Two of the most popular stoves to go for are either gas, or induction. But which is the best to go for? In this article, I’m going to list out the pros and cons of both of them to help you better make your decision on which one to go for in your kitchen.
A gas cooker is where gas is used as the fuel to ignite the flame for cooking your food. Typically, you turn the gas on and click the ‘ignite’ button, which then produces your flame.
- You have instant heat, meaning that your food will heat up faster.
- If you need to turn the heat down, there’s no waiting around for your stove to cool down meaning that food is cooked more evenly.
- They’re perfect for a wok or any pan with a rounded bottom, as the flames will engulf around the side of the pan.
- They’re more energy efficient than electric stoves, as gas tends to be cheaper to run than electric.
- If you have a power cut, you should still be able to cook food. You will however, have to ignite the flame with a match or a lighter.
- If the gas is accidentally left on, you’re at risk of a fire in your home. Also, if the gas builds up it could be potentially toxic to you and your family.
- Gas stoves are often more expensive to fit, because working with gas is more dangerous than electric.
- It’s harder to roast any food because gas heat gives out moisture to your food.
An induction hob is very much like an electric hob, but safer. There’s an element underneath that is powered with electricity, which then transfers to a coil that produces a magnetic frequency which generates heat.
- You have heat very quickly, meaning you can spend more time cooking, and less time waiting for the heat to generate.
- Unlike regular electric hobs, heat adjustment is as fast as using a gas cooker.
- There’s no heat loss. You have to use specially made pots and pans for an induction cooker, which absorb all of the energy and heat your food. Visit this link for more information on how an induction stove works, and the right pans to use.
- The stove top stays cool, meaning there is less chance of you burning yourself (unless of course, you manage to touch the pan itself.)
- They are safer to use than gas cookers, because there are no harmful toxins that could damage your health.
- They look stylish in the kitchen.
- You can only use the induction ready cookware on these hobs. Regular pots and pans will not work.
- You cannot achieve a charring effect on food, like some chefs desire.
As you can see, both have their pros and cons, but which one will you go for? Think about the recipes that you create, and go by what you think would best suit your cooking style.