Induction ranges have been touted as
the best cooking product you can buy. Technology is the best, better than electric and gas
cooking in almost every case. But, is induction better for you? Induction may not be for you
and the way you cook. And many people can't buy induction. You don't want to find that out
when you're installing. This video will be about
the pros and cons of induction versus gas and electric. Part two will look at features and what
to look for in induction range. Part three will be about the best
induction ranges to consider. So let's get started. Let me explain the difference between electric and induction
with just this one story. I just moved, and now I have a Kenmore elite electric stove
instead of a pro gas range. Wanted to try a new
pantsiered salmon recipe, turned the range on to what I thought
was medium-high and waited. Then I added butter
and avocado oil and probably smoked out of my apartment,
setting off the alarms. I had to remove the pan from the stove
and wait for the burner to cool down. Electric heat is residual because it heats
the glass and the glass heats the food. I could have left the pan on the surface with induction, turned the heat
for an instant simmer. In induction, the pan cooks the food,
bypassing the glass. Induction uses magnetic
heat, the magnets can sight the metal of your cookware
with a pan cooking the food. That's why induction cooktops only work
with pots and pans made of ferrous metals like iron and steel.
Induction is efficient and fast. It's faster than the fastest pro range at 25,000-30,000 BTU. Induction is
the newest cooking technology, introduced in the 1980s. Gas hasn't changed much since the 1920s. The burner may have more output,
but 40% is lost as heat. Induction is an instant simmer. Induction bypasses the
glass to provide an instant simmer.
Food doesn't bake on that cooktop because the glass doesn't heat,
so cleaning is much easier. Induction requires less venting
because you have less heat escaping from side burners, like a gas
range. It may not seem like a big deal, but massachusetts and
other states have makeup laws, so any vent of a 400
CFM needs a fresh air return. You could buy this 36 inch pro range with induction or even with sous
vide and still be within a 400 CFM. You can't properly vent an equivalent gas
range at 400, you'll probably need more. We've written articles about gas cooking and the number of toxic gases generated
while cooking, such as carbon monoxide, formaldehyde, nitrous oxide,
and carbon dioxide. Along with better built homes and higher BTU ranges, your indoor air is
probably worse than the outside. If you cook often,
it could be a lot worse. Then you have numerous gas leaks throughout the system
and perhaps even your house. So environmentally, induction is a better option for your house
and probably the planet. My six-year-old can easily
turn on a gas or electric range, but not induction.
It needs metal to activate. Similarly, it's hard for her
to burn on induction top. The glass only has residual
warmth from the pan. For gas or electric ranges, scalding
is much more of a concern. Gas requires less than twelve amps,
while induction requires up to 50 amps. If you live in an older building or condo, you may not have the amperage you
need to power your induction range. At the very least, you may need a new electric line to the
range and maybe a new panel and service. An induction range will cost more than the equivalent gas range and far
more than a radiant electric range. Gas ranges are more reliable at 6.4%
versus 9.6% for induction ranges based on our over
40,000 service calls logged by our service
department last year. Much of the service for induction is from
electric spikes shorting out the ranges. You see the gas when it's on, you want to toss the pan
with the food up like a restaurant? You can do that with gas. In
induction and you don't shut off and the magnets do not sense metal. Some people commented you can heat up some tortillas over gas flame,
which you can't do with induction. In larger pro ranges, you have grill, griddle, French top
and sous vide options that you can't buy in induction. Gas ovens also have gas broilers and are better
than the electric element. Induction also sends
electromagnetic radiation and could interfere with your pacemaker. Check with your doctor before
buying an induction range. Those are the pros and cons of induction. Basically, it's faster, way better to simmer with,
easier to vent and more child cafe. Induction is also better
for the environment. However, induction requires more power. It may not be the right choice
for every cooking style. Click the link to download
our Free Induction Buying Guide. We all know someone who's been talked
into buying the wrong cooking appliance. Don't let that happen to you. Over a million people found
the right answers in a Yale guide. Thanks for watching.
