Picking out cooktop for new kitchen

[dullard]

Originally posted by: MagnusTheBrewer
Its about timing and the immediacy of the feedback.

Um, coils are slow responding, gas is medium response, and induction is instant response. True, it isn't easilly visible (other than looking at the dial you just turned). But if you want immediate reponse of heat, nothing can be faster than induction.

It is a myth that gas is instant. Gas burners still have the cookware sitting on the grill over the gas burner. The grill is a massive heat storage device. That is, it acts just like the very slow responding coils that you probably hate too.

A great chef can use anything. An ok chef is limited in his/her abilities to adapt.

 

[iamwiz82]

We do not currently have a vent of any kind but we are putting in a range hood. Currently, without using a vent when making beer, boiling water, etc the humidity in the house raises to an unacceptable level (75%+) so I need to have a dehumidifier running. The vent should help with that greatly.

 

[Howard]

Originally posted by: dullard

Originally posted by: MagnusTheBrewer
Its about timing and the immediacy of the feedback.

Um, coils are slow responding, gas is medium response, and induction is instant response. True, it isn't easilly visible (other than looking at the dial you just turned). But if you want immediate reponse of heat, nothing can be faster than induction.

It is a myth that gas is instant. Gas burners still have the cookware sitting on the grill over the gas burner. The grill is a massive heat storage device. That is, it acts just like the very slow responding coils that you probably hate too.

A great chef can use anything. An ok chef is limited in his/her abilities to adapt.

The induction cooktop surface also heats up from conduction from the cookware. Probably doesn't get as hot as the gas grates, though.

 

[Pikachu]

Building codes and city ordinances serve more purpose than safety, and most citizens are happy to accept them. Some cities will allow you to have an unlicensed vehicle sitting on blocks in the front yard. Others won't. Either way, this has nothing to do with the public's safety.

Some building codes require a certain amount of insulation, others don't. Either way, it has nothing to do with safety. The fact is, that house will still be a part of the neighborhood long after you've left. When a future buyer is looking at a particular area, he'll know those homes were built to certain standards. Some standards higher or lower than other cities. Call it "Big Brother" if you want, but that code is available for your perusal before you commit to buying there. Chances are, you're interested in buying there in the first place, because of the "silly" standards they already have in place!

 

[dullard]

Originally posted by: Howard
The induction cooktop surface also heats up from conduction from the cookware. Probably doesn't get as hot as the gas grates, though.

Tests are scientifically repeatable. For speed of response considerations only, physically moving cookware < induction < gas < smooth top < coil.

 

[MagnusTheBrewer]

Originally posted by: dullard

Originally posted by: MagnusTheBrewer
Its about timing and the immediacy of the feedback.

A great chef can use anything. An ok chef is limited in his/her abilities to adapt.

I quite agree. I was speaking of my preferences which I share with the VAST majority of other Chefs that prefer gas appliances. I was also speaking of the immediacy of feedback regarding the entire cooking process sight, touch, smell, taste not the speed with which the heating element transfers energy to the food product else we would all cook with microwaves or blow torches.
Iam passing on information and preferences gathered from over 30 years in professional kitchens and have both culinary and management degrees. If you have a similar background perhaps you can add to the discussion rather than disparaging mine.

 

[kami333]

Originally posted by: Xyclone
I have an induction cooktop and love it. Our family can't stand gas cooktops anymore.

:thumbsup: Same here, it just takes a little bit of getting used to.

As to professional cooks not using it, well I don't use the same cookware, knives, materials, methods etc that they use so what's the point of comparing myself to them? Professionals need quality above all else, while us normal folks can sacrifice it for convinience.

I know of at least one restraunt that uses all induction heating, the one at the top of the CN Tower in Toronto.

 

[Amused]

Originally posted by: pinion9
BTW, I live in Alaska. Don't like the idea of large vents going outside. Nor will our house have leaks. We are trying for 5+ star energy rating.

So you are telling me when your house is done, I will be able to pressurize it?

Of course not. No matter how tight you build a house, it will have enough air leaks to allow a vent to work.

 

[SampSon]

Originally posted by: MagnusTheBrewer

Originally posted by: dullard

Originally posted by: MagnusTheBrewer
Its about timing and the immediacy of the feedback.

A great chef can use anything. An ok chef is limited in his/her abilities to adapt.

I quite agree. I was speaking of my preferences which I share with the VAST majority of other Chefs that prefer gas appliances. I was also speaking of the immediacy of feedback regarding the entire cooking process sight, touch, smell, taste not the speed with which the heating element transfers energy to the food product else we would all cook with microwaves or blow torches.
Iam passing on information and preferences gathered from over 30 years in professional kitchens and have both culinary and management degrees. If you have a similar background perhaps you can add to the discussion rather than disparaging mine.

Amen.

All great chefs use gas.
Induction is cute, but isn't used in professional kitchens.

 

[Squisher]

I miss the vent I had at my old house, now I'm stuck with one of those over the range microwaves with a built in fan, until I drop it and put in a vent to the outside.