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re: Induction stove top
Posted on 3/6/25 at 12:59 pm to thadcastle
Posted on 3/6/25 at 12:59 pm to thadcastle
I would take induction over run of the mill gas stoves, but high end gas over induction if that you get me. For induction, performance and ease of cleaning taken together is such a huge plus, provided you don't have to retool in the cookware department.
I've had both. Last house had a really nice Thermador 6 burner induction cooktop that was excellent, and I would recommend it without reservation. In my current house, I have a home pro series gas range that I would say offers better control and allows for more flexibility and ability to do more things, but if I didn't have that, I would gladly have an induction unit. It was in the house when I bought it, likely will outlive me, so unless we move, it is stuck with me.
I also have a stand alone induction single burner (that was embarrassingly expensive, but is excellent) that is a really nice extra piece to have. Before I bought it, I had a cheap one that never really really reliably did what I wanted it to do and operationally was clunky.
My most used cookware: clad SS, carbon Steel, cast iron (both black and enameled), and hone All-Clad non-stick HA1 skillet (HA exterior with induction disc bottom and PTFE coating).
I've had both. Last house had a really nice Thermador 6 burner induction cooktop that was excellent, and I would recommend it without reservation. In my current house, I have a home pro series gas range that I would say offers better control and allows for more flexibility and ability to do more things, but if I didn't have that, I would gladly have an induction unit. It was in the house when I bought it, likely will outlive me, so unless we move, it is stuck with me.
I also have a stand alone induction single burner (that was embarrassingly expensive, but is excellent) that is a really nice extra piece to have. Before I bought it, I had a cheap one that never really really reliably did what I wanted it to do and operationally was clunky.
My most used cookware: clad SS, carbon Steel, cast iron (both black and enameled), and hone All-Clad non-stick HA1 skillet (HA exterior with induction disc bottom and PTFE coating).
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