You Should Know

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. 😎

I overall agree with technology connections on this with two caveats.

I have, in my day, used some truly craptastic electric stoves that seriously struggled to get a normal sized pot of water to a rolling boil. This was definitely the cheapest, crappiest stove that an Airbnb owner could possibly find to furnish the kitchen with.

I've also used some really crappy gas stoves but none have struggled that hard. So I think if you're scraping the bottom of the barrel for budget brand stoves, you may find yourself really frustrated with some electric options.

Also, my home stove is a somewhat less craptastic electric stove, but still not at all high end. I find that for some of my cookware the burners are too small resulting in some serious hotspots in the middle while you can barely cook on the outer edges even after letting the pan preheat for a decent amount of time. You're always going to have some amount of a hotspot with almost any stove, but this one is really drastic, and I've never experienced anything so bad on gas stoves, probably because the heat escaping around the edges manages to heat the outer parts of the pan a little better.

I'm not exactly pining for a gas stove, and I can't have one in this house even if I wanted one, but it is a little frustrating sometimes as someone who likes to cook, which technology connections has admitted is not one of his many niche interests.

My next stove will be induction, and probably every stove I ever buy after that.

I guess the overall takeaway from this is, if you're buying an electric stove and actually like to cook, don't cheap out and make sure you get one where the burners can handle the size cookware you might use.

YSK: Everything causes cancer. Drinking water causes cancer. Living causes cancer.

Our new-build house came with a gas stove+oven. Our overhead microwave does vent to the outside of the house so hopefully it helps a bit. The worst part is the oven's vents face the front, so the fumes literally go up to your face if you're standing in front of it. So when we use the oven, we try to keep distance and hope the the microwave vent sucks up as much fumes as possible.

Do you have more detail on this? What types of particulate matter exactly?

Alright so you screwed up posting this, because I'm actively looking for a dual induction burner setup, and now I want your advice. Ideally I want a "linked" dual burner so that I can put a square skillet pan across both burners, there's basically like one of those online, and then a bunch of dual burners that are not linked and slightly different power on either side. Wat do? Anyone have a good experience with this situation yet?

Yes, a little bit… Burning any kind of fuel in your home is going to produce carcinogens.

But it’s really nothing to get too excited about, and cooking on electric is bullshit