gas vs induction cooking

When it comes to designing your dream kitchen, countless decisions are made and with so much of a blu_line kitchen being customised, there is a lot to take into account. Everything about your kitchen comes down to personal preference, not only the aesthetics, but the way in which you use your kitchen as well. This includes layout and functionality as well as appliances and what will best serve your needs.

A big decision many clients face is the stovetop or method of cooking that will be installed and these days we are no longer limited to simply gas or electric. Induction cooking has become more accessible to the South African market and with it’s many impressive features, it is a strong competitor to gas. While each method holds it’s own pros and cons, what it really comes down to is your style of cooking. 

Gas became very popular because of it’s ability to create instant heat as well as the ability to better control the temperature of cooking by simply adjusting the size of the flame. The idea of professional cooking in your own kitchen played a huge role in the popularity of gas cookers in home kitchens. On a gas stove, one is not limited to the type of cookware you use, be it cast iron, stainless steel, stoneware or glass. It’s a method of cooking that almost has a sense of earthiness to it and results in food that holds a wonderful rugged chef feel. Induction on the other hand is a much sleeker, cleaner way of cooking. While modern day electric stoves have come a long way, induction cooking is a whole different approach to home cooking.

Induction cooktops use electromagnetism to create heat. A magnetic coil under each cooking zone along with an induction specific pot or pan work together to create an invisible magnetic field which instantly produces heat. The beauty of this is that when there is no pan on the cooking zone, no heat is produced, making your stovetop completely safe to touch. As with gas, induction provides instant heat as well as an incredible level of temperature control. Because of the sleek design and extremely focussed heat points, an induction stovetop is easy to clean and decidedly energy efficient. 

It’s difficult to say that one is better than the other because it really comes down to so many personal picks. Ultimately and given the space one might opt for a combination hob which easily incorporates a little bit of everything. We figured it’s not just about the food you produce or the way your stovetop fits seamlessly into your kitchen, though we agree that both of these are hugely important. It is also about the experience, the way you choose to turn raw ingredients into gourmet meals, the way you throw together tv dinners  on a Friday night or warm-up last minute leftovers. It’s about the life you live in your kitchen and what is best going to serve your family’s needs.