I think this is the standard recommendation, but you actually need to make sure it’s designed and installed right. You need a proper air exchange, and to make sure it’s sized properly to the intake you need and so on. A lot of the hoods you see are so poorly installed that you might as well wave your hands at the stove for all the good it does.
Yeah, we’ve been considering between that and switching to an induction/electric stove. It’s a pretty big chunk of change either way, and the whole sunk cost fallacy mindset just won’t go away haha
I switched from gas to induction last year and while it was pricey it has been so worth it. We cook way more and are more open to trying new things because it’s so easy to use and the air fryer oven is amazing.
We had a couple of pots that weren’t magnetic, but already had enough without them so no big deal. Our’s has some precision cooking thing that requires expensive cookware, but I $ont trust that stuff anyway so we never got them.
The biggest direct benefit of the induction for us was that the house didn’t get nearly as hot or as smelly as with the gas stove.
Having an open flame burning and releasing fumes is gonna generate smells, even with a good vent (to be fair, ours is not a good vent). Induction has nothing like that. You put your pan/pot down, you hear a low humming noise, and it just kinda magically hears up. The only smells are from the food.
Do you find it cooks as evenly as gas? I’ve used induction in the past but found that gas cooks more evenly. Had I known about the high benzene emissions when I purchased a range I likely would have bought induction. Really like the high and even heat on gas though.
I’d say it cooks more evenly for us, but we were more amateur when we had the gas stove. With induction, the pan itself is hearing up, so if it’s the same size as the “burner” or smaller, the whole bottom heats up. With gas, the flame would adjust hear immediately, but was still just spraying heat and felt more random, depending on pan size.
How about a draft hood vented outside?
I think this is the standard recommendation, but you actually need to make sure it’s designed and installed right. You need a proper air exchange, and to make sure it’s sized properly to the intake you need and so on. A lot of the hoods you see are so poorly installed that you might as well wave your hands at the stove for all the good it does.
Yeah, we’ve been considering between that and switching to an induction/electric stove. It’s a pretty big chunk of change either way, and the whole sunk cost fallacy mindset just won’t go away haha
I switched from gas to induction last year and while it was pricey it has been so worth it. We cook way more and are more open to trying new things because it’s so easy to use and the air fryer oven is amazing.
That’s good to hear. Did you have to replace your cookware?
Agreed about the air fryer. I have one and use it way more than I imagined.
We had a couple of pots that weren’t magnetic, but already had enough without them so no big deal. Our’s has some precision cooking thing that requires expensive cookware, but I $ont trust that stuff anyway so we never got them.
The biggest direct benefit of the induction for us was that the house didn’t get nearly as hot or as smelly as with the gas stove.
Gotcha. Tell me more about how your house doesn’t get as smelly with an induction cooktop.
Having an open flame burning and releasing fumes is gonna generate smells, even with a good vent (to be fair, ours is not a good vent). Induction has nothing like that. You put your pan/pot down, you hear a low humming noise, and it just kinda magically hears up. The only smells are from the food.
I wish it was a low humming noise. The noise from those things goes straight through my brain like the old CRT TVs, but 100 times louder.
I have to stick to a standard electric range until they build in sound dampening or something.
Do you find it cooks as evenly as gas? I’ve used induction in the past but found that gas cooks more evenly. Had I known about the high benzene emissions when I purchased a range I likely would have bought induction. Really like the high and even heat on gas though.
I’d say it cooks more evenly for us, but we were more amateur when we had the gas stove. With induction, the pan itself is hearing up, so if it’s the same size as the “burner” or smaller, the whole bottom heats up. With gas, the flame would adjust hear immediately, but was still just spraying heat and felt more random, depending on pan size.
Which brand did you get? I am currently shopping for one.
GE Profile