Are you looking for the efficiency, cleanliness and responsiveness of induction or the searing power of gas or both? We asked some of our favorite chefs what they like
“I’m remodeling my kitchen and can’t decide whether to use gas or induction. Help!” Hailey, Lancaster
“I don’t know anyone who would like to come back,” said food writer and television host Tim Hayward. The benefits of gasless cooking are countless, he says, but the first question to ask yourself, Hailey, is what kind of insurance do you need: used them all at once,” Hayward explained, “so now he opted for something smaller: the Sage Control Freak, the only induction burner on the table with two built-in sensors A to measure the temperature of the pot and the food inside. His wife also insisted on a built-in induction cooker with one pan, but it was of little use: “If she will let me have two Control Freaks, everything will be fine. ”
Guardian columnist Thomasina Myers also favors induction—well, most of the time. “It’s fast, efficient, and doesn’t cook too much because it doesn’t give you the heat,” she says. “Its also has less energy and everyone needs it right now.” Last year there was a cooker speed test that compared the time it took to boil a large pot of water: the gas came in at 9.69 minutes and the induction time was 4.81 minutes. But this is not the only reason to consider induction. “There is no flash point, so you don’t have to worry about pans and such,” Hayward said. Plus, it’s very manageable: “You can turn the power on or off and expect a response within seconds.”
The downside, of course, is that you may have to buy a new set of pots (they need to be magnetic in order to conduct electricity). “Any pan that can attach a magnet to the bottom [i.e. cast iron] will work on an induction cooktop.” Bought myself a portable single gas burner: “Now I can make pancakes at my cart table.”
Meanwhile, Miles is mixing four induction burners with three gas burners. “I make bets that not everyone can do, but I love [cooking] over fire: fried eggplant and peppers, warmed tortillas and a wok, I use it often.” – Fitzrovia Michelin Asimakis Haniotis, Chef at Pied a Terre Star Restaurant . agrees: “Fire is real cooking,” he says. “That’s where the magic happens. I have a large gas stove at home, but if you want a more efficient solution, go for induction.”
This does not mean that you must completely eliminate the fire. If you have a place outside, take a barbecue and roast vegetables and bread. “You could use a lot of fun bread ovens or something like a big green egg,” Mills said. “The ability to cook outdoors is a very popular option in terms of space, flexibility and gas costs.”
Post time: Aug-12-2022