this post was submitted on 07 Dec 2023
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The main advantage for gas isn't speed, it's control. I have both gas and electric, standard halogen etc type stoves are junk compared to the fine (also instant, consistent, and reliably easy to gauge) control that gas hobs provide. Not to mention a very even heat . But I agree modern induction finally provide that similar level of control (though the one induction hob I've used, while excellent granular control, did seem to heat unevenly requiring the pan to be regularly turned to avoid one-sided burning).
That's due to the heating area being incredibly tiny on various crappy induction stoves.
I've had a different experience with gas stoves... many of the standard ones can't be turned down low enough. Simmering something or just keeping it warm is a challenge because there's too much flame. Really easy to burn sauces or hard to keep them from boiling after they're done and you just want them to stay warm.
When shopping for appliances for a new house a few years ago I had to pay quite a bit extra to get a higher-end gas stove that had a dual ring of burners that could be turned down lower. In retrospect I wish I'd simply went electric.
Induction is better in every way, like power output, heating speed, and control, except being able to lift the pan freely wok style. Cooking with gas indoors is totally stupid.
Better in every way is nonsense. Cooking indoors is only stupid for morons that don't know how to safely use a gas stove top. There's a reason most professional kitchens still use gas and haven't all rushed to replace with induction - the benefits don't outweigh the investment.
@glencairn84 @jol safely as in...? Properly ventilating the kitchen in the middle of a cold winter?
It's cheaper to operate and repair gas stoves. That's why professional kitchens still use them. But you don't operate a professional kitchen. You cook twice a day at most.