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Cooking with gas gets more expensive as Americans face rising prices into 2026
(www.theguardian.com)
this post was submitted on 03 Dec 2025
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I own an induction stove now and would agree with this. The induction makes hot spots which are inconsistent across my larger cast iron pan, requiring me to rotate the pan or move food in the pan around to get everything evenly. My families gas stove does not have that issue at all with similar pans. I wonder why the down votes? Ive had to change the way I think about even heating with the induction stove.
But it sure is fast and I used to leave my old stove on accidentally too often. The induction turns itself off pretty quickly when the pan is removed.
I can't say I've experienced this with my cast iron pan and induction range. Can I ask how big of a pan you're using?
It's a 12"/30cm pan on a 9"/23cm induction pad. It's a Frigidaire FCFI3083AS, bought in the U.S. at home depot (https://www.homedepot.com/p/Frigidaire-30-in-5-3-cu-ft-4-Burner-Element-Slide-In-Front-Control-Self-Cleaning-Induction-Range-w-Convection-in-Stainless-Steel-FCFI3083AS/323867171)
So I don't expect the entire pan to heat perfectly, but the center area 23cm heats up in a crescent shape, like you can see the coil and the top half heats way hotter than the bottom half of that area. So I rotate it, but then get uneven heating as the other half cools down and the new top gets the hot part of the pad. I really like the stove, but that drives me nuts.
Is that size pan just not going to work well? What size do you use? I'm guessing you don't see the crescent shape heat spot on yours?
You got me curious. I also have a Frigidaire, but its circa 2012 I think. I took my largest cast iron skillet (12" Brizoll) and put it on the range dry with nothing in it. I turned on the range and here's what it looks like under a thermal camera after 50 seconds:
collapsed inline media
I see crescent you're talking about, but the thermal difference between the hottest and coldest part of the pan is less than 1.2 degrees C. This was only on for less than a minute. The next time I'm cooking something I'll perform this test again. Additionally, my range has 2 induction elements to cook on on the right hand side, and the left hand elements are electric thermal, so I can perform a non-inductive test too.
That's really interesting, thanks for the numbers and thermal view! I did not try that and am surprised there is not more of a difference shown here. Mine was purchased last year. I do see some reviews of my model with people complaining about the same thing but it's drowned out by positive reviews.
I wonder if there is more inconsistent behavior with mine, or the pan somehow? I have an unmarked 12" pan that is thicker cast iron with higher sides, and another 12" from Lodge that is thinner with shorter sides. I do notice it more with my unmarked pan, like it can't keep up somehow.
Keep me posted! Curious what yours shows next time you are cooking!