We are in an era of innovation that is both rapid and complex. I am not equating induction to electric cars, but they have rolled electric cars out with limited solutions to charging and range and requiring parts and elements that are quite troublesome to harvest. In addition, although there are recycling efforts, there are also boxes of toxic junk bound for landfills. I am confident induction will continue to improve, and curiously higher end gas stoves are going back to line, ignition, and burner, removing the often problematic chips. I think many of the cooks on this site want very low simmer and wok hei top end heat along with very even and stable heat distribution. I am looking for some in depth comparisons of stoves like Wolf with SOTA induction on all of these aspects and likely more. The even dispersion is especially interesting to a current gas user who also uses heavy, tinned copper or even clad with a thick and conductive core like copper or aluminum.
1 Like
Yeah, I am too. The real question is whether it will meaningfully improve beyond the performance of gas during an active consumer’s lifetime.
Induction is being pushed by governments (in some places mandated) for reasons other than performance. In many cases, it’s despite performance.
Yup exactly why I like gas more even tho I have an induction top.
Now I have an outdoor propane wok burner lol
1 Like
Flambe, charred peppers, wok hei–hard to do without actual combustion. And I’ve yet to see an induction salamander.
1 Like