The transition in the kitchen is in full swing: from gas to induction!

To govern is to foresee! It's as simple as that. Wouter Plette and Arend Bruijn, both responsible for marketing and sales at Harderwijk-based 'Van Gas Naar Inductie', know it better than anyone else. From the year 2050, cooking with gas will no longer be allowed, which means that sooner or later everyone in the kitchen will have to make the switch. And we should not be surprised if that year will be brought forward as well. Politicians are emphasizing the increasing necessity and so it is to be expected that we will have to really get rid of gas much sooner.

Anyway ... we are all facing a major transition in the kitchen. From Gas to Induction. It was the main reason for founding the company three years ago. Wouter explains, "Fortunately, many people are already familiar with cooking on induction. Not only in new kitchens are people opting for electric cooking, we also see that in existing kitchens more and more people are choosing to abandon gas. So awareness in the market is growing and ... consequently so is our work!"

His colleague Arend explains that "Van Gas Naar Inductie" - with a showroom located in Harderwijk - already assembles and installs about 20 induction plates every week. "We do that all over the country. Our team now consists of eight fitters. We are growing steadily. Moreover, we only sell A-brands. From ATAG to Siemens and AEG, for example. It's all in our range. And we also supply and install Quooker faucets. In short, the range of quality brands is large."

A Siemens cooktop ... from gas to induction!

Assembly and installation

Wouter explains that in these times, consumers want to be 'unburdened' as completely as possible. "The word 'relieve' may be a catch-all term, but it does get to the heart of what we stand for. We are not only a point of sale of a wide range of cooktops, but we also stand for their complete installation. For example, we know how to adjust meter boxes, how to adapt an existing kitchen worktop, as well as how to run the right cables to the right places, for example. So we are talking about complete assembly and installation. When we leave the house, it works. We won't do it for less."

Arend hopes that "From Gas To Induction" will become more widely known in the kitchen industry in the coming years. "We still hear very often that consumers walk into a kitchen specialty store and ask about an induction cooktop. However, kitchen specialty stores only sell complete kitchens. They are not actually "equipped" for renovation or remodeling issues there. So if a consumer just wants to switch from gas to induction in his existing kitchen, well ... at that point we hope that the salesperson in the showroom will refer the consumer who is orienting himself. We are not competitors of the kitchen stores at all, we serve a different target group with a different demand. But it is nice when a showroom salesperson still lets the consumer go home with a good tip."

So Wouter and Arend are happy to recap the benefits of induction cooking. "It is a safe way of cooking. After all, there is no fire. An induction hob is easy to keep clean. Combined with solar panels, induction cooking is carbon-neutral. And yes... induction cooking is a lot faster than cooking on gas and what is also very nice: the air in the house stays cleaner. In short, only plus points! We think that there will be a further acceleration in the market. An increasing number of consumers will make the choice: 'From Gas to Induction'.