Induction ranges are as good as gas, but they're also new and expensive. Coil element ranges are not as good as gas, because they are slow to respond to changes.

You absolutely can get used to a coil range and do good cooking on them, but it's disingenuous to say they're as good as gas, and it hurts our argument for phasing out gas ranges to say that they are.

Phasing out gas cooking should always be a health and safety issue, I see people talk about the effects on children, but never about cooks who work in kitchens with a dozen burners running all day

One thing that really bugs me is we use gas to create steam to generate electricity to boil an electric kettle to boil water, really a minor pet peve here

another thing on cooking. so many home cooking appliances are dogshit, unsafe, too loud, and emit fumes with poor ventilation, and my new conspiracy is the modern nuclear family thing takes away power from unionised workplaces

I kinda assumed most people here rented and thus it was their landlords choice if they used gas or not

anytime somebody claims it is impossible to cook without natural gas I just say "skill issue" and it is a hard counter, they cannot possibly respond to it without sound like they are very mad

My boomer parents always insisted on having gas stoves. They also never fucking cooked lmao

Argued with somebody about this and they were like "what it the power goes out?" idk maybe nationalize your electricity grid if that's such a common problem for you, damn.

I love all the nerd ass comments telling me UMM ACTUALLY YOU ONLY LOVE GAS STOVE BECAUSE PROPAGANDA YOU'RE A MORON

Im a professional cook and I've cooked more in the last year alone than most of y'all will in your lives, I know what I'm about, thx

literal gaslighting btw "don't believe your lying eyes and years of experience cooking, you've just been lied to bro"

Here come the treat defenders

I use an induction stove top. It gets hot faster than gas.

My partner insisted on a gas stove despite my protests in our last two places because of the "control". The few times we used electric or induction cookers on vacation she would get really frustrated.

Cut to our current place that just came with an electric cooker with no option for gas. A few months in and she's got no complaints and even comments on how it's not that different once you get used to it.

The learning curve is real, and some people will push back at first, but if forced to, I'm pretty sure every single person can figure out cooking just as well with electric.

Where I live electricity is rationed, gass is not. I can afford to cook with gas. If I were to use electricity I would exceed the allowed usage and they would charge insane fees.

okay but how else am I supposed to light my ciggies or feel like a chef

I have a CO~2~ monitor (which is probably picking up NO~x~ too, it's not expensive enough to be selective) and can literally watch the air quality get worse as I use the gas stove or range. I've never lived in an apartment with a functioning range hood. I'd like to try induction. I watched a Technology Connections video saying that raw power delivery, e.g. boiling water, is faster.

Also, a quirk of how gas works in Chicago is that you pay a flat hookup fee of ~$30 a month, and a fee per therm for consumption. Cooking uses so little gas that the consumption part of my bill is pennies. If I had an induction stove, and if I had an inefficient electric furnace instead of gas, I'd probably still save $25 a month.

I just gotta say, all the induction stoves I've tried have been completely useles on ranges 1-5, had a mild effect on 6 almost medium heat on 7, more than medium heat on 8 and then 9 is just more 8 and 10 is a way to boil water faster than my electric water boiler.
Also whoever it is that designs stovetops with touchscreen needs to go to the gulag I fucking hate them. And whoever decided to add a feature to the last induction stove I had where it would beep when it was turned on and nothing was on it... straight to jail.

idk I gotta say I have no scientific basis for this but there's just something that feels different about cooking on an open flame.

Like for example I just could not imagine cooking with a wok or making kebabs on anything but actual fire.

so there's a chef...

named "Chamussy"...

talking about flexibility...

It depends on your method of cooking. Different stoves offer different advantages. I've owned all 3 and actively enjoy cooking, so they've all gotten plenty of use for different purposes. My favorite method of cooking though is stir-fry, so I'll talk about that more.

Quality/Price matters here. There's a reason most restaurants use gas still, and it's because your high-end gas hob can do things no other stove can do. You're not going to find a better way to stir-fry indoors than this (A grill can do a good job outdoors).

Most people are not getting anywhere close to the sort of output -- or proper venting -- that a restaurant has.

As a stir-fry fan, the best stove I've ever had at home for this was a cheap coil electric. They get stupidly hot, and that is the baseline fir stir-fry. You want an old-ass one that doesn't have temperature safeguards. This is likely what a cheap landlord will provide you in an old building.

Glasstop electric looks nice, but I don't get the point. I guess you can't have food fall under the burner? Not a fan.

Induction is terrible for stir-fry. I've read about some specialized curved wok burners, and those might be good, but I absolutely cannot manage a decent stir-fry on these godforsaken things. I've got a mid-range Induction cooktop that does everthing surprisingly well EXCEPT stir-fry. The heat doesn't recover quickly enough when you add new ingredients, there is close to zero heat on the side of the pan, so it's hard to manage temperatures across elements, and you straight up can't season a new wok on them (my wok has a non-removable wooden handle, so seasoning it in the oven is going to require creative solutions too).

Anybody that tells you that an induction can do everything that a gas can is full of shit. This isn't a "skill issue." The technology just isn't optimized for this. I will be buying a single-pan side-burner (probably coil electric, but I hear butane can be pretty good) for my wok unless somebody has direct experience with a specialized induction wok burner and can vouch for it.

I rly wanna get an induction hob but costs money :(

Also wanna get rid of my gas boiler but also costs money :(

UK homes suck gas everything. I love needing to have a carbon monoxide alarm in my home for pointless fossil fuel shit

some of these stove preference comments are pretty heated 🥁

Excellent long-ish video: https://youtu.be/eUywI8YGy0Y

He has a follow up about induction woks. The short: Induction is just as good as if not better then gas for actually moving heat from the stovetop to your food.