OT - I hate my cooktop

DoubleEgger said:

I've got an older GE Profile electric cooktop and it's awful. Chirps when the element cuts in or off and it takes forever to boil water. The grits in the pic have taken nearly twice as long to cook as with my previous gasser. I've got propane but not NG now. 

The real question miving forward is do I buy an induction cooktop or a gas rangetop (Thermador/Wolf etc) converted to propane. The induction would be the easiest route as it would basically be plug and play. Is the extra effort of running a gas line etc worth the hassle over a high end induction unit? 

I'm gonna convert to propane.  Cooking with gas is better for me.  Can also power back up generator.  Call if you have any generator questions.

The house we are in now has gas and I love it. 

Had an electrician come and put in a switch for my generator. 

Can't be too prepared for that 1/2 inch of snow Tennessee may or may not get. 

We cooked on a newer induction cook top in Colorado. I actually liked the speed in which it boiled water for our French Press and pasta. It did really well for breakfast cooks, it really was not bad, at all.
My problem with an induction cook top; keeping it presentable after a cook. I found it difficult to clean and keep clean.
With my gas oven/range, in our new kitchen, it is a breeze to keep presentable, and it works very well.
Gas dude, for me.

We love our induction top.We wanted gas when we remodeled a year ago but we cannot have it in our area. We researched and went with induction and so glad we did. I've had gas and enjoyed it but the induction is better. Faster and more precise too. It also does not heat up the kitchen like gas will. It literally I only heats he pan. Super easy to clean too. 

We put induction in when we rebuilt our house.  I love it and would absolutely do it again.  Heats up wicked fast nd holds a stable temp.  turn it off and it is off and the burner doesn't stay hot.

I'm the opposite of Ron, I find it extremely easy to keep clean, one spray and wipe with Fantastic Max and it is perfect - doesn't streak and no nooks, crannies or recesses for gunk/goop/crumbs to get into.  

Seems fairly durable...I was making tortillas one day and after a few too many Norcal margs went to grab the CI skillet without an oven mitt.  got it about 8 inches up before the smell of burning flesh hit my nostrils and the pain registered and I dropped it straight onto the cooktop - nary a crack, chip or scratch...

Spaightlabs said:

YukonRon said:

DoubleEgger said:

Thanks Ron. I've never cooked on induction so I don't have any point of reference. 

Keep in mind 14 minutes on high to boil 2 Qt of water at 7000 ft ASL. That is pretty good.

That can't be correct.  I'm at 5600 feet- testing now.

Bosch cooktop with 'speed boost'.  2 quarts, cold tap water, 68 degrees per thermapen, full boil in 3:48.

I have the Bosch but we are at 650 feet. I'm guessing we could boil 2 qt in under 2 min. It's rocket fast

nolaegghead said:

Higher the altitude, the faster your water boils, all else equal (amount of water, btu applied).

This has been your science nerd daily fun fact.

boiling point drops by about 1 degree F for every 500 feet of altitude above sea level...

Legume said:

nolaegghead said:

Higher the altitude, the faster your water boils, all else equal (amount of water, btu applied).

This has been your science nerd daily fun fact.

Would a gas stove put out fewer btu at higher elevation d/t reduced oxygen where an electric would remain fairly constant?

Gas stoves burn all the gas with an abundance of air (called oxidizing combustion). The amount of gas burned determines the btu.  They work just as well at higher altitudes.

If there is incomplete combustion, you have bigger problems, like carbon monoxide.

Internal combustion engines, different story.  Gasoline engines should have the perfect mix of fuel and air.  There is less air at higher altitudes so less fuel is used for each stroke, which results in lower power.

YukonRon said:

Spaightlabs said:

YukonRon said:

DoubleEgger said:

Thanks Ron. I've never cooked on induction so I don't have any point of reference. 

Keep in mind 14 minutes on high to boil 2 Qt of water at 7000 ft ASL. That is pretty good.

That can't be correct.  I'm at 5600 feet- testing now.

Bosch cooktop with 'speed boost'.  2 quarts, cold tap water, 68 degrees per thermapen, full boil in 3:48.

Just passing on our experience on the one we used in a rented cabin in Lyons on top of Pioneer Mountain. Feel free to test it there if you wish.

Likewise, just passing on my experience at a lower altitude where water boils a wee bit slower...14 minutes to boil 2 quarts of water doesn't seem pretty good for any type of cook top/stove. Lyons is a little weird (in a good way) and all kinds of laid back so maybe water just boils slower up there.  

DoubleEgger said:

I wish I could take some groceries to the showroom and cook some grub before making a decision. 

Wouldn't matter. Whatever you get will be a lemon. 

I had natural gas, now have propane. I installed the cooktop here, and have had issues getting it dialed in. It seems that no matter how low I adjust it, I can't simmer. Even a barely there flame tends to boil and scorch unless you watch it carefully. Dunno, probably user error...

Here is some stuff I posted on induction a while back. Good reads for making your decision. 

http://eggheadforum.com/discussion/1184246/ot-induction-cooktops-modernist-cuisine-piece

You can always order one of the countertop induction hot plates through Amazon. They are handy for processing chiles outside or cooking bbque sauce or such even if you never install it in the house. There is no natural gas in my part of the neighborhood. If I installed propane my insurance would go up. Of course we don't have to worry about freezing to death, drawing or steam broiling maybe.