Yeah, “gas is bad”... yeah well I don’t have to wait 10 minutes for water to boil with gas.
“Yeah, “gas is bad”... yeah well I don’t have to wait 10 minutes for water to boil with gas.”
I can boil 1 qt water faster on my induction top than I can using the 15,000btu burner in the outdoor kitchen for sure.
With the boil boost and a stainless induction read pot 100% or 7+KW of power hits that 6” diameter pot bottom and sidewalls 45 seconds to a boil go pour a full 32OZ in any ppt put it on your biggest indoor gas burner on high start a stopwatch on your phone at the 45 second mark induction is already rolling boil.
This masterpiece lets you use anywhere on the surface at full blast or so gently you can melt chocolate and not have it scald.
https://www.gaggenau.com/us/en/mkt-product/cooktops/400-series/400-series/induction/CX492612
Being able to use 16” Debuyer carbon steel, or a 30” carbon steel plancha (griddle) is why we one this very high end work of art. It absolutely destroys gas in every metric I worked back of house in NYC while at NYU and worked my way all the way to Sous Chef level. So yeah this is a professional review.
Using an (electric) microwave is even faster, 3 minutes.
TOTAL BS.
I HAVE HAD BOTH.
GAS IS CHEAPER & FASTER
I have NEVER seen a Chinese cook use ELECTRIC.
Start with banning gas ovens/stoves/burners in China and then circle back to US.
“Yeah, “gas is bad”... yeah well I don’t have to wait 10 minutes for water to boil with gas.”
Electric “induction” stoves can boil water faster than gas. In all other respects, induction stovetops pretty much suck.
*** Yeah, “gas is bad”... yeah well I don’t have to wait 10 minutes for water to boil with gas. ***
I can light a cigarette, roast tomatoes for easy peeling, ditto poblano peppers- when burner is off, there’s no cool down like with electric burners oh, and stir frying in a wok is best on gas because you can get flames in your wok for a quick char.