Whether induction is better than gas is all a matter of preference. There is no real hard and fast answer to this question. However, there are factors that do make it more preferable to many people.
If you wanted to boil water, say, 6 cups, with most cookers it would take quite a while. Let’s see what the difference is.
- Gas- 8 minutes, 34 seconds.
- Electric- 5 minutes 47 seconds.
- Induction- 3 minutes, 7 seconds.
The simple factor is, induction cookers get you where you need to get to faster, and the newest ones do it even faster too. Induction cookers don’t only cook things faster, but they also heat up faster, which makes sense.
- Gas- 428 °F
- Electric- 742.8 °F
- Induction- 665.5 °F
While electric in this instance is hotter, it also takes longer to cool down when you switch from high to low heat, which can be problematic in some cases. But ignoring the electric cooker option, gas is slaughtered by the success of induction cooking, with induction cookers being hotter, and getting things cooked much faster.
There really is nothing to lose with an induction cooker.
As for the question is it better, we will say yes. You don’t want to spend twice as long as you need to waiting for your food to cook or water to boil, and getting things cooked faster gives you more time in your day to do other things, or prepare other courses, this is why induction trumps gas.
What do chefs prefer; gas or induction?
Every chef is different, some like gas, some like electric, but for the most part, many of the world’s top chefs are induction cooking enthusiasts. Many chefs adopt glass-ceramic induction cooktops, and not only because they are considered to be the environmentally friendly alternative to gas or electric.
Many actually find induction cookers to be easier to use than gas. They heat fast and give precise heat control.
Induction cookers also warm the pan not the surface or even the surrounding area so little heat escapes into the room, and you keep the heat where it is intended to be.
What is also loved about induction cookers by professional chefs is how much easier they are to clean down after use. Having to scrub the whole unit down with obscene amounts of effort is not what you want after a hard day of cooking, and if an induction cooker makes that easier, it is all the temptation you need.
Another factor for professional chefs is the cut down in energy use as well, which is something that makes all the difference in a commercial kitchen.
While some chefs may still side with gas or with electricity for certain reasons, a vast majority will side with induction cookers now. With their energy savings, their easy cleaning, and of course, the speed of cooking and fast temperature alterations, there are far too many reasons to use it and far too few not to.
What are the disadvantages of induction cooking?
While induction cooking is chock-a-block full of positives, it is not all sunshine and rainbows, and before you run down to the local hardware store at cheetah speed, you will want to be aware of the disadvantages first.
First of all, inductions stoves and cooktops have a bit of a learning curve to them, you need the right-sized cookware to be placed in the center of the element in order for it to properly activate.
The pot cannot be too small, off-center or wobbly, so you may need to invest in Some new gear if your pots are not 100% induction compatible.
Induction stoves can overcook your food at first. Induction cookers will heat food much faster than other cooking methods and if you aren’t used to it, you can expect some accidental overcooking as you get used to it. Remember that cookware does not require preheating for a long time, and a lower heat setting is required to maintain food temperature.
While you get a faster cooking time, you will need to adapt and get used to the speed and temperature differences of an induction cooker.
It might rattle. This is the result of the high energy transfer from the coil to the pan. It can create a weird whirring sound, but it will often go away when you turn down the heat or add food to the pot or the pan. But it can be annoying.
They are sensitive, we don’t mean emotional, we mean they can scratch easily. The element on other cookers can withstand more wear and tear, but induction, not so much.
Avoid sliding your post and pans around on the surface, and avoid sharp tools or abrasive cleaning to prevent this.
