I don't remember the details exactly, but license plates in the old days used to only contain 4-5 characters, something like that. Then hurr durr, "that would look like an old plate."

Someone made me post today , you know who you are …

That is WTF.

Neat technology! My first inclination is to go with a permanent gas fueled generator that will run as long as needed but something like this looks more appealing, especially if I can pare my electrical demand down low enough.

My heat is supplied via a boiler and radiant heat and need to keep the refrigerator going and both of those are fairly low power users.

In the process of designing my kitchen and I am torn between induction and gas. Used to gas but it's less efficient at my altitude and the shortage of heat is noticeable when searing/sauteing but have never cooked with induction. Plus, when your electricity goes out a gas stove is still totally useful while induction would not be unless the backup power can supply the required power.

Before you get too far, look into Boulder County's restrictions on gas. Seems like I heard something about them disallowing gas.

Since it didn't apply to me, I didn't pay attention. Could've been the city of Boulder, only on new construction, or other things that make it not apply to you. Maybe even it was just being discussed and isn't in play yet.

Speaking from experience and given profession, I'm going gas 100.0% of the time. Altitude be damned.

purchased a power bank specifically for flexibility
not yet hooked up to the main panel but coming soon
a gas stove was the only warmth we had during a three day power outage in 20* temps
the morale of the story is hot food

I’m remodeling my kitchen soon too and am pretty sure I’m going induction although I haven’t done more than cursory research yet. Always thought I’d want gas. Not changing my mind because kids get asthma allegedly, just have read some chef reviews that think induction is best.

27, you have experience with both? Why would you not have induction?

I'm really at the point where I'm going to send 240 and a gas line to my stove and be able to switch if I'm dissatisfied with the choice. Many of the manufactures have the same dimensions between their gas and induction.

27, what marknfw asked.

Doing research it appears that the average gas heating value delivered is 1038 BTU/cf but Xcel derates that to 825 BTU/cf in Boulder. I'm a little over 1000' higher than Boulder proper so it would lose 4% so it would be 792 BTU/cf which is significantly less than 1038. That 76% of the 1038 would translate to a 20k BTU burner outputting 15k which is still good but am I going to get the proper sear on my steak?

gd, the Boulder proposal to ban gas in residential new construction and remodels has not gone into effect yet but looks likely to pass. I'm about to have my boiler replaces with a high efficiency model and I'm running gas lines for a gas grill and a fire pit on my deck.

One downside of this fire danger is no more open flames. I don't want to be the cause of the neighborhood burning down.

I've been meaning to ask in the not steak cooking thread if anyone has induction and if they like it. I've got an old school electric stove right now and I'm ready to throw it off the mountain. So slow and not responsive at all. The only thing it does well is boil water much faster than a gas stove.

If you cook, induction will make you sad and you will wish you had gas. If you've cooked on only elec ranges your entire life it won't really matter. I cook enough where it would be a dealbreaker for day-to-day living unless I was in a beach hut or something.

That slippage on a typical 18k BTU gas range would be negligible in. You would still be able to brick a steak with ease!

I like your idea of why not both.

FYI

Good choice! When I had the basement finished, had them run an extension to the gas line up to the kitchen. House came with electric.

I'm no chef (or really even a cook), but even at my level, the difference between working with gas and electric is noticeable. Doubt you'll go back unless forced to.

Might consider plowing a gas line to the dryer area if it's easy, while you're up. Nice to have all options open.

MtBrother1, who spent many years as a cook in diners and cafes, went with induction in his home, but I'm not sure if gas was an option. They do need the special pans, but his induction stove-top will boil water as fast (or faster?) than my gas burners, even the 'hi-output' burners.

All of his entries posted by me in the 'eggs' thread were from his induction stove, which I think he's mastered.

It's not so much that the pans are "special", but that some pans don't work. Many pans that people already have work just fine.

I have been using an induction stove for 10+ years now. Honestly it's a real PITA (maybe the new ones are better). Material of your cookware is so important. My cast iron heats up super quick, but other pans barely get hot enough at the highest setting, so it's a total guessing game when buying cookware.

I could see why a professional would like it since they are probably far more familiar with cookware material and temperature control. I could also see why a beginner would like it since it boils water quickly and basic stuff like pasta and rice is just as easy to cook as on anything else. The people who are going to hate it the most are decent cooks who aren't professionals and are trying to cook new stuff all the time.

Again, mine is old, so I'm sure temperature control is much better, but I'd much rather have a gas stove and more annoyingly that is what should've been put in like 15 years ago since other appliances are gas based.

Those are some great points. I pretend to be a good cook and love to try to make new things. Heat control is super important to me and my current electric stove sucks.

I know induction cooktops have gotten very good over the past few years and cookware for them has also gotten more advanced. Most of my current pots and pans are AL based so they'll have to get replaced but they're needing replacement anyway. Will obviously keep the cast iron pans and enameled cast iron pots as well.

It's my understanding with the right pans induction is more responsive than gas and is way easier to maintain as the cooktop is flat and never gets any burnt bits since the cooktop itself never really gets hot. Contact heat from the pan but the surface itself creates no heat.

Downside to this: If a pan is even a bit out of true, it is useless on induction. I had to retire two of my favorite skillets way too early, because of how uneven the heating got. Very glad to have gone back to gas.

Good point. Any warpage in your pans will also be detrimental to cooking.

Also a lot of cookware advertised as induction will have a magnetic bottom to it and the remainder isn't actually magnetic and those pans are usable but definitely something to pay attention to.


As I mentioned, my cast iron gets super hot super quick, so yeah a gas stove wouldn't be doing that. And yes the stovetop itself doesn't get hot except from thermal conduction from the pan to the stove.

It just dawned on me that I haven't heard the rooster near me lately. I may have complained about him here sometime during the past few months, but that SOB obviously didn't have a functioning alarm clock as he crowed throughout the day. I hope somebody had a fine pot of chicken and dumplings with that SOB playing a starring role! I'm guessing that someone who knew where he lived registered a complaint or two.

Now if only the owls would catch enough prey to keep them quiet during the daytime ...