need a new oven/stove, what do you recommend? - gas or electric??

[Anonymous]

I currently have electric and thinking about getting a gas stove. Thoughts?

[Anonymous]

I prefer a gas stovetop for cooking — it’s easier to adjust quickly, and an electric oven for baking. Since I don’t bake much, I’d go with gas.
A disadvantage of gas is open flames, and possible risks from the gas. A drawback of electric is that you lose the ability to cook in a power outage. Again, I’d go with gas, but someone else might weigh those factors with a different set of priorities.

[Anonymous]

Had cooked with gas all my life, then moved to a condo that had only electric. I got induction, and I'd never go back to gas. Induction is quicker to heat up, easier to control, and you don't feel like you're heating up the whole kitchen when you get a few pots going.

Speaking of pots, you might need new ones for induction. Electric is the way to go for baking and broiling, no question. No reason at all to get a gas oven.

[Anonymous]

We just got dual fuel (gas cooktop with electric oven) and love it.

[Anonymous]

I was hesitant to get an induction stove and kept putting off a new stove, but LOVE my induction stove as it boils quickly, cooks evenly, and the top is easy to clean. And, I didn't get a fancy one either. I did have to get all new pots but I got cheap pots and they work well too. I thought I'd want to upgrade but I needed something imediately but not upgrading as they work perfectly.

[Anonymous]

Anonymous wrote:I was hesitant to get an induction stove and kept putting off a new stove, but LOVE my induction stove as it boils quickly, cooks evenly, and the top is easy to clean. And, I didn't get a fancy one either. I did have to get all new pots but I got cheap pots and they work well too. I thought I'd want to upgrade but I needed something imediately but not upgrading as they work perfectly.

Why do you need new pots? We use steel and cast iron and carbon steel — were you using copper or something?

[Anonymous]

If you don't already have a gas line in the right spot in your kitchen and you are not planning to rip out walls and floors and cabinets right now, definitely stick with electric. Do induction if you are willing to spend a bit more; it heats up much faster than traditional electric.

Even if you do have the easy option of gas, I'd probably stay with electric because of the fire and indoor air quality risks with gas.

[Anonymous]

20+ years ago when we bought our home, a gas stove was a non-negotiable. Today I am hearing good things about the induction cooktops, but I havent used one, and still love my gassl stove. As someone who cooks and bakes a lot, I wouldn't tolerate an electric stove

[Anonymous]

Definitely induction plus electric oven. I would go that route if I could.

[Anonymous]

Anonymous wrote:We just got dual fuel (gas cooktop with electric oven) and love it.

I wish I’d done this. Gas oven bakes so unevenly and lacks remote start.

[Anonymous]

Anonymous wrote:20+ years ago when we bought our home, a gas stove was a non-negotiable. Today I am hearing good things about the induction cooktops, but I havent used one, and still love my gassl stove. As someone who cooks and bakes a lot, I wouldn't tolerate an electric stove

I had a gas stove for a hot second when we moved and I hated it. It was so uneven. And it was a very expensive gas oven. I was babysitting pans, turning, checking the oven temp, and burning things. Got rid of it and my baking is perfect again.

[Anonymous]

The last 2 posts make no sense to me, we have a gas oven and stove, I cook and bake, and don't have this problem. I would guess your ovens need to be adjusted/repaired/aren't at the correct temperature

[Anonymous]

A decade ago, I would have gotten a gas cooktop with an electric oven. I like the heat control gas gives.

Today, I would buy an induction cooktop with an electric oven.

Induction gives the same fine-grained and instant heat control of gas, but induction does not need the knob fiddling to get it started. Induction also is a little better for kids, because the cooktop surface does not get super hot (but the pans do get as hot as one makes them).

The one downside of induction is that it does not work with aluminum pots and pans, because they are not magnetic. Only pans made of steel or iron will work with induction. We already have steel cookware, so not an issue for us.

[Anonymous]

Anonymous wrote:I currently have electric and thinking about getting a gas stove. Thoughts?

Just to be clear, you can’t just switch stoves or ovens to new types. If you stay with the same electric range, then you can (likely) just buy new one and swap in. If you want to switch to gas, you’ll need to get a permit and then have the gas piped in. If you want induction, you’ll (likely) need to install a new dedicated circuit for that. That would also need a permit.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I was hesitant to get an induction stove and kept putting off a new stove, but LOVE my induction stove as it boils quickly, cooks evenly, and the top is easy to clean. And, I didn't get a fancy one either. I did have to get all new pots but I got cheap pots and they work well too. I thought I'd want to upgrade but I needed something imediately but not upgrading as they work perfectly.

Why do you need new pots? We use steel and cast iron and carbon steel — were you using copper or something?