Am I the only one who swore off cooking with gas after 15 years on the line?

My old sous from the spot on Clark Street came by last week and watched me fight a flat top for 20 minutes, then told me the burners on a gas range give you way more control for pan work than induction ever will. I always assumed induction was the pro move for heat speed, but he walked me through how gas lets you see and adjust the flame instead of guessing at a number. Anyone else switch back to gas after going electric, or am I just chasing nostalgia?

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taylorm896d ago

Man, gas flame you can see beats induction guessing any day.

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