What makes a delicious meal?
Doesn’t matter if you have the best quality ingredients, the most appreciative guests. If you don’t have a happy cooking experience, the food you make will not be as scrumptious as it can be.
In the kitchen, you can go without a blender, a microwave, an oven, but you cannot cook without a stove. A good stove will make your cooking experience enjoyable, and that enjoyment is certainly going to translate into your food.
On the market there are two main types of stoves: gas stove and induction cooker. Which one should you choose? What are their respective merits and shortcomings?
Check out the breakdown below!
Gas stove
The gas stove cooks by flame, which satisfies cooks whose culinary arts requires a strong heat. The strong metal rack of the stove can support pots and pans of different sizes. The gas stove is easy to use and heats up very quickly, making it the choice of stove for the majority of Hong Kong people.
Pros
- Instant heating, strong heat
- Degree of heat easy to control
- Quick cool down after use
Cons
- The ignition source is located closely to the metal rack, which makes the latter difficult to clean
- More cooking fumes
- Lower energy efficiency compared to induction heater
- Gas leaks might occur when used carelessly
Induction cooker
As open kitchens become one of the solutions to a small living space, the induction cooker begins to gain popularity among Hong Kong people.
The induction cooker’s energy efficiency is 90% higher than the gas stove, and its cooking time one-third shorter.
In an attempt to solve the problem of insufficient heat, nowadays, induction cookers produced by some brands have intelligent functions and a stronger cooking heat.
Pros
- Flameless cooking has a lower risk of fire accidents
- The surface of the hotplate is flat and easy to clean
- Energy-saving
- Easy to install, powered by electricity only
- Can turn off automatically, safe and convenient to use
Cons
- Fixed levels of temperature, lower heating flexibility
- Have to use with special cooking pans and pots
- The small size of hotplates lowers cooking efficiency
