Induction or Gas? which one is better for you and your kitchen?
Let’s find out…
Round one: Heat
Induction
Magnetic coils turn your pan into the heater. The pan gets hot, food cooks, but the glass stays cool. No heat escapes, which means your kitchen won’t feel like a sauna while you cook.
Gas
Uses an open flame to heat the pan, but a lot of this energy escapes energy around the sides which heats your kitchen while you cook. Not ideal.
Induction 1 – 0 Gas
Round Two: Environment
Induction
This hob runs on electricity, which is becoming greener every year as the grid shifts to wind, solar, and hydro power. Induction hobs have zero indoor emissions. Safe to use, safe to be around, safer for the environment.
Gas
Relies on a fossil fuel to power it and carries risks of gas leaks, open flames, and indoor air pollutants like nitrogen dioxide (N02). It’s old technology that was groundbreaking in its heyday, but it’s now slipping behind on safety and emissions.
Induction 2 – 0 Gas
Round Three: Maintenance
Induction
The gold standard for cleaning. Since the glass surface doesn’t get scorching hot, spilled food doesn’t bake onto it. You can just wipe it down within minutes. It’s easy to use, even easier to clean.
Gas
This hob is a bit of a chore. You have to remove heavy cast-iron grates and scrub around the burners where food bakes on (because it gets too hot). It’s not as easy to clean, which makes it less practical and less time efficient.
Induction 3 – 0 Gas
INDUCTION TAKES THE WIN
Make the switch
Switching from Gas to Induction can be a tough decision, and you might be thinking ‘if it’s not broke don’t fix it’. But the reality is, Induction hobs are the future. They’re intelligent, efficient, and more friendly to the environment. And they smoke gas hobs on everything (pardon the pun).
