A silly idea for a stove?

[joeekaitis]

We're putting together a summer/winter kitchen by adding a pair of portable induction cooktops. We'll use those in the summer so we can cook with the ceiling fan on and in the winter, we'll put 'em away and let some of the waste heat from the stove warm the kitchen.

While I was perusing induction cooktops, I read that Viking is the only maker of a stand-alone induction cooktop range. I believe it's all electric but I began to wonder about the viability of a "backwards" dual fuel range:

Induction on top, gas oven below.

Advantages: The most cost-efficient fuel for each cooking task. Ready to replace existing dual fuel (gas on top, electric oven) ranges.

Disadvantages: 220V circuit if the owner is replacing an existing gas stove.

Whaddya think?

 

[panthera]

Joe,

After living with induction for 18 months, and a combo convection/grill/rotisserie/microwave since 1996,I decided on the following:
Portable induction plates for 'rangetop' use.
The large, well built (not that cheap shit GE junk you get at Walmart) convection combo for the rest.

I won't go back to gas. Convection picks up on all but one of its advantages, none of its disadvantages.

 

[sudsmaster]

I'm not sure that gas ovens are more energy efficient than electric.

Gas must be vented, and therefore loses a lot of heat to the surrounding air. Most electric ovens are also vented, but I think it's a lot smaller vent and much less heat loss. I would agree with Keven that an electric convection oven is probably the best way to bake.

All told, unless one is in the bakery business, the energy used to heat an oven is a very small fraction of what is needed to heat (or cool) an entire home. Same goes for cooktops. I would select a cooktop and an oven based on what one wants in terms of cooking results, and available utensils/utilities, not on the basis of energy efficiency per se.

BTW, one can pick up a large 110 volt portable induction hotplate at Costco Business Center for about $70.

 

[frigilux]

I've had numerous gas ranges in brands ranging from GE to Maytag to Frigidaire (Electrolux); None of them produced baked goods as evenly browned/baked as the electric ranges I've had. It's not that they're bad, just that in my experience, electric ovens had the edge.

I currently have two Frigidaire convection ranges in my kitchen, one gas, one electric. While I don't notice a difference in roasts or casseroles, there is a definite difference when baking two 12-cup pans of muffins on the same rack. The outer edges tend to get pretty dark in the gas range, because that's where the heat is strongest as it radiates up from the floor of the oven. The electric oven handles a tricky task like that better.

I do, eventually, get to the point, LOL: If you're going to have an induction top, don't bother with the dual-fuel.

 

[tomturbomatic]

The good news is that Viking is not alone in producing IN THIS COUNTRY individual induction cookers. Both Viking and Vollrath use components made by a company with locations in California and Virginia. The Vollrath induction cookers are all made for industrial use. The model I bought produces 1.8 kw of cooking energy on a 15 amp 110 volt circuit. Vollrath produces induction cookers running on 230 volts with outputs up to 3.5 kw of cooking energy. Imagine placing a large pan on a cooking surface putting that much energy into it with efficiency close to 100%. People who do cooking demonstrations in settings like conventions, trade shows, food expos and retail as well as those who work omlet stations etc. at buffet lines are using induction cookers instead of those little propane table stoves. The savings are impressive and the safety is greater as well. Commercial kitchens are switching to induction because of the energy efficiency which means cooler kitchens and less of an AC load in general. Commercial chefs from many parts of the world are endorsing induction not only for its efficiency, but also for its responsiveness.

A lot of cookware, especially from Europe is now being manufactured to be induction compatable. I notice that Cuisinart is closing out their current line of stainless pans and wonder if they are going to introduce pans with induction capability. The Stainless Steel and copper core Stainless Steel lines from ALL CLAD are induction compatable, but except for smaller pans, I find All Clad's handles to be very uncomfortable. I guess you can buy those rubber or silicone sleeves for the pot handle to make it more comfortable to carry.