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I finally picked between a gas stove and an induction cooktop
Last month my old stove died in the middle of making chili. I spent a whole weekend going back and forth between gas and induction. Ended up choosing induction because my friend said gas was heating up her kitchen too much in the summer. First week was rough getting used to the touch controls and flat surface. But now after 6 weeks I can boil water in like 2 minutes flat and the kitchen stays cool. Anyone else make the switch and struggle at first?
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fionat555d ago
Oh man the learning curve is real. I had the same exact problem with the touch controls the first few weeks, kept accidentally tapping things while wiping down the surface. What finally clicked for me was realizing you gotta press firmly and hold for a split second, not just tap it quick like a phone screen. Also I learned the hard way that not all pans work right, had to go buy a cheap cast iron skillet from the hardware store and it turned out to be the best thing for searing meat. The boiling water thing blew my mind too, I timed it once and it was under 2 minutes which is insane compared to my old gas burner. And the kitchen staying cool during summer is a game changer, no more sweating over the stove when its 90 degrees outside. I still miss cooking over an open flame sometimes but I think the convenience and speed won me over after about a month.
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fionat555d ago
You said "the kitchen stays cool" and that is honestly the thing that sold me too. I live in an old apartment with no AC and cooking on gas in July was actual torture. Induction changed everything for me. But yeah the pan thing is real, I had to throw out half my old pots and buy new ones because they were warped from the gas flame and wouldn't sit flat on the induction surface. The touch controls drove me insane for a solid two weeks, kept thinking I broke it until I figured out the press and hold trick too. I still miss the instant visual of a flame sometimes but I would never go back now.
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