As part of our KITCHEN SERIES today we talk about GAS VS ELECTRIC VS INDUCTION. Great ready, I even learned something new. Our special guest is JOEY KALFUS who is a celebrity chef and head of hospitality at local Arizona colleges.
Welcome to another episode of "The Lockbox," where we dive into the heart of every home—the kitchen. Today, we're tackling a hot topic that many homebuyers obsess over: the debate between gas and electric stoves.
Arizona’s very own celebrity chef, Joey Kalfus, is here to shed some light on the matter. When people dream of a "chef's kitchen," they often envision a gas stove, believing it to be the gold standard for serious cooking. However, Joey Kalfus has a different take. While gas has indeed been the industry go-to for years, there's a new player in town that's shaking things up—induction cooking.
Induction cooking isn't exactly new; it dates back to the early 20th century. However, it didn’t become commercially popular until the late 1900s. Despite its slow start, induction cooking offers numerous advantages that are now making it a must-have in modern kitchens.
So, what exactly is induction cooking? Unlike a traditional electric stove, where the heating element warms up the pan, induction cooking skips the middleman. The pot or pan itself becomes the heating element, thanks to ferromagnetic materials like cast iron or certain stainless steels. This direct heating method makes induction cooking up to 60% more efficient than both gas and traditional electric cooking.
Joey Kalfus offers some chef-approved tips: if you currently have an electric stove, consider upgrading to induction. If you're using gas, it's time to rethink that choice. Induction allows for precise temperature control, reducing the risk of burnt pastry creams, scorched rice, or smoky oils. Plus, it can serve as a versatile replacement for various kitchen gadgets, like a slow cooker, rice cooker, and double boiler.
Induction cooking isn’t just efficient—it’s fast. A cup of water can boil in just 90 seconds, and your grilled cheese will come out perfectly crispy on the outside and gooey on the inside. It's also safer for families with kids. Unlike gas or electric stoves, induction only heats up when a pot or pan is on the surface, minimizing the risk of burns.
So, next time you’re touring homes with The Grandon Group, Arizona’s number one brother and sister real estate team, don’t get hung up on whether the kitchen has a gas stove. With induction cooking, your dream kitchen could be right around the corner—complete with the potential to create gourmet meals that would make any chef proud.
Armed with this knowledge, you can confidently choose a home where the kitchen isn’t just a place to cook but a place to create culinary masterpieces. Happy house hunting!
Jason Grandon can be reached at 480-276-2954 or www.THEGRANDONGROUP.com
For Culinary ideas, pm Jason and I will get you in touch with Chef Joey.
