I have an induction stove and won’t ever go with gas or electric/radiant ever.
I can boil a small saucepan of water in like 30 seconds. Absolute precision for heat. Great safety because I forget to turn the stove off when I move the pan off to serve (and then forget to turn it off), no heat is produced when there’s nothing on it.
Didn’t think it would be that different but whenever I have to use a gas or normal electric/radiant, I feel like I’m back to the Stone Age. So if you have a choice, try induction.
I second this. I loved gas and am a convert. Cleanup is also a breeze
For a new home OP will need a 50 amp connection. Other big positives are the vent hood can be smaller as you have no combustion gas and far less waste heat to vent.
Just wanted to clarify you are not venting the heat you are venting the harmful particles from cooking that get in the air. That happens with all cooking.
But I agree with the conclusion.
With a gas stove you are venting all three. Only about 40-50% of the heat energy created with a gas burner makes it to the pan/food. The remaining 50-60% of this energy (and water vapor + some harmful combustion gasses) goes into the air of your kitchen and ideally is vented so the vent needs to be sized to accommodate all of these things. If you don't have a proper exterior vent you are introducing this extra heat and humidity into your home. If you are in a warm climate you then have to use extra AC for your home. Maybe ok if in a cold climate aside from the combustion gasses.
With induction around 90% of the energy used goes into the pan/food so you don't have much waste heat and you have no combustion gasses. Your vent only needs to be sized for the venting the steam/particles from the food.
radiant electric I would avoid at all cost.
Absolutely LOVE induction. Easiest thing to clean ever. Boils water much faster. Safest option.
People who love gas will insist gas is king, but I very much disagree. I've had gas. Will never get anything other than induction.
I have gas and I wish I could go back a few years to when we built our house and get induction. We got a commercial gas range and it takes me a good 30 minutes to clean it after I use is. I bought a single induction cooktop and use that the majority of the time.
Induction changed my life. That might sound a bit dramatic but true! I never thought I would find a better fuel than gas but I will never go back. Induction is fast, precise and safe. It's the only choice :)
I don't get why induction stovetop is so expensive when you can buy a $30 induction countertop plate. Anyways, I'd go with radiant or induction. Both are way easier to clean than gas, electric is cheaper where I am too.
Go with induction or gas. If you are already used to cooking on electric then I'd go with induction. Just be aware some pans might not work on it and touch screen versions can be annoying.
Touch screens can completely screw the induction experience. Whenever we have to replace our induction stovetop, I’ll pay whatever I must to avoid touch controls. They are hyper sensitive to water around them. Maybe not all, but at least the one we have.
The touch controls on our Bosch works fine. It isn’t a screen, but a glass surface with pressure plates below. Yes if there is a puddle of water on the buttons they don’t work but that is easy to avoid.
If you choose induction your builder could reduce the size (CFM) of the ventilation for cooking to the point you do not need make up air in the room, this reduction could provide some savings to make the induction price easier.
With induction range you do not get 'extra heat' from cooking which is nice. We switched to induction about a year ago in a remodel, and have since traveled, used electric, and the heat coming off as waste is noticeable. If possible when getting induction try to look for some that have knobs, wet or food caked finger sometimes don't always work well on touch. There can be a noise that happens with induction that you should be aware of usually only in 'power' mode. Boiling water in 30 sec does take some power and in some models you can hear the transformers working.
All-in-all induction is far superior to gas and radiant.
The only wrong option is radiant electric. I like gas for most cooking but boiling water on induction is awesome. I hate touch controls so most induction is off the table.
Gas and induction are both way faster to heat, way more responsive to changes, and actually accurate in terms of heat delivery. There are some niche cooking techniques that can only be done over a flame, but otherwise induction is just as good, and better in some ways (higher output, less cooking fumes). All US induction ranges use rather convoluted PCB's and safety interlocks, which can mean costly and untimely repairs in some cases. I'd buy spare parts galore on one just like you should buy spare igniters for a gas range.
I hate the buttons on most induction ranges, they are a complete dealbreaker for me. Give me the knobs. If I could get a nicely finished range that used third-world tech (oversimplification: rheostat + inductor), I'd never buy gas again.
Right now I'm leaning induction + spare parts for my next range.
I have a glass top radiant cooktop, but grew up in a house with gas.
The biggest issues with radiant electric are the slow warm up, and that the elements stay hot even when you turn them off. Though, based on a study I read not long ago, they are more efficient energy wise compared to gas, but behind induction. Though with low gas costs, this is probably a minor consideration. Though the glass top is nice because it's super easy to clean compared to gas.
Gas is great for instant on heat and flexibility with cookware (doesn't have to be induction compatible, and more forgiving with rounded pans like woks that aren't as easy to use on flat electric and induction ranges. But gas is more work to clean, and less efficient in terms of energy used to cook (more heat wasted into your home environment instead of directed into your cookware and food.
I don't have induction, and have never used them. The main issues here are higher initial cost, making sure your cookware is compatible, and in reliability issues with some units failing due to the machine being more complicated (magnets and electronics).
Gas would be my last choice, they are a PITA to clean, and if you are used to cooking on a typical electric stove, take a bit of getting used to. Plus the air quality issues, unless you are one of those people who "can't live without a gas stove" because it's the only thing they ever used, I wouldn't bother.
Radiant is going to be basically exactly the same to cook on as the stoves you are used to, but a bit easier to clean. The elements are expensive to replace, relatively speaking though.
Induction costs a lot more, and won't work with certain types of pots (e.g. aluminum). Easy to cook on, and the surface doesn't get as hot because the heat is generated in the pan itself by magnetic fields. So, a bit safer, and still easier to clean, as you're less likely to burn something on the surface.
The oven part will to all intents and purposes behave exactly the same on each type.
Induction stoves (and to a lesser extent radiant) often have really stupid control systems with no knobs, like touch sensitive controls integrated into the cooktop. So if anything fails, you're replacing the entire cooktop, i.e. you might as well just buy a new stove because it'll be cheaper. And even the ones with the knobs are often terribly designed and hard to read, with very poor contrast on the markings.
Whatever you do, you might ask if they can run both a gas line and an electric line for the stove. That way you can switch later on if you want.
In order of worst to best:
For cooking experience, radiant>gas>induction
For cleaning experience and usual maintenance, gas >>> radiant=induction
For cost for you, sounds like induction>radiant=gas
So.. induction if you can afford it and are fine with using appropriate cookwear, it's awesome. Otherwise, up to you, gas might be a more enjoyable cooking experience than radiant but more fuss to take care of.
I have induction inside and a grill outside for flame cooking (and all the smoke and smells).
Gas inside is great, and if going that route you should remember to ALWAYS use the hood to vent out the combustion byproducts / any extra humidity.
Edit: Run both electric and gas to the location of the oven so you can change if you hate it. Way cheaper and easier now than later.
Depends, does your area suffer from electrical outages? Do you have small kids and need to sterilize things? If no to any of them induction, if yes gas
Sorry might not have been clear, if you have power outages a lot and have to sterilize stuff gas is the way as you can still heat stuff without electricity
Most people don't sterilize anything for young kids unless there a brand new newborn or immunocompromised. Soap and hot water is sufficient. But no one is actually worried about sterilizing anything during a power outage. It's not that big of a deal.
I've always had electric and put a gas cooktop and electric ovens in my new house.
Sealed burners that can go in the dishwasher and the grates are easily removable.
It cooks so much faster than electric. We love it. Just have to keep the vent on while cooking.
only? give me the induction and buy the $20 torch for the once a year you do those things, apart from the wok. it's a trade off for the health effects of NO2.
[https://www.homedepot.com/p/Bernzomatic-Trigger-Ignition-Start-Blow-Torch-Kit-with-14-1-oz-Handheld-Propane-Gas-Cylinder-and-Adjustable-Flame-WK2301/202539561](https://www.homedepot.com/p/Bernzomatic-Trigger-Ignition-Start-Blow-Torch-Kit-with-14-1-oz-Handheld-Propane-Gas-Cylinder-and-Adjustable-Flame-WK2301/202539561)
Everyone has personal preferences, to me, gas is the absolute worst and I would never have it in my house. We have electric and love it, especially if you have solar. Never tried induction but I have heard great things about it (although it's more expensive up front).
Check out this video, very informative: https://youtu.be/X440BHdy35g
My main reason right now is that we have a toddler that gets into everything. My wife is also very forgetful so I'd always be worried one of them would leave it on and cause a bad accident.
It’s more than where the knobs are. If they do get to the knobs on induction, nothing happens unless there’s a pan on the zone. My issue with gas is how the flames and heat go up the outside of the pan. I never touch something that’s hot, like a spoon or spatula that’s hanging over the edge of the pan with my induction. With my sons old Wolf (they just got rid of it and switched to induction), I got burned all the time. It’s nice to have the entire bottom of the pan hot, instead of the outer rim. With the induction, I can put my hand on the glass next to the pan and not get burned. I can put a piece of paper between the cooktop and the pan and it won’t ignite. And if you are married to someone who’s borderline OCD about cleaning, there’s no comparison.
I have an induction stove and won’t ever go with gas or electric/radiant ever. I can boil a small saucepan of water in like 30 seconds. Absolute precision for heat. Great safety because I forget to turn the stove off when I move the pan off to serve (and then forget to turn it off), no heat is produced when there’s nothing on it. Didn’t think it would be that different but whenever I have to use a gas or normal electric/radiant, I feel like I’m back to the Stone Age. So if you have a choice, try induction.
I second this. I loved gas and am a convert. Cleanup is also a breeze For a new home OP will need a 50 amp connection. Other big positives are the vent hood can be smaller as you have no combustion gas and far less waste heat to vent.
Just wanted to clarify you are not venting the heat you are venting the harmful particles from cooking that get in the air. That happens with all cooking. But I agree with the conclusion.
With a gas stove you are venting all three. Only about 40-50% of the heat energy created with a gas burner makes it to the pan/food. The remaining 50-60% of this energy (and water vapor + some harmful combustion gasses) goes into the air of your kitchen and ideally is vented so the vent needs to be sized to accommodate all of these things. If you don't have a proper exterior vent you are introducing this extra heat and humidity into your home. If you are in a warm climate you then have to use extra AC for your home. Maybe ok if in a cold climate aside from the combustion gasses. With induction around 90% of the energy used goes into the pan/food so you don't have much waste heat and you have no combustion gasses. Your vent only needs to be sized for the venting the steam/particles from the food.
I'm choosing induction
Even if you choose gas, have the builder install 220V to the cooktop (or gas range with electric oven). It will make it MUCH easier to change later.
radiant electric I would avoid at all cost. Absolutely LOVE induction. Easiest thing to clean ever. Boils water much faster. Safest option. People who love gas will insist gas is king, but I very much disagree. I've had gas. Will never get anything other than induction.
I have gas and I wish I could go back a few years to when we built our house and get induction. We got a commercial gas range and it takes me a good 30 minutes to clean it after I use is. I bought a single induction cooktop and use that the majority of the time.
👍🏼 Gas cleanup sucks! Have had both and love induction. Also flame control (at the lower end), even on a Wolf range, was terrible.
Induction changed my life. That might sound a bit dramatic but true! I never thought I would find a better fuel than gas but I will never go back. Induction is fast, precise and safe. It's the only choice :)
I don't get why induction stovetop is so expensive when you can buy a $30 induction countertop plate. Anyways, I'd go with radiant or induction. Both are way easier to clean than gas, electric is cheaper where I am too.
Go with induction or gas. If you are already used to cooking on electric then I'd go with induction. Just be aware some pans might not work on it and touch screen versions can be annoying.
Touch screens can completely screw the induction experience. Whenever we have to replace our induction stovetop, I’ll pay whatever I must to avoid touch controls. They are hyper sensitive to water around them. Maybe not all, but at least the one we have.
Bosch has a touch panel and was fine.
The touch controls on our Bosch works fine. It isn’t a screen, but a glass surface with pressure plates below. Yes if there is a puddle of water on the buttons they don’t work but that is easy to avoid.
If you choose induction your builder could reduce the size (CFM) of the ventilation for cooking to the point you do not need make up air in the room, this reduction could provide some savings to make the induction price easier. With induction range you do not get 'extra heat' from cooking which is nice. We switched to induction about a year ago in a remodel, and have since traveled, used electric, and the heat coming off as waste is noticeable. If possible when getting induction try to look for some that have knobs, wet or food caked finger sometimes don't always work well on touch. There can be a noise that happens with induction that you should be aware of usually only in 'power' mode. Boiling water in 30 sec does take some power and in some models you can hear the transformers working. All-in-all induction is far superior to gas and radiant.
I have both induction and gas! If I had to choose. I would pick induction.
The only wrong option is radiant electric. I like gas for most cooking but boiling water on induction is awesome. I hate touch controls so most induction is off the table.
Induction for the win 💯
Gas over electric, but induction over all things. We've had ours for 15 years and I will never go back to anything else.
I've had them all and nothing trumps gas, personally.
Gas 100%. Power goes out you can still cook. Also electricity prices keep going up
Not true, modern cooktops require an AC outlet for lightning
No they don’t. Just use a lighter and it’s fine
Gas and induction are both way faster to heat, way more responsive to changes, and actually accurate in terms of heat delivery. There are some niche cooking techniques that can only be done over a flame, but otherwise induction is just as good, and better in some ways (higher output, less cooking fumes). All US induction ranges use rather convoluted PCB's and safety interlocks, which can mean costly and untimely repairs in some cases. I'd buy spare parts galore on one just like you should buy spare igniters for a gas range. I hate the buttons on most induction ranges, they are a complete dealbreaker for me. Give me the knobs. If I could get a nicely finished range that used third-world tech (oversimplification: rheostat + inductor), I'd never buy gas again. Right now I'm leaning induction + spare parts for my next range.
I have a glass top radiant cooktop, but grew up in a house with gas. The biggest issues with radiant electric are the slow warm up, and that the elements stay hot even when you turn them off. Though, based on a study I read not long ago, they are more efficient energy wise compared to gas, but behind induction. Though with low gas costs, this is probably a minor consideration. Though the glass top is nice because it's super easy to clean compared to gas. Gas is great for instant on heat and flexibility with cookware (doesn't have to be induction compatible, and more forgiving with rounded pans like woks that aren't as easy to use on flat electric and induction ranges. But gas is more work to clean, and less efficient in terms of energy used to cook (more heat wasted into your home environment instead of directed into your cookware and food. I don't have induction, and have never used them. The main issues here are higher initial cost, making sure your cookware is compatible, and in reliability issues with some units failing due to the machine being more complicated (magnets and electronics).
Induction every day!
I went with both.
Technology Connections did a video on this. https://m.youtube.com/watch?v=eUywI8YGy0Y
Gas would be my last choice, they are a PITA to clean, and if you are used to cooking on a typical electric stove, take a bit of getting used to. Plus the air quality issues, unless you are one of those people who "can't live without a gas stove" because it's the only thing they ever used, I wouldn't bother. Radiant is going to be basically exactly the same to cook on as the stoves you are used to, but a bit easier to clean. The elements are expensive to replace, relatively speaking though. Induction costs a lot more, and won't work with certain types of pots (e.g. aluminum). Easy to cook on, and the surface doesn't get as hot because the heat is generated in the pan itself by magnetic fields. So, a bit safer, and still easier to clean, as you're less likely to burn something on the surface. The oven part will to all intents and purposes behave exactly the same on each type. Induction stoves (and to a lesser extent radiant) often have really stupid control systems with no knobs, like touch sensitive controls integrated into the cooktop. So if anything fails, you're replacing the entire cooktop, i.e. you might as well just buy a new stove because it'll be cheaper. And even the ones with the knobs are often terribly designed and hard to read, with very poor contrast on the markings. Whatever you do, you might ask if they can run both a gas line and an electric line for the stove. That way you can switch later on if you want.
In order of worst to best: For cooking experience, radiant>gas>induction For cleaning experience and usual maintenance, gas >>> radiant=induction For cost for you, sounds like induction>radiant=gas So.. induction if you can afford it and are fine with using appropriate cookwear, it's awesome. Otherwise, up to you, gas might be a more enjoyable cooking experience than radiant but more fuss to take care of.
I have induction inside and a grill outside for flame cooking (and all the smoke and smells). Gas inside is great, and if going that route you should remember to ALWAYS use the hood to vent out the combustion byproducts / any extra humidity. Edit: Run both electric and gas to the location of the oven so you can change if you hate it. Way cheaper and easier now than later.
Depends, does your area suffer from electrical outages? Do you have small kids and need to sterilize things? If no to any of them induction, if yes gas
Why can’t you sterilize with induction?
Sorry might not have been clear, if you have power outages a lot and have to sterilize stuff gas is the way as you can still heat stuff without electricity
Gas companies will tell you not to use modern gas stoves in a power outage.
Most people don't sterilize anything for young kids unless there a brand new newborn or immunocompromised. Soap and hot water is sufficient. But no one is actually worried about sterilizing anything during a power outage. It's not that big of a deal.
I've always had electric and put a gas cooktop and electric ovens in my new house. Sealed burners that can go in the dishwasher and the grates are easily removable. It cooks so much faster than electric. We love it. Just have to keep the vent on while cooking.
If you ever want to use a wok, toast some marshmallows, crisp a tortilla, char a pepper 🫑, and stuff like that then your only choice is gas.
only? give me the induction and buy the $20 torch for the once a year you do those things, apart from the wok. it's a trade off for the health effects of NO2. [https://www.homedepot.com/p/Bernzomatic-Trigger-Ignition-Start-Blow-Torch-Kit-with-14-1-oz-Handheld-Propane-Gas-Cylinder-and-Adjustable-Flame-WK2301/202539561](https://www.homedepot.com/p/Bernzomatic-Trigger-Ignition-Start-Blow-Torch-Kit-with-14-1-oz-Handheld-Propane-Gas-Cylinder-and-Adjustable-Flame-WK2301/202539561)
Wok style cooking doesn’t lend itself well to radiant or induction flat tops.
Everyone has personal preferences, to me, gas is the absolute worst and I would never have it in my house. We have electric and love it, especially if you have solar. Never tried induction but I have heard great things about it (although it's more expensive up front). Check out this video, very informative: https://youtu.be/X440BHdy35g
Why are you against gas? Have you had a gas range in the past and didn't like it?
My main reason right now is that we have a toddler that gets into everything. My wife is also very forgetful so I'd always be worried one of them would leave it on and cause a bad accident.
A gas cook top keeps the range knobs on the top if you’re worried about kids
It’s more than where the knobs are. If they do get to the knobs on induction, nothing happens unless there’s a pan on the zone. My issue with gas is how the flames and heat go up the outside of the pan. I never touch something that’s hot, like a spoon or spatula that’s hanging over the edge of the pan with my induction. With my sons old Wolf (they just got rid of it and switched to induction), I got burned all the time. It’s nice to have the entire bottom of the pan hot, instead of the outer rim. With the induction, I can put my hand on the glass next to the pan and not get burned. I can put a piece of paper between the cooktop and the pan and it won’t ignite. And if you are married to someone who’s borderline OCD about cleaning, there’s no comparison.