mano
Senior Member
- Joined
- Mar 9, 2011
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We recently bought an Electrolux induction range and are awed by it.
My wife hated our electric and our neighborhood isn't near a gas line so we decided on liquid propane. My grail was always a "pro" gas range. I'd worked with actual restaurant stoves and have friends with Wolf and DCS. I brought in a propane supplier and plumber to arrange for an LP tank and hook-up.
While researching ranges (Capital Culinaire was the front-runner) I came across induction. Further research and a brief demo of a single portable induction "burner" at Williams Sonoma convinced us it was the way to go.
I can't believe I'm saying this but induction kicks the butt of gas. Quicker, much cleaner with no burnt food or crevices, and just as powerful.
The only downside was having to replace 13 of the 18 pieces of cookware (not including lids) we'd collected over the last 30 years.
Even the stove portion holds the heat better than any we've ever owned.
Anyone else have experience with induction?
My wife hated our electric and our neighborhood isn't near a gas line so we decided on liquid propane. My grail was always a "pro" gas range. I'd worked with actual restaurant stoves and have friends with Wolf and DCS. I brought in a propane supplier and plumber to arrange for an LP tank and hook-up.
While researching ranges (Capital Culinaire was the front-runner) I came across induction. Further research and a brief demo of a single portable induction "burner" at Williams Sonoma convinced us it was the way to go.
I can't believe I'm saying this but induction kicks the butt of gas. Quicker, much cleaner with no burnt food or crevices, and just as powerful.
The only downside was having to replace 13 of the 18 pieces of cookware (not including lids) we'd collected over the last 30 years.
Even the stove portion holds the heat better than any we've ever owned.
Anyone else have experience with induction?