Technology marches on. I'm one of those "gas stoves suit me better" kinda guys. Induction comes close to being tempting (I do have a single element unit I use on the patio occasionally), but it's not quite there for me in the house kitchen. This product sounds good as an advancement on the idea (but then sales pitches often sound better than reality). With this info....you decide..... The Impulse Cooktop: 5x the Power of Gas With Single-Degree Precision from 68-482 F.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Induction always sounds great, as you say …. And then I watch legitimate sources show me how the stove wrecked a carbon steel pan with it when I know darned well that wouldn’t happen on gas even with the 22K BTU burner cranked to high.
Started watching it and he starts going on about electrification and climate. The fact is that electrification means you must produce about twice as many BTU’s at the initial source (power plant) to get the same output at the end point as you get with natural gas. When you take account the costs (I mean all of them, including electricity, fossil fuels, etc) to generate 1 BTU at the end point, a gas powered stove is far and away more efficient. And that means less energy use, less power production, less stuff going into the air.
I was done at that point.
Last edited by ecowper; December 9, 2025, 07:36 PM.
Not to mention expensive repairs, complex components. Had to literally throw one away after a bad electrical storm hit our power. Would have taken weeks, and potentially thousands of $’s to fix. Even the appliance repair guy did not want it, for free. Lesson learned, the hard way. 🍻
Carolyn I believe the advantage is more consistent temperatures instead of the roller coaster temps from a gas oven trying to maintain the set temperature. I am sure folks that know way more than me will weigh in the their take as well.
For something engineered from the ground up, it looks like they overlooked one important factor for electric cook tops... ease of cleaning, all those raised surfaces and the knobs look like the opposite of an absolute joy to clean.
The performance stuff he said all sounded good...
Honestly I'd love a gas cook top with an electric oven, and maybe a dual burner induction (one of those stealth units that's flush with the counter top)
I think induction is awesome, with the correct steel cookware, for certain tasks. Boiling water is one clear use case. other than that, nobody has shown a better stove top for cooking than natural gas. And I do agree, based on my experience with my LG Studio, that electric for the oven is better in terms of sheer cooking capability and not worrying about efficiency of BTU delivery
And that is another plus to gas …. Yes, my modern stove has electricity to ignite the stovetop and oven, but I can do it with a lighter or match if need be.
I have a Hasty Bake that I won right here on Amazing Ribs ! Also have a pellet grill but the HB is the best for daytime BBQ. Like my Thermoworks chef alarm and heat resistant gloves.
We have an electric double oven (kitchenaid) . My sis and bil ,with whom I live, just ordered a new french door double electric made by GE. We liked the old one until new parts were no longer available. When you cant read the display it is hard to cook with it. So after 34 years, it's baked its last loaf of bread.
We have a gas cooktop with star burners( Blue Star I think) and I do like it because the pots can be slid across to a different burner without lifting the pot up. We've had it about 8 years and the igniter module went out about 4 years ago . we use a long lighter to light now because a module is several hundred $ and we don't mind lighting that way. Also, the module will work for a while if plugged in and then start clicking in the middle of the night. Nope - a cheap lighter is fine.
The LG Studio has closed burners, which are slightly less efficient something like the Blue Star burners, but significantly easier to clean. That said, a cook top with nothing but Blue Star burners would be heaven! Nice thing on the LG, it has raised cast iron supports above the burners and I can just slide pots and pans around, as you say
My hopes are a gas stove top, and an electric oven - not convection, and a double wall electric,
I recently built my dream home with a dream kitchen and dream outdoor kitchen. My indoor kitchen appliances were all from Miele, gas range, oven with six burners, and two electric wall ovens. One is a steam oven that also functions as an electric oven with all the usual cycles. The other electric is a full sized with convection features.
The steam oven is wonderful. Heats up leftovers without drying them out like a microwave does. The convection features get a lot of use in baking and roasting meats. I don't use the full-size gas oven much. I found that I like the electric ovens better. I have a choice between the gas oven and the electrics; I choose the electrics 90% of the time. I don't miss having a microwave. Of course, my six-burner gas cooktop is fantastic.
I have not cooked on an induction. But I am so happy with my gas appliances that it is hard to imagine not seeing a flame.
Last edited by briano52; December 10, 2025, 06:07 PM.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
We recently move to an all gas stove and oven and could not be happier. For me appliances in general today are a huge frustration even the most expensive models and brands seem to be built to self destruct in 5 years or less.
ecowper Or spend the same money for a nearly bullet proof restored antique stove with character. Most restoration shops upgrade them with safety valves.
I recently outfitted my new home with Miele appliances. They needed a couple of service calls for minor stuff in the first year and have been wonderfully reliable and working great since then. They were on the high end of the cost scale, but I wanted something that would perform well and be reliable in the long run. I think I found it in the Miele appliances. I have six Mieles and I am very happy with them. I chose appliances with the minimum of electronics to minimize failures.
I would love a gas stove. I hate these glass top stoves. Loved my double KitchenAid electric oven at our old home in TN. I have no interest in induction. This year, my son here in DFW had a terrible time finding a replacement electric stove that was not a glass top.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Something that I'll bet he failed to mention in the review is that most existing houses will not be able to support a big fancy induction range without electrical upgrades that may cost a pretty penny, on top of the cost of the range. My home only has 30 amp service for the oven. That supported a GE double wall oven (probably 24"?) at the time we bought the house, and currently services a 27" single wall oven. The cooktop WAS electric, but is now gas. I am not at all sure what I did with the 30A circuit that went to the original cooktop, as that remodel was 25 years ago. I am pretty sure I rerouted that circuit out to the back porch to service a hot tub!
I remodeled the kitchen 20-25 years ago, and at the time, with the primitive internet we had then, I figured out that the best combo seemed to be a gas cooktop and an electric wall oven mounted in the base cabinets under the cooktop, and went that route. Only regret is doing just a single oven, and a 27" one at that. Going to a 30" wall oven will require me rebuilding the base cabinets in that stretch of the kitchen. Which would mean dusting off my router and table saw for sure, and buying new countertops.
I am almost certain the only reason I have a 30" cooktop and 27" wall oven is because those were on sale or were floor models on clearance at the old Sears & Roebuck that used to be at the mall here in town, back when they were a large source of appliances. Kenmore baby! I remember walking out with both of them the same day anyway.
Actually the matter of existing circuitry was addressed directly. Perhaps you didn't watch the vid. It can be powered by either 120 or 240 because the power is routed to a battery charger that then charges the built in battery that fuels the burners. Circuit size may impact charging rate (not addressed in the vid) but otherwise I'd imagine most existing electrical installations will work.
Uncle Bob I didn't realize that - just watched the video, and this is in fact intriguing. It would certainly work in my case.
However, I also went to their website. $6999 (plus tax and shipping!) is a ton for a 30 inch cooktop! As much as it looks like nice technology, I'll stick with my existing gas cooktop for now.
Sure looks pretty but I left the video when they mentioned it had a screen in the middle that needed protected. I consider that part of the stove as workspace.
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