When I moved into a new home with an aging stove, I faced a big question that morphed into an existential crisis. As a lifelong gas stove user, my instinct was to stick with what I knew, and what all the professional chefs in all the kitchens I’ve worked in used.
As a home tech reporter who covers large appliances and the air-quality and health risks of cooking with gas indoors, I found myself reconsidering. Sure, career chefs extol gas, and you’d be hard-pressed to find one who says otherwise, but professional kitchens are bigger, often have industrial ventilation and their inhabitants don’t raise children in them.
An induction cooktop was never part of the plan — but plans change.
I’ve dealt with asthma my whole life, one of the conditions that is believed to be worsened by natural gas stove emissions, especially among children. On top of that, my new kitchen sits somewhat cut off from the rest of the home, making ventilation a real concern.
I switched to a smart induction stove, and I couldn’t be happier.
Ultimately, I went with induction — Samsung’s feature-rich smart induction stove. After more than a year of use, peace of mind about my kitchen’s air quality is just one of many reasons I’m pleased with the switch. It’s faster, safer, cleaner and more energy efficient.
Plus, the stove’s smart connectivity recently saved me several hours of driving (more on that later).
As it stands, I have no intention of going back to gas. Here are the four main reasons why.
1. Air quality factored most in my decision
I was a gas stove purist — until I wasn’t.
What pushed me to move on from gas has nothing to do with cooking. Study after study has shown that natural gas stoves pose a real risk of environmental contamination. While the scuttlebutt over whether gas stoves are safe and what regulatory guardrails should be in place has largely quieted, the science remains.
Gas stoves are shown to leak more than previously thought and those leaks have been shown to cause respiratory issues, particularly in children. As a lifelong sufferer of asthma and the owner of a new but not-so-well-ventilated kitchen, it didn’t seem worth the risk, even if most agree that more research is needed.
2. Induction heat is freakishly fast
My induction stove boils a 60-ounce pot of water in less than 5 minutes. A gas stove takes about 8.
Modern induction heat is fast. Like, really fast. The Samsung Bespoke brings a pot of water to a boil in less than 5 minutes. A gas stove takes closer to 8. That may not seem like a big difference but after returning home from a frantic day and pasta is the only way to turn it around, you’ll notice.
The digital dials took some getting used to but the heat responds with lightning-speed to adjustments.
The quick heat comes in handy for more than just boiling water. Getting a cast-iron skillet really hot for searing steaks, chicken and burgers takes seconds, not minutes. Calibrating the temperature without a visible flame took some time and practice, but since I got the settings down, there hasn’t been an effect on my cooking. Plus, the temperature adjusts instantly with a slide of a finger on the touchscreen.
The number of oven cooking modes is probably overkill and the air fryer function is just OK.
The oven is fast, too. It preheats to 350 degrees Fahrenheit in just over 9 minutes. A gentle ding or an alert sent to your phone lets you know when it’s preheated or when a timed cooking session is complete.
3. Smart app control saved me hours of driving
I buy into smart home features, here and there, but I’m not one who strives for connectivity in all my home electronics and appliances. My ice maker has app compatibility, for instance, but it’s never crossed my mind to use it.
Being able to monitor certain aspects of your oven and stove remotely, however, is a no-brainer. Case in point: I was recently an hour into a long drive when I became utterly convinced I’d left a pot with food on a still-running burner. So sure was I that I pulled over with the intention of rerouting myself back home.
That’s when I remembered to check the SmartThings app.
The stove’s connectivity saved me hours of driving.
To my surprise, the app and range were still connected, even though I hadn’t logged in for weeks. The view showed all burners set to “off.” A sigh of relief and I was back on my way. Even if one had been errantly left on, I could have toggled it off right there from the interstate rest stop.
There are other, less dire uses for the smart app integration, like preheating the oven or dialing down the heat on a simmering sauce from another room. I admit I don’t use my range’s remote control daily or even weekly, but in that moment of uncertainty, the stovetop’s connectivity paid for itself.
You can pull up YouTube cooking videos on the touchscreen, although I seldom do.
The range’s touchscreen hub can also connect to your phone via Bluetooth to play music or scan the internet for recipes and YouTube cooking videos, and display them for you as you cook along. I don’t find myself engaging often, but I can see why some cooks would.
4. Induction stoves are way easier to clean
Considering how easy induction stovetops are to clean, there really is no reason to cry over spilled milk.
The most welcome surprise in my switch to induction is the cleanup — or should I say, the lack thereof. Anyone who uses gas burners tucked under grates knows there’s just no keeping that stovetop clean, no matter how careful you are while cooking.
The scratch-free range, which has remained scratch-free for more than a year of use, takes no more than a wipe with a damp towel or sponge to clean, no matter how much of that night’s recipe rained down upon it.
A year of regular use and there’s not a scratch in sight.
An involved cleanup after a long day, labor-intensive recipe or while hosting a gathering is one of the biggest buzzkills when cooking at home. Eliminating one inevitable and unenviable task is a big boon for induction.
Cookware compatibility was not an issue for me
My existing cookware was all induction-compatible.
One of the biggest drawbacks of switching to induction is the lack of compatibility with cookware. Induction doesn’t work (or work well) with copper and aluminum pots and pans.
Most stainless steel, cast iron and ceramic cookware is compatible. I only use pots and pans made from those materials, so I have had no compatibility issues.
Quality kitchen brands always indicate whether their pans are induction-compatible. If you’re making the switch to induction, do some research and ensure you don’t have to buy new cookware after the fact.
If I could do it over, I’d skip the in-oven camera
The Samsung Bespoke Smart induction range I chose costs north of $2,000, about twice as much as a similar, less feature-heavy Samsung model. The key differences are that mine has “more advanced” AI-powered cooking modes and an internal oven camera, so you can monitor food remotely via phone and share time-lapse videos. I don’t use or rely on either of these.
The control panels are also different, with the pricier model featuring an LCD Display. In my experience, LCD displays have more issues and glitches than simpler digital interfaces, although mine has been great so far.
If I could do it again, I’d opt for this far cheaper but slightly less smart induction stove.
For my money, the $1,100 Samsung Bespoke 30-in Smart Induction Range, which has all the features I care about, as outlined above in this article, is the better buy.
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