this post was submitted on 14 May 2024
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Food and Cooking
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I hate that all the new buildings where I live have gas stoves. I really want electric induction to take over, I don't understand how it is okay to build something that uses literal fire considering everything here in north america is built using wood. It's crazy.
Advertising campaigns that straight up lie ("now you're cooking with gas" and that kind of shit) don't help. Nor do the substantial natural gas subsidies that some states offer ng suppliers.
Then again, it's only been very recent that electric induction ranges in north americ have been offered at sane price points. Up until recently it wasn't easy to find an induction range for under $1k, whereas now it's a bit more realistic.
People also get unreasonably attached to their cheapo $25 nonstick (even if it was marked up to $200 with some bougie brand name) and will refuse to ditch it for actual quality cookware when they find out that their $25 pan isn't induction compatible.
Gas stoves are simply much, much better to cook with than resistive heating electric stoves. You don't need to lie, you just need to try both out and come to that conclusion on your own.
Induction stoves do address almost all of the drawbacks of resistive electric heat, but are significantly more expensive than gas at the entry level: usually about twice as much for the stove/range itself, and then operating costs and maintenance tend to cost more over time. But it also makes certain high end features much more accessible: French cooktop style flexibility, precise temperature control, easier to clean, etc., so high end induction is comparable to high end gas.
How is maintenance on an induction stove higher? Asking as someone using them in both a personal and professional capacity.
Unlike gas there are no moving parts, nothing that can get clogged. There is basically no need for fire safety inspections.