Apart from round bottom wok cooking, I have developed my new love with induction top. It is clean, it is fast, it is responsive. There is an induction hob for wok cooking, but I haven't cooked on one myself, and it is quite expensive.
For branding, I have an Asko myself which goes together with Asko gas wok burners. You shouldn't be disappointed with the usual leading brands from Europe e.g. V-Zug, Miele, Gaggenau, Neff, Siemens, Bosch, AEG, Electrolux for example, or an Australian brand such as Highland.
Make sure at least you get one bridgeable burner, it is very versatile.
I loved our induction cooktop at our last house... Boiling water was so quick and the cooling down of the area/hot plate was great too. My sister hated it though - she much preferred gas. (The raising/reducing heat annoyed her - she likes to just heat up a wok and then move it off the heat area to regulate, plus the dial on gas was easier for her). Of course induction world on the connection made with pot/pan over the 'spot' - moving it away turns it off... Induction pots/pans will cost a bit if yours aren't compatible. When I renovate our new place, I'm keen to replicate the kitchen I had at our last house. We don't get gas connections to our house, so it narrows my options anyway. Our induction cooktop was a Siemens ... Boiling water overflows (pasta with lid on pot) can shut it down (safety?)... Can be a bit annoying. Not sure if they all do that. If you are short on bench space, the flat surface and ability to get cool again quickly after use, can be very practical.
I don't mind my induction, it is a lot better than normal electric, and gas supply is inconvenient where I live. but from the point of view of cooking, there are some things I can only cook on gas. Induction has got a better heat for asian cooking cooking that normal electric, but because the heat still cycles up and down I find it quite challenging for certain things. The way it turns of when you lift off the pan is a pain for asian cooking, because you do need to lift it off occasionally. There are many hand made flat breads in the foods I want to cook i can't cook on the induction because the heat is not constant. Its just too temperamental. I also like to make crepes and each crepe will end up slightly different as the heat changes. So I would say, consider what you will be cooking. I like something with a high heat that I can keep steady but also turn right down to simmer when I need to. I like that about gas. The heat can be high and then you can kill it and let the food cook in its own heat.
Chanop
Gioenne Rapisarda
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