Exactly. 99% of them have never used induction and as such their opinion/preference is not based on real information and thus has little or no value. Why keep quoting sources that have nothing real to add to the conversation?
The one place where induction is universal or at a minimum very common in a commercial setting is, for obvious reasons, on cruise ships. I have had many many very fine high end (and lower end) meals on cruise ships. I have spoken to many chefs working there, and asked them about the need to use induction. Nobody has ever commented unfavorably on it or its capabilityā¦
If youāre running an induction appliance on 110 VAC (1500-1800W), kiss goodbye the touted faster boiling advantage. A gallon of water takes a looooong time on a PIC. Past a certain volume, water never makes it to a boil.
In Texas many who have acquired generators did so because of snow and ice due to the breakdown of the polar vortex, another effect of changing climate. I also believe that hotter summers and more brown-outs are worth considering.
Iām not into battery technology but IIUC the idea is that the battery is charged by 110 but then proceeds to put out 220 to the appliance. When you use household 110 to charge your electric car, does that mean that you will then be using 110 to run down the road?
I once spoke to the guy who invented the Invisicook. He made the same error. So donāt feel bad.
FWIW, the Invisicook isnāt a very good idea IMHO.
Neither is outfitting every household stove and car with massive and environmentally-injurious lithium batteries. Maybe you like the idea of home fission reactors to charge the batteries to prop up induction stoves to get away from gas?
Battery technology can be better and more environmentally friendly when used to smooth out the need for excess generation capacity for peak power production and suddenly needing to wheel all that power around the necessarily larger grid.
My Wolf 2 hob was 13 years old and going strong until a heavy coffee cup fell out of a top cabinet and smashed it. It actually still worked even after it was shattered.
Iāve used induction for over 20 years and prefer it to any of the other cooking methods. Itās powerful, controllable, safe, clean and cool. No hot handles, no stuck on spills and no special fitting or ventilation needed. The only cookware I own that doesnāt work on it are cheap aluminum non-sticks. I cook every day, so reliability is a big deal. There is most often some sort of stock going for hours on the back burner. My current cooktop is a 5 burner Bosch that is now 7 years old. Prior to that I had an induction unit that was made in France, but the company ceased business in Canada so when one burner finally went, there was no way of fixing it. It resides in an outbuilding now and the remaining ones are still going strong and get used for garage parties and maple syrup boiling. 20+ years and still working! Iād say thatās pretty good.
If youāre still on the fence, thereās also the health aspect of burning gas. There are several articles out there. Hereās a recent one:
What? On a Duxtop plugged into a 110 wall socket? I donāt think so. You donāt really know until you use the real commercial thing in a real commercial kitchen for long enough to make a valid judgementā¦ Few have done that.
OK 97%.
In any case, this discussion started and should have remained focused on RESIDENTIAL use of induction. Commercial is a whole different kettle of fish and not relevant to the OP.
Iāll try to remember to thermapen stock the next time I make it, but it does maintain a very slow simmer until it cooks down. Then, it needs some adjustment.
I donāt think weāre going to convince anyone that induction or gas is better. But, induction or non-induction electric cooking has a clear winner in my book. Induction wins. When power goes out, I use the Weber with a side burner. Even in winter.
There are non-stick skillets for induction use. I use mine for omelets.
If youāre on the fence, try one of those dingle induction hot plates. Inexpensive way to see if you like cooking that way. Thatās what I did.
Youāre funny. You think that the 24% of US restaurants that use induction are only equipped with 110 VAC hotplates? Same with the culinary schools? Only 3% of the chefs and trainees there ever try ārealā commercial appliances?
The truth is there are plenty of people, pros and homies alike, who have cooked on the ārealā induction and prefer gas. And there are people here who have switched back after sinking long green into ārealā.
Another truth is that many restaurants and homes use both modes, so itās not like induction is some Lost Continent no oneās visited. Itās been around long enough that it still being a small minority of use is not explainable by unfamiliarity.
And the main truth is that whatever has been used as you say, it was older induction technology which is outmoded and does not represent what current designs are capable of. Induction technology has been improving at a rapid pace, and will continue to do so. Gas hasnāt changed for decades. Thatās why the opinions floating around that you continue to cite, including yours, arenāt actually relevant. It would be like citing criticisms of phone technology made by people whose experience is with Blackberries, and who made up their minds long ago and are simply too lazy or too certain of their own outdated observations to take the trouble to actually have a fresh look.
Sorry you c anāt accept it, but irrespective of the opinions floating around out there, electric induction(and of course after that something else not yet invented) is the future of both home and commercial cooking. There is no doubt gas will be gone in a few decades, quite possibly sooner. You can believe what you want. As I said above, I look to the future, not the past.
We used to have another poster here whose theme was also that no one else appreciated all the advances that were progressing with induction. Endless repetition of āWave of the future!ā doesnāt cut it.
For good or bad, induction will be a fringe mode, with intrinsic disadvantages, far into the foreseeable future.
And I HATE my radiant stove top. Iām slowly saving up for an induction stove/oven.
In the meantime, I use my DUXTOP single induction hob (almost exclusively).
Iāve found (at Goodwill) pretty much all the induction ready cookware I need. With the exception of a small rondeau pan ā eventually I will find one.
I really like the control the induction hob provides - no more boil overs, overheating/burning of food, etc.
