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Half gas, half induction

What do people think of having 2 gas burners and 2 induction burners? I want the benefit of induction for liquids, but gas for wok and roasting peppers, etc. The only way I can see is to use two separate pieces like Miele combi. Anyone using this setup? Thanks!

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  1. Nope, but that's pretty much what I'd like. Currently, my tiny kitchen comes with two radiant heat burners. We bought a single element induction cooker (they're very easy to find in Singapore), and I use that almost exclusively. I'd love to have gas as well.

    1 Reply
    1. re: LMAshton

      I'm hoping to try out an induction piece today at the store. I've never used one before. Thanks for sharing your setup!

    2. I'd love this, too. Sadly I think you're correct that the only way to do this now is piecing together smaller induction and gas units. The Miele combi induction units are not as fine-grained as those in full four-'burner' induction cooktops, though; I have a hard time seeing how their innards are any different than the cheapo Max Burton portable unit.

      Which is what I have, sitting on an aluminum cookie sheet over a near-useless small 'simmer' burner at the rear of my gas cooktop. Worth considering if you are already cooking with gas.

      3 Replies
      1. re: ellabee

        What do you mean about fine-grained? Do you mean the fact that it is one, big burner?

        1. re: sheckey

          By 'fine-grained' I was referring to the number and distance between power levels.

          On the Max Burton and those with similar innards, there are nine settings.* On several of the full cooktops, there are 19 or 21 or so; the lowest are lower than on the MB, and go up in smaller increments; the top 'power boost' levels are more powerful than the highest MB settings.

          The full cooktops also have one or more induction elements that are larger than the 7" on the MB portable unit; some even have one smaller one, so that you can use little 3/4 qt saucepans and the like. The Miele induction unit in their combi line are not impressive, and even less so given the high price -- the elements on their full cooktops are much more flexible/powerful/'fine-grained'.

          *In practice, for me, there are really only six levels on the MB portable: The lowest level is not *quite* as low as would be ideal, but is workable for a gentle simmer. Level 2 is an intermittent but pretty strong simmer (holds pressure on a 15psi pressure cooker), and level 3 is a boil. Level 5, the default when the unit's turned on, is powerful enough to bring a 4-qt pot of water to a boil quickly; I only use 7 when I'm heating a bigger pot of water. I've never felt the need to use 8 or 9; the unit's 1800W and I want to avoid stressing the circuits in this old house.

          1. re: ellabee

            Thank you so much for the detailed information.

      2. I like the idea of gas and induction, and would like it myself, but I don't see any point in getting a combined unit from one vendor. It seems to me that I would pay more and probably not get what I prefer in either. I would stick with a conventional four-burner gas range, and add a dual induction cooktop. That's more space, though. If space is limited, then separate dual hob cooktops, and a sepatate electric oven.

        1 Reply
        1. re: GH1618

          I've noticed people recommending separate vendor pieces too. It seems liberating actually. Thank you for your input!

        2. I've had the opportunity to use Miele's CombiSets primarily because there is a Miele gallery in town and they hold cooking demos. They offer great flexibility but at the tradeoff of 1) price, and 2 counterspace. I would have added a couple of CombiSet units but there's very little available counter so that idea was out.

          The CombiSet induction, while carrying fewer power steppings than an induction cooktop, isn't really like the Max Burton; low is low, and high is really quite powerful. Gets a LeCreuset grill pan screaming up in a hurry. It also requires a dedicated 240V line so be prepared for that when doing the installation.

          The induction wok CombiSet looks nice but doesn't work with traditional wok techniques (you can't flip).

          Depending on your cooking style and whether you really like the CombiSets, your best bet would be either what ellabee has already suggested (gas cooktop + single/dual induction), or the reverse, which is a 4- or 5-hob induction cooktop and a high-BTU wok burner if you're serious about the wok, or the CS1028 single-burner "wok" CombiSet (it does 8 KW, or 27K BTU).

          3 Replies
          1. re: wattacetti

            Thanks for the further info on Miele's Combi units, wattacelli. At the price they're asking (and with 240V requirement), I found it hard to believe the induction was not much better than the portable offerings.

            If I were starting from scratch, I'd take the second approach you suggest -- full induction cooktop supplemented by a high-BTU gas burner. The safety, cooler ambient temperature, and ease of cleanup are real advantages for induction -- but I'd never willingly give up gas entirely.

            1. re: ellabee

              if you think the Miele CombiSets are expensive, you should see what Gaggenau is asking for their Vario-series mix-and-match alternatives.

              It was pretty easy for me to go full-induction: resolving the ambient temperature issue and just one too many burns from flames inadvertently licking up the base of the handles pretty much made that a done deal.

              If I had the counterspace, the teppan plate would have been nice to have because sometimes you just need to do the onion volcano.

            2. re: wattacetti

              Thank you for those suggestions and all that detailed information.