Yeah just dump that piece of shit outside and I’ll pick it up for you free of charge.
peanutbuttermache
I absolutely love induction. It’s better for the environment, better for the air quality in your home, faster and more accurate heating than gas, doesn’t make you sweaty if you’re cooking a long time, easier to clean, safer to touch, doesn’t heat up your pot handle.
It’ll be a pain to replace the gas line with 240v wiring though. You’ll also need a decent amount of room on your panel. 40-50 amps if i remember right.
But if you’re at all looking at an induction cooktop for environmental reasons, and I know you didn’t say you are, it’s way worse for the environment to buy a new stove than to just use your existing cooktop, even if it’s gas. It’s also better and cheaper to get a high quality vent system if you’re worried about air quality. Adam ragusea did an episode on his podcast about this a week ago.
katrileygirl
No! There is nothing like cooking on a gas stove!
Plus, you will need all new pots & pans that are specifically for induction cooktops.
holmesksp1
I would stick with that. Yeah you can sell it, but given the bulk, You’re going to be incurring a pretty significant value hit trying to get rid of it in a timely manner. On top of the fact that you have to deal with disconnecting the gas lines, setting up a 240 volt supply one or both of which are going to cost in the hundreds of dollars to set up. Induction is better, but gas is still great. For the home kitchen, arguably even a little bit better if you’ve already got it. You can cook on the stove when the power is out, You’ve got the same speed of response as induction. Only advantages induction has over a nice unit like this is efficiency and safety. And the efficiency cost savings are going to be offset by all the time and labor and value loss you’re going to incur from switching.
Felixir-the-Cat
You can always sell this one and get a new stove – people do it all the time.
rels83
I’m replacing my gas with induction. We’ve been in the house 10 years and range is almost 20 years old. We’re finally in a place to redo the kitchen and the stove is on its last legs. Some of the health and environmental stuff had come out when we made the decision, but mostly I just liked the speed and evenness of the cook, also the idea that my children could learn to cook with less risk of burning themselves. With the renovation we’ll have a gas grill right out the door if we need anything seared.
UrMomnEm
As someone who currently has an induction stove, I have purchased a new unit similar to yours for our new place. I also bought a great vent system for it. I can’t wait to use my new set up. It comes down to preference, but that is an amazing stove you’ve already got. I’d keep it and spend the money somewhere else.
bigmickeyblue
Madness what you got is amazing. induction is amazing why bother
suspicious_edamame
This is an amazing stove. I don’t see the point of using induction. Had one for a bit and did not like how it takes time to heat up and cool down. If you cook a lot and use different pots and pans, keep it. Otherwise, you’ll have to check if your pots and pans will scratch your induction stove. If all you do is boil pasta, then by all means, go for the induction.
twoaspensimages
You’ll have to sell it and buy a new induction range. Capping off the gas line is no problem. Running a 240v/ 50a line there could be interesting depending upon if you have access underneath or above. You’ll also need to know how much headroom you have in your panel. Have a licensed electrician do a Panel Load Calculation. And before some know nothing comments about adding all the breakers together. No, it is not as simple. Panels can have triple the amount of individual breaker amperage than the main breaker and that’s fine. It is all about the actual load your house is using.
We have an induction and we absolutely love it. Don’t listen to the what abouts. Here’s what you need to know. You might need to upgrade your pans. Roll them into the upgrade cost along with that fresh 240v line. Heavy pans work better. We have a mix of Demeyer and All Clad. Cast iron works of course. The carbon steel pans that are all over the internet advertising don’t work well. They are too thin and as such have really bad hot spots. If you can’t live without a non stick like I can’t, Scanpan CS+. La Creuset works great also. Really it comes down to weight. If it’s heavy and magnetic, you’re good. If you have a lightweight pan it can sing and yes it’s annoying. They heat plenty low to softly warm chocolate if baking is your thing. Some of them you can put a pan anywhere on it and it finds the pan and just heats that area. It’s amazing.
Ok-Answer-9350
Please get a countertop induction burner and see how you like it before swapping out that beautiful range. The 220V professional burners will be more useful than an underpowered $80 budget one.
GotenRocko
They are hard to find in this size but someone posted a nice looking 48″ induction range 2-3 weeks ago. I’ve been looking for an induction rangetop and have had no luck. Hopefully with the recent news about the dangers of gas cooking coupled with the rebates in the inflation reduction act there will be more demand for induction leading to more options becoming available.
mashga
I switched from gas to induction for environmental and health purposes (bad asthma after having COVID). I don’t miss gas AT ALL. Induction works even better. The heat responds instantly, it’s faster, and it’s easier to clean.
whsdecor
That is a beautiful stove. I had induction for 4 years. Hated it. Took too long to boil water.
Heat cycles on and off, so does boiling water. Have to clean it every day.
Living_Assistant_667
That’ll be a pain if you don’t yet have a 240v connection. I would personally keep the gas stove and invest the money into a really good vent.
likestocuddleandmore
Gas top and induction oven is best imho. You really don’t need gas for oven cooking and gas oven use a lot of gas, but induction stove top… it’s just not the same. Takes forever for stuff to come to temp and it’s just less satisfying.
17 Comments
That is one sweet ride. No
Yeah just dump that piece of shit outside and I’ll pick it up for you free of charge.
I absolutely love induction. It’s better for the environment, better for the air quality in your home, faster and more accurate heating than gas, doesn’t make you sweaty if you’re cooking a long time, easier to clean, safer to touch, doesn’t heat up your pot handle.
It’ll be a pain to replace the gas line with 240v wiring though. You’ll also need a decent amount of room on your panel. 40-50 amps if i remember right.
But if you’re at all looking at an induction cooktop for environmental reasons, and I know you didn’t say you are, it’s way worse for the environment to buy a new stove than to just use your existing cooktop, even if it’s gas. It’s also better and cheaper to get a high quality vent system if you’re worried about air quality. Adam ragusea did an episode on his podcast about this a week ago.
No! There is nothing like cooking on a gas stove!
Plus, you will need all new pots & pans that are specifically for induction cooktops.
I would stick with that. Yeah you can sell it, but given the bulk, You’re going to be incurring a pretty significant value hit trying to get rid of it in a timely manner. On top of the fact that you have to deal with disconnecting the gas lines, setting up a 240 volt supply one or both of which are going to cost in the hundreds of dollars to set up. Induction is better, but gas is still great. For the home kitchen, arguably even a little bit better if you’ve already got it. You can cook on the stove when the power is out, You’ve got the same speed of response as induction. Only advantages induction has over a nice unit like this is efficiency and safety. And the efficiency cost savings are going to be offset by all the time and labor and value loss you’re going to incur from switching.
You can always sell this one and get a new stove – people do it all the time.
I’m replacing my gas with induction. We’ve been in the house 10 years and range is almost 20 years old. We’re finally in a place to redo the kitchen and the stove is on its last legs. Some of the health and environmental stuff had come out when we made the decision, but mostly I just liked the speed and evenness of the cook, also the idea that my children could learn to cook with less risk of burning themselves. With the renovation we’ll have a gas grill right out the door if we need anything seared.
As someone who currently has an induction stove, I have purchased a new unit similar to yours for our new place. I also bought a great vent system for it. I can’t wait to use my new set up. It comes down to preference, but that is an amazing stove you’ve already got. I’d keep it and spend the money somewhere else.
Madness what you got is amazing. induction is amazing why bother
This is an amazing stove. I don’t see the point of using induction. Had one for a bit and did not like how it takes time to heat up and cool down. If you cook a lot and use different pots and pans, keep it. Otherwise, you’ll have to check if your pots and pans will scratch your induction stove. If all you do is boil pasta, then by all means, go for the induction.
You’ll have to sell it and buy a new induction range. Capping off the gas line is no problem. Running a 240v/ 50a line there could be interesting depending upon if you have access underneath or above. You’ll also need to know how much headroom you have in your panel. Have a licensed electrician do a Panel Load Calculation. And before some know nothing comments about adding all the breakers together. No, it is not as simple. Panels can have triple the amount of individual breaker amperage than the main breaker and that’s fine. It is all about the actual load your house is using.
We have an induction and we absolutely love it. Don’t listen to the what abouts. Here’s what you need to know. You might need to upgrade your pans. Roll them into the upgrade cost along with that fresh 240v line. Heavy pans work better. We have a mix of Demeyer and All Clad. Cast iron works of course. The carbon steel pans that are all over the internet advertising don’t work well. They are too thin and as such have really bad hot spots. If you can’t live without a non stick like I can’t, Scanpan CS+. La Creuset works great also. Really it comes down to weight. If it’s heavy and magnetic, you’re good. If you have a lightweight pan it can sing and yes it’s annoying. They heat plenty low to softly warm chocolate if baking is your thing. Some of them you can put a pan anywhere on it and it finds the pan and just heats that area. It’s amazing.
Please get a countertop induction burner and see how you like it before swapping out that beautiful range. The 220V professional burners will be more useful than an underpowered $80 budget one.
They are hard to find in this size but someone posted a nice looking 48″ induction range 2-3 weeks ago. I’ve been looking for an induction rangetop and have had no luck. Hopefully with the recent news about the dangers of gas cooking coupled with the rebates in the inflation reduction act there will be more demand for induction leading to more options becoming available.
I switched from gas to induction for environmental and health purposes (bad asthma after having COVID). I don’t miss gas AT ALL. Induction works even better. The heat responds instantly, it’s faster, and it’s easier to clean.
That is a beautiful stove. I had induction for 4 years. Hated it. Took too long to boil water.
Heat cycles on and off, so does boiling water. Have to clean it every day.
That’ll be a pain if you don’t yet have a 240v connection. I would personally keep the gas stove and invest the money into a really good vent.
Gas top and induction oven is best imho. You really don’t need gas for oven cooking and gas oven use a lot of gas, but induction stove top… it’s just not the same. Takes forever for stuff to come to temp and it’s just less satisfying.