I’ll be changing from gas to induction in October. Excited to get this gas stove behind me with all the known health risks, but kinda nervous as someone who cooks a ton to learn induction. But everyone seems to love it so I’m sure it’ll be a fine transition.
Induction stoves are great to cook with, I’d say they are better than gas for almost everything. Probably a wok is the only one most people will have an issue with, and having been stuck with an old electric coil stove in the past and managing to make decent stir-frys I really don’t think that moving to a flat bottomed wok on an induction stove should be a deal breaker.
Induction is way better. You’ll learn to use it in less than 5 minutes. The responsiveness is way faster, and depending on your stove, much easier to set levels too.
I’ll be changing from gas to induction in October. Excited to get this gas stove behind me with all the known health risks, but kinda nervous as someone who cooks a ton to learn induction. But everyone seems to love it so I’m sure it’ll be a fine transition.
Induction stoves are great to cook with, I’d say they are better than gas for almost everything. Probably a wok is the only one most people will have an issue with, and having been stuck with an old electric coil stove in the past and managing to make decent stir-frys I really don’t think that moving to a flat bottomed wok on an induction stove should be a deal breaker.
Induction is way better. You’ll learn to use it in less than 5 minutes. The responsiveness is way faster, and depending on your stove, much easier to set levels too.
Here’s a crash course in using an induction stove: it make metal hot
The problem may be with my wok