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Poll -- do you have an electric, ceramic, gas or induction cooktop?

  • f

Like the title says, what are you cooking on? And do you like it? And would you in an ideal world switch it for something else?

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  1. 8 burner gas range, BlueStar. Great, no frills range. No bells, whistles, computer boards, timers, clocks, etc. And no, I would not change. It is great. Has 1 full and 1 half oven.

    7 Replies
    1. re: dcrb

      Oh man, sounds like my dream stove/oven. We're in an apartment now with a crappy electric coil stove and an oven that reads at 400 on the thermometer if I set it to 325. I hate it, but I can suck it up until we're in a house. Then I'm going all out!

      1. re: iamtheeiceworm

        We waited 34 years to get what we wanted. Keep the dream alive.

      2. re: dcrb

        Gas range and oven. Haven't used it since I got an induction cooktop. Getting rid of it and will use only portable induction cooktops and countertop convection oven from now on.

        1. re: shiny

          You have written a curious post. Why would you stop using a range of any kind and use a hotplate and toaster oven instead?

          1. re: John E.

            Learn more about induction. Far from being a hotplate, it is as responsive and adjustable as the finest gas cooktops, and even better than the high-end gas ranges at holding a steady, very low simmer. http://chowhound.chow.com/topics/834710

            1. re: BobB

              I know what induction is. I just do not understand why someone would use a portable induction burner and a countertop oven instead of a range of any kind.

              Somewhere on this thread I wrote of my desire to get an induction stove with electric convection oven.

              1. re: John E.

                If one has a range, perhaps its footprint can be used for a countertop oven. I've had a countertop oven, and I didn't use it long - although mine certainly wasn't a top-notch countertop oven. Heck, it wouldn't even bake bread successfully. I don't understand it either.

                But, I've noticed briefly really stupendous looking countertop ovens. Perhaps that's it?

      3. We have a ceramic/glass cooktop but I would really like an induction. The gas dryer is off the kitchen and about 8 feet from the stove. Why a gas line was not installed when this place was built is baffling.

        You did forget one option. At our farm in northern Minnesota we have a combination wood/gas stove/oven. While that is not necessarily a choice I would make for everyday use, it is fun to use.

        1. I have an electric cooktop in a rental situation. I don't think I hate it, but I would definitely consider a gas or induction cooktop. Thanks.

          1. Some Whirlpool electric/glass POS. It's an apartment, I didn't pick it.

            I mainly use my Rosewill (Newegg) induction hotplate.

            1. At the real home, currently rented out while we're living overseas, a gas 4 top but in the rental here in Europe a ceramic 4 top. I much prefer gas for cooking although cleanup on the ceramic is easier if you haven't really burnt the crap out of something.

                1. re: Jay F

                  I have a electric/glass oven.It's ok ,does the trick,but I'd switch to gas in a heartbeat..

                2. Induction. Might trade it for a six-hob induction or zoneless induction.

                  1 Reply
                  1. re: wattacetti

                    Now zoneless induction sounds intriguing I haven't heard of that before.

                  2. Ceramic (Wolf, circa 2003)

                    I really like it BUT the next house's kitchen will have induction, for sure. Hopefully the move will happen sometime in the next 18 months (depends on the housing market, LOL).

                    1. I currently have a ceramic one. Not by choice though, my first choice would be gas.

                      1 Reply
                      1. re: rasputina

                        Gas in 2 homes. Love it. Low, low burners rule.

                      2. Gas, Jenn-Air. Came with the condo. Woo hoo!

                        1. Gas with convection oven. Five burners ranging from 18,000 to 5,000 BTU.

                          And, no, I'm not interested in switching. Even the POS gas we had before this current stove heated more evenly (high and low) than any electric I've used — including my MIL's fancy new induction.

                          1. I've had everything except induction.

                            I HATE ceramic. Other than ease of cleaning, there is little reason for it. I would never buy one of these on my own.

                            I sort of like electric. While you don't have the control of gas, it is less dangerous. There less a chance of blowing up in an earthquake (I'm in California) or killing everyone in the house by leaving an unlighted burner on by accident.

                            But I do like the greater control of gas and the fact you can toast marshmallows and do other such things that are better when contacting an actual flame.

                            8 Replies
                            1. re: rworange

                              Why hate ceramic but (sort of) like open electric coils?

                              1. re: cowboyardee

                                Yeah, I know. It is almost the same just with the coils hidden. Logically I should like it better.

                                However, to me the extra layer on top of the heating element made it harder to control the temperature. Also ... could have been my stove ... but until it was really hot, it didn't glow. I burnt myself and a few pans a few times when the stove was left on low and the stove top color didn't change.

                                Hot or cold, I would never think to put my hand on an open coil and for me there is some sort of mental check when I see a pan on the coil.

                                1. re: rworange

                                  Response time (either up or down) of the ceramics can vary quite a bit depending on brand. Actually the first thing that was put in our current kitchen (remodel) was a Thermador ceramic and it didn't take me more than a few days to discover that I hated it. It took freakin' forever to bring even 6 or 8 qt pot of water to the boil for some pasta, or a kettle for tea. (that's when I bought an electric kettle but the pasta water issue still remained and it was a big issue, LOL) The appliance store wouldn't take it back -- citing state laws against returning a kitchen appliance unless it was a verified defect under warranty which this wasn't, it was simply the nature of the beast -- and so we ended up replacing it with the Wolf ceramic cooktop and selling the Thermador on Craigslist.

                                  I have been 100% satisified with the Wolf from day one, its response time compared to the Thermador is night-and-day.

                                  The ironic thing is that the Wolf was what I originally wanted to get but the price differential between that and the Thermador was what swayed me. The Thermador was $950 and the Wolf was $1650 (plus over 8% sales tax on either, btw). But because I simply could not live with the performance of the Thermador, I ended up paying MORE, because I was only able to get $600 for the Thermador when I sold it. Thus the Wolf that would have cost me $1742 if I had gone with my gut and bought that in the first place, ended up costing me $2162 instead (because I lost $432 on the Thermador re-sell, even though it was only a few months old and in perfect condition.. just like driving a new car off the lot!). Clearly my decision was a perfect example of being penny-wise and pound-foolish, as my mother used to always say, LOL.

                                  The element on the Wolf starts to glow as soon as its activated, by the way. There is also a little red light next to the element that comes on instantly and does not turn off until the element is once again completely cool and safe to touch. I don't recall if the Thermador element did that or not but I do vividly recall the creative swearing that filled the kitchen every time I cooked anything on it. Especially the 20+ mins it would take to bring 6 qts of water to the boil, on High, in a stainless pot that was properly sized for the burner -- yes I timed it repeatedly, ranting all the way, LOL!

                                  Having grown up with electric coil stoves and hating the cleanup factor, I love the smoothtop and wouldn't consider anything that was not equally easy to clean. I would never consider gas (either natural or LP) -- had it once, hated it. Induction sounds more efficient (we pay the highest electric rates in the USA and from what I read, induction offers advantages that way as well) as well as a bit more responsive than even what I have now -- which again I have no complaints about but wouldn't mind at all if it were even better. ;-)

                                  1. re: skyline

                                    Good to know. We are renting now, but will probably be buying something in the next year, so I might reconsider ceramic. I hate cleaning ... though I do like real fire.

                                    1. re: rworange

                                      I strongly suggest, if it's at ALL possible, to find a store that has a working demo of the cooktop you're considering -- even if you have to drive some distance to get there. If I had thought to do that before buying the Thermador, we'd never have bought that turkey in the first place, LOL. I swear after that experience I will bring my 6-qt pot with me, have them fill it with water, and time how long it takes for it come to a boil on the induction top I'm considering. I'm dead serious about that and wouldn't give a rat's patootie if the people in the store thought I was crazy or not, LOL! It's going to be my money on the line for the thing, after all. ;-)

                                    2. re: skyline

                                      This is great information to have. Thanks for sharing, Skyline!

                                  2. re: cowboyardee

                                    ceramic hate

                                    to many limits, pot is not supposed to be more than one inch larger than element size, don't set hot lids on it, risk of the glass top breaking ect, ect.

                                    1. re: rasputina

                                      I think the limit on the size of the pot is more theory than reality. We've used ours for more than ten years and have never found that restriction to be a problem. The only kettle we cannot use is the giant blue enamel canner that does quart jars. Even if it were not too big, the bottom is not flat so it would not work anyway. We only keep boxes of crackers, cereal, etc. in the cupboard above so stuff falling on it is not a problem either. There might be other things that are drawbacks, but the two you mentioned have not even been much of a thought for us. As somebody else indicated, apparently there is a wide difference in performance among the brands. With the exception of the layout of the burners, our Amana apparently is one of the good ones. The heat response time seems quite fast, not as fast as gas of course, but fast enough for me.

                                2. I have a ceramic cooktop which I dislike intensely in my house. I cook lots of things in my workshop on a Fissler Cookstar Induction Pro hotplate. To me, induction cooking is superior to ceramic burners in every way. I hope eventually to replace my ceramic cooktop with an induction cooktop.

                                  1 Reply
                                  1. re: Mangobob

                                    I have a 30" ceramic cooktop and it is certainly more enjoyable than cooking on my previously owned Jennaire electric with optional coil and black-something-or-other panels one could interchange.

                                    I also use daily an induction hotplate. I had two which I used everyday - I would set them on top of the ceramic cooktop and use them instead of the cooktop, if I only needed two plates to cook at one time.

                                    I have looked at an induction range and would buy one if I found one that had usable space equal to my ceramic cooktop. For some reason, the actual cooking space on the induction ranges is quite a bit less, and even the placement of those rings are more inconvenient.

                                    I definitely prefer induction. And will buy when I find something I like. I need a range, not a built in.

                                  2. Gas, Capital Culinarian (30" / 4 burners). Wasn't an easy way to put in a 36" in our house without remodeling the kitchen. Love gas; wouldn't want to change, though I'd love to be able to have a commercial range and a wok range.

                                    1 Reply
                                    1. I have electric, and honestly, I'm fine with it. But I've always had electric, so I'm used to how it works - burner controls, residual heat, etc. But since I've never used anything else, I also have nothing to compare it to.

                                      1. I have ceramic. I hated it at first, but I've learned to use it well enough. And on the upside, it can generate a lot more heat than any gas range I'd be able to afford. No range hood, but a series of fans works if i need it.

                                        If I had the money and was putting together a kitchen i expect to use for many years, I'd probably go with gas, maybe induction. But at this point I don't really feel limited by ceramic... aside from wishing for a few more burners sometimes.

                                        40 Replies
                                        1. re: cowboyardee

                                          The major annoying thing I have with our ceramic stove is that there one large burner on the front right (switchable to a small burner) the right rear and front left are small burners and the other large burner (not quite as large as the front one) is at the left rear. Sounds good except the controls are at the back of the stove and lean forward into the cooking space so a simmering kettle does not fit on the large back burner. This stove was designed by an engineer or designer for aesthetics instead of being designed by a cook for function.

                                          1. re: John E.

                                            I notice when I have shopped for a range that stand-alone tops mostly have controls at the back of the range, making it hazardous for me to reach over to change the control.

                                            My slide-in range, and I believe most all slide-in ranges have controls in the front. I don't have to reach over hot steaming food to change the control settings.

                                            Ranges and vacuums and this sort of thing all designed by those that probably never picked up a spoon or vacuum :-))

                                            1. re: Rella

                                              Rangetops have their controls upfront not on top or in the back

                                              1. re: Rella

                                                All the controls for my cooktop are located at the lower righthand corner.

                                                Actually it's with the slide-in ranges that one always has (or had... perhaps the newest ones are different?) to reach over the burners in order to access any of the controls....

                                                1. re: skyline

                                                  Here's the nomenclature for cooking appliances:

                                                  Freestanding ranges have a raised console at the back. These are the standard ranges that all the appliance stores carry, with an oven and cooking surface.

                                                  Slide-in ranges have the console at the front above the oven door, and finished metal sides. Often they have an overhang on the cooking surface that covers the gap between the range and the countertop. They can slide in between cabinets, or stand on their own. There is usually no raised panel at the back.

                                                  Drop-in ranges are similar to slide-ins, but don't have finished sides, must have cabinets on both sides and need a cabinet panel below the oven door. The countertop holds them up, too.

                                                  Drop-in cooktops or 'surface units' drop into a 4 sided cut-out in a countertop. These are used when you have a wall oven.

                                                  Rangetops are similar to cooktops, but the cooking surface comes right out to the front of the cabinet, with their knobs on the face like a slide-in or commercial range. The opening in the countertop is 3 sided, with the open end at the front. These are typically gas, though there are some electric smoothtops out there with this configuration.

                                                  If my clients are planning to use a new range (rather than separate appliances) in the kitchen design, I generally recommend a slide-in. I agree with the posters who don't like reaching over hot pots or open flames to turn the knobs. Plus they just look nicer.

                                                    1. re: jmcarthur8

                                                      jm - if I have a cooktop - can I replace it with a rangetop? What are the pro and cons?
                                                      Also, since you seem so much more knowledgeable than us...... I have had an exhaust, which I use occasionally, above the cooktop as part of the microwave. Will that still be ok with a new cooktop?

                                                      1. re: smilingal

                                                        smilingal, you can replace the cooktop with a rangetop, as long as you have clear space on the face of the cabinet below. If it's a false drawer panel there, it can be removed and the sides of the face frame cut to fit the new unit. Check the depth of the rangetop to be sure it doesn't impede into the doors below that. Of course, the countertop will need alteration, as well. What kind of tops do you have? What model rangetop are you considering?
                                                        Pros - more cooktop space that's not used for controls. Usually the rangetops are more powerful, as well.
                                                        Cons - I don't know of any. Most people love these units. Some users may chime in and give you their outlook on rangetops.

                                                        About the microwave above the cooktop...I assume it is 30"wide. If so, and you are changing to a 36" wide rangetop, there are code issues there. The hood must be at least as wide as the rangetop so there is not wood directly above any part of the rangetop. The power on the blower varies from manufacturer to manufacturer, so it may or may not be powerful enough for the new unit. If you have a gas rangetop, it is generally thought that a higher CFM fan is necessary.
                                                        I hope this helps.

                                                        1. re: jmcarthur8

                                                          we are, simultaneously - hopefully! - going to be replacing the countertops with granite. I just measured - and it is 30" and I don't think I can go for the 36" as that seems to run into the dishwasher. Or I guess it could be a tight squeeze. If I am not using a contractor, who would be the knowledgeable and responsible person to know about the code? The granite installer? No - I suppose it would be whom ever is installing the stovetop.

                                                          1. re: smilingal

                                                            As long as your range top is 30" wide, you're good. If you have a rangetop salesman who seems to know what he's talking about, ask him about your particular micro/hood.

                                                            What color granite are you getting?

                                                            1. re: jmcarthur8

                                                              I am not finding it easy - however, I never seem to make a decision quickly and easily!
                                                              I am looking for more swirl than dots, with some shiny mica in a lighter rather than darker color - more gold, brown, sand. We saw one slab but the place only had that one left and couldn't get it any longer.

                                                              1. re: jmcarthur8

                                                                So impressed!! Great website! Beautiful work. Wish you were closer!

                                                    2. re: Rella

                                                      Our stove is a ruin-of-the-mill Amana 30" range with the controls in the back. I don't care about the location of them in relation to reaching, just that the back of the stove sticks out into the cooking area so that a kettle can't be used on the back burner.

                                                      1. re: John E.

                                                        That overhang of the back panel on stand alone ranges was one of my biggest complaints with the previous ranges we owned. Really limited the use of the back burners. The GE Cafe stand alone range has no back panel & the controls are on the front of the range. That was one of the features that sold me on it. There is an optional low profile back panel available with no overhang that we purchased to keep food debris from falling behind the oven.

                                                  1. re: cowboyardee

                                                    I have ceramic. I hated it at first, but I've learned to use it well enough. And on the upside, it can generate a lot more heat than any gas range I'd be able to afford

                                                    How is the burner output rated? watts, btu's , according to my coverter an 18000 btu gas burner converts to 5200 watts. I can't find the ratings for any ceramic cooktop but I don't think any would go as high as 5200.
                                                    I have gas btw love it, I would never switch, our hydro rates are also high so gas is the logical choice.

                                                    1. re: Dave5440

                                                      I couldn't afford most ranges that put out 18000 BTUs. Or more accurately, I couldn't justify the expense at this point.

                                                      At any rate, I'm not actually sure what my element output is rated. I didn't pick out my range - it came with my house. Some time when I've got a few extra minutes of down time and feel like moving my kitchen around, I might look up the model number and figure out its specs. I can assure you in no uncertain terms that it can get MUCH hotter than the cheapo gas ranges that I grew up with and cooked on after college.

                                                      I wonder though whether your converter is comparing actual or effective heat output. Gas can tend to lose a lot of heat around the sides of the pan.

                                                      1. re: cowboyardee

                                                        I wonder though whether your converter is comparing actual or effective heat output. Gas can tend to lose a lot of heat around the sides of the pan.

                                                        It would be an actual value, the only way to get effective is a side by side comparison. When I first got the gas stove( was cheap btw 1 5000btu, 2-10k, 1-18k, 1-6k oval cost me 1000$) I boiled my biggest pot 6qt on the electric timed it, then did the same test with the gas making sure the starting temp of the water was nearly the same. Gas was half the time of the electric. It is also imperitive that the pot be sized to the burner , if I put a smaller pot on the 18k with half as much water in it , it takes longer to boil than the big pot.

                                                        1. re: Dave5440

                                                          "Gas was half the time of the electric. "

                                                          Part of that may be due to the slower respond of electric. When you run power through the electric coil, it will take it at least minute if not more before it reaches its maximum temperature.

                                                          I don't think there is any argument that any gas stoves respond faster than any electric stoves, but that electric coil may provide greater thermal power transfer at the end (or may not).

                                                          1. re: Chemicalkinetics

                                                            Well the time to boil time tells it all. 28min for electric 14 for gas. The transfer rate probably is better for the coil but to pack that power into a coil I think is the limiting factor, maybe induction can do that

                                                            1. re: Dave5440

                                                              "28min for electric 14 for gas"

                                                              Ok, if we are talking about 28 min vs 14 min, then it is probably real in your case. That is, in your case, your gas stove provides more power to the cookware than your electric stove. I thought we were talking about something like 3 minutes for gas vs 6 minutes for electric. In that case, I can see the electric coil was still warming up over the first few minutes.

                                                              However, your gas stove and your ceramic stove are different than cowboy's gas stove and his ceramic stove. So his gas stove may very be weaker than yours, for example.

                                                            2. re: Chemicalkinetics

                                                              Exactly. If you put a pot of water on my element and then turned it on, it might be slower to boil than an underpowdered gas burner. But if you turned on the same gas burner and element and then waited 5 minutes before putting a pot of water on each, the pot on the ceramic element would be much faster to boil.

                                                              1. re: cowboyardee

                                                                It might be faster, but I'm pretty sure a coil still can't keep up

                                                                  1. re: cowboyardee

                                                                    even if you give the coil 5 min to heat up, when you put the cold pot on it it will instantly suck all the heat out of the coil and it would be back to the starting point anyway. So I mean by keeping up the coil will not heat as fast as the gas because it doen't have the same power nor do I think they make a coil for home use that would.

                                                                    1. re: Dave5440

                                                                      I haven't messed with enough open coils to say. But I can assure you that my ceramic/electric generates far more heat than cheaper gas hobs. It's not a subtle thing, and no small margin. It can get almost hot enough to truly Pittsburgh a steak, something that I've never close to managed with an underpowered gas hob, even with a long preheat or use of the broiler.

                                                                      If I ever check out the specs, I'll post em.

                                                                      1. re: cowboyardee

                                                                        What is "Pittsburgh a steak" and I am at a loss to figure out how underpowered that gas hob was, and as always it also depends how your cookware absorbs the heat as well,

                                                                        1. re: Dave5440

                                                                          A Pittsburghed steak is one that is deeply seared/charred on the outside but raw on the inside. Legend is Pittsburgh steelworkers used to cook their steaks that way on superheated slabs of steel.

                                                                          I'm not referring to any individual gas hob but to dozens of em that I've used. Just the standard low-mid rent apartment ranges common at least in the Northeast. When I say my ceramic range gets very hot, you're gonna have to take my word for it. I've cooked in several professional restaurant kitchens, and the heat generated by my ceramic range (after a preheating) is a lot more in line with big professional gas ranges. I can very easily and quickly destroy the seasoning on a cast iron pan, for example. In most other respects, of course, it is inferior to gas.

                                                                          1. re: cowboyardee

                                                                            That's the way I like my steak, never heard the term though,,,and I love sarcasim

                                                                            1. re: cowboyardee

                                                                              I love steak that way, we call it Chicago style up here (at least, that's what the Keg Steakhouse calls them)...mmmm

                                                                              1. re: freia

                                                                                I've never heard that term either or at the keg, but then it's been a couple of years since i've been, I need to get out more.

                                                                              2. re: cowboyardee

                                                                                Hi CBD. I have noticed that my older smoothtop (I think of it as glass, but you refer to yours as ceramic) does heat up fast. Just wondered how old yours is, and what sort it is. A family member's cooktop does NOT heat the same. It doesn't heat up as fast, or hold the heat steady as well as mine. I wonder if they might have declined in quality. MIne is about 12 years old and is an Amana. The one I was not impressed with is a newer GE.

                                                                            2. re: cowboyardee

                                                                              But I can assure you that my ceramic/electric generates far more heat than cheaper gas hobs. It's not a subtle thing, and no small margin.
                                                                              Prior to purchasing a $2400 Kitchen aid slide in gas range, I had a very cheap electric coil. It brought a pot of water to a very nice rolling boil. My gas range can boil but I wouldn't describe it as rolling.

                                                                              I don't know if it's due to the altitude where I live - 3600 feet (1000 meters). Here water boils at 206.2 F (96.8 C)

                                                                              I know that propane gas burns poorly at higher altitudes but I don't know if this applies to natural gas as well.

                                                                              1. re: rosetown

                                                                                It should , there are a bunch of conversion kits available but my guess would be that it affects the power as well

                                                                            3. re: Dave5440

                                                                              I don't know about the preheating procedure, but if you can get the coil and the pan to heat up to a certain temperature. Then, the hot coil actually help.

                                                                              The coil can provide thermal mass to the whole system. The coil would provide the (1) thermal power from the electric resistance and the (2) coil would also provide its thermal mass. The gas would only provide the thermal power from the combustion.

                                                                              We all know the example of a thin pan vs a thick pan. The thick pan will take longer to heat up, but also provide additional thermal energy when you put your steak on it.

                                                                              Let's try this analogy exercise:

                                                                              Instead of focusing on electric, let's just pretend we are heating two coils with gas: one thick and one thin. The thicker coil is like the thicker and heavy pan. Slower to heat up, but more stable in temperature. The thin coil is the opposite; faster to heat up.

                                                                              Now, imagine this thin coil getting smaller and smaller until it disappear. This reduces the situation to a gas stove. Remember that we were heating these coils with gas. So without the coil, it is just a gas stove.

                                                                              1. re: Chemicalkinetics

                                                                                Chem, turn on your coil to high, wait till it glows red. Put a cold pot of water on it it will drop in temp to the point where you can't light a cig off it, and any coil that has that much thermal mass to transfer and stay hot ,,,i've never seen

                                                                                1. re: Dave5440

                                                                                  I know what you are talking. I meant if you heat the pan with coil up together -- not preheating the coil first.

                                                                                  When you heat the pan with the coil together, the coil acts as an additional mass.

                                                                                  Imagine you put this on top of your *gas* stove underneath your pan.


                                                                                  Your pan will heat up slower, but it also cool down slower.

                                                                                  As for the preheating situation, we can discuss that as well, but probably a bit later.

                                                                      2. re: Chemicalkinetics

                                                                        That might be so, but my electric range heats up water a lot faster then my gas does. I have gas in one house and electric in the other. Pros for electric is it cleans up easily, water boils faster. Pros for gas, I can control the heat a lot easier. If it were possible I would have gas in both homes.

                                                                        1. re: Mother of four

                                                                          I don't have a direct comparison but I did feel my electric stove heated water faster than my supposed 15k btu gas burner

                                                                    2. re: cowboyardee

                                                                      A lot of relatively cheap stoves (Frigidaire, for example) are making stoves with a few burners in the 15-18k range these days. They're mostly sealed burners, but they are pretty high-powered compared to what you used to be able to get.

                                                                1. I have a ceramic cooktop. I'm living with it because I have no choice...I chose it when I built my house because it was so attractive looking and at the time it was the latest thing. It's a bi to keep clean and shiny, especially if you have a boil over. And I'm terrified I'll crack it, so I don't use my cast iron skillets any more, even though I know some have said they have no problem. Now, if I ever have a chance to choose, I would go with gas, even if I had to have an ugly propane tank sitting outside of my house.

                                                                  1. I grew up cooking on a gas stove and had a gas stove for the first few years of married life. However, from then on it was electric - I longed for gas. After a few years, I got my wish and had gas. But a strange thing happened, I hated the gas because it got my cooking utensils so dirty and the stove was hard to keep clean; then I started longing to go back to electric. Now I have electric and would never go back to gas - my pans stay clean and the electric cooktop is so easy to clean. Ultimately, I would like to go with induction. I purchased one of the single burner units and really like the use of induction.

                                                                    3 Replies
                                                                    1. re: Wtg2Retire

                                                                      There is an interesting thing about gas. I brought an 8 quart kettle over to a relative's house (noncook) because we were having a big spaghetti dinner for a birthday party. After the pasta was cooked, on a very nice gas cooktop with a downdraft exhaust fan, I burned my hands on the handles of the kettle because they got so hot. On our ceramic stove they never got hot. I suppose the ceramic cooktop is more like an induction in that way. I still would like a large gas cooktop with at least 5 burners, but that might be as much about the size of the cooktop and number of burners rather than the method of heating the cookware.

                                                                      1. re: Wtg2Retire

                                                                        Why did a gas cooktop get your utensils dirty? I am so confused... unless the air/gas ratio wasn't adjusted correctly, there is no reason why gas should make your equipment dirty in the slightest... maybe I am misunderstanding your comment.

                                                                        1. re: mateo21

                                                                          I am wondering the same thing. I had gas cooktops in the 70s and early 80s. Two of them were pretty easy to clean. The junkier one was harder. I don't remember my cooking "utensils' getting dirty either. By utensils, the meaning is pans? spatulas?

                                                                          And yes, smoothtops are much, much easier to clean.

                                                                      2. Just a plain old boring Kenmore gas stove. I dream of Viking, but what will have to wait until we move to a bigger house. Some day! :-)

                                                                        1. Ceramic. Hate it. I would prefer gas.

                                                                          1. After 30+ years of gas cooking (which I loved except for needing a really good low simmer),we bought our final (retirement) home, and I now have a smooth glass top electric. It took some adjustment, and I am fine with it now.
                                                                            Mine is a Kitchenaid Architect slide in, so the controls are at the front. I made sure to buy a model that had the burners in just the configuration I wanted (hence, the Kitchenaid). I figure at this time of my life, I don't need to spend any more time cleaning than is necessary. Stripping down and soaking and scrubbing the gas cooktop was too much of a project, and too much of a time waster. So it's a tradeoff. My sons hate cooking on it when they visit, but just a swipe and it's clean.

                                                                            1. I've got a ceramic.

                                                                              My house had the crappiest most entry-level electric coil stove I have ever seen...3x6" burners and only one 8" burner. You may not realize what a tremendous handicap it is to only have 1 big burner! Weirdest thing is, the previous owner did some really awesome renovations to the kitchen because he loved to cook, yet he completely cheaped out on the most important piece of cooking - the stove!

                                                                              Some friends were getting a new stove so I picked up their old one...I like it very much. It's easy to keep clean, the oven is accurate (and self-cleaning!) and it's got 2 x 8" burners (although it has the same issue that another poster mentioned - one 8" is at the back so a big pot blocks the controls or in some cases can't actually be centered on the burner). About the only complaint I have with it is that is slower to heat than my old coil stove, but the heating is much more even so I quickly learned to preheat pans and the oven a bit longer.

                                                                              I do not have gas service in my house...I could get it installed but to be honest I have used electric my whole life and I can't really say that I dislike it enough to go through the trouble and expense of hooking up to the gas main and having the lines run to the kitchen! I would definitely consider induction, though.

                                                                              1. Gas cooktop [with two high output burners and electric oven. Great deal on eBay, otherwise I would have a Bluestar.

                                                                                1. I have a basic gas stove, with the feature that gives you the one burner with more heat. I also rent, so this is what I was given, but I wouldn't trade i. When I have had to cook on electric, I tend to be frustrated. I grew up learning to cook on gas, so that probably has something to do with my preference.

                                                                                  1. I have an induction cooktop...I've had electric coil, gas and now induction and I find that induction has the responsiveness of gas, an unparalleled energy transfer (gas loses around 60 percent of energy as heat, whereas induction loses around 5 percent only), and is safe safe SAFE. Im not sure why most people don't go with induction..

                                                                                    15 Replies
                                                                                    1. re: freia

                                                                                      The only reason we have not is that an induction stove is quite expensive, the stove we have is working, and we have other, more pressing needs on which to spend our money. The minute our current stove goes kaput however, induction it is.

                                                                                      When I was quite young, my mother once purposely overloaded her washing machine or made sure all the clothes were on one side for the spin cycle so the thing would break and she could get a new machine. I should have asked her how many years it was before she told my dad what she did.

                                                                                      1. re: freia

                                                                                        I've gotten over the fact that there will always be people who will not use anything other than gas. My mom, for example, has seen the awesome-ness of my induction cooktop (her eyes almost popped out when she saw how fast things were being heated up), yet somehow she still thinks gas is superior and calls me an idiot (yes, that's right) for going induction with no explanation.

                                                                                        "Gas is better, end of story".


                                                                                        1. re: freia

                                                                                          safe safe SAFE. Im not sure why most people don't go with induction..

                                                                                          How is it safe?

                                                                                          1. re: Dave5440

                                                                                            Well, the principle of induction is that you need contact between the burner surface and a pot with sufficient iron in it for the cooktop to actually excite the iron particles. The friction caused by the moving iron particles creates the heat. You don't heat up the burner surface directly. So the actual cooktop stays much cooler than if you use electric/ceramic/gas. And if you take a pot off the burner, the burner is inactive until another pot with enough metal in it is put in contact with this. And there's a sensor that turns the entire cooktop off if a pot overheats.
                                                                                            SO...if my pet jumps up on the countertop and accidentally turns on a burner, nothing will happen unless there is a pot on the stove with enough metal to activate the burner, and I don't leave pots on the stove. If a newspaper or the mail gets knocked aside for whatever reason and lands on a burner that is technically on but no pot is on top, it won't catch fire. And if my mom with Alzheimer's forgets to take a pot off the stove, the cooktop automatically turns off. And if she forgets that the burner is on and takes a pot off the stove, nothing happens as the burner immediately stops functioning. That is so different from walking away from a gas burner that has been accidentally left on, or an electric coil burner. I know the electronic cooktops probably have an automatic shutdown for overheating, but I know my gas one sure didn't., and I used to worry that a burner would be turned on somehow or I would forget it and with 3 cats in the household (let alone little kids), well, you just never know what can happen.
                                                                                            Maybe the best part is that the cooktop stays cool enough to prevent any milk or god forbid preserves boilover from sticking to the cooktop. I simply move the pot away and can use a sponge to wipe up the mess without incident. The burner never gets so hot that I have to wait for it to cool and then use a scraper to get burned residue off the cooktop.On the downside, I can't light candles from my cooktop like I used to with my gas burner LOL!
                                                                                            I heart my induction cooktop!

                                                                                            1. re: freia

                                                                                              My son has a smoothtop range (slide-in, not cooktop) at his house. When he moved in I showed him the proper use, care and cleaning of it. (hope springs eternal, LOL!) No problem until his GF moved in and cannot seem to internalize the fact that the little red light means that the burner is still too warm for safe contact and assumes that any flat smooth surface is "countertop". Hence the phone calls along the lines of: "Um, how would we remove semi-melted plastic wrap from the top of the stove?" (or "wax paper" or "the outside of a plastic pen", etc etc)

                                                                                              One of these days she's gonna burn that house down, LOL

                                                                                              j/k I hope

                                                                                              (p.s. She does not cook. The only thing she makes is reservations or calls for takeout. They really should have a reality show "Zero to Hero Cooking Rookies" or something, LOL)

                                                                                              1. re: freia

                                                                                                I think in your situation induction is the way to go, I can see your points and it has got me curious about induction now , not that I'll switch but I'd like to try one

                                                                                                1. re: Dave5440

                                                                                                  I felt the same way so I purchased an inexpensive induction plate; then bought another of the same make and price about 5-6 years ago.

                                                                                                  The only problem is that it might spoil you for any other method of stove top cooking and you might have to do what I'm doing -- waiting for a full range induction cooktop top.

                                                                                                  1. re: Rella

                                                                                                    Do you mean one of those single plates? Do they plug into 120? What's a ballpark price for one?

                                                                                                    1. re: Dave5440

                                                                                                      This is basically what I have. I bought mine at Overstock. It is not the Fagor I have, but one that looks identical. They have several others on overstock. However, I like Amazon's return policy.


                                                                                                      But you can see on Amazon, they are all over the price range for a single induction plate. http://www.amazon.com/s/ref=nb_sb_nos...


                                                                                                      If I were buying, I'd think about this one. $66 and IMO good reviews overall.



                                                                                                      1. re: Rella

                                                                                                        I think I just might pick one up for the trailer, but 1800 watts that is a power hog, it will take the full potential of one circuit

                                                                                                        1. re: Dave5440

                                                                                                          I can't speak to that, as I have a full counter full of appliances going, some at the same time. I do know that I have used the toaster and the hob at the same time in the same outlet,, but I don't know if they are actually on the very same circuit. Sounds like you know your stuff, tho.

                                                                                                          Just for fun, I'll check tomorrow my manual and see if it is 1800 watts.

                                                                                                          FWIW. On my unit, there are many, many heat settings between 1 and 10, and the main setting I use most is 1. Once I bring something to a boil, 1 is enough to keep it simmering without burning or sticking. I rarely go over 3. I don't know if this means it uses less wattage for a lesser setting of 1. -- or if ... oh, heck, you know what I mean.

                                                                                                          1. re: Dave5440

                                                                                                            Here is from the manual of mine: which is a Berghof brand, I bought the two I have in in 2006 for $100 ea.
                                                                                                            "Powerful 1600 watts, temperature from 140 F to 390 F
                                                                                                            Multi levels of heating power
                                                                                                            Up to 150 minutes of timer settings
                                                                                                            Adjustable power(260w-1600w)
                                                                                                            Auto shut-off function and overheat protection."

                                                                                                            1. re: Rella

                                                                                                              Most kitchen plugs are are split(or should be according to the building code) so each outlet has it's own circuit, 1600 watts will draw 13.3 amps which is already over the 80% rule , I think (at least my mothers glass top does) it pulses at the lower settings but how much power it uses while it pulses I can't say

                                                                                              2. re: freia

                                                                                                As I mentioned in a previous posting, I 'will' go with induction, when there is an offering of an induction cooktop that utilizes the space for induction. I've only seen two - maybe three - induction ranges, but to me the space utilized was certainly not even a consideration to buy one - yet.

                                                                                                Several years ago, there were only a couple of manufacturers offereings of the induction cooktop only (installed on the countertop), now they are starting to make inroads.

                                                                                                I'd like to have it, especially since DH ruined one induction plate by turning on the ceramic cooktop burner instead of the induction plate burner. Took a lot of cleaning up off that ceramic cooktop of all that burnt-on plastic. Now I'm down to using one induction plate instead of two. So I wish the induction ranges would get going on manufacturing one that I'd like to buy.

                                                                                                1. re: Rella

                                                                                                  Yes, a range in induction is superhard to find. We have a separate oven area and a cooktop only. I can only imagine the pain of scraping plastic fused to the burner...blech

                                                                                              3. I have an 12 year old glass cooktop, which really works well. I wish it had a different burner arrangement or a larger overall top, but it heats up well and holds it steady. It is the best cooktop I've ever used. I have an convection oven built in under counter, and it has some flaws, but it bakes and broils really well.

                                                                                                If I could have had gas 12 years ago, I'd have wanted that, but there is no gas here, so I have electric. I don't know if I would choose a gas or electric stove or cooktop at this point. If it was between a crummy gas and a nicer electric, I'd choose an electric glasstop, especially if the cooking surface had a dark textured finish. I would always want an electric convection, self-cleaning oven, no matter the cooktop.

                                                                                                1. Four-burner gas [one 12.5K BTU, two 9K, one 6K] and a portable induction unit that lives in a nearby drawer and comes out for use whenever we boil a big pot of water, or use the pressure cooker, or need to simmer something for longer than ten minutes.

                                                                                                  If I could have my ideal cooktop, it would be one gas burner and three burners [or, even better, zoneless] induction. But this is probably it for the next decade at least.

                                                                                                  1. Stainless steel Dacor 6-burner gas range. It's great! Gas is easy to work with, because you can see the amount of heat to some extent, which I find easier to control than electric. I've never tried induction, but the idea is intriguing.

                                                                                                    22 Replies
                                                                                                    1. re: BananasFoster

                                                                                                      I bought my induction cooktop solely based on research and I tells ya, I have been amazed. It has the responsiveness of gas, heats FASTER than gas or electric, and keeps my mind at ease. I love it! And I was a confirmed gas range addict myself, too. I had to go with induction simply because gas requires a bigass exhaust system and that wasn't part of my new kitchen design. So glad I took the plunge!

                                                                                                      1. re: freia

                                                                                                        That's an additional reason I would not want gas (the mega exhaust requirements). But the main reason is that I know I could never truly get past the notion that having any kind of gas appliance in the house is like sitting on a powder keg. I know, I know, the modern ones are perfectly safe etc etc. It's just one of those gut things, you know? :-)

                                                                                                        1. re: skyline

                                                                                                          How is having a gas appliance like sitting on a powder keg? Your house is probably surrounded by buried gas lines anyway and these ones cause the most problems too boot. So you have an electric furnace, hot water tank, dryer and stove , up here I wouldn't be able to afford the bill. Also as a side note are you required to have MEGA exhaust requirements? just curious as I don't have any exhaust and have not had a problem in 9 plus yrs(knocking on wood)

                                                                                                          1. re: Dave5440

                                                                                                            Electric costs and gas costs seem to fluctuate. In the last 20 years, in two different households, we made these changes,

                                                                                                            1988 Changed from electric to oil heating for house heating

                                                                                                            1989Then Changed from oil heating to natural gas for house heating

                                                                                                            1990 Changed Water heat from electric to gas - gas became so cheap compared to electric that we had our own lines put in from the main road.

                                                                                                            Next house:

                                                                                                            1993 Propane and electric (electric for cooking)

                                                                                                            It would have been cheap to convert to gas for cooking at that time, and it was a hard decision to make. I'm glad I didn't purchase a gas stove even though I was not that happy with the Jennaire that came with the house.

                                                                                                            Several years later: when Propane became unaffordable for heating our house, we changed whole house to electric heating.

                                                                                                            We now use propane only for a backup for heating.

                                                                                                            All this due to fluctuation of prices of electric and gas.

                                                                                                            But this price fluctuation helped us make the decisions to change everything to electric.

                                                                                                            We have been living with this all-electric change for a number of years now. Happy about our decisions when I see that propane bill for the propane use that I only use for back-up heat.

                                                                                                          2. re: skyline

                                                                                                            Even the older ones were safe. I don't know what you mean by mega exhaust requirements. All this is regulated, and you can have the gas company check everything out.

                                                                                                            1. re: sueatmo

                                                                                                              "All this is regulated, and you can have the gas company check everything out."

                                                                                                              Checked out by the gas company or not, one will need sufficient air flow for a gas stove which is not required for any other stoves.

                                                                                                              1. re: Chemicalkinetics

                                                                                                                OK. I cannot remember that this was an issue for us ever, when we cooked with gas for about 16 years. We moved into a house with a gas cooktop, we moved into another house with a gas cooktop, and we replaced a gas cooktop. I cannot remember hearing a word about air flow. Is this an issue when the gas lines are run?

                                                                                                                1. re: sueatmo

                                                                                                                  Your previous houses have sufficient airflow. This becomes a bigger problem when using a more powerful gas range.

                                                                                                                  Insufficient air flow causes insufficient oxygen supply and inefficient combustion which causes increase level of carbon monoxide



                                                                                                                  Heat generation is another reason.

                                                                                                                  1. re: Chemicalkinetics

                                                                                                                    Also, new/newer homes are often much "tighter" construction than houses that were built in the 50s, 60s, 70s, even early 80s. The newer homes (or older homes having had a complete remodel with the same result in mind) are more energy efficient, experience less heat loss, etc etc. Use of mega insulation, double and triple pane windows, flashing, weatherstripping, heavily insulated attics and basements are more and more common. The older houses are much "leakier" when it comes to exterior/interior airflow but with the "tight" new construction you also have to pay more attention to house airflow/air pressures, especially if there are any open flame appliances being used.

                                                                                                                    That's why you see things like HRVs, whole-house air exchangers, etc, put into new(er) construction but they're never seen or needed in older homes.

                                                                                                                    1. re: skyline

                                                                                                                      " but with the "tight" new construction you also have to pay more attention to house airflow/air pressures"

                                                                                                                      Agree. This is a bigger problem with a well sealed house where the airflow is restricted.

                                                                                                                2. re: Chemicalkinetics

                                                                                                                  Really? Can't say any attention was place on air flow when I had a 40 gal propane gas tank installed on the side of my house to feed my rangetop and fireplace. Lines were checked to make sure they were of the appropriate size and didn't leak.

                                                                                                                  1. re: scubadoo97

                                                                                                                    Airflow/air exchange/air pressure isn't in the domain of the gas appliance installers, it's an overall house environmental air quality issue. It's not their area of expertise or concern. :-)

                                                                                                                3. re: sueatmo

                                                                                                                  What I mean by megaexhaust is that it needs an overhead vent system, you can't use a snorkel downdraft for example. SO my kitchen has a cooktop and a Double Stainless Steel Sink in the center island which is HUGE, more of a continent vs an island as it is 3 ft wide and 13.5 feet long. We did this because we wanted to take the back wall of the kitchen and do floor to ceiling windows instead of the wall to take advantage of the exterior view. SO a megaexhaust system that is overhead would disturb the sight lines as it would be centered over the cooktop in the middle of the room. I wanted a downdraft that could retract into the countertop and THAT could be paired with an induction cooktop (or ceramic or smoothtop or whatever) but I really wanted to duplicate the benefits of a gas cooktop. So now I have a thermador snorkel downdraft that retracts into the countertop when not in use paired with a 5 burner induction Thermador cooktop (in a stainless steel finish to match the rest of the appliances) that lets me have the same features as gas without needing an overhead exhaust system. I love my kitchen!

                                                                                                                  1. re: freia

                                                                                                                    Reading about your kitchen, I LOVE your kitchen, too! I know how much thought you have put into it. Cudos!

                                                                                                                    1. re: Rella

                                                                                                                      Hey there! Here are some photos! As you can see, the sight line would have been disrupted with an overhead vent. You can see the induction cooktop and the snorkel downdraft is integrated into the countertop on the far right photo. All the cabinets in the old kitchen were pulled away from the wall and the windows went in. I think it turned out well!

                                                                                                                      1. re: freia

                                                                                                                        Brilliant and beutiful. Thoughtful thru-and-thru. I love the stretchy sink hose. I have a similar one myself. The snorkel downdraft is something I considered myself when I was changing from the Jennaire downdraft situation that I had. Even love your inset in the wall -
                                                                                                                        I don't know if these are very recent pictures, but this time of the year with the trees turning is inspiring. You certainly did a good thing.

                                                                                                                        Thanks for the pictures, I'm sure everyone will enjoy them, too. Glad you posted them.

                                                                                                                        1. re: freia

                                                                                                                          That is one drop dead gorgeous kitchen. *Drool*

                                                                                                                          1. re: cutipie721

                                                                                                                            Thanks so much....at the risk of boring you, here is a photo of the coffee area with bar sink and the double wall ovens. Cabinetry by Ikea (seriously), tile work by yours truly (wall and countertops including the edging), and the view into the sunken familyroom which was redone at the same time...:)

                                                                                                                            1. re: freia

                                                                                                                              You haven't bored me. The only thing we have in common in the coffee area is I have the same espresso machine. My coffee area is a wreck of beans, water bottles, kettles, etc.

                                                                                                                              Nice refrigerator, too. Looks like you had a lot of big decisions.

                                                                                                                              1. re: Rella

                                                                                                                                Hey there! I sure did have a TON of decisions as this was only part of a basic home reconstruction process, complete with addition over the garage, new siding/deck/stonework, flooring, fireplaces, lighting, you name it. It took a year to complete...my favorite part is the kitchen! :)

                                                                                                                              2. re: freia

                                                                                                                                Total kitchen porn. I have a question for you though. How do you organize the cabinet above the oven?

                                                                                                                                1. re: cutipie721

                                                                                                                                  Hey there! I'm a minimalist...the double oven area has a cabinet above and a pull drawer below. The cabinet above has 2 shelves that are quite deep. The top shelf holds rarely used kitchen items, such as my piping kit, cookie press, pizza paddle, etc. Because its so high and deep and Im not 8 feet tall, I use a little stepladder when I need access. The lower shelf holds my baking pans and muffin tins and loaf pans. They all stack nicely so its never a bother. The pull drawer below holds my cookie sheets, cooling racks and broiler pans. When I designed this kitchen I assigned specific areas for each cooking zone and each cabinet, meaning that the pull drawers to the left of the oven hold oven mitts, silicone cooling pads and general cooking items (bowls, graters, saran wrap etc.). The cabinet to the left of the ovens holds all the coffee items, and other drinks items (near the bar sink). The island (continent?) has drawers and those hold my baking hardware. My Kitchenaid stand mixer is in a cupboard there along with 2 spice grinders. Since the pantry is to the left of the coffee area, all cupboards around them are pantry cupboards. We even have a dedicated cat cupboard with cat food, vet information etc. to keep it isolated and organized. The area to the right of the fridge holds dishes and cutlery and breads (toaster area). One cupboard there has all my storage items, since its near the fridge. Above the fridge, we have extra pyrex for storage plus extra plates and serving dishes. The island cupboards to the left and right of the stove hold pull out drawers for pots and pans, and the smaller drawers hold spatulas and other things stove related. The cupboard to the left of the sink holds the garbage. Under the sink is cleaning goods. Under the stovetop are my spices (it is actually dark and cool there since we use induction). This planning was done before the kitchen was purchased and influenced the kitchen design. The biggest benefit to this is that we don't have any real room for collecting kitchen gadgets etc. Everything is organized so a new addition means I need to move something else along, and THAT means that I don't accrue kitchen crap that I rarely use. :)

                                                                                                              2. Currently a 6 burner gas rangetop that's about 6 yrs old. Before that basic electric stoves.

                                                                                                                1. 2 houses ago :1956 Magic Chef gas. Cooked and baked like a champ.
                                                                                                                  Last house: new Frigidaire gas. Cooked ok but you couldn't light the oven if the electricity was out.
                                                                                                                  This house: builder grade GE electric. It has 2 big burners. Works well enough that I haven't really wanted to spend the money on converting a line after years of cooking with gas.

                                                                                                                  1. On our second induction.
                                                                                                                    Had a GE induction - it died, went to electric coil, hated it and now back on induction.

                                                                                                                    Would not have any thing else.
                                                                                                                    Easy to clean, fast and powerful!

                                                                                                                    1. Induction for 6 or 7 years now -- a built-in cooktop and a couple of portable units. I had gas before and liked cooking on it fine, but really hated cleaning the burners and racks, especially after a boil-over or spill.

                                                                                                                      One feature that I really love on my (Japanese) induction cooktop is the "tempura" button, which I've only recently started using. Push it and set the desired temperature on a digital display. The cooktop quickly brings the cooking oil up to the set temperature and holds it there. You can also spread old newspapers all around the pot to catch any spattered oil, so cleanup is a snap. Since there is no open flame and the ceramic cooktop surface stays cool to the touch, there is no risk of fire.

                                                                                                                      1. Gas. Yes, I like it, and no, I wouldn't switch.

                                                                                                                        1. Gas is the only way for me to go.

                                                                                                                          I've rejected moving to high rise buildings because they only have electric stoves.

                                                                                                                          1. I have gas now and it is by far, my preferred type of stove. I have had electric coils, ceramic and gas. I'd have to say my least favorite is the ceramic kind - if you are wondering why - try cooking food in a wok over a ceramic stovetop and it will become crystal clear.

                                                                                                                            3 Replies
                                                                                                                            1. re: Cremon

                                                                                                                              I stir-fried thinly cut chicken breast pieces just last night, and they came out very well. They were done very quickly. My large wok is flat-bottomed and sits directly on my glass cooktop. I don't know if my cook top would be considered ceramic or glass. It is about 12 years old.

                                                                                                                              1. re: sueatmo

                                                                                                                                Where I have had issues with anything on glass is with a normal, round bottom wok and making a thai or chinese dish like basil chili paste brown sauces or oyster sauce dishes where - when prepared in restaurants - the cooks use very high flame burners (40-50,000 BTU). I could never get that flash char flavor in my dishes like they achieve until I got a gas range with a 35,000 BTU burner. Electric stoves could never do it, and at my last home, the glass top was simply awful. I could make some dishes with it with flat bottom pans (like stir fries, fried foods and sautees) as you have but I couldn't achieve the high temperatures required for seared saucy asian dishes like those mentioned above. They all work, but I prefer gas because I have yet to find a limitation on what it can do. the other two worked but had limitations. When I bought this house, I chose a gas range based on my experience with the other two.

                                                                                                                              2. re: Cremon

                                                                                                                                I have ceramic, as I stated upthread. It gets plenty hot, but still if I wanted to use a wok, I'd probably try just putting a grate directly on a charcoal chimney starter. Either that or a propane burner for an outdoor turkey fryer (though I don't have one of those).

                                                                                                                              3. Gas...by far the best.

                                                                                                                                1. 30" 4 element induction cooktop. I'm very pleased with it. I'd like a zoneless one tho.

                                                                                                                                  1. I have a 6 burner gas Electrolux cooktop. I love it! It has 1 very large burner for stock pots, 1 very small burner for simmering on low. All others are more of the usual sizes. Got it 6 years ago as a splurge, and it's been fabulous.

                                                                                                                                    1. 5 burner gas cooktop. Next time it will be induction with a portable butane burner in case of power outages

                                                                                                                                      1. Gas. An old Magic Chef, how old I'm not sure (we are renters). I have seen one induction cooker in a friend's condo; I only know of ceramic cooktops from reading this and other cooking boards. Grew up with gas in Los Angeles - when I moved out on my own all but one of the apartments I had in both Southern and Northern California had electric stoves which are the WORST. I love gas stoves! One of the great things about NYC is that in general the buildings are so old that you rarely see electric stoves here - I never lived in a place with one and barely remember ever seeing one other than sometimes in public housing. This includes the places with the toilet in the hallway and the bathtub in the kitchen, the hastily-renovated lofts with the weird little appliances that you usually find in a mobile home, etc. I can't hate on what I haven't tried, but I can definitely say gas over electric.

                                                                                                                                        1. Induction and I love it.

                                                                                                                                          1. Ceramic - an almost 20-year-old Jenn Air cooktop. Love it because the temperature is easy to adjust, the burners get up to full heat in about 13 seconds, and the stove top is super easy to clean. I cook a lot, so cleanup matters to my husband, who is the one who does it. Unfortunately, we may replace the cooktop soon, and I'm reluctantly considering induction as they sound so much more reliable. I think we just got lucky with the Jenn Air, based on all the horror stories I've heard from other people about electric ceramic cooktops.

                                                                                                                                            My mom had gas stoves when I was growing up, and the flame/heat adjustability is great, but I have a slight gas phobia, due to a house not far from us blowing up.

                                                                                                                                            1. We are on our second induction unit.

                                                                                                                                              The first one was a GE and a power unit died after 6-7 years. We had GE insurance and they could not get parts, so they replaced it with a GE Monogram glass top electric coil. It was slower, and the temperature response was a drag. I sold it after 6 months and got another 36", 5 burner induction unit. IT IS THE ONLY WAY TO COOK!

                                                                                                                                              Most recently, see post on home cooking board , I used a 14" wok. Never needed high heat setting; more than enough power..

                                                                                                                                              5 Replies
                                                                                                                                              1. re: subal

                                                                                                                                                If you had esome sort of GE insurance, why did you not instist that they replace your broken GE induction unit with another GE induction unit?


                                                                                                                                                What exactly is a glass top electric coil? It sounds like an oxymoron.

                                                                                                                                                1. re: John E.

                                                                                                                                                  I think what subal means is a glass-top radiant-heat electric stove (as opposed to induction).

                                                                                                                                                  1. re: ellabee

                                                                                                                                                    I read the post to mean that the GE inudction unit failed and was replaced with a glass-top non-induction stove top. That's why I asked why it was not replaced with another radiant heat stove.

                                                                                                                                                    1. re: John E.

                                                                                                                                                      Understood your question to subal; I was responding to your 'oxymoron' point. It is probably less confusing to reserve the word 'coil' for electric stoves with the traditional, exposed coil burners, and use 'induction' and 'radiant' to distinguish betw the two types of electric smooth-top stoves.

                                                                                                                                                      1. re: ellabee

                                                                                                                                                        Oh, I was focused on the other part. We have a glass-top stove and I would never consider it an electric coil. That's reserved for the old, regular electric stoves.

                                                                                                                                              2. Currently running a 6 hob Electrolux Icon gas rangetop, it's fantastic. Formerly cooked on electric coils, ok, but wouldn't go back. Have cooked on daughter's glass top/ceramic top electric, has to be the worst way in the world to cook. They don't like them and I understand why. Have never used induction or halogen, so I have no opinion on those.

                                                                                                                                                1. Induction. Would never to back to electric or gas.

                                                                                                                                                  1. After recently completing a kitchen reno, I now have induction. My Miele cooktop has exceeded my expectations and, as others have said, I much prefer induction cooking to gas or traditional electric.

                                                                                                                                                    If it only were self-cleaning.....!!!

                                                                                                                                                    1. 30" 4-burner gas GE Profile range. Plan on trading up to a Bluestar once I am able to buy this apartment.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: Pedr0

                                                                                                                                                        I've read "Bluestar" referred to several times at chowhound. Are they particularly special?

                                                                                                                                                        1. re: Rella

                                                                                                                                                          They're not fancy but for the price, I think they're the best gas ranges out there.

                                                                                                                                                      2. We have a lame ceramic top stove. When we moved to our condo from our single family home (different city) we had to downsize and ended up with this joke of a stove. I would go back to gas in a heartbeat. The "tic tic tic" noise when you turn on a gas burner takes me back to my childhood. Sadness!!

                                                                                                                                                        1. We have had an induction cooktop for 4 years and love it. I have a viking gas cooktop at a cabin where the kitchen was redesigned at the same time I bought the induction and it is so much slower and so inefficient compared to the induction. The kitchen doesn't get as hot and it is much safer. It is hard for me to think of going back to gas after having the induction.

                                                                                                                                                          1. We recently got an induction cooktop. I'm amazed by the performance, it makes cooking much easier. Now I wonder why people are still using gas.

                                                                                                                                                            1. I use a single induction hotplate as my sole cooktop. It works well enough for 2 people for most things except pasta. (which requires I make a sauce, then take it off and boil water) I may or may not add a second hotplate eventually. Electricity is a problem so I might not, but may try anyways and see if my kitchen can handle 2 hotplates without dying.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: TeRReT

                                                                                                                                                                When I only had one induction hotplate I would boil the pasta for about half of it's cooking time, then take it off the heat and do the sauce (if it was a quick one). The pasta would continue cooking as it cooled down, it just got a bit slower. If the sauce required more than about 10 minutes I would cook it first, then the pasta, then take the pasta off towards the end of it's cooking time to reheat the sauce.

                                                                                                                                                              2. I have a GE Monogram 5 burner glass cooktop. I am considering an induction cooktop for our next home. I could also go with a combination of gas and induction. I've been thinking about buying a 2 burner induction portable and may buy it before the end of the year.

                                                                                                                                                                1. Gas

                                                                                                                                                                  Hate to cook on anything else. My kitchen growing up had electric because my mother was afraid of gas.

                                                                                                                                                                  1. The previous owner of my place didn't like cooking with gas, so he switched his gas cooktop for an electric one -- which I, a "gas" person, hate. The fittings are all still there, but I'm still trying to work up the money to reinstall a gas top. In the meantime, most of my cooking is done in the microwave or gas oven. Who on earth prefers electric to gas -- particularly so much as to change existing equipment>

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Muskrat

                                                                                                                                                                      If you've got a 50 amp circuit for your current electric, consider swapping it out for an induction range. All the speed and responsiveness of gas, plus the ability to hold a steady very low simmer better than the high-end gas models. Pretty much the only things gas does that induction can't is allow you to char something over an open flame or use a round-bottomed wok.

                                                                                                                                                                    2. Range cooker with gas hobs and electric convection oven, by bertazzoni, just had it installed, liking it so far

                                                                                                                                                                      1. Electric stove of little merit.

                                                                                                                                                                        1. Gas. Not high end. Would prefer induction but what I have beats electric.

                                                                                                                                                                          1. Currently, induction, electric ( both inside the house ) and gas outside, with a built-in BBQ/Rotis and Pizza oven.

                                                                                                                                                                            I've used gas at previous houses we've owned and lived in, and have it currently at some rental properties along with electrical combinations: Microwave, and an electrical BBQ outside on a terrace.

                                                                                                                                                                            An interesting observation my wife made recently is that the more we use induction including wok cooking, and steaming, THE LESS we use the microwave oven. The induction cooktop reheats food that fast, so we might actually pull it someday, and just go to a better exhaust fan.

                                                                                                                                                                            Would I switch ? No, I don't think I would, as it saves us on electricity and gas bills, it's easier to clean, and it is a quicker cooking medium.

                                                                                                                                                                            1. Gas. And yes. And no.

                                                                                                                                                                              Because I cannot cook on electric, and dislike smoothtops even more.

                                                                                                                                                                              I've never tried induction, and I'd give it a try... at someone else's house!

                                                                                                                                                                              1. Induction cooker (single burner) - 75%
                                                                                                                                                                                Gas - the other 25% (Pretty much only for the double-ring wok burner)

                                                                                                                                                                                If/when I remodel this kitchen, I'll probably go from a four-burner gas stovetop to two burners (NEED that double-ring wok burner), which is really all I would need. The induction cooker is portable, but since I use it every day, it stays on the counter - and I LOVE my induction cooker and would not trade it in for anything. And it was the cheapest induction cooker we found - about USD30 in Singapore (SGD32) There are days when I'd love a second one. I'm usually only cooking for the two of us, but his parents come to visit, and my mil uses gas almost exclusively - it's what she's more comfortable with.

                                                                                                                                                                                1. Induction, for a year now. I love it and wouldn't trade it for anything.