Is It Time To Start Cooking with Magnets?

But when it comes to cooking with gas … what would you choose for your home? Do you use induction? Like it? Get a LARQ PureVis pitcher and start enjoying fresh, pure water today: bylarq.com/undecided1. If you liked this video, check out The Problem with Heat Pumps and Cold Weather https://youtu.be/H3jIRRzF6d0?list=PLnTSM-ORSgi7oiN-erZtwugd0muTdQXnU

Thanks for not gaslighting this issue.

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.

For anyone looking for a new stove, seriously consider getting one with physical knobs. The digital buttons are common with advanced features, but longevity is a concern. That and they're a bit of a pain to cook with, where you have to hit the button repeatedly to turn the temp up or down while stirring something in the pan at the same time. Physical old school knobs are so much better. That and induction can get too hot for certain pans like cast iron, so experiment on half to 3/4ths heat first before jumping into max heat. Pans can get really hot with induction.

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.

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.

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.

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.

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.

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.

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.

1. Cooking is better with gas for many people not because of speed, but intuitive control (which you mentioned) and consistency. It allows you to lift the pan while still keeping it to flame to get specific results, especially on the edge of the pan if you need to tilt it (like home cooks will often do). This might sound like a mild benefit, but to cooks it is huge. 2. If I routed my exhaust from my car into the cabin of the vehicle, that would also be a problem. I ended up researching the statistics for the whole “gas stove scare”, and found it was primarily (if not entirely) homes with either no exhaust for their stoves, or an improperly sized exhaust (which you alluded to with insufficient exhaust being an issue). These are often much older homes whose kitchens are also much smaller in size. If a properly installed exhaust were installed, then this would entirely resolve the issue and concern. Induction stoves are amazing, but you frame them as being inherently better. They aren’t better. They are different. I would agree that probably more than half the population would be even better off with one over your typical electric stove top or even gas, but to suggest that everyone who doesn’t is “behind” is absurd. That’s framing. I would never go induction, because we actually cook like chefs in our home. Induction would be a negative for us. I think this video had an unintended bias. If any stove needs to go, it’s an electric glass top or coil. It should be induction or gas. I hope you make a video about cooking pans with coatings. Now that’s a scary topic.

Based on the people I've spoken to, the number one reason they use gas ovens, ranges, and even hot water heaters is because they still work when the power is out. But yes, there is a lot of lost energy depending on how you use your burners. Whenever I go to grill a sandwich or heat some water in a kettle, I always use the smallest burner on our range because it more efficiently heats the bottom of whatever I have on it instead of just catching the edge and going up into the air. And yeah, exhaust hoods tend to only work when there is a source of make-up air (i.e. an open window). When we use the oven or range, we always open up the back door – no matter the weather.

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.

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.

I have been cooking with induction for about a year, and before that conventional electric. Some weeks ago I stayed at an Airbnb which had a gas stove and wow. I was surprised at how good it was heating everything BUT the food.

The problem with induction is the magnet and quality of large burner size. My moved to induction stove/oven combo which cost just over $2500. Culturally, my mom cooks a lot of Asian dishes (Indian and Chinese), and in large pans. In there budget range, only one burner supported a 12 inch pan which they later found out is not for a 12 inch base. The other burners were smaller and so useless for her to cook large dinners. In the end, we had to replace it. To go with one that matched a glass top / radiant heat with 2 large burners for induction, they would have to spend over $7,000 Cdn! So they settled on a ceramic glass top radiant heat. Of course my dad was pissed as they spent some big dollars getting good quality pans that work best with induction. After their experience, I ended up getting 6 burner gas stove as I cook with a wok a lot, which can’t be used on the other 2 choices.

How is it that a stove which is turned off emits benzene?

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

We bought the same portable cooktop as you showed in this episode about a year and a half ago to see what the fuss was about. And now we know. My spouse and I have both cooked with all three (gas, electric, and now induction) and we love our portable induction cooktop so much I was tasked to cover out electric cooktop with butcher block and we put the portable on that, giving us cooking that's faster than gas (we can't walk away from the food even for 2-3 minutes), better temperature control than electric, and easier cleanup than either. Given a choice, we won't ever use anything but induction in the future, and the portable cooktops are relatively inexpensive compared to built-in. I recommend trying induction to everyone I know, and several people have already switched.