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I had an induction stove in an apartment in Japan and LOVED it. I preferred it to gas and will likely upgrade my current (ancient Jenn Air drop-in downdraft) electric stove with one when I redo my island. What I really love about it is that absolutely nothing happens if you accidentally turn on the wrong burner or happen to leave the burner going with no pot on. It also heats quickly and evenly. I would say that ceramic tops are my least favorite. The old Jenn Air is at least a coil, which seems to do better than the ceramic. I also had a ceramic stove for only a couple of years and one of the burners died. The cost to replace was almost 1/2 the cost of the stove. It was ridiculous.
We’ve had induction cooktops for ten years and would never use anything else. The advantages are safety, ease of cleaning and energy efficiency. Any pot or pan that will attract a magnet will work, of course some are better than others in terms of build quality and heat retention.
As others mentioned, ventilation is needed even though the building code may not require it for electric cooktops.
I have lived far more years without a gas stove than with. My vote - if you can't have gas - still goes for the old fashioned Calrod elements. I explained why up above.
We live in a neighborhood where gas isn’t available. Induction is far superior to regular electric cooktop cooking. I switched to induction and had to replace my heavy duty commercial Calphalon cookware but it’s been worth it. I love that I can go to a rapid boil in less than a minute and I can just as easily turn it off and it stops (like gas, unlike electric).
I purchased a set from Made In - comparable in quality to All Clad but A little cheaper. Since I pretty much cook 2 meals a day every day, I want good cookware. Amazon has some cheaper alternatives that are still good quality. CÃrculon Anolon is one of them - I bought 2 non stick pans to supplement my set and they are decent. I also bought a small Cuisinart sauce pan that’s worked well.
Some of my older stainless worked and some didn’t - interestingly enough!
Not everyone has gas in their homes, and if you like to cook, ceramic is pretty darn terrible.
I wouldn't disagree in the least. I hate (standard) electric cooktops with a fury. ETA: And glass/ceramic tops are... worse in many ways. Being easy to clean is not a primary feature.
But induction, with all its limitations, is fadding up in houses that do have gas and (like all fads) in places where the cooking equipment is largely decorative anyway.
Yes, there are three different main classes of stainless, ferritic martensitic and austenitic. Most consumer stainless steel products are austenitic, thus not magnetic, but ferritic and martensitic stainless grades are magnetic and are by no means absent from common use.
I have a Bosch induction cooktop installed in an open peninsula. Luckily for me, there is a Dacor exhaust fan that raises and lowers, installed behind the cooktop. That is all the exhaust I need.
The OP might double check to make sure there is /is not a similar fan installed in the kitchen in question. A fan might go unnoticed if it is not raised.
I would want an exhaust fan in my kitchen. If you do any high heat cooking, which induction supports quite well, such as wok stir frying, you are going to want an exhaust fan. I would factor in the cost and practicality of having one installed, if needed, before choosing that house.
I wouldn't disagree in the least. I hate (standard) electric cooktops with a fury. ETA: And glass/ceramic tops are... worse in many ways. Being easy to clean is not a primary feature.
But induction, with all its limitations, is fadding up in houses that do have gas and (like all fads) in places where the cooking equipment is largely decorative anyway.
Oh, nonsense. I cook on my induction every day. And, what limitations?
Even with the best gas cooktop, I’d want one induction burner for boiling water fast. And, furthermore, induction is known to hold low heat steadier than most gas burners.
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