Granted, you can still benefit from the precise temperature setting and the ease of cleaning, but don't expect it to be an apples-to-apples comparison.
Granted, you can still benefit from the precise temperature setting and the ease of cleaning, but don't expect it to be an apples-to-apples comparison.
It also helped me find out that my kitchen counter outlets share the circuit with my fridge. The breaker quickly tripped when I was making toast, boiling water, and the fridge compressor cycled on!
Note -- electric hobs and ovens are often wired into far far chunkier circuits and the high efficiency of induction is a big boon. It's wonderful to cook on -- all the responsiveness of gas, none of the pm2.5. It's just a shame that per kWh, electricity is a lot more expensive.
I'd want an induction cooktop and a gas oven! The gas oven solely so I can do the broil thing and get a good sear from direct flame.
Everyone's cooking styles and needs are different, I guess. It's never been an issue for me. If I leave the oven door ajar, the broiler will stay on and do it's job. An electric oven works far better than gas for baking however which is something we do regularly.
A low end range has 16K BTU for the oven, plus 4 10K burners = 56,000 BTU = 16.5kWatt.
But the 50A outlet can only deliver 50 * 240 * 80% = 9,600 watt.
The issue with the portable ones is the quality differential. You’ve got extremely cheap ones that are more plate warmers than cooking appliances and you e got the control freak that is a piece of future tech. But if you get ones that a caterer would use they tend to do the job.