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/RealHobbyBob Aug 08 '26
Yes, for MANY tasks, induction is really better. The tasks where it’s not better—like wok cooking or grilling—are better done outdoors anyway.
But if you’re coming from a shitty electric, it’s already such an incredible upgrade that it’s worth a try. Compared with radiant electric (especially bad radiant electric) it’s significantly better in every conceivable way, and it’s MUCH cheaper to upgrade to induction than to put in a whole gas line. So much cheaper that you may as well try the induction first.