Years ago, coal is what our nanays and lolas used for cooking. They need to first provide a continuous supply of oxygen (using a fan) to ignite it, before they can start heating up their water for their morning cup of coffee. Now, there’s gas, electric, and induction! But, which is the best one to use? We got you! Here are the three types of cooktops explained and assessed.
Gas cooktop
Pros:
> easy to use
> instant heat that can be raised and lowered immediately
> cheap to buy and to operate
> can be used for any type of cookware
> cooks evenly
> can be used even during brownout
Cons:
> can be messy and hard to clean
> prone to accidental combustion and fire
Electric cooktop
Pros:
> easy to clean
> cheap to buy and to operate
> not prone to accidental combustion and fire
Cons:
> slow to heat and to cool off
> uneven cooking because of uneven distribution of heat
> can only be used on special type of cookware
> can’t be used during a
Induction cooktop
Pros:
> can cook faster because it transfers heat directly to the pot or pan
> heats up only in the area in contact with your cookware, preventing burns
> cools down fast
> portable
Cons:
> can only be used on
> more expensive to buy than gas or electric stove
> interferes with a digital meat thermometer
> can’t be used during brownout
The verdict?
The good old gas cooktop is still the best option out there. It’s efficient, fairly cheap, needs no electricity and it is only dangerous if you play with fire. However, if you are looking for an upgrade and have a budget for new cookware and cooktop, then changing to an induction cooktop is a good idea too. Plus, it’s safer.
But whichever you’re using in your home right now, you can still cook a hotpot! So go and get your FreshlyFrozen ingredients at Wei Wei Cold Store’s 3 branches (Arranque, Cubao, or BGC) or in leading groceries and supermarkets nationwide. For more information, you may also visit our website at www.weiweicoldstore.com or our Facebook page at www.facebook.com/weiweicoldstore.ph.
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