loves cooking on his gas range. What he doesn’t enjoy, however, is the well-documented risk that he could be releasing nitrogen dioxide, carbon monoxide and formaldehyde into his kitchen every time he turns the knob. When he renovates his Denver kitchen this summer, the CEO of design construction company Thrive Home Builders plans to trade in his gas stove for a younger, zippier model with a whole different energy: an electric induction range.
Unlike gas stoves that rely on exposed flames or conventional electric ones that heat the burners you cook on, induction ranges send electromagnetic currents directly into the bottom of pots and pans—heating cookware and their contents in a flash, but not the surrounding stovetop or the air. The result is a safer hob that spews fewer pollutants, uses less energy and allows food to reach higher temperatures faster than your old stove.
The first induction range was released by Westinghouse Electric Corporation in 1971, but the technology didn’t catch on until a few years ago with the release of substantially more affordable, high-tech new models. Now, sales are heating up: Shipments of induction ranges in the U.S. grew 30% year-over-year in 2020, versus 3% growth overall in the free-standing range category.
“I just think there’s this growing awareness that after a year of the pandemic…home is where the health is,” said Mr. Myers, who likes that induction, unlike gas, releases no nitrogen dioxide and almost no ultrafine particles into the air. Induction’s absence of open flames or hot stovetops also means less fretting over the risks inherent in an errant dish towel or curious toddler hand.
While most professional chefs loathe electric ranges because of how slowly they respond to temperature changes, many are impressed by induction’s speed. Malcolm McMillian, chef de cuisine at Benne on Eagle in Asheville, N.C., cooked with a wok induction burner at the now-closed Vapiano NYC in Manhattan, and praised its celerity. “Probably the fastest way to heat up a pan is induction,” he said.
so now what do we do with the National forests?
People who actively choose to have induction ranges in their homes can’t actually cook. Don’t me
I love my induction burners. Much faster than gas and electric stove. Cooks food evenly, and my cast iron pots still look new!
texans : 🙃
ShellyMBoulder
Load of shit
Good cooks use gas burners.
We have had one for 20 years and love it.
Gas stoves are great bc you can change the temps quickly, no waiting for a stovetop to cool down or heat up. It's why professional kitchens use gas.
Because they're cool. And safer, the stovetop isn't hot for an hour after using it
How does one bake a cake? You’ll still need gas or electric to bake, which is a big reason this technology has never and will never go very far.
Used an Induction hob in a rented flat, totally indifferent to conventional electric gas hobs. You'll pay a lot more,not just for the hob plate,for pots and pans. A gimmick IMO.
WSJ: Biden returning capital gains tax to 2017 levels is an abomination! Same WSJ: Buy this $500 pot to boil water.
Gas cooks more delicious. At least to me.
I couldn't figure the stupid thing out in a holiday let. Gas is simple.
Aren’t Republicans afraid of electromagnetism? They think it causes Covid right?
Sell more
Those damn ceramic cooktops are a pain in the ass to clean! I’ll buy good old electric coil ranges for as long as I can still find one available!
they scratch and chip and crack to all hell so how about no
I don't know...just sounds like something else to break down and have repaired.
The only pro for a high tech induction cooker, is that it’s connected to your phone. To flame roast anything you’d need a bbq grill or butane torch 😒 Oh yes, also forget about using your priced, well-seasoned cast skillet anywhere near that glass
Idk something about cooking using gas is fun *shrug*
Shit for cooking though
They are great for boiling water fast, but they don’t have the immediate control of a gas burner, and you can’t roast things like peppers because there’s no open flame.