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I finally ditched gas for induction and it was way cheaper than I thought | Commercial Kitchens - nhfree.com

I finally ditched gas for induction and it was way cheaper than I thought

Been running a 6 burner Vulcan for 8 years in my little diner outside Cleveland. But with gas prices going nuts and the hood maintenance getting old, I called a guy about a 36 inch True induction range. Figured it would cost triple what I paid. Actually came in under 4 grand installed. Kitchen runs way cooler now too. Only thing that bugs me is how fast it cools down when I drop a new pan on the burner. Anyone else switch and stick with it?

3 comments

3 Comments

tarajenkins3mo ago

Drop a cold buttered pan on there and the burner gives up for a minute" - that's exactly what gets me too. I swear my old gas range would hold heat way better when I added cold stuff to it. Makes me wonder if I'm just too used to the old way, but the speed of bringing a stockpot to a boil still blows my mind every time.

xenawhite5mo ago

Yo did you have to upgrade your hood situation or was the install pretty straight forward? Because I switched my home kitchen last year too and the cool down thing is the WORST when I'm trying to do multiple batches of something. Like I'll be making grilled cheese and the second I drop a cold buttered pan on there it's like the burner gives up for a minute. But honestly the speed of boiling water is what sold me forever, I timed it once and it was literally half the time compared to my old gas stove. Plus no more scrubbing those stupid burner grates every weekend, that alone was worth the switch for me.

gracea195mo ago

Wait, did you have to get new pots and pans too? I switched my home kitchen over last year and it was honestly the best change I ever made. The cool down thing drives me crazy too, especially when I'm making pancakes and dropping cold batter on the burner. But the speed of boiling water still shocks me every time, it's like twice as fast as my old gas stove.