Cookware 41

Induction vs. Electric

Pei | Oct 3, 200911:27 PM

Thanks all for the advice so far on my "tiny kitchen" post. I'm moving on to picking appliances now, and am pondering the merits of induction vs. electric.

I visited several kitchen supply stores and shopped on line. I'm either going to go with a slide-in electric range, or an induction cooktop + electric oven below.

-I can use all my existing pots and pans on electric

-I really don't have that many pots and pans that don't work with it, and all the ones that don't work are my cheap old aluminum pans anyway
-I could pick different brands of cooktop and oven if I learn different brands excel in different areas
-I could have a hybrid with both electric and induction burners
-I could have a 36" cooktop instead of only a 30" option

Is the cooking on an induction oven truly superior to that on an electric? I've used portable induction cookers before, but never a full range. I do cook a lot, and am already disappointed that my new kitchen cannot have a gas cooktop. I do a lot of Asian cooking, and have always thought gas = better. But induction cooktops are popular in Japan, right?

It's all very confusing. Any thoughts? The brands I'm looking at include GE, Electrolux, Thermador, and I would consider Jenn-Air but did not see any today.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH