Induction with gas users: Do u use your gas combi?

10 years ago

We are finalizing appliances and originally thought 30" induction (4 burners) with a 12" gas combi. Wondering if I'll regret not having that extra induction burner.

We don't do a lot of wok cooking and have an outdoor grill where we can use a propane burner if needed.

Do u use the gas unit? Do u wish u had more induction burners?

Featured Answer

plllog

10 years ago

I think making a template is a great idea. Do it life size and you can try your actual pots, even though you'll be replacing them. Measure the pan bottoms to see if they fit the element (only the bottom is heated, and is optimal within an inch of the line), measure the tops to see how close you can crowd them together.

Also check the relative power of each element. My right front ring is the most powerful, then the center ring of the double, than the right back. The gonzo power of the double ring, the center plus the outer, is only available to big pots and pans. The slight power difference between the one in the center of the double and the right front is noticeable while cooking. The little one at the back is perfect for things like making toffee in a 1 qt. saucier. No double boilers for me!

This is my cooktop setup. My model is CI 262 110. I don't know if they still have it. I know there's a new one with the full surface on one side instead of the double ring. If that's at least 11" wide, that's fine.

If you're planning to use a stock pot, bean pot or other large vessel, you need an element that's big enough. There are some tradeoffs. These units aren't designed to run all day, so you have to fiddle with them now and then so they don't turn off. They also depend on the air volume in your cabinet to cook the works. If the air in there gets too warm to do that, they shut off in self defense. Cracking open a drawer or two works, since heat rises, or putting in some other way for the warm air to get out. The alternative is to go for hot all day long, and get the gas power burner for the really big jobs. Also, on mine, boost doesn't work when the element is good and hot already. Number 9 does, but when you're bringing your spaghetti sauce back to the boil, there's no shortcut. It's a lot more pleasant doing it on the induction, with the quirks, IMHO.

Hope this helps.

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Comments (11)

Chanop
10 years ago
I wish I had a wok induction, and a gas burner instead of two gas burners.

Four induction zones should be plenty in a sense, but if you don't have any real reason to use gas regularly, or can use gas somewhere else, like outside grill or a portable gas cooktop, then, yes, get larger induction unit with more zones.
smm5525 thanked Chanop
plllog
10 years ago
I got a 2/3 of a full induction top, that's with a large double ring and two smaller side ones, as my main cooking station, and a 15" Wolf with the small and medium gas burners as overflow and for those things you actually want flames for. I've added hot air to the list of what to do on gas. The way I use them is the way I intended, but with fantastic functional ovens I don't do nearly as much cooktop cooking as I used to, and I need to be entertaining more than a dozen people before I have the gas going for overflow. I do use it for the things its better at, and I do use it when making large quantities for many people.

I don't wok. If you wok for real, a gas burner for the task, or a dedicated induction wok setup, is worth it. You also need powerful gas for pressure canning.

Do you need more gas with your induction? No. You have your grill for emergencies. Will you regret not having more induction? Probably not, unless you don't have the big, high powered double ring (some 30" do, some don't). I expected to use my gas more, but I really don't. It's far superior to any other gas cooktop I've used, belying the Forum contention that you need dragon's breath to cook with. I just like using the induction more. A lot.

I'm rambling. Sorry. I'm trying to give you an experiential feeling, but I don't think I'm succeeding. My kettle (Le Creuset (a gift) in Flamme) looks very nice on the gas grate, where it lives. When I boil water in it, I put it on the induction.

Which, I guess boils down to the thought that I think you have plenty of induction and gas is good. I can't imagine that a small extra ring is going to transform your life. You can always just put it on the gas! That's what I do. It cooks really well, the gas does, and has a legendary simmer. :)

Aha! So... What do you have on the other four elements that you'd be hankering after a small fifth element over?

Do you have enough room for all your pots on the cooktop you've chosen? Do you have the 11-12" big double (or triple) ring?
smm5525 thanked plllog
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smm5525
Original Author
10 years ago
U are not rambling, that's exactly what I want to hear! The thing that worries me is the burner config of the 30." Although it accommodates 4 burners, not sure with the config that it'll be enough. I'm thinking of the 30" Miele with bridge element. I like the bridge burner for griddle (pancakes, tortillas, etc), but it seems like I wouldn't ever use two pans there. So am I really getting a 3 burner, with two regular size and 1 small?

What do u use the gas for?
smm5525
Original Author
10 years ago
I use my wok maybe once or twice a year. I think I can use a flat skillet for those items though. I did think of getting the gas super wok vs dual burner 12" unit because I wanted another large burner.
smm5525
Original Author
10 years ago
Pllog can I see your set up? I think I might have but I'm not sure.
skik2000
10 years ago
Unless you use small pots/pans I would agree with you that you're basically getting 2 regular burners and 1 small one. I'm putting the 36" Miele in my kitchen. Its configuration is a little different and has one more big burner. I don't really ever expect to use that bridge hob as 2 different burners but maybe I'll surprise myself.
smm5525 thanked skik2000
smm5525
Original Author
10 years ago
I think I'm going to have to make a template and test it out. I'll need new pots and pans for the induction but I'll need roughly same size I use now. Most of the ones we use on consistent basis are large and medium.
skik2000
10 years ago
Keep in mind you should measure the top of the pan diameter and not the bottom (unless your pans have vertical edges)
smm5525 thanked skik2000
dbabrams
10 years ago
I have the older 30" Miele, have not had any issues with running out of hobs. I put a big wok burner in my outdoor kitchen, so far I've only used it to roast chilis and for a crab boil. I don't miss having gas indoors in our hot environment, it also allowed lower ventilation requirements.
smm5525 thanked dbabrams
smm5525
Original Author
10 years ago
Thanks all. I live in a hot environment too. Southern CA. I'm thinking I may just do all induction so I'm not frustrated with the 30" Miele. I also looked at Wolf but didn't like that the small simmer burner was up front.