Surveys showed that most people had no preference for gas water heaters and furnaces over electric ones. So the gas companies found a different appliance to focus on. For decades, sleek industry campaigns have portrayed gas stoves […] as a coveted symbol of class and sophistication
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The sales pitches worked. The prevalence of gas stoves in new single-family American homes climbed from less than 30 percent during the 1970s to about 50 percent in 2019.
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Beginning in the 1990s, the industry faced a new challenge: mounting evidence that burning gas indoors can contribute to serious health problems. […]
Cooking is the No. 1 way you’re polluting your home.
You have more control over temperature on an induction cooktop than you have with a gas cooktop, but there is a learning curve. Samsung induction cooktops show a blue “virtual flame”, which can help a new user visualize the amount of heat going to the pan.
Okay, but have you done a similar amount of cooking on induction as you have on gas? Have you been in a professional kitchen where all of the appliances used electric? Have you actually ruled out that gas is better or is it just your totally unscientific preference?
I was a professional cook too before I left that toxic ass industry, btw.
The nerdiest debate broiest response i could imagine
What the fuck is “better” here? Literally what does that mean? Because unless you’re making a direct comparison between like energy efficiency or whatever it literally is down to preference. Is induction more energy efficient and “faster” heat? Sure, but like other people have said, it requires the pan to make direct contact. It stops heating as soon as it’s lifted. It is less responsive and I have greater fine control over how I am applying heat with gas. To me that’s “better,” ahh but woops, that’s NoT sCiEnTiFiC. I also prefer a stove that works when the power is out (ffucking nerds in the comments acting like that neeeever happens, or “just buy a portable stove” (you gonna fucking buy one for me? no? huh)) because I like to eat and not starve
Yknow it’s weird but every professional kitchen I’ve ever been in is all gas everything, huh
Brudda my very simple point is that if you haven’t spent a significant amount of time working with electric/induction - as you have with gas - then you can’t confidently make the assertion that you’re making. Every single thing you mentioned except for the burners working during a power outage is an issue that you might not have if you spent the time getting used to it, and in this case the effort required to get used to it will literally add years onto your life because you’ll be huffing fewer toxic fumes.
tbf your opener kinda provoked such a response lol walked in like
oi fight me!
It’s partially because I’m pretty sure this entire thread is a callout response to comments I made yesterday (i was complaining that every house I see has electric or induction, even if it has gas already)
Seriously on the one hand we have arguments like “skill issue”, “just overthrow your government and make your electric grid immune to weather” and “white people can’t cook so their opinion doesn’t matter”
And then on the other we have every single commercial kitchen everywhere in the entire world.
Guess who I’m gonna side with between “every professional cook on earth” and “edgy internet contrarians”
it’s not all propaganda, though a lot of it is. they have spent billions over the years to convince people that the existing way of doing things is far superior to an alternative technology they have limited experience with.
but yes, your affection for the gas range is not entirely propaganda. some of it is years and years of gas fumes.
The main difference between gas and induction for me were that you can’t stir over heat (doing the shaking thing over flames, I don’t know what the word is) because the pan needs to have direct contact with the induction stove and all the induction stoves I’ve used have been way worse when it comes to adjusting heat. Also pans develop curves with use, or at least in my experience they do. As soon as they curve they suck on induction
The pan doesn’t instantly get cold when you pick it up for two seconds to shake your stir fry around. And if it’s really such a problem then leave the pan on the stove top and stir with a wooden spoon or something.
10000% but these nerds want to cooksplain to me like I don’t know what I’m doing