We’re a few months out from demoing our kitchen for a complete remodel, and I’m knee deep in selecting our cabinets, countertops, and appliances. One appliance I can’t get rid of fast enough is the super old electric cooktop and rusted downdraft vent in our kitchen island. In our previous home, I had this 48″ gas Monogram range in our kitchen and absolutely loved it:
Going from cooking with gas back to cooking with electric has been no fun.
For our new kitchen, I’m considering getting an induction range because (1) it would cost less since we don’t currently have a gas line running to our kitchen, and (2) it would give me a chance to see how I like cooking on induction so I’ll know whether to choose induction or gas in our new build.
I’ve done a lot of research on the pros and cons of the two, and today I’m sharing the breakdown of how these two methods of cooking compare. Hopefully, it will be helpful to any of you who are also considering switching to induction. And for those of you who already have an induction cooktop in your home, I’d love to hear what you think of it! (post includes commissionable links; for more information, see my full disclosure statement {here})
The Basics of Induction
The basic difference between gas and induction cooktops is that gas heats indirectly while induction heats directly. This direct transfer of heat occurs through the use of electromagnetic coils. It results in a more efficient method of cooking, with induction cooktops being three times more energy efficient than gas. Induction cooking heats up cookware much faster than with gas too. You can actually boil water in under a minute (as a pasta lover, this excites me 😂)!
Cookware
The need for specific cookware is one of the negatives of induction. While gas cooktops are compatible with a wide range of cookware materials, induction cooking requires magnetic cookware. So if you’ve always used gas or electric cooktops, you may need to invest in new cookware when making the switch to induction. Any cast iron cookware you have will work on induction. Also, {this Always pan}, which is my most-used pan, is compatible with all cooktops, including induction:
Temperature Control
When it comes to temperature control, both gas and induction cooking are known for being quick and precise compared to electric cooktops. Induction does have an edge in heating up your cookware faster than gas. While chefs have almost universally cooked on gas in the past, more and more chefs are making the switch to induction since its responsiveness matches that of gas, plus it comes with a few other benefits we’ll address next!
Ease of Cleaning
Those who love induction cooking often list ease of cleaning among the reasons they prefer it to gas. Gas ranges have grates and burner caps like these that need to be removed and cleaned separately, which can be a bit of a pain:
Also, spills and splatters can make their way below the burners, requiring extra effort to clean.
In contrast, induction cooktops have a smooth surface that’s easy to wipe down with a damp cloth. And since induction involves the direct transfer of heat, the surface of induction cooktops doesn’t get hot. So if something boils over or splatters, it won’t get burnt onto your cooktop and can simply be wiped off. This is something I definitely won’t miss about cooking with electric!
Safety & Environmental Concerns
Gas ranges have been in the news a lot in recent years regarding possible safety and environmental concerns. With regards to safety, there’s evidence that poorly ventilated gas cooktops and stoves can increase volatile organic compounds (VOCs) in your home. Increased VOCs have been linked to a variety of health effects, including an association with asthma. However, several studies I read noted that these risks are likely minimal with adequate ventilation of a gas range. When using gas, it’s important to have a strong ventilation hood that’s turned on every time you use your appliance.
As far as environmental concerns go, the US is trying to move away from using as many fossil fuels as possible, including gas. Several cities, counties, and even states have enacted or are considering legislation to ban gas ranges in new buildings due to these environmental concerns. At one point, a possible nationwide ban on gas ranges was raised, but this is no longer expected to be put in place, at least in the near future.
Cost
Induction ranges used to be much more expensive than gas, but the price between the two has evened out in recent years. Gas ranges do have a higher annual operation cost because of the cost of fuel and the fact that they’re less energy efficient.
Along with the cost of your appliance, you should also consider the cost of installation prep work when you switch from one method of cooking to another. If you currently have an electric range, the cost to switch it out to an induction range is usually going to be less than switching it to a gas range because of the cost of running a new gas line. If you currently have a gas range, installation is cheaper if you stick with gas since you’ll have to pay to cap your gas line and install the appropriate electrical outlet for an induction range.
Availability
There are plenty of options for both 30″ and 36″ gas and induction ranges, but the options for 48″ and 60″ ranges are more limited. Most of the 48″ and 60″ induction ranges are made by European brands since induction has been more widely adopted in Europe than the US.
Looking at 48″ induction ranges, brand options include Fisher & Paykel, Bertazzoni, Ilve, AGA, and Fulgor Milano. I’ve also found two 48″ ranges that have a combination of gas and induction cooktops, including {this Fisher & Paykel range} and {this Signature Kitchen suite range}. Right now, I’m leaning toward {this 48″ Fulgor Milano induction range}. I think it’s a great looking range other than wishing that the Fulgor Milano branding wasn’t so prominent:
The knobs and handles remind me a lot of our gas Monogram range:
One helpful piece of advice I was given is to look into the availability of service for your appliance in your specific area if you’re considering going with a lesser known brand. You’d want to find out if there are local technicians that routinely service that brand and how long it typically takes to receive parts when repairs are needed.
What Do You Think?
Here’s where I’d love your input and experience! If you’ve had experience cooking on both induction and gas, which do you prefer? And if you have a large induction range, what brand is it, and how have you liked cooking with it? I’m excited to hear what you all have to say!
