'm searing a bunch of steaks.
However, I was told to meet code, for a gas stove you need an vent hood that leads outside. I would have to do some pretty major work on the house to make that happen.
Is that not true? I'd assume I'd want it anyway.
This post was edited on 1/18/24 at 2:04 pm
Posted on 1/18/24 at 2:10 pm to baldona
Induction doesn't emit ambient heat in the environment (restaurant kitchens can get miserably hot), are much easier to clean, and extremely precise with temperature, especially with ceramic pans.
If you need to flame off something, you'd need fire, but a lighter can work for that.
Also far fewer codes/hoops to jump through if you use induction in most cities. Gas is getting squeezed out.
If you need to flame off something, you'd need fire, but a lighter can work for that.
Also far fewer codes/hoops to jump through if you use induction in most cities. Gas is getting squeezed out.
Posted on 1/18/24 at 2:11 pm to CatfishJohn
That seems reasonable. If you are building or remodeling or have a home with a high end stove, I'd think you'd want a good ventilation system either way though. A charcoal filter really doesn't do a whole lot compared to a decent CFM vent.
Posted on 1/18/24 at 2:15 pm to baldona
quote:
A charcoal filter really doesn't do a whole lot compared to a decent CFM vent.
I have a very nice CFM vent that recirculates into the house, it just has charcoal filters inside of it that are supposed to help trap smoke and odor.
I doubted, but recently changed out the filters and they were nasty, so it did something I guess.
Still, it isn't in the same universe as outside ventilation. If I did do gas, I'd bite the big bullet and put that in. So I'll stick with induction for my next stove.
ETA:
I did intentionally buy a nice vent that can be converted to an outside blowing vent, should I ever get the itch.
This post was edited on 1/18/24 at 2:17 pm
Posted on 1/18/24 at 2:21 pm to CatfishJohn
Yeah I wasn’t talking smack for you, I just meant OP is doing a remodel so personally I wouldn’t let that hold me back.
The other thing I personally don’t like and maybe I’m just rough on cooking and cookware, I don’t like the glass top. I don’t like the feeling of a big heavy cast iron piece on it and I just feel like I need to baby it compared to a nice cast iron gas stove top.
The other thing I personally don’t like and maybe I’m just rough on cooking and cookware, I don’t like the glass top. I don’t like the feeling of a big heavy cast iron piece on it and I just feel like I need to baby it compared to a nice cast iron gas stove top.
Posted on 1/18/24 at 2:24 pm to CAD703X
quote:
i'm not buying anything without adding a $300 5year warranty
I’d be leery of this. Read the fine print. You are in Nashville so probably finding a tech for an odd appliance brand would be okay, but many warranties only cover parts and not labor, and getting an appliance guy out is sometimes difficult. Then you gotta get the parts which has the past couple years not been easy, then schedule an install time.
Posted on 1/18/24 at 2:31 pm to CAD703X
I know you're considering induction, but 3 friends have gas Z-Lines, and all have had problems. Two friends have had them replaced. Take very long to preheat. Knobs melting on front of the stove. Oven doors leaking heat. One set off the carbon monoxide monitor in their house. They look nice, but based on what I know, Z-Line can kick rocks...
Posted on 1/18/24 at 9:15 pm to CAD703X
I have both, best of both worlds but prefer gas 90% of the time. Given the weather the last week I definitely would rather have gas vs induction if I could only have one.
Posted on 1/19/24 at 8:22 am to CAD703X
My folks have a Bosch induction and I freaking hate it. Maybe it's their cookware, but give me gas instead.
Posted on 1/19/24 at 9:35 pm to CAD703X
Had gas in our previous house, and induction in the one we bought a couple of years ago. I do miss the gas especially when we have weather like this week, or worried about power outages. The induction is really a game changer with how quickly it can heat up, how you can control the heat, and how easily it cleans up. Have some Cuisinart cookware and Le Cruset that work beautifully with it. You can't go wrong either way, but if I had some gas option if power is out (gas grill/griddle or some such) I would do induction.
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