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The day I pit my ancient gas stove against an induction cooktop
Last month, my 20-year-old gas stove finally gave out. I was dead set on replacing it with another gas model because I thought induction was just some fancy fad. But my brother, who's a chef, kept pushing me to try his induction setup. So I borrowed one of those portable induction burners for a weekend and cooked the same meal on both. I made a simple stir fry and a pot of rice. The induction burner boiled water in half the time, and the temperature control was way more precise. No more scorched pans or uneven heat. I ended up buying an induction range, and honestly, I feel silly for resisting it for so long. Anyone else made the switch from gas to induction and had a similar surprise?
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christopher9431d ago
A gas stove's been working fine for millions of people for decades, though. Is temperature precision really that big a deal for everyday cooking?
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paulmitchell1d ago
230 degrees on my gas stove is a total guessing game. You just learn to feel it out over time, @christopher943.
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