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Induction vs. gas boil-off

I set up a head-to-head challenge to see whether my gas stove or induction hot plate can boil water, say for some pasta, faster.

This is not an entirely fair comparison because I have a fairly substantial DCS propane range and an 1,800 watt induction hot plate, but I was curious. I have the induction burner for quite the opposite reason - my gas stove is incapable of generating low heat and it's essentially impossible to simmer anything on my stove. But let's boil some water.

In the gas corner we have a Calphalon hard anodized aluminum pot. It's not technically my pasta pot, but I rarely make enough pasta to warrant the big pasta pot with insert. It contained 2 1/2 quarts of water at 68°F.

In the induction corner we have an All-Clad stainless steel and copper induction compatible pot. It has Emeril's name on it, but I try to not dwell on that. Bam. It also had 2 1/2 quarts of water at 68°F. It's sitting on an Avantco 1800W/120V induction hot plate .

It was a tie. Both reached a roiling boil, suitable for adding pasta, at 10:30.

If I was trying to boil water really quickly, I'd probably go with the 3,500 watt 240V induction unit which presumably would beat the gas stove, but I didn't get that one since I was going for low heat, not high heat. And it requires a special outlet.

Though I have to say, standing next to the gas burner after 10 minutes, it was hot. Next to the induction burner, not really so much so. There might be something to this induction thing.

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