23
Switched from gas to induction at the line last month - no going back
I worked at a place near Austin that made us switch to induction burners for a new health code thing. I was so mad at first, thought it would ruin my sear. But after a few shifts I noticed my pans aren't covered in black carbon anymore and I'm not sweating through my coat by 8pm. The temp control is way more accurate too, like I can actually simmer a stock without it bouncing. But the real kicker is cleanup - we were scrubbing those gas grates every night for 20 minutes and now it's a 5 minute wipe down. Our head chef still says induction kills the "soul" of cooking though. Anyone else made this swap and felt the same?
3 comments
Log in to join the discussion
Log In3 Comments
lily571mo ago
The first week I switched I kept burning stuff because I wasn't used to how fast it heats up. But yeah, the lack of heat in the kitchen is a game changer. I remember working a Friday dinner rush on gas and my hat was literally dripping sweat into the pass. The head chef thing about soul is funny because my old chef said the same thing about electric when he started 20 years ago. It's just new and scary for some people.
4