In countries/areas with gas from the city (very common in USA/Canada) there is no canister to replace. Also, a decent stove (not even the top of the line) will have a fairly linear change in flame intensity when controlling it with the knob. It's incredibly precise. I've actually never seen a gas stove with such a poor flame control unless it's a portable unit! I really like induction as well but ever since we broke the glass top, I'm not keen on having another glass top stove. The top costs almost as much as the stove to replace. You have to be very careful all the time and they'll still get scratched up. That's not an issue with gas stoves. They can withstand a lot of abuse without any change in aesthetics or quality of the flame.
They’ve also started making induction stoves that are curved for woks. Kinda annoying that it would need to be a separate unit because obviously the curved wok stove doesn’t work for normal pans but it’s interesting that the technology is still advancing.
Having used all three types extensively, one of my favorite pros wrt induction is that the cooktop does not get nearly as hot as gas or electric. If you (or a child) accidentally touch the surface of an electric or gas stove top, there are going to be burns. On induction, however, there is usually ample time to remove the hand before any damage occurs. Due to the relatively low heat of the cooktop itself and the induction mechanism for heat transfer, the response is also very similar to gas, whereas electric is very slow to change.
Excellent point! Definitely a big plus! I try to wipe mine down and put it away immediately, even if I've been simmering something for a while on there by the time I've cleaned it properly and put it away it's fine to touch.
As a person who has used both electric and induction cooktops for years, I would definitely say, do not ever buy an electric cooktop. It is slow, uses far more energy and if anything boils over it sticks to the surface. Induction is much more versatile and user friendly as it is super fast (especially when boiling), uses very little energy and best of all, does not heat up anything other than the pan so there's no mess. There are a lot of new Induction-suitable pots and pans these days including aluminum ones so switching over is easier than one would think.
It seems we have very different experiences with gas. Where I live, we don't need to change gas canisters because we have gas lines. All the gas cooktops I've used have a flame that functions like a dimmer. You can turn it on full blast or down to almost nothing without any "jumps," giving you a wide range of flame settings. Another advantage of gas is that you can lift the pan while it still receives heat. This is useful if you're cooking something that requires lifting the pan occasionally or if you want to cool it slightly without removing it from the heat source. With induction or electric, that isn’t possible. I've cooked with all three types-grew up with gas (and my family in Italy still uses it), switched to electric for nearly six years after moving out, and now I've had induction for about three years. Without a doubt, I would choose gas again. For me, it's no contest. And by the way, induction heat zones work really well, especially if you have unusually shaped cookware, like something particularly long.
Thank you so much for the feedback! To be honest it only occurred to me when I was editing this that other countries have fixed in gas lines. Had no idea there were more variable switches available. Excellent advantage regarding the removal of the pan, couldn't agree with you more. I know what you mean, tried all 3 but there's something about gas thats so satisfying about cooking over a flame! That's great to hear! Can't wait to try them out myself!
i had the induction pulsation issues mostly on lower end units. felt like too low of a pwm frequency. the water would literally boil / stop boiling / boil again in like 5 second intervals. That got alot better with better units.
Yeah thats exactly what I experienced tbh. Mostly on cheaper tabletop units or inductions that are set to reach a certain temperature - the temperature readings weren't always the msot reliable and you would end up in the constant flipping of boil/still water
2 more cons with gas are 1) the reduction in air quality in your home, the waste products from burning gas are very harmful for health and B) they are soooo slloooow at heating compared to modern electric/induction stoves.
I think there are 3 pretty big downsides with gas not covered. 1. It's pretty unhealthy. Burning stuff indoors creates a lot of pollutants that have been shown to cause asthma, cancer and other illnesses. 2. Gas is very inefficient. Your kitchen can get super hot or you really need to crank up the AC. It can also easily melt stuff like plastic tools. 3. Because it's super inefficient, the carbon emissions are usually higher than with electric, even if the majority of your electricity is generated from fossil fuels.
The biggest issue is likely the increased risk of asthma. Gas stoves produce a lot of small particulates, in addition to benzene and nitrogen dioxide, and should really not be used without adequate ventilation.
In countries/areas with gas from the city (very common in USA/Canada) there is no canister to replace. Also, a decent stove (not even the top of the line) will have a fairly linear change in flame intensity when controlling it with the knob. It's incredibly precise. I've actually never seen a gas stove with such a poor flame control unless it's a portable unit!
I really like induction as well but ever since we broke the glass top, I'm not keen on having another glass top stove. The top costs almost as much as the stove to replace. You have to be very careful all the time and they'll still get scratched up. That's not an issue with gas stoves. They can withstand a lot of abuse without any change in aesthetics or quality of the flame.
They’ve also started making induction stoves that are curved for woks. Kinda annoying that it would need to be a separate unit because obviously the curved wok stove doesn’t work for normal pans but it’s interesting that the technology is still advancing.
Having used all three types extensively, one of my favorite pros wrt induction is that the cooktop does not get nearly as hot as gas or electric. If you (or a child) accidentally touch the surface of an electric or gas stove top, there are going to be burns. On induction, however, there is usually ample time to remove the hand before any damage occurs. Due to the relatively low heat of the cooktop itself and the induction mechanism for heat transfer, the response is also very similar to gas, whereas electric is very slow to change.
Excellent point! Definitely a big plus! I try to wipe mine down and put it away immediately, even if I've been simmering something for a while on there by the time I've cleaned it properly and put it away it's fine to touch.
As a person who has used both electric and induction cooktops for years, I would definitely say, do not ever buy an electric cooktop. It is slow, uses far more energy and if anything boils over it sticks to the surface. Induction is much more versatile and user friendly as it is super fast (especially when boiling), uses very little energy and best of all, does not heat up anything other than the pan so there's no mess. There are a lot of new Induction-suitable pots and pans these days including aluminum ones so switching over is easier than one would think.
The boilover thing!! I feel your pain so hard xD Aluminum compatible induction stoves.. tell me more :O
I can second your opinion
It seems we have very different experiences with gas. Where I live, we don't need to change gas canisters because we have gas lines. All the gas cooktops I've used have a flame that functions like a dimmer. You can turn it on full blast or down to almost nothing without any "jumps," giving you a wide range of flame settings.
Another advantage of gas is that you can lift the pan while it still receives heat. This is useful if you're cooking something that requires lifting the pan occasionally or if you want to cool it slightly without removing it from the heat source. With induction or electric, that isn’t possible.
I've cooked with all three types-grew up with gas (and my family in Italy still uses it), switched to electric for nearly six years after moving out, and now I've had induction for about three years. Without a doubt, I would choose gas again. For me, it's no contest.
And by the way, induction heat zones work really well, especially if you have unusually shaped cookware, like something particularly long.
Thank you so much for the feedback! To be honest it only occurred to me when I was editing this that other countries have fixed in gas lines. Had no idea there were more variable switches available.
Excellent advantage regarding the removal of the pan, couldn't agree with you more.
I know what you mean, tried all 3 but there's something about gas thats so satisfying about cooking over a flame!
That's great to hear! Can't wait to try them out myself!
i had the induction pulsation issues mostly on lower end units. felt like too low of a pwm frequency. the water would literally boil / stop boiling / boil again in like 5 second intervals. That got alot better with better units.
Yeah thats exactly what I experienced tbh. Mostly on cheaper tabletop units or inductions that are set to reach a certain temperature - the temperature readings weren't always the msot reliable and you would end up in the constant flipping of boil/still water
2 more cons with gas are 1) the reduction in air quality in your home, the waste products from burning gas are very harmful for health and B) they are soooo slloooow at heating compared to modern electric/induction stoves.
Excellent reasons! Worked in kitchens loaded with gas stoves for so long I never thought twice about health concerns.
I think there are 3 pretty big downsides with gas not covered.
1. It's pretty unhealthy. Burning stuff indoors creates a lot of pollutants that have been shown to cause asthma, cancer and other illnesses.
2. Gas is very inefficient. Your kitchen can get super hot or you really need to crank up the AC. It can also easily melt stuff like plastic tools.
3. Because it's super inefficient, the carbon emissions are usually higher than with electric, even if the majority of your electricity is generated from fossil fuels.
where i live gas is many times more expensive than electric
Yeeeeees,
Why the F*** are there not any indication stoves with nobs 🤬
Gas also has the issue of giving you cancer 😅
The biggest issue is likely the increased risk of asthma. Gas stoves produce a lot of small particulates, in addition to benzene and nitrogen dioxide, and should really not be used without adequate ventilation.
That's definitely added to the con list!
Thank you for the informative response! Haha I'm learning just as much as I'm giving out! 🙏