ASKO - Adam Liaw: choosing between gas and induction

GAS VS INDUCTION

Thursday, 3. August 2017

There are many things to consider when purchasing a new cooktop including design, performance and cost. One of the main dilemmas is whether to opt for a gas or induction model. Chef and ASKO ambassador, Adam Liaw, describes the benefits of both and why he can’t choose between either.

Gas

1. Intuitive

Gas cooktops are the more traditional of the two and are often preferred in professional kitchens as the chef can intuitively control the pace of cooking. Most classic cuisines were built from cooking over a flame so there’s no reason to learn a new style of cooking. Adam suggests using gas for wok cooking and sautéing. “Cooking with gas is best when you want to keep tossing the pan as the open flame continues to heat the cookware,” he says.

2. No specialty cookware

Opting for gas means there’s no need to buy new cookware. “I have lots of different pots and you can’t use all of them on induction. An advantage of having a gas cooktop is that cookware made of any material can be used,” says Adam.

3. Durable

Gas cooktops are hard-wearing, so they’re able to withstand heavy cookware that could otherwise crack or scratch a ceramic or glass induction surface.

 

Induction

1. Efficiency

Induction is extremely efficient and economical as the cookware absorbs heat quickly and entirely, unlike an open gas flame that allows heat to escape. “The instant temperature change of induction is a great time saver when boiling eggs or pasta,” says Adam.

2. Precision

Cooking on induction means ultimate precision and control. The heat distribution is even, leaving no hot spots. Adam suggests using the technology of induction cooktops to your advantage. Modern induction cooktops have a variety of functions, programmes and timers, helping to prepare perfect dishes consistently.  

3. Easy cleaning

Not only is the cooking time reduced with induction, so too is the cleaning time. Cleaning an induction cooktop is as easy as cleaning a benchtop, there is no need to separately clean the burners or trivets. Also, because the surface does not heat up, there’ll be no burnt food to wipe clean.  

4. Ideal for odd shaped cookware

Induction cookware must be made of a magnetic based material to absorb heat. Any old pots and pans can be tested for suitability simply by holding a magnet to the bottom. If the magnet sticks then it will work with induction. Pots and pans that are too small, too big or an odd shape and don’t fit on gas burners can be used with induction cooktops.


The best of both worlds

Modern cooktops now offer gas and induction in the same unit. This combines the benefits of each energy source, providing the flexibility of both cooking methods. “Gas and induction cooktops have unique features, so it’s hard to choose between the two. I want to get the benefits of wok cooking over gas plus the efficiency of induction so having a mixture of the two is perfect,” says Adam.

 

Duo Fusion

ASKO’s Duo Fusion II is a unique cooktop in the Australian market combining two energy sources – induction cooking and gas in the one unit. Duo Fusion II includes the ASKO Volcano wok burner, allowing concentration on wok cooking while relying on one of the Auto programmes on the induction side of the cooktop, providing flexibility of using two methods of cooking in the same unit.

Model No. HIG1994M
Price:  $5,999