Lynette Taylor
Lynette Taylor
  • Hometalker
  • Abilene, TX
Asked on Jul 11, 2013

Gas or induction cooktop?

ArianaTerra GazelleSandra Marvin Finucan
+50

Answered

Yes, we're still working on the house remodel that we started 9 months ago! Now it's nearly time to decide on a cooktop. I love gas, but induction sounds amazing! Unfortunately, some of the negative comments I've read about induction (ie: absorbing radiation from the magnetic field,) have me a little concerned. I've stopped using my microwave almost entirely because of the reports of decrease in nutritional value of food cooked in a microwave and I wonder if the same principal would apply to induction cooking?
Kitchen expanded, with new pantry in corner
Kitchen expanded, with new pantry in corner
Kitchen before
Kitchen before
53 answers
  • Kimberly Barney
    on Jul 11, 2013

    I've also heard that specific pots and pans are needed for induction.

  • Jessica C
    on Jul 11, 2013

    I love gas but it does create a residue on all the cabinets/walls that needs to be cleaned regularly. I don't know much about induction, but the higher quality electric cooktops are very good. We had a Kitchen Aid model that we loved.

  • Tabby
    on Jul 11, 2013

    Inductions pans have to be magnetic and flat on the bottom so they contact the rangetop. Take a magnet along when you are shopping for pans to see if the magnet sticks to the bottom of the pan. Cast iron pans work if they are completely flat on the bottom, no raised ring. But other metals are tricky because you need a magnet along, to see if they are really are magnetic.

  • Marlene Olson
    on Jul 11, 2013

    GE has a video on their website about induction cooktops vs gas. I thought it was very helpful.

  • Pro Skill Construction
    on Jul 11, 2013

    Tabby is right about the cookware necessary for induction! You may need to buy some new pots & pans, so factor that in to the cost. Induction cooktops can boil water in 90 seconds - which is amazing! You don't need to worry about decreased nutritional value because food is being heated the same way as cooking on a gas cooktop. The pot or pan is being heated - not the food! In the microwave the water within the food is being heated. (cooking veggies, etc. in water means some of the nutrients leach out into the water, which is the issue with microwaving) We find gas is still king, but induction has A LOT of wonderful features!! (Including a COOL cooking surface; which can be a great selling feature for familes!)

  • Sugar and Spice
    on Jul 11, 2013

    I have an induction cook top and I love it. I haven't read anything about the radiation factor. The great thing about induction is that the cooking is so even and when you turn the burner off, it doesn't continue the cooking process. it can make the perfect easy-over egg and if you leave something on the stove, it doesn't seem to burn. When I make red river cereal and leave it to simmer and forget it for sometime, it build a crust inside the pan. I just soak the pan and it comes right off. Yes, I bought Henkel pans from sears they were less than $300. I needed new pans anyway. Caution though, be patient with warming up the burner instead of turning it on high. Read the manual carefully. Very rarely would you use the highest setting accept for boiling water.

  • Lynette Taylor
    on Jul 11, 2013

    Thanks for all the info! I truly appreciate and rely on the feedback I get from everyone:)

  • Hamtil Construction LLC
    on Jul 12, 2013

    You could also go with a Wolf integrated module cooktop and have both! On these, you can mix and match 15" units. Works especially well for a large cooktop. http://www.subzero-wolf.com/oven/cooktop

  • Lynette Taylor
    on Jul 12, 2013

    Wow, Hmtil Construction! Super nice!! Probably out of my price range though:)

  • Kimberly A
    on Jul 13, 2013

    I actually have both, a six burner induction cooktop and a large six burner gas grill. So to answer your question for choosing just one, I would definitely go with induction. If you do not have pots that are a ferrous metal you will have to invest in that but with a new kitchen you may want a few new pots. However many new pots and pans are now made that way anyway. Just look for the label that includes induction cooking. I cook with Le crueset on both cooktops and get perfect even heating from both. The induction is extremely fast and the the surrounding surfaces do not get hot because the induction works with the metal in the pan to heat it and not everything around it. This is excellent especially if you have children with the risk of burns. Plus that is a much easier surface to clean than a gas cooktop. Good luck and happy cooking!

  • Sandie Edmondson
    on Jul 13, 2013

    I hate my top stove. It's hard to regulate the heat. I cracked one of the eyes when a little water was on the bottom of a pot, Not cool ...

  • Deanna Riles-Cox
    on Jul 13, 2013

    If you put up garden surplus using a canner I would get a gas stove.

  • Vicki
    on Jul 13, 2013

    I love induction. First cooked on it in China in 2004 and fell in love with it. I like the fast speed and also the fact that the cook top doesn't get hot. Very handy with little ones around that like to help. I don't know what radiation as it is based on magnetic heating. This is the way it is described. In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage. An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements; induction heating heats only the pot. Because the surface of the cook top is heated only by contact with the vessel, the possibility of burn injury is significantly less than with other methods. The induction effect does not directly heat the air around the vessel, resulting in further energy efficiencies. Cooling air is blown through the electronics but emerges only a little warmer than ambient temperature. I am remodeling my kitchen in the next year and am getting an induction cook top, I have bought the pots and pans already. Good luck in your choice.

  • Diane
    on Jul 13, 2013

    I love our induction cooktop! Can keep sauces and creams warm and never scorch them, no worries about the grands because the top won't burn them, heats a pot of water super fast.

  • Pat
    on Jul 13, 2013

    Definitely GAS! I used electric for 39 years and gas for 3 years and I love it. I now know why it is preferred by chefs.

  • Lynette Taylor
    on Jul 14, 2013

    Thanks for all the feedback!!

  • Claire M
    on Jul 14, 2013

    Gas! The control you have when cooking with gas is a real blessing.

  • Peggy Davis
    on Jul 14, 2013

    my answer would most definately be gas. In a *perfect world it would be a gas cooktop and two electic ovens. imho. by the way, there are many answers to your question on facebook...just in case you didn't realize although Hometalk said to post here.

  • Barbara Walsh
    on Jul 14, 2013

    Induction is quicker, cheaper(in the long run) and cooler.

  • Juanita Woods
    on Jul 14, 2013

    Gas

  • Debbie Tudor
    on Jul 14, 2013

    I love my induction with a warmer in the middle center. Mine is a whole stove ...confectioners with a warming drawer....which is awesome!!!!!

  • Jennie Brinker
    on Jul 14, 2013

    I only use gas. I don't like electric stoves. Unable to really control them.

  • Peg C
    on Jul 14, 2013

    Gas insures you will alway's be able to cook your dinner....I have electris in FL. have burned so many good dinners...:-((

  • Lisa Miller
    on Jul 14, 2013

    GAS IN CASE UR POWER IS OUT

  • Rivka I
    on Jul 14, 2013

    Induction for me.

  • Gon199132
    on Jul 14, 2013

    I USED TO ONLY COOK WITH GAS, THEN MET THIS SPECIAL GUY AND MOVED INTO HIS HOME. WELL TO MAKE A SHORT STORY HIS HOME IS TOTAL ELECTRIC. AND I LEARNED HOW TO COOK OVER AGAIN, NOW LOOKING FOR A NEW STOVE. AND GUESS WHAT I WANT A COOK TOP STOVE. LOVE ELECTRIC COOKING.

  • Debra
    on Jul 15, 2013

    I love my gas stove. I am glad to have it when our electricity goes out as it does with storms!

  • Janet
    on Jul 15, 2013

    Gas as we loose power in the winter easily. Need the backup for temporary heat

  • Robyn H
    on Jul 15, 2013

    I prefer gas.

  • Dennis Chinn
    on Jul 15, 2013

    Induction is great, gives you very fast high end and extremely controllable low end. Actually heats faster than gas and does not heat up the house like gas. Downside is you have to have pots and pans that are magnetic to work on induction. Gas is great on high end but hard to simmer but you can use a larger variety of cookware. You will want to measure the space from the top of the countertop to the bottom of the adjacent top cabinets. 18 inches are required by code for gas and will not pass an inspection. You must get it inspected if you change to gas or you could run into some insurance liability issues later. If you don't already have gas you will have a hefty gas installation cost as well. In most cases, the cost of the gas installation will cost many times the cost of a new set of cookware. If you do buy induction, don't go crazy on expensive cookware. You want all ferrous metal pots for the most efficiency and the best performance from your new cooktop. Don't buy hybrid cookware, isn't efficient and will cause you to have cookability issues with the cooktop.

  • Elle Snyder
    on Jul 15, 2013

    Induction.. i've had it for several years and just love it. So quick and easy to clean up.. no burners or gaps for food or to get down into and cooks great. Heat is fast as gas.. greener too.

  • Nancy Eaton
    on Jul 15, 2013

    I was so bummed that we had no natural gas here and I had to use electricity for years. Four years ago I got an induction cooktop and I LOVE it. The control of gas without the downsides of a hotter kitchen and open flames. Most good pots and pans are induction ready. Food never burns on the stovetop so it is easy to clean. Instant reaction when you turn down the heat just like gas, so control is simple. I am an avid cook and I would pick induction over gas. And I love cooking with gas. Induction is just so much simpler and safer. There are no downsides at all.

  • Lynette Taylor
    on Jul 15, 2013

    Thanks for sharing your experiences! I'm definitely leaning toward induction! Makes the hubby happy because he would prefer not to have to have a gas line run to the kitchen :)

  • Rebecca Alexander
    on Jul 15, 2013

    DEFINITELY, GO WITH GAS!!!

  • Paula Jones
    on Jul 15, 2013

    I bought induction after watching my sister cook on hers. She had gas for decades and then made the switch. Her and husband cook a lot of Indian dishes, sauces, frying, etc and it really performs. I love the fact that it is so fast and doesn't heat up my whole kitchen, only the pan. I bought a set of pans at Macy's on clearance for less than $100 and it all works perfectly. I have a large cast iron skillet, too, that makes the most amazing browned potatoes. I do put parchment paper under the cast iron so it doesn't scratch the service and I do reuse it.

  • Lynette Taylor
    on Jul 15, 2013

    Good information, Paula Jones. Thanks!

  • Karri Johnson
    on Jul 15, 2013

    Induction cooktop. I've had numerous problems with a gas stove. Would love an induction cook top in my kitchen.

  • Tabby
    on Jul 15, 2013

    My husband says you have to have a 50 amp breaker for it, most old houses don't have that, and some people can hear a faint hum with it while it's cooking. but it is the most efficient way to cook.

  • Deb S
    on Jul 15, 2013

    We just remodeled our kitchen and I selected an induction cooktop and I couldn't be happier. I've cooked on gas and electric but I wouldn't go back to either of them. The heat is there when you need it and gone when you want it lower or off. When sold to us, the saleslady said to put newspaper under the pan when cooking something like bacon that splatters to save cleaning the cooktop. I did this when browning some meat and it worked but I took it out once the meat was browned. Sure can't do that with gas or electric!

  • Connie Saltarelli
    on Jul 15, 2013

    I have never cooked on induction, but I really love gas. It is quick, very hot, you can flambe easily.. and goes cool relatively quick. And you can use any type of cookware, aluminum, iron, Corningware on gas stove, not so on induction. And induction cooktops are quite pricey.

  • Cheryl Phillips
    on Jul 15, 2013

    Go with an induction and buy a gas grill so if you lose electricity you can still cook.

  • Jan Pate
    on Jul 15, 2013

    Absolutely gas. I grew up on gas and really miss is today.....No burning or cooking too fast!!!

  • Lynette Taylor
    on Jul 15, 2013

    @Peggy Davis Thank you for the info about Facebook. I didn't know my question was there and I wish I could take it off! They only show a "Before" picture of the kitchen - not labeled - and people are pretty mean about the hideous decor! Love all the answers on THIS site!!

  • Patricia Clark
    on Jul 16, 2013

    I've had both. I have induction now because of living in the country. But nothing, absolutely nothing can compare with gas cooking. I really miss it!! If you're a seasoned cook......GAS!

  • Maxine Goodin
    on Jul 16, 2013

    when I got my gas stove, I was sure to get one that I could light the pilot light instead of relying on electricity to ignite it. Of course it does not have a clock or light in the oven. But when the power is off, I can cook. I do not use a microwave oven for anything but to pop corn, which is already corrupt by GMO.

  • JoAnn
    on Jul 16, 2013

    Induction is a very fast clean way to cook. Miss my induction cook top!

  • Peggy Davis
    on Jul 18, 2013

    @everyone...no matter which *oven you prefer (I prefer electric ovens & gas cooktops)...every oven should have a metal thermometer which permanately hangs from the middle rack. this way you can compare the heat registered on the oven thermometer with the temp you set for the stove. After a while you will *learn your stove and how to properly set it. It seems like no two ovens are the same. This is not an endorsement, but I often look at cooking.com to compare prices & the ease of having something shipped to me V. running around town burning gasoline....just a thought...

  • Design OCD
    on Nov 10, 2014

    I just got an induction cooktop and love it. I have a bunch of details about our process to buying one here: http://www.designocd.com/2014/11/new-stove-induction-cooktop/ As a side note: I have asthma and have read several studies re: gas being bad for asthmatics.

  • Lynette Taylor
    on Nov 10, 2014

    We went with induction and I've been using it for almost a year. I couldn't be happier! Very comparable to gas, imho:) @Design OCD has a great artical about it if anyone else is trying to make this decision: http://www.designocd.com/2014/11/new-stove-induction-cooktop/

  • Kackie3
    on Feb 10, 2015

    I had induction for over 20 years in my former home and loved, loved, loved it. It looked as good as new the day we moved because the food doesn't cook onto the top. I will never have a home without it again. We moved from a 3200 sq ft hm to my mother's single-wide trailer temporarily and the only two things I miss are the induction cooktop and the trash compactor. BTW, induction cooks with magnets not radiation.

  • Sandra Marvin Finucan
    on Jul 25, 2015

    Most chefs use gas cooktops and electric ovens

  • Terra Gazelle
    on Aug 4, 2015

    Induction is wonderful..you have real control over the temperature, it is clean and fast. I have two separate induction tops..I can not yet afford the whole cook top..my range is electric and I hate it..it takes forever to heat and forever to cool off. If you need a change of temperatures for a recipe you have to have two burners..one to lower the temp. the Induction is wonderful.

  • Ariana
    on Jan 9, 2018


    I agree, hybrids do no good. I've used gas cooktops almost all my life and really can't see any cons to using one. I'd like to try induction one day though, but I just purchased a new gas one few years ago for my new apartment, so I guess that won't happen anytime soon.
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