😹 Yeah, but it’d have been better with a larger pot on the gas or in a kettle or partly covered. There’s always room for improvement ;))
@schnozz87
8 ай бұрын
I tried it, the water set on fire. More practice needed.
@rafalobo5308
8 ай бұрын
🤣👍🏻
@rianamohamed300
8 ай бұрын
😂😂
@graemewilliams6697
8 ай бұрын
I burnt it.
@Aersonick
8 ай бұрын
All I can hear is my mother saying put the lid on, so it will boil faster😂
@cyberwarlord7363
8 ай бұрын
Well...I mean...yeah.
@diunx
8 ай бұрын
She is right
@user-xi4ob6oc3v
8 ай бұрын
You are not alone.
@ChrisM541
8 ай бұрын
My mum said "Put the ring on it" with my first girlfriend. I said "Hold on there bald eagle".
@demmidemmi
8 ай бұрын
This is one of those things that used to matter but doesn't really anymore. Boiling small quantities of water like this is quick enough that evaporation will not have a big impact.
@lutzspringborn187
2 ай бұрын
Bros gas stove has the smallest flame 😂😂😂
@chrisko3635
Ай бұрын
I might be small but its has probably a great personality and the technique u are using it with is more important
@soar011belize
Ай бұрын
@@chrisko3635lmao
@uprollsariotvan
Ай бұрын
Average size imo
@apexalaska
Ай бұрын
That is how it is supposed to look. If you gas stove is belching smoky orange flames it is because it is broken. Blue is far hotter than orange.
@droptopp3479
Ай бұрын
@@apexalaska no, he's saying the flame isn't as high as other induction stoves so of course it'll be slower. I agree with him, my stove has 4 different types of flames and the strongest one for fast boiling is stronger than his in the video. And yes mine burns blue but it's bigger blue flame
@SadBoy_99
7 ай бұрын
Your gas stove has the smallest fire i've ever seen ngl
@Subrosathefirst
7 ай бұрын
Yes and is all around rather than directly under that size pot!
@JoakimGulbrandsen
6 ай бұрын
Its a double burner @@Subrosathefirst
@Koshzor
5 ай бұрын
It doesn't really matter. Induction is just much more efficient. Anyone who had both would tell you that gas is slower.
@olegvegan
5 ай бұрын
My exact thought. My gas stove has flames about x5 in length
@RockinAfr0
5 ай бұрын
@@Koshzor agreed. Bought an external induction plate and I was amazed how quickly it worked!
@lethastewart4397
8 ай бұрын
I’ve had an induction stove for more than 15 years and I love it. As you said, making sure the pan is really flat on the bottom and making sure it fits the size of the burner is really important. Once you do that, everything else is easy.
@GojosBackHand
8 ай бұрын
Highly doubt you did😂. They only been for 9 to 10 years and even when they first came out they were extremely expensive
@lethastewart4397
8 ай бұрын
I’m sorry to tell you that you’re wrong. I have had a Samsung range that has an induction cooktop for slightly more than 15 years. Yes, it was expensive but induction cooktops have been around for a very long time. Most people just didn’t know about them and they still aren’t as common in residential installations. Note, most cruise ships use induction because they cannot have an open flame.
@Ploxsource
8 ай бұрын
@@GojosBackHand Couldn't even Google search your own claim to find out it's bullshit lol. Go back to school, induction tops have been around for decades.
@Calsendon
8 ай бұрын
@@GojosBackHandwe had one in 2011 and it wasn't even expensive then. Norway though, not the US. Maybe 1-5 % use gas here.
@StCreed
8 ай бұрын
We bought our kitchen in 2003 and had to get induction as gas wasn't going to be available where we lived due to environmental regulations. That's 21 years ago and we're still cooking on that Siemens. But it cost me a month's wage at the time, it wasn't cheap.
@palkarsai3668
8 ай бұрын
Again a useful insight shared. Thank you Andy!
@oggyoggy1299
8 ай бұрын
Just stop.
@roastedkiwi8394
8 ай бұрын
@@davidb9059 LOL
@ManojKumar-qc5zx
7 ай бұрын
You say the title and still watched.. you probably needed it
@atriyakoller136
7 ай бұрын
Nah, the gas one is absolutely rubbish, the pot is smaller than the ring of gas amd it's higher than on a normal gas burner.
@ryta1203
4 ай бұрын
@@atriyakoller136 100%
@shadowscythe7036
8 ай бұрын
Uncle roger: haiyaa why fire is low? Why so weak? Why so weak?🤣
@drtash21
Ай бұрын
Weaker than Jamie Oliver's tastebuds haiyaa!!
@wozzinator
8 ай бұрын
I’ve also seen videos saying that carbon steel pans shouldn’t be used on induction cooktops. It seems that they can cause warping since the area on the pan above the coil heats up so quickly, but not as fast around it. Then the thermal expansion is uneven which bows the bottom upwards and turns the pan in to a “spinner”. That aside, I might be the only one who’d want this: but I’d love to know which pots and pans you have and why you like them!
@AFS-ht7bg
8 ай бұрын
Heat it more slowly. I've broken a cast iron heating too fast. Never had an issue with steel. What brand do you use?
@Furrina89
8 ай бұрын
I have been using my trusted steel pan for almost 7yrs now. Just make sure it is thick-bottom and good quality. Dont skimp of money for stuff u use with electricity or fire.
@AbirBelly
8 ай бұрын
I own some carbon steel stuff, usually in the manual it says if you're using induction to heat it up slowly (start on a 4/5 heat, and then once hot switch to a 7/8 heat). You'd also be surprised how little time this actually takes, even if on paper this sounds annoying to do
@wozzinator
8 ай бұрын
Thanks for the tips! I wonder if the warping issue might be more exacerbated with larger CS pans (11” and above) since they are so much larger than the induction coil. I use a Matfer Bourgeat 11” CS and typically heat it up in the oven for 10 minutes at 250F before I use it anyways just to make sure it’s heated evenly regardless of the stovetop I’m using.
@Furrina89
8 ай бұрын
@@wozzinator Oven heating - maybe that's what is causing ur problem? I use stainless steel, not carbon steel. I should have made that clear lmao.
@diulikadikaday
4 ай бұрын
Gas cook tops tend to last longer as there are no electronics. They can also be used in a power cut. Induction is also more comfortable to cook with as it doesn’t make the kitchen so hot.
@Black4Cook
Ай бұрын
How is induction more comftable when you need special pan to use it? Gas doesnt really make you kitchen hot. It also doesnt stay hot nearöy as long as a ceran field.
@diulikadikaday
Ай бұрын
@@Black4Cook, The gas flame makes a kitchen hotter, it’s a flame. Fire makes things hot. All that heat has to go somewhere. That’s why they say “if you can’t stand the heat, get out of the kitchen”. 90+% of the energy used in induction goes towards heating the pan. Unlike gas, which is only around 66%. The rest is heat energy into the room.
@jonathanfields4ever
19 күн бұрын
@@Black4CookYou don’t need a “special pan.” Most pots and pans these days are compatible
@Black4Cook
19 күн бұрын
@@diulikadikaday i use a gas flame since 20 years and never had a problem of a hot kitchen.
@Black4Cook
19 күн бұрын
@@jonathanfields4ever thats just not true ferromagnetic pan to work on induction stove. If you buy all your pans new than yes but i use the same pans since 20 years, and they still look new.
@jameslove1645
8 ай бұрын
For people wondering why their ovens at home don't do this. Induction rings are different to electric hobs.
@sim-one
8 ай бұрын
I agree but that pot was way too small for that burner. Most heat was next to the pot, not under it. But you can’t flambé something with induction…
@crash8803
8 ай бұрын
That small pot just doesn't cut for that big stove😂.
@denden6316
8 ай бұрын
Ikr, and personally I like gas more since I use a wok for pretty much anything
@DH-be4ur
8 ай бұрын
Sure you can. Grab a blowtorch.
@peteroz7332
8 ай бұрын
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@USAUSAM82
8 ай бұрын
I agree! Oh, Andy...haiyaaaa!
@TheAustralianMade
8 ай бұрын
A lot of people confuse the electric stoves you find in many rental apartments with induction stoves. I use to think gas was the best, until I used an induction stove. Would never go back to gas now.
@loganandroid
8 ай бұрын
No basting steaks or charing food with the flame for you.
@__freewill
8 ай бұрын
@@loganandroidwhy can’t you bast a steak on an induction stove? Surely you don’t need a gas flame to do that
@JonnyJKF
8 ай бұрын
@@__freewill it's literally a 60 second short. Could you not manage to watch the whole thing? As soon as you tilt the pan and start basting the induction stops working (and usually starts screeching at you). I've had to finish a sous vide steak on an induction hob before but it wasn't a convenient or comfortable experience.
@XDJaegermeister
8 ай бұрын
@@loganandroid You can easily bast a steak. Most pans have enough heat to do that.
@loganandroid
8 ай бұрын
@@XDJaegermeister This is the 2nd reply about this in less than 5 minutes, in spite of andy mentioning it in the short you just watched. The moment you tilt a pan on an induction stove, it loses contact and quits heating, unlike gas. Tilting your pan is important for basting techniques.
@matthewwilliams4554
8 ай бұрын
Never had induction (maybe one day). Only reason I prefer gas top is when the power goes out, you can still cook a feed.
@IAmTheGlovenor
8 ай бұрын
That sounds more like an issue with your grid than the stove, to worry about the power going out that often
@pourattitude4206
8 ай бұрын
In my opinion you aren't missing out on anything, really. Outside of bringing water to boil quickly, gas is still superior to everything else.
@inkenhafner7187
8 ай бұрын
@@pourattitude4206 unless you have children around, then induction beats them all. Take the pot of the hob and within moments it's off and only warm to touch.
@excellero9766
8 ай бұрын
Don't worry about induction is in no way better unless it's a very specific situation with the specific pots for it. That is the only time it heats quicker
@Hilltopperpete
8 ай бұрын
@@excellero9766induction has a cast iron pan blazing hot in 30 seconds. When I’m cooking, I can’t turn my pot on to boil until a minute before I start cooking because if I crank the heat up, it will be rolling in a minute or two, regardless of starting temperature of the water. And this is true for any size pot- I filled a giant stewpot for potatoes (maybe 3 gallons of cooled/filtered water) at Thanksgiving and set it to high, and it was boiling before I finished peeling and chopping my FIRST potato. On my old electric stove, that took 20 minutes, and gas was not much faster. Unless you have used both gas and electric regularly, there is no reason to make demonstrably false absolute statements like that. In terms of convenience and speed: Induction>>Gas>Electric (electric with a glass cooktop is far easier to clean, and all induction stoves have glass cooktops) Flexibility: Gas>Induction>Electric Safety: Induction >>>>>>Electric>Gas It’s telling that our government is pushing electric stoves over induction. Electric is fine, particularly with an easy to clean glass cooktop, but once you cook with induction, you’ll never go back. It’s orders of magnitude worse, and significantly less energy efficient. Personally, when I moved into my current house, I used the gas stove for a month, hated everything about it, and capped the gas line and put in a 220V outlet for an induction stove.
@717379
8 ай бұрын
- You shouldn't use this kind of pan if you want a quick boil on gas. Aluminium pans work best on gas. - An induction hob has many more increments of heat settings than gas and for most home cooks, a setting of 1 or 2 (out of 14) is good enough for their butter sauces. Ideally, get both, but have 2 sets of pan. If you have to choose, get gas, as there is nothing you can do on induction that you cannot do on gas.
@thekekman8483
2 ай бұрын
That's a pretty small flame on the gas one. Restaurant I worked in used gas and things got VERY hot VERY quickly, however my induction stove at home takes seemingly forever to get even close to the same temperature
@pragmatik5305
15 күн бұрын
probably a problem with your pans - not enough magnetic contact (well, induction)
@mx338
11 күн бұрын
Depends on how much watt your induction stove has, I bought a 3500 watt induction stove, and it gets my wok incredibly hot so fast.
@melvin9898
8 ай бұрын
Okay. So you are using something called italian burnes for the gas which means most of the flame will be projected on the edges of the burners(In this case a lot of flame are wasted because the vessel is small). But if you use direct flame burners on gas then you'll have better results. BTW great comparison.
@ruthbentley2090
8 ай бұрын
Important to note that you shouldn’t use induction if you have a cardiac pacemaker.
@94amirrulmukmin
8 ай бұрын
Please explain... really curious
@mima1265
8 ай бұрын
Pretty sure it has something to do with those magnets
@baronvonfrag8836
8 ай бұрын
Magnets and medical devices are not good companions they can turn them off, or at the very least affect how they function. I’m no expert, but Induction has a strong electromagnetic field that might cause issues. Although anecdotally, they are generally okay if you don’t get too close to them. Ie: lean down close where the pacemaker gets in close proximity to the hot plate.
@peteroz7332
8 ай бұрын
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@HotelPapa100
8 ай бұрын
@@94amirrulmukmin Dunno about the fields of induction stoves, but high frequency fields,e.g. of a plastic welding machine, can interfere with the programming of the pacemaker (it is parametrised through the skin using near field communication.) I checked a document issued by health authorities that advise against touching the pan directly or with a metallic object if you have a pacemaker. There is no instruction to absolutely avoid an induction stove. Seems to be less of an issue with the medium frequency fields used here.
@chrismgentry
8 ай бұрын
I'd love a long form version of this to hear from Andy the pros and cons of various cooking tasks comparing Gas and Induction.
@LePedantSemantique
8 ай бұрын
Engineering Nerd here: There are several factors to consider. I’m looking at the cost of natural gas vs electricity and the efficiency of each heat source. Just hold your hands a safe but equal distance from either side of each pot and it’s readily evident that the gas flame loses much more of its heat to the environment than does the induction device. This along with its speed to desired temperature indicate the efficiency of each heat source. Rough estimates indicate that gas efficiency is about 85% of a similar induction source. Then, the relative cost. This will vary locally but natural gas costs roughly $8.24 per billion BTU, while electricity costs somewhere around $32.42 per billion BTU. Summary: Induction is more expensive than natural gas, but also more efficient. 🤷♂️ IJS
@DhandeepLodaya
8 ай бұрын
Also if he used a bigger pan (for both) the gas would have heated up quicker as we see that all of the flames are pointing out and away from the pan
@dillonwatkins4874
8 ай бұрын
Another positive of gas is that it can be used during a power outage
@evolv.e
8 ай бұрын
I have solar panels that turn my meter backwards, so I switched all of my appliances to electric. Where we live gas is quite expensive, so it only made sense to get rid of gas.. not to mention, my son has asthma and combusting gas indoors only exasperated his condition.
@evolv.e
8 ай бұрын
@@dillonwatkins4874I have week’s worth average of battery back up. We have outages in our area all the time but I’ve never experienced any down time thanks to my solar & battery pack. Even without solar, battery back ups are a must for most homes these days, if for nothing else, to offset peak energy periods.
@Herbert12864
7 ай бұрын
@@evolv.eWe just got a new house and as much as I love gas we have an induction cooktop because we can offset with our solar. Whereas there is no getting around gas!
@readwellwritewell
7 ай бұрын
Used these fancy induction externals for a physics class once, it was wild. I prefer the regular electric hob though, exactly for that whole "needs to be flat" reason - move the pans around A LOT.
@Jackiegoal
8 ай бұрын
I agree that boil water on induction is almost always going go be faster BUT a wok burner is not the most efficient to boil water.
@GojosBackHand
8 ай бұрын
Exactly
@hurley2609
8 ай бұрын
Efficient what haha, sure a wok burner will be faster but definitely not more efficient. Wok burners are 150k BTUs minimum. Domestic induction is about 1-3kw.
@Jackiegoal
8 ай бұрын
@@hurley2609 right
@Deveonn
7 ай бұрын
@@hurley2609our induction plate can do 5 kW easily. Our previous gas stove could do that too but requires a huge pan. Same here, gas needs a bigger pan while induction adjust to the pan. Our induction stove can heat 3 different pans on one zone.
@karohemd2426
8 ай бұрын
There are no magnets in an induction hob but electromagnetism is involved. The magnetic field created by the AC running through the coil in the hob induces an electrical current in the base of the pan, heating it.
@plusgood15
8 ай бұрын
Calm down
@reznovvazileski3193
8 ай бұрын
The coil becomes the magnet as you run current through it yes. Technical term for this would be a solenoid but magnet will do absolutely fine for the layman. End of the day it's more important that people actually know what you're talking about because if they don't understand you they can't appreciate the accuracy anyway.
@LePedantSemantique
8 ай бұрын
Fellow Nerd 🤓!
@karollee13
8 ай бұрын
I went to a restaurant management school and worked with gas in restaurants. But I've had a Kenmore Induction range for 13 years, and I love it. I have cheapo Rachel Ray pots (thick, heavy bottoms) and use paper towels or old cloth napkins under the pots, even on high, to keep the glass top cleaner and free from scratches, and it's in perfect condition. Cast iron on a high heat will scorch the cloth, but it won't catch on fire. You can't do that with electric ceramic. And gas cooktop is so much harder to clean. I do miss a wok but I had an electric wok that worked fine for home. I suggest doing Andy's test yourself at a working appliance store. Try the papertowel under the pot trick, too.
@awar699
8 ай бұрын
I am moving to a new home with an induction stove for the first time and am looking forward to the cleaner lines and .. just cleaner. Thx for paper towel tip. What is the issue with a wok?
@peter65zzfdfh
8 ай бұрын
@@awar699unless you have a wok designed for induction (flat bottom) it won’t work on a standard (flat) induction stove. Commercial induction wok units have a curved surface in which you place a normal curved bottom wok.
@karollee13
8 ай бұрын
@peter65zzfdfh read my Comment "Here's a Chef for Team Induction." He uses a round bottom wok on a special induction burner made for that.
@DanteYewToob
21 сағат бұрын
I love induction, I just hate that mine has a function (probably security/safety) where if you lift the pan for more than like 3 seconds it shuts off and you need to turn it back on and reset the heat and everything.. 3 seconds is nothing. It shuts off when I flip a pancake, or quickly serve a pancake, or when I lift to swirl pancake batter. Basically it will shut off at least 3 times per pancake. No joke. I used pancakes as an example because that’s the worst example and I make them often. But same thing goes for quesadillas, grilled cheese, eggs… etc. imagine trying to make a stack of pancakes for breakfast and you need to reset it up to 3 times per pancake! God forbid I cook for more than myself! (I literally switched to making thick fluffy ones instead so I only have to make one. I used to love making small silver dollar ones… :[ no more…) That auto shut off is just WAY too damn fast! It should be like 20-30 seconds or something… you lift or tilt a pan for like 75% of stovetop cooking, I genuinely don’t understand what they were thinking. I understand safety concerns even though the cooker itself doesn’t actually get hot… but they just clearly didn’t bother to even test the device before selling it. I’ll be buying a new one soon, if anyone has any recommendations for a decent quality single burner induction hot plate I’d be happy to take a look! If you have one without the lifting shut off or one with good features for under 150-200$ lemme know!
@richmondvand147
8 ай бұрын
you can do way more things on gas like char a pepper, it also works with cast iron better along the sides not just the bottom. So to have my pan with sloped sides and is carbon steel. Using it on electric makes the sides harder to season while on gas the sides will season and stay seasoned
@kylebutler1101
Ай бұрын
Just buy a kitchen blowtorch. Job done.
@LePedantSemantique
8 ай бұрын
Personally I’m romantic about fire the same way that I love charcoal in my grill and wood in my fireplace. However, it’s hard to argue with the efficiency and temperature accuracy of electric devices. Just set it & let it go. No residual stoking of the flames necessary.
@ryta1203
4 ай бұрын
Electric isn't very efficient though, ask anyone who uses an electric tankless water heater or an electric water heater vs the same gas options.
@LePedantSemantique
4 ай бұрын
@@ryta1203 Really? I’m not acquainted with such complaints. Intuitively, there’s much less heat lost to the atmosphere. More details please?
@theod0r
2 ай бұрын
@@ryta1203 I've used a tankless electric water heater for showering and a tankful (?) one for cooking over the last 2 years, no issues
@WRBhammer
5 ай бұрын
As a home cook that has used both, induction has a knack for things catching and for not cooking evenly across the pan. Gas is lightyears above.
@lauri9061
2 ай бұрын
Gas is also harmful for your health but go on
@WRBhammer
2 ай бұрын
@@lauri9061 I don't know whether that's true or not, I was talking purely from a quality of cooking experience
@campandcook3118
2 ай бұрын
@@WRBhammerEither, a BAD induction stove like Andy's (proper ones heat pans, WOK 2-3cm above the glass) or a bad pan with not enough ferromagnetic iron in the bottom. Try a cast/hammer forged iron pan or a good stainless steel with a thick bottom. Correctly used, nothing sticks and everything kooks evenly
@WRBhammer
2 ай бұрын
@@campandcook3118 you might be right, although I've had this experience on 3 different induction stoves. Possible that they're all poor quality though.
@oldenshort1346
6 ай бұрын
Try using a gas stove that is suited to the Pot size. Put the pot on a larger ring on the induction and get back to us.
@refectocill
2 ай бұрын
Most induction ovens rn don't have rings anymore, they simply heat up the area that's put on the stove, so it's always 1:1 to the pot size. Even with a bigger pot, gas would be slower.
@fryertuck6496
2 ай бұрын
It makes no difference, induction is much faster.
@blarfroer8066
2 ай бұрын
Just try to think for a second. What's quicker, logically? Directly heating the pot or heating up the air underneath the pot?
@oldenshort1346
2 ай бұрын
@@refectocill Straight over your head, watch it again and read the comment again.
@oldenshort1346
2 ай бұрын
@@fryertuck6496 Straight over your head, watch it again and read the comment again.
@completezconcentrate9967
2 ай бұрын
We switched to induction and never looked back: its cheaper, more effective, dont have to worry about running out of gas, no hazard as well as there’s no fire. For those people concerned about electricity or lifting the pan, in occasional cases like this we use portable butane & stove
@rrats40
4 ай бұрын
This guy is just so likable…. And a great chef!
@BigPoppieSeed
8 ай бұрын
I have an induction cooktop on my sailing vessel. As a sautee' saucier chef (retired), I thought that I would hate it. I love it and just use a torch when I am working with brandy and such...no gas flavor present!
@pourattitude4206
8 ай бұрын
I can't imagine how you would ever get any gas flavor in your food in the first place - unless possibly if you were charring veggies over the open flame of a gas burner. And, you can't do that with induction anyway
@BigPoppieSeed
8 ай бұрын
@@pourattitude4206 Happens all the time... no imagination needed.
@Bodger-qi2hd
7 ай бұрын
@@BigPoppieSeed just you tho, keep learning
@angmiming
7 ай бұрын
I still like direct fire. Anyone can see visually if the fire is strong or not, unlike those induction. Trying to understand degrees is not beginner friendly.
@Scubadooper
8 ай бұрын
I can't imagine induction would work as well with a wok. That combined induction/wok burner looks like the perfect mix (though my other half would note cleaning is complicated by the burner!)
@potapotapotapotapotapota
8 ай бұрын
it's very difficult to stir fry with induction
@nAcolz
8 ай бұрын
Yep, I have a wok that works with induction, but it will only get hot on the bottom and maybe 1/4th of the way on the sides, you won't get it correctly piping hot like you want a wok usually.. it's usable but not ideal. Still, having had gas for most of my life, then classic electric stovetop and then finally induction, I prefer induction for most use cases. It's faster, easier to control, easy to clean and maintain :)
@adammujaj
8 ай бұрын
They make curved induction burners specifically for round bottom woks. My understanding is you can still toss with them too if you use the right technique.
@Mic_withMac
8 ай бұрын
In professional kitchens there are curved induction heater to work with a wok. They require higher e supply not ready for household though.
@nigeloates4233
8 ай бұрын
I assume that's why Andy has the gas burner at the end of his hob. I have the same setup...1200mm induction and then a gas wok burner by the side of it. One of the best things about the induction hob is using a large cast iron griddle plate and connecting 2 induction areas in to one. I use it for most of my searing now whereas when I only has gas the griddle plate just wouldn't heat evenly.
@Cheesebeanie666
3 ай бұрын
This channel has helped me learn to cook! Thanks mate!
@4.0.4
2 ай бұрын
That has one has a very small flame that also goes around the pot. It will of course be slower than induction, but that setup is sub optimal for showing it.
@SpykerCorporation
8 ай бұрын
Also the size of your gaz thingy is big and your pot is small, I reckon the flames aren't having much contact with the flames but I might be wrong
@lefettsack
8 ай бұрын
When I moved in to my new place, I discovered it has a induction stove. It definitely took some time to get used to, but I wouldn't miss it for the world now. It gets hot so fast, but what I like even more, you can cut the heat completely and it doesn't stay as hot as normal stoves. It's also very safe, because if there's no pot, it doesn't get hot. Perfect, if you have little kids. 😂
@peteroz7332
8 ай бұрын
I haven't heard it in the clip (neither have I seen it in the comments): *on the induction you have to use steel pots/pans* - it cannot be aluminum.. it has to be something that a magnet sticks to it.. if the magnet doesn't stick - it wouldn't work on induction stove.. 🤷♂️
@lefettsack
8 ай бұрын
@@peteroz7332 sure, but all my pots and pans worked fine
@Mic_withMac
8 ай бұрын
In some modern models you can lock them. That forbids children or pets or invaded mouse from turning them on by any chance
@brian454454
2 ай бұрын
I now have an induction cooktop and there are workarounds. Because induction is so fast to respond you can lift your pan to toss your food or tilt it to nappe and just put it back down for a couple of seconds and it will come right back up to heat. (I cut my teeth in restaurant kitchens so I’m familiar with both) I like using both, but the quick response time while your cooking with induction is a real treat. And it holds a consistent heat very well too.
@Kia0ra278
Ай бұрын
My mum just puts a hot plate over the induction. Gives her a larger surface to work on and she can tilt the pot all she wants cause the hot plate is magnetised to the element.
@petraliverani1247
Ай бұрын
Good to know. What kind of hot plate?
@GaigeStorm
5 ай бұрын
My powerbills are sky high as it is, it's the main reason why I and probably others prefer gas because it's far cheaper
@omarselim6281
8 ай бұрын
Idk man that flame wasn't immediately beneath the pot. Try again with the flame making contact with the bottom of the pot on a normal stove with multiple ring sizes
@RepstarVixen
8 ай бұрын
induction boils a liter of water in about 1.5 minutes, that is faster than an electric kettle, nothing will ever beat that
@doodskie999
7 ай бұрын
Cant use a wok on induction. I use it more for soups, or meals that take a long time to cook
@ericfoster3636
3 ай бұрын
Maybe try it again with the proper size burner Andy.
@surabhir6618
Ай бұрын
I have used both. If you need to boil or do some standard pressure cooking stuff use induction. Highly efficient. Doesn't heat up the ladle too much even if it's metal for shorter duration of cooking If you need to adjust the flame often, saute etc gas is better. Hands down
@abhishekdas1891
2 ай бұрын
Hey Andy. I also suggest using a utensil that can fully utilize your gas stove burner as most of the flames are outside the base of the pot. Love from India.
@Kwijiboi
2 ай бұрын
That gas ring is wider than the pan above it, making most of the heat bypass. Try using wider pans. Induction may still win, but not by such a wide margin. When tossing contents in the pan, the moment you lift off induction, you also stop heating.
@fryertuck6496
2 ай бұрын
Stupid thing to say. As if the pan wouldn't hold heat for the few seconds it's off the hob.
@BurgoYT
2 ай бұрын
@@fryertuck6496he said it will stop heating not stop cooking
@fryertuck6496
2 ай бұрын
@@BurgoYT Stupid answer, when cooking a level temperature is reached, it doesn't increase infinitely. Lifting a pan to toss the ingredients would have zero effect on the ingredients.
@BurgoYT
2 ай бұрын
@@fryertuck6496 yes but it will still cool if you take it off, and heat is supplied only if you don’t, it’s not a “stupid answer” it’s the truth, but I think it’s not a big enough deal and I prefer induction myself
@BurgoYT
2 ай бұрын
@@fryertuck6496 I agree that lifting off briefly does not make any difference at all, but that wasn’t my point
@LuciferianChef
5 ай бұрын
Gas . Anytime induction you can not use cast iron that is the only reason I have gas in both my homes
@ploppyjr2373
4 ай бұрын
Can you explain. Because if that’s the only reason I’ll like to see the pictures of your induction stove. Cast iron works fine on induction. No clue why you thought it couldn’t.
@LuciferianChef
4 ай бұрын
@@ploppyjr2373 Sorry my bad I meant I prefer Gas blue flame . To other choices it’s just my preference. Is what I meant . Wrote my last statement after working in the - kitchen 15 hrs lol . I have a 8 burner Wolf stove
@MrGravylegs
3 ай бұрын
Not sure about most of you all, but I can spare a minute and half to get my water to boil. Typically I’m NEVER rushing my cooking projects that hard as to be able to spare the time. Gas is best for so many things, and it’s way cheaper to work on than induction.
@jama211
2 ай бұрын
it's not cheaper in most places, so I'm not sure what advantage you're gaining...
@ImBarryScottCSS
Ай бұрын
This is a really poor example, that is probably the worst possible gas setup to boil water. Induction will still be faster but the difference wouldn't be so marked if you used a pan that actually fit the burner.
@Nachowsky
8 ай бұрын
I spent some years working on retail, selling kitchen stuff, and it was funny because elder people always were absolute gas-cooking defenders, while younger people were absolutely pro-induction. What nobody ever stood for was vitroceramic and I agree, get rid of those.
@mahiyatsafiyullah7103
2 ай бұрын
Gas all day. I'm a simple man. I see fire I think it's time to cook.
@mikeyates7931
8 ай бұрын
"A watched pot never boils" ANDY : "hold me , Foster's , mate..."
@user-ob1zg5rz8r
8 ай бұрын
The fire power wasn’t nearly strong enough tho
@Buzzy-bm6bv
8 ай бұрын
Thank you for the video and the energy and put it to create it. On some level, it was not affair comparison. The induction gas flame extended beyond the pot that was sitting on top of it so a lot of that energy from the flame was dissipated into the air. Had the pot been put on an appropriate size burner that may not have been as much of a discrepancy or no discrepancy at all. Just a thought. Thanks again.
@hv9988
14 күн бұрын
My general rule is round bottom or when you want the sides of the pan heated (think wok or kadhai) - use gas. If you just want the bottom of the pot heated (Dutch oven or sauce pan), use induction or electric. Lots of heat loss /escapes from the sides with gas, and gas also heats the sides of pans. GREAT for Asian cookware which is designed for that. Western style cookware is usually designed for flat surfaces (except some specialty stuff like a cauldron that no one really uses)
@backinX
8 ай бұрын
Andy that flame is simmering. Have it roaring please. ❤
@perry-ct2vq
4 ай бұрын
Size of flame doesn’t matter it’s the btu that count
@YourContentSucks.
7 ай бұрын
All I'm going to say is name a professional kitchen that uses induction. I'll wait.
@ausguy73
7 ай бұрын
Icebergs at Bondi
@theod0r
2 ай бұрын
most ones in my area.
@bb55555555
8 ай бұрын
yeah. induction is now a realistic option. The only problem is installing it in an existing home. You're going to have to have the electrician install the proper outlet for it. So this is really something to have in a new home and not an existing home
@k-disboher1105
20 күн бұрын
TIL induction, gas, and electric stoves are all separate things I always knew of gas stoves and grew up mostly with an electric stove, and vaguely heard of induction stoves; but I always figured induction stoves was just the technical name for electric stoves Now that I'm older and understand induction, it makes sense that they're different than electric
@user-ys6qe7lo6n
2 ай бұрын
We've used induction for years and like it best especially in our outdoor kitchen because the wind blows the gas burner down. I am sick of the boiling water demonstration. We love induction because of the incredible control we get. We can make stock so easy because we can fine tune the simmer perfectly and immediately.
@NarcissismSurvivor
7 ай бұрын
What’s never talked about is with Induction you cannot have a pacemaker, medication pump or any type of electronic implant device as induction is a magnet.
@Fuzzira
7 ай бұрын
Why you tryna cook grandpa, huh?
@joshuakemblebluegrass838
7 ай бұрын
I still prefer gas, because I like to tip my cast iron skillet as I pour hot butter over my steaks.
@Zeero3846
29 күн бұрын
You can use a heat diffusing plate to help with those hot spots, but if it's a steel plate, those can also be used on induction stoves in a pinch. In the latter, the efficiency goes way down, but it does give you the option to use non-magnetic pots. They do have to sit flat though. Also, putting some mineral oil on the bottom helps conduct the heat better between the plate and pot, so the plate won't get too hot too fast to trigger the safety mechanisms on the induction stove, which will absolutely slow down the cooking times.
@lawrenceburchett7411
Ай бұрын
What matters is the ability to adjust, from, non perfect situations and imbue the recipe to your way, always watch always learn, that is the way... love your vids...
@EmperorMaximus66
Ай бұрын
Excellent explanation of functionality and limitations!!
@kylebutler1101
Ай бұрын
Induction Pro's: Heats faster - temperature change of pan (not the food) is near enough instant, ever seen a copper wire glow red with electrical current? Same principle. Far more energy efficient - zero heat loss up the sides. More comfortable - Doesn't heat the room up. Safer - The surface cools down much faster after turning off. Useful if you have kids, pets, or clumsy people. Safer 2 - Won't ignite a teatowel, shirt sleeve etc. Safer 3 - No air polution. Safer 4 - No gas explosions. Much much easier to clean - smooth surface you can just wipe over. Downsides: To char or flambe things, you'll need a blowtorch. As mentioned by Andy, they stop heating the moment you remove the pan so some techniques can suffer a little like nappe/arroser, or sauteing (sauteing in it's most accurate definition of bouncing the food around in the pan) that said, I've never found the heat loss to be that much of a problem if you're being quick. Pans - They will need to contain a ferrous material, copper and aluminium pans won't work. Woks won't work either. I've used induction hobs in quite a few restaurants while on Saucier. I thought I'd hate them but honestly they're awesome, was always amazed with how quick the pan would get up to temp. I did always wonder what would happen if you had stainless steel wedding ring on though... lol.
@kiki-acab
Ай бұрын
Use the correct pan for the burner, your pan is getting no heat on the bottom because the flames are outside of the circumference of the pan.
@pompeijwag254
Ай бұрын
"induction is faster" *"WOK ON MAXIMUM HEAT"*
@mrthomas7511
2 ай бұрын
I used to sell and install home appliances. Did it for almost 4 years. I've never actually seen that difference until now. I've never seen the difference with convection ovens. I only told people about it
@ritokazoriv
24 күн бұрын
I like induction except for the core concept of a strong magnet sticking the pan to the surface. Makes it harder to toss things around in the pan while keeping heat on it.
@Altnet89
3 ай бұрын
Gas stove always boils faster than induction in my exp. But I never used a fancy induction stove only some cheap ones. So for me gas was always better.
@olli1964germany
Ай бұрын
You forgot to mention the most important thing: Induction reduced temperature faster as gas does. Simply because the pan is colder. You can remove a pan from gas but it is still hot. This is especially important for heat-sensitive food.
@papalevies
Ай бұрын
The only problem with induction for me is that 90% of the heat is concentrated at the center. If you throw a pork chop on it and leave it, the center will burn while the ends are still raw. Going low (3/10 for me) and using thick bottomed multilayer heat spreading pans helps a little
@zbaitl
2 ай бұрын
Also most houses use propane burners. But butane burnes much hotter and cleaner. Alot of restaurants use butane foe that reason. But yes induction is more efficient. Personally I van forget to turn off the stove with induction and thats a huge reason for me
@DoubleADwarf
Ай бұрын
"So what's gonna boil faster - putting this flat-bottomed pot on an induction top, or setting it in the middle of a gas burner wider than the pan itself, and also set to low????" "Wowwwwwwwwww, maaaaaaaate. The induction boiled faster. Unreal." I jab a little bit, but like you said - if I'm gonna be tossing, basting, or doing literally anything other than not touching the pot/pan and letting whatever's in it cook, Induction doesn't have it.
@the7569
8 ай бұрын
Induction stoves are actually really incredible technology, and they are significantly safer and better for the environment compared to gas stoves.
@wolfman011000
3 ай бұрын
The trouble we found with induction hobs is unless you spend alot most of the induction rings are small and are horseshoe shaped to allow for electrical connection, leaving a cool spot. So we went with a gas hob unit with no oven for pots and pans and a HYSapientia 24L Air Fryer Oven With Rotisserie as the replacement for the full stove oven unit. My next purchase will be Commercial Griddle Plate 70cm 300ºC 4.2 kW Countertop Electric Hotplate Stainless Steel, from amazon, my cousin has that unit so i know it works well, which i plan to semi recess into the counter, i'll loose abit of under counter storage but i really want one to make smash burgers and alike. But that DIY is on hold till i finish building the smoke house next to my shed.
@stefanmargraf7878
7 ай бұрын
Nope Andy! That test is not valid. The pot doesnt fit to that gas stove and there was a unusual distance between the flame and the pot. May be not to melt the grip?It depends how much kw got the induction and if the pot etc fits, the gas would need around 25 percent more power. If the gas has double power it would win. If the pot is black it would be better. Costwise electricity is 3 times more expensive compared to gas.
@itsjamiehere_
2 ай бұрын
Induction is also much safer since what's actually heating up is the pan/pot rather than the stove. You shouldn't put your hand on an induction stovetop that's just been used regardless.
@jarrodheley7879
Ай бұрын
In the name of fairness, you've got a huge mismatch between the gas burner size and the pot. The entire outer ring of flames will just be sending the heat up and around the sides of the pot. A smaller burner would actually transfer more heat to the water.
@tobylegion6913
2 ай бұрын
I think there is a easy fix for the nappeing. Cookwear with a bigger thermal mass, like having a rhick copper core. Drawback is, it takes longer to heat up, but it reatains heat better.
@towhidaferdousi4057
7 ай бұрын
Few more 1. Induction doesn't radiate heat like gas thus makes the cooking environment much more comfortable if you live in hot climates 2. Induction allows you to cook faster but that low simmer is hard to adjust at the beginning 3. Induction let's you cook and bake 4. Induction doesn't give that much of a char or burning or sizzling like the gas stove does idky I like cooking on induction cz its more comfortable and isn't messy
@cadillac8597
2 ай бұрын
Unless you’re a chef or an enjoy cooking with chef techniques, induction is not going to ruin your life. Now electric…..I hated having glass top electric. The only good thing was it was easier to keep clean.
@krzysztofjarmarczyk6591
2 күн бұрын
-Babe, what do you want for dinner? -Water
@aholesahole
7 ай бұрын
I've been using induction for a few years now. I love it for the reasons you stated, but next time I need a new stove, I'm getting gas and a small induction top for what it's really good for. Also, I hated having to buy new cookware that was induction ready and now I can't use some of my favourite cookware.
@kevinbihari
2 ай бұрын
Yes If you put a full zipcode between the burner that is way oversized then yeah, more energy loss. If you know what you are doing then it is closer
@TheQueenOfSheba
Ай бұрын
This man is a monster. These poor kids.
@ErenisRanitos
5 күн бұрын
yes so a professional needs both but me as an average homecook should go with the induction. well done, nice analysis. ❤
@kedarphadke5874
5 ай бұрын
Crank up the flame for gas and also switch to industrial cylinder for gas..
@MrGeoSim
7 ай бұрын
This is a Cherry picked test to favor induction. Yes, induction will boil water faster. It is worse at everything else. Induction delaminates expensive clad cookware, it unevenly heats the pan (no heat on the sides) and as mentioned, you can maneuver with the plan since it needs constant contact with the induction surface. If you actually care about cooking (and your cookware) gas is the way to go.
@uncaringbear
8 ай бұрын
Induction is like black magic - it's amazing how fast and responsive it is compared to all else. The downside is that you can't use a wok on a regular induction stove, which is a huge downer for me. But in terms of power and safety, induction all the way!
@20quid
8 ай бұрын
For ordinary folk: Induction For enthusiasts: Induction or Gas For professional restaurants: Induction
@poopsiclemcgee1134
17 күн бұрын
Gas is best imo. Induction always leads me to more mistakes because it's so hard to change temp quickly without removing the dish entirely
@40kBookSummaries
11 күн бұрын
Or electric, people act like its gas or induction but electric has been around literally my entire life and it works just fine.
@thezestfall1st107
7 ай бұрын
There are actually some induction wok burners that are curved to allow the movement and technique to get that all important wok flavor
@artpmpln
2 ай бұрын
Induction all day everyday. I’ve changed it and can never look back at gas. My kitchen is small and gas used to heat it a lot, to a point that was very uncomfortable staying there. Also, induction is WAAAAAY faster, cheaper to run (where I live) and so much easier to clean. Besides adding bench space since it’s a flat surface.
@meganrae2508
7 ай бұрын
I’ve never had the option to use an induction burner, but I will say, gas over regular electric ANY DAY! The time it takes for the electric with both heating and cooling is a bit of pain, plus it’s easier to damage and harder to clean.
@loft306
8 ай бұрын
Been cooking on induction for almost 20 years, love it.
@voltagedoesit1136
9 күн бұрын
A real gas stove will boil water faster than any electric stovetop. Direct flame>radiation heat. I have a Samsung glass top(non induction) and if for whatever reason the pan isn’t completely flush, it doesn’t get hot at all. Also, not as big of an issue in the uk, but a lot of people in the US use cast iron pans still. Every electric stove I’ve used takes ages to properly heat them. A nice hot gas stove gets my thick cast iron pans as hot as I need
@ryanlicce7785
8 ай бұрын
One problem I’m seeing is that the gas flame looks way bigger than the pot, which I assume causes a majority of the heat to be lost to the air rather than warming the pot. I may be wrong but I feel like that influenced it.
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