Gas or Induction?

[BudgetSlasher]

We are going to be replacing our stove in the not too-too distant future.

Before we got married the wife always had gas (propane) as a cooking fuel and I always had electric (not induction) as a cooking system.

Since we have been married it has always been electric (again non-induction) and we are now in a place where we can change that. I would be OK with any, I admit that gas is better to cook on that a basic electric, but we have no experience with induction.

Do any of you have experience with induction that you could share and especially if you happen to have experience with both gas and induction?

To be clear what I am looking for (compared to gas) is responsiveness, total amount of heat to the cookware, annoying buzzing sounds, ease of maintenance/cleaning, and so on. What I am already ware of is gas prices, installation of a gas line costs, increased ventilation for gas and the associated potential need for makeup air, and gas can operate in a power failure.

[Spork]

(Sorry... probably not what you're asking for.)

I think it's mostly going to boil down (heh) to what you like.  I like gas.  I like the way it cooks.  Even more: I like that you can get a very very simple stove for almost nothing and it will last you 50+ years.  My experience with most on board circuitry put into appliances has been abysmal.  Give me a stove that works forever.  And give me an oven with a huge thermal mass.

[sokoloff]

First of all: any oven should be electric, not gas. Non-negotiable, IMO.

For cooktop, induction is better than gas is better than electric, IMO. Induction has a learning curve (it heats faster and invisibly, so you need to learn the response time and learn to use "6" instead "about that much gas" for eggs or whatever). If you have to install a gas line to the house, it's induction all the way.

Downside of induction is that it doesn't work with all pans and is more expensive to buy. (And it doesn't work in a power outage, but that's irrelevant for me.)

[Spork]

First of all: any oven should be electric, not gas. Non-negotiable, IMO.

I would have said the same thing... before I had a really nice gas oven.   We have both.  We have a gas stove and an electric wall oven.  We store stuff in the electric oven.  I've been considering replacing it with gas.

[BudgetSlasher]

(Sorry... probably not what you're asking for.)

I think it's mostly going to boil down (heh) to what you like.  I like gas.  I like the way it cooks.  Even more: I like that you can get a very very simple stove for almost nothing and it will last you 50+ years.  My experience with most on board circuitry put into appliances has been abysmal.  Give me a stove that works forever.  And give me an oven with a huge thermal mass.

I don't like circuitry that much either, but the honest truth is a gas stove will have a computer to control at least the ignitors and probably any ultra low simmer burners. But I do take your point that the few widgets the better.

If we decide to go with induction we are going to find an appliance center that will let you test/demo them that is somewhat nearby to make sure we like it. We have a ~$50 dollar single burner plug induction we bought for testing, but it has an annoying buzz, even with used with cast iron; if larger quality units do that with quality cookware it would be a deal-breaker. But, it works better than a basic electric stove.

I'm just looking to see if there is any real feedback on induction as the 3rd option.

As per the chef in the house we are going to get a good stove . . . its just that a good stove by the chef's definition (at least in gas) would seem to need significant hood exhaust (~900-1000 CFM using 1 CFM for ever 100 btus if all burners were run on full, not that it is likely to happen) . . . I know fancy-pants, but between the meals I get out of it and the peace in the house it is worth keeping the chef happy . . .which also triggers a code requirement for makeup air (needed to prevent back drafting of the boiler and wood stove) adding complexity . . . not to mention the energy penalty in the winter of exhausting the heat and drawing in New England winter air (either through makeup ducting on air leakage) whereas a seemingly good induction cooktop would need more on the order of 400-500 CFM (according to materials provided by certain manufactures) which, at the lower end would be right at the threshold for needing make up air and would exhaust less paid for air in the winter.

First of all: any oven should be electric, not gas. Non-negotiable, IMO.

For cooktop, induction is better than gas is better than electric, IMO. Induction has a learning curve (it heats faster and invisibly, so you need to learn the response time and learn to use "6" instead "about that much gas" for eggs or whatever). If you have to install a gas line to the house, it's induction all the way.

Downside of induction is that it doesn't work with all pans and is more expensive to buy. (And it doesn't work in a power outage, but that's irrelevant for me.)

We plan on separating the oven from the cooktop as part of a baking station area and will likely be sticking with electric (with this plan the exhaust hood will not be as close to the oven as I would like and I really don't want combustion by product floating around); ever gas oven we have had experience with just did not want to heat as evenly or keep temperature as constant as even the cheap electrics. Plus I have never been able to adjust to the differences is humidity between a gas oven and an electric oven.

It sounds like you have experience with induction; what fuel source did you transition from? Can you elaborate on the learning curve? For me transitioning from the slow to heat, slower to respond electric coil will be a learning curve no matter the heating source. The chef in  the house has lots of experience with gas and I am betting her learning curve will be a little shallower.

We have propane in the house and we have a disused heater about 12 feet from the stove that will be disconnected, so it is simply a matter of adding a stub-out (and there are a couple I would like to add) to install a gas cook/rangetop.

As for the cannot cook in a power outage, I am also not worried. We have a gas grill with a side burner outside and a camping stove; long term we might add a little more/upgrade cooking outside so that in the summer we do not heat up the house (we do not have AC). Plus we are on a well for water and rely on electricity to control the boiler and other components of the heating system so a power failure that lasted long enough to really be a problem for cooking would also be a problem for flushing toilets and showering. Where we are on the grid ensure that we should not be without power for more than a few hours (unless it is the line to the house that is damaged) and if it became a problem we are already wire for a generator with a manual transfer switch, it would not be hard to get a portable propane generator to connect to the house supply via a quick disconnect.   

As for cookware, we have a nice looking, but cheap and not all that functional set of pots and pans (I would not be sorry if they were incompatible), a lovely set of enamel and regular cast iron (which I understand are brilliant for induction), and a one or two that might not be compatible (but nothing fancy or expensive and if they were a deal breaker I understand you can get induction "slugs" to place under them).

First of all: any oven should be electric, not gas. Non-negotiable, IMO.

I would have said the same thing... before I had a really nice gas oven.   We have both.  We have a gas stove and an electric wall oven.  We store stuff in the electric oven.  I've been considering replacing it with gas.

What kind of "really nice gas oven" do you have?

[Ozstache]

Had non-induction electric - hated it as it was was not responsive enough.

Had gas - loved its responsiveness.

Now have induction - love it even more than gas for its ability to heat even quicker, simmer lower, have cool pot handles and more precise heat control. It is also more energy efficient and takes advantage of solar generated power during the day.

[sokoloff]

I'm not the primary chef in the house, but I make my share of breakfasts, steaks, and food when the family's out. I've lived with/cooked on propane, electric resistance, natural gas, and induction, with most of my time spent on NG. Induction is a treat for me at some of the vacation places and family members' homes. We have natural gas at home and will be replacing with induction at some undetermined and "no rush" time in the future.

So for me, induction is combining "unfamiliar cooktop" and "unfamiliar tech". It's blazing fast to boil water. It can get/keep cast iron plenty hot to put a good sear on steaks. I can figure out the settings to make bacon and eggs just the way I want after about 2 tries, so the curve isn't that steep. But you have to get used to mapping numbers to settings instead of visual pictures of "about that big of a flame".

On the gas oven, my concern is the humidity that gas introduces to the baking process, not the temperature control (though I haven't seen a gas oven that can broil quite as hot as our electric).

[Primm]

Had non-induction electric - hated it as it was was not responsive enough.

Had gas - loved its responsiveness.

Now have induction - love it even more than gas for its ability to heat even quicker, simmer lower, have cool pot handles and more precise heat control. It is also more energy efficient and takes advantage of solar generated power during the day.

Exactly this. Had electric, it was ok. Had gas, wouldn't go back to electric. Got induction based on my MIL's recommendation (she's a notorious technophobe, so if she raved about it it had to be ok) and would never go back to gas given the choice.

Plus auto-off. Put a pot of something on to cook, set timer, walk away and forget. Perfect!

[Spork]

First of all: any oven should be electric, not gas. Non-negotiable, IMO.

I would have said the same thing... before I had a really nice gas oven.   We have both.  We have a gas stove and an electric wall oven.  We store stuff in the electric oven.  I've been considering replacing it with gas.

What kind of "really nice gas oven" do you have?

1951 Chambers model 90C.  It cost about $300 in 1951, which with inflation is about a $3000 stove today.  It was the top of the line of it's day. 

It was also built to cook on retained heat... i.e "cook with the gas turned off" was their marketing line.  When you turn the oven off, it clamps down oven venting tight and will coast for hours.

[former player]

In the last year I've upgraded from electric to induction, and wouldn't go back or turn to gas (I'm in the country and gas would be bottles/tank so I'm not going there in any case, but even without that it has no advantages over induction technology other than familiarity and using existing pans).  Induction is energy efficient, responsive and safe (no residual heat in the appliance, only in the pans).

It will be worth getting top of the line pans that will be a pleasure to use and last a lifetime.  I did regretfully have to get rid of one old favourite (actually still in the box for the charity shop) but could keep others.

The induction hob I have has the capacity to turn two of its circles into a single oblong which makes a griddle/fish kettle work perfectly if that's what you're into using - it was a more expensive option but worth it for the flexibility.

[Fresh Bread]

Another vote for induction here. It is fast and so so easy to control. The only issue is milk - I can't warm milk without it boiling over. I think you need a separate circuit for it too so that's a consideration, but it's worth it. We got an ikea model, half the price of the standard brands with all the functions like the one Former Player describes for the big pans.

[deborah]

Downside of induction is that it doesn't work with all pans and is more expensive to buy. (And it doesn't work in a power outage, but that's irrelevant for me.)

Actually, it depends. Currently I have a gas cook top AND THAT IS ALL. My quarterly gas bill is something like $64 connection fee and $2 for the gas used. Induction would pay for itself in about two years. It will be much cheaper.

My brother is a fancy-pants chef - in charge of five or six star hotel restaurants - he says that you have much better control with induction than with gas..

[lthenderson]

As for the cannot cook in a power outage, I am also not worried. We have a gas grill with a side burner outside and a camping stove;

I thought like that until the first time I had no electricity for more than a day one winter. Not only was it freezing cold outside to me, but the propane tank had to be heated inside the house for awhile before it would function correctly. It would light the grill but get nowhere near hot enough to cook with until the tank was warmer. Also, every single trip out the door to the grill let in another cold blast of air inside the house which only made the inside colder. Gas grills just have nowhere near the cooking BTU power of indoor models. This past winter when we lost electricity for a day, it was very nice to simply use a lighter to get my gas stove going and put on a pot of chili. Of course, these are concerns only for those of us who live where you get cold winters with common power outages.

[Frugal Lizard]

I have had two fully gas stoves in previous houses that we bought new and before that, old basic ones in apartments.  I loved gas for cook tops but hated the ovens. The more expensive/high end model in our last house was a piece of crap.  Had to replace the electronics on it multiple times. Brand new stove and we used a bbq puffer (our technical term)  to light it until we got fed up and order a new set of ignitiers.

I now have a late seventies electric stove that came with the house.  Don't love the burners but love love love the oven.  It is one heavy beast, but holds a low steady even heat.  Never had my baking turn out so well.  I got a one burner induction thingy last Christmas and use it more than the stove top.  It is a little fickle and squeaky.  For some reason it doesn't like one of my cast iron pans.  Just by chance I picked up a 14 piece set of Cuisinart stainless pots at Canadian Tire for 250 dollars.  They work well on the induction burner.  I like how you can also use the burner as a trivet and warmer. 

I keep repairing the monster electric stove but wish I could swap off the cook top and convert it to induction or gas but keep the fantastic oven.  It is also a beauty with its chrome and fake wood.  The only features that no longer work on it are the hours on the flip clock and the lock on the self clean.  So I don't burn it clean anymore - just a wipe with some baking soda every couple of months before my MIL comes for dinner.  And we are used to it being always ten something. 

[Hadilly]

I have an induction stove and absolutely love it. I have cooked on gas and electric too. I really like the temperature control and smooth cooktop. The way water heats up so quickly is fabulous.

After looking on Craigslist, I bought an older model Frigidaire for about $900 and have been pleased. I find the buzzing minimal and not annoying.

Didn't do the magnet test on my revereware, so ended up giving that away to family. I also had to get some new scanpans too.

Mine also has a convection setting in the oven too, works really well.

[BudgetSlasher]

Thanks for all the replies, I am honestly a little surprised how many votes there are for induction. Everywhere else I have ready about them there is a larger die hard contingent of "give me gas or give me death" folks.

I guess we will try and visit a showroom that will let us test an induction range and see how it goes. I'll put in whatever the chef decides, but I want to make sure we get the best thing for our circumstances.

As for the cannot cook in a power outage, I am also not worried. We have a gas grill with a side burner outside and a camping stove;

I thought like that until the first time I had no electricity for more than a day one winter. Not only was it freezing cold outside to me, but the propane tank had to be heated inside the house for awhile before it would function correctly. It would light the grill but get nowhere near hot enough to cook with until the tank was warmer. Also, every single trip out the door to the grill let in another cold blast of air inside the house which only made the inside colder. Gas grills just have nowhere near the cooking BTU power of indoor models. This past winter when we lost electricity for a day, it was very nice to simply use a lighter to get my gas stove going and put on a pot of chili. Of course, these are concerns only for those of us who live where you get cold winters with common power outages.

Just to be clear I am not picking on you and I appreciate you pointing out the potential draw backs.

Not saying I would do this, but . . . running a little propane camp stove (that has the same clean burning blue flames) indoors would be just as bad as running a gas (in my case only propane in available) cooktop indoors without a functional electric vent hood. Also many modern stove have gas valves controlled electrically (solenoid or some other method) which means the no electricity no gas to hit with a lighter.

Also, how cold does it get there? I'm in New England and have grilled in below freezing conditions many times without a problem, but I also have a ~140,000 BTU burner that would freeze propane solid in the tank if run on full in 90 degree Florida heat.

If we were to lose power for an extended period (or if DW had her way overnight) we'd probably make the 30 minute drive to her parents place where city water (as opposed to our electric well) and their fancy pants generator with enough fuel to run the entire house automatically for 7-days would mean central heat and running hot water.

[Spork]

If we were to lose power for an extended period (or if DW had her way overnight) we'd probably make the 30 minute drive to her parents place where city water (as opposed to our electric well) and their fancy pants generator with enough fuel to run the entire house automatically for 7-days would mean central heat and running hot water.

I'm off topic again but...  If you're on a well, you really need a generator.  Even just a smallish one.  (And then if you have induction, you can run that, too.)  I think the likelihood for needing a generator is often coupled with situations where a 30 minute drive is impossible.

[Jack]

Downside of induction is that it doesn't work with all pans and is more expensive to buy.

You can put a steel disc under your non-ferrous pan and heat it that way, if you want.

I don't like circuitry that much either, but the honest truth is a gas stove will have a computer to control at least the ignitors and probably any ultra low simmer burners.

A fancy one, sure. But my house came with an ultra-cheap stove that was entirely mechanical. (It didn't even have igniters; it had pilot lights.)


If/when I renovate I plan to go for induction because clean-up of the smooth glass surface is so much easier than for a gas cooktop. Since it's no worse at the actual cooking part than gas, the clean-up advantage is the deciding factor.

[lthenderson]

Not saying I would do this, but . . . running a little propane camp stove (that has the same clean burning blue flames) indoors would be just as bad as running a gas (in my case only propane in available) cooktop indoors without a functional electric vent hood. Also many modern stove have gas valves controlled electrically (solenoid or some other method) which means the no electricity no gas to hit with a lighter.

Also, how cold does it get there? I'm in New England and have grilled in below freezing conditions many times without a problem, but I also have a ~140,000 BTU burner that would freeze propane solid in the tank if run on full in 90 degree Florida heat.

All the gas cooktops I looked at (when we bought ours) were mechanical and thus work without electricity. You do have to use a lighter as the self ignition feature won't work without electricity. It has a safety buzzer that sounds if gas is opened without being ignited and that wouldn't work either in a power outage.

I would say we are comparable to New England weather. It isn't a function of the grill but of the vapor pressure in the tank. Since the regulator won't open all the way until the pressure is equalized you just get a weak flame that can't get anything hot. The only way to fix this is to warm the tank up to where the vapor pressure is enough to equalize and allow the pressure regulator to open up all the way. It becomes more of a problem when your tank is toward the empty side.

[GizmoTX]

We have both: a 6-burner natural gas range capable of 17K BTU/burner & an induction cooktop (single hob) capable of 33K BTU. In other words, both have the highest power you can reasonably get without going commercial. (We are foodies & really cook.) Induction is clearly superior in the boil water test: 5 quarts in the same stainless steel clad pot takes 6 minutes using the induction & 17 minutes using a gas burner. Induction can be dialed in to give an exact temperature. Some cooktops (not ours) even have a timer for auto-off. If we ever have a different kitchen, I would flip this setup: a multi-burner induction cooktop & maybe 1 burner gas for big pot canning & power outages. If I only had an electric power source, I'd go induction rather than traditional electric burners, which take forever to heat up & then cool down -- induction is instant on/off. Induction is also much safer for children & the elderly: no flame, off when you remove the pan, & much lower residual heat.

We tested induction cooking by getting an inexpensive countertop unit. These generally come in 110v rather than the 240v for a built-in, so the power will be less impressive but the control is still there. We now use it for sukiyaki tabletop cooking & an extra burner/hob.

Induction won't work with aluminum cookware but I'm more than happy with our stainless steel & cast iron pans & pots. Induction requires far less hood fan power than gas. We've also been using pressure cookers lately, which require very little heat once they are up to pressure.

As for ovens, I think electric ovens are more precise, but gas has a moister heat which is good for baking & some gas ovens feature an infrared broiler. Electric ovens can offer true convection, which has a fan-driven heat source separate from the radiant elements at the top & bottom for faster, more even baking & roasting & allows multiple racks -- I highly recommend this & use true convection 95% of the time. Both gas & electric ovens can have convection assist, which uses a fan to move the radiant heat.

[MsGuided]

This is a question I've been asking, too.  I love my gas stove (not high end, but works great), but it's a PITA to clean.  I cook a lot.  We are planning to remodel our kitchen and have been curious about induction, mostly bc the cleanup seems so much easier.  What's the story on the high pitched screech?

[BudgetSlasher]

This is a question I've been asking, too.  I love my gas stove (not high end, but works great), but it's a PITA to clean.  I cook a lot.  We are planning to remodel our kitchen and have been curious about induction, mostly bc the cleanup seems so much easier.  What's the story on the high pitched screech?

I believe we have decided to go the induction route, but here is what I can tell you about the noise.

A) We have a small and cheap 120v tester, that has a annoying whine (even with cast iron). It sounds like the noise you can hear from some laptop power inverters (I had one that I could not leave in while I was trying to sleep) but much louder; I attribute this to the basic operations of induction, there is some form of conversion going on. But, much like laptops there are different quality of components we got a small demo of a Miele (it is what the had live at that store) cooktop and it was dead quiet.

B) I mentioned cast iron above because it is one piece, we have some nice looking, but relatively cheap, cookware that is stainless steel with an aluminum core for heat distribution. The SS is magnetic so induction will work, but it is not well attached to the aluminum; the end result is that when the stove vibrates the magnetic SS (that is how the heat is made) it mades a god awful noise buzzing against the aluminum. Hence the Miele above was dead quiet with the right cookware.

So, from my limited experience, there is a god awful noise with the wrong cookware and an annoying noise with cheap components in the cooktop. 

[MsGuided]

Thanks for the info, BudgetSlasher!  I think we're going to go induction.  It's kind of out of character for me, but if a high quality cooktop & cookware solve the high pitch, I will find a deal on the good stuff:)