Is It Time To Start Cooking with Magnets?

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[sergiomessina]

Thanks for not gaslighting this issue.

[danielb]

Two more things: I'm actually surprised that these are so uncommon and also expensive. You can get these from IKEA in Germany for under 400 €. Also you don't need to worry about burnt handles from pots/pans, spill overs or cleaning pots (from the underside) anymore. Nothing burns to the surface of the stove or the pots themselves, so very time efficient to clean. 
Had an normal electric ceramic stove before which was a lot slower and was a lot more difficult to clean.

[jaspersiegmund]

As our house doesn't have a connection to gas to begin with, we have an induction stove. I was cooking on gas in our previous house and I can't say I've missed it. You covered pretty much everything that there is to cover. There is one tiny downside: tossing, wokking and other techniques that require you to lift you're pan you'll need to rework a bit. As lifting the pan breaks off the contact and thus effectively kills the heat source. Hasn't been an issue for me. Oh and free tip for those who are considering switching and need new pans: do yourself a favor and get rid of non stick pans. Maybe keep one for frying an egg and stuff, but we've moved to carbon steel for most other things. No chemicals and those work absolutely amazing on our induction top. Anyone who asks I fully recommend switching.

[bakechef]

I would definitely like to clear up that a hood can significantly reduce pollutants BUT it has to be vented outside. Most builders cheap out on this and just put in recirculating hoods which are useless. The first thing on my list for a kitchen remodel was an outside vented hood with plenty of power. It's my favorite part of the remodel.

[fintux]

When the induction stoves started to gain traction in Europe (about 15 years ago), they were really expesive also here. Now you can get induction cooktops starting at €200 (although for some weird reason, appliances tend to be massively more expensive in the US than they are in Europe - everything else is often the other way around). Oh and by the way, you can get plates that act kind of as converters for example for ceramic cookware. Of course you lose some of the benefits of the induction cooktop (speed, efficiency, cool surface), but that's no worse than using a resistive cooktop to begin with, while you still get the benefits of induction with compatible cookware.

[briannelson]

I did precisely what you suggested, bought the exact induction single "burner"unit just to try it out before investing in a new cooktop and absolutely love it! I moved from Southern California where gas is king to Arizona where the community I live in doesn't even have the option for gas. I was getting hammered on my electric bill for other reasons but, was looking for more effective ways to lower my monthly bill. Your channel got the wheels turning so to speak, and through my little induction top, air fryer and time of day use of electricity, I've cut my bill by more than 50%! I'm recently retired, looking for ways to save and be more efficient is both interesting and cost effective! Thanks for your content, I'll be watching!

[ronaldnixon]

I changed to induction about 2 years ago and I must say, I love it. My water starts boiling in 20-30 seconds and the sear I get on my steak is even. The one downside I didn’t consider was the need to upgrade nearly all of my pots and pans. You’ll need to ensure your pans are induction rated with good metals in order to experience induction heating as its intended. In the end, I not have a excellent Samsung stove and nice all clad pans, and I love it.

[guloguloguy]

SOMEBODY NEEDS TO MAKE AN "INDUCTION" WATER

[jopo]

I would write a long paragraph about the use of a property sized fume hood, but I'd just be venting.

[jojo-pk]

I used to swear on gas alone but nowadays I'd get induction any time.

I grew up with gas, had pretty bad electrical stoves in the past but seeing my brother's induction stove in action absolutely convinced me.

[stuartorme]

I’m in the uk, and have always used gas hobs. The after an extension we moved to a Neff (German) induction hob. Hands down the best move we ever made. Quicker than gas, and a lot safer. Also surprisingly controllable. I really though it would be rubbish, but now would never go back. The only down side was the cleaning of the ceramic top. Best to wipe as soon as the spill has happened. It makes life a lot easier.

[Swecan]

We got an induction stove recently. We love it. It's very fast in heating up and so powerful you don't want to cook at highest level. The moment you remove a pot/pan it instantly turns off. Even if the element can be somewhat hot after turning it off. It's not that hot.
So far so good using Induction.

[matthewseymour]

We switched from gas to induction and really like it. Recently staying at my parents' place and using their gas cooktop I was amazed how slow, hot and generally awful it was in comparison. It's surprising how quickly you get used to the superior experience of induction. Induction seems kind of expensive in the US. Much cheaper in Europe.

[Tom-rhep]

Watching from the UK. It's kind of surreal as I'm so used to this channel telling me about exciting future technology. We've probably had induction hobs here for 10 years, they're now everywhere and really cheap. I'm an Architect and can't think of anyone who has installed anything other than induction recently. I love ours, we have kids and it's great for safety.

[sbmous]

I've been using induction for the past few years. In general I agree that it is as good as gas for cooking, with the added ecological, economical and health benefits. However, there are two things induction currently struggles with:
1. Pan shape - Induction really only works effectively for flat-bottomed cylindrical pans. Pans such as woks often have a small surface area in contact with the cooktop which the induction is actually capable of heating. This leads to a lot of the pan remaining cold leading to uneven cooking and prohibiting certain techniques.
2. Lifting - As the induction is only effective a short distance off of the cooktop, if you lift the pan to toss food you instantly lose heat. This can make more active cooking techniques difficult or impossible without burning the food.
Neither of these are deal breakers by any means, but could be worth considering depending on the style of cooking someone is most familiar with!

[johndunn]

I bought an induction cooktop about a year ago, and I love it. I liked my gas cooktop, but the kitchen is now cooler and I find it to be about as sensitive as gas. There’s sometimes a mild hum or click, but nothing very noticeable and nothing as loud as the fan I always had to have running when the gas was on. I bought some very thin silicon pads from Amazon that stop the glass cooktop from getting scratched. They work really well. I made sure that the cooktop I bought has one element that is large enough to handle the biggest crockpot or casserole pot. And for those who cook with all four elements at the same time, rare for me, there is some power sharing in some models, which means you can’t get absolute full power on all four at the same time. But I can’t think of a scenario when I would need that. It has not been an issue. All in all I am very happy with it.

[jamesblackwell]

As a service technician with a major appliance company, I find that people really love their induction cooktops and ranges. The almost instant heat and quick cooking is almost magical! Not having to clean of burned food residue is another nice benefit. However, they can be pricey to buy and pricey to fix on some occasions. If you do happen to purchase a large setup, I would suggest a brand that has a long reputation manufacturing/servicing them. I would also suggest getting an extended warranty.

[milesbuckhurst]

A very valid episode. We changed from gas to induction more than 10 years ago and it was an amazing experience and I love it as a cooking experience. Ok I live in Europe - but we here wouldn’t consider it new - just a lot better! Up front cost is fairly high, but well worth it.

[Damiendrops]

I've cooked on all types of cooktops, but when I had to choose a cooktop when planning a kitchen remodel I went with induction, and I couldn't be happier. It ticks all the boxes: power, response, speed, but the unexpected benefit was the cleanup– even boil-overs (water in my area is extremely hard) easily clean up in a minute or two. I feel my chef friends prefer gas because it's all they've ever used, so they've adapted their technique to it and they're afraid changing cooktop technology will be like starting over (which it won't). However, one of my chef friends got to try my new induction during a major cook for a large party and he was blown away with not only the power and response, but the versatility with the bridge burner that links two elements with an element in between which allows you to use a rectangular griddle and head it very evenly. He's now seriously considering changing over. Is there anything I would change about it? Sure, like the standby time before the element turns off when you take the pan off the heat for a minute could be longer, but that's a minor issue. All things considered; I'm pleased with the choice I made.

[Bg-xkuw]

After retiring we moved into an RV and did some traveling. The RV propane stove sucked. Hard to control the heat and it dried out the RV something fierce. On a whim I bought an induction hotplate, first time trying one.
It worked great! It was fine with my stainless steel cookware and I fell in love! Fast heat, evenly spread with no "hot spots" Dead easy to control the heat. All my gas using friends kept saying induction "didn't heat" but I researched and realized they'd been using their aluminum or partially aluminum or copper cookware and those types really don't work with induction.
Now that we're settling down from our extended RV travels I am getting a full induction cooktop in the new house. Hey I'm getting up there in years and I forget things sometimes and a stovetop that doesn't heat up unless the burner has a working cookware on it sounds like a really good safety feature to me.