Anonymous wrote:Was about $700 to run the gas lines to the kitchen from the basement.

And several thousand more if you don’t already have gas in the house, but it is in the street. We looked into this and declined.

Interesting articles; thanks PP.

Keep the electric, get induction when you need a new range. Lots of what you think is better about cooking on gas has been sold to you (obliquely) over the years by the gas industry. And cooking with gas, especially if not vented properly, is not great for your health.

See: https://slate.com/technology/2020/12/gas-stoves-hazardous-asthma.html and https://www.theatlantic.com/science/archive/2020/10/gas-stoves-are-bad-you-and-environment/616700/ and https://slate.com/technology/2021/02/gas-stove-dangers-appliance-homes-industry.html and https://www.newyorker.com/news/daily-comment/when-creatives-turn-destructive-image-makers-and-the-climate-crisis

Just adding another plug for induction. I just switched from gas—which I have loved over the years—to induction. It is, if anything, even more responsive than gas and allows more granular temperature adjustments. My first week I just kept boiling water because it works so quickly. Sad that this was entertaining, but that’s a different story.

If you go this route, you can test your cookware with a magnet to see what will work. I was surprised to learn that my trusty, 30 YO Revereware stainless did not have a high enough iron content to be used with induction. It was kind of fun to pick out a few new pots and pans.

Anonymous wrote:(For reference, I cook a lot, particularly cuisines from around the world.)

nice humble brag...

kept my electric dual ovens, but switched my Dacor halogen 36" cooktop to gas. I ran the line myself and then hired a plumber to make the connections 300 bucks all in. Induction is getting better at mimicking the on/off of gas. but regular electric coils will never be the same as gas. and yes clean up on gas is a bit more of a PITA.
since we are humble bragging DH who cooks but only foods from the America's

This happened to us. Initiailly I hated it but electric just takes getting used to. After about a year, I starting loving it because the cleanup was easier.

Now we have gas and for the first month, I missed electric. Moral: it all just takes getting used to.

(For reference, I cook a lot, particularly cuisines from around the world.)

Induction >>>

Was about $700 to run the gas lines to the kitchen from the basement.

Anonymous wrote:If you’re already wired for the higher wattage of an electric oven, I would get dual fuel (gas stove, electric oven). Gas ovens tend to put out moisture and don’t bake as well.

But dual fuel ovens are also more expensive than all gas and also worth considering the fact that you can’t get a self cleaning oven if you have dual fuel. I like the self cleaning feature. Although if you are super into baking, an electric oven would be better.

If you’re already wired for the higher wattage of an electric oven, I would get dual fuel (gas stove, electric oven). Gas ovens tend to put out moisture and don’t bake as well.

It was pretty easy for us. $500ish to run the gas line from the basement and the cost of the new oven, of course.

We had this done. And yes, since there was already gas in the home, it was not difficult.

Get induction instead. Better than gas, even.

Actually baking with electric is better. Gas stoves are easier to do if you have gas. I like them for the cook top. I have six burner gas

Looking at a house that has electric oven/stove. Heating and water are gas so should be easy, right? I’ve never cooked with electric and it doesn’t sound like much fun.