You Should Know

They have certain specific advantages, but they are actually slower.

This entirely depends on the stove. Consumer-lever stoves? Sure, definitely. Commercial stoves? Probably not. Commercial stoves put out 3-4x the BTUs of a high-end consumer stove, and usually can't be installed in a home because they require significant shielding around them (so you don't burn a building down) and a very high flow hood. The highest-end Wolf range has a single burner that has a maximum output of 10,000BTU, and costs a whopping $17,000; a fairly basic range top for a commercial kitchen has six burners that can all output 32,000BTU, and costs about $3700. For stir-frying specifically, you can get a single ring wok burners outputting 92,000-125,000BTU starting at about $700 for natural gas (and a helluva lot more if you use LP).

Unfortunately, I can't find a solid conversion between gas and induction stove capabilities.

Oh, and FWIW - if you live somewhere with an unstable power grid, a natural gas or LP stove will continue to function when the power is out, albeit you'll need to light it manually. We lose power fairly regularly due to storms--usually only a day at a time, but sometimes as long as 3-4 days--and it would be a real hassle to have all electric appliances when there's no power.

It's completely baffling that there are people unironically still defending gas stoves in 2025. There's no discussion to be had on the subject any more, induction is superior and that's final.

idk - there should be some very clear cancer statistics to back up such a claim between countries like Sweden (<1% gas stoves, all are electric) vs other countries then.

The only thing I know gas stoves to be better at than other methods is traditional wok. But that's hardly a reason to jeopardize your health for.

Induction is the best, I'll never go back

I read that running an extractor hood mitigates the risk a fair amount. Not completely, but enough that you shouldn’t worry if gas is your only option

gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.

If you have 380/400V 16A induction, it's not even close.
But be careful, if you have ceramic coated pans for instance, and you use the high power settings to heat it up, your pans won't last long, as the ceramic may crack because of the fast heat up. We lost 2 pans that way. 😋
We also had a cheap cooking pot, where it developed a crack between the main pot and the apparently cheaply attached heat spreading bottom.
This made the pot sputter because water was collected in the crack when washed.
When I boil eggs, i time it from the moment the water is boiling. But with out new stove, the water boils so fast, I've had to add 2 minutes to the time they boil!!

Our electric kettle is 2.2 kW. But boiling a liter of water on the stove is still more than twice as fast!! Meaning the stove must be putting more than 4.4 kW to the pot, on the smallest cooking spot!!

Obviously that is only possible for 1 spot at a time, I figure the max must be around 6kW combined.

They have certain specific advantages, but they are actually slower.

I can't think of any advantages, gas stoves are slower, they are harder to clean, they give off an insane amount of wasted heat, which is uncomfortable in hot weather, and they noticeably degrade air quality unless you have very good ventilation.

The only possible advantage I can think of, is that you can use cheaper equipment on gas. but not always, because non metal handles tend to get ruined on gas stoves.

All in all induction is superior. 😎