If you are about to start a new home, one of the most important decisions to make is whether to cook using gas stoves or induction. Both ways of cooking have advantages and disadvantages.
GAS COOKTOP OR GAS STOVES
Gas cooktops, or the gas stove, is the most traditional way of cooking. Many households use gas stoves in which the heat source comes from different flammable gases such as natural gas, butane, propane or liquefied petroleum gas. Most of the modern gas stoves come with built in extractor hoods to help to extract certain gases and fumes etc.
PROS OF THE GAS COOKTOP:
- No power loss
- Lower Heat Emission
- Accurate Cooking Temperature
- Messy
- Requires installation
- Potential danger
Induction cooking was first patented during the early 1900s. Instead of thermal conduction through flames, induction cooking heats a cooking device by magnetic induction through electricity. It works by having a coil of copper wire placed under the cooking pot and having alternating electric currents that passes through the copper wire. Because of this structure, special cooking pots and pans made of ferromagnetic metal like stainless steel or cast iron must be used.
PROS OF INDUCTION COOKING:
- No wasted heat
- Cool Stovetop
- Maximum Safety
- Only Works With Magnetic Cooking Vessels
- Power Interruption
- Cannot use if you have a pacemaker
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Should You Get A Gas or Induction Hob?
Regardless of whether you are an avid cook or more of a takeout person, a kitchen isn't one without a cooking stove! Gas hobs have been the de facto choice for families, but technology has brought us sleek induction stoves - which are said to be more heat efficient and easier to maintain. While both types have been head to head in popularity in recent years, which is best for your lifestyle and needs? We break down things in this guide:
- Heating Method
- Cookware Compatibility
- Energy Efficiency and Consumption
- Cost
- Design
- Maintenance
- Safety
- If you are a foodie / Masterchef in the making ... A gas stove provides you unlimited flexibility in terms of cooking methods, firepower and cookware.
- If you cook regularly for the family ... You'll need something heavy duty and cost-efficient. Gas stoves are affordable, don't take as much electricity (as induction stoves), and can easily reach high heats for quick cooking.
- If you are a low-maintenance, takeaway meal person ... An induction stove won't cramp your style, is sufficient for your needs (or lack thereof) and is a breeze to clean. Basically, keeping things simple for a space that isn't much of a priority to you.
- If you are a multi-tasker with kids ... It may be good to invest in a child-friendly induction stove if you have curious tots to juggle with. Besides, its easy-to-maintain design, fuss-free operation (and smart functions for some) is the perfect relief for time-stretched individuals with no time to pay too much attention on cooking.
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Renovation: Induction Vs Gas hobs for your kitchen
If you’re in the process of planning your kitchen renovations, this might have crossed your mind — which type of hob to get? While the trusty gas hob is reliable and has served generations well, on the other hand, the high-tech induction hob is so much more fashionable! We’ve made a simple table to compare the various pros and cons.
Gas Pros:
- Has a visible flame so you can "see" the heat level
- Cheaper
- Compatible with most cookware
- More versatile when it comes to specific cooking techniques
- More "powerful" and can achieve higher temperatures
- Requires more effort when it comes to cleaning
- Over time it will wear out and have an "old" appearance
- Kitchen will be considerably warmer due to the fire
- No exposed flames so it's safer to use
- Easy to clean as it has a flat surface
- Looks good, having a modern, sleek appearance
- Cooking temperature can be easily adjusted and controlled
- Heats up quickly
- Kitchen will be cooler as no heat is produced
- Generally costs more
- You have to buy specific cookware
- Might not be suitable for specific types of cooking (e.g charring, cooking with wok)
- If there is a power outage you won't be able to use it
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Gas Hob Vs. Induction Hob: Which One Is Best For Your Kitchen?
One of the key advantages of gas hobs is that they offer precise heat control. Photo credit: Wong Weiliang
For any food enthusiast who loves cooking at home, no kitchen is complete without the combination of a hob and hood, and for good reason. The former is essential for heating up or keeping food warm, whereas the latter is needed for removing unwanted fumes and grease that can result in unwanted smells and oily kitchen surface. However, be sure to take note of your personal cooking preferences and habits as they are important determinants of what hob and hood types are suitable for your home:
- What are some important features to take note of when selecting a hob? Safety is a key concern when it comes to choosing a hob. Regardless of whether you’re a seasoned chef or occasional cook, ensuring that your new hob comes with the right built-in safety measures, such as timers that automatically turn off the heat or gas safety valves, should always be a top priority.
- What are the main advantages and disadvantages of a gas hob? Probably the most common one used in older households, this type of hob uses gas for conventional cooking with an open flame. With handheld knobs and visuals, the gas hob gives you a better control over heat adjustment. Any type of pots and pans can be used with the suitable trivets for support of the utensils. As gas is still pretty much cheaper than electricity here, it’s no wonder the households are still sticking to this type.
- How does an induction hob compare to a gas hob? Induction cooking is a totally different method of cooking from the conventional cooking method. The surface of the hob does not heat up, instead electromagnetic fields are used to heat up the cooking wares. Easy to clean, and offering the speediest cooking time and safest surface to touch, cooking by induction is the ultimate choice for busy homeowners looking for something fuss-free and no frills.
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Induction vs. Gas vs. Electric Cooktops
It's time: you've decided to upgrade your kitchen's cooking capabilities in the form of a new cooktop or range! Since the advent of induction cooking has brought a third option to the "Gas or Electric" dilemma, we've decided to take a look at the most notable differences between induction and those two classic options
Induction vs Gas Range
- Simply put, many people are loyal to gas cooking because it's the method most familiar to them. Many chefs prefer to use a cooking method they already know inside and out instead of switching to one they've never used before. When pitting induction cooktop vs gas cooktop, gas certainly wins in the familiarity department.
- Another feature that many chefs value is visual indication of heat levels while you cook. A gas range's flames allow you to clearly see the heat level better than induction, although many models of induction cooktops feature LED "flames" to give users a clear visual of the pan's heat.
- A major difference between a gas and induction cooktop is that induction is significantly more efficient than gas – food being cooked with induction will receive 90% of the heat generated, as opposed to only 40-55% for gas. This keeps your kitchen much cooler and more comfortable while you prepare meals. Induction cooking also decreases risk of burns and accidental fires, as there is no open flame and the cookware itself is the only heat source.
- If budget is your major concern, your kitchen's gas-readiness will be an important factor in your induction stove vs gas stove decision. On one hand, induction appliances tend to be more expensive up front; on the other hand, most don't require any special hookup beyond a 220-240v electrical outlet. If your kitchen isn't already equipped with a gas line for your oven or cooktop, adding one can be costly and time-consuming. Another budget-related consideration is that induction might require you to shell out for new pots and pans, as only certain types of cookware can be used for induction cooking. (To see if a piece of cookware is induction-ready, place a magnet on the bottom. If it sticks, it can be used for induction cooking.) If you're thinking induction, you may have to purchase new cookware in addition to a new range or cooktop.
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Gas v induction cooktops, what is your pick?
You can test your pots with a magnet, if the magnet sticks, they're good to go
For many years, "cooking with gas" was the only choice for anyone serious about cooking (or indeed, anyone who just wanted instant control of temperature). Chefs used gas, it was a pre-requisite for any home with an "entertainer's kitchen" and pity the poor household stuck with an electric cooktop.
Now, the induction cooktop, for many years considered either out of reach or still second to gas, is becoming the preferred choice of many top chefs. Some of the biggest names in the Australian food industry, from Neil Perry to Tetsuya Wakuda and Shannon Bennett, have converted to induction cooking and are singing its praises from the, um, cooktops.
For the uninitiated, induction cooktops are powered by an electromagnetic field that turns your saucepan into the heating element. Unlike gas, there is no flame and no knobs to fiddle with. It adjusts temperature quickly (as hard as that is to believe) and has a more even spread of heat. While it only works with a certain type of saucepan, it's a misconception that you'll need to buy an entire new set of saucepans – anything made from iron or stainless steel is fine, it's generally only copper-bottomed, aluminium and other non-ferrous pans that are unsuitable.
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Induction vs Gas, What Suits You Best?
As you are no doubt aware, I am an avid lover of induction cooking. In fact, I’ve managed to convert mama after many years of sticking with her traditional cooktop (and she couldn’t be happier).
However, although you will only find reviews on induction cook tops and ranges on my website, I’m not here to tell you that induction is right for everyone. For that reason I’ve decided to add this informational page so you can make your own mind up on whether or not induction is right for you.
Gas - Let’s start with the Pros:
- When you switch gas on, the heat is immediate. There is no waiting time like you get with electric, and many people like the idea of being able to see the flame because it helps as a visual guide with how much heat you’re producing.
- You can use just about any type of cookware with a gas cooktop.
- Almost all gas cooktops come with manual knobs and some people like to be able to turn the temperature up and down this way rather than use say, a touch control panel.
- Gas cook tops are much cheaper to buy than induction.
- If you’re safety conscious you should think about the fact that you’re not just dealing with a naked flame but a combustible heat source as well. You run the risk of burning yourself, or other accidents can occur which means you could end up with a tea towel on fire. Plus, gas leaks can happen and not many cooktops like this have a warning system to tell you the gas is switched on but there is no flame (potentially very dangerous).
- They’re pretty difficult to keep clean, and believe me I’ve had my fair share of hassles over the years dealing with baked on food that eventually scrubs off but leaves scratches behind on the surface. You also have a lot more parts to deal with, not to mention grease and bits of food that can get under the controls.
- Design is something else to think about. If you’re looking for a minimalist feel in your kitchen, it’s pretty difficult to achieve this with a gas cooktop.
- You can waste energy when using gas because not all of the heat is used just for cooking. If you currently use a gas cooktop, you’ll know what I’m talking about (especially in summer). This can make for an uncomfortable kitchen environment and wastes money.
- You may be surprised to read this, but induction cooking is far quicker than gas. In fact, some of the cook tops I have reviewed on my website will boil a large pan of water in as little as 90 seconds!
- The energy you use is far more economical. This is because induction cooktops only heat the cookware you’re using and nothing else. No more hot sweaty kitchens, and certainly far less opportunity to burn yourself or set something on fire!
- Induction is much safer than gas for obvious reasons. Many of the reviews you’ll find here include models that automatically power off the moment the pan leaves the surface. Some of them are even cool to the touch within seconds. You will also find cooktops that are equipped with child safety systems.
- Temperature control is much more precise because many models have the benefit of electronic touch controls which are digitally displayed. This means if you like to cook dishes that are technically demanding the results will be much better.
- If aesthetics is important in your kitchen, induction cooktops are the answer. They have a flat surface and will fit seamlessly with any type of décor.
- They’re easy to clean! If you do happen to have an overflow of some sort, the food will land on a cool surface (unlike traditional electric cooktops!) which makes cleaning an absolute breeze.
- You will have to be careful with the type of cookware you use. Not all pots and pans are compatible with this type of cooktop.
- Induction cooktops tend to be more expensive than gas, but considering the amount of energy usage you save, this makes up for the initial layout.
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How to Choose Between a Gas, Induction, or Electric Cooktop
Gas Cooktops Give You Instant Heat
Electric Ranges Are the Cheapest Solution
Induction Cooktops Are Super Easy and Efficient
Remodeling a kitchen means lots of decisions, but few are as important to your cooking as what type of cooktop (or range) you want. Here's a primer on the three options to help you choose the one that suits you best.
For years the choice was always between gas or electric, and if you didn't have a gas line to the kitchen, the choice was made for you. Induction cooktops, which have been popular in Europe for years, are now gaining a foothold in America and have become an attractive third option.
Other Things to Think About Before You Buy - Ask friends and family who have a similar cooking style for advice on what type of cooktop to use. Find a friend with a cooktop technology you've never used before, like induction, and prepare a meal with it. Are your pans compatible with an induction cooktop? If not, do you have the budget to buy new pots and pans? These are things to consider as well. And, if you don't have a gas line running into your kitchen, get a few quotes on how much that would cost and add that to your overall budget.
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Why Induction Cooktops Cook Better Than Electric or Gas
Induction is superior to gas and electric. So why is it so rare in the US?
If you thought gas and electric were the only ways to cook, think again. Induction cooktops are masters of the quick change - delicate enough to melt butter and chocolate, but powerful enough to bring six cups of water to a boil in just three minutes. Although the technology is already popular in Europe, it's almost unknown in the U.S. However, it seems falling prices and ever-growing consumer awareness might finally help the superior technology gain a foothold.
What is induction? Induction is fundamentally unique in that it uses electromagnetic energy to directly heat pots and pans. In comparison, gas and electric cooktops heat indirectly, using either a burner or heating element to heat cookware from underneath. That radiant energy is then passed on to your food. Induction cooktops don't use burners or heating elements underneath the pan. Instead, they employ a series of magnets that excite the iron atoms in a pan to generate heat.
As you can probably imagine, it's far more efficient to heat cookware directly than indirectly. Induction is able to deliver roughly 80 to 90 percent of its electromagnetic energy to the food in the pan. Compare that to gas, which converts a mere 38 percent of its energy, and electric, which can only manage roughly 70 percent. That means induction cooktops not only heat up much faster, but their temperature controls are also far more precise. "It's an instantaneous reaction in the cookware," said Robert McKechnie, product development manager at Electrolux. "With radiant you don't get that."
Induction cooktops can achieve a wide range of temperatures, and they take far less time to boil than their electric or gas counterparts. Additionally, the cooktop surface itself stays cool. You don't have to worry about burning your hand on a burner that's cooling down, and it's even possible to put a paper towel between a hot frying pan and an induction burner to keep oil from spattering on a cooktop. In fact, on almost all counts, induction is faster, safer, easier, and more efficient than either gas or electric. And yes, we have exhaustive lab data to support that claim.
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Induction cooktop
Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved. In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it.
For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferromagnetic metal such as cast iron or some stainless steels. However, copper, glass, non magnetic stainless steels, and aluminum vessels can be used if placed on a ferromagnetic disk which functions as a conventional hotplate.
Induction cooking is quite efficient, which means it puts less waste heat into the kitchen, can be quickly turned off, and has safety advantages compared to gas stoves. Cooktops are also usually easy to clean, because the cooktop itself does not get very hot.
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Gas cooktop
In cooking, a gas stove is a cooker/stove which uses natural gas, propane, butane, liquefied petroleum gas or other flammable gas as a fuel source. Prior to the advent of gas, cooking stoves relied on solid fuel such as coal or wood. The first gas stoves were developed in the 1820s, and a gas stove factory was established in England in 1836. This new cooking technology had the advantage that it was easily adjustable and could be turned off when not in use. However the gas stove did not become a commercial success until the 1880s, by which time a supply of piped gas was available in large towns in Britain. The stoves became widespread on the European Continent and in the United States in the early 20th century.
Gas stoves became less unwieldy when the oven was integrated into the base and the size was reduced to fit in better with the rest of the kitchen furniture. By the 1910s, producers started to enamel their gas stoves for easier cleaning. Ignition of the gas was originally by match and this was followed by the more convenient pilot light. This had the disadvantage of a continual consumption of gas. The oven still needed to be lit by match, and accidentally turning on the gas without igniting it could lead to an explosion. To prevent these types of accidents, oven manufacturers developed and installed a safety valve called a flame failure device for gas hobs (cooktops) and ovens. Most modern gas stoves have electronic ignition, automatic timers for the oven and extractor hoods to remove fumes.
Gas stoves today use two basic types of ignition sources, standing pilot and electric. A stove with a standing pilot has a small, continuously burning gas flame (called a pilot light) under the cooktop. The flame is between the front and back burners. When the stove is turned on, this flame lights the gas flowing out of the burners. The advantage of the standing pilot system is that it is simple and completely independent of any outside power source. A minor drawback is that the flames continuously consume fuel even when the stove is not in use.
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