For serious chefs, gas ranges remain far superior to their electric counterparts. I’ll be the first in line to buy an induction cooktop that performs as well as a high end gas range, but we’re not there yet.
Once you've tried induction, going back to gas feels absolutely primitive.
Induction is amazing for some things, but for some other things I prefer gas.
Given the choice, I'd have some kind of combination of gas and induction. Maybe half and half?
If I had a choice I wouldn’t use gas for a few reasons. Air quality, the amount of water that gets released and fire hazard. Seen too many buildings explode on tv lol.
Induction only works when the pan is on it by definition.
But they do not work well (or at all) when a pad is moved around a lot, or it has a rounded bottom like a Wok or Karahi. At least the ones ive used don't. You are also reliant on the designers to give enough heat levels to actually cook properly and to provide a generally usable device that is fit for purpose. None of these things are an issue with even the cheapest gas stoves.
Having a both would be perfect. Just one or two gas burners for frying would be fine.
The Bosch one probably would have worked fine but for whatever reason it wasn't the look the spouse wanted.
Even though I was fully onboard I could see the specific pan thing annoying some dedicated gas people.
I’m back to gas and no longer have people boiling water so I can boil water.
Most of the world does that.
Of course, what actually serious chefs find is that once the subsidy for gas is removed (by removing legislation requiring utilities and buildings to provide piped natural gas), not only are induction stoves much more effective, cook faster, etc., they also keep their kitchens incredibly cool and make them much better work environments than having a bunch of gas burners around.
For the restaurants that need woks they can use a gas stove and have a gas cylinder shipped in every morning.
1) Wok cooking, can’t use a round bottomed wok easily or create “wok hei”. Though you can also do it with a blowtorch: https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery...
2) Causing childhood asthma. Gotta employ all those healthcare workers somehow…
Previous Serious Eats articles about it even cited the lack of performance from gas stoves and recommended modifying one with a Wok Mon, but even then the results weren't perfect.
Edit: For some reason I feel the need to clarify that this isn't a comment in support of, or against, gas stoves. I just like cooking and am aware of how hard it is to achieve quality wok hei at home.
Tabletop induction burners that use standard outlets are way more cost effective than induction ranges, too. That thing is $200, which didn’t even pay the electrician bill to put in the 240V 50A outlet and circuit for my range.