Had to choose between gas and induction after 15 years on a flattop

I ran a saute station for over a decade on a gas flattop, but when we remodeled the kitchen back in March, the owner wanted to go induction. I pushed back hard at first, figured I'd lose all my feel for heat control. After three weeks with the new setup, I still miss the visual feedback of a flame, but the induction heats up a pan in maybe 10 seconds flat. The real kicker was the temp accuracy - I can hold a sauce at a perfect simmer without touching a knob for 20 minutes. Anyone else made a switch they were skeptical about and ended up halfway okay with it?

3 comments

3 Comments

joel_martinez11d ago

2:15 AM last night I was staring at a gas stove at my buddy's place trying to toast bread in a pan, and I had to babysit it the whole time because the burner had a hot spot that would go from "golden" to "looks like my last camping trip mistake" in about three minutes flat. @wendysanchez hit on something real about consistency. It's like when I switched from my old phone that needed to be plugged in twice a day to one that just works all day. You don't realize how much small stuff you're juggling until you don't have to anymore. Miss the flame but not the guessing game.

wendysanchez11d ago

Man I felt the same way when we switched. Thought I'd hate it but the consistency is actually addictive. That perfect simmer thing you mentioned is no joke, I used to babysit my saucepans on gas. Now I just set it and forget it.

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drew5511d ago

See I just don't get that... I've had the opposite experience. Induction's great for boiling water fast but that low temp control is a myth to me. I tried making a gentle hollandaise on mine last weekend and it went from "not quite warm enough" to "scrambled egg city" in about two seconds flat. I'll take my gas flame where I can actually see what I'm doing any day.