Would you buy a house without gas?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Location and school system mattered to us far more than the fact that the house we found had no gas hookup. We talk sometimes about getting a line run (it does extend to the neighborhood so it's completely doable) but never seem to make it a priority.

And I'm a better than adequate cook who has no complaints. You can pry my induction cooktop out of my cold, dead hands. I love that thing and would install one in my next house even if we had gas available.

I have trouble imagining any better than adequate cook who doesn't use a cast iron skillet. And I don't know how people could use those without scratching the crap out of an induction cooktop.

+1

I used an induction cooktop briefly. The tech is cool. But it just doesn't work reliably, and it's nowhere near as intuitive as gas. You need perfect cookware designed for use with it. Cast iron works... sort of.

At the end of the day, sure, you can cook on electric or induction. But you won't find a single restaurant who made this choice, and anyone who's a passionate cook would never make that choice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:A boiler as an expensive money pit? A new boiler is expensive, no doubt, but operationally it's much less expensive than forced air and creates a more comfortable environment. It's also smaller than a forced air unit, so I'm not sure hyour "waste of space" argument makes much sense. Are you sure you know what this is?

Radiators take up room and who wants to have an oil truck come and fill up a dirty smelly oil tank. Yes we all know they make nice heat but most buyers don't want to put up with that shit.

Says someone who has never lived in a home with an oil tank? They aren't dirty or smelly. You don't know what you are talking about.

And depending on where you are looking, it definitely does not scare away buyers. There are no gas lines in my neighborhood, and oil furnaces are commonplace. Many people have propane tanks installed for cooking, but many of us are somehow able to prepare wonderful meals with an electric range. Heat is heat, people. Yes, I would much prefer a gas range, but it isn't a dealbreaker. If it were, I would spring for the tank.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A boiler as an expensive money pit? A new boiler is expensive, no doubt, but operationally it's much less expensive than forced air and creates a more comfortable environment. It's also smaller than a forced air unit, so I'm not sure hyour "waste of space" argument makes much sense. Are you sure you know what this is?

Radiators take up room and who wants to have an oil truck come and fill up a dirty smelly oil tank. Yes we all know they make nice heat but most buyers don't want to put up with that shit.

Says someone who has never lived in a home with an oil tank? They aren't dirty or smelly. You don't know what you are talking about.

And depending on where you are looking, it definitely does not scare away buyers. There are no gas lines in my neighborhood, and oil furnaces are commonplace. Many people have propane tanks installed for cooking, but many of us are somehow able to prepare wonderful meals with an electric range. Heat is heat, people. Yes, I would much prefer a gas range, but it isn't a dealbreaker. If it were, I would spring for the tank.

Lol! Also says someone who has never ventured further north than the Mason Dixon line and thinks Canada is a state.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A boiler as an expensive money pit? A new boiler is expensive, no doubt, but operationally it's much less expensive than forced air and creates a more comfortable environment. It's also smaller than a forced air unit, so I'm not sure hyour "waste of space" argument makes much sense. Are you sure you know what this is?

Radiators take up room and who wants to have an oil truck come and fill up a dirty smelly oil tank. Yes we all know they make nice heat but most buyers don't want to put up with that shit.

Says someone who has never lived in a home with an oil tank? They aren't dirty or smelly. You don't know what you are talking about.

And depending on where you are looking, it definitely does not scare away buyers. There are no gas lines in my neighborhood, and oil furnaces are commonplace. Many people have propane tanks installed for cooking, but many of us are somehow able to prepare wonderful meals with an electric range. Heat is heat, people. Yes, I would much prefer a gas range, but it isn't a dealbreaker. If it were, I would spring for the tank.

Lol! Also says someone who has never ventured further north than the Mason Dixon line and thinks Canada is a state.

Huh? I have an oil tank in my current home, as well as the one before that. What's your point?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A boiler as an expensive money pit? A new boiler is expensive, no doubt, but operationally it's much less expensive than forced air and creates a more comfortable environment. It's also smaller than a forced air unit, so I'm not sure hyour "waste of space" argument makes much sense. Are you sure you know what this is?

Radiators take up room and who wants to have an oil truck come and fill up a dirty smelly oil tank. Yes we all know they make nice heat but most buyers don't want to put up with that shit.

Says someone who has never lived in a home with an oil tank? They aren't dirty or smelly. You don't know what you are talking about.

And depending on where you are looking, it definitely does not scare away buyers. There are no gas lines in my neighborhood, and oil furnaces are commonplace. Many people have propane tanks installed for cooking, but many of us are somehow able to prepare wonderful meals with an electric range. Heat is heat, people. Yes, I would much prefer a gas range, but it isn't a dealbreaker. If it were, I would spring for the tank.

I lived in two houses that came with oil tanks. It reeked every time it got refilled. The boiler stank when running. We replaced it with a gas boiler after a year. The 2nd one already had a gas boiler, but someone had left the old tank when they upgraded. It developed a leak and had to be removed at great expense and stank to high heaven. Oil is nasty business.

I would never have oil heat again unless I had to because I lived in the woods in a very cold place where electric heat wasn't practical.

Now, all that said, radiator heat is awesome! If you can run the boiler on gas.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Location and school system mattered to us far more than the fact that the house we found had no gas hookup. We talk sometimes about getting a line run (it does extend to the neighborhood so it's completely doable) but never seem to make it a priority.

And I'm a better than adequate cook who has no complaints. You can pry my induction cooktop out of my cold, dead hands. I love that thing and would install one in my next house even if we had gas available.

I have trouble imagining any better than adequate cook who doesn't use a cast iron skillet. And I don't know how people could use those without scratching the crap out of an induction cooktop.

+1

I used an induction cooktop briefly. The tech is cool. But it just doesn't work reliably, and it's nowhere near as intuitive as gas. You need perfect cookware designed for use with it. Cast iron works... sort of.

At the end of the day, sure, you can cook on electric or induction. But you won't find a single restaurant who made this choice, and anyone who's a passionate cook would never make that choice.

I wonder what kind of induction top you used? I have one (Thermador), and it is incredible. Far more responsive than gas (I don't know about intuitive - you have to get used to turning it up or down digitally as opposed to turning a knob but I don't find other to be difficult or unintuitive) and cast iron works perfectly on it. So do stainless steel saucepans and all of my cookware. It is completely reliable - the only time it wouldn't be is obviously if there was a power cut, but we don't generally experience those. Not sure why you'd think cast iron would scratch the cooktop, but that hasn't happened and I can't see why it would - I use my staub and le creuset pans constantly and I haven't had any scratching. I disagree with your statement about "passionate cooks" - I am one, I cook every meal from scratch, and I would never go back to gas. My husband, who is a chef, feels the same. We are from Europe where they are much more common and increasingly restaurant kitchens there do use induction.

[Anonymous]

I would be fine with an all electric home after living with gas my whole life. I am ready to electrify everything from cooking to my car.

https://www.greentechmedia.com/articles/read/electrify-everything

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Location and school system mattered to us far more than the fact that the house we found had no gas hookup. We talk sometimes about getting a line run (it does extend to the neighborhood so it's completely doable) but never seem to make it a priority.

And I'm a better than adequate cook who has no complaints. You can pry my induction cooktop out of my cold, dead hands. I love that thing and would install one in my next house even if we had gas available.

I have trouble imagining any better than adequate cook who doesn't use a cast iron skillet. And I don't know how people could use those without scratching the crap out of an induction cooktop.

+1

I used an induction cooktop briefly. The tech is cool. But it just doesn't work reliably, and it's nowhere near as intuitive as gas. You need perfect cookware designed for use with it. Cast iron works... sort of.

At the end of the day, sure, you can cook on electric or induction. But you won't find a single restaurant who made this choice, and anyone who's a passionate cook would never make that choice.

I wonder what kind of induction top you used? I have one (Thermador), and it is incredible. Far more responsive than gas (I don't know about intuitive - you have to get used to turning it up or down digitally as opposed to turning a knob but I don't find other to be difficult or unintuitive) and cast iron works perfectly on it. So do stainless steel saucepans and all of my cookware. It is completely reliable - the only time it wouldn't be is obviously if there was a power cut, but we don't generally experience those. Not sure why you'd think cast iron would scratch the cooktop, but that hasn't happened and I can't see why it would - I use my staub and le creuset pans constantly and I haven't had any scratching. I disagree with your statement about "passionate cooks" - I am one, I cook every meal from scratch, and I would never go back to gas. My husband, who is a chef, feels the same. We are from Europe where they are much more common and increasingly restaurant kitchens there do use induction.

+1

I just put in an induction cooktop this year, and I love it. So fast. I bought inexpensive cookware from Costco (Calphalon!) that work perfectly with it.

Much more common in Europe. Eric Ripert uses induction at home! I remember reading this article years ago. I don't think I had really heard of induction before. Now I'm a convert.

https://www.epicurious.com/archive/kitchenequipment/expertadvice/eric-ripert-kitchen

[Anonymous]

no way

[Anonymous]

heat pumps in our region are useless.....they should not even allow them but of course they have to as natural gas is not offered everywhere. It would be a deal breaker for us...but would consider propane - costs much more but you get good heat and cooking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Location and school system mattered to us far more than the fact that the house we found had no gas hookup. We talk sometimes about getting a line run (it does extend to the neighborhood so it's completely doable) but never seem to make it a priority.

And I'm a better than adequate cook who has no complaints. You can pry my induction cooktop out of my cold, dead hands. I love that thing and would install one in my next house even if we had gas available.

I have trouble imagining any better than adequate cook who doesn't use a cast iron skillet. And I don't know how people could use those without scratching the crap out of an induction cooktop.

+1

I used an induction cooktop briefly. The tech is cool. But it just doesn't work reliably, and it's nowhere near as intuitive as gas. You need perfect cookware designed for use with it. Cast iron works... sort of.

At the end of the day, sure, you can cook on electric or induction. But you won't find a single restaurant who made this choice, and anyone who's a passionate cook would never make that choice.

I wonder what kind of induction top you used? I have one (Thermador), and it is incredible. Far more responsive than gas (I don't know about intuitive - you have to get used to turning it up or down digitally as opposed to turning a knob but I don't find other to be difficult or unintuitive) and cast iron works perfectly on it. So do stainless steel saucepans and all of my cookware. It is completely reliable - the only time it wouldn't be is obviously if there was a power cut, but we don't generally experience those. Not sure why you'd think cast iron would scratch the cooktop, but that hasn't happened and I can't see why it would - I use my staub and le creuset pans constantly and I haven't had any scratching. I disagree with your statement about "passionate cooks" - I am one, I cook every meal from scratch, and I would never go back to gas. My husband, who is a chef, feels the same. We are from Europe where they are much more common and increasingly restaurant kitchens there do use induction.

If you says so. But i'd rather have a $500 gas stove with knobs and real sensory feedback (flames I can see and feel) than induction any day.

I believe it works for you I really do. But when I've got four or five things on the stovetop, I need real time information. I need to be able to look at flames. I'm sure induction is better than conventional electric cooktop, because at least it will be responsive, but I did not like it much. I would never choose one unless gas was simply not an option for some reason. And I don't believe any significant number of restaurants use them as their primary cooking apparatus. Google says some of them have a couple induction burners to keep stuff warm. I believe that. I don't believe that anyone that wants to be able to find people qualified to work in their kitchen would have only induction cooktops.

[Anonymous]

I Have a Miele CombiSet cooktop. I have gas, a grill, and a induction cooktop.

I will tell you that I use gas 75% of the time. I would not buy a house without gas, not a chance in hell. Induction is great, but no way would I want that as my only cooktop option. If I only had the space to install one single type of cooktop and was not able to get a CombiSet, then I would pick gas hands down.

[Anonymous]

No Gas is a deal breaker for me. I have avoided many houses just because they don't offer gas cooktop. It is not easy to cook properly with Electric cooktop. Breads are not great when cooked on electric and many recipes even not feasible with Electric cooktop. The Gas cooktop is very easy to cook any kind of the food in the world. I would go last mile to keep house with Gas cooktop.

[Anonymous]

This forum is completely clueless about the impact of fossil energy ressources to the environment (global warming). We replaced our gas heating and heat with geothermal energy. European countries support the exit out of fossil fuels. In some countries it's even forbidden to install an new oil or gas heating system. People here are completely ignorant.

[Anonymous]

Our second home is about double the size of our DC rowhome and is all electric. We spend a lot of time there. We’re not gourmet cooks but we and others still do a lot of cooking there and it’s been just fine. Heating the place in the winter isn’t cheap though. Fortunately the power lines in our development are buried and we’ve never once lost power.

I would prefer gas for sure, but if I really liked the house and the location and wasn’t a cooking snob I wouldn’t let it bother me.