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My big switch from gas to induction at the restaurant last year
I ran a 12 burner gas range for over a decade, swearing by the open flame. Then we did a full kitchen reno in 2022 and the owner insisted on putting in two 36 inch induction tops. I fought it hard, but after the first month, I was sold. The control is unreal, especially for delicate sauces. I can drop a pot of cream to a bare simmer in seconds, not minutes. Boiling a huge pot of water for pasta is almost twice as fast now. Anyone else make this jump and find it changed how you cook certain dishes?
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derekp702mo ago
Sounds like you fought the future and lost.
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perez.christopher25d ago
Double check that you actually meant "fought the future" or if you just mean you think people who like gas are stuck in the past. What exactly about a flame you can see and control makes it "the future" to you? I'm not trying to argue just curious if you think induction is somehow more advanced than gas or if you just prefer the tech novelty.
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Respectfully Derek, that control sounds nice but gas just feels right for real cooking.
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