I'll take a gas range over induction any day after 6 months at a friend's restaurant

My buddy opened a place in Denver last year and went all in on induction. I worked the line with him for a solid 6 months and I just can't get behind it. The heat control is too instant, you lose that carryover cooking that makes a pan sauce come together right. Plus every time a pot shifted slightly the burner would cut off, which drove me nuts on a busy Friday night. Gas gives you that visual feedback and the heat stays consistent even if your pan moves a half inch. Anyone else feel like induction is overhyped for real cooking?

3 comments

3 Comments

eva_garcia5621d ago

Buddy's pan kept cutting out mid-sauce, nearly set the towel on fire.

richard13721d ago

Oh man, I hear you loud and clear on this one. I actually went through the same thing when my son talked me into trying induction at our family cabin a couple years back. What finally worked for me was finding a middle ground. I got a portable induction burner for quick stuff like boiling water or searing a steak, but I kept my old gas range for the real cooking. That way I get the speed when I need it, but I still have the heat control that makes a good pan sauce or a proper risotto come out right. The cutting out issue was driving me crazy too, especially with my heavier cast iron pans that would shift just enough to break the connection. I think there's a place for induction, but it just can't replace the feel and consistency of gas for certain dishes. Your buddy might need to keep a backup gas burner in the kitchen for the nights when induction just isn't cutting it.

david_henderson621d ago

That carryover cooking loss is spot on, I switched back after trying induction at my last place too.