leo567•17d ago

Switched from gas to induction at the diner I work at near Pittsburgh. Never going back.

The owner finally caved and got a 6-burner induction setup after the old gas range kept having pilot light issues. First week was rough with the learning curve, pans wouldn't slide, had to swap out half the cookware. But after about 2 weeks I noticed the kitchen stays way cooler, no more gas smell, and the heat control is instant. I can boil pasta water in like 4 minutes flat now vs 10 on gas. Only downside is my cast iron skillet doesn't work on it. Anyone else made the switch and found a workaround for carbon steel pans?

2 comments

2 Comments

logan26317d ago

I would miss that cast iron too much to switch over.

clairebaker17d ago

Have you seen that science experiment where they test the non-stick thing with cast iron vs. non-stick pans? I heard about it on a cooking podcast the other day. @logan263 I get why you wouldn't want to give it up, but the new coatings have come a long way. My buddy swears by his ceramic pan and says it's just as tough as his old cast iron but way lighter. I've been thinking about making the switch myself after hearing about how much easier they are to clean. Still, I'd probably keep one cast iron piece for the weekend breakfasts where I really want that sear.