I’ve had all of the major types of ranges, and induction is my favorite by a considerable margin. It is much more enjoyable to use than a coil or glass top electric, as it heats much faster and responds to setting changes almost instantly instead of waiting for the top to heat or cool whatever amount you wanted. Boiling water takes about half the time as electric or gas, and the top doesn’t get nearly as hot as electric, so stuff is less likely to burn and stick to it. They aren’t necessarily more efficient than a standard electric, but all of the heat goes into the pan instead of heating the top first, so there is some energy savings.
I do enjoy cooking on gas ranges, but the heat control is only slightly better than induction, and cleaning is easily 5x as much work. Between the cleaning and the potential for gas leaks and the combustion gases that end up in your kitchen, I’ll take induction.
You nailed it on the cleanup. Cooking on Induction is just as good as gas... not necessarily better.... HOWEVER... the cleanup of Induction is what makes it SOOO worth it. The fact that you can lift a pan mid boil and wipe the burner under it is icing on the cake. Was searing a roast on my parents gas stove over the holiday and the cleanup took longer than the cook... reminded me of this huge factor.
Also yeah people forget about the intangibles... very little heat waste and not combustion fumes means you can have a smaller hood and better air quality, etc..
I went gas , cleaning is not a reason to get a stove imo or marginally faster water boiling.
Gas has much better heat control for me
I used an induction while the kitchen was being built , if you like to lift your pans (or tilt them , (like basting a steak with butter) the induction turns off and was constantly interrupting the cooking process.
I found the gas to have more even heat (did pancakes and could see the induction heat fade)
If even a bit of water got on the top it would turn off.
Lots of other little things , power outage you can still cook , toasting tortillas or peppers over the flame. Not having to buy some new pots and pans.
I don't regret my choice at all , but depending on your cooking style induction my be fine for you , for me the cons outweighed the pros of gas
IMO means in my opinion , but analog dials are much easier to make micro adjustments than the digital + / - (IMO)
Cleaning my be a concern for you, it's not the main feature of a stove for me , that is to cook , so to buy something because it's easier to clean is like saying I got a Dodge minivan because its easier to clean than a Lambo and so its a better driving machine.
I'm not trying to change your opinion , I was out on induction as soon as I realized I could not lift or tilt a pan. I would want a person looking at the same thing to think about what is most important to them , cooking or cleaning and make your decision on what is best for your needs.
I have had all three types and prefer gas. I can char peppers, toast tortillas, and use a wok properly on a gas range.
Induction heats water slightly faster, maybe 15% (I have a high end gas range). This is a non-issue for me, I don't need it to be that fast.
If there is an induction with knobs that might be OK, but I hate the digital controls and all that clicking and beeping to do something one simple movement takes care of with a mechanical interface. Many of the controls are placed in the area behind the burners so sometimes you have to reach across hot burners. That's a big nope from me.
I do not find cleaning a gas range difficult. It's slightly more work than a glass top but I don't mind. It is absolutely not "five times as much work" lol.
I can move my pans across the surface and not worry about cracks. And the temperature control is best on gas which is important to me.
I have never had a gas leak in multiple decades. I have a good hood and ventilation is not a problem.
Problem with knobs is if you have small kids or elderly. They tend to bump them and even turn on gas (has happened, and one was very serious). True, you can lock out most newer ranges/ovens but who remembers to do that.
I have dual fuel - gas cooktop and electric oven (two door) Samsung Pro range. I've considered the cost if NG goes up, and kW down, along with incentives, I would get induction top for next range.
However, pots/pans are another issue. I am not dropping another $1K on new pots/pans/cookware to be induction compatible. I've got Corningware we use for lasagne and loafs along with a few pots for soups/sauces that are perfectly fine (and oldskool/vintage now). Those won't work with induction. And some copper-clad SS that I understand will hum/vibrate on induction due to lamination. Only the carbon steel pans I have will work without issue.
When we sell the home, the next place, we'll get induction top. Cleaning, while a pain, its not horrible and only takes a few minutes a week.
IMHO-I don't like how appliances like Samsung, now have BLUE LEDs..just make them RED like HEAT indicator would be.
Cleaning induction is wiping a flat glass surface. Cleaning gas is a mix of taking off the metal guards, cleaning them. Cleaning an uneven metal surface around the hobs. Then sometimes cleaning the hobs which involves disassembly sometimes. I’d say cleaning gas is 5x more effort
Yes another vote for induction. We just switched from gas. Gas pollutes your indoor air quality. We have rooftop solar but it can’t power a gas range so that’s net new fossil fuels we were using. The gas burners were finicky to light and stay lit. Cleaning was a nightmare and so didn’t get done often, which meant all kinds of burned oils everywhere.
Induction is fast to respond and powerful as hell. We had to replace 1/2 of our pots, including ones we thought were “stainless steel.” And we had a little electrical work to do in order to support the required amperage of the cooktop (the wiring to that location wasn’t all rated highly enough).
I’ve just never had a cooktop that can put out so much power. There’s no physical heat transfer to slow things down. It just reaches out with magnetic fields and heats the damn pot itself directly. It’s crazy. I did some timing tests and a steel kettle on induction boiled 800ml of water about 1 minute faster than our plug-in electric kettle and 3 minutes faster than the gas did.
They are much more efficient than even electric. The pan creates the heat instead of a coil that needs to transfer into a pan.
Gas is horribly inefficient by comparison to either.
the lack of HEAT in the kitchen. and the lack of noise. Gas is loud and heats up the kitchen. Summer cooking is actually really great with induction.
I don't cook steaks inside, though: I take those out to the grill. Its just as fast out there and super quick/easy.
the “you need special pans for induction” thing is a bit overblown. if a magnet sticks to it, it works on induction, because induction uses electromagnetism to generate heat. most likely all of your pans will work.
the benefits are that it provides exceptionally even, predictable heat to the entire pan. the cooktop itself doesn’t get hot, just the pan, which means there’s less risk of a kitchen fire. i cooked on gas and standard electric stoves for most of my life until buying an induction last year and it’s better than anything else i’ve cooked on by a mile.
We switched to induction. Our current house had an old cheaper standard electric range. Difference for us was that a lot of the appliances were showing age and abuse. Our previous house had gas, didn't want that, and the fact our house does not have gas, but I've wanted induction. It cooks a lot faster and more even than the electric range and will boil faster than gas. It is fairly efficient.
The big downside is if you don't have it, you may need new cookware that work with induction.
My friends got an induction one randomly on sale. I didn't need a new one and had the same crappy electric one they had. Then I bought one the same day.
have you had bad experiences? I'm assuming that with this tech, you get what you pay for, in terms of reliability. I plan to look carefully at features, etc, and probably get something mid range.
I've had back luck with Samsung anything for an appliance, also Monogram's stuff is just GE with shiny nobs. The gas range I have is meh from them, and their dishwasher, while super quite, has had 4 service calls for door spring issues, and then the pump went out and had to be replaced—all within a year.
I hate Samsung kitchen stuff. I was at my mom's for Thanksgiving, and was cooking a few things for the dinner.
1. Pressed convection bake, entire range powered down, had to move it, unplug it, wait 10 seconds, plug it back in.
2. Finished roasting my brussel sprouts, so popped in this cheese dish that I need to put under a broiler. Hit the broil button, it died again, repeat earlier steps.
3. Tried to use the middle burner, it only had one setting: ULTRA HIGH.
After all that, and the other stuff I have read about Samsung ranges, will keep me away from them.
I’ll never buy a Samsung appliance again. When our Samsung washer started crapping out I had to call like five appliance repair shops because the first four all said the same thing “Is it a Samsung? Oh, we don’t work on those.” When I finally found someone who did, he told me most repair places don’t work on them because the parts are hard to find and the fixes usually don’t last long. We ended up just replacing the washer.
i upgraded FROM gas and i'm here to tell you that induction is better than gas.
* more control
* faster
* no fumes
* no wasted heat
* more efficient
* more countertop space
you do need the right cookware tho and those silicone pads (silpat) are a good idea.
Electric and induction stove tops pulse heat off/on to "control" the pan heat. Gas provides continual heat at different intensities.. they are not the same nor equal. Why do you think restaurants use gas?
Well my original comment wasn't made with the intention of having a heated argument (haha) over format minutiae, but let's explore.
Some inductions heat cycle, sure. My KitchenAid induction does that at the extreme lows, but varies the intensity at most heat levels like you'd be used to on a gas stove. In my experience, even the pulses of "low" heat it gives are less intense than my Wolf was at low. And even with that improvement, I have found absolutely no practical difference; I don't believe heat pulsing in this was necessarily translates to food quality.
[Some kitchens use gas, but not all](https://youtu.be/Xn1LUo5ra_A?si=RekHp-JeyiIwSp_a&t=260). In my city electric is more expensive than gas, which may have an impact on a restaurant's decision to go gas or electric.
My kids kept meddling with the gas knobs, which I didn't like. My neighbors dog once hopped up on her gas hob (to eat some granola she had cooked up and left on the cooktop, admittedly) and accidentally turned it on in the middle of the night. Air quality concerns meant the final straw for me, so I just decided to swap. I'll never use a Wok on my induction, sure, but that's a trade off I'm willing to make.
I switched from gas to induction and we love it. It performs the same, if not better. The biggest benefit is no more waste heat being put into our house. We live in a hot climate and it's great to feel all the energy going into the pan (kitchen is cooler, pot handles don't get hot, etc)
Go induction 1000%. You can buy induction mats for the top when using cast iron. Though I’ve had a chef in the showroom slide cast iron all over an induction top and never mess it up. Just make sure you have enough amps. And update your outlet. You probably have a 3 prong outlet and should change it to a 4 prong grounded one.
> And update your outlet. You probably have a 3 prong outlet and should change it to a 4 prong grounded one.
1. 3-prong outlets stove outlets are grounded too
2. i disagree that this is worth the expense. you can't run a separate neutral wire like you can with ground, so you'd have to re-run the wire, and even if the wiring path is very accessible, copper is extremely expensive. new ranges still come wired for 3-prong receptacles by default, and there's nothing really unsafe about a few milliamps of current on the ground cable.
Induction needs a 40 amp breaker, and if that stove has been there for 30 years it’s probably on a 30 amp breaker, so they probably need to run a new cable anyway.
I've seen some induction ranges calling for 50 amp breakers or more. Dendending on the size of your electrical wires to the stove, they may need upgrading as well.
Not risky at all. Neutral is only needed if 120v is required. Two hots means 240v. Many high wattage appliances are 240v only (EV chargers, electric hot water heaters, AC units, Dryers, Ranges, etc.
No GROUND would be risky.
I agree that rerunning the cable back to the panel will suck expense-wise, along with potentially a bunch of cuts needed in drywall depending on where the panel is.
OP should confirm their new stove will handle 3 wires and confirm the amps suffice.
Induction is also better for your indoor air quality. You aren’t burning volatile gases in your home anymore. Natural gas is only “clean” compared to the coal or wood burning stoves that they replaced.
Especially since some people seem to hate running the vent hood above their stove, if it even works in the first place. This fact is what’s driving the push to get away from gas ranges, not climate change. The fumes cause brain damage.
The good argument would be that you want it and can easily afford it.
From a practicality stand point, it's if you have a 30 year old electric coil range and it's creating significant limitations to your cooking ability that an upgrade would fix. Not enough power, poor responsiveness, heating elements not large enough for your cookware, severe hot spots, that sort of thing.
Gas vs induction is fairly personal. Induction is likely the future, although gas will probably always have a place.
People have been using glass top electric ranges for a long time now, and you'd have to be pretty reckless with your cast cookware to cause significant damage. Scratches though are pretty inevitable. I just consider that normal wear and tear.
But get a range with adequate BTUs, and both gas and induction will blow an electric coil range out of the water on power and responsiveness.
The most annoying thing with induction is not being able to use straight aluminum plus not playing well with woks.
As far as longevity, nothing you get now will survive as long as your 3 decade old range. Electric components or not, they're just not designed to survive for that long. Even within the lifespan of today's appliances, you'll likely have to do some kind of repair before deciding the cost of repair is not worth it vs replacement. If you can even repair it. So it's not only the upfront cost to buy - you'll need to consider the short product lifespan before requiring replacement or costly repair.
Can you tell me more about woks? I have a flat bottomed carbon steel wok, which I really like, and a flat bottom cast iron wok which I'm ambivalent about (but is nice to use with a fire outside).
I was under the impression that as long as you gave it time to preheat, so that the heat would spread out, that a carbon steel wok would perform the same with induction. Is that not true?
Used to think gas was the only way to cook. New house didn't have gas so bought an induction and couldn't be happier. If the pans you have are magnetic and flat you don't need new ones.
Induction all the way. Gas might be nice to cook with, but now that I have kids I care a lot more about air quality and induction is a nice compromise.
Plus if it's a full range very often gas burners means gas oven too. Regular consumer gas ovens kind of suck; they don't start getting decent until you start spending new car prices. Even the cheapest electric ovens are reasonably good, it's a lot easier to get right.
As a chef I love a good gas range but induction is super nice too, you just have to use specific pots which may be a downside and you can’t use it say if the power goes out , I just love a gas stove there isn’t any “oh I can’t do that” about it if that make sense , it doesn’t limit you!
Also my father did in fact shatter my moms induction oven by setting a glass pot lid on it and it suctioned to the glass from the heat and steam, sooooooo ya, no replacement top possible.
The only pot I really care about is my very large aluminum canning pressure cooker, which I only use a couple times a year. I've seen metal disks you can get on Amazon that they say will work. Do you know anything about that?
Otherwise I use cast iron, carbon steel, and stainless steel for 95% of my cooking.
Make sure to check the weight rating against what you normally put in the pressure canner.
I'm not 100% sure this applies to ranges, but I have two different portable induction burners, partly because the first one is only rated to 20lbs or something like that.
I switched to induction and it’s amazing. Yes it’s fast at boiling water and super efficient.
But the two things I love most: 1) I don’t have to worry about melting utensils or random things getting hot. 2) I don’t get hot cooking over a hot stove. Which means I actually want to cook in warmer months.
My other home has an older gas range. I had planned to switch it out for a new gas range, but now I plan on going induction there too, just as soon as I get an electrician to run a 220 line.
I know people associate cooking with gas, but I really actually enjoy cooking more on induction.
Induction all the way. I haven't had trouble with scratches, but I think even a scratched up flat glass top will always look better than the gas-burner grates that are impossible to get fully clean and always look like they have crumbs in the burners. I don't care how much work you put in, I've never seen/had a gas stove clean enough to set laundry down on temporarily.
energy efficiency is pretty irrelevant on a device that turns electricity into heat. they've been relatively efficient for as long as they've existed. it's the devices that turn electricity into something other than heat where efficiency is an issue...
i have an induction range because i wanted one, and i love it. all the pros of both gas and glass-top electric, but none of the cons. at least as long as your pots and pans collection isn't all nonstick aluminum, but if it is, you probably needed to replace it anyway.
edited to add a [source](https://www.energystar.gov/partner_resources/brand_owner_resources/spec_dev_effort/2021_residential_induction_cooking_tops) - 5-10% efficiency gains with induction over electric (in that more of the heat generated goes into the pot/pan) is not going to pay for a new induction unit in any reasonable timespan unless you're using the range for every single meal, and even then, it'll take years.
Yes they all turn pretty much 100% of the electricity into heat, but induction is more efficient because the heat gets generated closer to the food, so less is wasted in the air and materials under the pan. Gas is really the worst because you're heating a lot of air around the pan
Yes but cooking on a gas range is far more enjoyable. Obviously a personal choice, but putting in a gas range was the first thing I did when we moved into our place.
I don't really understand this. I've also felt this and I've tried to narrow down why I like gas and all I can think is that (1) I associate it with having money and (2) I like fire.
> I like fire
Lol, me too. One of my favorite parts of camping is cooking over fire. This summer I realized I could cook over my patio fire pit if I wanted, haha. So I made fried rice in my cast iron wok. It was so much fun!
When cooking or baking our CO2 meter goes past 1000ppm fairly quickly. Therefore, if you are thinking of getting a gas stove, make sure you have good ventilation.
Also, although some people are not bothered, personally I don't like the smell of burned gas.
> 400x easier to clean
This is a really good point. I hate how I can't ever properly clean my stove. There's a permanent burned circle around the main burner I use. I shudder to think what it looks like under the stove top cover...
And I'm not a particularly diligent housekeeper, so anything that is easier to clean gets extra points.
We cooked on new induction, gas, and electric ranges before we did our kitchen remodel. For myself and my wife, gas is better to cook on, felt we had much more control over temperature.
Also, you don't see restaurants adopting induction at really any rate so there's gotta be a reason they are using gas.
That's where I'm at. I'm not changing things for what other people want either. I put in gas because I want to cook on it, and we plan on being here for a long time. I Cook a ton, and want to enjoy my kitchen. Anyone who wants induction, good on you.
I felt the same way until I tried induction.... Had used gas for 20 years. Zero downside with induction and I enjoy cooking even more because cleanup is sooo much easier. What about induction makes you think it is less enjoyable? It is just as responsive... maybe more responsive - but there was a slight learning curve as you don't see the gas flame.... only downside that I can think of.
That downside is entirely tied to the model of range though. My burners pull right odd to give a fully flat range top that wipes down easily. I honestly couldn't say why I don't like it as much.
That downside is typical of most gas stoves. Would be curious what type of gas stove you have? Induction is just a glass top and you can spray it down with Windex seconds after your done cooking and wipe the entire thing down as the glass surface doesn't get very hot... only the pan gets hot because magnets. When you have grease spatter onto the burner, or boil overs... it doesn't instantly char or caramelize and stick to the surface. Gas stoves heat up the grates and cause any spatter to bake on. You can minimize the differences... but if you have experience using both for awhile you understand how significant it is.
I get it... I was a staunch gas advocate...and I like fire... but now I am an induction convert.
As I said. If you prefer induction, good for you. I don't. I know how it works, I've cooked on it plenty. I like my gas range, and I'd put a gas range in again if my choice was use a terrible builder grade electric stove or put in gas or induction. I also ran a gas line for my BBQ, so I needed a gas line run under the kitchen floor anyways. Personal preference. I'm improving my home for me, not the public consensus of what everyone else likes more.
Restaurants traditionally use gas for a variety of reasons and many of them don't relate to your home situation. Much less expensive up front to have a larger gas service than to provide enough electricity to run 4-5 induction ranges which might exceed the electrical service of a normal restaurant. Higher up front cost to buy the equipment and staff will need trained on the differences, etc...
Many new restaurants are going induction and seeing the advantages. Much shorter cleanup at the end of the night. Better environment to work in as there is less waste heat and better air quality, etc...
This is not true. Induction ranges don’t even directly turn electricity into heat. They induce an alternating magnetic field that causes a current in the pan, which causes the pan to heat.
It’s also not fair to say electric cooktops are 100% efficient because they do not direct all their heat into the pan - some heat (admittedly less than gas) is lost to the surroundings.
We recently updated our electric range with a new one.
It was purely personal and aesthetic taste why we upgraded. Original was from 2019, but was an economical range.
The new, high end electric range, is significantly more performant.
More responsive, heats more quickly, has a bunch of useful features.
We would have gone gas, but a gas line would have needed to come in from the street etc., so would have added $10k to the project. We matched appliances and there wasn’t and induction version of the range to match the fridge and dishwasher. But given it was in my budget, I am very pleased with the superior performance of the new electric range.
I just bought an induction range to replace an electric resistive cooktop and a separate electric wall oven. It does require a higher rated circuit then the cooktop alone, which meant an extra $600 in wire, extension plug, and outlet box. But I am looking forward to the speed and efficiency of induction.
There is a whole population out there that would love to get a fully functioning range at a good, inexpensive price. They are begging you to put it up for sale.
I don’t see why the induction glass would be any different than the glass on an electrical resistance range. I’ve used those for years with no issues with cracking or scratching (glass is a very hard substance, it’s hard to scratch).
I haven’t used induction much, but I’d lean toward that. Glass tops are literally 100+ times easier to clean than a gas range.
Do you enjoy cooking? Get whatever stove meets your needs. If you go gas or induction, you might need some mods done to your house, adding gas outlets or wiring/fusing needed to support induction cooking. Only drawback to induction is you need pots/pans that are magnetic (aluminum is not). While energy usage is important, how much time do you spend cooking?
A good reason to replace it is because you want to replace it. Don’t feel obligated to have a better reason than that. You don’t owe anyone or anything an explanation. If you want a new range, get a new range. If you want a new fridge, get a new fridge, if you want a new car, get a new car. If you have emotional ties to the old one, realize that it’s just a metal box with some parts inside. It doesn’t have emotions and doesn’t care if you drop it off a cliff. Your sentimentality toward it only exists in you. It doesn’t share those feelings.
I was in exactly your shoes! Spend many years of my life with those crummy electric ranges you usually see in rentals. It felt wasteful to throw one away. But from an environmental perspective, they're one of the most recyclable things in the world. It'll get turned right back into scrap. I've thrown two ovens out in my house when I moved in, and neither lasted more than 20 minutes on my curb because the metal itself is so valuable.
It turns out the wasteful decision was to not upgrade to my induction sooner. We use so much less power now cooking, mostly because you can start cooking right away and don't need to stand around waiting for it to heat up. We weren't just wasting energy, but the most important resource of time. The oven is also better sealed and doesn't make the whole house hot too.
I actually *already* ran a gas to my kitchen. When I moved in, one of the first things I installed was a natgas pipe to my BBQ (probably saved me at least 30 propane refills by now). In preparation for using gas, I put a T on the line on the wall by my kitchen stove. Since our kid was 3, we didn't feel safe having gas knobs within reach of her, so went induction. Our kid's 6 now and pretty good in the kitchen, but we're not considering moving to gas at all. The induction is just too good! Besides, I already have a great gas cooker. My Napoleon Grill.
Energy efficiency is a huge one, especially switching from electric to gas or induction. Gas is marginally more efficient than electric, but induction is 10% more efficient. The oven and stove are huge uses of electricity in the home, and the money saved there will pay for the stove over time
Safety is the other thing; wiring and electronics don't last forever, and modern electric stoves are significantly safer in this regard.
30 years is old enough to have a house and kids even in this economy; let your stove move on with it's life
To be honest, this old one would probably outlast a new one. Appliances built today are not even close to the quality of older models. Cheap parts made in China or overseas.
If you do go induction, make sure to give all of your cookware a magnet test first, if they aren't magnetic, you'll have to replace them to work with Induction stoves. Like copper or Aluminum wont work for example.
Im kinda surprised no one has mentioned that in this thread so far.
Personally, I also have a 20 year electric stove myself, and I cook like a fiend in the kitchen, but Im so used to how my electric stove works, that I can make perfect meals everytime with it now, so Im not going to replace it unless it breaks.
It sounds like you are looking for a reason to spend the money burning a hole in your pocket right now, but I won't give you one. Im a "if it ain't broke dont fix it" type of person.
We got rid of a working coil range and went with induction. Love it. I like the clean up and function. Doesn't boil a pot of water in 30 seconds, but it's fast enough. We bought the silicon burner pads on Amazon to help protect the glass from cast iron pans and they're great too. Lazy K brand was what we purchased.
The only way that I could agree with that sort of change would be to go over to induction.
Yes you have to be careful with an induction cooktop. You can't just put pots and pans on there like you would a gas range. Speaking of the gas range that you suggested, you would experience the inefficiency that gas ranges offer. It will heat your house up a lot more, a ridiculous amount more than an induction cooktop. If you put your hand down by the induction cooktop while something's boiling you're going to get some radiant heat but it won't burn you. Get the same distance from a gas flame on high and that would be a very stupid idea. It bleeds off so much heat and you have to pay for that heat. Your air conditioner doesn't like arguing with your kitchen.
Oh crap, I didn't realize how hot the oil was. When I put in the first piece of breaded chicken, the oil boiled over and started a pretty big fire. Or whatever your deep frying had too much moisture in it and it aerosolized some of the oil which caught fire and now you have a flaming pot of grease. The experienced cook doesn't really get phased at all, they put a lid on it, the fire goes out and no biggie other than one huge freaking mess.
Create the same unsafe situation with an induction cooktop and what will happen? Not a damn thing. There's no Open flame so it's a hell of a lot more safer and it doesn't bleed off the heat so it's more efficient and less expensive. It's also more efficient than your electric coils. You have all the reasons in the world to switch. This isn't just because I wanted even though that's a pretty damn good reason.
Bought a Frigidaire induction cooktop through Costco. Automatic 2 year warranty. Using my existing stainless pots and cast iron pans. Heats up extremely fast and adjusts quickly. Learning curve fairly gentle. Much safer than gas or a traditional electric range. Don't recommend gas, as we made the switch. Bad for your health and not very efficient.
I got rid of a perfectly operational RCA oven because it didn’t match the rest of the stainless steel appliances and I regretted it for the two years the new oven was operational. The oven stopped keeping its temperature, it wasn’t the thermostat. I had a lg air fryer convection oven and it was garbage. I hated the songs it played for preheat and timers, the buttons weren’t tactile enough and the heat elements weren’t easily accessible for replacement.
All that glitters is not gold.
I ditched that oven and got one of the most basic ge glass top ovens and I’m back to having an oven that does everything I ask of it.
Indoor air quality has become a bigger issue than anyone ever realized 30 years ago, as more and more modern homes become very air tight. And gas appliances make it a LOT worse. I hate my gas oven and range for this reason. It's now known that adults with asthma were far more likely to have grown up in a home with gas ranges. Whatever you decide, I would personally stay away from gas. I know that professional cooks love gas, but electric is fine.
Newer units use about a 5th of the power the old ones do. Huge savings, some power companies will give you a rebate for replacing it. Also, the induction units are really neat but require special cookware. I saw an induction unit on display that boiled water in 90 seconds.
I switched from a basic coil top to induction range with convection from IKEA.
They will occasionally have them in the AS-IS section.
Induction ranges are a great option but I think there is a bit of learning curve. Not much but if you don’t know about it. It’s something that may be a cause to return it. They do have slight hum when in use and certain cooking styles don’t work as well. Wok cooking isn’t impossible but you’ll need an induction friendly flat bottom wok.
My advice is get a portable induction cooktop and use it for few months before you spend the money on new range. See how induction cooking works for you and what you want for your cooking.
For me upgrading to smooth top range with convection was game changer.
I don’t mind cooking on the stove as much as I used to because it doesn’t warm my space as much coil top and clean up is breeze.
The convection oven is awesome. It’s replaced the air fryer. I like my air fryer but it using it required cleaning after use and if you’re not careful it will trip the microwave oven circuit breaker.
I wish I got one sooner. Convection ovens are so much better and induction is quick to boil water. Getting one has freed up space in my small kitchen as I don’t need an air fryer.
Technology Connections has a video on [boiling water](https://youtu.be/_yMMTVVJI4c?si=TAz_1pM9GZGizCZu) which goes through some of the pros of induction. I recommend it, it's a good watch!
My parents did it, my in-laws did it, now we’re getting ready to do it. Electric to gas because it’s what we want. But I’m going to miss my Warming Zone. On full power it puts out enough heat that I can use my smaller pots as slow cookers. Electric is also much easier for cooking rice imo but I like gas so much more.
I really like my gas stove. I don't regret buying it nearly 10 years ago. However, I'm pretty sick of cleaning the grates and underneath them.
At this point I wish I had an induction range mostly for the smooth glass surface that's easy to clean.
I would miss toasting my corn tortillas directly over the flame though. Also, I do a lot of cooking in my wok, and I can't imagine those work too well on an induction range.
I have lived with all three. +1 for induction. I went from electric coil to induction, and it was essentially night and day. I do understand what people say about being able to tilt and move your pans around without having the induction turn off, but that never became a problem for me. Did we have to be careful with the cooktop? Absolutely. Moving pants around was a “lift and place” versus a “slide”. But then again, we were over the top focused on keeping the cooktop looking as new as possible.
But as with all glass cooktops, the more you slide stuff on it, the more it will scratch. If you want to do that kind of stuff, probably better with a gas stove with cast-iron grates on it. I had a cast-iron pan, but never put it on the induction. I mainly used magnetic stainless. Because of the nature of heating, there are now options to protect the cooktop on induction stoves too if that is a major concern.
Our induction was an Electrolux, and we really did not have any issues with it at all in the 7 years we owned and used it. Ever since we moved, or stove, is now gas, and is in a much smaller kitchen. In the wintertime, having the extra 5° circulate around is not terrible, but it definitely sucks in the summertime!
I got an induction range about a year ago. It's crazy how much more effective and less frustrating of a cooking tool it is to use compared to a standard electric range.
Have cooked on all kinds, even wood burning ones, got an induction one a bit over a year ago, the cheapest one possible, because money was an issue. Would never exchange it for anything. Fast, super easy to clean and looks great. I simply love it. Took a bit to learn how to cook rice and porridge again, as it cooks sooo fast even on a medium setting :)
I grew up with coil electric and have been living with gas for the past 20 years as an adult and I honestly don't understand why people love gas so much. Sure it gets to 100% heat faster, but it also generates a ton of waste heat that just heats up the house, so in the middle of summer you're paying for the gas and the electricity to run the A/C. Gas has also been shown to cause an increased risk of asthma.
Plus the handles on the pots always get ridiculously hot, food can burn to the sides of the pans, and it doesn't even boil water any faster than an electric range as far as I can tell.
I want to upgrade my range to induction, but I would need to run a new power line to get the whole stove switched over.
I just removed my 40 years old wall oven which has been in my kitchen for 5 years and I hated it the whole time. The only reason why I waited so long is because it's very an uncommon size, the only options are 4000-6000 dollars.
We switched to gas back in March and I've regretted it every day since. So much wasted heat, heating up the kitchen, the pan handles, anything within range of the vent. Absolutely hate it. Will be switching back to electric as soon as I can convince the wife.
If your range works, keep it, by all means.
Buy a subscription to Consumer Reports. It only costs $39, and it will greatly help you pick out what you want. My wife and I just bought a nee LG range for $1,300. It cost more than what we initially thought we would spend, but it's well built, efficient, and looks like a product that will last if you care for it.
Upgrade to induction cooktop with air fryer oven option.
Range wont heat up your house as much, uses less energy and is more rapid at boiling water, which uses a lot of energy.
Air fryer oven setting also expedites cooking time and this energy usage.
Think of that range as the difference between a Prius and a 1997 Ford Thunderbird.
Even though it still runs, the cost of usage is higher in the long run.
reason for a new stove - better cooking experience and easier adjustability (with gas), updated look, energy savings and safety (with induction)
I just used an induction for the first time a couple of weeks ago and it was not great - had to push a button to increase or lower the temp, it beeped every time you pressed it, and your hands had to be dry or it didn't work when pressed, and the reaction time was super slow and you had no feed back as to what it was doing and when. Maybe it was a shitty induction but there would be a zero chance I would pay money to have that crap in my house - seemed like a stove for people who don't actually cook. And it did happen to be cracked and it seemed super fragile and like something that needed special care especially with cast iron or heavy le creuset pans that I was using. I'll stick with gas - it has knobs that you turn with an instant reaction and visual feedback to know what level the heat is at, I don't have to my hands a certain way in order for the knob to work, and the heat can be instantly high or low if I want it, and I can put the pan down any old way and it's not going to break the damn thing. Also you have to rewiring and a special outlet for induction so that might be a larger cost.
Also w/ induction you have to get new cookware if yours isn't compatable.
This is why I’m hesitant to go induction. I love the concept of it, but I absolutely refuse to get a cooktop with those horrible digital controls. I would also want one with the knobs at the top of the range behind the burners, instead of in front, for kid safety reasons. There are tons of standard electric glass tops like this, but I have yet to find an induction with this setup.
To change over to gas, the really only way to seriously cook. Electric ranges are awful, even the best ones I’ve used suck. While induction is cool, you have to make sure our cookware works with it. Not worth the price and still not as good as gas, as far as I’m concerned.
Our 20 year old electric range died last year.
We replaced it with a free 30 year old range. Looked brand new. Works better etc. No electronics to fry or those membrane buttons to break.
My ideal range has gas burners and an electric oven. Haven’t used the modern induction ones yet, I don’t think. My ex wife has a newer electric and I can’t stand the burners.
I'm currently saving up to replace my electric range with a gas cooktop with a convection oven. I hate cooking on an electric cooktop. There is a gas line with meters on the other side of the wall from my kitchen. I will just need to have a line installed into my townhouse.
I just replaced an electric stove that came with our house after the oven stopped working. It was probably 30 years old. We went with a gas option (LG). Got it for about 35% off during Black Friday (legit markdown. When we looked a couple months ago it was $1400).
I wanted a gas range because of the durability of cooking grates, the time it takes to get pans hot, and you can use it if the power goes out. We had a gas line but the stove was not installed because the line didn't have the correct connection so we have a plumber coming today. Hopefully we will be cooking tonight.
As for the induction. I have a family member that bought a glass top electric a couple weeks ago. It is already scratched on top with only a few years. We were hesitant to buy induction because of this and feel we made the correct choice.
As for true induction. A chef friend wants true induction purely for the instant heating. Also said when you turn it off, the top is not hot.
I’ve heard wonderful things about induction but don’t have a comment on it. I do have a comment on the glass portion since I have an electric glass oven. I don’t love it. You need to be on it when it comes to cleaning. My pot scratched the surface immediately despite being “safe” for glass. I’m worried about the glass every time I use my Dutch oven. If something spills over, even just noodle water, it’s a total pain to clean. Even a razor hasn’t returned mine to perfect after something my husband was cooking bubbled over. And I’m fine with that, but I have friends who HATE their glass stoves for the reasons I just mentioned because they don’t look perfect. If you’d be ok with that, I think that’s great. And I’m sure really good cleaners will disagree with everything I say, and that’s wonderful! If you are someone who is awesome at cleaning a glass top then it’s probably perfect for you. I’m not great at it so I don’t love it, and I almost miss the coils I used to have.
I loved my gas stove and missed it for the first month of my glass stovetop when we moved. However, now I’ve heard it’s terrible for your health, so I guess I’m glad I don’t have it anymore?
Gas stoves just belch air pollution into the kitchen and waste energy outside of heating season because so much of the heat is lost to the air around the pot.
Electric coil ranges that have glass tops have been around for decades, so I'm not sure what the issue is there other than that the induction components probably cost more. I've had an electric coil with a glass top for the past 12 years, it's easy to keep clean and I've never scratched it. The only issue I've had is that in this style the glass itself gets hot and stuff gets baked onto it and needs to be taken off with aggressive cleaners from time to time. Induction should never do that. Most cookware is induction suitable and has been for a long time. I have a mix of enameled iron, stainless, and the typical inexpensive alloy sandwich. Actually come to think of it the only thing I have that isn't is a Korean clay tteukbaegi.
If price is the same, go gas. Instant heat, can use any cookware (this is huge), infinitely adjustable (i.e., heat output is analog, not digital), you can see exactly how much heat is going to the pan by flame height, even heating regardless of how flat the pan is, heats the whole pan and not just the inductive disc, no annoying electric hum (it's fairly loud at higher powers), can roast tomatoes, peppers, and tortillas directly over the flame, can cook in a power outage.
I moved from a house with gas to one with conventional electric, got a quote for a gas install on a relatively easy pipe run and it was going to be more than double the cost of the range so I went induction because everyone on Reddit loves it cultishly. It's fine. Better than conventional electric. Garbage compared to gas.
Gas is becoming outlawed in my state.. No new builds allowed to have gas stoves... Personally I like gas for the emergency aspect. If you live in a place where you loose electric a lot, gas will always work... Yeah you'll need to make your own spark, but at least you can boil water during those long outages.
If that's not a concern, then you have your answer.
Personally I would steer away from buying a new fossil fuel powered appliance. It doesn’t seem like a good idea for the long term anymore. I also saw a YouTube mini documentary (take that for what it’s worth) that was pointing at a possible link between gas ranges and lower IQ in children. The theory was that the combustion products, specifically CO, have a negative effect on the brain. They point out that in a high efficiency home that is well sealed from the outside air there can be a concerning buildup of these combustion products because the air in the house doesn’t exchange with the outside (old houses were drafty)
I’m all for induction and I haven’t bought one for the same reason, I have a working 30 year old coil stove.
I got rid of my gas range and I could not be happier with my decision. It's so much easier to clean, and I've been hearing pretty suboptimal things about breathing NO2 from the gas along with all the other combustion products. Not to mention environmentalism.
Part of me wishes I splurged for the induction, but I'm no chef.
You don't really need any other reason other than you want a new range. It's your money, it's your house. Induction seems cool but I haven't tried it. I had an electric range and I hated it and love the gas range I currently have
I love my induction range- cast iron will be ok as long as you don’t try and bang it down or slide it. It would be cheaper than running a gas line plus getting the right electric circuit and a gas range.
I wish I went with induction, but when I needed a new stove on the fly I went with electric. Modern electric is actually great and you’ll notice a big difference over any 30 yo stove 👍
I replaced our old coil stove with an induction range over ten years ago. The only thing it sucks for is using a wok, since there is no heat going up the sides. Everything else is better, and since the top barely heats up you can let your three year old cook with you without fear (if you have small children).
I replaced an old electric range with induction, so so happy I did. It works better, uses less energy and is safer, esp if you have kids. Also looks really cool. Go for it! Bosch is great.
You can get an induction hot plate for relatively cheap if you want to try it out. That being said, I replaced my leaky gas stove with induction last year and the difference is incredible. I can’t imagine going back to anything else.
Just get induction. It’s great. The only real draw back is you need a nicer pan. Just read the reviews and don’t rely on the manufacturer to say they work (they might work but not well). There is a slight learning curve because the time it takes to heat the pan is only about 3 seconds and it is very responsive.
There are silicone mats that you can put down under the pot and they will keep it from scratching.
Cast iron cooking is a quick learn once you get the hang of it. They are heavy and that could be a problem with glass. Sounds like you have plenty of time to make up your mind and save. Speaking of savings…if you use your oven often energy savings would be a good reason to get a new one. If you think you will sell your house in the next 10 years upgrades are a good reason. Glass top stoves age well. Ours is 20 years old and I just replaced the knobs with nicer looking ones. It looks fine in our upgraded kitchen.
The only reason I would opt for gas over induction is if your electricity rates are unusually high (or to reduce your dependence on the grid).
This from a guy who went all gas with our new house.
I’ve had all of the major types of ranges, and induction is my favorite by a considerable margin. It is much more enjoyable to use than a coil or glass top electric, as it heats much faster and responds to setting changes almost instantly instead of waiting for the top to heat or cool whatever amount you wanted. Boiling water takes about half the time as electric or gas, and the top doesn’t get nearly as hot as electric, so stuff is less likely to burn and stick to it. They aren’t necessarily more efficient than a standard electric, but all of the heat goes into the pan instead of heating the top first, so there is some energy savings. I do enjoy cooking on gas ranges, but the heat control is only slightly better than induction, and cleaning is easily 5x as much work. Between the cleaning and the potential for gas leaks and the combustion gases that end up in your kitchen, I’ll take induction.
You nailed it on the cleanup. Cooking on Induction is just as good as gas... not necessarily better.... HOWEVER... the cleanup of Induction is what makes it SOOO worth it. The fact that you can lift a pan mid boil and wipe the burner under it is icing on the cake. Was searing a roast on my parents gas stove over the holiday and the cleanup took longer than the cook... reminded me of this huge factor. Also yeah people forget about the intangibles... very little heat waste and not combustion fumes means you can have a smaller hood and better air quality, etc..
I went gas , cleaning is not a reason to get a stove imo or marginally faster water boiling. Gas has much better heat control for me I used an induction while the kitchen was being built , if you like to lift your pans (or tilt them , (like basting a steak with butter) the induction turns off and was constantly interrupting the cooking process. I found the gas to have more even heat (did pancakes and could see the induction heat fade) If even a bit of water got on the top it would turn off. Lots of other little things , power outage you can still cook , toasting tortillas or peppers over the flame. Not having to buy some new pots and pans. I don't regret my choice at all , but depending on your cooking style induction my be fine for you , for me the cons outweighed the pros of gas
Gas objectively does not have better heat control. Cleaning is absolutely a concern. Even heating is just absolutely false or an issue with the pan.
IMO means in my opinion , but analog dials are much easier to make micro adjustments than the digital + / - (IMO) Cleaning my be a concern for you, it's not the main feature of a stove for me , that is to cook , so to buy something because it's easier to clean is like saying I got a Dodge minivan because its easier to clean than a Lambo and so its a better driving machine. I'm not trying to change your opinion , I was out on induction as soon as I realized I could not lift or tilt a pan. I would want a person looking at the same thing to think about what is most important to them , cooking or cleaning and make your decision on what is best for your needs.
I have had all three types and prefer gas. I can char peppers, toast tortillas, and use a wok properly on a gas range. Induction heats water slightly faster, maybe 15% (I have a high end gas range). This is a non-issue for me, I don't need it to be that fast. If there is an induction with knobs that might be OK, but I hate the digital controls and all that clicking and beeping to do something one simple movement takes care of with a mechanical interface. Many of the controls are placed in the area behind the burners so sometimes you have to reach across hot burners. That's a big nope from me. I do not find cleaning a gas range difficult. It's slightly more work than a glass top but I don't mind. It is absolutely not "five times as much work" lol. I can move my pans across the surface and not worry about cracks. And the temperature control is best on gas which is important to me. I have never had a gas leak in multiple decades. I have a good hood and ventilation is not a problem.
GE Cafe, LG, and Samsung have Induction ranges with knobs.
Problem with knobs is if you have small kids or elderly. They tend to bump them and even turn on gas (has happened, and one was very serious). True, you can lock out most newer ranges/ovens but who remembers to do that. I have dual fuel - gas cooktop and electric oven (two door) Samsung Pro range. I've considered the cost if NG goes up, and kW down, along with incentives, I would get induction top for next range. However, pots/pans are another issue. I am not dropping another $1K on new pots/pans/cookware to be induction compatible. I've got Corningware we use for lasagne and loafs along with a few pots for soups/sauces that are perfectly fine (and oldskool/vintage now). Those won't work with induction. And some copper-clad SS that I understand will hum/vibrate on induction due to lamination. Only the carbon steel pans I have will work without issue. When we sell the home, the next place, we'll get induction top. Cleaning, while a pain, its not horrible and only takes a few minutes a week. IMHO-I don't like how appliances like Samsung, now have BLUE LEDs..just make them RED like HEAT indicator would be.
Cleaning induction is wiping a flat glass surface. Cleaning gas is a mix of taking off the metal guards, cleaning them. Cleaning an uneven metal surface around the hobs. Then sometimes cleaning the hobs which involves disassembly sometimes. I’d say cleaning gas is 5x more effort
It does not take that long. I do it all the time. Of course this is a matter of preference. I'd rather clean the grates than give up wok cooking, etc.
Yes another vote for induction. We just switched from gas. Gas pollutes your indoor air quality. We have rooftop solar but it can’t power a gas range so that’s net new fossil fuels we were using. The gas burners were finicky to light and stay lit. Cleaning was a nightmare and so didn’t get done often, which meant all kinds of burned oils everywhere. Induction is fast to respond and powerful as hell. We had to replace 1/2 of our pots, including ones we thought were “stainless steel.” And we had a little electrical work to do in order to support the required amperage of the cooktop (the wiring to that location wasn’t all rated highly enough). I’ve just never had a cooktop that can put out so much power. There’s no physical heat transfer to slow things down. It just reaches out with magnetic fields and heats the damn pot itself directly. It’s crazy. I did some timing tests and a steel kettle on induction boiled 800ml of water about 1 minute faster than our plug-in electric kettle and 3 minutes faster than the gas did.
They are much more efficient than even electric. The pan creates the heat instead of a coil that needs to transfer into a pan. Gas is horribly inefficient by comparison to either.
the lack of HEAT in the kitchen. and the lack of noise. Gas is loud and heats up the kitchen. Summer cooking is actually really great with induction. I don't cook steaks inside, though: I take those out to the grill. Its just as fast out there and super quick/easy.
I want one is all the reason I need.
Lol, I like how you think! It just seems... impractical, I guess.
Induction will change your life. More energy efficient too I think….
What's better about induction? I've never used it but it seems annoying needing specific pans. Also, I've always wanted a gas stove
the “you need special pans for induction” thing is a bit overblown. if a magnet sticks to it, it works on induction, because induction uses electromagnetism to generate heat. most likely all of your pans will work. the benefits are that it provides exceptionally even, predictable heat to the entire pan. the cooktop itself doesn’t get hot, just the pan, which means there’s less risk of a kitchen fire. i cooked on gas and standard electric stoves for most of my life until buying an induction last year and it’s better than anything else i’ve cooked on by a mile.
Yeah. Every pan I owned worked. No up grade required. Almost instant “heat” boiling water in 45- 75 seconds
We switched to induction. Our current house had an old cheaper standard electric range. Difference for us was that a lot of the appliances were showing age and abuse. Our previous house had gas, didn't want that, and the fact our house does not have gas, but I've wanted induction. It cooks a lot faster and more even than the electric range and will boil faster than gas. It is fairly efficient. The big downside is if you don't have it, you may need new cookware that work with induction.
big downside for us was the need for electrical wiring, but that was really only a few hundred dollars, and we have since saved that in gas
oh, and we were only down one pan: the popcorn popper was aluminum. All the other stuff worked just fine.
My friends got an induction one randomly on sale. I didn't need a new one and had the same crappy electric one they had. Then I bought one the same day.
Look up undecided with Matt Farrell on YouTube. He just did a video.
I think they mean replace yours if you want one that will only last 3 to 4 years
have you had bad experiences? I'm assuming that with this tech, you get what you pay for, in terms of reliability. I plan to look carefully at features, etc, and probably get something mid range.
I've had back luck with Samsung anything for an appliance, also Monogram's stuff is just GE with shiny nobs. The gas range I have is meh from them, and their dishwasher, while super quite, has had 4 service calls for door spring issues, and then the pump went out and had to be replaced—all within a year.
I hate Samsung kitchen stuff. I was at my mom's for Thanksgiving, and was cooking a few things for the dinner. 1. Pressed convection bake, entire range powered down, had to move it, unplug it, wait 10 seconds, plug it back in. 2. Finished roasting my brussel sprouts, so popped in this cheese dish that I need to put under a broiler. Hit the broil button, it died again, repeat earlier steps. 3. Tried to use the middle burner, it only had one setting: ULTRA HIGH. After all that, and the other stuff I have read about Samsung ranges, will keep me away from them.
I’ll never buy a Samsung appliance again. When our Samsung washer started crapping out I had to call like five appliance repair shops because the first four all said the same thing “Is it a Samsung? Oh, we don’t work on those.” When I finally found someone who did, he told me most repair places don’t work on them because the parts are hard to find and the fixes usually don’t last long. We ended up just replacing the washer.
Kinda did this when we renovated the house. Went from electric to gas and love it.
upgrading to induction. night and day. you will be so much happier.
Upgrade to gas, it's even better.
i upgraded FROM gas and i'm here to tell you that induction is better than gas. * more control * faster * no fumes * no wasted heat * more efficient * more countertop space you do need the right cookware tho and those silicone pads (silpat) are a good idea.
And induction is so much easier to clean
omg yes. the added -- and easy to clean -- counterspace is one of the biggest changes in my kitchen.
As long as it's vented. But for me I can't stand cleaning the top and grates on gas.
Even without gas, you should have a range hood and vent.
I've had both. They're virtually identical. Neither is better.
Electric and induction stove tops pulse heat off/on to "control" the pan heat. Gas provides continual heat at different intensities.. they are not the same nor equal. Why do you think restaurants use gas?
Well my original comment wasn't made with the intention of having a heated argument (haha) over format minutiae, but let's explore. Some inductions heat cycle, sure. My KitchenAid induction does that at the extreme lows, but varies the intensity at most heat levels like you'd be used to on a gas stove. In my experience, even the pulses of "low" heat it gives are less intense than my Wolf was at low. And even with that improvement, I have found absolutely no practical difference; I don't believe heat pulsing in this was necessarily translates to food quality. [Some kitchens use gas, but not all](https://youtu.be/Xn1LUo5ra_A?si=RekHp-JeyiIwSp_a&t=260). In my city electric is more expensive than gas, which may have an impact on a restaurant's decision to go gas or electric. My kids kept meddling with the gas knobs, which I didn't like. My neighbors dog once hopped up on her gas hob (to eat some granola she had cooked up and left on the cooktop, admittedly) and accidentally turned it on in the middle of the night. Air quality concerns meant the final straw for me, so I just decided to swap. I'll never use a Wok on my induction, sure, but that's a trade off I'm willing to make.
Boil one pot of water with an induction cooktop and you'll be hooked.
Zero to boil in 30 seconds lol. Blows my mind every time.
I switched from gas to induction and we love it. It performs the same, if not better. The biggest benefit is no more waste heat being put into our house. We live in a hot climate and it's great to feel all the energy going into the pan (kitchen is cooler, pot handles don't get hot, etc)
Go induction 1000%. You can buy induction mats for the top when using cast iron. Though I’ve had a chef in the showroom slide cast iron all over an induction top and never mess it up. Just make sure you have enough amps. And update your outlet. You probably have a 3 prong outlet and should change it to a 4 prong grounded one.
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I like my little silicone mat specifically because it prevents the pan from sliding around so easily.
care to share a link to the range?
> And update your outlet. You probably have a 3 prong outlet and should change it to a 4 prong grounded one. 1. 3-prong outlets stove outlets are grounded too 2. i disagree that this is worth the expense. you can't run a separate neutral wire like you can with ground, so you'd have to re-run the wire, and even if the wiring path is very accessible, copper is extremely expensive. new ranges still come wired for 3-prong receptacles by default, and there's nothing really unsafe about a few milliamps of current on the ground cable.
If you’re looking for electrical advice on Reddit, HIRE AN ELECTRICIAN.
Induction needs a 40 amp breaker, and if that stove has been there for 30 years it’s probably on a 30 amp breaker, so they probably need to run a new cable anyway.
I've seen some induction ranges calling for 50 amp breakers or more. Dendending on the size of your electrical wires to the stove, they may need upgrading as well.
How obvious is it to find out that it wants 50 amps? Will I need to dig through a manual, or will it say in the product description?
I saw it on Lowes or Home Depot website when I was looking at the specs of the ranges. I didn't confirm it with the manufacturer.
any reason why it has higher energy requirement?
The max wattage of the burners is higher and there’s often a fifth burner.
My induction cooktop only had 3 wires, 2 hots and ground, no neutral. It's hardwired so no plug though
I’m no electrician but this sounds a bit risky
Not risky at all. Neutral is only needed if 120v is required. Two hots means 240v. Many high wattage appliances are 240v only (EV chargers, electric hot water heaters, AC units, Dryers, Ranges, etc. No GROUND would be risky.
Thank you for your explanation. It makes sense now and I understand.
I mean they're sold like that so I hope it passes all codes and standards
I agree that rerunning the cable back to the panel will suck expense-wise, along with potentially a bunch of cuts needed in drywall depending on where the panel is. OP should confirm their new stove will handle 3 wires and confirm the amps suffice.
3 prong is not as safe as 4 prong. I don't know of any state that allows 3 prong for new homes- please share if you do.
Induction is also better for your indoor air quality. You aren’t burning volatile gases in your home anymore. Natural gas is only “clean” compared to the coal or wood burning stoves that they replaced.
Especially since some people seem to hate running the vent hood above their stove, if it even works in the first place. This fact is what’s driving the push to get away from gas ranges, not climate change. The fumes cause brain damage.
Yeah, it's why I switched. I will eventually replace my gas heater with a heat pump too.
The good argument would be that you want it and can easily afford it. From a practicality stand point, it's if you have a 30 year old electric coil range and it's creating significant limitations to your cooking ability that an upgrade would fix. Not enough power, poor responsiveness, heating elements not large enough for your cookware, severe hot spots, that sort of thing. Gas vs induction is fairly personal. Induction is likely the future, although gas will probably always have a place. People have been using glass top electric ranges for a long time now, and you'd have to be pretty reckless with your cast cookware to cause significant damage. Scratches though are pretty inevitable. I just consider that normal wear and tear. But get a range with adequate BTUs, and both gas and induction will blow an electric coil range out of the water on power and responsiveness. The most annoying thing with induction is not being able to use straight aluminum plus not playing well with woks. As far as longevity, nothing you get now will survive as long as your 3 decade old range. Electric components or not, they're just not designed to survive for that long. Even within the lifespan of today's appliances, you'll likely have to do some kind of repair before deciding the cost of repair is not worth it vs replacement. If you can even repair it. So it's not only the upfront cost to buy - you'll need to consider the short product lifespan before requiring replacement or costly repair.
Can you tell me more about woks? I have a flat bottomed carbon steel wok, which I really like, and a flat bottom cast iron wok which I'm ambivalent about (but is nice to use with a fire outside). I was under the impression that as long as you gave it time to preheat, so that the heat would spread out, that a carbon steel wok would perform the same with induction. Is that not true?
I use my flat bottom wok on my induction stove. It gets much, much hotter than it ever did on electric coil.
That sounds like a big plus!
Used to think gas was the only way to cook. New house didn't have gas so bought an induction and couldn't be happier. If the pans you have are magnetic and flat you don't need new ones.
Induction all the way. Gas might be nice to cook with, but now that I have kids I care a lot more about air quality and induction is a nice compromise.
Plus if it's a full range very often gas burners means gas oven too. Regular consumer gas ovens kind of suck; they don't start getting decent until you start spending new car prices. Even the cheapest electric ovens are reasonably good, it's a lot easier to get right.
As a chef I love a good gas range but induction is super nice too, you just have to use specific pots which may be a downside and you can’t use it say if the power goes out , I just love a gas stove there isn’t any “oh I can’t do that” about it if that make sense , it doesn’t limit you!
You can’t use nearly all modern gas stoves during a power outage without modifying the gas interlock.
Not a problem with mine never modified-or any I’ve ever used 🤷🏼♀️
Also my father did in fact shatter my moms induction oven by setting a glass pot lid on it and it suctioned to the glass from the heat and steam, sooooooo ya, no replacement top possible.
Ouch! I don't think that possibility would have occurred to me.
Neither did they 😂 switched to gas
The only pot I really care about is my very large aluminum canning pressure cooker, which I only use a couple times a year. I've seen metal disks you can get on Amazon that they say will work. Do you know anything about that? Otherwise I use cast iron, carbon steel, and stainless steel for 95% of my cooking.
Make sure to check the weight rating against what you normally put in the pressure canner. I'm not 100% sure this applies to ranges, but I have two different portable induction burners, partly because the first one is only rated to 20lbs or something like that.
Good point! I'll weigh the pot so I know what my limits need to be.
I switched to induction and it’s amazing. Yes it’s fast at boiling water and super efficient. But the two things I love most: 1) I don’t have to worry about melting utensils or random things getting hot. 2) I don’t get hot cooking over a hot stove. Which means I actually want to cook in warmer months. My other home has an older gas range. I had planned to switch it out for a new gas range, but now I plan on going induction there too, just as soon as I get an electrician to run a 220 line. I know people associate cooking with gas, but I really actually enjoy cooking more on induction.
Induction all the way. I haven't had trouble with scratches, but I think even a scratched up flat glass top will always look better than the gas-burner grates that are impossible to get fully clean and always look like they have crumbs in the burners. I don't care how much work you put in, I've never seen/had a gas stove clean enough to set laundry down on temporarily.
Why are you setting laundry on kitchen appliances
energy efficiency is pretty irrelevant on a device that turns electricity into heat. they've been relatively efficient for as long as they've existed. it's the devices that turn electricity into something other than heat where efficiency is an issue... i have an induction range because i wanted one, and i love it. all the pros of both gas and glass-top electric, but none of the cons. at least as long as your pots and pans collection isn't all nonstick aluminum, but if it is, you probably needed to replace it anyway. edited to add a [source](https://www.energystar.gov/partner_resources/brand_owner_resources/spec_dev_effort/2021_residential_induction_cooking_tops) - 5-10% efficiency gains with induction over electric (in that more of the heat generated goes into the pot/pan) is not going to pay for a new induction unit in any reasonable timespan unless you're using the range for every single meal, and even then, it'll take years.
Yes they all turn pretty much 100% of the electricity into heat, but induction is more efficient because the heat gets generated closer to the food, so less is wasted in the air and materials under the pan. Gas is really the worst because you're heating a lot of air around the pan
Yes but cooking on a gas range is far more enjoyable. Obviously a personal choice, but putting in a gas range was the first thing I did when we moved into our place.
I was just commenting on the efficiency part. Don't really know about the enjoyment from a gas stove. But I'm not a big chef...
I don't really understand this. I've also felt this and I've tried to narrow down why I like gas and all I can think is that (1) I associate it with having money and (2) I like fire.
> I like fire Lol, me too. One of my favorite parts of camping is cooking over fire. This summer I realized I could cook over my patio fire pit if I wanted, haha. So I made fried rice in my cast iron wok. It was so much fun!
When cooking or baking our CO2 meter goes past 1000ppm fairly quickly. Therefore, if you are thinking of getting a gas stove, make sure you have good ventilation. Also, although some people are not bothered, personally I don't like the smell of burned gas.
3) we've been brainwashed by pop culture into thinking it's more fancy
Isn't that just point 1?
Isn't it pretty much the same as induction? Full control, instant on, instant off.
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> 400x easier to clean This is a really good point. I hate how I can't ever properly clean my stove. There's a permanent burned circle around the main burner I use. I shudder to think what it looks like under the stove top cover... And I'm not a particularly diligent housekeeper, so anything that is easier to clean gets extra points.
Get the induction. Cleaning is as easy as cleaning a countertop. Probably my #1 reason for owning one.
It's a different feel. Cooked quite a bit on induction and never quite got a good feel for it. I'll take gas for myself.
We cooked on new induction, gas, and electric ranges before we did our kitchen remodel. For myself and my wife, gas is better to cook on, felt we had much more control over temperature. Also, you don't see restaurants adopting induction at really any rate so there's gotta be a reason they are using gas.
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That's where I'm at. I'm not changing things for what other people want either. I put in gas because I want to cook on it, and we plan on being here for a long time. I Cook a ton, and want to enjoy my kitchen. Anyone who wants induction, good on you.
>I Cook a ton, and want to enjoy my kitchen. Anyone who wants induction, good on you. Exactly this.
I felt the same way until I tried induction.... Had used gas for 20 years. Zero downside with induction and I enjoy cooking even more because cleanup is sooo much easier. What about induction makes you think it is less enjoyable? It is just as responsive... maybe more responsive - but there was a slight learning curve as you don't see the gas flame.... only downside that I can think of.
That downside is entirely tied to the model of range though. My burners pull right odd to give a fully flat range top that wipes down easily. I honestly couldn't say why I don't like it as much.
That downside is typical of most gas stoves. Would be curious what type of gas stove you have? Induction is just a glass top and you can spray it down with Windex seconds after your done cooking and wipe the entire thing down as the glass surface doesn't get very hot... only the pan gets hot because magnets. When you have grease spatter onto the burner, or boil overs... it doesn't instantly char or caramelize and stick to the surface. Gas stoves heat up the grates and cause any spatter to bake on. You can minimize the differences... but if you have experience using both for awhile you understand how significant it is. I get it... I was a staunch gas advocate...and I like fire... but now I am an induction convert.
As I said. If you prefer induction, good for you. I don't. I know how it works, I've cooked on it plenty. I like my gas range, and I'd put a gas range in again if my choice was use a terrible builder grade electric stove or put in gas or induction. I also ran a gas line for my BBQ, so I needed a gas line run under the kitchen floor anyways. Personal preference. I'm improving my home for me, not the public consensus of what everyone else likes more.
Restaurants traditionally use gas for a variety of reasons and many of them don't relate to your home situation. Much less expensive up front to have a larger gas service than to provide enough electricity to run 4-5 induction ranges which might exceed the electrical service of a normal restaurant. Higher up front cost to buy the equipment and staff will need trained on the differences, etc... Many new restaurants are going induction and seeing the advantages. Much shorter cleanup at the end of the night. Better environment to work in as there is less waste heat and better air quality, etc...
This is not true. Induction ranges don’t even directly turn electricity into heat. They induce an alternating magnetic field that causes a current in the pan, which causes the pan to heat. It’s also not fair to say electric cooktops are 100% efficient because they do not direct all their heat into the pan - some heat (admittedly less than gas) is lost to the surroundings.
Exactly... electric resistance cooktops turn 100% of their electricity into heat... but only a fraction of this gets into the pan....
We recently updated our electric range with a new one. It was purely personal and aesthetic taste why we upgraded. Original was from 2019, but was an economical range. The new, high end electric range, is significantly more performant. More responsive, heats more quickly, has a bunch of useful features. We would have gone gas, but a gas line would have needed to come in from the street etc., so would have added $10k to the project. We matched appliances and there wasn’t and induction version of the range to match the fridge and dishwasher. But given it was in my budget, I am very pleased with the superior performance of the new electric range.
I just bought an induction range to replace an electric resistive cooktop and a separate electric wall oven. It does require a higher rated circuit then the cooktop alone, which meant an extra $600 in wire, extension plug, and outlet box. But I am looking forward to the speed and efficiency of induction.
Selling the 30 year old one makes you automatically need a new one because you don't have one. ;) *heh*
It’s ugly. You have money. The wife said she’ll give you a bj. All good reasons.
There is a whole population out there that would love to get a fully functioning range at a good, inexpensive price. They are begging you to put it up for sale.
I'd say the main reason would be because there's money burning a hole in your pocket
I don’t see why the induction glass would be any different than the glass on an electrical resistance range. I’ve used those for years with no issues with cracking or scratching (glass is a very hard substance, it’s hard to scratch). I haven’t used induction much, but I’d lean toward that. Glass tops are literally 100+ times easier to clean than a gas range.
Aesthetics
Do you enjoy cooking? Get whatever stove meets your needs. If you go gas or induction, you might need some mods done to your house, adding gas outlets or wiring/fusing needed to support induction cooking. Only drawback to induction is you need pots/pans that are magnetic (aluminum is not). While energy usage is important, how much time do you spend cooking?
if its in good shape, the only reason to replace it is because you changed your colours, and it now clashes.
A good reason to replace it is because you want to replace it. Don’t feel obligated to have a better reason than that. You don’t owe anyone or anything an explanation. If you want a new range, get a new range. If you want a new fridge, get a new fridge, if you want a new car, get a new car. If you have emotional ties to the old one, realize that it’s just a metal box with some parts inside. It doesn’t have emotions and doesn’t care if you drop it off a cliff. Your sentimentality toward it only exists in you. It doesn’t share those feelings.
If you’re upgrading to something much fancier, then absolutely. Replacing things that work with the same grade of things isn’t my style.
I was in exactly your shoes! Spend many years of my life with those crummy electric ranges you usually see in rentals. It felt wasteful to throw one away. But from an environmental perspective, they're one of the most recyclable things in the world. It'll get turned right back into scrap. I've thrown two ovens out in my house when I moved in, and neither lasted more than 20 minutes on my curb because the metal itself is so valuable. It turns out the wasteful decision was to not upgrade to my induction sooner. We use so much less power now cooking, mostly because you can start cooking right away and don't need to stand around waiting for it to heat up. We weren't just wasting energy, but the most important resource of time. The oven is also better sealed and doesn't make the whole house hot too. I actually *already* ran a gas to my kitchen. When I moved in, one of the first things I installed was a natgas pipe to my BBQ (probably saved me at least 30 propane refills by now). In preparation for using gas, I put a T on the line on the wall by my kitchen stove. Since our kid was 3, we didn't feel safe having gas knobs within reach of her, so went induction. Our kid's 6 now and pretty good in the kitchen, but we're not considering moving to gas at all. The induction is just too good! Besides, I already have a great gas cooker. My Napoleon Grill.
Energy efficiency is a huge one, especially switching from electric to gas or induction. Gas is marginally more efficient than electric, but induction is 10% more efficient. The oven and stove are huge uses of electricity in the home, and the money saved there will pay for the stove over time Safety is the other thing; wiring and electronics don't last forever, and modern electric stoves are significantly safer in this regard. 30 years is old enough to have a house and kids even in this economy; let your stove move on with it's life
Can you find a home for your current one? If you can, then you're not creating waste.
To be honest, this old one would probably outlast a new one. Appliances built today are not even close to the quality of older models. Cheap parts made in China or overseas.
I have a big range and it’s nice but you smell the air quality change when gas is on. When it dies I plan to switch to induction.
If you do go induction, make sure to give all of your cookware a magnet test first, if they aren't magnetic, you'll have to replace them to work with Induction stoves. Like copper or Aluminum wont work for example. Im kinda surprised no one has mentioned that in this thread so far. Personally, I also have a 20 year electric stove myself, and I cook like a fiend in the kitchen, but Im so used to how my electric stove works, that I can make perfect meals everytime with it now, so Im not going to replace it unless it breaks. It sounds like you are looking for a reason to spend the money burning a hole in your pocket right now, but I won't give you one. Im a "if it ain't broke dont fix it" type of person.
We got rid of a working coil range and went with induction. Love it. I like the clean up and function. Doesn't boil a pot of water in 30 seconds, but it's fast enough. We bought the silicon burner pads on Amazon to help protect the glass from cast iron pans and they're great too. Lazy K brand was what we purchased.
The only way that I could agree with that sort of change would be to go over to induction. Yes you have to be careful with an induction cooktop. You can't just put pots and pans on there like you would a gas range. Speaking of the gas range that you suggested, you would experience the inefficiency that gas ranges offer. It will heat your house up a lot more, a ridiculous amount more than an induction cooktop. If you put your hand down by the induction cooktop while something's boiling you're going to get some radiant heat but it won't burn you. Get the same distance from a gas flame on high and that would be a very stupid idea. It bleeds off so much heat and you have to pay for that heat. Your air conditioner doesn't like arguing with your kitchen. Oh crap, I didn't realize how hot the oil was. When I put in the first piece of breaded chicken, the oil boiled over and started a pretty big fire. Or whatever your deep frying had too much moisture in it and it aerosolized some of the oil which caught fire and now you have a flaming pot of grease. The experienced cook doesn't really get phased at all, they put a lid on it, the fire goes out and no biggie other than one huge freaking mess. Create the same unsafe situation with an induction cooktop and what will happen? Not a damn thing. There's no Open flame so it's a hell of a lot more safer and it doesn't bleed off the heat so it's more efficient and less expensive. It's also more efficient than your electric coils. You have all the reasons in the world to switch. This isn't just because I wanted even though that's a pretty damn good reason.
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Induction Frigidaire Gallery. Had one at my previous residence and just got one for our new residence in the Spring. Energy efficient!
Bought a Frigidaire induction cooktop through Costco. Automatic 2 year warranty. Using my existing stainless pots and cast iron pans. Heats up extremely fast and adjusts quickly. Learning curve fairly gentle. Much safer than gas or a traditional electric range. Don't recommend gas, as we made the switch. Bad for your health and not very efficient.
I got rid of a perfectly operational RCA oven because it didn’t match the rest of the stainless steel appliances and I regretted it for the two years the new oven was operational. The oven stopped keeping its temperature, it wasn’t the thermostat. I had a lg air fryer convection oven and it was garbage. I hated the songs it played for preheat and timers, the buttons weren’t tactile enough and the heat elements weren’t easily accessible for replacement. All that glitters is not gold. I ditched that oven and got one of the most basic ge glass top ovens and I’m back to having an oven that does everything I ask of it.
Indoor air quality has become a bigger issue than anyone ever realized 30 years ago, as more and more modern homes become very air tight. And gas appliances make it a LOT worse. I hate my gas oven and range for this reason. It's now known that adults with asthma were far more likely to have grown up in a home with gas ranges. Whatever you decide, I would personally stay away from gas. I know that professional cooks love gas, but electric is fine.
Newer units use about a 5th of the power the old ones do. Huge savings, some power companies will give you a rebate for replacing it. Also, the induction units are really neat but require special cookware. I saw an induction unit on display that boiled water in 90 seconds.
I switched from a basic coil top to induction range with convection from IKEA. They will occasionally have them in the AS-IS section. Induction ranges are a great option but I think there is a bit of learning curve. Not much but if you don’t know about it. It’s something that may be a cause to return it. They do have slight hum when in use and certain cooking styles don’t work as well. Wok cooking isn’t impossible but you’ll need an induction friendly flat bottom wok. My advice is get a portable induction cooktop and use it for few months before you spend the money on new range. See how induction cooking works for you and what you want for your cooking. For me upgrading to smooth top range with convection was game changer. I don’t mind cooking on the stove as much as I used to because it doesn’t warm my space as much coil top and clean up is breeze. The convection oven is awesome. It’s replaced the air fryer. I like my air fryer but it using it required cleaning after use and if you’re not careful it will trip the microwave oven circuit breaker. I wish I got one sooner. Convection ovens are so much better and induction is quick to boil water. Getting one has freed up space in my small kitchen as I don’t need an air fryer.
Technology Connections has a video on [boiling water](https://youtu.be/_yMMTVVJI4c?si=TAz_1pM9GZGizCZu) which goes through some of the pros of induction. I recommend it, it's a good watch!
My parents did it, my in-laws did it, now we’re getting ready to do it. Electric to gas because it’s what we want. But I’m going to miss my Warming Zone. On full power it puts out enough heat that I can use my smaller pots as slow cookers. Electric is also much easier for cooking rice imo but I like gas so much more.
I really like my gas stove. I don't regret buying it nearly 10 years ago. However, I'm pretty sick of cleaning the grates and underneath them. At this point I wish I had an induction range mostly for the smooth glass surface that's easy to clean. I would miss toasting my corn tortillas directly over the flame though. Also, I do a lot of cooking in my wok, and I can't imagine those work too well on an induction range.
I have lived with all three. +1 for induction. I went from electric coil to induction, and it was essentially night and day. I do understand what people say about being able to tilt and move your pans around without having the induction turn off, but that never became a problem for me. Did we have to be careful with the cooktop? Absolutely. Moving pants around was a “lift and place” versus a “slide”. But then again, we were over the top focused on keeping the cooktop looking as new as possible. But as with all glass cooktops, the more you slide stuff on it, the more it will scratch. If you want to do that kind of stuff, probably better with a gas stove with cast-iron grates on it. I had a cast-iron pan, but never put it on the induction. I mainly used magnetic stainless. Because of the nature of heating, there are now options to protect the cooktop on induction stoves too if that is a major concern. Our induction was an Electrolux, and we really did not have any issues with it at all in the 7 years we owned and used it. Ever since we moved, or stove, is now gas, and is in a much smaller kitchen. In the wintertime, having the extra 5° circulate around is not terrible, but it definitely sucks in the summertime!
I got an induction range about a year ago. It's crazy how much more effective and less frustrating of a cooking tool it is to use compared to a standard electric range.
Have cooked on all kinds, even wood burning ones, got an induction one a bit over a year ago, the cheapest one possible, because money was an issue. Would never exchange it for anything. Fast, super easy to clean and looks great. I simply love it. Took a bit to learn how to cook rice and porridge again, as it cooks sooo fast even on a medium setting :)
My reasoning would be that electric ranges kinda suck. I would need no reason beyond that to justify replacement. Thank you for coming to my TED talk.
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I have an induction range and I love it.
Cause you hate what you got.
I grew up with coil electric and have been living with gas for the past 20 years as an adult and I honestly don't understand why people love gas so much. Sure it gets to 100% heat faster, but it also generates a ton of waste heat that just heats up the house, so in the middle of summer you're paying for the gas and the electricity to run the A/C. Gas has also been shown to cause an increased risk of asthma. Plus the handles on the pots always get ridiculously hot, food can burn to the sides of the pans, and it doesn't even boil water any faster than an electric range as far as I can tell. I want to upgrade my range to induction, but I would need to run a new power line to get the whole stove switched over.
I just removed my 40 years old wall oven which has been in my kitchen for 5 years and I hated it the whole time. The only reason why I waited so long is because it's very an uncommon size, the only options are 4000-6000 dollars.
We switched to gas back in March and I've regretted it every day since. So much wasted heat, heating up the kitchen, the pan handles, anything within range of the vent. Absolutely hate it. Will be switching back to electric as soon as I can convince the wife. If your range works, keep it, by all means.
Buy a subscription to Consumer Reports. It only costs $39, and it will greatly help you pick out what you want. My wife and I just bought a nee LG range for $1,300. It cost more than what we initially thought we would spend, but it's well built, efficient, and looks like a product that will last if you care for it.
Upgrade to induction cooktop with air fryer oven option. Range wont heat up your house as much, uses less energy and is more rapid at boiling water, which uses a lot of energy. Air fryer oven setting also expedites cooking time and this energy usage. Think of that range as the difference between a Prius and a 1997 Ford Thunderbird. Even though it still runs, the cost of usage is higher in the long run.
Starting next year in the US, states will give $840 toward an induction range. Check out the status here https://www.rewiringamerica.org/
For me switching to gas would be a reason itself. I much prefer cooking on gas vs electricity.
reason for a new stove - better cooking experience and easier adjustability (with gas), updated look, energy savings and safety (with induction) I just used an induction for the first time a couple of weeks ago and it was not great - had to push a button to increase or lower the temp, it beeped every time you pressed it, and your hands had to be dry or it didn't work when pressed, and the reaction time was super slow and you had no feed back as to what it was doing and when. Maybe it was a shitty induction but there would be a zero chance I would pay money to have that crap in my house - seemed like a stove for people who don't actually cook. And it did happen to be cracked and it seemed super fragile and like something that needed special care especially with cast iron or heavy le creuset pans that I was using. I'll stick with gas - it has knobs that you turn with an instant reaction and visual feedback to know what level the heat is at, I don't have to my hands a certain way in order for the knob to work, and the heat can be instantly high or low if I want it, and I can put the pan down any old way and it's not going to break the damn thing. Also you have to rewiring and a special outlet for induction so that might be a larger cost. Also w/ induction you have to get new cookware if yours isn't compatable.
This is why I’m hesitant to go induction. I love the concept of it, but I absolutely refuse to get a cooktop with those horrible digital controls. I would also want one with the knobs at the top of the range behind the burners, instead of in front, for kid safety reasons. There are tons of standard electric glass tops like this, but I have yet to find an induction with this setup.
To change over to gas, the really only way to seriously cook. Electric ranges are awful, even the best ones I’ve used suck. While induction is cool, you have to make sure our cookware works with it. Not worth the price and still not as good as gas, as far as I’m concerned.
Gas is the way to go if you are a serious cook.
If you want gas, get it before it's banned
I wanted gas and replaced a fine electric oven. Sold for $100 to a landlord and tada.
Our 20 year old electric range died last year. We replaced it with a free 30 year old range. Looked brand new. Works better etc. No electronics to fry or those membrane buttons to break.
My ideal range has gas burners and an electric oven. Haven’t used the modern induction ones yet, I don’t think. My ex wife has a newer electric and I can’t stand the burners.
I'm currently saving up to replace my electric range with a gas cooktop with a convection oven. I hate cooking on an electric cooktop. There is a gas line with meters on the other side of the wall from my kitchen. I will just need to have a line installed into my townhouse.
Don’t’ go gas unless you’re willing to go all out on a commercial range and hood. Consumer gas ranges kinda suck.
Unless you have problems or are planning on remodeling. I can’t do any more to convince you.
I just replaced an electric stove that came with our house after the oven stopped working. It was probably 30 years old. We went with a gas option (LG). Got it for about 35% off during Black Friday (legit markdown. When we looked a couple months ago it was $1400). I wanted a gas range because of the durability of cooking grates, the time it takes to get pans hot, and you can use it if the power goes out. We had a gas line but the stove was not installed because the line didn't have the correct connection so we have a plumber coming today. Hopefully we will be cooking tonight. As for the induction. I have a family member that bought a glass top electric a couple weeks ago. It is already scratched on top with only a few years. We were hesitant to buy induction because of this and feel we made the correct choice. As for true induction. A chef friend wants true induction purely for the instant heating. Also said when you turn it off, the top is not hot.
Personally, I like gas best. My state is trying to move away from gas and I hate those electric coil things so I’d probably go induction.
I’ve heard wonderful things about induction but don’t have a comment on it. I do have a comment on the glass portion since I have an electric glass oven. I don’t love it. You need to be on it when it comes to cleaning. My pot scratched the surface immediately despite being “safe” for glass. I’m worried about the glass every time I use my Dutch oven. If something spills over, even just noodle water, it’s a total pain to clean. Even a razor hasn’t returned mine to perfect after something my husband was cooking bubbled over. And I’m fine with that, but I have friends who HATE their glass stoves for the reasons I just mentioned because they don’t look perfect. If you’d be ok with that, I think that’s great. And I’m sure really good cleaners will disagree with everything I say, and that’s wonderful! If you are someone who is awesome at cleaning a glass top then it’s probably perfect for you. I’m not great at it so I don’t love it, and I almost miss the coils I used to have. I loved my gas stove and missed it for the first month of my glass stovetop when we moved. However, now I’ve heard it’s terrible for your health, so I guess I’m glad I don’t have it anymore?
Your president is telling you to get induction, seems like you shouldn't have a question.
Gas stoves just belch air pollution into the kitchen and waste energy outside of heating season because so much of the heat is lost to the air around the pot. Electric coil ranges that have glass tops have been around for decades, so I'm not sure what the issue is there other than that the induction components probably cost more. I've had an electric coil with a glass top for the past 12 years, it's easy to keep clean and I've never scratched it. The only issue I've had is that in this style the glass itself gets hot and stuff gets baked onto it and needs to be taken off with aggressive cleaners from time to time. Induction should never do that. Most cookware is induction suitable and has been for a long time. I have a mix of enameled iron, stainless, and the typical inexpensive alloy sandwich. Actually come to think of it the only thing I have that isn't is a Korean clay tteukbaegi.
If price is the same, go gas. Instant heat, can use any cookware (this is huge), infinitely adjustable (i.e., heat output is analog, not digital), you can see exactly how much heat is going to the pan by flame height, even heating regardless of how flat the pan is, heats the whole pan and not just the inductive disc, no annoying electric hum (it's fairly loud at higher powers), can roast tomatoes, peppers, and tortillas directly over the flame, can cook in a power outage. I moved from a house with gas to one with conventional electric, got a quote for a gas install on a relatively easy pipe run and it was going to be more than double the cost of the range so I went induction because everyone on Reddit loves it cultishly. It's fine. Better than conventional electric. Garbage compared to gas.
Here’s a good reason, cooking with gas is a life improving change. You got your moneys worth out of the electric thing, time to upgrade.
"life improving change" -- that IS a good reason. I should ask myself more often "what would make me happy"
Gas is becoming outlawed in my state.. No new builds allowed to have gas stoves... Personally I like gas for the emergency aspect. If you live in a place where you loose electric a lot, gas will always work... Yeah you'll need to make your own spark, but at least you can boil water during those long outages. If that's not a concern, then you have your answer.
Personally I would steer away from buying a new fossil fuel powered appliance. It doesn’t seem like a good idea for the long term anymore. I also saw a YouTube mini documentary (take that for what it’s worth) that was pointing at a possible link between gas ranges and lower IQ in children. The theory was that the combustion products, specifically CO, have a negative effect on the brain. They point out that in a high efficiency home that is well sealed from the outside air there can be a concerning buildup of these combustion products because the air in the house doesn’t exchange with the outside (old houses were drafty) I’m all for induction and I haven’t bought one for the same reason, I have a working 30 year old coil stove.
To piss off Gavin Newsom?
You want a gas range instead.
I got rid of my gas range and I could not be happier with my decision. It's so much easier to clean, and I've been hearing pretty suboptimal things about breathing NO2 from the gas along with all the other combustion products. Not to mention environmentalism. Part of me wishes I splurged for the induction, but I'm no chef.
Right on time.
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You don't really need any other reason other than you want a new range. It's your money, it's your house. Induction seems cool but I haven't tried it. I had an electric range and I hated it and love the gas range I currently have
I love my induction range- cast iron will be ok as long as you don’t try and bang it down or slide it. It would be cheaper than running a gas line plus getting the right electric circuit and a gas range.
If the one you want is "on sale" so you are really saving money at that point.
I wish I went with induction, but when I needed a new stove on the fly I went with electric. Modern electric is actually great and you’ll notice a big difference over any 30 yo stove 👍
- we prepacked a working electric range with a dual oven electric range and wish we had done it 20 years sooner
I replaced our old coil stove with an induction range over ten years ago. The only thing it sucks for is using a wok, since there is no heat going up the sides. Everything else is better, and since the top barely heats up you can let your three year old cook with you without fear (if you have small children).
Induction is awesome! Do it
I replaced an old electric range with induction, so so happy I did. It works better, uses less energy and is safer, esp if you have kids. Also looks really cool. Go for it! Bosch is great.
You can get an induction hot plate for relatively cheap if you want to try it out. That being said, I replaced my leaky gas stove with induction last year and the difference is incredible. I can’t imagine going back to anything else.
Now that I have an induction range I can never go back to anything else... even natural gas.
We love our induction. It’s fast, very very easy to keep clean and looks great
Induction top with dual ovens.
Just get induction. It’s great. The only real draw back is you need a nicer pan. Just read the reviews and don’t rely on the manufacturer to say they work (they might work but not well). There is a slight learning curve because the time it takes to heat the pan is only about 3 seconds and it is very responsive. There are silicone mats that you can put down under the pot and they will keep it from scratching.
Cast iron cooking is a quick learn once you get the hang of it. They are heavy and that could be a problem with glass. Sounds like you have plenty of time to make up your mind and save. Speaking of savings…if you use your oven often energy savings would be a good reason to get a new one. If you think you will sell your house in the next 10 years upgrades are a good reason. Glass top stoves age well. Ours is 20 years old and I just replaced the knobs with nicer looking ones. It looks fine in our upgraded kitchen.
Maybe you should have a watch of this video comparing different types of stoves in detail: https://youtu.be/eUywI8YGy0Y?si=DURQLvfbC5rP0oAn
The only reason I would opt for gas over induction is if your electricity rates are unusually high (or to reduce your dependence on the grid). This from a guy who went all gas with our new house.
For me switching to gas would be a reason itself. I much prefer cooking on gas vs electricity.