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Induction Hob VS Gas Stove: Which Should You Get?

Getting to the meat of the matter.

Regardless of whether you are an avid cook or more of a takeout person, a kitchen isn't one without a cooking stove! Gas hobs have been the de facto choice for families, but technology has brought us sleek induction stoves – which are said to be more heat efficient and easier to maintain.

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We asked our Telegram fam whether (and why) they’d choose a gas stove or induction hob – and while the results were pretty split, more people chose the gas stove due to food taste and cookware compatibility.

But even so, their choice may not necessarily align with your own lifestyle and needs – so to help you figure out which kitchen hob is most suitable, here’s a detailed breakdown based on several factors.


1. Heating Method

Our take: for temperature precision, go with an induction hob. For flexibility in cooking methods, choose a gas hob.

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Gas and induction hobs use inherently different types of heating methods. Like its namesake, a gas hob provides heat in the form of an open flame. Temperatures and the size of the flame are adjusted using dials.

On the other hand, induction tops use electromagnetic currents to generate heat onto the cookware. No flame is involved here; instead, when the magnetic material of your cookware comes into contact with the electromagnetic field produced by the induction stove, thermal heat is produced.

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So, what differences do the two methods provide? Induction cooking allows high precision and control over the amount of heat – sometimes down to the nearest degree Celsius compared to gas hobs.

However, gas provides more flexibility in terms of cooking methods – induction stoves cannot pull off methods that require charring or wok stir frying.


2. Cookware Compatibility

Our take: gas hobs

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One of the biggest downsides to having an induction hob is the limited cookware compatibility. Only pots and pans made of a magnetic material (like steel or iron) can be used – which means glass, aluminium and copper pots are out.

Plus, your induction cooktop is a flat surface, which means your cookware will need to be flat in order to keep things balanced – which means no woks. Even ring size plays a part. The base of your cookware should ideally be almost the same size as the hob; otherwise, heat will not be distributed effectively.

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What about gas hobs? Don't worry about them – they can work with virtually any type of cookware, and its protruding grips make it easy to secure rounded and flat bases alike.


3. Energy efficiency and consumption

Our take: for energy efficiency, go with an induction hob. For overall energy consumption, choose a gas stove instead.

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Unfortunately, while gas hobs offer more powerful heating, they aren't exactly the most efficient. Gas stoves generally only convert 38% of their total energy to heating up. Meanwhile, induction stoves channel 80 – 90% of their electromagnetic energy for heating.

Yet, as a whole, induction stoves consume more electricity than typical gas versions (due to its electromagnetic elements). In fact, there’s a cap to the number of induction hobs you can have in a new BTO, precisely for this reason.


4. Cost

Our take: gas hobs are more affordable

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As with any newfangled technology, the cost of an induction stove is usually pricier than the traditional gas hob. Prices can start from $600, and go all the way over $5,000 for a high end model – while prices for gas hobs are usually more affordable, setting you back anywhere from $200 to $1,000.

However, aside from the setup cost, there’s also the energy consumption costs to consider. At the time of writing, gas prices are lower than electricity prices, thus suggesting ongoing costs for an induction hob will likely be higher in the long term.


5. Design

Our take: it depends on your aesthetic preferences

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Ultimately, it all boils down to personal preference, but the clear winner in the looks category is definitely the induction hob. Smooth, glossy and free from unnecessary knobs or protruding edges (unlike bulky, gritty-looking gas stoves), induction cooktops lend a minimalist air that seamlessly fit into any kitchen countertop or style.


6. Maintenance

Our take: induction hobs

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Likewise, the design of gas stove makes it harder to clean, compared to inductions made of tempered glass. Its protruding rings for gripping cookware and recesses also makes it especially easy for dirt and stray food scraps to be trapped within – and equally hard to get rid of.

On the other hand, an induction hob has no hidden crevices – just an easy-to-wipe surface area that leaves no chance for dirt to get caught in.


7. Safety

Our take: induction hob

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Most gas stoves with its highly dangerous open flames are still stuck with the analog, twist-dial ignition mechanism, which can be highly risky if you have curious kids or pets about.

In contrast, induction systems are safer than gas by leaps and bounds. Some models have an auto-power off option when the pan is removed from the surface; others come with smart timer systems that allow you to step away with ease. Plus, the nature of induction hobs means the surface can be cooled down in seconds.


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