Commercial use hopefully will help with the under-specced components that routinely failed when I last looked into induction. My gas stove hasn’t got a chip or board on it, which I appreciate.
I bought a $50 nuwave induction cooktop 3+ years ago and have since used it as my main stove, and even taken it camping. It’s still going strong and hasn’t shown any signs of wear and tear, other than a sticker peeling off a little. One of the best purchases I’ve ever made, I hate my gas stove.
The top thing I hate about it is that it releases toxic gas into the room, and I don’t (like most people around here) have a vent hood that vents outside. You can clearly smell when the stove, or especially the oven, is running. Better setups probably have less of an issue with this, but even commercial stoves need to be properly vented, and proper residential ventilation is just a rarity in the US.
The next biggest thing is that it’s just plain slower and less energy efficient than induction (or even electric). Energy efficiency isn’t a huge problem, since gas is just waaayyy cheaper than electricity, but I love the fast heat up times of induction, which are partly due to the great energy efficiency.
Air quality is a huge factor, but I also just like cooking on induction better anyway so there aren’t really any downsides for me besides maybe a minimally higher electric bill.
Not OP, but we’ve had two, multi thousand dollar, high end gas stoves from different brands, and both have had fucked up igniters that constantly need to be cleaned, and in some cases replaced yearly. $300/yr in igniters for cooking breakfast and dinner on it. At one point, the oven broke, and the repairs took three actual months, which was insane. I’ve never had any problems with any stoves aside from these gas ones. Extraordinarily unreliable, especially when the igniters don’t work and you have to light them by hand.
We keep our range and stove in immaculate condition, and it’s still fucked up. It’s most likely our last one.
under-specced components that routinely failed when I last looked into induction.
Whether mine is an outlyer and this is survivorship bias, but my Frigidaire range from 2007 (2 induction + 2 electric thermal) from 2007 is still going strong with zero failures or repairs.
I think it’s the ones with the capability for “overdrive” were the worst; people used them (as one does) and they simply failed a heat death. Yours may have survived because you’ve got the hybrid, or because it was early before they engineered in the cost savings… If the bean counters let them use then correct components, they’d work well.
Commercial use hopefully will help with the under-specced components that routinely failed when I last looked into induction. My gas stove hasn’t got a chip or board on it, which I appreciate.
I bought a $50 nuwave induction cooktop 3+ years ago and have since used it as my main stove, and even taken it camping. It’s still going strong and hasn’t shown any signs of wear and tear, other than a sticker peeling off a little. One of the best purchases I’ve ever made, I hate my gas stove.
Could you share some details on what you hate about it? I’m super curious. I like everything about my gas range, except for cleaning it.
The top thing I hate about it is that it releases toxic gas into the room, and I don’t (like most people around here) have a vent hood that vents outside. You can clearly smell when the stove, or especially the oven, is running. Better setups probably have less of an issue with this, but even commercial stoves need to be properly vented, and proper residential ventilation is just a rarity in the US.
There has been proper research that shows that pollution from gas stoves contribute to thousands of deaths annually, and that they release toxic gasses even while turned off. Gas furnaces are specifically designed to vent 100% of their air outside. That’s the general guidance with anything gas-powered, except for stoves and ovens for some reason, which vent exactly 0% of their air outside.
The next biggest thing is that it’s just plain slower and less energy efficient than induction (or even electric). Energy efficiency isn’t a huge problem, since gas is just waaayyy cheaper than electricity, but I love the fast heat up times of induction, which are partly due to the great energy efficiency.
Air quality is a huge factor, but I also just like cooking on induction better anyway so there aren’t really any downsides for me besides maybe a minimally higher electric bill.
Not OP, but we’ve had two, multi thousand dollar, high end gas stoves from different brands, and both have had fucked up igniters that constantly need to be cleaned, and in some cases replaced yearly. $300/yr in igniters for cooking breakfast and dinner on it. At one point, the oven broke, and the repairs took three actual months, which was insane. I’ve never had any problems with any stoves aside from these gas ones. Extraordinarily unreliable, especially when the igniters don’t work and you have to light them by hand.
We keep our range and stove in immaculate condition, and it’s still fucked up. It’s most likely our last one.
Just use a BBQ lighter, way cheaper.
This is the main thing. Gas doesn’t need power.
Whether mine is an outlyer and this is survivorship bias, but my Frigidaire range from 2007 (2 induction + 2 electric thermal) from 2007 is still going strong with zero failures or repairs.
I think it’s the ones with the capability for “overdrive” were the worst; people used them (as one does) and they simply failed a heat death. Yours may have survived because you’ve got the hybrid, or because it was early before they engineered in the cost savings… If the bean counters let them use then correct components, they’d work well.
You haven’t seen the new gas stoves yet. Touchscreens to control the burners. Brilliant, haha.
Oh, I know. I bought this one specifically because of it.
That’s your own damn fault if you buy one of those
It’s the future!