OT - I hate my cooktop

Jeremiah · August 2017

We have natural gas here. We ran a line and installed a gas stove. Love it, no regrets. Samsung model something. Came with propane conversion kit. (A bag of fittings)

CTMike · August 2017

When we remodeled the kitchen, we visited Wolf and Thermador showrooms looking at dual fuel commercial ranges. Looked at induction but wasn't sold on it so we went with propane instead. Ended up going with a Kitchenaid over the Wolf and Thermador based on what we read on Consumer Reports. Two largest burners are 20K BTU's, boils water plenty quick enough for me.

I will I'll be buying a portable induction burner for use outside as mentioned above.

Here is a shot during the remodel.

GatoGordo · August 2017

We cooked on gas for over 30 years, both natural and propane. I grew up with electric and hated it. Last year when we remodeled the kitchen we switched to induction and found it to be far better than gas ever was. It is like gas with the responsiveness. Turn it on and it heats immediately; change the setting and it is immediately at the new setting. Where it really beats gas is in the simmer. We have never been able to simmer on gas. Even at the lowest setting it still boils. Also, in our current house, if we turned the gas down, we had to close the window as a wind gust could blow out the flame. With induction, we simply set it at 1 or 2 and it holds the simmer without problems.

The induction is also easier to clean as it is just a flat surface.

WeberWho · August 2017

I don't much if anything when it comes to induction stoves but I do know that I can't use my All American pressure cooker with them. That isn't a deal breaker but I wonder what other types of different cooking related items are problematic with induction. It might be worth looking into and weighing your options

Gulfcoastguy · August 2017

No aluminum or glassware pots. Stainless steel and cast iron are good. Try sticking a magnet to the pot, if it sticks you're golden, if not you have an excuse to buy new pots and pans. As I said, no natural gas in my part of the neighborhood. My next range is going to be induction, Consumers Report rated a Kenmore one highly but we no longer have a Sears on the Mississippi Gulf Coast. There are ones in Hattiesburg and maybe Mobile.

DoubleEgger · August 2017

Consumer Reports once said Old Milwaukee was the best tasting beer in America... just saying.

DaveRichardson · August 2017

My neighbor is one of the corporate chefs with Taco Mac. He uses induction whenever possible. He also has several single units that he lets people play with. His suggestion to keep it clean is a sheet of parchment paper. It doesn't mess with the electrical conduction / induction properties at all.

I've got, but haven't hooked it up yet, an old gas cooktop that I am going to plumb into the gas line from my fireplace so I can have gas burners outside. Just have to build a base for it.....

northGAcock · August 2017

Jeremiah said:

We have natural gas here. We ran a line and installed a gas stove. Love it, no regrets. Samsung model something. Came with propane conversion kit. (A bag of fittings)

Queue up the gas leaks.

HeavyG · August 2017

WeberWho said:

I don't much if anything when it comes to induction stoves but I do know that I can't use my All American pressure cooker with them. That isn't a deal breaker but I wonder what other types of different cooking related items are problematic with induction. It might be worth looking into and weighing your options

You can use any nonferrous cookware with induction if you use an "induction plate".

Like these: https://smile.amazon.com/VonShef-Induction-Diffuser-Stainless-Medium/dp/B00DOZXK4Q/ref=sr_1_4?ie=UTF8&qid=1503938876&sr=8-4&keywords=induction+plate

Certainly you lose some of the efficiency of normal induction compatible cookware but if you have some favorite pans that aren't ferrous you can still use them.

DoubleEgger · August 2017

DaveRichardson said:

My neighbor is one of the corporate chefs with Taco Mac. He uses induction whenever possible. He also has several single units that he lets people play with. His suggestion to keep it clean is a sheet of parchment paper. It doesn't mess with the electrical conduction / induction properties at all.
I've got, but haven't hooked it up yet, an old gas cooktop that I am going to plumb into the gas line from my fireplace so I can have gas burners outside. Just have to build a base for it.....

Most of the commercial cooking applications have gone induction for safety/insurance reasons. At least that's what my restaurant biz friends tell me.

tarheelmatt · August 2017

DoubleEgger said:

DaveRichardson said:

My neighbor is one of the corporate chefs with Taco Mac. He uses induction whenever possible. He also has several single units that he lets people play with. His suggestion to keep it clean is a sheet of parchment paper. It doesn't mess with the electrical conduction / induction properties at all.
I've got, but haven't hooked it up yet, an old gas cooktop that I am going to plumb into the gas line from my fireplace so I can have gas burners outside. Just have to build a base for it.....

Most of the commercial cooking applications have gone induction for safety/insurance reasons. At least that's what my restaurant biz friends tell me.

Wasn't A-A-Ron was it?

fishlessman · August 2017

i went with a cluny, propane, simmer plate over 2 burners, wok burner, large and small burners, double small ovens. pretty basic, dont think theres anything on it i cant fix myself.had it for 20 years, probably have it the rest of my life. would prefer nat gas over propane, higher btu's at the burners and more inexpensive. burnt out 2 electrics at camp in 14 years, hate electrics. dont like stovetops with the high backs with the buttons clock etc, my pans dont fit on them. if i was buying the cluny again it would have a french top