Is induction as easy to use in terms of heat? What if we do something in a wok? I hear that the second you disconnect it from the base, it cools down...

I find our induction stove is easy to use in terms of heat. You have to have a special kind of wok to work with induction. My mother-in-law gave us a Breville electric wok, however, so I have been using it instead of my induction cooktop for wok-appropriate meals.

Iskluy: please let us know the brand you have with details.

thanks!

smit2380: please let us know brand you have with details.

I have Whirlpool induction...brand new. I bought new stainless steel pans from Pampered Chef. Love, love the stove. Always had gas, but would never go back to that again. Clean, fast, efficient...perfect.

I'm going to offer a slightly different perspective here. I love my gas stove. I like the fact I can roast peppers straight on the grates, control the heat more, and don't need special pans. The induction I had was good, but it started having issues and I had to have it repaired. The stove was just out of warranty (of course!) and I had to have the motherboard computer inside replaced. They wanted over 2k for the computer... so we decided to go back to gas. Plus, if electricity is out we can manually light it and still cook.

Lindsey Nielsen: could you please tell us what brand/model induction you had, how long you had it, etc.? Thanks

3incollege: what model Samsung did you get (e.g., Slide In induction Range,

induction cooktop with wall oven, etc, and how long you have had it.

thanks

nicolette12: you say Kitchen Aid. Is it an induction range or induction cooktop with wall oven? Recently read a thread that said Kitchen Aid induction was not out yet. People said that kitchen aid induction would

not be out until end of March 2016. How long have you had it? Any

cons? Please opine. Thanks!

I am interested in Bertazzoni's new gas/induction cooktop, 3 gas and 2 induction jets. If anyone has experience with this cooktop, please comment. I love gas but want induction also for everyday use and easy clean up. TY Julie

One of the goals that our company strives for is a tight, efficient, energy efficient home. Our projects are very airtight when finished and therefore need mechanical ventilation to exchange the indoor air with fresh air. This is conditioned and the heat/or cooling is exchanged to have the energy"scrubbed" out and reused. Read up on HRV or ERVs

A gas range produces a lot of combustion by-products, some which are obvious, and some not, such as water vapor from steam or an as a byproduct of gas. This adds to a lot of water vapor in a home, which sometimes condenses on windows and otherwise get "sucked" into walls and insulation, leading to condensation inside the exterior walls ( can you say mold/mildew?)

An induction oven produces none to very low combustion byproducts, other than the result of cooking ( steam, hopefully, delicious smells).The best way to keep your indoor air healthy, especially in a tight home, is to not burn gas. Also, we can reduce the CFM of our cooktop drafts fans, which is a great way to reduce lost heat ( or cooling) and noise.

We're encouraging our clients to install induction cooktops on all our projects. The downside, you'll need pots and pans that work with an induction top. When I suggest this to my clients, I often get a big grin!

I have always preferred gas but now that I have a 36" induction stove, I now prefer induction because it saves time, energy and effort. We purchased the Thermador Freedom (floor model purchased at a major discount).

Less cleaning time effort: I make a mess much less often than i did with a gas stove because I don't have pots boiling over nearly as often so my total cleaning time and effort is significantly less with the induction stove.

Less cooking time and effort: food heats up faster and if your unit has a timer, you can set the cooking time and forget about the pot/pan, thus reducing time at the stove. To my surprise, this has turned out to be the best feature. For instance, when I make a 3 egg omelet, I put all the ingredients in the pan, put on the lid, set the the cooking time and go make my latte and read the paper without having to spend any more time at the stove. The timer can also prevent you from ever leaving the house with the stove accidentally left on.

Less energy use: the heat goes into the food instead of the air and kitchen, so no more slaving over a hot stove and less air conditioning need when cooking in summer since the kitchen doesn't get heated by the stove

Since the induction stove doesn't produce toxic gases like a gas stove, we were able to get a downdraft vent which didn't require us to sacrifice overhead cabinet space like a range hood would have.

Some additional benefits: I can put my oven mitt or dish towel right on the stove and not think about it catching fire or even getting hot. Kids can't burn themselves on hot burners.

All that said, the gas cooktop is much more durable: cast iron grates withstand a pot slinging cooking style, e.g. tossing/flipping the food by quickly lifting the pan, don't have electronics to break down, and are cheaper/easier to repair