need a new oven/stove, what do you recommend? - gas or electric??

[Anonymous]

Anonymous wrote:

Anonymous wrote:I was hesitant to get an induction stove and kept putting off a new stove, but LOVE my induction stove as it boils quickly, cooks evenly, and the top is easy to clean. And, I didn't get a fancy one either. I did have to get all new pots but I got cheap pots and they work well too. I thought I'd want to upgrade but I needed something imediately but not upgrading as they work perfectly.

Why do you need new pots? We use steel and cast iron and carbon steel — were you using copper or something?

I use cheap nonstick.

[Anonymous]

Last house had electric. It was fine. This house had gas. I hated it. Mostly because it was so difficult to clean and I didn't like fussing with the knobs to start it.

We paid to have the kitchen gas line shut off and replaced it with an induction cook top. I love it! Island looks sleeker without all those metal grates sticking up. And cleaning it is SO much easier.

Only had to buy a few new pots, as most of mine were magnetic.

[Anonymous]

Anonymous wrote:The last 2 posts make no sense to me, we have a gas oven and stove, I cook and bake, and don't have this problem. I would guess your ovens need to be adjusted/repaired/aren't at the correct temperature

Yeah same here. I also use Wilton strips.

[Anonymous]

Once you go induction you'll never go back.

[Anonymous]

Just fyi if you have gas, you might have to run more power. Ours has gas but not the right outlet for electric/induction and of course it’s across the house from the panel. I wish I could go back and smack the builder.

[Anonymous]

Anonymous wrote:Just fyi if you have gas, you might have to run more power. Ours has gas but not the right outlet for electric/induction and of course it’s across the house from the panel. I wish I could go back and smack the builder.

I'm the PP who went from gas to induction in the island. Yes, we had to pay an electrician to add electric to the island. Our kitchen sits over the garage so it was fairly easy to get the wiring up under the island. I also had him add an outlet to the front of the island so I can use a hand mixer or plug in a crockpot when serving a buffet.

If your stovetop is on a counter, the electrician can pull power from the nearest wall outlet. I would guess it's a lot easier to add electric wiring than it is to convert to gas.

[Anonymous]

Anonymous wrote:Once you go induction you'll never go back.

+1

[Anonymous]

Induction all the way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I was hesitant to get an induction stove and kept putting off a new stove, but LOVE my induction stove as it boils quickly, cooks evenly, and the top is easy to clean. And, I didn't get a fancy one either. I did have to get all new pots but I got cheap pots and they work well too. I thought I'd want to upgrade but I needed something imediately but not upgrading as they work perfectly.

Why do you need new pots? We use steel and cast iron and carbon steel — were you using copper or something?

I use cheap nonstick.

Well, there's your first problem.

[Anonymous]

Induction. Gas is poisoning you electric is gross

[Anonymous]

Anonymous wrote:A decade ago, I would have gotten a gas cooktop with an electric oven. I like the heat control gas gives.

Today, I would buy an induction cooktop with an electric oven.

Induction gives the same fine-grained and instant heat control of gas, but induction does not need the knob fiddling to get it started. Induction also is a little better for kids, because the cooktop surface does not get super hot (but the pans do get as hot as one makes them).

The one downside of induction is that it does not work with aluminum pots and pans, because they are not magnetic. Only pans made of steel or iron will work with induction. We already have steel cookware, so not an issue for us.

Another downside of induction is that it is impossible to cook on a standard wok - it needs to be a flat bottomed wok, which is not really a wok at all, just a large saute pan. That said for our next range I'm prepared to sacrifice my much loved and seasoned carbon steel wok for an induction range.

[Anonymous]

Anonymous wrote:The last 2 posts make no sense to me, we have a gas oven and stove, I cook and bake, and don't have this problem. I would guess your ovens need to be adjusted/repaired/aren't at the correct temperature

Your post makes no sense to me. Why are you poisoning your family