Old oven died. Installed the new one today
-
If you really love cooking with a wok, you can buy specialized induction stoves. There's absolutely no reason to poison yourself with gas.
-
why didn’t you go with induction?
My European mind cannot comprehend buying a gas appliance in 2025.
-
you can buy one of those induction hotplates if you want to try it out
-
Water cannot ignite. Don't be blown.
-
Well, there go my plans for the weekend.
-
I wish it will serve you well. Bon appetite!
-
It's so much easier to cook omelettes on the griddle, too.
Just avoid hamburgers and bacon. Way too much grease.
-
I am in EU:
- Preference. Some people dislike induction due to worse cooking quality.
- You need to buy shit cimpatible with induction
- I thought about induction. Was enough for electrical installation in my home to catch fire. And I only semi-joke, because the bitch did catch a fire. I'd neew to invest in rewiring to be able to use induction.
-
What did you do with the old one?
This handful of screwdrivers? Don't worry about that, I always carry these just in case.
-
Induction doesn't cook worse than gas. That's just decades long gas industry propaganda. Induction, and even just resistive electric, is so so much nicer than gas. It's crazy how people have been literally gaslit by gas companies.
The only things not compatible, at least the vast majority, are cheap aluminum pans. When we made the switch, all the pans were owned were compatible.
Wiring and cost are the only valid reasons not to go with induction.
-
Heh, you see...I don't have slightest idea. But everyone I know who can actually cooks swears that gas just cooks better. Taste wise. And a lot of these people didn't hear the propaganda, that's just their own experience. I talk about both professionals and casuals. Effin weird.
My theoriy is that induction does change taste, not much but enough for people who know what to look for to notice it's different than home cooking. Thus evoking feeling of something being amiss and thus making stuff iffy.
And a lot of households where I live still have incompatible cookware.
But overall, I am on your side, I'd love to have induction but again...wires + fire = bad :<
-
As a semi professional cook, let me assure you it doesn't change the flavor. I could talk about this for a long time.
The gist of it is this. Old electric cook tops, the crappy coil kind, really did suck. And at that time, gas was far better. But things have changed. Cooks, like so many other professions, hold on to old dogma and do not like letting go.
Add on top of that gas industry lobbying and advertising, and you get myths that stick, and stick hard.
-
Thanks for PoV. Now I know what to think about this even less!
Still want an induction tho.
-
If there's anyone who's going to gaslight, gas companies seem a probable candidate.
-
With your new oven, you can make a huge pita without having to install a new floor.
-
What's up with that floor?
-
I’ve already seen that. I watch all of Alec’s videos. He’s not a chef so needless to say I’m skeptical.
-
Definitely fair. Figured I'd share anyway.
-
Hobbyist cook here that owns one of the best duel fuel ranges (gas top, electric oven) on the US market. A Wolf DF304 and yes, I'm damn proud of it. It is by far the best cooking range I have ever used. Unlike its predecessor, a Dacor RSD30, it has stood up to very heavy use over the years.
I love to cook with gas. I have cooked on resistive electric and they are terrible.
With that said (induction supporters, it's time for you to just wait a bit, I know you're just cracking your knuckles to put me on blast).
My next range, or cooktop will be induction. A friend of mine has an induction cooktop that is comparable to Wolf. It actually is pretty nice... For the most part. My issue with induction really is not how it cooks, but rather the weird noises that will sometimes come from either the cookware, or the cooktop itself. It's a high end induction as well (Viking I think). So I'm not talking about some cheap stove from a box store.
But as far as how well it cooks, I really do like induction. It does all the things that gas does well; instant temperature control, gets really low for simmering, gets really hot for searing or other high heat cooking. I also like the fact that induction doesn't produce any carcinogenic combustion byproducts. I've always had a high flow vent above any gas range I have owned. My wife used to have the bad habit of not turning on the fan when she uses the stovetop. Yeah, that doesn't happen now.
The bad news is... It's a Wolf which is designed to last 20 years in a professional kitchen. While mine sees heavy use for a home kitchen, that's peanuts in comparison. A Wolf will literally last a lifetime in a home. It would really pain me to junk this thing prematurely. If we stay where we are, the kitchen will need to be remodeled in the next 5 to 6 years. At that point my stove will be 15 years old, so we might just replace it.
