For most home chefs forced to choose between gas ranges that heat quickly or electric-coil stoves that are inefficient and ugly, the answer is simple: gas. But there's a third option: induction stoves, which heat with a tightly controlled magnetic field rather than a flame.
Professional chefs typically choose all-gas ranges for their responsive heat control. They're typically less expensive than dual-fuel models but may not offer as many cooking modes in the oven.
If you asked someone at random—especially a professional chef—whether they prefer gas or electric stoves, chances are they'd say gas. Cooking is a precise art, and gas stoves offer the kind of control you need to get your dishes just right.
Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface. Also, induction technology warms the pan and not the surface or surrounding area, so very little heat escapes into the room.
And when it comes to stainless steel, you'll see a lot of All-Clad on this list. The pots and pans should last you forever if you take care of them — and are the undisputed favorite of chefs, both at home and in professional kitchens — because they're so durable and thoughtfully designed.
In terms of material, chefs tend to choose from a variety, including copper, stainless steel, cast iron, and carbon steel.
Ceramic: Indeed the healthiest material for frying pan and ideal if you're cooking delicate foods like eggs or fish. Its nonstick and toxin-free surface makes ceramic a must-have in your kitchen. Stainless Steel: Use it for stir-fries and evenly cooking food at high temperatures without worrying of leaching toxins.
Part of what keeps chefs from embracing induction cooking is tradition, maybe even the fear of hanging their reputations on equipment that's unfamiliar to them. Galarza is convinced chefs have outdated ideas about induction ranges and stovetops. Take, for example, the fear of shattering the glass surface.
There are many types of cookware that cannot be used on the Induction cooking surface. Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet) cannot be used.
For restaurant kitchens, the alternative to gas stoves is induction cooktops, which run on electricity.
Choose from either a gas restaurant range, which has a standing pilot light, or an electric model, which eliminates the need for a gas line hookup. Each commercial range we carry comes with either an open base for storing pots and pans or with a standard, convection, or space-saving oven for cooking.
Chefs tend to prefer gas because of the ease of temperature control. Electric stoves tend to heat up faster and have a narrow edge over gas when it comes to baking. Electric stoves also tend to be better at broiling and maintaining a consistent low simmer.
Versatile Cooking Styles: Because of its precise heat control, the gas stove is ideal for high-heat cooking techniques—such as searing and stir-frying—as well as for low and slow cooking methods—like simmering and braising.
However, please bear in mind that the heat from the pan will heat the surface. So why are professionals using induction hobs? Induction hobs are more accurate and controllable than gas, safer, and heats food up quicker than both gas and electric hobs.
You Too Can Now Create Food Like That Seen On Masterchef In Your Food Business... Get the CONVOTHERM C4EST-1010C easyTouch 11 Tray Combi Oven as seen and used in the latest Masterchef series it's readily available and very affordable.
Frequently Asked Questions: Best Gas Range Brands
Brands like Bosch, Sub-Zero, and Monogram are known for their reliability and long-lasting performance. They are built with high-quality materials and offer consistent cooking results.
Since induction is still a relatively new technology, an induction cooktop is going to cost more than the same-sized gas or traditional electric cooktop. 2. Special cookware is required. You must use magnetic cookware or the induction process won't work correctly and your food won't cook.
With an induction cooktop, boiling an egg would take about 15 minutes. An electric egg boiler saves you a lot of time. Since an egg boiler uses steam, it takes less time to boil eggs.
While induction cooking has many advantages, it is essential to consider the disadvantages of induction stoves as well. These include the need for induction-compatible cookware and a higher upfront cost compared to traditional cooktops. Additionally, induction cooktops heat up pans quickly which can cause severe burns.
Induction stoves also boil water faster than either alternative, and they're safer too, because you can't heat up a burner without a pan in place. Induction cooktops and induction ranges generally outperform every other kind of cooktop in Consumer Reports' tests.
Professional chefs often choose high-end, professional-style gas ranges for their home kitchens. Brands like Wolf, and Thermador are popular for their robust performance and precise temperature control.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike. Known for its durability and high heat retention, it can achieve an excellent sear or perfect sauté. And it can last a lifetime.