Professional chefs often prefer gas ranges for precise temperature control and quick heat response.
Gas flames have long been the preferred cooking method for professional restaurateurs and serious cooks. Just imagine the opening credits of Top Chef without that signature click and whoosh of a flame burner.
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.
When designing his own New York City kitchen, celebrity Chef Bobby Flay chose a platinum series stainless steel BlueStar oven gorgeously trimmed in antique brass. Did you know you can choose from 750 colors to configure your knobs, trim, and oven color? You can also customize your burner options.
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.
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.
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 Galarza is convinced chefs have outdated ideas about induction ranges and stovetops.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.
Gordon Ramsay is not someone who does things by halves. Unsurprisingly, the crowning glory of his new house is the half-million pound kitchen, a room designed and built as an extension, with underfloor heating and whose centrepiece is a £67,000 Rorgue cooker.
Joanna Gaines has built the kitchen for her upcoming cooking show around her stainless steel and brass La Cornue Chateau 150 range. Celine Dion, LeBron James, Blake Lively, and Ellen Pompeo all enjoy making magic and memories in their La Cornue kitchens.
Throughout the series, contestants will complete some of their challenges on one of five high-performance, ruby red BlueStar 48" ranges. Each of the 48" ranges feature three 15,000 BTU open burners, two BlueStar trademark UltraNova® 22,000 BTU power burners, one 130 degree simmer burner, and a 12" charbroiler.
Because the heating process for induction is both faster and more precise, you end up saving on your energy bill. It won't be a major difference, but given that an induction cooktop is about 5 to 10 percent more efficient than an electric smoothtop, it's still a better choice for the planet.
But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike.
Induction stoves are up to 10 percent more energy-efficient than conventional electric smoothtop stoves and about three times more efficient than gas stoves. And compared with gas, they're better for indoor air quality. They have a built-in safety feature.
I use it because it's better,” he said. “Induction stovetops are easier to clean, they're more responsive, and they are just as powerful, if not more powerful, than gas.
On pretty much every one of them, featured chefs like Gordon Ramsay, Rachel Ray, Giada de Laurentiis and Jose Andres can be seen cooking with gas.
And Larson says restaurants aren't just concerned about the cost of electric cooking. Some chefs worry about the food itself. LARSON: To ask them to switch to electric, they're just not going to be able to replicate the same techniques and experiences that they can do on a gas stove.
What makes the La Cornue Château range worth $100,000? The La Cornue Château range is handcrafted in France with superior materials, innovative features like the patented vaulted oven, and offers over 8,000 bespoke configurations. Its exclusivity and exceptional performance make it a true culinary masterpiece.
It's a LA CORNUE CHATEAU 150, it's 60" wide and it's priced at a minimum of an astounding $52,300 before freight and delivery!!! A 2021 Mercedes-Benz E-Class is $54,250. So the wife really likes the stove on Chip & Joanna Gaines new show Magnolia Kitchen. Had to do some digging to figure out who made it.
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.
What type of cookware do I use at home? Only HexClad 👉 it's just that good. Built with patented hybrid technology, this is how I cook my dishes to absolute perfection.
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.
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.
When you turn up the heat on a gas range, you immediately get more heat delivered to the food. When you turn off the gas, the heat is immediately removed. That rapid response is essential in a fast-moving restaurant kitchen, where chefs are preparing complex dishes to order.