My serious chef friends (one professional, one amateur) swear by their induction stoves. Their expensive high-end gas ranges are gathering dust.
Once you've tried induction, going back to gas feels absolutely primitive.
Once you've tried induction, going back to gas feels absolutely primitive.
Induction only works when the pan is on it by definition.
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.
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.