[DocG]

I'm not a professional cook.

I miss gas stove over the induction because:

1. I have visual indicatation on how hot it is. The numbers is just not so good indicator.

2. I miss trashing pans around, specially when managin multiple things at once. Glass induction would not be able to withstand it. So suddenly I have to be gentle with machinery.

3. God forbid I spill something in the middle of cooking on induction. Suddenly I have to try to cleanup a hot glass and manage the whole mess. Gas, because it was raised, cleanup could be done later once food prep was over.

4. I'f there is powerloss (hi wars and other stuff) I don't really care. I used to run propane tanks 11kg, no pipes, refilled once-twice a year.

[wbsss4412]

> God forbid I spill something in the middle of cooking on induction. Suddenly I have to try to cleanup a hot glass and manage the whole mess.

I think you’re overestimating how hot induction stoves get, the element itself doesn’t heat up at all.

When you have a significant spill on a gas stove, it can put the flame out partially or entirely, which is much more of a challenge than wiping off an induction element.

[outworlder]

Sounds like they have used a normal (resistive) electric cooktop, not an induction cooktop, and are confounding the two.

[powersnail]

> the element itself doesn’t heat up at all.

That doesn't sound like possible to me (I've never used those stove, so I've no knowledge). Although induction only heats the pan, wouldn't the pan simply heat up the stove by contact?

[WastingMyTime89]

They do heat up but not enough to make it impossible to wipe them clean. I hate resistive tops for cooking with a passion. I loved by gas range but induction is fine. It heats up quickly. It can stay consistently low. It goes smoothly from the two in short amount of time. But I’m an European so I don’t suffer from the American cast iron pan fad and just use normal cook wear.

[MushyRoom]

Yeah what is 3. This smells like never used induction before.

[sleightofmind]

Or maybe you haven't. You can burn the sh_t out of your fingers on the glass surface of an induction cooktop. The heat does not magically stay in the cooking vessel. It radiates, as heat is wont to do. Voice of experience. I love induction and think it is safer than gas.

[DocG]

I've been using a nice one for over a year now.

But my main sadness is I can't leave food on the cooktop to cleanup later. Imagine water boils over, suddenly I have to start cleaning cooktop in the middle of cooking. Gas might be extinguished but I can restart and deal with it later once I'm finished cooking.

[eternityforest]

I think better tech could solve a lot of this.

1. Can partly be solved with LEDs

2. Should be solvable too. Just stop using normal glass. There's got to be an engineering plastic that's good enough. If Celazole is proven nontoxic that should work, perhaps with fiberglass reinforcement.

3. Can probably be solved too, with nonflat burners. The magnetic field should reach a centimeter up just fine, high enough to be above spills and not worsen messes.

4. Is why we need better battery technology.