Which is better: induction plates or gas cooker?

In addition to what User-12474665905834568866 says still the following:

Induction is safer in use than gas because there is no open flame.The risk of fire under the extractor hood (think of a splashing fat) is therefore a lot smaller.

In addition, it is often called the advantage that induction is safer because, when you forget to put a pit out, the induction plate that pit itself will turn off.

The advantage of easier cleaning should not be underestimated.

In addition, buying on gas is now even cheaper, but that will not continue in the long term, I think. I do suspect that a gas cooker will last longer than an induction hob.

A pan on an induction hob heats as fast as on gas, and also cools down as quickly as you “run the gas Low”.

Last: Keep in mind that not all pans are suitable for induction.Even when the pan says that ‘ IE is suitable for induction, the results can be quite against. When I started cooking on induction, I quickly found out that my pans needed an eternity to warm up, while according to the packaging they were really suitable for induction. Now that we have a set of decent (tri-ply) pans, that problem is completely solved.

Moving to an induction hob can therefore be more expensive than you initially think.

But I wouldn’t want to go back to gas myself.

Although cooking on gas for years was the norm and was seen as the best way, one went looking for better ways to reduce or avoid the disadvantages attached to it.The 2 biggest problems/dangers were 1) The explosion hazard of the gas itself (PROPANE, BUTANE or NATURAL GAS) and 2) the extra “ambient heat” that was inevitably created. These two disadvantages were thus avoided, while the most important ‘ work ‘ advantage had to be retained (NL. Fast and even warming, which was easily adjustable.)

A first step in the right direction was INFRARED or CERAMIC hobs, but they proved not yet efficient enough.

The big change came when the idea of magnetic (frictional) contact was to be established and added to the existing ceramic system.The basic principle remained just about the same; You have an electrical circuit (with a power source, an adjustable switch (the button on your cooker) and a “coil” (an “open” spiral that gets hot when electricity is driven through). The main difference is the magnetic contact area above the coil. Only if you set up a receptacle (pan, pot,..) that is magnetic, it will make contact with the coil and your electrical circuit is “closed”. Only then will the electricity be able to flow through and warm up your receptacle. This is also why you cannot use all pans & pots on induction. The high efficiency of this system was very fast: warming up is very fast, because the contact is direct/only the contact zone is warmed up (= the ambient heat is minimal)/immediately after the contact is broken (= pick up the pot from the fire ) cools down your zone.

An additional, not to underestimate advantage, is the smooth and easy cleaning of the whole.Since your cooker is a sealed, flat plate; Is this literally something that has happened in less than a minute!

Something we, as professional cooks, only applaud of course..!

So, key features of induction at a glance: SAFE, FAST & EFFICIENT and HYGIENIC BETTER!

I have been cooking on gas for 15 years, but I have seen the great progress and would like nothing else!

Since the government wants to have the Netherlands off the gas, I would now go for induction.I’ve had my induction cooker for 8 years now but still can’t get used to it… I found my gas cooker to be finer. Although an induction cooker is again much easier to keep clean.

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