What have I got myself into? I can’t stand electric having used gas for decades and wife wanted smooth top so solved both problems. Magnet test suggested 90% of our current stuff would work with the exception of the pressure canner.
Handyman is coming out the day before to do the conversion on gas to electric. House was built in 2012 and breaker box is practically directly underneath the oven. $1449 from Costco. Great deal I thought.
Current oven was taking 30 minutes to reach 400 or so and stuff that would take 20 minutes took 40. It has been repaired twice already and is 13 years old builder-grade Whirlpool.
I’m interested in how the transition goes. House hunting here in TN we’re finding almost everything has electric. I’ve used gas my entire life, so this is a hard one for me. Induction seems like the closest to gas you can get with electric.
If you are in the Tennessee valley, like I am even here in N. Alabama, the influence of TVA leads to these all-electric builds.
I spent most of my life with natural gas for cooking, and hated the electric cooktop when we moved into this house. I was fortunate the house had gas service, and ran it to the kitchen and fireplace during a remodel 25 years ago. None of the newer neighborhoods have gas service though, and those that want gas have to put propane tanks behind their houses.
jfmorris That’s what we did in our last house. We installed a 100 gal propane tank out side the house and went with a duel fuel range. The gas cook top and electric range worked great. Even with as much as we cooked the cooktop used less than 20 gal in a
year. Our local codes let us put a 100 gal tank next to the house. If it had been larger we would have to have placed it away from the house and buried a line out to it. The new house has a Cafe brand duel fuel range, so far it’s great.
I hope it is an easy installation without any issues.
Puckered a little when reading your post title. Back in the day many of my friends received an “Order to Report for Induction” which did cause some issues, and a driving reason I volunteered for the Coast Guard.😉
We switched from gas to induction in March during a kitchen remodel and we don't regret it for a minute. There are definitely differences between gas and induction, but if cleaning the stove is a concern then you'll love the flat induction cooktop. Water boils so much more quickly, the heat is much more even and it's not nearly as not standing over the stove. I keep having to go to a lower heat setting because I can't get used to the fact that pots on the induction burners cook hotter than gas - the pan heats so fast that the food on the bottom of the pan burns before the food on top even gets warm. But once you get used to it, it's great. Even the griddle works better, you just have to pre-heat it on a lower setting for a few minutes longer. Looking forward to hearing how you like it.
I'm on my second induction (same stovetop, just two different houses.) Bosch. I use cast iron on it all the time, no problem. Just, as mentioned, avoid slamming down on burner surface, and don't scoot it around a lot. It's easy to use a canner outside. I have an old aluminum popcorn popper, the one with the little stirring thing attached to the lid. I was going to toss it, but set outside under grill instead. I've used it a few times, with the popper sitting flat on griddle, works good.
Its a 2 part issue here... on the on side cast iron works great with induction. On the other there is the chance of the cast iron (particularly if it has a ring on the bottom) scratching the glass top. SWMBO doesn't want to risk the scratches so the cast iron gets used outside.
I really wanted an induction built in 2019 when we remodeled our kitchen. The appliance salesman spoke very highly of them and said the only thing to keep in Mind is that you have to gentle when putting pots and pans on it or risk cracking the top.
with the way my wife and kids slam things on our current gas stovetop I’m glad I passed. Wouldn’t have lasted a year. My neighbor who remodeled his kitchen a year later bought induction and loves it.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
My buddy in Florida, put in an induction for his house when he moved in. He loves it and I got to cook a bit on it a few weeks ago. I was surprised at the response time to heat pans and he knows I only cook with CI and CS and said they really do well on the cooktop.
STEbbq Looks like your unit requires a 208/240V power supply. When we were looking to do this about five years ago, that was a requirement, and in our old house, that wasn't feasible. But in our new place we could probably have that service installed with little difficulty. I take it your place is doable too?
Any electric range in the USA is going to need 220/240V power ran to it. If your range is electric now, the conversion to induction should be pretty straight forward. If you have gas now, then you'll need a licensed electrician to run new power to it, but that should be pretty straight forward as long as you have space in your breaker panel. Pretty much all homes in the USA have 120/240V electric run to them from the power company.
WI Bubba Indeed, and our old house was gas from the get-go, no existing electric. We had an electrician in to check it out, and the cost was totally prohibitive, largely because the electricians would be bound to ensure everything they touched was up to current code. The house, built in 1972, was definitely not... I got a single countertop induction burner instead and we've been getting by with that. But we are considering replacing the stove in the new place...
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
We switched from gas to induction about two years ago. Here's a few things we've learned:
Induction is faster and cooler than gas and cleanup really is a snap.
You can indeed use both CI and CS cookware but you've go to be really careful with CI. It'll scratch the cooktop pretty easily and it's very heavy. Personally, while I do use my CS wok without hesitation, I do NOT use my CI pots and pans ... especially the really heavy items like big dutch ovens. If the mood ever strikes to use CI on the induction cooktop (instead of the big 100,000BTU+ outdoor LP burner), I've got THESE in a couple of different sizes, just in case.
In spite of the eco advantages of induction, I still miss gas ... at least a little. If I want to play at being a chef by flipping stuff in my pan, I can't really do it on my induction rig because it's smart enough to shut off its "burner" as soon as it senses that the pan has been lifted.
Safety. There's no open flame to set the kitchen on fire in the event of a dumb mistake.
Last edited by MBMorgan; August 28, 2025, 10:16 PM.
MBMorgan mine gives a short (5-10 sec?) delay before it shuts off the magnets so I can lift and flip or whatever without a problem. But I can also take a pan over to the sink to drain knowing it will shut off without my needing to remember to go back to it.
Ooo..... I never realized that about flipping. I've gotten pretty good at that (primarily to impress my sister, a chef) and that would drive me crazy if I couldn't do it anymore.
Does anyone do canning with induction? This is the only pot that doesn’t work with induction. Do we get a new induction pot or do those induction converters work?
You can find a stainless steel pressure canner, or just move the canning operation outside to a patio burner, and keep the existing aluminum canner. I have an assortment of outdoor burners that hook to a 20# propane tank, and do big boils and such out there, as they put out a LOT more BTU's than a stove. It's kind of handy to have a burner like that. I brew, do low country boils, and sometimes deep fry using one. I've got 65,000 BTU and 105,000 BTU burners.
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