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I've had pretty much all kinds in various apartments in the last while, currently back on "hot plate" resistive electric (renting currently), which sucks and is inefficient.

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?

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So not a chef by any stretch but i’ve been cooking on resistive stoves for a long time. I find it works great for me to use good pans. My favorite is one with low thermal mass but a good heat distribution layer - and it seems to be stable as far as keeping the cooking surface nice and flat.

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.

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