Kitchen ovens - Convection/steam/microwave drawer - thoughts?

Joblue
Fri, 03 Mar 2017 18:27:14 +0000

@Silpat I am also seriously considering getting an induction cooktop when we remodel our kitchen. When I had my “fun” retirement job selling high end cookware I had a number of professional chefs who cooked on gas ranges at work say they opted for induction ranges at home to avoid putting out huge amounts of (wasted) heat in their home kitchens. They all seemed to be pretty sold on induction and I know that it’s quite popular in western Europe.

Honestly, I think induction is the wave of the future for serious cooks who aren’t totally hooked on gas, although they really haven’t gotten much attention in the US yet. I want to avoid gas in my home mainly because of the fact that our house isn’t on a gas line and we’d have to put in a propane tank (SO not interested in that) and the fact that they put out a lot of wasted energy in the form of heat. The whole “having to buy new cookware” thing is overblown IMO unless you have a lot of very high-end copper pots you can’t bear to part with. Most “good” cookware sold nowdays is pretty induction friendly (ie, Le Creuset, Staub, AllClad, etc). It doesn’t need to be purchased in sets and most of the time when I hear complaints about having to buy new cookware, it’s from people who are protective of a $200 set of aluminum pans, purchased over 10 years ago.