I am a retired chef. Tests I have seen indicate Induction is typically 10-15% faster. Why? Simple: A gas range wastes a lot of heat going up AROUND the pot, whereas with an induction cooktop, the heat is created IN the pot. The downside to induction is the cost and complexity, compared to gas.

I think a lot of people in the US and sometimes even in Germany think of the wrong thing when talking about induction stoves. They propably think of those older ceramic cooking tops, which where very common/modern in the 80 and are Stil very common in older apartments or just cheeper kitchens. Those ceramic tops are definetly slower then gas. I have one in the apartment that I recently moved into, and it's painfully slow to boil water. It litteraly takes like 5 to 6 min to biol water. If someone wonders what the difference is: Ceramic cook field have a big metal coil inside which uses infrared radiation to heat the pot/pan, but looses a lot of energy in the process of going through the Glas top. An induction stove heats the Pot by inducing a alternating current in a coil creating a magnetic field(that's the humming sound you hear when turning it on). Which doesn't heat the glas stove, but only the Pot on it. That's because the magnetic field can only be induced in a ferro magnetic Metall, which is why some cookware doesn't work on them. So if you would just turn on a induction stove without a pot on in, you could place your hand, or even a piece of paper on it and it would never even get warm. Edit: I'd also like to add that there are a lot of shitty/super cheap induction stoves out there, so I bet some of them might take as long as gas or maybe even longer to boil

My wife wanted to upgrade to gas when our slow, glass-top electric cooktop cracked. Restoring gas in the kitchen was going to be super expensive, so we went induction. The replacement was a simple swap out. The induction performance was BETTER than we were hoping for from a gas ‘top. Super quick to heat up, as you demonstrated.

You have another uncontrolled factor - air pressure. Lower pressure will let water boil quicker

Yeah, but it's skewed. Germany is a different time zone. You're welcome

I was a big believer in gas stoves until I tried out a quality induction stove. Honestly I couldn’t go back to gas. The speed, safety, and overall rapid reaction of induction is simply superior.

Induction is unbeatable. 👀 My parents use it too, for over 15 years now (Bosch 😉) and it's almost hard to believe how fast. Most of the time within a minute. 😎👍

I live in the USA and i have an induction stove currently but i have had both an electric coil stove and a gas stove at different times the the induction wins for speed hands down.

The first problem is that you used litters and not quarts, American cooktops need imperial measurements to work correctly. And what is the difference in altitude, water boils at lower temperatures the higher you go. And I'm just making stuff up. I have to agree with Feli. I was surprised how fast my sister-in-law's induction cooktop was. Other than having to invest in all new cookware, she loves it and rarely uses her stove top anymore.

in my country of Türkiye, people use gas stoves because its more cheaper and more satisfying to use

We bought a tabletop induction burner about a year ago and although it took me a bit to warm up to it, it won me over and I probably haven’t used the gas range in six months.

The KZfaq channel Technolgy Connections made an in depth video about this if I'm not mistaken

Induction rules 🥳 it‘s also about the safety… no open fire. And let‘s not forget how easy to clean induction is 💪🏼

In my life I have never had anything other than an electric stove and have never seen a need for it. Never have to worry about a gas leak either

Thank you very much. Good to see this in an actual comparison. The induction units are indeed the Ferraris of electric stoves. We have one since approx. 5 years and my Chinese wife was skeptical at first because normal (thermal) electric stoves are so much slower than gas. But now she enjoys preparing all sorts of Asian and European dishes like never before. We do not use any kind of non-stick coated aluminum cookware, but cast iron, stainless and enamel-coated ("Silargan") steel, all of which heat perfectly. Also, because the induction stove doesn't heat up its surface but generates the heat in the cookware itself, it is much, much safer, especially when you have children in the household.

I had to switch from a gas stove to an electric coil stove after a move and the difference was night and day. And my cast irons dont heat all the way around like they used to on the gas stove!

Everything has tradeoffs. On one hand, induction stoves are more efficient and safer. On the other, there are compatibility issues with some pieces of cookware. Cost is another factor.

*Feli the debunk just started. You don't get away that easy! I love this sort of content. You are relatable in videos like this one. Screw the podcast crap. Let's get it on. You have my attention

How was that european induction stove hooked up? I suspect 3 phase 240v - if not two groups of those. That kind if power just isnt available in a typical US residential home.

I think both are fine. I personally prefer gas just because I have the most experience cooking on those.

Come on , induction is way way quicker especially if you have a power ( booster ) function, gas has only one avantage is precision but induction are not bad either. Electric stove are the worst in all aspects

I live in the US and based on my experience in Europe I put an Italian induction cooktop in when I remodelled our kitchen… not only it it much faster the control is very precise from keep warm to deep fry.

I have a single element induction cooktop that I dearly love. It's much faster than the ceramic elements on my range. I would dearly love to replace the range, but it would not make any economic sense as there is nothing actually wrong with it. That said, I have spent most of my working life in commercial kitchens, and I much prefer gas. The problem with both ceramic and induction cooktops is that they only really heat the bottom of the pan, and they are unforgiving of any pan whose bottom isn't absolutely flat. Gas, on the other hand, can be adjusted to heat the sides of the pan, plus temperature control is instantly adjustable with little residual heat once the burner is shut off. This is extremely useful when cooking in cast iron as I prefer to do. Unfortunately, my neighborhood does not have gas service, so I am forever doomed to suffer under electric tyranny. 😢

We replaced a gas stove with an induction one. Unfortunately didn't time it but it seems like about the same speed. I think a lot of American experience with induction is with lower powered stoves. The one we have required a new wire pulled from our panel for a 50A, 240v circuit.

Quality cooking utensils matter when using induction. I have an induction stovetop, and I can see vast differences in speed when comparing a cheap to an expensive pan on the same 'burner'. With my high quality pan i can fry an egg so fast, that the stovetop itself is only warm to the touch after. My cheap pan needs a whole minute longer to get up to temp...

In Europe we often have 3 phase current to our house. So e.g. my induction hub runs on 400 V power. In the US they have 2 phase 220 V to their houses max normally (110 V between phase and neutral). That’s could explain why they think it’s slow, but I’m not sure. Just an idea.

There are a couple problems with induction though. The first being that the size of the coil is vital to how well it works and many induction stoves have coils that will not cover the entire tea of your pot and getting a stove with larger coils can be extremely expensive. Because of the way induction works that means you get very uneven heating because the pan only heats up in the very center and the edges of the pan are left cold. The other problem, of course is that induction stoves have limited cooking materials that work with them and if you have invested a lot in particularly high end aluminum cookware, you’re gonna have to replace it all to use induction. And in some cases even stainless steel can be problematic.

After experiencing both stoves I can also confidently say that the induction one is much faster than the gas one.

1m44s, induction, the Netherlands.

I bought a decent induction hot plate for a reasonable cost and it is awesome! It's mainly my got-to for pasta, or anything requiring boiling water. Streamlines my cooking process nicely! Nice video, thanks for sharing Feli!

the US might be slower on induction given they have low voltage outlets.

Where are we going to get a half liter of water in the US? 😅

We have a gas hob and an electric kettle. When we need boiling water, e.g. for potatoes or pasta, it first goes into the cooker, then onto the hob. Energy efficient and fast.

I like induction stoves compared to gas stoves. They’re faster and are far easier to clean.

For those questioning the difference altitude makes: 1,706 ft for Munich, 742 for Cincinnati. That'll be about a 2 degree F difference in boiling temperature (very roughly 209 vs 211 degrees). Presuming (and it's a big if) that she started with 32 degree water, and it took 79 seconds to boil in Munich, and the rise in temperature was perfectly linear, it's about 2.24 degrees per second (32 to 209 degrees). So the difference would be only about a second presuming starting with the coldest liquid water possible.

Induction stoves, you can leave certain materials for, but not all electric stoves are induction I have an electric stove and I am moving to a gas stove. I have used both the electric stove. Also doesn't cool down as fast. You can't leave your food on the burner or else I'll burn because it doesn't stop cooking for a long time after and it takes forever to boil water, gas is easier to control the temperature

My problem it’s so easy to scratch the surface.

As contractor, I do a lot of kitchens. The most efficient is definitely the induction stove, up to 25% in speed and about 5-10% economically. Depending on how you get your electricity it's better for the wallet and environment. Best overall is Nuclear, then biomass, wind and last coal/oil/gas and solar cell after a 5 year run-time and based on environmental impact, lifetime and total carbon footprint. If you like to use a wok gas is the best and for stew a slow cooker or petroleum stove is best. I usually install Miele appliances due to contracts. I don't care about green points, but do what is actually best fitting for the customer. (Combinations possible)

Induction works well if it’s done well. I can’t complain about gas, I grew up with a metal coil stove which cooked slowly but we didn’t have gas service so that was really the only thing we could use. I like having gas also for power outages. A bbq lighter or a match can get you cooking or even to warm up a few pots to warm up the bath tub in a prolonged outage where your hot water tank cools down. Also the gas fireplace can keep the house warm. New housing where wood burning fireplaces aren’t included by code leave gas to being the only safe alternative energy source and it’s pretty convenient.

The purpose is to estimate the right cooking point. Though the ingredients are neither overcooked nor undercooked. It just takes some time to estimate the right cooking point based on experience. No matter, either gas or induction stove. The right question what is better for environment.

This is kind of eye opening to me

One variable wasn’t controlled for, and is more important than gas or induction: elevation. Water boils faster in my Indiana home than it ever did in my Utah home. Both are induction, but the elevator of Utah is much higher. 🤷‍♀️

Induction is faster just show people the science, or make a cute demonstration video. Both work and I love your video🎉

I have an induction at my apartment. I've got accustomed to its speed. When I cooked on the gas stove to my friend in her apt, I literally fell how I'm getting old while the water doesn't even “think to boil”😅

Here in 🇩🇪 I wouldn't use either but an electric kettle instead. It might be a tight race compared to the induction stove but definitely much faster than the gas stove. (given that it has 2200W output)

I didn’t have any experience with an induction stove top until we stayed in CH. WOW!! So much faster!! A bit tricky to operate at first. I had to consult the user manual. But overall it was a pretty cool stove top.

Yes!!!! everyone tells me gaz is faster but I love induction. Plus I prefer it for safety and I never burn anything.

I did a test on my electric coil stove, Using a 1200w simmering burner and a pan that fit on it, it was able to get water from a water cooler that was 45°F to a rolling boil in 3:05 Then I did it with the same temperature water on a large burner and a large sauce pan that covered the burner, it was able to get the same 45°F water to a rolling boil in 2:00 Considering the worst type of stove was able to beat gas in how long it took to heat, gas loses.

A lot depends on your gas pressure and the BtUs of the burner. Also the control of the heat on a gas stove is infinite. That’s why chefs prefer it

I miss my induction range! I remodeled my previous home and had one for 20+ years. Now I have gas. I hate it.

It could also be altitude more specifically atmospheric pressure differential.

Greetings from Cape Town. Yes, induction is definitely quicker!

Although, this could just be the gas in the US. From my experience, the gas in the US doesn't really burn that hot. Back in India, we use LPG, and it is definitely much hotter. (No, I haven't compared LPG to induction, so I don't know if it is faster than the latter)

This can seem weird but the time to get water boiling also depends on the altitude and barometric pressure. If I remember correctly, the higher you are in altitude, the lower the pressure, and the faster the water boils.

I was always in favour of gas, but have changed my mind. First the technical facts out of the way: induction stoves are faster and more efficient because they only heat the part in contact with the stove. Gas will burn inefficiently and part of the heat generated is lost (sideways, downwards and even upwards when people make a flame wider than the pot bottom). Lastly, electricity is cleaner (even if it came from burning gas to produce it, as gas powered electricity generation is more efficient than a gas stove). Regarding cooking I always liked gas, but nowadays, with something like 20 different heating levels (0-9 and with "halves") I can control however I feel like and to be honest did not take long to realize what level I needed at each moment. Further, I can also just set the timer and go do something else (even go out) and let the stove turn off at the end of the set time. Des not work for everything, but whenever I just want things to cook for a bit and then let rest, it is fantastic. And sure, power outages leave me without cooking options, but the same if gas supply is interrupted (neither ever happened to me) and if you have no power the stove will be of little concern - the fridge and freezer are more critical.

I do have induction and infrared stoves at home but I still very much prefer to use gas stoves. Yes, they are faster to heat up foods but the major disadvantage they have is in terms of heat distribution. Induction and infrared stoves are far too centralized while gas stoves conduct heat throughout the emtire surface of pots and pans.

The hilarious things is how serious people are about the speed, as if it matters if it takes 5 minutes longer to cook dinner. What can i possibly do with a few extra minutes of waiting? I need to use EVERY SECOND!

Did you account for atmospheric variations? Atmospheric pressure and humidity will change the results!

I have returned to gas after years of having electric, and the first thing I noticed was how long it took to boil water with a gas stove. That even applies to non-induction electric stoves, still faster.

Interesting video. Gas is also not healthy because the fumes can be breathed in, causes irritation and can result in asthma

I'll bet your bog standard electric kettle is faster too, because Europe runs on 220 vs. 110 volts. That said I have an induction 'hot plate' type of thing I use, but I also use my gas ranges. While people think the heat is 'wasted' if it is going around the sides of a pan, I think that's a plus. In addition you can modify heat just by raising your pan a bit above the flame of a gas stove. Induction is basically on or off.

Our induction stove needed something between 1 minutes and 1 minutes 10 seconds to heat 500 ml of cold tab water to 100° Celsius. Time depends on when you consider the amojnt of bubbles as indicators that 100° Celsius Was reached.

The heat transfer from the blue flame produced by natural gas is way less efficient despite the high temperature.

I live in Texas USA. I don't use Gas stove and won't even rent any home, condo, town home, mobile home, duplex, multiplex or apartment that has any form of natural gas. Natural gas that isn't used as fuel or used to power millions of homes aren't popular as part of a rental.

… and the cost to convert a gas stove to induction, including the high voltage line needed and possible electric panel upgrades to support that.I know that wasn’t exactly your point, but if your house didn’t already come with it, it’s a big investment to make the change.

Depends of the calories in the gas. I think there is also a lot of heathloss by gas then by induction.

Induction is great and all but I still prefer gas because it's cheaper to run (where I live) and when the power goes out, my gas stove still fires right up. 👍

I'm in America and I use induction.

Here's my issue with induction it relies on electricity and in the event of power outage during something like a major storm you can't cook food where as with gas as long as its flowing you can use the gas stove.

Gas used to be faster when compared to induction stoves made before 2000. That's when the saying about water never boils when you're looking at it got started. Back then, it took a very long time for water to boil.

I've had an induction stovetop since 2005 and I don't want to miss it anymore. I can boil 1.2 liters of water almost as quickly on my stove top as I can in my electric kettle of 1.2 liters volume. Which are essentially the same technology, only the kettle is a massive induction plate optimized for its metallic plate which has basically only the on-off function. Which makes it a little bit more efficient and a hell of a lot cheaper. So for me induction is the clear winner. Edit: I'm in Hamburg, and currently at 17m above average sea level. So pretty low for barometric pressure on average. Sure, the Dutch have quite a few spots below sea level, while the lowest spot (for an average person to reach) is in Death Valley. Only if you go into either a pressure chamber or a deep shaft mine will you get higher pressures. In which case the pressure in the pressure chamber will determine the winner. Just to be pedantic here😂

Gas stove owners are just too cheap to make the change to induction. They don't realize that time is money.

The real test is wok cooking . Try wok stir fry on gas and induction. See which comes out better

Induction stove is just a hack of the system )) It pumps literally all the energy directlly into the pot. It's most efficient thing. But all the places where I lived or living in Germany has glass ceramics which I hate. It's not as closely efficient as induction and just a tiny speck of oil or something dropped turns into tar that very hard to clean.

With an induction stove, the heat arises in the bottom of the pot. With all other stoves, the bottom of the pot must be heated first. But induction stoves don't retain any heat and quickly get cold again.

Induction is the fastest. Always. Even though (maybe because i grew up with it and am so used to it after all those years) I still personally prefer gas. Before the gas prices hit another level in Europe😅, gas stoves were the cheapest way to heat up anything though. Now it's Induction all the way. Still just because I'm sooo used to it, i still prefer gas😅😂🤷🏻‍♀️

Induction is cleaner - smooth glass plate, easy to clean spills... Gas has those wells below the burner where spills accumulate and burn on.

my country we have both us

I would prefer induction. Am from Germany. Reason one, we have this time an issue with gas and it,s horrible expensive. The electric power is expensive, too. But I think, it is more economic by induction, faster too, we saw.

I like the fact that you can go from boiling to simmering with just adjusting the flame rather than waiting for an element to cool.

I prefer induction but I will concede that when it comes to suddenly reducing the heat whilst cooking, gas stoves are the only ones that do this. If I have to reduce the heat on my induction stove, it means switching hobs. That being said, induction stoves are safer, heat up more quickly and easier to clean.

The environment also affects it (climate, altitude, etc)

What is the elavation at your home in DE? At higher altitudes water will boil at a lower temperature. In cities like Denver this makes cooking times longer for some baked goods and pasta.

Induction is far more efficient and doesn't waste energy, it also doesn't struggle to cool down like a traditional electric stove, the only downside is it doesn't work on all metals. Fire just has the advantage of letting do certain tricks, but you can use a lighter anyway. I use propane in my country because it is cheaper than electricity and almost no one has a full range induction here, at best some college returns bring a single induction plate back.

Good; but during a power outage, gas stoves win.

I got 3.15 on gas stove in Australia 🇦🇺

Yes I have gas stove at home in USA 🇺🇸

Gas definitely use to be quicker but induction is great and also modern no -induction electric is quite good

Induction is definitely faster. I didn't want to move away from gas until I had no choice. It is WAY faster than gas. It's kind of amazing actually.

you cant roast vegetables on any electric cooking surface

The one factor that you didn't consider is Altitude. I think there's a difference in time to boiling at different altitudes. If the altitudes are close meaning Feet above sea level, it won't make much of a difference, but a 1,000 feet difference might.

Creative idea for a video❤

Altitude makes a difference when boiling water too.

I had a ceramic cooker last time because I didn't understand the difference and when the ceramic cracked I was more careful and got an induction one this time. The induction is much faster. I thought the ceramic one was about the same as the gas hob I'd had before that so complete agreement with you here about the induction hob. Just be careful that you get induction and not just a ceramic hob. Oh, my electric kettle is probably faster than the hob but we're 220V here not 110V. Do you use an electric kettle in the US?

I'm in the uk so I'd use a kettle.

Induction has many advantages over gas It’s is usually faster than gas a major advantage is that you are not heating the entire room. A major advantage in commercial kitchens. Unlike electric cooktops, it’s as responsive as gas.

Yeah, I prefer induction over convection. My work has both and the induction stove is way better. We have fights over who gets to use the induction.

I boil in an electric kettle. Cheaper and fast. If I need extra water than i just add more to the already boiling water so it already has a head start. The water I use has to be filtered because we don't the best tap water and it's cold from the filter on the fridge. The newer flat top stove works quick. Also the type of pot makes for different boiling times.

Maybe range top stoves are not all induction stoves. My current gas stove definitely heats faster than my old range top. When doing such an experiment, it's important to control for altitude. Barometric pressure affects boiling point of water. Were you at a higher altitude in Germany versus the US?

Time zone means nothing to this experiment. Elevation is your key factor but if both locations are under 5,000 feet above sea level it won’t affect it enough to measure.