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Myth #1:

Cooking with gas gives you more control

Truth #1:

Induction cooking responds far quicker to the temperature changes because it works with the molecular structure of the pan to more effectively control how hot and how fast you can get your pan. It does this by including temperature displays that help you fine tune your cooking to the exact degree. In doing so induction cooking offers you more control over gas and the result is faster and more precise cooking controls.

 

Myth #2:

The electro-magnetic radiation waves from induction are harmful.

Truth #2:

Electrical appliances such as an induction unit create Non-Ionizing or Low-Frequency EMF.

According to the National Cancer Institute there are no current studies that have been able to provide a link that Non-Ionizing radiation causes any adverse health issues such as cancer. In fact the natural radiation emitted from the sun is far more harmful than your induction unit could ever be.

Electromagnetic Fields and Cancer - National Cancer Institute

 

Myth #3:

Chefs or home cooks can’t preheat their pans therefore can’t sauté properly.

Truth #3:

With induction there is no longer a need to warm your pans prior to sautéing. Chefs developed that strategy to assist in the heating of their pans due to the woefully inefficient method of gas cooking. Also removing the pan from the induction unit doesn’t render the pan useless or the heat in the pan void. It’s no different than removing a pan from the fire. The pan still retains its heat.

 

Myth #4:

Glass surface of the induction equipment will crack/warp because it’s not able to withstand a professional kitchen setting. 

Truth #4:

Induction units do NOT use tempered glass and are instead installed with tempered ceramic glass. This distinction is the difference between tempered glass not being able to withstand temperatures above 600F and tempered ceramic glass which can withstand temperatures surpassing 1200F. This means the glass is significantly stronger and will withstand cracking and warping.

 

Myth #5:

Induction cooking technology does not accommodate wok cooking.

Truth #5:

Induction cooking has evolved to accommodate induction wok cooking. This new equipment is created for the wok to sit comfortably in the unit. This also has the added benefit of creating contact with all surfaces of the wok, making Wok-Hei achievable using induction. Induction wok cooking also has the added benefit of saving the average Asian restaurant 1 million gallons of water per year.

Myth #6: 

Gas cooking is more powerful than induction cooking. 

Truth 6: "With gas cooking, much of the heat is wasted away off the sides of the pan. Because of this, gas is 60% efficient, meaning that you may be losing up to 40% of the heat. That 23,000 BTU burner is effectively 13,800 BTU in actual heat to the pan." (Yale Appliance) With induction, the power is measured in watts (1,500 to upwards of 5,000) which is equivalent to about 5,000 to 17,000 BTU. With up to 90% efficiency, induction beats even the highest BTU burners. While gas pro ranges and rangetops have full power on most or all burners, induction power boost can only be used on one or two burners at once yet full power boost is so fast, it is only really needed for full pot boiling. - Yale Appliance 

Myth #7: 

With induction, you have to change out all (or most) of your cookware.

Truth #7: 

Most cookware today can be used with induction. While pure copper, cheaper aluminum and anodized aluminum are not magnetic and don't work directly on induction you can get a heat diffuser plate if you like. All cast iron, enameled cast iron, most stainless cookware and cookware that has a magnetic layer on the bottom will work. If a magnet sticks to the bottom, it is induction friendly. 

Myth #8: 

You can't char foods on induction (peppers, naan, tortillas). 

Truth #8: 

You can easily char and blacken peppers, tortillas, naan and more on a heated pan, cast iron works best. 

Myth #9: 

Cooking on gas gives you more control. (Part Two)

Truth #9:  (See Myth #1)

Also, with many induction tops you can have remarkable safety and control features such as Boil Over feature (if liquids flow over the cooktop, it will shut off), Plug & Play (Press to pause and resume you cooking), Connected Probe features (control cooking with a temperature probe), Auto Shut Off (if your pan boils dry, it shuts off), Bridge Function (Connect hobs together for grill and griddle pans), Auto Timed Cooking (Set you cooking to change or shut off ), App Driven cooking, Auto Connect to Ventilation and so much more!  

Myth #10: 

Gas appliances are always less expensive. 

Truth #10:

When it comes to ranges (oven and cooktop all in one), an all gas range is the least expensive because it is the most basic. The induction ranges and the dual-fuel (gas on top, electric oven) ranges are more expensive because they have many more features and options. For cooktops, gas is less expensive and less powerful than induction. Yet, when you factor in additional ventilation needs and costs as well as the need for additional fans or air conditioning (gas cooking loses upwards of 60% of the heat into the kitchen) with a gas cooking option as well as the loss of speed and efficiency of induction cooking then a gas cooking package can cost much more. Gas lines are also very expensive to run. For remodels, however, adding additional electrical capacity can get very costly.