Banning gas stoves would be a huge blow to all the immigrants who rely on cooking techniques (like woks) that don’t work well on resistance coils, and require expensive special equipment to work on induction.
As for those who claim that gas stoves are needed for wok cooking w/ specific techniques, most people who I've actually asked about what they cook on the wok is basically "fried rice", or even worse, they don't actually have a wok at all, and are using the issue as a strawman to complain about government overreach.
What's clearly the case is that homes in China do not generally have the ultra-powered gas wok burners that restaurants do, which is what people are talking about when they talk about what's distinctive about cooking on a wok.
In Hong Kong, it was really down to personal preference. My first apartment came with a normal resistive stove that the landlord swapped to an induction cooktop at my request, and that building (on HK island) didn't even have plumbed gas. It'd been disconnected during a renovation years before I moved in.
> But they are far from ubiquitous and common in the country overall, of that I can assure you.
I actually agree with you here, I was just making a point about the precariousness of using personal anecdata to support a position as broad as "people in China rarely have electric stoves." In a country that big, even the outliers make for an enormous group.
Before I moved to the UK I had literally never seen an electric stove in my life, much less used one, as gas was ubiquitous in the Netherlands. I'm sure you could find it, but it was rare. In the last few years things changed rapidly though, and when I moved back last year there were a number of apartments that had electric or induction) stoves.
I'd assume nobody would install a resistance stove in a new apartment (since this only applies to those)
Also induction stoves are quite cheap nowadays (in relation to the overall cost) so it would seem absurd for me to get a resistive one even if you could save $100-200
But if it were 30 apartment units, then the cost difference on paper would amount to $3000-$6000 (and it would probably be judged in this way, rather than the cost difference per unit).
The price difference between a resistive 4 element resistive and a inductive cooktop is like 20€ maybe 30€ tops. So a cheap one will cost you between 200€ to 250€
(maybe the pricing in US is totally different but that is what you pay for the cheap stuff here in Finland)
Cant you just put a steel plate under any pan, and then it’s induction compatible?
Ideally you’d have compatible pans, but you don’t have to.
I understand not everyone wants to buy or can afford new cookware, but cast iron pans are very cheap. Also see brands such as t-fal that make affordable non-stick aluminum cookware with a small steel bottom to make them induction compatible.
I still like looking on gas a lot better.
Resistive is just fine. No way I'm throwing out my 20 years old stove to save 2 minutes boiling water. Once the coil is red hot there's virtually no time difference with induction.
That said, upgrading for this reason would be very silly.
A normal electric stove isn't even going to be two minutes slower to boil. Depending on the stoves in question, the resistive stove might even be faster to a boil than the gas stove, even if the gas stove is rated for more BTUs.
New Zealand is ludicrous marked up in terms of consumer goods, and I’ve just checked pricing. The cheapest is resistive electric. Then fractionally more is gas. Induction costs approximately double for 4 hobs (for 2 hobs it’s about 50% more than resistive).
If you count installation, both electric options are going to be less expensive than gas. If the big cable needs running for induction, the cost might be similar to gas.
Not factored in, cleaning. My god is induction nice to maintain.
Gas indoors is now considered a health hazard even with range hood, and while you can still buy gas cooktops, I haven't seen a new build with gas in a long time.
When I was in college, I bought a portable induction cooker off Amazon for $60. It was the best. I could boil a large pot of water in about the same time as the gas stove I had at home. (I never timed it, but it felt basically the same.)
I could have bought four of those induction cookers for less than $250. If I ever built a house (I currently rent an apartment and am stuck with gas), I would at least be tempted to literally do that, instead of spending the money on a "real" cooking range.
Why are full ranges so expensive?
I generally prefer induction to gas, but there is one disadvantage - uneven heating of large thin pans. On induction, a part of pan directly above coils can be > 50 degC hotter than its border. This can be mitigated by using pans with thick bottom with good heat conductivity, but then you get higher thermal inertia.