Abstract
Fifty-four panellists aged 20-60 years each cooked 4 dishes using both gas and induction range cookers. The objective was to compare the flavour of the dishes and the cooks' satisfaction based on operating function and feelings of relief and achievement. Sautéed vegetables, grilled fish, ‘chawan-mushi’ and deep-fried chicken were cooked, and the panellists reported their satisfaction levels using a scale ranging from -2 to 2. The flavour of the dishes was also evaluated. With respect to the cooks' satisfaction, grilled fish, sautéed vegetables, and deep-fried chicken, cooked using a gas range, received significantly high scores. The cooks' satisfaction was mainly based on ability to control heating power as desired while watching the gas flames. Chawan-mushi cooked using an induction range cooker also received a significantly high score. The reason for this was that constant temperature was easily controlled. The panellists were satisfied with cooking when they could control the heat as desired. However, overall, gas was preferred over induction heating for cooking all 4 dishes.
