The number of households with heat pumps needs to increase tenfold in the rush to net zero — one couple tells Martina Lees how they fitted one on a tight budget
I hate induction with a passion, beep boop it doesn’t work because a drop of water, you can’t put anything on it, the controls are obnoxious and you have to change at least some cookwear.
I love gas, sure it’s more a preference than logic but it’s so snappy ! Turn the button and you have 5000watts of heat, no long click this, short click that, and when done, just turn the knob.
Now, it has drawbacks like when it’s windy, it does get super hot etc. but I’d get hologen (with knobs) before any induction.
Sounds like you hate lack of knobs rather than induction. Just get one with knobs.
Induction works when you spill water on it, I’ve done it.
Instant heat. Excellent all over heat transfer. Doesn’t heat the room. No cancer causing pollution. Good for the environment. Specific heat control where you can set power and even temperature. Easy to clean.
Tbf there is some differences in quality between them. Some work exactly as you want and others are annoying because they don’t do what you expect. When they work I find them a dream.
The problem with induction (including everything you cited there) is down to implementation, not the tech itself. The difference in UX between a bad induction stove and a good one is far far greater than the difference between a bad and good gas stove. A bad induction stove is just… really bad. But a good one (knobs, high density of settings) is just amazing. You can command 3000+W of power that actually goes where you want (you can get a pot of pasta water boiling in like 2 mins), and then the same element than consistency simmer at whatever low level you want indefinitely.
After using a great induction stove (with knobs, knobs are mandatory) I can’t ever go back. Yeah you get 5000 watts of heat with gas but most of that just heats your kitchen, face, and pot handles. It only tangentially interacts with the food you’re trying to cook.
My main issue with induction conceptually (once you move to induction compatible cookware) is that because they need to be digitally controlled they’re necessarily complicated. It’s possible for a gas stove to last 100 years if it’s high quality and well maintained. An induction stove is lucky to last 10. But the experience is sufficiently superior for me.
I hate induction with a passion, beep boop it doesn’t work because a drop of water, you can’t put anything on it, the controls are obnoxious and you have to change at least some cookwear.
I love gas, sure it’s more a preference than logic but it’s so snappy ! Turn the button and you have 5000watts of heat, no long click this, short click that, and when done, just turn the knob.
Now, it has drawbacks like when it’s windy, it does get super hot etc. but I’d get hologen (with knobs) before any induction.
/Rant off
Sounds like you hate lack of knobs rather than induction. Just get one with knobs.
Induction works when you spill water on it, I’ve done it.
Instant heat. Excellent all over heat transfer. Doesn’t heat the room. No cancer causing pollution. Good for the environment. Specific heat control where you can set power and even temperature. Easy to clean.
Well spotted!
Maybe I have only used crappy ones in AirBnBs who stopped working if a drop of water touched the plate…
Tbf there is some differences in quality between them. Some work exactly as you want and others are annoying because they don’t do what you expect. When they work I find them a dream.
So a reasonably expensive one I guess, which would be fair I think.
The problem with induction (including everything you cited there) is down to implementation, not the tech itself. The difference in UX between a bad induction stove and a good one is far far greater than the difference between a bad and good gas stove. A bad induction stove is just… really bad. But a good one (knobs, high density of settings) is just amazing. You can command 3000+W of power that actually goes where you want (you can get a pot of pasta water boiling in like 2 mins), and then the same element than consistency simmer at whatever low level you want indefinitely.
After using a great induction stove (with knobs, knobs are mandatory) I can’t ever go back. Yeah you get 5000 watts of heat with gas but most of that just heats your kitchen, face, and pot handles. It only tangentially interacts with the food you’re trying to cook.
My main issue with induction conceptually (once you move to induction compatible cookware) is that because they need to be digitally controlled they’re necessarily complicated. It’s possible for a gas stove to last 100 years if it’s high quality and well maintained. An induction stove is lucky to last 10. But the experience is sufficiently superior for me.