Spendypants induction range vs. regular gas range

[KBecks]

Talk me down if need be.  I am thinking of converting our cooking situation to an induction range from a gas range.  This is a project.  I could simply get another gas range for half the price.

We have the money for either way (NW 1.3) and it is not a big deal.  But it is a matter of deciding if we want to go a little luxe with the cooking here.  Benefits -- faster, cleaner, more direct heat/control, etc.   But it's a stove.

Thanks for any input.

[Much Fishing to Do]

The first question I'd ask is is the pretty new thing really more expensive TOTAL COST OVER TIME.  I don;t know the answer to that question, but I assume electric cooking is more efficient than gas, and that induction is more efficient than indirect, so maybe reduction of fuel costs over time pays you back some or all the difference?  (Maybe you find the savings doesn;t make it twice as expensive but more like 10% more, e.g.)

This is one of the many funny benefits of having money, you can actually "afford" to choose the "cheaper" option b/c you don't have to put it on a credit card...but I admit I don;t know the true costs here

[ice1717]

Are you sure it is more Luxe?  I have a gas cook top and my parents have an induction cook top.  I hate the induction cook top.

My experience: It is kind of cleaner, in that stuff doesn't fall below a grate and get ignored, but when stuff boils over onto the cook top and can be a pain in the butt to clean.  It turns on faster, but as you adjust the temp down it doesn't react as fast, so sometimes food gets burned.  I also find getting the right temperature more difficult.

If you find it to be more luxe, I won't talk you out of it, but as someone who uses both the first thing I would do in a new house is put in a gas stove if it didn't have one.  Hope that helps and doesn't sounds judgmental. 

[wageslave23]

Ditto

[KBecks]

Oh no, of course, it's not judgemental and a lot of people will have different preferences. I am looking at either a Bosch induction or a Kitchenaid or similar slide in gas range (that's what we have now and it's 15 years old and broken in more than one way -- broken interior oven glass and broken electronic control).  Figure about $4k vs. about 2k. The crap thing is that I'm hearing that new appliances are not lasting as well as the older ones.  There is no way I would go to the really luxe ranges which are around $7k -- insane to me!

I doubt that any efficiency is going to save the difference in price.  So it's a matter of whether the shiny new thing works 2x a well as what we have now, and that's debatable.  Both types are getting high reviews.

It is probably more practical to go with the gas range and get on with life. But, new and shiny!!!  There are a lot of nerdy cooking people who rave about the induction. Sigh.

[Here4theGB]

Ever seen a real chef in a real restaurant cooking with an induction range?

Yeah, me neither.

[the_fixer]

We love our induction stove and I would never go back to a gas or other type stove.

Food does not get cooked on since the glass does not get very hot you simply wipe it off when done with a wet rag and it looks like new.

Water boils nice and fast

Want to cook something that is messy like bacon simply cover the stove top with paper or a silicone baking mat

Does not create as much heat so using it in the summer does not heat up the kitchen as bad

I do not worry if it was left on, no worries about gas or burner being on.

Largest potential downside is the possibility of having to buy new pots and pans. We were lucky and had cast iron for most stuff and only had to get a few items such as a tea pot.


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[KBecks]

We love our induction stove and I would never go back to a gas or other type stove.

Food does not get cooked on since the glass does not get very hot you simply wipe it off when done with a wet rag and it looks like new.

Water boils nice and fast

Want to cook something that is messy like bacon simply cover the stove top with paper or a silicone baking mat

Does not create as much heat so using it in the summer does not heat up the kitchen as bad

I do not worry if it was left on, no worries about gas or burner being on.

Largest potential downside is the possibility of having to buy new pots and pans. We were lucky and had cast iron for most stuff and only had to get a few items such as a tea pot.


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I hear that a lot of people love them. I think we will have to go check one out in person. 

[ysette9]

My parents got one in their kitchen remodel and they like it. I haven’t cooked with it enough to get a feel for it. It looks like a suck-y glass topped electric stove but responds faster than gas. I think it would take a little time to get used to the light speed and power. As others have said, it is much easier to keep clean and safer as the surface isn’t hot. Both features are attractive to me with little kids underfoot in my house.

[mm1970]

Are you sure it is more Luxe?  I have a gas cook top and my parents have an induction cook top.  I hate the induction cook top.

My experience: It is kind of cleaner, in that stuff doesn't fall below a grate and get ignored, but when stuff boils over onto the cook top and can be a pain in the butt to clean.  It turns on faster, but as you adjust the temp down it doesn't react as fast, so sometimes food gets burned.  I also find getting the right temperature more difficult.

If you find it to be more luxe, I won't talk you out of it, but as someone who uses both the first thing I would do in a new house is put in a gas stove if it didn't have one.  Hope that helps and doesn't sounds judgmental.

+1

I have friends who had one of the old-style induction cook tops, needed special pots.  Ugh.  My MIL has an electric stove, her boyfriend replaced it, and THEN wanted an induction. I said DON'T DO IT.

Then again, my gas stove freaks her out.

Gas all the way.

[roomtempmayo]

Gas all the way.

Agreed.  If you want to be spendypants to get responsiveness, buy some good copper cookware.  I think copper on an open gas hob is the pinnacle.

[scottish]

Not much help from me.

I have a mild preference for gas but DW will not have it.    When our existing stove can no longer be repaired (it's a Kenmore! parts are no longer available, and I only have a few left)  we will replace it with an induction range.

But I love cooking & we have become reasonably good at it over the years.     So I justify the extra expense in terms of the improved cooking experience.

[ysette9]

Certainly the cooking experience is a step function better going from electric to gas, so I could see how it could be the same going from gas to induction. I don’t have enough personal experience to know though.

[ice1717]

Forgot to mention the best part of gas.  Makes great roast marshmellows when you are too lazy to go outside and start a fire but really want a s'more!

[Laura Ingalls]

I have a gas stove at home and have used a single burner induction burner at work.  They both have their long suits.  Induction is good at simmering at very low heat.  I think I would use an induction burner at home or in my camper.  I don’t think I would sub an induction stovetop for gas. 

[AccidentialMustache]

We love our induction, fwiw. We bought a counter top induction hot plate and got a cheap steel pot set from the store. Still use those to this day. The uneven heating tendencies isn't as big a deal with induction. The copper bottom stuff from the 70's we had from college went back to our parents who have traditional gas/eletric stoves.

[ysette9]

Forgot to mention the best part of gas.  Makes great roast marshmellows when you are too lazy to go outside and start a fire but really want a s'more!

I found the best s’mores were when you make a sandwich of the raw ingredients, wrap in Al foil, and put in the oven. Then everything gets warm and soft. Mmmmm

[Dancin'Dog]

Gas is great in the Winter but terrible in the Summer.  The heat just "pours" around the pots & heats the room as much as the food.  Gas ovens are even worse.  My wife demanded gas when we remodeled & I've hated cooking in the Summer ever since. 


My vote is for electric.

[ysette9]

Electric blows though. It is so slow to respond that you have to predict the future: turn it on well in advance of when you want to fry your egg and turn it off before the egg is done or risk over cooking it.

[flipboard]

Talk me down if need be.  I am thinking of converting our cooking situation to an induction range from a gas range.  This is a project.  I could simply get another gas range for half the price.

We have the money for either way (NW 1.3) and it is not a big deal.  But it is a matter of deciding if we want to go a little luxe with the cooking here.  Benefits -- faster, cleaner, more direct heat/control, etc.   But it's a stove.

Thanks for any input.

You should read up on the health implications of a gas cooker. I know they have benefits, but personally I've decided to avoid them.

I've been cooking with an electric ceramic cookers for years, and they're perfectly fine (I've seen some pretty bad/slow cookers in other countries - but everyone here seems to have a fast responsive electric ceramic cooker). Induction is even better, but I personally wouldn't splurge.

Looking at the environmental side: bear in mind that electricity can be generated from many sources including renewable (mine is hydro + nuclear), and is transported over infrastructure that has to exist anyway. Gas is a whole different beast (sure, there's biogas - but that also has ecological implications in production, which are way more restrictive than renewable electricity). Doesn't seem like a future-proof solution if you ask me.

[ysette9]

From a pure engineering efficiency point of view, heating by burning methane is a lot more efficient than heating resistive heating with an electrical element.

It probably isn’t that big in the grand scheme, though when you scale up to something like a clothes dryer then it does make a noticeable difference in your energy bill.

[deborah]

Is everyone taking about induction here or just electric - there’s a world of difference. We are also talking about cooktops rather than ovens.

The internationally acclaimed chefs I know personally rave about induction. It responds better and more quickly than gas - both to turn up and down. This is different to normal electric which is slower to respond.

I have thought about replacing my gas cooktop with induction for several reasons.

1. Obviously it is better.
2. With solar power, the electricity is green and gas is not.
3. The cooktop is currently my only appliance with gas. If I change to induction and disconnect the gas, I won’t have a gas bill. 90% of the gas bill is a connection charge, and induction will pay for itself in three years.
4. When we had fires, and over 400 houses burnt to the ground where I live, part of the problem was that the gas switch at the meter box was plastic and melted in the heat from the fires, adding burnable gas to the mess. I don’t want gas to my house.

[JTColton]

Gas is great in the Winter but terrible in the Summer.  The heat just "pours" around the pots & heats the room as much as the food.  Gas ovens are even worse.  My wife demanded gas when we remodeled & I've hated cooking in the Summer ever since. 


My vote is for electric.

Did you have adequate ventilation? Even for a consumer grade stove the typical vent hood or OTR microwave are marginal at best, they just don't move enough CFM. Proper ventilation can cost as much as the stove itself once you get into more powerful ranges.

OP what kind of cooking do you do? Are you a cook because you have to or do you love to do it? I would spend the money on a stove myself since I love to cook and would use it everyday. If gas was an option I would get a gas range, if I couldn't get gas then I would go with induction. I would recommend visiting an appliance store and doing a test cook on an induction range if that is an option so you can see if it is a good fit for you.

[Ozstache]

I replaced our gas stove top with an induction one a few years ago when I converted our house to all electric and have never looked back.

Versus gas, induction is: energy efficient (no wasted heat around the sides of pots), takes advantage of my solar panels, higher heat output than gas (can boil large amounts of water in a few minutes), instantaneous heat level changes, highly predictable heat levels, relatively cooler cooking surface, easier to clean glass surface, can use timers for each hob (especially good for pressure cooking), can combine two hobs for stupidly high heat output, pressure cooker friendly (can pump 2800W into a 15cm hob for rapid achievement of required cooking pressure and no burning) and a reasonable procurement cost (A$600 from IKEA with 5 year warranty).

[KBecks]

This is an interesting discussion, thank you, everyone.

I do not like to cook. That said, I cook every day. I do not like to clean, and the idea of easier cleaning is attractive to me.  The idea of boiling water quickly is also appealing to me. I think I will cook more and not less as time goes on.  My husband likes to cook.

We do not have solar panels. We have a gas range now and our electric panel is near max, so it is likely that we will have to upgrade our electric panel ($$$) plus buy the range ($$$), so it is a project.  Getting another gas range is the low-hassle answer.

We have an OTR microwave that vents to the outside, I do not want a super-professional gas range because it is overkill for us.

We will likely use the new range for a decade or more, so that is why I'm thinking of getting whatever is going to be the best performer for those coming years (at decent cost). 

I am reading about induction ranges and regular gas ranges having wonky reliability problems, and perhaps that is just the internet reviews showing the worst possible outcomes.

Someone got an induction range at IKEA?  I need a full slide in range with an oven, not a cooktop, so I am not sure if I can get something like that in the States.

[Better Change]

Our fancypants six-burner gas KitchenAid range just imploded.  The electronic parts are shoddy on everything these days, whether gas, electric, or induction.  It's all garbage.  Whatever you choose, seriously consider getting the extended warranty, because you'll probably need it.  We were out of warranty by two weeks, but KitchenAid/Whirlpool did us a solid and replaced the entire motherboard. 

When the repair guy came out to fix the thing, we started talking about induction ranges (we were using a single induction burner to cook on while our range was dead).  He said that they used to be absolute nightmares when they first came out, but that they're becoming more reliable.  So you might be at the point where induction makes sense, but prior to very recently....they were bad news.

I like gas so that I can char peppers. Mmm...chiles rellenos. 

[ysette9]

This is an interesting discussion, thank you, everyone.

I do not like to cook. That said, I cook every day. I do not like to clean, and the idea of easier cleaning is attractive to me.  The idea of boiling water quickly is also appealing to me. I think I will cook more and not less as time goes on.  My husband likes to cook.

We do not have solar panels. We have a gas range now and our electric panel is near max, so it is likely that we will have to upgrade our electric panel ($$$) plus buy the range ($$$), so it is a project.  Getting another gas range is the low-hassle answer.

We have an OTR microwave that vents to the outside, I do not want a super-professional gas range because it is overkill for us.

We will likely use the new range for a decade or more, so that is why I'm thinking of getting whatever is going to be the best performer for those coming years (at decent cost). 

I am reading about induction ranges and regular gas ranges having wonky reliability problems, and perhaps that is just the internet reviews showing the worst possible outcomes.

Someone got an induction range at IKEA?  I need a full slide in range with an oven, not a cooktop, so I am not sure if I can get something like that in the States.

My parents got an induction cooktop on top of an oven when they remodeled. They got their cabinets at ikea but I think they got the appliances elsewhere. You’ll have to look.

A personal want for me if I ever redo my kitchen is to separate the oven and the cooktop. I hate having a low oven. Whenever I open it up o get this blast of scalding steam that goes into my face. It can melt my mascara onto my eyelids. I also a nervous every time i open the oven with my kids wandering around the house. I have a strong preference for an oven that opens closer to chest height.

[Just Joe]

Someone got an induction range at IKEA?  I need a full slide in range with an oven, not a cooktop, so I am not sure if I can get something like that in the States.

https://www.electronicexpress.com/search?keywords=induction+range

They exist in the USA.

[roomtempmayo]

1. Obviously it is better.
2. With solar power, the electricity is green and gas is not.

I don't know that either of those is necessary true. 

As for #1, "better" is a judgment that might have a variety of metrics, but the vast majority of Michelin starred restaurants are still using commercial gas ranges.  It makes cooking news when one switches.

For anyone who has a $4k stove budget, I'd strongly encourage trying out something like a Blue Star or a Wolf gas range before dropping that money on induction.

The compelling arguments I see for induction are matters of code (i.e. code doesn't allow gas), matters of availability (there's no gas service), and matters of heat (a gas cooktop will certainly heat the room more).  In a northern city where gas is standard and cheap, gas is pretty great.  I might have very different feelings if I lived somewhere that we ran the AC more than the heat.

And to #2, in the U.S. natural gas is largely a byproduct of oil drilling.  What doesn't get sold is flared off on the oil fields, or just released into the air.  It's coming out of the ground one way or another, the only real question is whether we're going to use it for energy or just dispose of it.  However, I realize the situation might be very different in other areas of the world.

[the_fixer]

We paid right at 2k for our induction stove. It is a Samsung, we looked at every brand and cooked on each one in the end we liked the Samsung the best.

If you do get an induction stove you can buy silicone baking mats I keep one under the item I am cooking and there is zero cleanup or at the most wiping the surface with a wet cloth. The first one we got from the place we purchased our stove but the others we bought a cheap pack at Costco.

That was one of the big draws after having a gas stove that needs to be taken apart and scrubbed or a glass one that gets hot and stuff sticks to it.

As for being able to control the temp it took a few times using it as it heats up really fast and cools really fast so I had to adjust the way I cook. Temperature control is much better that anything else I have tried



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[six-car-habit]

Electric blows though. It is so slow to respond that you have to predict the future: turn it on well in advance of when you want to fry your egg and turn it off before the egg is done or risk over cooking it.

 I don't find this is the case with our induction stove, the heat control is great, and response time is very quick.
 No child or animal [ cat] will burn itself on it.   [ Have friend whose son's hand was recently burnt because absent minded mother put him on the kitchen counter, than looked away]

  We found a new "scratch and dent " model for $2K . It is a GE that regularly sells for $3K+.  The ding was so small as to be unnoticeable to 99% of the people who've been in the house and looked at it.  Of course it helps that we have a truck to move it and install ourselves, saving delivery / installation fee.

   Wife really wanted a gas range , but we are semi-rural so no natural gas lines. Considered propane, but the cost of a tank, tank placement, piping, inspection, future refills, etc- was prohibitive, and that didn't include the stove itself...

[ysette9]

We paid right at 2k for our induction stove. It is a Samsung, we looked at every brand and cooked on each one in the end we liked the Samsung the best.

If you do get an induction stove you can buy silicone baking mats I keep one under the item I am cooking and there is zero cleanup or at the most wiping the surface with a wet cloth. The first one we got from the place we purchased our stove but the others we bought a cheap pack at Costco.

That was one of the big draws after having a gas stove that needs to be taken apart and scrubbed or a glass one that gets hot and stuff sticks to it.

As for being able to control the temp it took a few times using it as it heats up really fast and cools really fast so I had to adjust the way I cook. Temperature control is much better that anything else I have tried



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What a smart idea with the silicone coming mat underneath! I would have never thought of that.

[ysette9]

Electric blows though. It is so slow to respond that you have to predict the future: turn it on well in advance of when you want to fry your egg and turn it off before the egg is done or risk over cooking it.

 I don't find this is the case with our induction stove, the heat control is great, and response time is very quick.
 No child or animal [ cat] will burn itself on it.   [ Have friend whose son's hand was recently burnt because absent minded mother put him on the kitchen counter, than looked away]

  We found a new "scratch and dent " model for $2K . It is a GE that regularly sells for $3K+.  The ding was so small as to be unnoticeable to 99% of the people who've been in the house and looked at it.  Of course it helps that we have a truck to move it and install ourselves, saving delivery / installation fee.

   Wife really wanted a gas range , but we are semi-rural so no natural gas lines. Considered propane, but the cost of a tank, tank placement, piping, inspection, future refills, etc- was prohibitive, and that didn't include the stove itself...

We should be careful with our terminology. When I say “electric” I meant those awful coil resistive heating element stove tops, not induction.

[roomtempmayo]

If the choice is between coil and induction, I would go induction every time.

[flipboard]

From a pure engineering efficiency point of view, heating by burning methane is a lot more efficient than heating resistive heating with an electrical element.

That would be the physicists view, looking at a spherical cooker with a ball-shaped pot.

The Engineer would look at it and see all the heat leaking everywhere except for the pan being heated.

Did you have adequate ventilation? Even for a consumer grade stove the typical vent hood or OTR microwave are marginal at best, they just don't move enough CFM. Proper ventilation can cost as much as the stove itself once you get into more powerful ranges.

Ventilation won't help remove heat if it's hotter outside.

The idea of boiling water quickly is also appealing to me. I think I will cook more and not less as time goes on.  My husband likes to cook.

If done regularly,  an electric kettle is much easier than using a cooker.

We should be careful with our terminology. When I say “electric” I meant those awful coil resistive heating element stove tops, not induction.

People keep ignoring that there are many classes of "electric" that arne't inductive.

The coils are quite bad, ceramic cookers meanwhile are quite good.

[KBecks]

For anyone who has a $4k stove budget, I'd strongly encourage trying out something like a Blue Star or a Wolf gas range before dropping that money on induction.

Thanks for the comments. I've looked briefly at Blue Star ($3895, so maybe that would work...) and Wolf (closer to $5k) and they are more spendy.  Also we are using a fairly basic GE over the range microwave and that is likely a no-go with the higher level pro ranges.

I feel ridiculous saying we'd spend that much on a range, but... perhaps if the performance is there, it would be worth it.

[TVRodriguez]

We have an induction stove and love it BUT we got it b/c we there is no gas service in our area and we would have had to do some renovation work to add a propane gas tank and plumbing to set up a gas stove in our home.  That would have cost us more than the induction stove.

In your position, I would stick with gas.  For anyone who currently has electric and doesn't already have a gas line to their home, I would highly recommend induction.  I LOVE IT.  But again, I would have stuck with gas if that had been an easier option for us.  Btw, ours is GE Cafe line, I think.  I believe it was in the $2000s when we got it.

[RExplorer]

We went with induction in our new kitchen.  I love it!  Very responsive like gas, but easier, safer, cleaner.  This house will be our aging in place house (one of us has a degenerative health condition) and the induction gave me the option of cooking like I had gas, but with the ease and safety that I think we’ll come to appreciate even more as time goes on. 

Consumer Reports has content online that gives details about induction, pluses and minuses, etc.  a big minus for some people is that at high temps (and certain pans), it makes a buzzing sound.  This isn’t loud and I usually have other noise going on in the kitchen anyway like the vent fan and music.  So I don’t mind the quiet buzzing at all.  Even without any other noise going on, the benefits outweigh the buzzing for me.  You do need to use pans that are magnetic, but I found that my pans were.  No need to replace anything. 

[scottish]

From a pure engineering efficiency point of view, heating by burning methane is a lot more efficient than heating resistive heating with an electrical element.

It probably isn’t that big in the grand scheme, though when you scale up to something like a clothes dryer then it does make a noticeable difference in your energy bill.

How do you figure?    It seems intuitively that electric would be more efficient:
- none of that electricity spills off of the burner while it's being lit
- the electric burner isn't sucking a current of air in to burn the gas and wasting heat in the combustion products

[ysette9]

Let’s see if I can reason this off the top of my head.

To make electricity you usually start with burning some sort of fossil fuel. Might be methane on the west coast or coal on the east coast. That heats water to steam to drive turbines which make electricity which is transported across a grid and to your house. You then reverse the process and turn electricity into heat by jamming a bunch of electrons through some sort of filament with high resistance. Each step along the way will have losses.

With methane you pump that stuff to your house and then light it to turn fossil fuel into heat.

I’m missing all sorts of second order considerations, but as a first order you have far fewer steps in your quest to get heat.

[Dancin'Dog]

Let’s see if I can reason this off the top of my head.

To make electricity you usually start with burning some sort of fossil fuel. Might be methane on the west coast or coal on the east coast. That heats water to steam to drive turbines which make electricity which is transported across a grid and to your house. You then reverse the process and turn electricity into heat by jamming a bunch of electrons through some sort of filament with high resistance. Each step along the way will have losses.

With methane you pump that stuff to your house and then light it to turn fossil fuel into heat.

I’m missing all sorts of second order considerations, but as a first order you have far fewer steps in your quest to get heat.

If producing heat were the goal I would agree that burning gas is more efficient, but the goal here is cooking.  You want to heat the food, but not necessarily the room.  If it is Summer you do not want the excess heat from a gas fire in your home.  If you don't have A/C the kitchen gets uncomfortable, and if you do have A/C it has to work harder to cool the kitchen.


More Btu's are wasted by cooking with gas than when cooking with electricty. 


Fire needs to be contained to be used effeciently, and even then the combustion chamber has to be vented because a fire has to breath.  Gas stoves and ovens pour heat into the kitchen by design.


Btw, I'm a glassblower.  I've constructed both gas furnaces and electric ovens.  Keeping the studio comfortable is much more difficult when burning gas.  Although I prefer burning gas in the studio because the equipment is simpler & much less expensive to reach 2400f. 

[ysette9]

Here is one take on the question of efficiency:

“The clear winner in the energy efficiency battle between gas and electric is gas. It takes about three times as much energy to produce and deliver electricity to your stove. According to the California Energy Commission, a gas stove will cost you less than half as much to operate (provided that you have an electronic ignition--not a pilot light).”
https://home.howstuffworks.com/gas-vs-electric-stoves2.htm

There are probably other analyses as well.
I just had a quick moment to look before my meeting started.

[flipboard]

“The clear winner in the energy efficiency battle between gas and electric is gas. It takes about three times as much energy to produce and deliver electricity to your stove. According to the California Energy Commission, a gas stove will cost you less than half as much to operate (provided that you have an electronic ignition--not a pilot light).”
https://home.howstuffworks.com/gas-vs-electric-stoves2.htm

California isn't particularly representative for this - California has very expensive electricity compared to cheaper gas. Half of their electricity generation is natural gas, and of course in such a scenario you're going to lose a lot if you burn the same resource at home vs in a power station (and it looks like transmission losses outweigh the heat losses in the kitchen in this scenario).

To make electricity you usually start with burning some sort of fossil fuel. Might be methane on the west coast or coal on the east coast. That heats water to steam to drive turbines which make electricity which is transported across a grid and to your house. You then reverse the process and turn electricity into heat by jamming a bunch of electrons through some sort of filament with high resistance. Each step along the way will have losses.

No you don't. You put up some dams or create some nuclear reactors. I have close to 0% fossil fuel in my electricity. (What are these coasts you speak of?)


From a high-level view, it's worth noting that electricity generation can change - quite quickly in some places. Electric is future-proof against a switch of energy source, with gas you're tied.

And of course the fumes from gas aren't healthy to have in your home. Make sure to factor in the costs of additional healthcare.

[AccidentialMustache]

That's, again, gas vs electric, not gas vs induction.

https://www.treehugger.com/kitchen-design/which-more-energy-efficient-cooking-gas-or-induction.html

[obstinate]

As someone who cooks every day, I'll take gas if I can get it. Induction can be nice but a lot of the ranges have issues with the size and evenness of the heating circle. You won't know whether you have one that works properly until you try it, by which point it will be too late to do anything. Gas, on the other hand, always heats evenly.

[jim555]

I always thought gas was supposed to be a feature people liked more.  "Now you are cooking with gas"

[K-ice]

I've been tempted if I ever designed a really compact kitchen to forgo the stovetop all together. I haven't seen an induction cooktop for under $1000, friends just got one around the $3K range. If one element breaks the whole thing is garbage, or at least difficult to repair. I've also never used all 4 burners at once.

I would have nice flat counter top and at least 4 plug ins on the back counter.  I would then plug in whatever gadget I wanted.

2-3 induction burners (less than $100 each)
crock pot
kettle
toaster
blender
rice-cooker
InstatPot (maybe don't have one yet)

This is the opposite of a luxury kitchen but I like the idea of storing everything underneath and having a clean counter.

Not having a stove would probably kill resale value in a real home but I love this idea in a tiny home or vacation rental.

Sorry this is a bit off-topic from what the OP was asking but I guess it is hard for me to see the value in a built in induction cooktop.

[Dancin'Dog]

I've been tempted if I ever designed a really compact kitchen to forgo the stovetop all together. I haven't seen an induction cooktop for under $1000, friends just got one around the $3K range. If one element breaks the whole thing is garbage, or at least difficult to repair. I've also never used all 4 burners at once.

I would have nice flat counter top and at least 4 plug ins on the back counter.  I would then plug in whatever gadget I wanted.

2-3 induction burners (less than $100 each)
crock pot
kettle
toaster
blender
rice-cooker
InstatPot (maybe don't have one yet)

This is the opposite of a luxury kitchen but I like the idea of storing everything underneath and having a clean counter.

Not having a stove would probably kill resale value in a real home but I love this idea in a tiny home or vacation rental.

Sorry this is a bit off-topic from what the OP was asking but I guess it is hard for me to see the value in a built in induction cooktop.

Don't forget the George Forman grill.  :)

[PDXTabs]

In some markets natural gas is cheaper than electricity, without regard to thermodynamic efficiency.

Gas stoves do have indoor air quality ramifications.

I'm not sure which I would chose. I do love gas, but as we learn more about indoor air quality I get more worried.

[roomtempmayo]

Can you provide more info/links about the air quality concerns?  I haven't heard about them before.