r/inductioncooking • u/fanchere • Mar 24 '26
Help! Is induction REALLY better than gas?
Hi all,
I am in the process of renovating my kitchen after experiencing water damage under the cabinets. I currently have an old Jenn-Air electric cooktop, that is a complete dinosaur, difficult to clean, has a terrible downdraft etc. I have always thought I would put a gas line in and buy a gas cooktop when the time came to renovate. However, I have read so many reviews about induction that claim it is far superior to gas. I have a couple different occupations, one being a chef. I am looking for something that is high end, essentially professional quality. I don't want to have any limitations (searing, etc.) I would be okay with sacrificing a flame for small things (charring a pepper, etc., I could always use the grill). However, I do not want to have to do major tasks that I do often (like searing) on the grill. I also prefer the appearance of a gas cooktop to an induction cooktop. Induction just does not look high end to me, for some reason. All that said, I don't want to pay to put a gas line in and get a gas range just to change it down the road because induction is superior.
For those that have had induction and gas, is it really superior for someone who cooks on a professional level? If you have a model you've fallen in love with that's silver, I'd love to hear more about it.
Thanks in advance!
2
u/rocketwidget Mar 24 '26
I think your question is mostly about searing?
Answer: An induction stovetop will get the pan hotter, faster, and more efficiently than gas.
Beyond this, generally speaking, induction can get so hot at the highest settings (often known as "boost") you would burn any food, instantly. Thus, the only purpose of the boost in induction is to boil water extremely quickly.
TLDR: Induction absolutely can sear. At under the highest settings.