I can't say enough good things about my induction cooktop. It's as responsive as gas, but puts out more power than a home gas stove. Plus, it's incredibly easy to clean. Love it.
The case for induction cooking
11–20 of 647 posts
Re: The case for induction cooking
#12"Although induction technology has been around for decades and is established in Europe, it has yet to catch on extensively here. According to Consumer Reports, induction cooktops and ranges are installed in only under 5 percent of homes in the United States." That's why, for a european like me, an article like this one seems totally extraneous to hacker news front page
I do think I could use an upgrade though, my induction hub just clicks on and off PWM style. Not great for a steady heat.
Having read this article I noticed that they aren't all like this.
Re: The case for induction cooking
#13I switched from gas to induction during a kitchen remodel about 18 months ago. Took a couple of days to get used to, but it is considerably better than gas. Zero regrets. Faster, more precise, holds temperature better. E.g., I fry an egg on 6. Every time, I can reproduce my ideal fried egg (unless I break the yolk).
When I was shopping for appliances about half of the salespeople tried to talk me into gas, but a few loved induction and boosted my confidence to take the plunge.
Look at consumer reports ratings for induction cooktops, they universally score 98+ points. The best gas cooktops top out below the worst induction cooktops.
No regrets.
Re: The case for induction cooking
#14We've been using one for years.
It rocks.
I just removed the stupid efficiency comment. Not worth the agita, and I'm probably mistaken.
Re: The case for induction cooking
#15my local library will let you check out a portable induction hob. The last time i checked, the waiting list was about a month long, which certainly speaks to the interest in the idea. As long as my rangeware doesn't warp, I'm all for more even heating! It didn't occur to me until very recently that a reason why pans might warp on an induction hob is that they can now heat up fast enough to thermal shock on the way up…
Ikea sells a portable one for $55 (in the US). I know not free like the library, but if you want quick and portable access, I've used it and it's very good: https://www.ikea.com/us/en/p/tillreda-portable-induction-coo...
Re: The case for induction cooking
#16I fitted an AEG induction hob in our kitchen about 3 years ago. It is absolutely amazing. It's so controllable - you can go from "barely hot enough to melt chocolate" to "so hot your pans start discolouring and everything burns" - and back again - in seconds (and everything in-between obviously). I always thought gas was the best for cooking. But I was wrong - induction is. Gas is great for medium-high power cooking,…
I got a flat bottom wok that I am happy stir frying on my induction cooktop. The flat bottom gets rippin hot and the sides only warm. Have to work within that smaller hot zone but I prefer the wok to skillet for containing the mess.
Re: The case for induction cooking
#17We've been using one for years. It rocks. I just removed the stupid efficiency comment. Not worth the agita, and I'm probably mistaken.
I thought induction was the most efficient cooking method, since no wasted energy goes into heating the air around the pan.
Re: The case for induction cooking
#18I recently got one, and there is a major drawback: there is a coil whine that drives my tinnitis absolutely bonkers.
I like how it cooks, but hate using it.
Re: The case for induction cooking
#19"Although induction technology has been around for decades and is established in Europe, it has yet to catch on extensively here. According to Consumer Reports, induction cooktops and ranges are installed in only under 5 percent of homes in the United States." That's why, for a european like me, an article like this one seems totally extraneous to hacker news front page
German here. So few people here have induction because people still think that most pans couldn't be used. But I love it!
But also few here use gas. It's mostly ceramic hobs
Re: The case for induction cooking
#20We've been using one for years. It rocks. I just removed the stupid efficiency comment. Not worth the agita, and I'm probably mistaken.
No, it actually does very well by that measure. Nothing needless to cooking is heated.