Our appliance pro, Jane Vitagliano, never thought she’d not cook with gas. As a classically trained chef, she’s had the enviable experience of studying under Julia Child and Jacques Pépin, among other chefs — mastering her culinary skills over the open flames of a gas stove. “There’s a certain soulfulness to it,” she says, “and I’ve learned the importance of infusing love into every step of the cooking process. If you rush through a meal or don’t enjoy the process, you’re missing the point, and your finished dish will reflect your haste.”
Today, however? Well, let’s just say a few things have changed… Jane still puts her heart into every culinary endeavor — whether she’s cooking for family, hosting a dinner party, or doing a demo in our showroom. She’s thoughtful, deliberate, and thoroughly enjoys the process. But she’s making it happen a little faster and with more predictability since she discovered the speed and precision of induction cooking — which she now says (with no hesitation whatsoever) is “absolutely the best way to cook.”
And if you think only professional chefs or expert home cooks are cooking with induction, think again. Turns out induction cooktops are nearly as popular as gas today, according to the experts at the National Kitchen and Bath Association, who expect induction appliances to eventually replace their electric counterparts. So, if you’re planning a kitchen remodel and want a new and better way to cook, now is the perfect time to decide if an induction range or cooktop is right for you.
Instead of using gas that creates open flames or electricity that heats burners, induction cooking uses electricity to create an electromagnetic field under the cooktop’s glass surface. When you place an induction-compatible pot or pan on the “burner,” this magnetic field creates currents directly in the pan, which generates heat instantly. Adjust the temperature control, and the cookware responds immediately. Remove it from the surface? The heating stops. And here’s what induction cooking brings to the table:
- The Same Results, but Faster: With instant heat, you no longer wait for pots or pans to get hot. Cold water reaches a rapid boil in a matter of minutes. And induction’s rapid response to temperature adjustment means you can take that boiling water back to a simmer, or anywhere in between, within seconds. Think of the time you could save over the course of a week, month, or year.
- Precise Control: The ability to adjust a pan’s heat quickly allows you to control cooking temperatures with ultimate precision. The heat is steady and even, creating consistent browning and making scorching a sauce or chocolate a thing of the past. Your friends and family may wonder if you’ve been to culinary school!
- Energy Efficiency: All the energy used during the induction process goes directly into the cooking vessel, not into the cooktop’s surface or the surrounding environment, making induction cooktops about 40% more efficient than both gas and electric. With many of us seeking to save money and help the environment, this can be an important benefit.
- Heightened Safety: Induction does its job without an open flame or hot burner. The cooktop’s surface won’t heat unless there’s a compatible cooking vessel on it, and when the vessel is removed, the heating process stops immediately, leaving the burner only slightly warm. All these features reduce the risk of accidental burns, which is nice to know, especially if you have little ones running around.
- Fast, Easy Cleanup: Jane says she used to spend a good chunk of time every Sunday taking her gas cooktop apart to clean it. Now, with the flat glass top, touch controls, and quickly dissipating heat of her induction range, she goes from cooking to cleaning fast and loves how easy it is to make the appliance shine. Who wouldn’t?
On the flip side of these benefits come what some see as drawbacks: For example, a cooking vessel must have iron in its base for induction’s magnetic field to produce heat, causing many to think they must replace all their cookware. But a large majority of the pots and pans most of us use today are compatible with induction, so this usually becomes a non-issue. Additionally, Jane advises you might want to be a bit more careful with the glass surfaced cooktop of an induction range than you are with those heavy-duty gas grates. She also sees that some cooks simply think they will miss that soulfulness of cooking over an open flame.
“It’s a personal decision,” Jane says. “You may decide on induction, and we believe you will never regret it. Some people realize induction is a better way to cook, but they don’t want to give up the look and feel of cooking with gas. Ultimately, we want our customers to make the decision for themselves.”
What to Consider When Buying an Induction Range or Cooktop
Whether you’re designing a new kitchen or remodeling your current one, choosing kitchen appliances should be among the first decisions you make. High-quality refrigerators, stoves, ovens, and dishwashers can last for decades. And today’s design-forward appliances can become the shining stars of your new space.
Choosing an induction range or cooktop over gas or electric is a particularly important decision, because it will fundamentally change the way you cook. However, the same factors you would consider when buying any major appliance still apply: Features, design, performance, and quality are all important. The reputation of the company that manufactures and supports you before, during, and after the sale is equally essential, particularly when it comes to their warranty and customer service. And obviously, cost is always a factor, but while many appliances are seen as short-term investments, buying a more expensive model from a company known for its craftsmanship, quality, and customer service is often the better long-term decision.
Intrigued by Induction? Come See It in Action!
If this information has piqued your curiosity, and you’re eager to learn more, contact us to schedule some time with one of our chefs. See them use an induction cooktop to create an amazing meal!
Then, come pay us a visit! With a Wolf gas and induction range side-by-side, we’ll throw a couple of pots of water on to boil, so you can see how fast induction produces results. We’ll fry a couple of eggs or create a delicate sauce to show you the precise control you will have.
Gas or induction? What will you decide? We hope you’ll join us in the showroom to find out. Schedule an appointment to learn more.
About Wolf Induction Ranges and Cooktops
At Clarke Living’s showrooms, Wolf’s induction ranges and cooktops provide the speed and precise control of induction with the world-class craftsmanship, stunning contemporary design, and first-class customer service the company is known for. Wolf induction ranges feature their world-class convection oven and are available in both 30” and 36” widths, and induction cooktops are available in 15”, 24”, 30”, and 36” widths, making it easy to find the best induction appliance for your space.