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.
this post was submitted on 28 Feb 2025
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When the power goes out in sub zero temperatures, and your heating does too, it helps to be able to make hot water on the stove to warm up.
Otherwise, yeah induction is better.
A $50 dual burner camp stove solves that (or even cheaper, a $12 single burner backpacking stove if you have less space).
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Induction is the best, I'll never go back
Induction is best in theory, however in practice it's unfortunately often paired with these shitty buttonless capacitive controls that are harder to decipher that hieroglyphics as well as """smart""" features
They do still sell induction stoves with classic dumb buttons but they are either hard to come buy or aimed at professional chefs, which instantly adds two zeros to their price
Mine has simple capacitive controls. Turn it on, higher number is more hotter. Very simple.
Apparently it has other features, not bothered with them.
The interfaces are usually really bad, yes. The technology itself still makes up for this particular shortcoming, but they need to step up their game.
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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.
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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.
You can actually get induction wok thingys.
The induction magnet is bowl shaped, so that when placed in it, the wok is heated all over.
They work, but apparently the really good ones are priced for business kitchens.
Cool, had no idea this existed.
I've got one, just a 120V, home-use thing, but it gets far hotter, faster than on my stove. Tends to have a cool spot in the very center, maybe 3" diameter, unless you circulate the wok, and you can't flame food by tossing it in the fire (which you can't really do on a residential stove, either). It's a decent approximation of a wok jet for home cooks.
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Only if you have the proper high btu burner
Exactly this. I went from a cheap gas stove to a nicer induction and my work cooking has improved greatly.
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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
Many people don't turn the hood on until food itself is creating a lot of vapor because they are usually so noisy. Meaning the hood often helps very little in practice, although in theory you are right.
Or they have a fan that just redirects the exhaust into the house
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