I think the big issue here is that renters do not get to pick and choose their appliances, so like other types of indoor health hazards this needs top-down regulation to make landlords replace gas with electric.
However, no politician will ever try to make landlords and homeowners angry by forcing retrofit, whatever they do it will only apply to new properties. I doubt there is anything other than government forcing them will make my landlord install new induction stove or solar panels, and may landlord is actually nice...
The final insult is single-family home construction and remodel can elect to use gas if they want.
Who elects your city leaders? This is your own fault. If your city liked to model its policies after Russian policies, or Saudi Arabian policies, would that be those countries' fault?
California cities don’t, since their choice now is between “approve enough new housing voluntarily” or “lose the ability to reject new housing entirely”.
Builder's remedy expansion under the Housing Crisis Act of 2019 has changed the landscape fundamentally.
I'd imagine also that these things take years. First for the law to take effect, since that can't be immediate, and then for any enforcement of it to go through the courts.
Most bay area cities need to build more than they are, but I know that new construction in Berkeley is not zero. One of the last times I was there, I saw some new apartments going up.
I don't have a beef with California for mandating this. I do prefer gas stoves. I can get over it.
Modern induction stoves are much better (even better than gas, I hear, though I haven't used them extensively yet.)
One thing to consider is that quality of the pans and pots. Nowadays while they are all induction friendly, some provide a better heat distribution than other.
If asking my dad, the main benefit he sees is the control.
The most frustating thing I tried to cook was good, crispy hashbrowns. Believe me, I tried everything and the results were always soggy, greasy horror. When I switched to induction (and replaced all my non-ferrous pans) the results were perfect everytime.
I'm in the same boat and have found glass top actually produces more heat than a previous gas range. This isn't surprising at all numerically but people seem to automatically assume gas ranges are hotter even though you can literally just compare the numbers. Distribution is roughly the same or even better - gas tends to heat in a ring (where the flames are) whereas my glass top electric heats the entire circle. This is true even for wok cooking (although I have a flat-bottomed wok).
Responsiveness to inputs is a real problem, there's a significant lag to temperature changes. Although, this is already something every cook has to deal with - different pans heat at different rates, and the amount of food in the pan is a factor too. You kind of just learn to account for it.
Surprisingly the last point has been the worst for me - I'm always worried about putting pans down softly, and still have a few scratches. Cleaning is really easy for stuff that will wipe off, and near impossible for everything else. Spills with sugar/starch content need to be cleaned immediately or they'll be burned in forever. You can sort of scrape stuff off with a razor blade but you risk scratching the surface. I'm not sure why, given that glass ought to be harder than metal, but it happens nonetheless. With older coil/gas stoves you had drip pans or could line underneath the hob with foil, and just throw the foil away when it got dirty.
But cooking-wise, no issues.
Cleaning I’ve had no scratches using bar keepers friends to make a paste and scrape off, ymmv.
Came across this mother Jones article [1] on the success of the gas branding to promote gas stoves which was fascinating.
[1] https://www.motherjones.com/environment/2021/06/how-the-foss...
New induction units are more powerful than gas, respond more quickly, and have temperature based controls. So you can blast and boil a quart of water more quickly, or set it to temperature and it will quickly approach it and maintain it, no more melted pots.
With induction the heat (or lack of) is literally inside the pot/pan. So it's already ahead of any combustion outside the pot/pan. Granted not much, but still it's not behind.
Also crazy easier to clean, nice flat surface, and there's not much heat outside the pot/pan to cook stuff on.