Induction Cooking Versus Gas

Induction – To serious cooks, the most important favorable point about induction cookers—given that they are as or more “powerful” at heating as any other sort—is that you can adjust the cooking heat instantly and with great precision. Before induction, good cooks, including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial “inertia” in ordinary electric cookers—when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly.
But with induction cooking the heat level is every bit as instantaneous—and as exact—as with gas, yet with none of the many drawbacks of gas (which we will detail later). Induction elements can be adjusted to increments as fine as the cooker maker cares to supply (and nowadays that is very fine, especially at the critical low-temperatures end), and—again very important to serious cooks—such elements can run at as low a cooking-heat level as wanted for gentle simmering and suchlike (something even gas is not always good at). Someday, perhaps not so many years away, the world will look back on cooking with gas as we today look on cooking over a coal-burning kitchen stove.