I like cooking with fire. Temperature changes (especially reduction of heat) are much faster than resistive electric, and when cooking on an unfamiliar stove, it’s easy to tell what’s going on; I don’t have to guess what “6” means on a dial because I can look at the fire and see.
Both the awareness that gas stoves are a significant source of pollution (mostly nitrogen oxides) and availability of induction are fairly recent and not universally distributed. I’d accept the pollution for a better cooking experience than resistive electric, but induction is pretty compelling all things considered.
I like cooking with fire. Temperature changes (especially reduction of heat) are much faster than resistive electric, and when cooking on an unfamiliar stove, it’s easy to tell what’s going on; I don’t have to guess what “6” means on a dial because I can look at the fire and see.
Both the awareness that gas stoves are a significant source of pollution (mostly nitrogen oxides) and availability of induction are fairly recent and not universally distributed. I’d accept the pollution for a better cooking experience than resistive electric, but induction is pretty compelling all things considered.