…Or induction? As an architect, I help my clients make lots of decisions throughout the design process. One of the trickiest ones is in the kitchen – do we choose a gas or induction cooktop? It can be quite a dilemma and there are a lot of things to consider when making the choice including appearance, performance and cost. I also love to cook, so I’ve put together some of my thoughts on the pros and cons of each option to help you decide.
So which is the best option? Well that is really a very individual decision that depends largely on the way you cook and clean. My thoughts are that induction cooking gives you the control of gas with the low maintenance, easy-clean aspect of electric hobs.
The only thing that would hold me back from induction is the difficulty of traditional wok cooking. The shape of a traditional steel wok is such that it guides an open flame up the sides of the wok, and the foods we cook in woks rely on that spread of heat.
There are some induction hobs on the market that have a recessed surface for a wok to sit into, but I haven’t used any of them yet, so can’t really comment with any authority. For most induction hobs, a flat-bottomed wok is the only choice, so then you have to ask yourself – when does a flat-bottom wok become a frypan??
Perhaps the best idea for the undecided is the combination hobs that include both induction cooking and a gas wok burner. There are a few companies (like Asko and Miele etc) that offer these options – either as all in one or separate “combo” units. Whichever way you go – happy cooking!