Victoria bans fossil gas companies from offering cash incentives or rebates to households that install major new gas appliances, or connect to the gas network.
While I agree with the simplicity of cleaning and quick heating the induction cooktops I’ve used have had drawbacks.
One had a touch panel control that would switch the whole range off and lock itself it it got wet. I’ve also yet to see one that does very low temperatures well, they seem to just click on and off thermostat style which isnt what I like for slow cooking.
And at the end of the day it’s just a personal thing, I like seeing the flame. The simplicity of it. I like the analogue the controls. I just find it satisfying.
Progress is progress and induction cooking with solar power may be the way of the future, but I don’t think its accurate to say there are no drawbacks to making the switch.
Get a stove that has knobs if you can. Knobs are definitely better. It’s only the REALLY cheap ones that are all touch panel all the time. I agree with you – I hate the modern trend of cheapening out on components by putting everything on a touch panel. They’re unreliable and obnoxious. Gas ranges can’t cut this corner because there are valves to operate – but you know they would if they could, and gas ovens have the same exact terrible panels pretty routinely these days.
The heat cycling is still a thing with resistive ranges sometimes. Induction doesn’t really do that. Since I cook almost entirely on cast iron, I never noticed it either way, so you may be right that it’s an annoyance if you have a different style.
Pretty standard for induction ranges to also have a (ceramic) warmer hob these days for when you need really low heat, though I don’t find it very useful. My induction hobs, on low, get the pan barely warm to the touch. On high, they get it blindingly hot in seconds.
Genuinely good info, I’ve never come across a unit with knobs and a good ceramic hob would go a long way to helping my slow cooking gripes.
Maybe the induction I’ve used have just been crappy. One turned itself off after 10 hours because who could possibly want to cook something for longer than that?
Will definitely keep your words in mind next time I look at induction equipment!
Get an immersion slow cooker if that’s your thing, that can keep the temp at a preset level, which is way better than gas, because as a stew reduces you need to adjust the temperature, as volume gets smaller
While I agree with the simplicity of cleaning and quick heating the induction cooktops I’ve used have had drawbacks.
One had a touch panel control that would switch the whole range off and lock itself it it got wet. I’ve also yet to see one that does very low temperatures well, they seem to just click on and off thermostat style which isnt what I like for slow cooking.
And at the end of the day it’s just a personal thing, I like seeing the flame. The simplicity of it. I like the analogue the controls. I just find it satisfying.
Progress is progress and induction cooking with solar power may be the way of the future, but I don’t think its accurate to say there are no drawbacks to making the switch.
Get a stove that has knobs if you can. Knobs are definitely better. It’s only the REALLY cheap ones that are all touch panel all the time. I agree with you – I hate the modern trend of cheapening out on components by putting everything on a touch panel. They’re unreliable and obnoxious. Gas ranges can’t cut this corner because there are valves to operate – but you know they would if they could, and gas ovens have the same exact terrible panels pretty routinely these days.
The heat cycling is still a thing with resistive ranges sometimes. Induction doesn’t really do that. Since I cook almost entirely on cast iron, I never noticed it either way, so you may be right that it’s an annoyance if you have a different style.
Pretty standard for induction ranges to also have a (ceramic) warmer hob these days for when you need really low heat, though I don’t find it very useful. My induction hobs, on low, get the pan barely warm to the touch. On high, they get it blindingly hot in seconds.
Genuinely good info, I’ve never come across a unit with knobs and a good ceramic hob would go a long way to helping my slow cooking gripes.
Maybe the induction I’ve used have just been crappy. One turned itself off after 10 hours because who could possibly want to cook something for longer than that?
Will definitely keep your words in mind next time I look at induction equipment!
Get an immersion slow cooker if that’s your thing, that can keep the temp at a preset level, which is way better than gas, because as a stew reduces you need to adjust the temperature, as volume gets smaller
Are you suggesting some kind of sous vide setup or do you just stick the immersion element right in whatever you’re cooking?