Lets talk appliances and am I crazy to give up the Gas?

[The empressof all]

So I am redoing my kitchen. This house that I recently moved back into has gas. Prior to moving in here I had electric flat top range. And although I thought that I really, really missed the gas when I didn't have it; I really love how easy it was to clean the flat top. Now that it's just the two of us, I am not doing a whole lot of fancy meals.

So now I am rethinking replacing this gas stove with an induction stove. CRAZY? I just don't know.

Do any of you have induction and what do you think? I mostly have stainless cookware but I do have a few of those new fangled non stick pans that I love. I guess they would have to go to the kid if I make the leap.

And does anyone have a counter depth fridge that they like? I would prefer a french door.

I have been looking at the GE Cafe series with the gas range with the double oven..... OY....I am feeling like I am over thinking this

[NYC_SKP]

1. I love my Samsung counter depth fridge with bottom freezer, not french door.

I'm delighted that they've finally started offering more of these shallow-depth models at reasonable prices- ten years ago they were sold at premium prices, more money for less box, go figure.

I love gas, but admire the induction cooktops but have never used one, so you're on your own there.

Have fun!

[northoftheborder]

2. I have chosen an induction cooktop for my new house still in planning stage.

I did a lot of research and thinking about it. I thought I wanted gas, for it's many benefits, instant change in heat, most chef's use it. But we do not have a gas line in our neighborhood, would have to have a tank outside, (ugly and has to have access to refill). The induction top is more expensive, and you have to have steel pans (fortunately most of my pans are steel or cast iron). It is instantaneous, safe, no wasted energy, and so easy to clean. The top itself does not get hot, so if stuff boils over, no problem; likewise with hot oil on surface - no fire. I heard one chef comment on his choice to the effect that he would have chosen induction when he redid his kitchen, but it was still too new. (at least 5 years ago). So, I haven't used it yet, & don't know anyone who has one, but I'm convinced that is going to be the coming best choice. The tops have various size "burner" spots, as well as higher heat output on some, (for rapid boiling) and lower heat output on others (good for simmering).

One salesman I talked to said to get the top with a stainless rim on edge for protection, because that is a weak spot for chips leading to breaking of glass top. Scratching the glass with some of my pans might be a concern, don't know if some of my old cast iron will work well because some of them have a slight raised edge and might not make full contact with top.

To test to see if pans will work, use a magnet. If it sticks, it will work. One of my pans has a copper bottom, will not work, but all my AllClad is fine. That might be an issue if you have an expensive set of cookware that wouldn't work. One salesman said sometimes the manufacturers will throw in free pans, if you buy several appliances from them at once.

[beac]

3. Our new house has a flat top.

I was sure that it would be the FIRST thing we replaced, being that I am a life-long gas devotee. However, some other complications with the move (Mayflower = the devil) put that on hold and now that I have lived with it for a few months, I too have grown to appreciate the easy clean up. I was expecting the same awful experience you get with the old coil-style ranges, but have been pleasantly surprised at how well it works.

I think we'll eventually go back to gas but probably not until we do a full kitchen remodel several years down the road.

The only worry with the flat top is keeping our heat-seeking kitty off it while it cools. I usually put a pan of plain water over it to cover it. So far, so good.

I'll be interested to hear people weigh in on the fridges. We HATE ours but it is brand new (bought by sellers just before putting the house on the market) so we will live with it for a while. Really missing the side-by-side we had at our old place.

[Warpy]

4. As long as you're not going to replace all your cookware, go for it

Induction seeks to combine the responsiveness with gas with the easy cleanup of electric and adds a little safety as well, as the cooktop stays cool.

I don't know anyone with a counter depth French door fridge. It wouldn't work in my space but I drool over them. I also drooled over bottom freezer fridges. I just didn't get one because I didn't drool over the extra $800 on the price.

[CTyankee]

5. We have city gas and I do love my gas stove.

I have counter depth refrigerator with French doors, as I have a smallish kitchen. However, we have the water/ice dispenser in the freezer door and it takes up lots of freezer space, so if that concerns you don't get the dispenser. I like the convenience of grabbing ice cold water, filling my glass with one hand. I tend to drink more water that way and avoid sodas. I like the crushed ice option a lot.

[A HERETIC I AM]

6. I saw this thread the other day, but just read the title again and I saw.....

"Let's talk applesauce and am I crazy to give up the gas?"

Which immediately caused me to think "What the fuck is she doing to her applesauce that is making her fart and why does she want to keep doing it?



LOL...sorry. I need new glasses!

[The empressof all]

7. OMG

pee in my pants

[A HERETIC I AM]

8. LOL...

Still making me giggle!

[Fix The Stupid]

10. I am going to rant here - bear with me....

I've had electric stoves my whole life...never cooked with anything but...

I am really starting to get frustrated with my stove. Here's the rub...

Every &$^#($ frying pan warps on me. Everyone. I buy the new expensive one -excellent, sits nice and flat on the burner - two weeks later after some usage with it, it's warped and doesn't sit flat on the burner - so frigging annoying....

Do people with gas stoves have this problem too? I ask because the burners look different, like the gas ones would be able to compensate for the unevenness of the bottom of the frying pan...

I am not using the pans with the burners at full throttle either - I just don't get it. I hand wash them, never put them in the dishwasher...what am I doing wrong?

Thanks