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I've recently got an induction hob and in some ways it's great. Super easy to clean, really powerful on the boost setting and very easy to get fine control of the temperature.
I don't like cooking on it as much as gas though. It's a bit harder to gauge what's going on without the flame (although I imagine this will come with practice) and, as someone else mentioned, the "heating" area doesn't match some of my bigger pans so don't heat up the whole pan evenly.
aggi-
The uneven heating is not really just a problem with induction.
This is on gas:
https://www.reddit.com/r/food/comments/760egm/update_i_reshot_heating_skillets_with_a_better/
sohi
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.