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Compared gas vs induction for my line and induction blew it away
Honestly, I ran a small diner in Pittsburgh for 8 years on old school gas burners. Last month I finally switched over to induction after the health inspector kept yelling at me about my grease trap. Tbh, I thought induction was gonna be some fancy tech that cooks uneven or breaks down fast. Ngl, I was dead wrong. The induction flattop heats up in like 20 seconds compared to the 3 minutes my gas range took. Plus the kitchen stayed way cooler, no more sweating through my shirt by noon. The only downside is I had to buy all new magnetic pans, which set me back about $400. Has anyone else made the switch and noticed a huge difference in cleanup too?
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barbaraw167d ago
Three minutes for gas? That sounds like waiting on a cold engine in January.
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