Originally Posted by Chotu
. . .
I have to say, I absolutely hated it. The heat seemed more unpredictable than even an old resistance burner electric burner.
. . . .
It was wildly unpredictable and hard to control.
Sticking with propane cooking.
I have come to love induction, and I see many of the worlds top chefs have switched to induction long ago.
Try a different unit or suitable cookware to see what the hype is about.
All in all, I find induction offers a better cooking experience and a lower cost of ownership
if you cruise
a lot. So let me elaborate a little.
Pro's on boats:
- Cooler, thus great for a warm climate
(5-10% energy wasted to the environment
compared to 35-65% for gas).
- Dry - as in no humidity given off, condensing everywhere.
- No chasing gas in foreign places.
(Once you have hauled heavy bottles in foreign lands of wrong size and connectors, you'll appreciate this)
- Cleaner and easy to clean
- Faster - generally 1/2 the time to warm something
Con's on boats:
As in there is no free lunch . . .
- Costly Electric energy system upgrade
(Preferably a large quality inverter
running from lithium batteries
and a big solar
- Cookware may have to be exchanged.
(Used to be really inconvenient and expensive, not so any longer. You can even get nesting sets if that is your preference.)
- A backup is recommended - so either a generator
, or a non-electric cooker.
(I kept the Origo
dual spirits burner on my boat
. A generator is also an option)
- Induction cookers
often give off a high pitched hizzz as well as fan noise
. Better units give less, but still not something I appreciate.
Just my 5 € cents