I never used a gas stove, so I can't compare, but I moved from a regular electric to an induction stove and it's a billion times better. I think it's quite close to a gas stove. Maybe someone who actually used both can chime in.
"On the air-quality front, at least, the evidence against gas stoves is damning. Although cooking food on any stove produces particulate pollutants, burning gas produces nitrogen dioxide, or NO2,, and sometimes also carbon monoxide, according to Brett Singer, a scientist at the Lawrence Berkeley National Laboratory who studies indoor air quality. Brief exposures to air with high concentrations of NO2 can lead to coughing and wheezing for people with asthma or other respiratory issues, and prolonged exposure to the gas can contribute to the development of those conditions, according to the EPA. Homes with gas stoves can contain approximately 50 to 400 percent higher concentrations of NO2 than homes with electric stoves, often resulting in levels of indoor air pollution that would be illegal outdoors, according to a recent report by the Rocky Mountain Institute, a sustainability think tank. “NO2 is invisible and odorless, which is one of the reasons it’s gone so unnoticed,” Brady Seals, a lead author on the report, says."
https://www.theatlantic.com/science/archive/2020/10/gas-stov...
I think an IR thermometer that activates the vent whenever the cooktop is over ~115F would accomplish this pretty well, provided the switch had a manual override to force it on if the sensor fails.
A quick search indicates they do exist on some pricier models.
I suppose there could be edge cases where the vent could make a stove fire worse by increasing airflow - wonder if these 'smart' vents have logic to handle these cases.
https://up.codes/viewer/minnesota/mn-mechanical-code-2015/ch...
[EDIT] Code is from 2015 so at least since then.
The air quality concerns over gas stoves are a disingenuous argument to push for change for climate mitigation reasons. Most pollution from cooking is related to burning food not fuel, and electric burners make it far easier to burn food.
Rather than pushing think tank pieces environmental groups should push the industry to create induction ranges that are 1) cheaper and 2) don't create high frequency noise pollution. Current technology has a lot of positive aspects but the high-pitch buzzing is a deal breaker.
If I use the electric kettle there's obviously zero change in air quality.
https://www.newyorker.com/magazine/2019/04/08/the-hidden-air...
Even on the traditional gas vs electric debate, the heating power of a gas cooktop isn't guaranteed -- smaller BTU rated stoves take forever to heat with their dinky flames. I once had one that maxed out at around 350F when using a big pan.
Modern electric is best for consistency and control. Gas is best for fast heat. (wood) Fire is amazing for smores, great for grilling if you have the time to turn it into a radiant heat source.
Old electric (metal plates) sucks and is terrible.
1) It seems like you have to spend a lot to approach even a cheap gas stove, as far as cooking quality; and
2) Even on (say) Reddit threads full of people posting about how great they are, the same people comment a lot about how careful they have to be with the cooktop or how many times they've cracked and ruined(!!!) theirs and had to replace it.
Indeed that’s the reason most places I’ve lived no longer have a gas stove. The cost of adding a gas supply is just too high for it to be viable.
This must be very regional. We get about 3-4 months of hot weather, and 3-4 months of cold, and gas furnaces are still installed in most new homes, because it's much more expensive to heat with electricity. No-one's replacing them with electrical furnaces, when replacing furnaces, certainly—no-one wants the extra expense. Gas stoves are uncommon on lower-end houses, becoming more common as you move up, but gas furnaces are basically standard across the board. Heat pumps are sometimes installed, but I've repeatedly been advised by local HVAC folks that, whatever their claimed efficiency, they're not a great idea in our climate. Certainly it gets too cold here to rely only on them.
I never babied it - even took it camping, used it to cook in the backyard, and some very slow beer brewing with it. It's unreasonably awesome for the low price, and it makes cooking really fast and easy.
As weird as that looks I’m quite sure I could do that at home.
source: https://emfcaution.com/home-appliances-emf-readings/#1_Induc...
You can do what you want, but I'll stick with gas and a vent fan, thanks.
And? You say this like the problem with this is obvious / self-evident.
(Feel free to get technical: I have an EE.)
The author of your source:
> My interest in the topic of EMF radiation is two-fold:
> I have studied Information Science and worked with router communication, Wi-Fi network, and fiber optics communication during the last 5 years. So I consider myself well-educated on parts of the technical aspects of the problem.
> I am married to a wonderful girl who is hyper-sensitive. She can literally feel high levels of EMF radiation on her skin when she is near strong Wi-Fi signals or other sources of electromagnetic fields like induction stoves.