I've used induction. My brother in law had glioblastoma and it is recommended for those with brain cancer so they don't burn themselves.

I didn't think induction was all that. It is very similar to cooking on an electric glass cooktop.

I replaced my electric stove around seven years. I considered both induction and gas. Seven years ago there was no buzz that "gas is bad." I went ahead with gas and no regrets.

I hate cooking with electric. It never ever comes out right, and controlling the temperature on the stove top is extremely difficult. Also, my natural gas dryer gets my clothes dry in a fraction of the time an electric dryer does.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love my gas stove and run my strong outside venting system during any cooking. When this stove dies i will get induction.

Ours died and we got induction. From a cooking perspective, it’s magical. Temperature control is precise and no more cleaning heavy grates. You will love it.

So you don’t miss your gas stove? We will be moving to an all-electric house and I was mourning the impending loss of my gas range.

What do you think you’ll miss? I just wrote about our switch and it was absolutely nothing for me. The induction creates a stable temperature across the pan. It’s both quick to heat up and quick to cool.

I often find people just think gas is better but can’t really articulate what it is that’s better. Maybe they like seeing flames?? I don’t know. We had a “fancy” gas 48 range plus griddle too and I miss it not at all.

We made the switch to induction two years ago. It’s much, much better for cooking— it heats up faster and maintains a more stable temperature. Additionally, no gas smell or worry about leaving a burner on.

I challenge those who think that cooking with gas is inherently better to at least try induction. I had heard for years that gas is somehow “better” and found that to be a total lie— honestly, probably just an ad campaign by natural gas companies.