Whoa....A pop of color works with any color...you are good

It is absolutely a matter of personal taste. If you like it, that's all that really matters. It's a bonus if your friends like it too :)

Let's be real, it is both up to you and will absolutely hurt your resale value. If you like it great, just remember that it might take a few K off of the price of your home because anybody who buys it is going to want to switch it out. If you're not selling in the next 10 years then you should be fine, just go for a stainless steel next time when you do.

just enjoy the thing... it is YOUR house... be happy w/your choice. who knows ... things can change and you find yourself in another home. but at least you had your home YOUR way. have fun!

As I said 4 months ago on this very strand, a pop of anything is fine....Bozo? Dont let my clown shoes and squirting flower lapel distract you...I am a very serious person.

You would like induction way better

try induction

Not induction

Stay with gas.

So glad to hear it!

We have used induction for years and never destroyed a single non-stick pot. What’s the difference? Heat is heat

Depends....I think Smart will be enhanced over the next decade. Wolf Vs Cafe is interesting because Cafe is hotter, has self cleaning with two ovens. Wolf will have the better infrared broiler. It depends on what you like

Great question! I'm interested too!

LP is nearly always more expensive than natural gas. LP is straight propane (C3H8) where as natural gas is a mixture of many flammable gases. LP almost always will have a higher energy output compared with natural gas (by volume). LP will burn cleaner but again is more expensive and typically the price is more subject to seasonal fluctuations. As far as the stove, anything that can run on natural gas should run on propane just fine (propane is far more pure). Neither are environmentally friendly but natural gas (due to its less refined nature) is probably more environmentally friendly.

@@grante8 Regarding cost, the price of both gases fluctuates year over year, but some other things to consider is that a monthly natural gas bill will also include things like a base fee for service, "delivery charge", "storage and transport" fee as well as any state and local taxes.....on top of the price of the gas itself. And in my area I have only one choice for a gas company. For LP, there are similar types of fees, but paid only when a delivery is made. I've been quoted $6,000 for a 500 gallon tank which at $3/gal comes to $1,500. I only plan on having the range and outdoor BBQ outfitted for gas, so (I'm guessing here) that should last me a year at least.

@@grante8 sometimes it is also a blend of butane and propane and by law it requires an odorizing agent

The models that do gas well do LP as well. Essentially they are the same piece you just have to watch out for a BTU drop on the ones that need to be converted with a kit.

Samsung and GE......

Am I here to amuse you? Sorry could resist the classic Goodfellas line

I am not following you...I am a simple appliance person.

@@YaleAppliance1 , Basic physics. When one transfers one form of energy to another then back, (heat to electricity than back to heat), energy is lost by displaced heat, which one way or the other goes into the atmosphere. More energy is used to produce the outcome, thus more total pollutants are produced.

Smart works in laundry more than any other appliance.

when has the electric grid been very unreliable?

This country is headed that way...electric cars and ranges will add a huge load to a weak grid

@@deedrole5296 I work Nights and So I notice it a lot, so many Power Blips one a few months ago We lost power for 4 hours just before having to go to Work. A few months before that our hole street was down and many places around Toronto just like ours are outdated especially to put in electric vehicles in every house.

That's not something we would recommend as a viable solution as its extremely limited on capture area. Therefore, it would allow more toxins to spread through your kitchen when cooking, especially if you cook a lot.

my mom thinks so

Its been around since the 1980s...discovered in the 30s...and they are way more efficient than gas or electric

You are correct. However, its hard to convert to a dual fuel in an existing installation without changing your electrical. It will be hard for this country to ban gas ranges without updating the power grid

Pick any newspaper....

Returning the love back at ya.....Thank you.

I think with their improved technology for most of their fridges manufactured after 2019 it depends with the models... you cannot generalize them

Huh?

Here is the original! kzfaq.info/get/bejne/gZaTdMmX2cDVgKM.html

Really? We performed over 100,000 service calls in 3 years and found them to be reliable

@@YaleAppliance1 yes really, let me explain. The comparison to be made for an alternative electric cooktop would be a regular ceramic cooktop with radiant elements. Comparison is best made with bench top mounted cooktops (the most common here, Australia) Firstly the outlay $$ to purchase an induction cooktop is usually at least 100% more than a regular radiant ceramic cooktop Power requirements are usually slightly higher for induction as their boost function demands more, therefore often costing more to install if a new supply run and circuit breaker are required. In cupboard venting of many and various styles depending on the manufacture are also additional cost to install. If correct venting is not done the life expectancy is greatly reduced, resulting in the electronics to fail. Then comes the repair of induction versus radiant ceramic cooktops. From many years experience, when a single element stops working, an induction cooktop repair at a minimum would be $500 up to $1500 for an up market brand, compared to a radiant ceramic cooktop repair only around $250 maximum. Th3n the inevitable cracked ceramic top panel, for some inexplicable reason the cost of a induction ceramic top panel is usually 3 times the cost of a radiant ceramic top ? And these ceramic top panels are a very regular repair job for our businesses, many replacements per week, especially with the elderly, impaired or handicapped. All the same principles apply with a free standing range-stove, except with a stove the customer is more compelled to spend a vast amount to repair, considering the initial outlay is more. Advantage of induction,,,, well less power consumption but I’m not aware that it’s significant enough to cover the outlay , installation and potential excessive repair cost of the appliance long term. Then there’s the all encompassing green angle, the electronics, the rare metals ect in an induction cooktop would never pass the sniff test of green like standards when compared to a radiant ceramic top which uses only mostly basic materials. Wow, sorry for the rant, but this was just off the top of my head without researching. Then there’s the complete set of replacement cookware that’s required for first time induction users.. So here’s the Pepsi challenge, counter my argument, not meaning that in a sarcastic way, just as a discussion across the pond with a tech comrade 👍🇦🇺🫣 Oh and I’m drawing from a reasonable database, my company, not as big as yours, but still over 50,000 service calls in 10 years

Love that range...You don't have to worry about gasses because it doesn't have the output of the others. The fan doesn't work, but I am not about to pry it from your dead fingers...

More to it than that.....Gas leaks through the system....and It stews some gasses you dont need to breathe.

It's not really debatable that gas is the worst way to cook when it comes to efficiency. Gas ranges are about 72% efficient while induction for example is in the 90+% range. Ever wonder why on all those cooking shows they need a pot rag to grab the handle? It's because all the heat being wasted that is wicking up the sides of the pot are turning the handle into a fire poker. Gas is also slower than induction when it comes to boiling water ect for that exact reason. There are plenty of videos out there showing this. As for your restaurants statement they want gas stoves because of their durability foremost and after that the ability to grill food. A glass cooktop on an induction range just wouldn't survive in a commercial kitchen and you obviously can't grill on a induction range. That is why most people have a grill outside. Also the emmissions inside the home especially if it isn't vented correctly which most homes aren't is another huge detriment for gas ranges.

@@AustinMichael yes but not properly venting is not the fault of the stove, that means it should be improved and/or mandated, which I think would be good anyways. Just means that if you want gas, you get good ventilation or you're not allowed to get it (my opinion). Also, if your electricity comes from gas or other fossile fuels, the conversion rate is quite abismal (tops 45% if I remember correctly) and makes gas by far the more economical option, unless they just give electricity away for free wherever you live

No radiators in the back….you have to leave space for breathing…

This is just bad advice. The weight of the ice on the machine isn't good, and that ice buildup is bad for your food, especially when it becomes trapped in it. If you're experiencing regular power interruptions then you should be investing in a generator or batteries for backup, and the electricity saved is negligible.

Thank you?

Hopefully that's a compliment/reference to the horse yet soft tone of voice. Unlike Fauci, this presenter is giving us the full gamaut of pros & cons, as well as alternatives, and reasoning to back it up. That, and he leaves the choice ultimately up to the individual!

Agreed

I know this is an old comment, but after just looking for gas ranges it's frankly almost more efficient energy-wise *if* your electricity comes from gas (or worse), here in Germany it's also WAYYYY cheaper. I've seen some budget rangetops featuring as much as 58% efficiency, for induction I think it's 80% and some change. Electricity production makes for about a 45%ish conversion at its best with most fossile sources, and that, by the number alone, would already make gas come out on top there (in case you want the numbers: 0,45*0,85= 0,38 = 38% total efficiency for gas made electricity in an induction stove, assuming 85% stove efficiency). Now, when considering that here I'd be using coal energy, the whole equation turns substantially worse so I'd say for me gas already wins, although I'm not much of a personal responsibility guy in this department and believe that sustaianbility is mainly a government level thing to solve. Now, cost-wise, which is my main factor, it's a substantial difference as well. Consider local prices: about 12,5ct/kWh gas and 42 ct/kWh electricity. The cost of an effective kWh in your pan is 0,125€ / 58% = 22ct/kWh for gas, 0,42€ / 85% = 49,5ct/kWh for induction (and worse for vitroceramic or resistive, of course). If your electricity is very cheap and you already have the pots, go for induction if you want it but I'd rather have gas as long as it's not going to vanish in 2 years, which I frankly doubt due to its many widespread uses here. (Note:) I think phasing out gas is kinda stupid in the way I've perceived it to be proposed ( I don't live in the US), there doesn't seem to be that drastic of an effect from pollutants 'if' you vent properly, which is a code requirement in most places I think, and if that's considered we'd be saying that it's very dangerous because you might not run your vent, which is like saying your car needs to be banned because you might run the engine in the garage (I get the emissions part but that's true for using gas in any small-scale application, not just a stove). I think it has a legitimate purpose in the kitchen, in ovens it does make a difference as has been stated many times on this channel, and in stoves it can be a necessity for someone with a pacemaker, as well as just objectively different since it's compatible with all kinds of cookware, has some uses in charring and other techniques, doesn't feature a breakable glass layer (not saying they shatter all the time, but I'm more concerned with setting down a steel pan on my glass cooktop than I'd be with a gas one tbh) and things that drop or oil splashes don't squish between your pot and the heating element where they smoke (pet peeve of mine, which I suspect won't get all that much better with induction), not to mention mainly the simple economics as I tried to show (for many at least it would be worth calculating). I'm not saying it's perfect or better for everyone, but that it serves a purpose and my point with that is that we should first worry about places where its only reason to still be used is because it was already there, like with gas water heaters, which represent a big part of our energy requirements (include your heating in there too if you want) and is a place where gas doesn't have all that much upside / appeal and in case of forced air is even dangerous, I might like cooking with gas because of what I said and perhaps because I kinda just like it, but I don't see anyone complaining that their water just doesn't come out the same when a heat pump warmed it instead of a jet of gas. Once we've figured out those aspects, if there's still a big problem with gas, then I'd think about going after stoves or ovens figures for reference (Germany but I think it's probably similar in the US): 4 person household would use 750-1000 kWh of gas for cooking if they use a gas range, and about 23000 kWh for heating, which is why I think it's blown completely out of proportion and a case of fearmongering and general lack of research by the legislators more than a legitimate concern, not saying it's nothing, but it's a completely upside-down priorities list considering we have heat pumps that would still work efficiently in places like siberia and they're not particularly expensive

Its funny...been walking around with a green mask and a question mark on my shirt...wonder if the two are related :}

Am a filipino but i can speak and understand English better than my own native language. But this, his English I hardly understand.

@@star3875 That’s a you problem.

True....However, I can say historically green and brown trends are short-lived at best and have been discontinued by all manufacturers.

I had gloss black once so glad it’s gone, Gloss black shoes dust fingerprints vividly. Worst than white to keep clean!

Why not? It's simply a fact, the same is true with the paint on the walls and proven by millions of sales efforts

@@jtowensbyiii6018 lol its simply a fact. People should choose whatever they love, not what other people think is on trend. I love it when people break away from the same ole, same ole and choose something different. Its called being original

Yes he can, because it will hurt resale value. That is up to the owner though if they care about that sort of thing.