cross-posted from: https://sh.itjust.works/post/41622621
Original post from 2024-08-20.
this post was submitted on 19 Mar 2026
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The nice part of gas stoves is how easy it is to see and hear how much heat a burner is putting out. I don't know if induction stoves do this too, but the heat cycling on resistant heating stove tops is the most annoying thing about using them.
I don't know about being able to hear/feel howuch energy it's outputting but induction is a variable heat so it doesn't just turn on/off like resistive heating elements making it much much nicer. And since what's actually happening is it's heating the pot/pan directly it's a lot more efficient. I'd have both induction and gas in my dream kitchen though.
It does depend on the induction hotolate. Eg the one I have does constant variable heat from 4-10 but 1-3 use duty cycles. It's not ideal because instead of a constant simmer, it'll alternate between a slow boil and simmer even at 1 (though I haven't noticed any real cooking consequences from that yet and can fall back to my radiative heat stove if I absolutely need to avoid bursty heat (since its whole pro and con list is basically "heat changes slowly").
Moved from a gas range to induction and kept my gas burner outside for all the "I need flame" needs but I'm pretty privileged that I an have an outside setup. Honestly, I won't move back to a gas range after using the induction, I find it so much better for daily cooking with the quick heat up time and cleaning.
Yeah I have noticed most professional chefs on youtube seem to have a gas range and one or two plug in induction tops that get very well used.
Other than Just a Dash, where most of the heat involves their induction hotplate, with the oven being second and the crew/editor on Matty being third most common source of burns.
For me, the big problem with adapting to modern electric (resistive coil, not induction) was the fact that the coil takes time to get to temp and stays hot after you remove power. That hysteresis is a problem for everything but boiling water, and is completely unlike gas or induction. It takes practice to get used to it - I always wound up keeping a burner clear so I could move my fry/saute/whatever off the heat when needed.
The heat cycling you mention is another one. It can cause spikes in temperature, especially when you're doing something small like sweating half an onion or something like that.
Back in the bad old days, electric ranges were 100% analog with no PWM. Power in was determined by a variable resistor, so the coil was always humming along at 60hz, just at a different wattage. This was a better arrangement, IMO.