I went from cheap induction (like those use for steamboat) to gas to back to a good induction cooker.

Pro and cons for both.
Gas
Pro
- more wok hei not due to higher heat but more freedom during cooking at max power. (combination of lifting the pan/wok + more vigorous pan/wok motion without fearing of scratching the glass top).
- can use with any type of cookware
- cheaper

Cons
- takes up space. Not as sleek
- gas does have some particles which don’t fully combust. Every time I use it, my air quality meter and air purifier spike. If you have an outdoor cooking area, then it doesn’t matter.

Induction
Pro
- heats up extremely fast. Much faster than gas.
- sleek and easy to clean
- consumes more power.
Cons
- only works with certain cookware
- power consumption. (Not just in terms of pricing, but those really high power induction will need a thicker copper cable, else your house gonna trip often.).

Don’t go with ceramic.
It’s slow and chances to stain and blacken the glass top is high.if your stove has one extra, there is no harm for the occasional cookware that’s not compatible, but know that it’s inconvenient to use that.

My recommendation…
If you’re living in a condo or a house where it’s inconvenient to have a powerful hood to suck the air out, go for induction.

Of course, if you live in a house with an outdoorish kitchen and have a maid to help you clean up, then by all means. Go for a gas stove.

This post has been edited by LegendLee: Sep 1 2024, 11:11 AM

You must use ferromagnetic cookware.
Aluminium, glass and copper cookware will not work without any ferromagnetic base.
Wok with rounded bottom will not work.

The cookware you have work. Good for you.

My point still stands.
Induction only works with certain cookware, like those you have pointed out.
It does not work with all.

For those moving from gas to induction, some of the cookware already owned might be useless with induction.

This post has been edited by LegendLee: Sep 1 2024, 11:58 PM