The $400 induction burner that killed my gas stove habit

I spent $400 on a portable induction burner last fall to test if I could ditch my gas range for busy nights. It boils water in under 90 seconds and the temp control is insanely precise, but I burned a batch of caramel because I forgot how fast it cools down. On the flip side, I still keep my gas burner for wok cooking since induction doesn't give me that smoky sear. So for sauteing and soups, induction saved me time and cleanup, but for charring peppers or stir-fry, gas still wins. What's your hot take on induction vs gas for serious kitchen work?

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emery_taylor1mo ago

My buddy paid $200 for a high-end induction burner last winter and still keeps his Coleman camping stove for charring tortillas. It's funny how we latch onto the one tool that does one thing perfectly, then build our whole kitchen personality around defending why we own four different heat sources. Sometimes I think the real habit we're killing isn't gas, it's the idea that one cooking tool has to do everything.