Up until 2016, if you wanted a 36-inch range, you purchased a professional gas range. Then, Wolf marketed a 36-inch induction range. So which one do you choose?
There is no one definite answer and it depends on how you cook. So, we will look at both types of cooking. Before we dive in, let us briefly describe the oven (which is the same in both).
The ovens are identical with a large 5.4 cubic foot capacity. By far the dual convection Wolf is the best because they have two thermostats. Each fan has its own heating element to control the heat and airflow for a consistent even result, eliminating any cold spots.
What is Induction Cooking?
For those that are not too familiar with induction, it is by far the best cooking technology. Induction cooking is simply a more efficient way of applying heat to food.
It works by using magnets to excite the molecules in the pan. The pan cooks the food. The glass of the cooktop does not produce heat. Induction technology offers more even heat that is 40% faster than gas.
Whereas gas cooking loses 40% of that energy through transfer. Induction is much safer, the surface is warm to the touch because the pan is the heat source. It is considered child safe. With the smooth glass surface, it is much easier to keep clean with spillage because it does not heat or cook the food on to the surface.
Wolf 36-inch Professional Induction Range – IR365PE/S/PH
- 5.3 cubic feet capacity
- 5 Induction Zones
- Bridge Elements
- Dual thermostat Convection Oven
- Temperature Probe
- Five zones and multiple 2-way and industry exclusive 4-way bridging options create a flexible cooking surface that accommodates a wide variety of pan sizes and dish preparation.
Wolf 36-inch Professional Gas Range – DF366
- Burners, in BTU: (1) 20K, (2) 18K, (2) 15K, (1) 9.2K
- Infrared Grill or Griddle optional
- Four Dual stacked burners
- Continuous grates
- Dual Thermostat convection oven
How do you cook?
The Case for Gas
Unlike induction, you have the ability to grill or griddle. Both are excellent in the Wolf brand.
If you like to grill, the Wolf grill has infrared gas and is not electric like Thermador. It is closest to outside grilling, great for searing proteins or grilling veggies.
If you like pancakes or breakfast food or just about anything the griddle is thermostatically controlled giving every inch of the griddle surface even heating. If you have ever been to a diner, all of the food is typically cooked on a griddle.
The Case for Induction
Induction is faster without question. Watch this video comparing the method of searing using an induction cooktop versus a gas range.
Induction vs Gas: Which Sears a Steak Better?
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Ultimately, induction is faster and equally as important, it has a better simmer. Induction can operate at the lowest level to simmer while gas can only simmer to a certain point. This is because the flame will extinguish due to a lack of oxygen in gas cooking.
Induction is metal sensing, so it can never be accidentally activated without a metal pan. The surface is also less hot to the touch because the magnets do not heat up the glass. (It is still hot because the pan will heat the glass, not the other way around).
Induction needs less venting because it does not emit heat like pro gas.
Which is better depends on how you will use the range.
For a grill or griddle, the gas pro is still a good choice. You also have 6 burners versus 5 in an induction cooktop. However, for burners, simmering, and safety, induction is far better.