> a) It doesn't consider the transfer of energy from the stove to the pot. Burning the gas may realease 90% of the chemical energy, but how much of that makes it into the pot.

Roughly the same as the inefficiencies of an electric stove.

I recognize that "induction stoves" have a different property, but the original poster said "electric", not "induction". Both electric, and gas, stoves, heat up the pot and the air around the food, causing inefficiencies. But these inefficiencies are roughly equivalent between electric and natural gas.

> There are plenty of other sources of electricity that are not natural gas.

None of which serve the same "peaker" purpose. Since none of the electric-ovens come with large-scale batteries to save power from ideal time periods, the most likely use of electricity will be the natural gas peaker plant that's been tasked with frequency-stabilization.