The saying “cooking with gas” depicts the ease and simplicity of cooking on a gas stove top. Gas is released and burnt instantly to apply heat directly to all varieties of cookware. Meaning that the heat is instant and can be instantaneously modified. No energy is required but a gas line is necessary for a gas stovetop making them a very economical and energy efficient option.
“Gas is great for char grilling veggies. I often char grill eggplants and capsicums over the open flame.” – Lauren
As gas cooktops heat using an open flame you need to be even more conscious of you and your children’s safety when cooking. Also, they can be finicky to clean as they have a bunch of working parts prone to spills and grease as you use them.
Heat is conducted via an electromagnetic field which heats your saucepan as an element. In induction cooktops, there is no open flame or knobs, and the ports have been known to heat extremely quickly (faster than gas). Energy use is also far more economical and it is extremely easy to clean with a quick wipe.
“I love using induction, I can boil a pot of water in just three minutes. I find that it gets hotter quicker than a gas top and you can control temperature more easily” recommends Lucy who recently switched from gas to induction in her home.
Due to its connectivity process, not all pans will work on an induction cooktop, any products made from stainless steel or aluminium will work well. Alternatively, you can test your current cookware by using a magnet to see if it will stick.
Induction also comes with a larger price tag than gas but many agree that the price is worth the precision and easy when cooking and cleaning.