• Dave Choy

Which kitchen is better? Induction, gas or hob?

As in everything that affects the palate, the debate is endless: what is the best cuisine for your dishes? The answer depends on your preferences and your lifestyle. Cook as you live, live as kitchens.


It is perfectly possible to cook spending very little energy.


What is not so easy is to agree to the defenders of the gas (they argue that the hot heat is what gives flavor) with the fans of the induction (they answer that the hygiene is the first thing) and the followers of the ceramic hob (they say that nobody lives more comfortably than they do).


The controversy is served at all levels, from the great chefs who advocate (and advertise on TV) one or the other system to normal people who want to cook the same way they live.


Or live the same way they cook? In any case, the answer is: good.




Induction, gas, or hob?


The truth is that each option has its pros and cons, so the idea is to choose one or the other depending on the use we are going to give and, above all, our priorities in the kitchen design ... and in life.


Induction: clean and fast


An induction cook could present himself as an express chef:  today there is nothing faster and more modern to dispatch the dishes.




Although at first glance they look like a ceramic hob (glazed or ceramic surface), the magic is inside.


They turn on and do not heat up. You put your hand on it and you don't burn.


The explanation is the electromagnetic waves that serve to heat the vessel (instead of the classic electrical resistors).


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An induction cooker works because it magnetizes the material of the container.


For this to happen, the induction uses specific containers:  saucepans, casseroles, pots, and pans that must have magnetic materials in their composition (iron, cobalt, or nickel, mainly).


These materials, when magnetized, are agitated and the energy is released as heat.


In favor:


It cooks faster:  about twice as much as a normal ceramic hob. The water boils before and your dishes are ready right away, something that some chefs value very much.


They are very safe:  if there are children around the house, induction gives you the peace of mind that they will not be burned no matter how hard they try.


The food does not stick:  since the heat does not come from the fire towards the surface of the container, you will not be able to stick the rice and you will say goodbye to the charred food that is so difficult to clean.


You will also say goodbye to the food that fell on the hob and was petrified there.


They are the most efficient:  above gas and hob.



Against:


They can only be used with some containers:  specifically with those that include magnetizable materials (most metals and stainless steel, also enamels).


Pots and pans made of aluminum, terracotta, ceramic or copper will not work with induction. They simply will not heat up.


They are expensive:  approximately double their surface area and potency equivalent in glass-ceramic plates.

“Induction is for cooks who prioritize speed and safety. Efficiency at the service of the palate. ”

Vitroceramics: simple and functional


A ceramic cooker is someone adapted to their times, which is not complicated.


He does not want to run or fall behind and understands cooking as a functional and simple activity:  preparing food easily.


The ceramic hobs have been in the market for a few years now.


When they left they caused a furor among consumers and also inaugurated the controversy we are talking about: do you lose a lot of cooking when you say goodbye to the flame?


If the gas is banished, the fire is banished and there were chefs who invoked ancient traditions to discourage this change.


As much as it costs to accept it, in the end, it is a matter of taste. Do you know better what is cooked with flame? Who can decide? We do not.


What we know is that the hob gives great freedom when cooking:  any container can be used, it is fast, there is no possibility of gas leaks and they are an interesting option in terms of energy efficiency.

In favor:


Any container can be used: it is its great point of strength with respect to induction.


You do not have to complicate your life by choosing pots and it is very possible that a stew or a stew will retain its flavor better if they remain in a clay container.


They retain residual heat:  although they do not reach the levels of induction efficiency, this makes them an efficient kitchen that will save you and respect the environment.


They are relatively cheap:  compared to induction, you will spend approximately half to acquire a normal ceramic hob.


Against:


Cleaning can be complicated:  what falls on the plate will be charred and will have to be cleaned.


The food at the bottom of the containers may stick if we have heat and/or lack liquid (water, oil) in the mixture.


In addition, a ceramic hob requires moderate maintenance (periodic cleaning with specific products) to keep it in good condition and not scratch.


It is not the safest:  gas leaks are discarded, but the plate burns while it is active and also for a while after it has been turned off.


If there are children nearby, it is prudent to use the safety measures that most models incorporate (controls that can be locked, alarm lights that remain lit while the board is hot).

"The ceramic hob is for people who don't get complicated and understand cooking as a simple and functional activity."


Gas: the gastronomic option


There is no doubt that a gas cooker is the only one of the three options that allow cooking with fire, as it was done for centuries and since the beginning of time.



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According to most professional chefs, in some recipes, it is impossible to achieve the result of flavor and texture that is achieved with fire.


This explains why it is the option chosen in many restaurants.


A gas cook is a chef, or an aspiring chef, who refuses to give up the fire in favor of modernity.


At the palate level, the possibility of the gas to provide a very high heat output from the first second after ignition seems to be crucial.


In favor:


The favorite of professionals:  with or without a scientific basis, the reality is that most chefs praise gas as the best way to preserve flavors and textures.


It admits all types of utensils:  although it is necessary to take into account that some of them, depending on their structure, could suffer burns or damages.


Against:


It is not the safest: in addition to the obvious dangers of fire, it is important to have a gas installation that is checked periodically.


Complicated cleaning:  it is not the most practical and quick to clean kitchen.



"Gas cooking is preferred by professional chefs and is used in most restaurants."

What is the best rate for cooking?

The previous debate leads us to another question: what rate of electricity or gas suits you for cooking?


In the market, there are many options, and some of them allow you to customize your rate to facilitate situations such as for example that the energy goes out for free during the hours in which you cook more.


Check our catalog and choose the rate that suits your needs:

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