seth_nguyen•14d agoProlific Poster

Had to pick between a gas range and induction for the new setup at my pop-up near Portland

I was staring at a $1400 budget and couldn't decide between a 6-burner gas range or a 4-burner induction with a portable oven. Ended up going with the induction because the space was tiny and I was worried about ventilation. First week was rough adjusting to how fast it heats and cools, but after 3 services I think I prefer it for most stuff. Anyone else switch and feel like they lost control over searing?

2 comments

2 Comments

troy_butler714d ago

Whoa, try putting a cast iron pan on induction and you'll actually get better sear control than gas.

the_jenny14d ago

Cast iron on induction is one of those things that feels wrong until you try it, and then you realize gas has been letting you down this whole time (uneven heat, anyone?). It's like when I finally switched from a wired vacuum to a cordless one and couldn't believe how much easier everything got. There's this whole pattern where the "classic" method hangs on for nostalgia even when the newer tech just works better for daily use.