> This is I guess likely the reason you have many more gas stoves in the US than in Europe
Is this true? Either way, gas stoves are so much nicer to cook on than electric hobs - electric ones take forever to heat up and cool down compared to gas.
Is this true? Either way, gas stoves are so much nicer to cook on than electric hobs - electric ones take forever to heat up and cool down compared to gas.
The only disadvantage is that you need to use a pan/pot with a large ferrous bottom for best effect, but it's well worth it. Lag from changing heating setting is similar to gas, but the big advantage (aside from safety) is that the stovetop is typically just a large panel of glass. Super easy and nice to keep clean.
With the downside that the surface is more fragile and susceptible to permanent damage, particularly if you have heavy cookware.
> no long term "soot" accumulation around the stove
I have lived extensively with propane, natural gas, and electric ranges/cooktops. I have never seen a "soot" accumulation, or really any difference in discoloration between any of those fuels.
You're just generalizing your individual experience and it's just plain wrong. Very few people dismantle gas burners after every spill to properly clean around and under the burner plate so eventually there will be a burnt layer of soot. The uneven surface of a gas stove doesn't make cleaning too easy either.
A perfectly flat and smooth glass surface it's a lot easier to clean. It's a matter of wiping it, especially on induction stoves that don't really heat up that much. And in case of more serious neglect you can use a cooktop blade to scrape this soot.
That's unfair, and TBH a bit rude - they didn't generalise, they explictly stated "I have never seen...".
Another data point here, from someone who's been cooking with gas for a looong time, and who does regularly take the burners to piece and clean them well.
I've also never seen any soot accumulation. Maybe it varies and happens on some models ¯\_(ツ)_/¯
You are correct but I'm sure OP didn't mind and might even agree with me. That's quite literally a quote from one of their comments responding to a similar assertion.
> Maybe it varies and happens on some models
I think it's mostly because of people's cleaning habits. Since cleaning a gas stove is a lot more involved it's likely that more people are putting it off until the soot is there. Old stile electric stoves (with elevated burners, no glass plate) are in a similar situation, albeit still easier to clean than gas stoves. I assume that if you're cleaning it thoroughly after every spill (or just don't spill) this wouldn't happen.
I've only cooked on induction hobs a few times, and I was surprised by how good they were - not as good as gas, IMO, but miles better than a standard electric hob.
I'd meant to meantion this in my original comment, but couldn't remember what you called the "good" electric hobs (ah, induction!!)
I've not seen non-induction electric stove installed in any building younger than 10 years.
Are you sure you have not seen any halogen stove at all in the last 10 years in modern construction ? That seems very odd, I see quite a few of them in France as well.
You've never been to the hell that is belgium then. For some fool reason the standard remains the absolute shit that is vitro-ceramic electric cooktops.
Induction electric stove are pretty much the best you can get there, they heat nothing but the pan, they heat quickly, and the cooldown is instant.
They're not as flexible as gas, but they're more than sufficient for >95% of the population, and are safer & more efficient.
Its not scary - you just need to ensure it gets maintained properly and preferably have an annual inspection requirement for the gas plumbing and appliances in each apartment in an apartment building, along with proper design to prevent fires from spreading from apartment to apartment too quickly.