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I had a De Dietrich induction hob for almost 20 years and it worked great. Still have it packed away but now use a wider Miele.
Induction has more power than domestic gas but the only disadvantage is that you can't keep
heating up stuff like you can on gas. Once the heat radiating back from the pan goes over a certain temperature it will shut off to protect the electronics.
So if you need to preheat something like a pizza steel or a pan for crazy sear temperatures
gas will be better.
sohi
Bainbridge
Ok back to the same fucking boring question AGAIN.
Induction or gas?
We are set on a range cooker and want one that is 100cm. The model that takes our fancy is induction only but they also do a gas version in 110cm but that kinda compromises our pans.
My issue is that I want this fucker to last 20 years, any idea if an induction hob will do that? Gas will do for sure. The whole top on this range is one piece of glass so if something goes it could be an expensive repair.
My main issue with induction has always been the touch controls which I really hate - but this range has the knobs on the front for control so it's just like cooking with gas in that respect.