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Induction. Can portables replace tradition 30" cooktop?

We're getting ready to remodel our kitchen. Space is a little tight. I've been looking at 30 inch induction cooktops. Then I wondered, could I just get 3 or 4 portable induction cooktops, keep them in under the counter storage, and only pull out the ones I need for any given meal? Then I could replace the tradition cooktop space for more counter space.

Is this a crazy idea or does it have a chance?

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  1. I use a portable induction burner to replace half of a 30" range. The range is old, and the plastic knobs are falling apart. I've removed 2 of the coil burners, and placed a large plastic cutting board over the holes, and the induction unit sits on top of that.

    The combination works fine for me (cooking for 2). I'm inclined to the keep the combination even after I replace the range (I don't have enough counter space to place the induction burner else where).

    The induction burner gets most of the action, since it is fast and controllable. A remaining large coil burner gets used for pancakes and tortillas (things that need steady heat). A smaller coil is fine for slow simmer. Sometimes I'll start a dish on the induction burner, and transfer it to a coil for simmering, freeing up the induction for the next dish.

    For long term use I'd suggest getting a induction burner that is designed for commercial use. The case will be deeper, giving better cooling for the electronics. Controls should also be sturdier.

    3 Replies
    1. re: paulj

      Hi, PaulJ, what portable induction burner do you have? I 'm in the market.

      1. re: Pwmfan

        I have the lowest cost Max Burton (Toolup). I've written about for a number of years on this board. The only problem so far is that the surface plastic bubble on a couple of the heavily used control buttons is cracked - but the buttons still work.

        A search on that model should turn up a number of threads.

    2. I vote no! I've been cooking on an induction cooktop for over four years and love it. I own a Burton induction cooktop and it's fair but not great. Others have the Fagor and it sounds better. But I find my minimal dinner uses at least two burners. Once you put those on the counter you've lost any extra counter space basically. Also a big point is that when you're not using your induction cooktop it basically IS extra counter space. You can put things all over it. This is just off the top of my head, knee jerk, reaction so will be interested in others opinions.

      1. Hi, blackwing:

        Yes, you could do it, but visualize yourself with 3 or four cords, 3 or 4x the draw on your kitchen's 110V circuits, and 3 or 4 little islands floating around on your countertop.

        I would suggest that you consider, as Paul has suggested, a commercial 220V induction hotplate. I believe there are several models out there which are 2-hob appliances. The cost of these commercial units hovers around $400-$600/hob, so you're not saving a lot of money, but you still could stow them if you wanted.

        There may even be some 2-hob home induction cooktops available. One of those, plus a stowable 110V hotplate would give you both convenience and versatility in a small space.


        5 Replies
        1. re: kaleokahu

          Got to agree with Kaleo. Your plug-ins are 110V whereas your range is 220V. Using multiple plug-ins you will probably overload the 110V circuits in your kitchen.

          1. re: kagemusha49

            Though an electrician could easily change the 220v (50amp) to 110 (4 25 amp circuits?).

            I have a microwave, toaster oven, and induction on one 25amp circuit. I can use any 2 at a time. While the induction is 1800w, that's max. I usually use half power or less (e.g. 300). Microwave is an old 800w one.

            1. re: paulj

              Easaily, maybe. Cheaply, probably not, unless it's a personnal friend/family.

              You are looking at changing wiring, breakers. And you would/should probably have to have a dedicated circuit for each outlet, which will quickly escalate the costs.

              1. re: paulj

                Only a bad electrician could do that. If the 220V wiring is designed to take a max of 50 amps, it will burn out when you shove 100amps thru it at 110V.

                1. re: kagemusha49

                  I was thinking of the simple wattage calculation. Actually the 220 feed is three wires (or 4); so it's not going to be as simple as that.

          2. The thing about induction is, if the burners are off, it's basically counter space anyhow. The area around the other burners won't get as hot as with other fuel ranges because the heat is going directly into the cookware. And they're flat, so you'd be able to use the non-cooking space to hold bowls of prepped foods, or sauces or whatever you're cooking with. And a cutting board would be safe, there, too.

            2 Replies
            1. Morning blackwing94 -

              You have a great idea.

              It is already being done in some quarters. Take a look at this English video link for example:


              The Chef is Kenneth Hom, born in Arizona, USA, who championed the Wok and Wok-style cooking successfully in the UK for 30 years. Today a respected and well thought of man of the world, Mr. Ken Hom, has earned for his efforts a recently awarded O.B.E.

              Note the kitchen inside his home in France. All the beautiful copperware hanging in the world ( Perhaps you are you watching Kaleo ? ) in a beautiful French kitchen, complete with a conventional oven a stove.

              Yet there is a single induction cooktop, under his wok. Later that induction cooktop and wok goes outside in his garden, as his video continues.

              Initially I watched this video for his tips on a healthier method of wok cooking. Then I thought " Is his induction cooktop following his conventional oven and range, or is it the reverse ? " I think it is Form following Function.

              So it can be either, anyway you want. Do what works best for you.

              1. It depends.

                I cook for two most of the time. In my house, I'd need only two induction burners max. I'd prefer to also have one or two gas burners for certain things, like the wok ring (which my mother in law loves using). But general use, for the two of us, I use one induction cooker - that was all I had for two years in Singapore and it only drove me crazy when my husband's parents were in town, so cooking for four. While one dish is cooking, I'm prepping for the next and so on.

                One limitation of my single-burner induction cooker - the effective burner radius is only about 8", so pans that are bigger than that have cooler areas on the outside of the pan. For some things, it doesn't matter much, but for other things, it matters very much. I've been told that induction ranges don't have that limitation. I'd love to get a single-burner induction cooker that had an effective radius of, say, 12". Not sure if they're available where I am - I haven't seen them so far.

                1. I've actually heard of this. You can put the induction burners away after use, in a drawer, and pull out the ones you want when you want to cook. Whether this works well would depend on several things: will you need to resell your home in the future?; how much counter space would the units use for a typical meal; how quick do the units heat up; do you really want to get out burners every time you cook something.

                  I do think it would work in a home that also uses a regular oven, a microwave and other small electrics.

                  4 Replies
                  1. re: sueatmo

                    And that will never be resold :( The realtors we've dealt with over the years have told us that buyers have NO imagination. Hence, repainting, decluttering. Imagine what one would do if they walked into a kitchen with no cooktop. LOL :) or :(

                    1. re: c oliver

                      To a home buyer with no imagination that might be discouraging, but for an cooking enthusiast (CH) that might be a real plus.

                      One could then install the cooktop of his, or her choice. Leave a few coins on the table to facilitate this option, and it could be enticing for the buyer.

                      1. re: c oliver

                        Agree. But to be fair, even for buyers with plenty of imagination, how many don't want a cooktop or range? Do you want to shrink your pool of potential buyers to the ones who DON'T want a cooking appliance? That's a pretty small pool and could make your house a hard sell.

                        To go further, a cooktop isn't only about imagination. It's about loan approval, too. VA and FHA loan funding may not require the appliance be present, but they will require proper hook-ups. To make your plan workable for resale, perhaps you could leave the hook-ups in place and consider installing a cooktop before you list the home.

                        Still, as others have mentioned, induction cooktops make pretty decent countertops. I often park things on mine while I'm cooking.

                        1. re: DuffyH

                          Good thoughts here. If the home is already mortgaged, or paid for, the OP could probably do this. But if he or she ever needs to sell, a cooktop might have to be installed before the house is even shown. Even if you could find a buyer, as Duffy suggests, you could have trouble passing inspection and/or getting a loan.

                          In terms of usability, I don't see much of a problem, except I wonder what good extra counter space would do if you had to clear everything away right before you got out your hobs. I think making this work would involve extremely careful design, and would be for a special situation. I do think this might be an arrangement in the future though.

                    2. Thanks for the advice. We're in our 50's. Home paid off. We don't plan on moving. We're remodeling the kitchen for for the next 20+ years. Replacing a range and adding wall ovens so we ( actually "me" ) wont have to bend over as much in the future. Adding pull out cabinet pantries, making everything more accessible, stuff like that.

                      I'm just cooking for 2 most of the time but when I imagined (as pointed out by the kind comments) the electrical requirement and cords, and that there is not much functional different in counter top space and an induction cooktop, I went and looked at a Thermador 30" induction cooktop this morning. I'm sold. I also picked out a Thermador double wall oven.

                      Thank you for the nice and respectful comments. That's kinda rare in forums these days. Well done.

                      11 Replies
                      1. re: blackwing94

                        I've made many, many buying decisions, food and non-food, after consulting the kids here. An open mind is a wonderful thing :)

                        1. re: c oliver

                          <An open mind is a wonderful thing>

                          c oliver is good, c oliver is wise. I've seldom been so happy to have my mind changed as I've been here. :-)

                          1. re: DuffyH

                            HAHAHA! Duffy, I was the same. A former CH, who honestly I thought was a pretentious doodoo-head :) spent $7-8K on a high-end induction cooktop. I thought he was nuts. But then got to talking to another CH-friend who 'splained lots of things to me. Like you I never thought an appliance could make me so happy.

                        2. re: blackwing94

                          <I went and looked at a Thermador 30" induction cooktop this morning.>

                          Is it, by chance, the Freedom?

                          1. re: DuffyH

                            Oh, I SOOOOOOO want that. But can hardly justify it even if I could afford it :)

                            1. re: DuffyH

                              I asked about that model. The Freedom doesn't come on a 30 inch model. It sounds wonderful though. I assume the technology used in the Freedom will become the standard in a few years.... right about the time I'll be itching to upgrade. :-)

                              1. re: blackwing94

                                I used it in a class a year ago - after I already had induction. LOVED it.

                                1. re: blackwing94

                                  1. Well, poo!

                                  2. Yay for upgrades! :-)

                                  1. re: DuffyH

                                    I may be too old (67 in June) to need an upgrade :(

                                    1. re: c oliver

                                      Are you kidding? At 60, I KNOW I need an upgrade. Sadly, it looks like I'll be getting Knees when what I really want is Face 2.0. :-(

                                      Oh, you mean a cooktop?

                                      Never mind. ;-)

                              2. re: blackwing94

                                Well, enjoy your new cooktop. There are many here who have made the switch, and almost every one of us love our induction. I think you are lucky to be able to get a functional kitchen for yourself. May all your choices be wise.

                              3. In updating my kitchen we went with a 15" Wolf induction 2 burner stovetop along side a 15" Wolf gas 2 burner stovetop.
                                Maybe a 15" builtin induction unit and additional portable induction burners as needed?

                                4 Replies
                                1. re: nmawhb

                                  Curious why you would want both gas and induction.

                                  1. re: c oliver

                                    I love, love induction and use it much more than the gas. There are a few things one can't do on induction though.

                                    I use the gas to blister/roast chiles to peel them (which I do really frequently), my traditional tagine isn't compatible with induction and I have a couple of couple of old cast iron pans from that don't have flat bottoms (eg. one for ebelskivers).

                                    The induction is the one I use the rest of the time, unless cooking for a bigger group.

                                      1. re: nmawhb

                                        I can see the allure of a mixed cooktop array, and wouldn't mind having one. But to be fair to induction, I haven't cooked over gas in 3.5 years, not counting the grill, so I could be romanticizing it a bit. And the last gas range i cooked on was a big honking 48" model with 6 open burners and a built-in griddle.

                                        One thing's for sure, it was a welcome heater for my cavernous kitchen in those cold summers up in the Great White North. It didn't suck in winter, either.

                                        Yeah, I liked it a lot. Not so much on the cleaning, though. What a PITA.

                                  2. I'd recommend a cooktop. We're talking about saving very little space here, about 15", and as others have pointed out, an induction cooktop that's off *is* counter space.

                                    The burners on full cooktops have much more finely graded power levels than the portables (unless you're talking about something like the Cooktek commercial unit that costs almost as much as a full cooktop).

                                    I'm someone who's happily using a portable unit (Max Burton 6200) on a cookie sheet over the rear burner of a 30" gas cooktop (inspired by paulj). The front gas burner catty-corner to it is the most powerful one on the stove, the one I use for sauteing and stir-frying and the bulk of hands-on cooking. Anything involving boiling or heating-up or a long simmer happens on the induction unit. Twice a week or so I need to use a second gas burner.

                                    More than one portable is just a PITA, with cords and power issues. If you need more than one burner, and most people do for real cooking, get a cooktop.

                                    1. The ease of cleaning is definitely one of the advantages of an induction cooktop, in addition to being able to fine tune the heat and the speed of getting a huge pot of water boiling for pasta.

                                      1. Why not go with a small gas 4-burner-stove/oven? I had those when I lived in old downtown apartments above stores and they worked like a charm. Remember, if your electricity goes out, you can still cook with gas. Maybe get a portable induction for perfect deep frying temps -- That's all I want one for.

                                        12 Replies
                                        1. re: Muddirtt

                                          I think having a gas cooktop for electricity blackouts is both a good reason for having one, and a bad reason. Unless you are having multiple blackouts a year, I can't believe this would be cost effective. But, occasionally we experience catastrophic blackouts, and then the gas cooktop might be a life saver. But surely there are better reasons for having gas and induction? I haven't heard any good ones yet though.

                                          1. re: sueatmo

                                            Nor have I, sue. We also have a gas grill so we're never really down.

                                            1. re: sueatmo

                                              Have you read nmawhb's comment below? Seemed like a reasonable set of uses to me.

                                              1. re: sueatmo

                                                Hi Sue-

                                                We have such event now and then.

                                                For that we either use a alcohol flame fondue set, or the BBQ as Oliver mentions.

                                                When the mountain storms roll in the Jura region, a fondue by candlelight is actually a nice experience !

                                                1. re: sueatmo

                                                  My reason for having both is that I've cooked for 40 years on gas, and am completely in tune with the levels of flame and motions needed for the cookware I use.

                                                  The induction unit is a nice addition -- much more useful than the weak little "simmer burner" it replaced: vents directly up to the extractor fan; gives the ability to boil large quantities promptly and with minimal extra heat, while also able to maintain a low heat with no danger of flame guttering out.

                                                  I don't find induction as easy to use for highly interactive cooking, like sautes or stir-frying, or making a curry, or a roux-based sauce.

                                                  If I were to start over in a new kitchen with the option for gas, I'd have one big gas burner and an induction cooktop.

                                                  The power goes out at least twice a year here (for 4-24 hours), usually during ice & snowstorms, or in severe thunderstorms, so it's nice to be able to cook indoors.

                                                  There's nothing particularly expensive about a gas cooktop if you're already on a gas line; they aren't all Wolf or Bluestar.

                                                  1. re: sueatmo

                                                    ... which is why gas burners are so very very common in Sri Lanka. Or kerosene burners or wood stoves. Electric stoves I don't think even exist there, except on very rare occasions as one electric burner with three gas burners on cooker with a gas oven. Because power outages really are that frequent and can last all day or even for several days. In one house we lived, we lost electricity every single time it rained which, if you consider the two monsoon seasons, happened frequently. And our electricity was out for at least a couple of hours each time.


                                                    1. re: sueatmo

                                                      After cleaning cast iron with hot water, they get towel dried and heated on gas stove. Then swiped with Crisco shortening and placed upside down over medium gas flame until barely smoking. Can't do that with induction.

                                                      1. re: Muddirtt

                                                        I reseason over induction as you do except for the turning upside down. I've see no reason for that with an already seasoned pan.

                                                        1. re: c oliver

                                                          Ahh, ok. I've never used induction in all my 30 ott years.

                                                          Turning upside down makes it so the seasoning doesn't burn off the bottom until cooking. Flat griddles are done right side up, that's another story, and can't really help but have flame marks.

                                                          I guess since I have metal grates on my gas stove, hence scratching the cast iron, I have to "oil" the bottoms too. With induction, no need to fix any scratching.

                                                          1. re: Muddirtt

                                                            Ah, now I get. I wondered why you were seasoning the bottom. I guess I still wonder since you don't cook on the bottom :)

                                                            1. re: c oliver

                                                              I'm wondering as well, although I'm not sure I understand what is getting scratched.

                                                              Muddirtt, are you maybe trying to prevent rusting if the grates scratch the pan? Or, are you thinking that seasoning the bottom of the CI pan maybe helps prevent the grates from being scratched by the pan?

                                                              I've got hefty cast iron grates on my current gas stove. Those could scratch the bottom of a CI pan and get scratched, as well. But, the only time I've seasoned the exterior of the pan (with induction or gas stoves) or the grates was when I had to "scrub" with a wire wheel -- please don't ask :>) about that disaster. Otherwise, I've never had any problem with rusting. Do you maybe iive in a very humid, seashore type climate?

                                                              I do have a rectangular griddle with the ridged grill surface on the reverse side, but I've always done the seasoning/re-seasonings in the oven. For that matter, whenever I've done a full reseason on my other CI pans, I've done the "upside down" thing in the oven. Now, if I had a bad back, the stove-top way might be easier to manage because I would not have to bend over so much to move the pan around.

                                                              Or, maybe we can re-assure you that maybe you don't need to worry about the exterior base of your CI pan?

                                                              1. re: JWVideo

                                                                Central Iowa here. Humid about 4-6 months of the year. I've just always brought my machining skills to the cast iron table -- Oiling exposed metal is just in my genes, I suppose. Never really put much thought into it. My girlfriend's mom says I don't need to worry about the exterior bottom of the pan either but the metal stove grates do scratch the "high spots" on the bottom though. Maybe I should experiment with leaving it be, and just worrying about the interior. I'm still a 3-year newbie to the cast iron world.

                                                  2. I'm tempted to go induction instead of gas, especially after the positive responses to my post asking if anyone regretted the switch and defected from induction. One reason is the desire for more counter space. However, I'm now wondering if all that electronic stuff under the glass could be harmed. I'm not planning anything damaging (it is a glass top after all) but can anyone comment about special precautions (if any) that might be important? Thanks!

                                                    17 Replies
                                                    1. re: mcdcook

                                                      I've been cooking on induction for four years and take no precautions that I wouldn't normally take. It looks great and performs like the day I got it.

                                                      1. re: mcdcook

                                                        Hi mcdcook-

                                                        Our son in California purchased an induction cooktop to supplement his kitchen. This is a two-ring induction unit, from a US supplier Katom. The company Euro-dib is represented in Canada. His cost was $ 199. USD

                                                        My wife and I looked at it when visiting him last year. He has a gas cooktop, and was thinking of installing the induction unit next to the gas. I looked at it and thought it was only a portable, countertop set.

                                                        We called the rep in Canada who stated that actually, it could be either: Portable, or set into the countertop. We then measured the unit, bought a few tools and a diamond circular saw blade, and cut a rectangle into his granite countertop.

                                                        We also notch cut a space for the power supply, and to accommodate airflow to and from the induction coil fans. Our installation measurements were to allow the cooktop glass to fit down flush with the granite surface, and not above it.

                                                        (That is one precaution you might consider, the other being to use care when using a circular saw )

                                                        Clean-up was a bit of dust (we tented the area) and some wood substrate sawdust under the countertop. The power cord was just long enough to reach the electrical receptacle, which is 110 V US. The induction cooktop was then given a little silicone sealant, for boil-overs and to stabilize the mounting.

                                                        The unit works very well, and pots and pans can slide on or off the glass cooktop easily. Being recessed into the counter, it is quiet.

                                                        Materials came to around $ 78. to install. So the total was well under $ 300 USD, which is quite a savings over a full induction cooktop.

                                                        And he is happy with it !

                                                        1. re: SWISSAIRE

                                                          How satisfying!

                                                          A brilliant addition, and would be so at twice the price. (Which the project could easily have been without your donated labor. Hope all went well with the circular saw... <g>)

                                                          1. re: ellabee

                                                            Yes, we don't come cheap.

                                                            There are diamond tipped blades for circular saws of varying costs. Multiple cuts in granite (his being I think 3/4 inch thick) begins to destroy the blade for one possibly two cooktop applications.

                                                            Working in the granite dust is a dusty, gritty experience. We rigged a plastic tent, sealed with duct tape, and had a shop vacuum as a sort of ventilation exhaust. When finished that same shop vac then cleaned up the area, with the vac filter being tossed in the trash.

                                                            We tend to do as much as we can so we are able to understand the mechanics, design, and limitations of the project at hand. Years ago, while working in California, I decided to add granite to my small, American home. I learned the hard way.

                                                            I did the dimensions, engineering, and took it to the local hardware-home furnishing store. A small " L " shaped counter. In the kitchen section, I described what I was interested in.

                                                            Before I could give the dimensions or take out the drawings, the sales rep stated " Oh that'll be $5,000." I looked up from my attaché, and noticed that the rep wasn't even looking at me. Just like that.

                                                            When I pulled out the 5 drawings, the rep looked at the cover sheet for all of 2 seconds and confirmed " Yes, at least $ 5,000 for that job. " ( I should point out that no dimensions or drawing were on the cover sheet ).

                                                            What about the sink, I asked ? " Oh that will be extra, but we have a specialist do that too. " and I was then led to see every sink that I didn't want, or would be interested in.

                                                            I talked it over with a few other suppliers, and bought the tools I needed, plus a source on prefabricated granite countertops. My wife and I learned how to do it ourselves.

                                                            Total cost on that kitchen was $ 979.89 USD, including tools. That included the tools, new stainless sink, granite counter which we put into the back of our Suburban, and a new disposal, which we also learned to install. Please note that if you go this route, clean the circular saw of all dust and grit when finished, or you will be replacing that too.

                                                            Anyone can do it, and it can be fun, even if you make a few mistakes along the way. Insisting that my son was involved is part of passing along that learning experience. If that induction unit of his breaks down, or needs a repair, he knows how to do it without calling his Mom and Dad.

                                                            ( I hope )

                                                            1. re: SWISSAIRE

                                                              Agreed. We've saved tens of thousands of dollars doing things ourselves. We're not wealthy people so DIYing what we can allows us to have more. As we're getting older, however, we're doing less.

                                                        2. re: mcdcook

                                                          The only precautions are ones you'd take on any counter to minimize scratches: wipe up frequently to avoid dragging heavy bowls etc. over grains of salt, pepper, sugar, crumbs.

                                                          Most kinds of prep can be done on the cooktop without any risk to the glass-ceramic or to the underlying electronics. Probably best to avoid using a mortar & pestle on the cooktop, since pounding is occasionally needed, and certainly not without a good cushion (a squishy waffled silicone potholder makes a good undermat for a m&p on any counter).

                                                          1. re: mcdcook

                                                            I've only been cooking on induction for 4 months, and have to say that but for one thing I'm completely neutral on the whole gas-induction debate. That thing is ambient heat. Living in Tampa, it is fast becoming apparent that induction will be bliss come summer.

                                                            Now, when I lived in the Great White North, up Kaleo's way, gas was great year 'round. With summer temps routinely skyrocketing into the mid 70's, I really appreciated the big honking gas range we had. It did an excellent job of taking the chill off my cavernous kitchen/family room combo. Even in Ventura, Ca, it was nice. Summers there seldom saw temps much above 80.

                                                            Here in Tampa? Not so much. I hated the heat put out by my radiant electric range, with the pot completely covering the heating element. I've already noticed a difference between it and my induction range, especially this month as we're back into the 80's every day. I can't imagine how hot a gas range would be here.

                                                            But otherwise, I think they cook very much the same. The extra counter space is a nice bonus, though. :-)

                                                            1. re: DuffyH

                                                              DuffyH, Given that in nyc it's been so cold for months - and is still quite cool even today - I forgot that the reason I originally bought a portable induction burner was to reduce the heat in my kitchen in hot weather. As you indicate this is another advantage to induction.

                                                              It turned out that I used the portable burner so frequently it made us decide put in both gas and induction when we did the kitchen renovation last year.

                                                              We did the 15" gas and 15" induction units because together they were small enough to fit in our very small/nyc size, galley kitchen. Wolf was the brand we found that carried both in this small size.

                                                              1. re: DuffyH


                                                                I live in tropical countries. Gas stoves put out a tremendous amount of heat. Induction burners do not. I sweat like a pig cooking with gas. With induction I merely, ah, glisten.

                                                                1. re: LMAshton

                                                                  Hi LMAshton -

                                                                  Well said !

                                                                  I'll have to remember that line in Brasil.

                                                                  My wife and I are big fans of Peter Kuruvita. We spent one cold weekend watching all his Youtube videos on the flatscreen. Great recipes.

                                                                  1. re: SWISSAIRE

                                                                    We've since sold our Rio apartment but everyone laughed hysterically when I said that I was going to have an AC unit in the kitchen! (We couldn't do central for a couple of reasons.) I had it and loved it. I also had a slow cooker for those long braised dishes that are so loved there.

                                                                    1. re: c oliver

                                                                      All the locals laugh at me for wanting AC in my kitchen, too. Ah well. I still want it. :D

                                                                      1. re: LMAshton

                                                                        I caused great hilarity! We had to redo/upgrade all the electrical anyway so it was easy to justify. And made a huge difference.

                                                                  2. re: LMAshton

                                                                    Ah, yes, the kitchen glow. And everyone thinks it's just our love for cooking shining on our faces. LOL

                                                                    1. re: LMAshton

                                                                      As we say in the South, "Horses sweat, men perspire and ladies glow."

                                                                      1. re: c oliver

                                                                        That was taught to me as correct usage back in the previous century when I was in school in Virginia. :>)

                                                                        But, meanwhile, back at the point: like Duffy, I also am pretty much neutral on the gas versus induction thing except when it comes to the waste heat. My heat tolerance is far less than it used to be. Once upon a time, I was fine when the government had me running around in full gear in the mid-day sun at places like 29 Palms. Nowadays, I'm in trouble when it gets above the mid-70's. If I lived in a hot climate like Tampa, I would not have even considered a gas range.

                                                                        Where I live in the northern Rockies, we do not get many summer evenings where it is too hot to cook in the kitchen. We did get a couple of days in the low 90s last summer where I was cooking for a big July 4th party. Like c oliver, I had to throw an a/c unit in a kitchen window. (I can hear the laughter from those of you who had weeks of 100+ degree/95% humidity days.)

                                                                        On the whole, though, the waste-heat from gas burners is much less of a problem for me than it would be if I lived elsewhere.

                                                                        Truth be told, I'm not completely neutral. I do have an abstract preference for induction over gas. But, we cannot buy appliances in the abstract. Buying real appliances for a specific kitchen always means having to choose between varying mixes of design choices and engineering compromises. Many of those will have nothing to do with gas or induction. Sometimes the best mix for a person's particular preferences will happen to be the induction appliance, sometimes not.

                                                                  3. re: mcdcook

                                                                    I have a single-burner induction cooker. Having said that...

                                                                    Not long ago, I was deep frying and had a massive boilover. I think I must not have been paying attention or otherwise been having a really bad day. Anyway, oil spilled everywhere and got all over the induction cooker and all over the inside as well. I let it drain, cleaned it up, let it sit for a week or so to make sure the oil on the inside dripped out, cleaned it up some more, and gave it a try on the patio in case it burst into flames. It didn't. It's been working fine since. I really can't believe I didn't completely wreck it. And I only paid SGD32/USD25 for the thing.

                                                                    And despite me using it constantly, as in every single day for two years, it still has no scratches and I still use it as my first choice for cooking. And I take no special precautions at all as you can probably tell from my boiling oil incident.

                                                                  4. I'm going with induction indoors and a big honking 60k BTU burner outside.