That’s a clever idea!
I’m not sure how practical it is, however. The first problem that popped into my mind was that the stove would often be unattended while I ran downstairs to grab something I forgot from the fridge.
I’m not sure how practical it is, however. The first problem that popped into my mind was that the stove would often be unattended while I ran downstairs to grab something I forgot from the fridge.
> I’m not sure how practical it is, however. The first problem that popped into my mind was that the stove would often be unattended while I ran downstairs to grab something I forgot from the fridge.
I often leave the stove unattended whilst I check the grill outside. So long as it's less than a few minutes (and you have a fire extinguisher on hand in the kitchen—as one always should), there shouldn't be a problem in most circumstances.
Induction wins everywhere (reproducibility of heat, speed to heat, ease of cleaning...)
The only thing I miss a tiny bit from gas is the ability to tilt a pan to have oil gather in a puddle to deep fry something small.
Other than that everytime I use gas I long for induction.
But if you use woks or other vessels that do not entirely touch the stovetop surface, gas is better. I made fried rice the other day on my gas stove, and it was a completely different experience than induction. The sides of the wok just heat up so much more than with induction.
Of course, it's a huge pain to clean all the tiny grains of rice that drop onto the stovetop. I wish kitchens had dual stovetops, with maybe 2 gas burners and the rest induction. But I've never seen a home like that; even high-end homes have either a nice gas range or an induction ranges.
fun fact: Menlo Park recently outlawed gas for new constructions. I imagine most folks will go to induction, which has previously been relatively rare here.
1: https://www.pcrichard.com/library/blogArticle/induction-vs-g...
[1] https://www.bosch-home.co.uk/product-list/PRA326B70E [2] https://www.bosch-home.co.uk/product-list/PXY675DE3E
I also like the ability to modulate heat very quickly by raising, lowering, or tilting the pan.
I do not remember paying much less before induction, but I do not remember.
This is not a big issue for me, though
Sure, you have to take off the grates to clean, but after you spend those 10 seconds to remove the grates its no harder wiping crusted food off of a flat steel surface than a flat glass one.
Can't toss a wok, and the lack of convection heating means the sides of the wok get pretty cold.