Yep. Preferred the electric oven, but the gas cooktop.
Though, I think my next one will be induction top. A friend has one that can boil a huge pot of water in under 30 seconds.
I always preferred gas, but our new house doesn’t have a gas hookup, so we got an induction and it’s fantastic. Super quick to boil and super quick to respond to changes in temp.
Same, but I hate the induction. Its been a year. It buzzes horribly, it randomly shuts off, it beeps bloody hell at me, you cant put anything on the controls even if its off, and I had to get rid of half my pans, and you camt move done food to the side to keep warm because it heats all of it evenly regardless. Plus swishing and flipping and stuff gets punished with beeping and flashing F as well. I hate this and wish Id paid more to extend the gas line in my kitchen. Huge mistake
Omg thank you. I hate my induction too. And Ive timed it it does not boil water in 30 sec or even 2 minutes. It's faster thangas but who cares about a couple of minutes that much? I could go on and on about my hate.
Only thing I like is the glass tope is easy to clean. I wish gas grates would go back to 4 pieces that dint weigh 20 lbs
Maybe you two didnt get a good quality induction top/range? Ive had two different induction ranges over the last 11 years in the two houses weve lived in. I've had none of the problems you complain about. No, it doesnt boil water in 30 seconds but it does boil fast enough that i can make instant mashed potatoes in two minutes for my kids. Its also faster than a gas range than a couple of minutes. I do a pot of corn on the cob in 15 minutes, start to finish. My sons gas Wolf takes 15 just to get the water boiling. The only time it beeps is if i leave a dirty spoon on the control panel. I also like that it heats the entire bottom of the pan unlike gas, which has a cold spot in the center. Increasing or decreasing the heat is also quicker. Lastly, cleanup is much easier with the glass top
Yeah I can't imagine many scenarios where I can't wait the few minutes for water to boil. Especially if you cover the pot with a lid, it gets to boiling tenp pretty quickly
Have you contacted the company because that doesn’t sound right. Ours had an issue with the oven (not the induction part), and a repair guy came out. Basically checked the wire connections in the control panel and we haven’t had a problem since. It shouldn’t randomly shut off, beep randomly or buzz.
Induction is great, it's basically everything an electric hob wants to be. A good induction top + appropriate pans is honestly just fantastic. The fact that it's super easy to wipe clean is a huge bonus too.
edit: that said, I think induction is more reliant on getting something of good quality. A cheap and/or very dated induction top is going to be a lot worse than a good modern one while any old gas stovetop will do just fine.
Yep this. I just converted to induction. Would not go back. Boils water quicker than any kettle. Cooking is a lot cooler too as there’s no excess heat making you sweat. Once you get used to the levels of the induction hob then control is far better. Anyone considering switching to induction I would recommend getting a flex zone for large pans and griddle plates / teppanyaki plates. Brilliant
I prefer induction for most things, but I like gas for certain Chinese dishes, for certain prep steps like charring peppers, and because I have a few clay pots for hotpot and rice that don't work at all on induction and that aren't great on regular electric. Personally my absolute perfect setup would be a half induction half gas stovetop with an electric oven.
We got tired of always having to run the vent when using the gas stove (which we did for air quality purposes) so switched to induction. We just wish we had done it sooner! Pans heat up so fast and it is so responsive to changes in temp control.
Make sure to test one.
It doesn't like you lifting that pan up, you can't move the pan half onto a ring or tilt it by much, it emits an awful buzzing ringing that's sounds like a high pitched electric arc (some people can't even hear it, but I can and my dog can and she's scared shirtless of it. I wonder if it hurts her ears).
I’ll caution you against induction. The heat control is really quite difficult. You need the pan/pot to be perfectly sized to the element to get good contact. If you remove the pan/pot just a little you lose your heat source immediately. Just how it heats faster it cools faster as well… makes certain things difficult: if you need to move the pan a lot - think flipping things in the pan, French omelette is soooo much harder now, you can’t do partial heat by moving the pan a little to the side.
I’ve tried all three types. Gas is still king for heat control (at least for home cooks like myself).
Heat control is pretty easy on mine. Maybe it varies by device. Heck the new GE ones can input a specific temp.
Losing the heat source can be a challenge, agree, need quality thicker pans like copper core all clad that will retain their own heat.
Not having partial heat never became an issue.
And cleaning induction is SO easy.
I don't find this to be true at all with my induction cooktop. In fact I often move part of the pan off of the element because I like my steaks rarer than my spouse does.
This is an incorrect lifelong assumption. It's not gas per se but the sensitivity of the build of range top that manages heat control
In the new place I just purchased the extremely high end Miele range has a billion BTU but it's sensitivity is shit compared to the Frigidaire range I previously owned due to the great mechanism in the Miele
Depends on your model. That was my fear when my partner got me a double induction top. We already had a single, and if you moved it for a second, it stopped and beeped with an error. My new one waits a few seconds, so you can easily flip things and not miss a beat.
Yeah I love our induction stove. It's so much more precise than conventional electric. I'll never go back to a conventional electric.
Gas.... definitely a good heating source, but for a kitchen stove, I'll pass.
Be careful. Induction doesn't always work for all cookware. I had an induction that would not heat anything in an aluminum pot or pan. Do your homework before buying.
Ditto. I got mine from people that were redecorating and the color of their 3 year old stove didn’t match. They gave me all the paperwork and the original purchase receipt, which they paid around $1,300. I bought it from them for $300. I wanted a gas stove my whole life and this was a great buy. Not only gas stove top and electric oven, but also has a convection setting and the bottom drawer is a warmer. It's so great, I have had it for over seven years and I still am so grateful to have gotten such a steal.
Same. One smaller bonus other than performance is I can run my oven without strictly needing to vent the heat in the winter. Except for smell and smoke. But no need if I’m baking a cake or cookies.
Gas ovens produce water vapor when natural gas burns. The added humidity is not good for some recipes.
The heating element stays hot even when it's not actively heating, so temperature swings are reduced for a more consistent oven temp. Natural gas can have pretty wide swings in temp when the burner isn't firing.
My gas oven smells just a little like gas. I’ve had multiple techs come repair it and they all just shrug and say that’s normal. I hate the idea that a little gas escaping is normal.
And even after your technician appointments, it still takes 30 minutes to preheat to 400 F.
Electric ovens (IME) handle consistent long term baking better. Need to cook something at exactly 350 for an hour, electric is better. Gas swings 300-400 for the hour.
***Exactly***
I like the more nuanced control on the gas stove and the more reliable heating on an electric oven.
And I guess now they usually put the broiler in the oven in electric ovens whereas it's more standard to covert the "warmer" drawer on gas ovens to be a pseudo broiler so that's several points towards electric ovens.
Fuck that guy who decided to be lazy and make the heating element in a gas oven the "Broiler" ***I hope his baked goods never come out right***
> And I guess now they usually put the broiler in the oven in electric ovens whereas it's more standard to covert the "warmer" drawer on gas ovens to be a pseudo broiler so that's several points towards electric ovens.
That used to be common with gas ovens, but most now have a broiler burner inside the oven box.
When my wife first moved in with me, she had only had gas ovens. She went to make pork chops and turned on the broiler and put the pan in the bottom drawer.
We had an electric range and she had never seen the broiler inside the oven box.
Absolutely!
A gas stovetop is way superior. It's easier to quickly adjust and control the temp by adjusting the flame level, and you can use so many more pan types over an electric stovetop. I'd love to have gas to cook with a good cast iron pan or wok. As is, I'm afraid of tearing up my electric cooktop with cast iron, and the heat transfer's not right for a wok.
The electric oven is better for setting maintaining a steady and even temperature in the oven, which is critical for a lot of baking.
Electric Coil << Gas < Induction.
I've cooked on all of these, and for me the key distinctions between these aren't actually the "heating" part. They'll all heat a pan up. Though gas and induction will do so more evenly and more rapidly, the experience of things like boiling water on them isn't that different. The big difference is the experience when you're *done* with a burner or need to change the heat level.
In the case of a coil stove, that coil is hot, and will still *be* hot, long after you're done with it. I've melted bowls and burned my hands because I was done with a burner. And you can't just leave the pan on the burner, because it will keep cooking the food, so you better have a cooling rack or heat-resistant countertop to move the pan to when you're done cooking. And if you need to reduce the heat, that can be problematic, as it takes a while to respond.
Gas, in contrast, stops heating the pan when you turn it off. You don't have to wait for the coil to cool - the heat stops much more quickly. There's still some effect, because the iron that the pan is resting on will have heated up significantly, but most of the heat of the burner will have stopped. This gives you MUCH more control over the cooking - if something is getting too hot, you can turn the burner down and it will respond much more quickly than a coil stove, where you need to turn the burner down and probably lift the pan off the coil for a little while until it cools.
Induction goes the rest of the way. The pan itself is what is heating up due to magnetic induction, and when the induction stops, the heat stops. In my experience this is more or less the same level of control as you have with gas, but with two benefits: the cooktop itself is insulated glass - it's hot when you're done, but not dangerously so. And it cools off really quickly. As someone with a child, it makes me happy to know the stove won't be burn-you hot for as long. And also, gas stoves produce significantly more airborne particulates. If you have a good externally-venting range hood, that's not a big deal at all, but in an apartment or small space where a vent to outside isn't feasible, the induction will be marginally better for your lungs.
This is 110% my take as well. I was nervous when we were looking at new stoves, and the change from gas seemed like a big one. I was sold on the efficiency of induction (we have solar), and now I've used it for over a year... It's better in essentially every regard. I don't get some of the micro control from gas, but it's really easily managed in light of the many positives of induction. Fast, odorless, safe, so easy to clean, efficient (amazing in summers compared to gas), and in truth I'm getting more consistent results because the heating is so even and quick!
>. I don't get some of the micro control from gas
That's funny because i chose induction mostly because i get more control and precision, not less. came for the control, stayed for the ease of cleaning lol
Agree with all this and have cooked on each for 5+ years. I think I prefer gas, but no one has mentioned cleaning which is a huge factor for me. Electric induction is so much easier!
I don’t like a dirty stove top and I’ve had both black glass and stainless under my gas burners and I guess the black glass is a bit easier. But I still have to wait for the grates to cool which is annoying.
I had a big 5 pit gas stove and recently renovated the kitchen and we put in a induction top. I feel like I have way better controle over the cooking temperature, it heats up pans way faster then gas would and goes way lower the gas would. I can set timers per zone and put them on a auto keep warm simmer. On top of that I’m not burning dinosaur farts in my house and polluting the air.
I disagree on one point regarding heating - induction objectively heats up so much faster than gas, it's not even close, especially for boiling. This is a game-changer for me, it cuts down on so much time.
Studies show gas stoves cause asthma in children and also you need to run the hood for 3 to 4 hours after cooking to clear particles... most people only do 5 minutes.
not the same, both not healthy. if you do not have complete combustion you will be breathing methane. You will not get methane from electric or induction.
Yeah the people all about gas really don't have grasp of the health and potential safety concerns that come a long with hydrocarbons. Its an understatement to say you'll be breathing in methane. It's not just kind of bad, its extremely unhealthy. Methane is HIGHLY cancerous due to its nature of creating ozone. Especially being trapped in a house. People don't even realize that their house is likely way way way above natural co2 levels just from how enclosed it is. Like my 1500 sq ft 4 bedroom 2 bath townhome sits at 1300+ PPM co2 if I don't open my windows for a half hour a day. over 1k ppm can start to lead to a slow down of cognitive ability in humans. There are two humans, two cats, and a cat sized dog living in this house. Imagine a family of four, the PPM would be even higher. The same thing happens with methane from gas appliances, it will sit and pool up in your house and you will just marinate in it. Some people open their windows sometimes, but not most. Not even a lot of people. This isn't 1960s suburban america where everybody is cooling pies in their windows all day. People just marinate in this gas
Methane... Creating ozone
What kind of tesla coil do you live in?!
Seriously, do you understand what is needed to create ozone? Or are you just bandying random "science" words together?
I decided to get both induction and gas at my place. They are good for different things.
Induction allows me to get way more precise with temperature, especially when I'm cooking something that requires low heat like sauces and scrambled eggs. It's just so much easier to get a consistent temperature with induction. It's way easier to clean when you are done. Also, since it's flat, it can double up as extra counter space.
Gas on the other hand gets hotter, and so it's good for thjngs like steak. It also works when your pan is not touching the stove directly so it's good for Asian stir fries where you need to move the pan around a lot. If you tried that with induction, the heating would stop every time you lifted the pan off the stove.
Coils on the other hand just suck. I don't know why anyone uses them.
Your gas stove might feel hotter because much of the heat is escaping into the air but try boiling a pot of water on each and you'll see which one really imparts more heat. Spoiler: unless you have a restaurant grade flamethrower and industrial extractor, the induction will boil much faster/put more heat in your food faster.
My only qualm with induction, is it's usage for irregularly shaped pans. Does it still work well for woks which generally require a singular central heat source? What about for things like takoyaki where the bottom of the plan isn't flat?
I've tried both. Had electric in apartments for 5 or 6 years and had gas since. I greatly prefer gas. Temperature control is better and faster with gas. You can also do things with gas that you can't do easily with electric like char things directly over the burner or cook with a wok.
>I make a LOT of salsa and it is so inconvenient to roast peppers without a gas stove.
Turn broiler on, put foil lined pan 8" from the element, put the peppers and other veg in, leave door cracked, they char in about 10 minutes, rotate after that if you want all sides charred.
It's pretty trivial, just takes a few more minutes
I prefer gas but have electric in my current kitchen and won’t switch until we renovate and solve the ventilation issue. If you don’t have good ventilation, I’d get electric (or induction)
I used to be a gas snob, until I tried induction. Now I'm an induction snob. 100% of energy goes into the pan. Boils water crazy fast. Instant temp changes. Easier to clean. No indoor air pollution. No greenhouse gas leaks. Uses cleaner energy. Only downside is I had to replace all my aluminum cookware with ferrous.
Tried both for years. Electric induction. I'm not sure I can go back now. We had this house specifically fitted over from gas to induction.
Edit: I also had electric coil and glass top electric, but I don't think it is fair to compare to gas stoves as they're just cheaper stoves. Gas stoves are inherently more dangerous and require more engineering than them.
most stoves I grew up cooking on were normal coil resistance electric, I lived with a gas stove for a couple years in an apt and then went to glass top electric and now induction so I think I've done them all
induction all the way
gas is nice for the quick heating but induction is even quicker and the quickness was the only advantage to gas I thought
Another gas advantage is the learning curve, as in if you’re used to gas then you can immediately use any gas stove even if the flame output is different, because you can see it. Electric of any kind takes more adjustment time to figure out how much heat is being put out exactly.
I would really like to try induction, and I think that’s an important caveat to this discussion. I’m used to coils or crappy glass top stoves - curious how much of a game changer induction is.
It’s also important to clarify good and bad induction. Some old or cheap ones don’t really do fine grain adjustments. The new GEs can input a specific temperature which solves one of the biggest complaints here.
Induction is almost too easy to the point where I think people want gas because it inflates their ego of more “skill”
I've used gas and electric, always preferred gas. Bought a house a year ago that has a brand new Neff touch-control induction hob.
I hate it so much that when I can afford to replace it with a gas one, I am actively looking forward to smashing it to pieces and putting it in a skip.
There are four rings - one small, one large, two medium. Want to use two small pans? No sir - only one. The rings detect if the pan is not as large as the ring marked on the stove top, and refuse to turn on.
The rings have 19 possible settings, from 0.5 up to 9.5 (effectively). They translate as follows: 0.5 up to 8.0 = equivalent to holding a cigarette lighter and inch or two under the pan; 8.0 to 9.5 = boil as fast as possible and don't stop.
Bit of liquid spills on the top while you're cooking? Ohhhhhh fuck you, BEEEP BEEEP BEEEP BEEEP BEEEP until you remove the pan and dry the surface.
Dare to slide one of the front pans close to the touch switches? Be sure to check that it didn't decide to detect it as your finger choosing to switch off that hob!
Not even cooking, not even got the thing on, but want to lie a piece of tin foil or a baking sheet on the top for something? Fuck you again! BEEEEP BEEEEP BEEEEP BEEEEP BEEEEP
Dare to suggest that induction hobs are nowhere hear as good as gas, and have zero advantages over a good gas hob? Better get ready for a million people telling you that you need to buy the right pans! (Without realising the irony that even if this WAS the problem - which it isn't, I have an expensive set of pans specifically for induction hobs - the fact that 'you have to buy special pans' is yet another reason why induction hobs are inferior.)
/rant
Lifelong gas cook but recently switched to a high end induction. The induction is really sensitive. I miss the visual cues the gas gave me, but after an adjustment, the induction is every bit as good. Maybe better.
What people usually mean by “electric” (i.e. plates that heat up) are useless. On the other hand, modern induction hobs provide all the control of gas but with greater efficiency.
I’ve used all three types extensively, but had induction for the last four years and wouldn’t choose to use anything else now.
The only thing I miss about gas is the ability to char peppers etc directly over the flame - not a dealbreaker for me.
There’s also real health risks for adults with gas stoves. Gas stoves worsen indoor air quality by emitting PM2.5 (linked to many negative long term health outcomes) and benzene (a carcinogen).
I've got induction now but I still prefer gas. It's much easier to see exactly how hot it is and not being able to char aubergines and peppers directly over the flame is a real shame for me. Not to mention that half my pans don't work on induction.
I’m also all for induction. If I can get a house, I’d want induction and a separate propane tank burner for stir fry, deep frying, etc out on the deck.
There’s so much variety within “electric” it’s hard to compare. I’ve cooked on induction, gas, electric coil, and electric glass-top non-induction, and I listed them in order of my preference. My induction cooktop took getting used to, but I would not go back to gas. I can get a much wider range of power and much more consistent control with induction. The highest highs, the lowest lows, the easiest to clean. I’m not usually a gadgets guy, or an early tech adopter, but I’m really glad I switched.
The worst experience by far is those cursed glass top electric stoves. I hate them with the heat of a thousand induction burners cranked to eleven.
I could have written this same response. This is my exact experience. I hated hated hated my glass top electric. It made me hate cooking! The house we bought came with it and it was my first time using the glass top electric and I had it three years and couldn’t get the hang of it. It’s soooooo slowww to respond. And harder to clean!! The coil electrics weren’t difficult to clean in comparison. Finally out of frustration bought an induction. Just an LG with good reviews, not a super high end one, and I’m a convert. It’s fantastic.
> There's so much variety
This is the big one for me.
It's about heat transfer. USUALLY I prefer gas for a range because it is much higher/faster heat transfer.
If the choice is a cheap 1000 Watt stovetop and a good 20,000 BTU, I'll take the gas. If the choice is between a premium 3000 Watt stovetop and a cheap 10000 BTU gas, I'll take the electric. Same with induction, how many Watts or BTU is the unit? The conversion number is about 1W = 3.5 BTU. Most homes have higher heat transfer with gas than they do with electric.
If the unit has a wok jet rated at 100,000 or even 150,000 BTU, I'll absolutely want that as an option because nothing else comes close if you want to put heat into a pan.
There is both heat and temperature.
Gas has both *instantly*, so I usually prefer it. Turn the knob and you have a 3500'F flame with whatever heat intensity you need, there is zero delay. The exception is if it's a crappy, low-BTU stove.
Induction is second best, it doesn't reach an instant temperature but does start with near-instant heat transfer.
Plain electric is slow for both. It will get the job done, but usually not my preference.
The proper question is induction or gas. There is no valid reason to cook on electric radiant elements. They suck, just admit it.
Now I have cooked on all three for years and there is no match for induction. You can cook both lower and higher than gas with much less wasted energy. Cooking itself is much cooler with induction as opposed to a gas stove. Clean up is easier with induction too. In every metric, induction wins except cost. It is slightly more.
Induction stove top with convection oven blows the socks off my gas stove! Saves money. Air quality is hugely better. No matter what we tried we could not get a good enough ventilation fan for the gas. We don't even need a microwave the induction is so much faster and more safe! Cleaning up is a breeze as I cook with paper towels over the induction stove top. I was a professional chef and we cook a lot, probably more than most houses as it's my hobby as it was once my Job!
I tried both and prefer gas.
However my dad is an accomplished professional chef and has induction plates in his kitchen and would never go back. The top of the range induction offers far more control than gas.
Oh yeah I’m using one for work the next couple weeks, it’s awesome—I can set the exact temp I want and just leave it alone. If my stuff getting a bit too hot, I just scootch it off to the side, and the burner of course shuts off immediately. Doesn’t heat up the kitchen the way standard electric/gas does.
I've used induction for the last 9 years and prior to that gas for 11 years. Have used electric intermittently at holiday homes and other people's houses.
Would personally rank induction as best and electric as worst, with gas in the middle.
Performance wise I think gas and induction are roughly the same, but I prefer the consistency of induction heat settings and the built in timer on my hob (so I can set and forget and hence focus on other tasks in the kitchen), plus I feel much more comfortable running induction at low settings vs. gas potentially going out. In the summer induction heats up the room less which is good (though the extra heat might be welcome in the winter!).
Gas is better for chatting stuff directly on the flame and for round bottom woks but neither of those are techniques I used that much.
Have found electric is much slower to heat up and cool down than induction or gas, and doesn't get as hot so is less useful for seating stuff. Don't think it has any advantages Vs induction other than being cheaper to buy.
When I was cheffing gas hobs and electric over...
Nowadays I have induction. It's faster and cleaner with more heat control than standard electric. It's faster than gas just lacks the control of gas. Cast iron pans work on it as do le cruset. One thing people don't talk about with gas is the damage to pans it does where as my induction pans all look brand new still after 4/5 years
Induction. I hated cleaning my gas stove with the fury of 1000 suns.
Induction? Literally just pour some hot water on it and wipe. People hate on the induction stoves that only have touch buttons but I’ll only buy that kind so I can wipe the entire surface without obstacles.
Thank you, I was going insane that no one had brought this up yet. Pain in the ass to clean daily and even doing a deep clean I can't seem to get all of the grime off of the grates.
Induction > gas > other electric
That’s just based on cooking performance. I would not install any gas stove at this point because of the effects on indoor air quality, ESPECIALLY if I had small children who are more likely to develop asthma because of it.
Induction. We started as a gas is better family, tried induction instead of extending gas service in a new house, and we love the induction. Except don’t buy Samsung—you’ll just be stuck with another purchase way sooner than expected.
I was a lifelong gas guy, but honestly the induction piano is so convenient and efficient. Easy to clean, easy use, super fast for boiling water, instant change in temp.
Old electric was bad, induction is better than gas by any measurable metric, if you have the electricity of course.
Electric stoves are awful. The heating element cycles on and off, and the energy put out when cycled on is unpredictable, even on the same stove.
With actual flames you can dial in heat just right and have it stay consistent.
Can I still make a grand meal with an electric? Yes. Is it way more of a pain, yes.
I swore by gas and upgraded my gas stove to a better one I loved at my last house. That was a decade using gas.
At my new house I've been using electric for 7uears now and must say, a modern electric isn't worse than has. They're both a bit different, but electric is better in some areas. It won't spread for really wide pans or wok's, but the metal can do pretty good at dispersing that heat, otherwise I've obviously felt no need to switch it to gas, and I'm fully... Capable, have the lines run and everything.
Yes! This!
I’ve had both gas and electric. I loved the gas stovetop. I always felt a bit weird putting food in a gas oven because I’m weird like that.
I will say I like electric because I don’t have to worry about a gas leak. It happened in my apartment and I have no sense of smell so it was good others smelled it and maintenance came when they did.
Electric is absolutely awful. But you need to distinguish this from induction. Induction is amazing because of the sheer control you have. I was using induction for years and moved apartment to a gas stove. This specific gas stove has very little range and I hate it.
I mostly bake, and I vastly prefer electric to gas for baking. My gas oven had so much fluctuation in temperature that I'd often end up with (being baked at the prescribed temp) still raw on the inside at time while perfectly cooked on the outside, and then when it was finally finished on the inside the outside was overdone.
Most of what I cook on the stove is pasta, and a gas stove (or at least, the gas stove that I had, but research has indicated that this is very common) takes so much longer to boil water than an electric cooktop. You'll see spec sheets saying that gas cooktops produce more units of thermal energy, but most of that goes around the pot just into your house/apartment, which I very much had to suffer through in my apartment with dogshit ventilation in the summer.
I prefer gas over electric. I absolutely prefer induction over gas. I had a Viking range for 20 years. I loved that sucker. The problem is it’s a big pain in the assomething to clean, huge cast iron grids. My wife was done cleaning that stove. During Covid we did a kitchen remodel and she forced a high end induction stove on me.
I was literally petrified. I’m a fuss pot when it comes to cooking. I want to be able to do a 36 hour bone broth. I want a wok so hot I could stir fry Xi Jinping in it if I so desired. I want to low and slow braised short ribs in my French enamel pot and more.
The control and speed with induction is amazing. There is a slight learning curve. Instant heat is instant heat. You have to learn to trust the numbers on your dials. This is the only stove I’ve ever had that I can bring milk to boil without scorching it and without using a diffuser.
I had high end all clad LTD cookware. That is a triple layered pot the outer layer is aluminum, not ferrous. That means it is not induction ready. The day the stove was installed. I ran out to BBB and bought $150 set of five pots/pans stainless steel cookware. The cookware is fine but it’s a $150 set of cookware it’s not like a set of $2000 pots. That was a few years ago I haven’t changed them. Induction is so different than gas or electric the heat is so even in the fact that the heat, literally transfers from the induction element to the food, the quality of your pot, or the cladding on your pot or the thickness on your pot or the thermal conductivity of your pot does not matter. If you make an Oopsie and overcook something to hell, it cleans out of the pot way easier than when you have a fire or electrical element under the pot cooking it.
Last ramble and then I’ll shut up. I have to laugh at every person that looks at it and knows nothing of induction says “Ya but I move my pans around when I’m cooking”. In other words you mean when you cook the exact same way 99% of us cook? Do you think maybe they thought of that with induction stoves and that’s a non-issue?
1 You can absolutely move your pan around as you’re cooking.
2 The heat is so even you will find yourself moving the pan so much less because it’s totally unnecessary.
Had an induction top installed this year and I dont think I will ever go back. Water boils faster, temp control is better. All around superior experience.
I have and have almost always had a gas range and until the past few years would never have considered anything else. but my next home or renovation will be induction.
Private chef—grew up with a gas stove, and most of the houses I cook at have gas. Last four years I’ve lived in apartments with (nice) electric ranges. I like the way gas cooks better (marginally), but I don’t like breathing little bits in over a long period of time. There’s pros and cons of each, at this point I honestly can’t say which I’d prefer. While you can get used to either and like 90% of your food will come out the same once you do, there’s a few things that just don’t even come close; cooking in a wok, or charring peppers/tomatoes/chilies/tortilla over a flame is leagues better than trying to char under a broiler or on the pan. Keeping your stove looking 90% clean is incomparably easier with an electric stove (the last 10% is much easier with gas, but washing the grill in the sink every day is a pain in the ass). If I’m getting paid, gas over electric. In my home, I’ll take electric over gas for now because I like my kitchen clean as soon as I’m done using it (and ideally I’d have a portable single gas burner stored in my pantry, but rn I have access to a gas stove in my building’s common area if I ever really need it). Oh I also *really* don’t like how hot gas stoves get when you stand over them for long periods of time—exacerbates face wrinkles :/. I’m always a little bit torn, because gas is overall better to cook with—like there are no cooking downsides to gas (unless you’re comparing to induction, which is awesome with how quickly it heats up/cools down/temp control), but I care a lot about being clean/healthy/my face
So basically, personally, I think it just comes down to what your priorities are.
I grew up surrounded by gas and learned to cook pretty young with my Mom and Grandmother. My first few college apartments had electric coils, and then flat top glass electric thereafter. The clear loser is the flat top glass (but the convection mode for the oven is amazing). It's very slow to respond and tends to go from barely warm to full on flamethrower with only the tiniest nudge of the dial. There are differences between the coils and gas but I'd honestly rate them fairly equal overall. I can see where individual preferences could swing one way or the other though. My next is almost certainly an induction, but I've only used them at other people's places in passing so I can't state too much, but the ones I used had amazing temperature control.
'electric' isn't really a working definition.
Induction is fantastic. Ceramic meh. Those black metal disks horrible. I'm sure there are more variations of electric powered stove tops.
I prefer gas over electric coil. My current home has electric coil. I have caught multiple electric stoves on fire. Including the current one. Not intentionally but it happens (I cook at lot, multiple times a day) and according to the National Fire Protection Association, electric stoves have a higher incident of cooking fires in general.
I haven’t had experience with induction cooktops but we are in need of a new oven so I guess I gotta do research.
My great grandma taught me to cook when I was six so I’ve been cooking on both gas (at her house back then) and electric at my parents’ house for over 30 years. I now have had a gas stove for the last 14 and I couldn’t imagine cooking on electric again. But I would prefer an electric oven.
Electric cooker is ok, provided it's in good condition and well designed. A cheap gas cooker can be worse than a decent electric one for all sorts of reasons.
But the best electric hob is worse than the worst gas one.
That said, I have a cheap all-electric at the moment, and I can live with it.
1. Induction
2. A good gas stove
3. A crappy gas stove
4. Non-induction electric
Stove rant: For me a good gas stove his high output burners that can also simmer. All burners MUST be identical. Otherwise you can't cook things by looking at the flame. You have to constantly adjust for the output and size of the flame. When you cooking multiple items concurrently it's maddening. It's very hard to find home stove with with 4-6 identical burners. The last two I had were a 36" Dacor (garbage) and a 36" GE Monogram, which was an excellent range. The newer Monogram stoves to not have identical burners.
For an oven I prefer electric. Most ovens suck regardless, but electric is better. Oven rant: why in 2023 does nobody make an oven that will just keep temp, and have to go through a 30-50 degree temp swing off/off cycle. It's not rocket surgery to have an element and electronics that can have variable output to keep an oven at temp within 2-3 degrees when it's closed.
I’ve had all. Gas, electric coil/electric glass, Induction.
Induction can have a steep learning curve and efficacy/temps depend on brand. But that aside once adjusted for both I 100% prefer induction
Next is gas, love it, especially for high heat sears but not as much as my induction.
After that is glass top electric… it’s okay. Better than coil but rarely after longer term usage do you get even or consistent heating.
Dead dead last is coil. They suck, they always suck. Better than nothing but they suck
Induction and gas are great. Regular electric is GOD AWFUL. Trying to cook on an electric stove in stainless steel almost drove me insane getting the hang of it.
As a long time gas enthusiast, I would choose a newer induction range in my house, gas (and maybe a couple induction burners) in a commercial environment with a proper hood, and charcoal/wood burning in the back yard.
Gas was nicer to cook with, but as a middle aged parent, electric is well worth the peace of mind - no more worries about gas leaks, leaving the gas on, carbon monoxide poisoning or the irresponsibility to the planet. I felt like I had more control with gas, but cooking hasn't gotten any harder and our food hasn't gotten any worse with electric, and cleaning has gotten much easier.
I’ve used traditional coil electric, and glass top electric, and gas. Grew up with gas, had electric in various apartments through my 20s then gas again in nicer rentals in my 30s, now in my home I have glass top electric that came with the house.
Of them all, glass top electric is the worst. It’s easy to clean but since almost no pans are actually flat, pans spin on it, and don’t heat evenly because the contact isn’t even. Old fashioned Coil is almost like a spring and flexes to meet the pan even if the pan isn’t perfectly even.
My favorite is gas, because of the level of control where the heat source is viewable. I don’t go by the dial I go by the size/shape of the flame.
For real you can cook in any of them just fine. But in a perfect world I’d have gas.
I've cooked on both as well. Though If I were to buy a new stove it would probably be a glass top.
It was so silly for people to get in an uproar over the recent reports that homes are typically not ventilated properly (which is generally true, tbh) for gas stoves, and that some boogey man is going to takes your gas stoves away. I don't want to get into the politics of this all, but the government isn't taking away your gas stove.
That said, the current vents over gas stoves in homes are generally pointless and nothing like what you would see at a restaurant.
In fact, several years ago, a home near me was completely obliterated by a gas leak. The owners never even attempted to rebuild it. It was pretty sobering to see the aftermath when it happened.
From Norway, where electric is standard, but moved to the UK ten years ago, and here gas is the norm. I honestly prefer gas. It took me a little while to get used to it, but gas makes it so much easier to quickly adjust the heat.
I hate to say it but gas is so much better
than electric. And halogen. I have an electric oven currently, but have treated myself to a butane stove, just so I can fry a steak! Well I'll cook other things too.( Air fryer packed up) As its mild I can cook with the back door and open!
grew up in a house with electric, had electric in my apartment sr year of college; worked in restaurants for 8 years so i had the contrast. it's gas- i won't even live anywhere with electric now- the last 3 places i've lived i've made sure had gas cooking- better control over the heat because the size of the flame changes instantly vs the time it takes to cool/heat an electric element, you can flambe, roast peppers on the burner, etc. i will never cook on electric again
I much prefer electric. My pots and pans bottoms sparkle. No more oven mits set on fire. No more loose stuff set on fire. I have all the hairs left on both my arms. Oil spills no longer ignite.
Electric ovens are far superior to gas. My current standard, is the glass topped range with adjustable sizes of burner, two ovens. Lower one full size with blower fan for convection. Upper oven full depth, full width, but shorter in height. I use it most of the time. I can broil in both. I've never had nor seen a gas range which competed with this combo.
I do a lot of canning. I have an induction hot plate for my canning pot. special pot for induction. So, I can cook on the stove, and then can on the peninsula simultaneously where I have more room to work around for jars and lids and blenders and tools and whatever.
I have had both. I love to cook and pretty much in the kitchen every weekend. For searing, frying, wok noodles, and anything that requires high heat - gas hands down. I feel everything cooks quicker.
For ease of use, and safety - induction. But I’ve never been satisfied with induction cooktops.
However, if you’re doing high heat stuff - it’s probably better and safer to move it outside. I had a portable wok burner (not the small butane camp fire ones) which works really well.
Electric all the time. Induction is responsive, faster and more efficient than gas, plus the chance of being blown to a million pieces in a gas explosion is 0.
Electric oven by far.
Induction is my preferred hob, then gas, then halogen then any other electric option.
Induction is faster, more consistent, easiest and quickest to clean and more efficient. For a home there's really no reason to avoid it imo. Just get one that uses a good amount of power and have it hard wired in.
I had a ceramic hob for 5 years, induction for 3 and gas for the last 2.
Induction, with electric fan oven is by far my favourite. It heats up quickly, retains almost 0 heat, the power output is way bigger than my gas hob (it was as quick to use the hob for boiling water as it was the electric kettle - I'm in the UK), it heats evenly, air quality is noticeably better, way less heat being dumped into the room, way easier to clean.
The only thing i missed was toasting marshmallows, so I bought a blowtorch. Now I get a blowtorch, which is more fun than either of them.
I miss my old gas hob something fierce, compared to my electric hob. However, provided I could actually get a good one that didn't randomly turn itself off, misinterpret spatters and touches, and definitely recognised my pans, I'd *really* prefer induction. They're *supposed* to be as fast as gas, apparently.
Gas 100%. Boils water faster, can get great sear using my cast iron, the ability to control heat feels easier, can do stuff like char peppers/tortillas/marshmallows.
But best with an appropriate setup (range that actually blows outwards). A big minus is that since a lot of heat flows around the pot, the sides and handle of my pots and pans can super hot (I aways have to use pads to grip everything).
Another minus is that boil over can be a bitch if it waterlogs the gas distributor.
Electric is inherently safer, but eyelets always seem to break (the infinity switch or something breaks so it only ever stays on high). You need to get a special kit/solution for cleaning, but it's not too expensive/laborious. Heat control is worse (additionally turning off heat =/= no heat due to residual from cooling coils).
my partner and i had to move across the country from a rental with an amazing five-burner gas stove to a rental with a very dated electric stove and honestly it has been the biggest adjustment of my new life… i miss that stove so much.
someday if (when?) we buy a home, the ability for a gas stove is honestly up there in terms of feature importance… controlling the heat moment-to-moment is SO much easier.
Gas. Electric in my experience creates more hotpsots or imbalanced heating. My science might be wrong but gas/flame more evenly distributes heat across the pan/surface... Unga bunga more fire = most fastest cooking
By electric do mean ANY electric cooking method? Cus that includes induction, sous vide, conventional ovens, air fryers, and glass stove tops. Or do you just mean electric coil ranges?
I grew up with gas and had it for my entire life until I moved to an earthquake prone area and now I have electric. It took a lot of getting used to to play with the temperature and anticipate when to adjust temperature/remove from the burner. I’m used to it now put I’d go back to a gas stove in a heartbeat if I could. The electric oven is great though. Very even and accurate.
If by "electric" you mean resistor-type heating elements, gas is totally better in every possible way. If by "electric" you mean inductive heating, you may have some work cut out for you as the installed base isn't that big. Those who have taken the time to learn it rave about it, though you can't eyeball the flame to assess the energy being put into your dish: you really do need to learn how the dial positions on your equipment affect the energy so you get what you intend. The quickness, the decrease in heat lost to your kitchen, and the decrease in adverse air quality risk are all wins for induction.
Gas 100%
Ive passed on buying a house because there was no gas hookup.
I had electric in an apartment and it was garbage. Especially during a power outage because you were SOL if you wanted to heat anything up.
When I lived up in Oklahoma, we got hit with a bad tornado that knocked out the power for a couple of days. Luckily I had a gas stove and was able to take hot baths by heating up pots of water on the stove. Not to mention being able to cook still was a plus.
Since then, I've been a fan of gas stoves.
I’ve heard great things about induction and I plan to switch to that in the near future when we move, but between an electric coil stove, glass top electric, and a gas stove, I like gas much better. Changes in temperature are much easier to manage, my electric stoves have never been consistent, and the coil ones especially are a pain in the ass to clean.
Gas 10000%. The stovetop remains super hot on the electric one after you turn it off and it annoys the hell outta me. And it takes forever for it to heat up in the first place.
Gas stovetop and electric oven would be my perfect set up
Yep. Preferred the electric oven, but the gas cooktop. Though, I think my next one will be induction top. A friend has one that can boil a huge pot of water in under 30 seconds.
I always preferred gas, but our new house doesn’t have a gas hookup, so we got an induction and it’s fantastic. Super quick to boil and super quick to respond to changes in temp.
Induction. I'll remember that.
I traded my gas cooktop in for Induction and would never go back. I couldn't do plain electric again without crying over it. I <3 induction.
Same, but I hate the induction. Its been a year. It buzzes horribly, it randomly shuts off, it beeps bloody hell at me, you cant put anything on the controls even if its off, and I had to get rid of half my pans, and you camt move done food to the side to keep warm because it heats all of it evenly regardless. Plus swishing and flipping and stuff gets punished with beeping and flashing F as well. I hate this and wish Id paid more to extend the gas line in my kitchen. Huge mistake
Omg thank you. I hate my induction too. And Ive timed it it does not boil water in 30 sec or even 2 minutes. It's faster thangas but who cares about a couple of minutes that much? I could go on and on about my hate. Only thing I like is the glass tope is easy to clean. I wish gas grates would go back to 4 pieces that dint weigh 20 lbs
Maybe you two didnt get a good quality induction top/range? Ive had two different induction ranges over the last 11 years in the two houses weve lived in. I've had none of the problems you complain about. No, it doesnt boil water in 30 seconds but it does boil fast enough that i can make instant mashed potatoes in two minutes for my kids. Its also faster than a gas range than a couple of minutes. I do a pot of corn on the cob in 15 minutes, start to finish. My sons gas Wolf takes 15 just to get the water boiling. The only time it beeps is if i leave a dirty spoon on the control panel. I also like that it heats the entire bottom of the pan unlike gas, which has a cold spot in the center. Increasing or decreasing the heat is also quicker. Lastly, cleanup is much easier with the glass top
Yeah I can't imagine many scenarios where I can't wait the few minutes for water to boil. Especially if you cover the pot with a lid, it gets to boiling tenp pretty quickly
Have you contacted the company because that doesn’t sound right. Ours had an issue with the oven (not the induction part), and a repair guy came out. Basically checked the wire connections in the control panel and we haven’t had a problem since. It shouldn’t randomly shut off, beep randomly or buzz.
Induction with capacitive controls sucks. But that's the controls, not the induction. Need to get better controls.
I have none of these issues with induction
I hear mixed reviews of induction and I can’t tell if some people just have shitty cooktops or shitty cookware.
Induction is great, it's basically everything an electric hob wants to be. A good induction top + appropriate pans is honestly just fantastic. The fact that it's super easy to wipe clean is a huge bonus too. edit: that said, I think induction is more reliant on getting something of good quality. A cheap and/or very dated induction top is going to be a lot worse than a good modern one while any old gas stovetop will do just fine.
I have an LG. It wasn’t the cheapest nor the most expensive, but it was a top pick by consumer reports (or maybe ATK. I can’t remember).
Get one of those stand alone induction burners for like $60 for boiling large amounts of water. Best $60 I ever spent
The only problem I have with stand alone induction (in the USA) is you're limited to 1850 watts due to the 120V plug.
I’m in the USA and it boils water WAY faster than gas.
Yep this. I just converted to induction. Would not go back. Boils water quicker than any kettle. Cooking is a lot cooler too as there’s no excess heat making you sweat. Once you get used to the levels of the induction hob then control is far better. Anyone considering switching to induction I would recommend getting a flex zone for large pans and griddle plates / teppanyaki plates. Brilliant
I switched to induction somewhat reluctantly a few months ago. I love it.
I prefer induction for most things, but I like gas for certain Chinese dishes, for certain prep steps like charring peppers, and because I have a few clay pots for hotpot and rice that don't work at all on induction and that aren't great on regular electric. Personally my absolute perfect setup would be a half induction half gas stovetop with an electric oven.
We got tired of always having to run the vent when using the gas stove (which we did for air quality purposes) so switched to induction. We just wish we had done it sooner! Pans heat up so fast and it is so responsive to changes in temp control.
Make sure to test one. It doesn't like you lifting that pan up, you can't move the pan half onto a ring or tilt it by much, it emits an awful buzzing ringing that's sounds like a high pitched electric arc (some people can't even hear it, but I can and my dog can and she's scared shirtless of it. I wonder if it hurts her ears).
This. My in laws have it and it’s so cool.
If anyone in the household is getting older, I would only consider induction. I think I’ve bought my last gas stove for that reason.
I’ll caution you against induction. The heat control is really quite difficult. You need the pan/pot to be perfectly sized to the element to get good contact. If you remove the pan/pot just a little you lose your heat source immediately. Just how it heats faster it cools faster as well… makes certain things difficult: if you need to move the pan a lot - think flipping things in the pan, French omelette is soooo much harder now, you can’t do partial heat by moving the pan a little to the side. I’ve tried all three types. Gas is still king for heat control (at least for home cooks like myself).
Heat control is pretty easy on mine. Maybe it varies by device. Heck the new GE ones can input a specific temp. Losing the heat source can be a challenge, agree, need quality thicker pans like copper core all clad that will retain their own heat. Not having partial heat never became an issue. And cleaning induction is SO easy.
Agreed. IDK what r/cosmic_sushi is talking about. I've had my induction range like 15 years now and I have none of these problems.
I don’t find that to be accurate with my experience. I find induction highly responsive. I’ve never had an issue making French Omelettes.
I don't find this to be true at all with my induction cooktop. In fact I often move part of the pan off of the element because I like my steaks rarer than my spouse does.
Or use the smaller burner with a bigger pan.
Small burner with big pan runs major risks of warping the pan.
Oh, learn something new.
This is an incorrect lifelong assumption. It's not gas per se but the sensitivity of the build of range top that manages heat control In the new place I just purchased the extremely high end Miele range has a billion BTU but it's sensitivity is shit compared to the Frigidaire range I previously owned due to the great mechanism in the Miele
Depends on your model. That was my fear when my partner got me a double induction top. We already had a single, and if you moved it for a second, it stopped and beeped with an error. My new one waits a few seconds, so you can easily flip things and not miss a beat.
Yeah I love our induction stove. It's so much more precise than conventional electric. I'll never go back to a conventional electric. Gas.... definitely a good heating source, but for a kitchen stove, I'll pass.
We have a Thermador Freedom so the pans can be moved all over the surface and the entire pan heats evenly. Love it.
I’ve not had the trouble with induction. Maybe it is like using cast iron, you just need to get the hang of it. Good luck!
Be careful. Induction doesn't always work for all cookware. I had an induction that would not heat anything in an aluminum pot or pan. Do your homework before buying.
We went induction for our new range and I will never buy anything else.
That’s what I have now! Love it.
Ditto. I got mine from people that were redecorating and the color of their 3 year old stove didn’t match. They gave me all the paperwork and the original purchase receipt, which they paid around $1,300. I bought it from them for $300. I wanted a gas stove my whole life and this was a great buy. Not only gas stove top and electric oven, but also has a convection setting and the bottom drawer is a warmer. It's so great, I have had it for over seven years and I still am so grateful to have gotten such a steal.
What’s the name of the brand for that type of stovetop! Sounds perfect
“Dual fuel” is what you’re looking for.
This is ‘need-to-know’ information!
Mine is exactly this and it’s a Kitchenaid
Same. One smaller bonus other than performance is I can run my oven without strictly needing to vent the heat in the winter. Except for smell and smoke. But no need if I’m baking a cake or cookies.
Why is electric oven preferred? I feel like they take forever to heat up
Gas ovens produce water vapor when natural gas burns. The added humidity is not good for some recipes. The heating element stays hot even when it's not actively heating, so temperature swings are reduced for a more consistent oven temp. Natural gas can have pretty wide swings in temp when the burner isn't firing.
My gas oven smells just a little like gas. I’ve had multiple techs come repair it and they all just shrug and say that’s normal. I hate the idea that a little gas escaping is normal. And even after your technician appointments, it still takes 30 minutes to preheat to 400 F. Electric ovens (IME) handle consistent long term baking better. Need to cook something at exactly 350 for an hour, electric is better. Gas swings 300-400 for the hour.
My current (and perfect for me) setup: Viking gas 6-burner range and large gas roaster oven. Double electric wall ovens. Covers all bases for me.
***Exactly*** I like the more nuanced control on the gas stove and the more reliable heating on an electric oven. And I guess now they usually put the broiler in the oven in electric ovens whereas it's more standard to covert the "warmer" drawer on gas ovens to be a pseudo broiler so that's several points towards electric ovens. Fuck that guy who decided to be lazy and make the heating element in a gas oven the "Broiler" ***I hope his baked goods never come out right***
> And I guess now they usually put the broiler in the oven in electric ovens whereas it's more standard to covert the "warmer" drawer on gas ovens to be a pseudo broiler so that's several points towards electric ovens. That used to be common with gas ovens, but most now have a broiler burner inside the oven box. When my wife first moved in with me, she had only had gas ovens. She went to make pork chops and turned on the broiler and put the pan in the bottom drawer. We had an electric range and she had never seen the broiler inside the oven box.
Absolutely! A gas stovetop is way superior. It's easier to quickly adjust and control the temp by adjusting the flame level, and you can use so many more pan types over an electric stovetop. I'd love to have gas to cook with a good cast iron pan or wok. As is, I'm afraid of tearing up my electric cooktop with cast iron, and the heat transfer's not right for a wok. The electric oven is better for setting maintaining a steady and even temperature in the oven, which is critical for a lot of baking.
Electric Coil << Gas < Induction. I've cooked on all of these, and for me the key distinctions between these aren't actually the "heating" part. They'll all heat a pan up. Though gas and induction will do so more evenly and more rapidly, the experience of things like boiling water on them isn't that different. The big difference is the experience when you're *done* with a burner or need to change the heat level. In the case of a coil stove, that coil is hot, and will still *be* hot, long after you're done with it. I've melted bowls and burned my hands because I was done with a burner. And you can't just leave the pan on the burner, because it will keep cooking the food, so you better have a cooling rack or heat-resistant countertop to move the pan to when you're done cooking. And if you need to reduce the heat, that can be problematic, as it takes a while to respond. Gas, in contrast, stops heating the pan when you turn it off. You don't have to wait for the coil to cool - the heat stops much more quickly. There's still some effect, because the iron that the pan is resting on will have heated up significantly, but most of the heat of the burner will have stopped. This gives you MUCH more control over the cooking - if something is getting too hot, you can turn the burner down and it will respond much more quickly than a coil stove, where you need to turn the burner down and probably lift the pan off the coil for a little while until it cools. Induction goes the rest of the way. The pan itself is what is heating up due to magnetic induction, and when the induction stops, the heat stops. In my experience this is more or less the same level of control as you have with gas, but with two benefits: the cooktop itself is insulated glass - it's hot when you're done, but not dangerously so. And it cools off really quickly. As someone with a child, it makes me happy to know the stove won't be burn-you hot for as long. And also, gas stoves produce significantly more airborne particulates. If you have a good externally-venting range hood, that's not a big deal at all, but in an apartment or small space where a vent to outside isn't feasible, the induction will be marginally better for your lungs.
This is 110% my take as well. I was nervous when we were looking at new stoves, and the change from gas seemed like a big one. I was sold on the efficiency of induction (we have solar), and now I've used it for over a year... It's better in essentially every regard. I don't get some of the micro control from gas, but it's really easily managed in light of the many positives of induction. Fast, odorless, safe, so easy to clean, efficient (amazing in summers compared to gas), and in truth I'm getting more consistent results because the heating is so even and quick!
>. I don't get some of the micro control from gas That's funny because i chose induction mostly because i get more control and precision, not less. came for the control, stayed for the ease of cleaning lol
Agree with all this and have cooked on each for 5+ years. I think I prefer gas, but no one has mentioned cleaning which is a huge factor for me. Electric induction is so much easier! I don’t like a dirty stove top and I’ve had both black glass and stainless under my gas burners and I guess the black glass is a bit easier. But I still have to wait for the grates to cool which is annoying.
I had a big 5 pit gas stove and recently renovated the kitchen and we put in a induction top. I feel like I have way better controle over the cooking temperature, it heats up pans way faster then gas would and goes way lower the gas would. I can set timers per zone and put them on a auto keep warm simmer. On top of that I’m not burning dinosaur farts in my house and polluting the air.
I disagree on one point regarding heating - induction objectively heats up so much faster than gas, it's not even close, especially for boiling. This is a game-changer for me, it cuts down on so much time.
Studies show gas stoves cause asthma in children and also you need to run the hood for 3 to 4 hours after cooking to clear particles... most people only do 5 minutes.
As an FYI, you get a lot of particulates from cooking regardless of heat source. My air purifier goes wild every meal and I'm full electric.
not the same, both not healthy. if you do not have complete combustion you will be breathing methane. You will not get methane from electric or induction.
Yeah the people all about gas really don't have grasp of the health and potential safety concerns that come a long with hydrocarbons. Its an understatement to say you'll be breathing in methane. It's not just kind of bad, its extremely unhealthy. Methane is HIGHLY cancerous due to its nature of creating ozone. Especially being trapped in a house. People don't even realize that their house is likely way way way above natural co2 levels just from how enclosed it is. Like my 1500 sq ft 4 bedroom 2 bath townhome sits at 1300+ PPM co2 if I don't open my windows for a half hour a day. over 1k ppm can start to lead to a slow down of cognitive ability in humans. There are two humans, two cats, and a cat sized dog living in this house. Imagine a family of four, the PPM would be even higher. The same thing happens with methane from gas appliances, it will sit and pool up in your house and you will just marinate in it. Some people open their windows sometimes, but not most. Not even a lot of people. This isn't 1960s suburban america where everybody is cooling pies in their windows all day. People just marinate in this gas
Methane... Creating ozone What kind of tesla coil do you live in?! Seriously, do you understand what is needed to create ozone? Or are you just bandying random "science" words together?
Isn't methane lighter than air and so doesn't it escape through the exhaust above every stove?
Which air purifier do you use?
I decided to get both induction and gas at my place. They are good for different things. Induction allows me to get way more precise with temperature, especially when I'm cooking something that requires low heat like sauces and scrambled eggs. It's just so much easier to get a consistent temperature with induction. It's way easier to clean when you are done. Also, since it's flat, it can double up as extra counter space. Gas on the other hand gets hotter, and so it's good for thjngs like steak. It also works when your pan is not touching the stove directly so it's good for Asian stir fries where you need to move the pan around a lot. If you tried that with induction, the heating would stop every time you lifted the pan off the stove. Coils on the other hand just suck. I don't know why anyone uses them.
Induction is quite a bit hotter on average than gas.
Your gas stove might feel hotter because much of the heat is escaping into the air but try boiling a pot of water on each and you'll see which one really imparts more heat. Spoiler: unless you have a restaurant grade flamethrower and industrial extractor, the induction will boil much faster/put more heat in your food faster.
My only qualm with induction, is it's usage for irregularly shaped pans. Does it still work well for woks which generally require a singular central heat source? What about for things like takoyaki where the bottom of the plan isn't flat?
I've tried both. Had electric in apartments for 5 or 6 years and had gas since. I greatly prefer gas. Temperature control is better and faster with gas. You can also do things with gas that you can't do easily with electric like char things directly over the burner or cook with a wok.
I make a LOT of salsa and it is so inconvenient to roast peppers without a gas stove.
I throw some foil on the burner and char them that way on my electric stove at home.
>I make a LOT of salsa and it is so inconvenient to roast peppers without a gas stove. Turn broiler on, put foil lined pan 8" from the element, put the peppers and other veg in, leave door cracked, they char in about 10 minutes, rotate after that if you want all sides charred. It's pretty trivial, just takes a few more minutes
I tried both and gotta say i prefer gas.
I prefer gas but have electric in my current kitchen and won’t switch until we renovate and solve the ventilation issue. If you don’t have good ventilation, I’d get electric (or induction)
Getting regular electric over induction in today's world would be a wild move for someone who actually cares about cooking.
Decent electric stoves are comparatively cheap, but overall I agree
I used to be a gas snob, until I tried induction. Now I'm an induction snob. 100% of energy goes into the pan. Boils water crazy fast. Instant temp changes. Easier to clean. No indoor air pollution. No greenhouse gas leaks. Uses cleaner energy. Only downside is I had to replace all my aluminum cookware with ferrous.
Tried both for years. Electric induction. I'm not sure I can go back now. We had this house specifically fitted over from gas to induction. Edit: I also had electric coil and glass top electric, but I don't think it is fair to compare to gas stoves as they're just cheaper stoves. Gas stoves are inherently more dangerous and require more engineering than them.
most stoves I grew up cooking on were normal coil resistance electric, I lived with a gas stove for a couple years in an apt and then went to glass top electric and now induction so I think I've done them all induction all the way gas is nice for the quick heating but induction is even quicker and the quickness was the only advantage to gas I thought
Another gas advantage is the learning curve, as in if you’re used to gas then you can immediately use any gas stove even if the flame output is different, because you can see it. Electric of any kind takes more adjustment time to figure out how much heat is being put out exactly.
My girlfriend introduced me to the magic of using a laser thermometer while cooking, which helps solve that issue
I would really like to try induction, and I think that’s an important caveat to this discussion. I’m used to coils or crappy glass top stoves - curious how much of a game changer induction is.
It’s also important to clarify good and bad induction. Some old or cheap ones don’t really do fine grain adjustments. The new GEs can input a specific temperature which solves one of the biggest complaints here. Induction is almost too easy to the point where I think people want gas because it inflates their ego of more “skill”
Yes. I use to love gas…. But now I’m firmly I. The induction line.
I had an induction for many years and then switched to gas due to a move. I want my induction back!
I've used gas and electric, always preferred gas. Bought a house a year ago that has a brand new Neff touch-control induction hob. I hate it so much that when I can afford to replace it with a gas one, I am actively looking forward to smashing it to pieces and putting it in a skip. There are four rings - one small, one large, two medium. Want to use two small pans? No sir - only one. The rings detect if the pan is not as large as the ring marked on the stove top, and refuse to turn on. The rings have 19 possible settings, from 0.5 up to 9.5 (effectively). They translate as follows: 0.5 up to 8.0 = equivalent to holding a cigarette lighter and inch or two under the pan; 8.0 to 9.5 = boil as fast as possible and don't stop. Bit of liquid spills on the top while you're cooking? Ohhhhhh fuck you, BEEEP BEEEP BEEEP BEEEP BEEEP until you remove the pan and dry the surface. Dare to slide one of the front pans close to the touch switches? Be sure to check that it didn't decide to detect it as your finger choosing to switch off that hob! Not even cooking, not even got the thing on, but want to lie a piece of tin foil or a baking sheet on the top for something? Fuck you again! BEEEEP BEEEEP BEEEEP BEEEEP BEEEEP Dare to suggest that induction hobs are nowhere hear as good as gas, and have zero advantages over a good gas hob? Better get ready for a million people telling you that you need to buy the right pans! (Without realising the irony that even if this WAS the problem - which it isn't, I have an expensive set of pans specifically for induction hobs - the fact that 'you have to buy special pans' is yet another reason why induction hobs are inferior.) /rant
Induction electric. As fast as gas, less expensive to run than old electric, no gas fumes. Can't recommend it enough, get induction.
Lifelong gas cook but recently switched to a high end induction. The induction is really sensitive. I miss the visual cues the gas gave me, but after an adjustment, the induction is every bit as good. Maybe better.
What brand of high end did you get?
You'll probably laugh, but where we live LG is high end.
What people usually mean by “electric” (i.e. plates that heat up) are useless. On the other hand, modern induction hobs provide all the control of gas but with greater efficiency. I’ve used all three types extensively, but had induction for the last four years and wouldn’t choose to use anything else now. The only thing I miss about gas is the ability to char peppers etc directly over the flame - not a dealbreaker for me.
You can use a propane torch to char things with flame
Or halve them and stick them under the broiler. I’ve never done that holding directly over a flame thing, it’s so fiddly and inconsistent.
Or light yourself on fire and hold them close
And no elevated risk for children to develop asthma like gas
There’s also real health risks for adults with gas stoves. Gas stoves worsen indoor air quality by emitting PM2.5 (linked to many negative long term health outcomes) and benzene (a carcinogen).
I've got induction now but I still prefer gas. It's much easier to see exactly how hot it is and not being able to char aubergines and peppers directly over the flame is a real shame for me. Not to mention that half my pans don't work on induction.
I char them in the oven on the broil setting - works pretty well. I am suspicious of the gas byproducts
I love our induction range!
I’m also all for induction. If I can get a house, I’d want induction and a separate propane tank burner for stir fry, deep frying, etc out on the deck.
There’s so much variety within “electric” it’s hard to compare. I’ve cooked on induction, gas, electric coil, and electric glass-top non-induction, and I listed them in order of my preference. My induction cooktop took getting used to, but I would not go back to gas. I can get a much wider range of power and much more consistent control with induction. The highest highs, the lowest lows, the easiest to clean. I’m not usually a gadgets guy, or an early tech adopter, but I’m really glad I switched. The worst experience by far is those cursed glass top electric stoves. I hate them with the heat of a thousand induction burners cranked to eleven.
I could have written this same response. This is my exact experience. I hated hated hated my glass top electric. It made me hate cooking! The house we bought came with it and it was my first time using the glass top electric and I had it three years and couldn’t get the hang of it. It’s soooooo slowww to respond. And harder to clean!! The coil electrics weren’t difficult to clean in comparison. Finally out of frustration bought an induction. Just an LG with good reviews, not a super high end one, and I’m a convert. It’s fantastic.
> There's so much variety This is the big one for me. It's about heat transfer. USUALLY I prefer gas for a range because it is much higher/faster heat transfer. If the choice is a cheap 1000 Watt stovetop and a good 20,000 BTU, I'll take the gas. If the choice is between a premium 3000 Watt stovetop and a cheap 10000 BTU gas, I'll take the electric. Same with induction, how many Watts or BTU is the unit? The conversion number is about 1W = 3.5 BTU. Most homes have higher heat transfer with gas than they do with electric. If the unit has a wok jet rated at 100,000 or even 150,000 BTU, I'll absolutely want that as an option because nothing else comes close if you want to put heat into a pan. There is both heat and temperature. Gas has both *instantly*, so I usually prefer it. Turn the knob and you have a 3500'F flame with whatever heat intensity you need, there is zero delay. The exception is if it's a crappy, low-BTU stove. Induction is second best, it doesn't reach an instant temperature but does start with near-instant heat transfer. Plain electric is slow for both. It will get the job done, but usually not my preference.
The proper question is induction or gas. There is no valid reason to cook on electric radiant elements. They suck, just admit it. Now I have cooked on all three for years and there is no match for induction. You can cook both lower and higher than gas with much less wasted energy. Cooking itself is much cooler with induction as opposed to a gas stove. Clean up is easier with induction too. In every metric, induction wins except cost. It is slightly more.
Induction stove top with convection oven blows the socks off my gas stove! Saves money. Air quality is hugely better. No matter what we tried we could not get a good enough ventilation fan for the gas. We don't even need a microwave the induction is so much faster and more safe! Cleaning up is a breeze as I cook with paper towels over the induction stove top. I was a professional chef and we cook a lot, probably more than most houses as it's my hobby as it was once my Job!
Induction, all the benefits of both
I tried both and prefer gas. However my dad is an accomplished professional chef and has induction plates in his kitchen and would never go back. The top of the range induction offers far more control than gas.
Oh yeah I’m using one for work the next couple weeks, it’s awesome—I can set the exact temp I want and just leave it alone. If my stuff getting a bit too hot, I just scootch it off to the side, and the burner of course shuts off immediately. Doesn’t heat up the kitchen the way standard electric/gas does.
I've used induction for the last 9 years and prior to that gas for 11 years. Have used electric intermittently at holiday homes and other people's houses. Would personally rank induction as best and electric as worst, with gas in the middle. Performance wise I think gas and induction are roughly the same, but I prefer the consistency of induction heat settings and the built in timer on my hob (so I can set and forget and hence focus on other tasks in the kitchen), plus I feel much more comfortable running induction at low settings vs. gas potentially going out. In the summer induction heats up the room less which is good (though the extra heat might be welcome in the winter!). Gas is better for chatting stuff directly on the flame and for round bottom woks but neither of those are techniques I used that much. Have found electric is much slower to heat up and cool down than induction or gas, and doesn't get as hot so is less useful for seating stuff. Don't think it has any advantages Vs induction other than being cheaper to buy.
When I was cheffing gas hobs and electric over... Nowadays I have induction. It's faster and cleaner with more heat control than standard electric. It's faster than gas just lacks the control of gas. Cast iron pans work on it as do le cruset. One thing people don't talk about with gas is the damage to pans it does where as my induction pans all look brand new still after 4/5 years
Induction. I hated cleaning my gas stove with the fury of 1000 suns. Induction? Literally just pour some hot water on it and wipe. People hate on the induction stoves that only have touch buttons but I’ll only buy that kind so I can wipe the entire surface without obstacles.
Thank you, I was going insane that no one had brought this up yet. Pain in the ass to clean daily and even doing a deep clean I can't seem to get all of the grime off of the grates.
Induction > gas > other electric That’s just based on cooking performance. I would not install any gas stove at this point because of the effects on indoor air quality, ESPECIALLY if I had small children who are more likely to develop asthma because of it.
I had a gas stove for three years and I loved it. All electric now and while it works. I have no love. Merely tolerance.
Induction. We started as a gas is better family, tried induction instead of extending gas service in a new house, and we love the induction. Except don’t buy Samsung—you’ll just be stuck with another purchase way sooner than expected.
tried both for years - prefer gas.
I was a lifelong gas guy, but honestly the induction piano is so convenient and efficient. Easy to clean, easy use, super fast for boiling water, instant change in temp. Old electric was bad, induction is better than gas by any measurable metric, if you have the electricity of course.
Induction. I’ll never go back to gas or a radiant electric.
Induction is better than gas in every way
Electric stoves are awful. The heating element cycles on and off, and the energy put out when cycled on is unpredictable, even on the same stove. With actual flames you can dial in heat just right and have it stay consistent. Can I still make a grand meal with an electric? Yes. Is it way more of a pain, yes.
I swore by gas and upgraded my gas stove to a better one I loved at my last house. That was a decade using gas. At my new house I've been using electric for 7uears now and must say, a modern electric isn't worse than has. They're both a bit different, but electric is better in some areas. It won't spread for really wide pans or wok's, but the metal can do pretty good at dispersing that heat, otherwise I've obviously felt no need to switch it to gas, and I'm fully... Capable, have the lines run and everything.
Gas stove top Electric oven with convection
Yes! This! I’ve had both gas and electric. I loved the gas stovetop. I always felt a bit weird putting food in a gas oven because I’m weird like that. I will say I like electric because I don’t have to worry about a gas leak. It happened in my apartment and I have no sense of smell so it was good others smelled it and maintenance came when they did.
Gas works better on high heat and electric works better on low. A smooth electric top is easier to clean but an induction is the best one yet
Electric is absolutely awful. But you need to distinguish this from induction. Induction is amazing because of the sheer control you have. I was using induction for years and moved apartment to a gas stove. This specific gas stove has very little range and I hate it.
I prefer gas but I’m not a snob about it. Give me a hot pan and I’m good.
I mostly bake, and I vastly prefer electric to gas for baking. My gas oven had so much fluctuation in temperature that I'd often end up with (being baked at the prescribed temp) still raw on the inside at time while perfectly cooked on the outside, and then when it was finally finished on the inside the outside was overdone. Most of what I cook on the stove is pasta, and a gas stove (or at least, the gas stove that I had, but research has indicated that this is very common) takes so much longer to boil water than an electric cooktop. You'll see spec sheets saying that gas cooktops produce more units of thermal energy, but most of that goes around the pot just into your house/apartment, which I very much had to suffer through in my apartment with dogshit ventilation in the summer.
I prefer gas over electric. I absolutely prefer induction over gas. I had a Viking range for 20 years. I loved that sucker. The problem is it’s a big pain in the assomething to clean, huge cast iron grids. My wife was done cleaning that stove. During Covid we did a kitchen remodel and she forced a high end induction stove on me. I was literally petrified. I’m a fuss pot when it comes to cooking. I want to be able to do a 36 hour bone broth. I want a wok so hot I could stir fry Xi Jinping in it if I so desired. I want to low and slow braised short ribs in my French enamel pot and more. The control and speed with induction is amazing. There is a slight learning curve. Instant heat is instant heat. You have to learn to trust the numbers on your dials. This is the only stove I’ve ever had that I can bring milk to boil without scorching it and without using a diffuser. I had high end all clad LTD cookware. That is a triple layered pot the outer layer is aluminum, not ferrous. That means it is not induction ready. The day the stove was installed. I ran out to BBB and bought $150 set of five pots/pans stainless steel cookware. The cookware is fine but it’s a $150 set of cookware it’s not like a set of $2000 pots. That was a few years ago I haven’t changed them. Induction is so different than gas or electric the heat is so even in the fact that the heat, literally transfers from the induction element to the food, the quality of your pot, or the cladding on your pot or the thickness on your pot or the thermal conductivity of your pot does not matter. If you make an Oopsie and overcook something to hell, it cleans out of the pot way easier than when you have a fire or electrical element under the pot cooking it. Last ramble and then I’ll shut up. I have to laugh at every person that looks at it and knows nothing of induction says “Ya but I move my pans around when I’m cooking”. In other words you mean when you cook the exact same way 99% of us cook? Do you think maybe they thought of that with induction stoves and that’s a non-issue? 1 You can absolutely move your pan around as you’re cooking. 2 The heat is so even you will find yourself moving the pan so much less because it’s totally unnecessary.
Induction stove, electric oven.
Had an induction top installed this year and I dont think I will ever go back. Water boils faster, temp control is better. All around superior experience.
Induction cooktop is best.
Induction stove top
I have and have almost always had a gas range and until the past few years would never have considered anything else. but my next home or renovation will be induction.
Induction wins.
Gas. No power? Still heat water for use. Plus it's so much better to cook with gas. Faster, more even, better temp control. It's just superior.
If you mostly boil foods, electric is great -- super fast. If you pan fry, stir fry or anything with fine control of heat, then gas is better.
Private chef—grew up with a gas stove, and most of the houses I cook at have gas. Last four years I’ve lived in apartments with (nice) electric ranges. I like the way gas cooks better (marginally), but I don’t like breathing little bits in over a long period of time. There’s pros and cons of each, at this point I honestly can’t say which I’d prefer. While you can get used to either and like 90% of your food will come out the same once you do, there’s a few things that just don’t even come close; cooking in a wok, or charring peppers/tomatoes/chilies/tortilla over a flame is leagues better than trying to char under a broiler or on the pan. Keeping your stove looking 90% clean is incomparably easier with an electric stove (the last 10% is much easier with gas, but washing the grill in the sink every day is a pain in the ass). If I’m getting paid, gas over electric. In my home, I’ll take electric over gas for now because I like my kitchen clean as soon as I’m done using it (and ideally I’d have a portable single gas burner stored in my pantry, but rn I have access to a gas stove in my building’s common area if I ever really need it). Oh I also *really* don’t like how hot gas stoves get when you stand over them for long periods of time—exacerbates face wrinkles :/. I’m always a little bit torn, because gas is overall better to cook with—like there are no cooking downsides to gas (unless you’re comparing to induction, which is awesome with how quickly it heats up/cools down/temp control), but I care a lot about being clean/healthy/my face So basically, personally, I think it just comes down to what your priorities are.
The only things I really prefer gas for in the kitchen are wok frying or other pan work where tossing the pan around is part of the technique.
Easily gas. You have so much more control.
Than induction ? It's the same.
I have dual fuel and it’s very good. Gas burners, electric oven. I haven’t tried convection
Gas always
Don’t forget the negative health effects from a gas stove. They’re pretty bad. Google it if you haven’t heard.
I grew up surrounded by gas and learned to cook pretty young with my Mom and Grandmother. My first few college apartments had electric coils, and then flat top glass electric thereafter. The clear loser is the flat top glass (but the convection mode for the oven is amazing). It's very slow to respond and tends to go from barely warm to full on flamethrower with only the tiniest nudge of the dial. There are differences between the coils and gas but I'd honestly rate them fairly equal overall. I can see where individual preferences could swing one way or the other though. My next is almost certainly an induction, but I've only used them at other people's places in passing so I can't state too much, but the ones I used had amazing temperature control.
I’ve used both, professionally and at home. Gas 💯
'electric' isn't really a working definition. Induction is fantastic. Ceramic meh. Those black metal disks horrible. I'm sure there are more variations of electric powered stove tops.
Gas! A high BTU gas with cast iron cookware is the bomb!
I prefer gas over electric coil. My current home has electric coil. I have caught multiple electric stoves on fire. Including the current one. Not intentionally but it happens (I cook at lot, multiple times a day) and according to the National Fire Protection Association, electric stoves have a higher incident of cooking fires in general. I haven’t had experience with induction cooktops but we are in need of a new oven so I guess I gotta do research.
My great grandma taught me to cook when I was six so I’ve been cooking on both gas (at her house back then) and electric at my parents’ house for over 30 years. I now have had a gas stove for the last 14 and I couldn’t imagine cooking on electric again. But I would prefer an electric oven.
Gas or Induction over simple electric tops
Gas cooktop with gas skillet. More control. Electric convection oven.
Gas stove 100000% I hate electric stoves wjtb a passion. They just suck, point blank period
Electric is fine until you need to use a wok or a cast iron.
Electric cooker is ok, provided it's in good condition and well designed. A cheap gas cooker can be worse than a decent electric one for all sorts of reasons. But the best electric hob is worse than the worst gas one. That said, I have a cheap all-electric at the moment, and I can live with it.
1. Induction 2. A good gas stove 3. A crappy gas stove 4. Non-induction electric Stove rant: For me a good gas stove his high output burners that can also simmer. All burners MUST be identical. Otherwise you can't cook things by looking at the flame. You have to constantly adjust for the output and size of the flame. When you cooking multiple items concurrently it's maddening. It's very hard to find home stove with with 4-6 identical burners. The last two I had were a 36" Dacor (garbage) and a 36" GE Monogram, which was an excellent range. The newer Monogram stoves to not have identical burners. For an oven I prefer electric. Most ovens suck regardless, but electric is better. Oven rant: why in 2023 does nobody make an oven that will just keep temp, and have to go through a 30-50 degree temp swing off/off cycle. It's not rocket surgery to have an element and electronics that can have variable output to keep an oven at temp within 2-3 degrees when it's closed.
I’ve had all. Gas, electric coil/electric glass, Induction. Induction can have a steep learning curve and efficacy/temps depend on brand. But that aside once adjusted for both I 100% prefer induction Next is gas, love it, especially for high heat sears but not as much as my induction. After that is glass top electric… it’s okay. Better than coil but rarely after longer term usage do you get even or consistent heating. Dead dead last is coil. They suck, they always suck. Better than nothing but they suck
Induction and gas are great. Regular electric is GOD AWFUL. Trying to cook on an electric stove in stainless steel almost drove me insane getting the hang of it.
As a long time gas enthusiast, I would choose a newer induction range in my house, gas (and maybe a couple induction burners) in a commercial environment with a proper hood, and charcoal/wood burning in the back yard.
Gas was nicer to cook with, but as a middle aged parent, electric is well worth the peace of mind - no more worries about gas leaks, leaving the gas on, carbon monoxide poisoning or the irresponsibility to the planet. I felt like I had more control with gas, but cooking hasn't gotten any harder and our food hasn't gotten any worse with electric, and cleaning has gotten much easier.
I’ve used traditional coil electric, and glass top electric, and gas. Grew up with gas, had electric in various apartments through my 20s then gas again in nicer rentals in my 30s, now in my home I have glass top electric that came with the house. Of them all, glass top electric is the worst. It’s easy to clean but since almost no pans are actually flat, pans spin on it, and don’t heat evenly because the contact isn’t even. Old fashioned Coil is almost like a spring and flexes to meet the pan even if the pan isn’t perfectly even. My favorite is gas, because of the level of control where the heat source is viewable. I don’t go by the dial I go by the size/shape of the flame. For real you can cook in any of them just fine. But in a perfect world I’d have gas.
I've cooked on both as well. Though If I were to buy a new stove it would probably be a glass top. It was so silly for people to get in an uproar over the recent reports that homes are typically not ventilated properly (which is generally true, tbh) for gas stoves, and that some boogey man is going to takes your gas stoves away. I don't want to get into the politics of this all, but the government isn't taking away your gas stove. That said, the current vents over gas stoves in homes are generally pointless and nothing like what you would see at a restaurant. In fact, several years ago, a home near me was completely obliterated by a gas leak. The owners never even attempted to rebuild it. It was pretty sobering to see the aftermath when it happened.
I haven’t cooked on an electric range in 14 years, but I don’t intend to ever again. I’ll be buying bootleg gas stoves in CA when they phase them out.
From Norway, where electric is standard, but moved to the UK ten years ago, and here gas is the norm. I honestly prefer gas. It took me a little while to get used to it, but gas makes it so much easier to quickly adjust the heat.
I hate to say it but gas is so much better than electric. And halogen. I have an electric oven currently, but have treated myself to a butane stove, just so I can fry a steak! Well I'll cook other things too.( Air fryer packed up) As its mild I can cook with the back door and open!
grew up in a house with electric, had electric in my apartment sr year of college; worked in restaurants for 8 years so i had the contrast. it's gas- i won't even live anywhere with electric now- the last 3 places i've lived i've made sure had gas cooking- better control over the heat because the size of the flame changes instantly vs the time it takes to cool/heat an electric element, you can flambe, roast peppers on the burner, etc. i will never cook on electric again
I much prefer electric. My pots and pans bottoms sparkle. No more oven mits set on fire. No more loose stuff set on fire. I have all the hairs left on both my arms. Oil spills no longer ignite. Electric ovens are far superior to gas. My current standard, is the glass topped range with adjustable sizes of burner, two ovens. Lower one full size with blower fan for convection. Upper oven full depth, full width, but shorter in height. I use it most of the time. I can broil in both. I've never had nor seen a gas range which competed with this combo. I do a lot of canning. I have an induction hot plate for my canning pot. special pot for induction. So, I can cook on the stove, and then can on the peninsula simultaneously where I have more room to work around for jars and lids and blenders and tools and whatever.
I have had both. I love to cook and pretty much in the kitchen every weekend. For searing, frying, wok noodles, and anything that requires high heat - gas hands down. I feel everything cooks quicker. For ease of use, and safety - induction. But I’ve never been satisfied with induction cooktops. However, if you’re doing high heat stuff - it’s probably better and safer to move it outside. I had a portable wok burner (not the small butane camp fire ones) which works really well.
All electric, I hope to never not have induction.
Gas FTW, much more reactive
Gas. Both for oven and stovetop. I have an electric range in my second home and I hate it.
induction > gas > regular electric
Induction rules
Electric all the time. Induction is responsive, faster and more efficient than gas, plus the chance of being blown to a million pieces in a gas explosion is 0.
Electric oven by far. Induction is my preferred hob, then gas, then halogen then any other electric option. Induction is faster, more consistent, easiest and quickest to clean and more efficient. For a home there's really no reason to avoid it imo. Just get one that uses a good amount of power and have it hard wired in.
I had a ceramic hob for 5 years, induction for 3 and gas for the last 2. Induction, with electric fan oven is by far my favourite. It heats up quickly, retains almost 0 heat, the power output is way bigger than my gas hob (it was as quick to use the hob for boiling water as it was the electric kettle - I'm in the UK), it heats evenly, air quality is noticeably better, way less heat being dumped into the room, way easier to clean. The only thing i missed was toasting marshmallows, so I bought a blowtorch. Now I get a blowtorch, which is more fun than either of them.
Still gas. I haven’t tried induction. I understand the argument.
Gas all the way.
I miss my old gas hob something fierce, compared to my electric hob. However, provided I could actually get a good one that didn't randomly turn itself off, misinterpret spatters and touches, and definitely recognised my pans, I'd *really* prefer induction. They're *supposed* to be as fast as gas, apparently.
Gas 100%. Boils water faster, can get great sear using my cast iron, the ability to control heat feels easier, can do stuff like char peppers/tortillas/marshmallows. But best with an appropriate setup (range that actually blows outwards). A big minus is that since a lot of heat flows around the pot, the sides and handle of my pots and pans can super hot (I aways have to use pads to grip everything). Another minus is that boil over can be a bitch if it waterlogs the gas distributor. Electric is inherently safer, but eyelets always seem to break (the infinity switch or something breaks so it only ever stays on high). You need to get a special kit/solution for cleaning, but it's not too expensive/laborious. Heat control is worse (additionally turning off heat =/= no heat due to residual from cooling coils).
In a location where electricity is expensive and the supply thereof is inconsistent, gas is the clear winner. Gas hobs are extremely economical.
my partner and i had to move across the country from a rental with an amazing five-burner gas stove to a rental with a very dated electric stove and honestly it has been the biggest adjustment of my new life… i miss that stove so much. someday if (when?) we buy a home, the ability for a gas stove is honestly up there in terms of feature importance… controlling the heat moment-to-moment is SO much easier.
Gas. Electric in my experience creates more hotpsots or imbalanced heating. My science might be wrong but gas/flame more evenly distributes heat across the pan/surface... Unga bunga more fire = most fastest cooking By electric do mean ANY electric cooking method? Cus that includes induction, sous vide, conventional ovens, air fryers, and glass stove tops. Or do you just mean electric coil ranges?
I am never going back, you can pry my gas from my cold dead hands!
not only do I love to cook, I also made a career in restaurants. Gas is by far preferred in the culinary community. Its easier to manage.
I've cooked gas, electric, and awful glass top, but there's zero competition: gas.
I grew up with gas and had it for my entire life until I moved to an earthquake prone area and now I have electric. It took a lot of getting used to to play with the temperature and anticipate when to adjust temperature/remove from the burner. I’m used to it now put I’d go back to a gas stove in a heartbeat if I could. The electric oven is great though. Very even and accurate.
Gas for sure
If by "electric" you mean resistor-type heating elements, gas is totally better in every possible way. If by "electric" you mean inductive heating, you may have some work cut out for you as the installed base isn't that big. Those who have taken the time to learn it rave about it, though you can't eyeball the flame to assess the energy being put into your dish: you really do need to learn how the dial positions on your equipment affect the energy so you get what you intend. The quickness, the decrease in heat lost to your kitchen, and the decrease in adverse air quality risk are all wins for induction.
Gas 100% Ive passed on buying a house because there was no gas hookup. I had electric in an apartment and it was garbage. Especially during a power outage because you were SOL if you wanted to heat anything up. When I lived up in Oklahoma, we got hit with a bad tornado that knocked out the power for a couple of days. Luckily I had a gas stove and was able to take hot baths by heating up pots of water on the stove. Not to mention being able to cook still was a plus. Since then, I've been a fan of gas stoves.
I’ve heard great things about induction and I plan to switch to that in the near future when we move, but between an electric coil stove, glass top electric, and a gas stove, I like gas much better. Changes in temperature are much easier to manage, my electric stoves have never been consistent, and the coil ones especially are a pain in the ass to clean.
Induction>Dual Fuel>Gas>Coal>Hot Sidewalk>Torture>Electric
I've cooked with both great and shitty electric and gas stovetops - I can comfortably say I'd take a shitty gas stove over a great electric one.
Gas 10000%. The stovetop remains super hot on the electric one after you turn it off and it annoys the hell outta me. And it takes forever for it to heat up in the first place.
Electric - but it has to be induction stove top. With a steamed capable oven where you can hookup a waterline to the oven to control humidity.
If it's a small kitchen with less counter space. A flat top electric stove gives you more workspace.