In Vancouver, Canada natural gas was completely phased out as of the beginning of 2025 in most new construction.
I have gas-cooked since I was a kid (living in an area with a lot of natural gas, so houses were connected to gas since the 50ies), but induction is so much nicer that I'm happy to not be able to cook during a once in a ~10-20 year outage. Also a lot safer (it still happens quite frequently that a house blows up because of a gas leak, just this week there was a huge explosion in Utrecht what was presumably a gas leak).
Of course, the equation may change for countries with less stable power.
Here in SE Michigan (USA) I have quite a few friends who've totaled more than 15 days without power in the past couple years. Most of that in multi-day outages.
Here in Colorado they've started pre-emptively shutting off power during wind storms when it's hot and dry because there have been multiple instances of wind blowing down power lines which then start big fires. We had one instance in December where the power was out 2-3 days for tens of thousands of people, and over a week for some people.
Of course the problem is that nobody wants to pay to bury the lines. They'd need all new equipment for digging, to retrain all of the technicians, and get permission from a million different entities to dig up their land. We're effectively locked in to overhead cables.
Many larger homes in this area have whole-house generators (powered by utility natural gas) with automatic transfer switches. During the 50-hour outage, we "abandoned ship" and stayed with someone who also had an outage, but had a whole-house generator.
Other areas just 5-10 miles away are like what you describe: maybe one outage in the past 10 years.
I live in downtown Toronto and we get ice rain that occasionally knocks out power in portions of the city, though I live downtown where most of the lines are buried and I'm on the same electrical sub-block as several hospitals. The last time I lost power was the massive North American blackout of 2003.
I guess you don't live in Berlin.
An 8kW generator suitable for occasional use is only ~1,000$. A Powerwall 3 does 11kW continuous and peaks at 30kW for transitory loads like starting heavy equipment.
The most convenient solution where a generator automatically kicks in during a power outage requires an electrician and extra equipment, but there’s also real tradeoffs to having gas lines going to your home.
I think part of the problem with whole home backups is that they tend to be sized to a maximum load that is unusual or could be avoided with some effort. And that providing a backup for the essentials you actually need is relatively cheap and uncomplicated if you make some modest sacrifices.
It comes as a surprise to most users because power outages are so rare. They just assume it will work until 8 years later when they try to cook something during the first long outage in their area.
Huh, I did not know that. The natural gas stove that I grew up with has a good ol' fashioned pilot light, so it's fine even when the power goes out.
It's far easier to provide a backup for electric appliances using a generator, than it is to store CNG onsite for gas interruption.
Also an outdoor camp chef stove. Both are cheap and work great. My camp chef doubles as an outdoor pizza oven.
Mostly a myth by cooks that think it "heats faster" or "heats with a better distribution of heat".
It is foolish, but many still think so. I personally believe that the only kind of cooking that benefits from NG are round-bottom woks. But they can be substituted by flat-bottom pans without problems.
It’s almost entirely about heat _control_, especially when you turn the heat down or off. Non-induction electric stoves can take minutes or longer for a burner to cool down. When you cut the heat on a NG stove, it’s essentially immediate.
This matters quite a bit for heat-sensitive dishes like omelettes.
Induction doesn’t have this problem, but also hasn’t been widely available until maybe recently and won’t work on a lot of aluminum cookware. So you’re asking people to change their cookware along with their range. That can be a bridge too far for many.
For the lower temperatures, a lot of that temperature control can be made with bain marie (warm water).
And the remaining ones aren't made in aluminum cookware, anyway. And people that cook such sophisticated food probably will have a lot of non-aluminum cookware, already.
To be more precise: mostly CO2 and small amounts of CO. But the actual concentration of CO2 in your house can be affected by a lot of other factors (ventilation, urban environment, weather, etc).
But yeah if I built a new house, I would have an induction top.
*this is a regular occurence in some countries
Also, heat pumps do best when the temperature differential is lower. So in older housing without floor heating or duct heating, it is typically not as efficient to use a heat pump when the water to heat has to be above 55 degrees Celsius.
For any new residential construction I think there is very little value in natural gas.
The #1 problem with heat pumps in Canada is low temperature performance. The heat output drops but the rate of heat loss from the house also increases. This is the precise situation where even backup resistive heat cannot keep up. Methane is excellent at filling this gap, especially now when winter temperatures swing more than earlier.
Toronto regularly has ten days per year where the high temperature is below -15 C.
Even cold climate heat pumps struggle at those temperatures. I would know, i have one.
I didn’t see it reverse cycle yet. But I have air-air with one outside unit connected to three inside units. It’s a Mitsubishi Heavy from 2023.
But really it comes down to heating. Heat pumps are not universally better. We are currently sitting at -25C or so which is pretty common in the winter (it can even get a fair bit colder at times). Hardly any of the contractors around here work with heat pumps, and even the ones that do aren't aware of the latest tech. That said even if you could get a cutting edge system through sheer money/will I am not sure how it would perform without at least a gas backup. At least from an efficiency standpoint.
Not to mention we have had electricity go out in the winter which can be life threatening or at least cause substantial damage to property. I can't remember ever having the gas go out. (we have generator backup but that couldn't run an electric furnace for very long).
Lastly we have a gas water heater (tankless) and damn that thing is efficient. A few therms a month...
I live in Southern Ontario and I have a heat pump with an auxiliary natural gas furnace for emergency heating. The heat pump shoulders most of the heating load but the thermostat does kick on the furnace when the heat pump starts falling behind.
It should also be noted that although heat pumps are very efficient, even when it's below freezing outside, they cannot raise the temperature of the house very quickly. Consumers are generally quite unhappy when it takes 8 hours to raise the temperature of the house by 1 degree, so the thermostat usually calls for the furnace to start up before things get that bad.
Heat pumps are getting better at lower temperatures, but in an environment like Canada you still want auxiliary heat to be safe.
> It should also be noted that although heat pumps are very efficient, even when it's below freezing outside, they cannot raise the temperature of the house very quickly. Consumers are generally quite unhappy when it takes 8 hours to raise the temperature of the house by 1 degree
That would be an undersized heat pump in any regard. The installer would be at fault for screwing up that badly.
You're right that efficiency falls off at lower temperatures, 8 hours to move 1 degree would be from the installer sizing the unit wrong.
The heat pump I have is only a few years old and cost $12,000 installed (before tax credits). To be able to rapidly heat the house when it's -40 outside would require a system costing several times that! Much cheaper just to use a furnace for those few days per year.
For temperatures significantly into negative territory a ground source heat pump would perform far better, where it can draw on a source of heat that will always be at least above freezing.
A hybrid system doesn't seem like a bad trade-off though..
For example, when cooking an omelette, a recommended technique is to angle the pan so the liquid part flows towards the hot part of the pan touching the flame as you slowly scrape the curds up to rest at the cooler part of the pan. AFAIK an induction cooktop is unable to simulate this technique. Now maybe there are similar ways of getting this, but there’s centuries of experience informing cooking on top of a fire in some form or another. The techniques for cooking on induction cooktops well have not been learned, taught and communicated.
Perhaps it helps that I had never had that particular advice for cooking on gas/electric!
P.S. basting works on induction if I crank up to boost mode.
For amateurs, I find that the gain of control from using induction far outweighs everything else--especially at low heats. If I put a newbie on an induction with a temperature sensor, they generally do great. Over time they start to correlate the behavior of the food with the temperature, but, even if they don't, they still can maintain control over the food via the temperature sensor.
> The techniques for cooking on induction cooktops well have not been learned, taught and communicated.
And, sometimes, those old techniques are just a pain in the ass and only exist because of the lack of control. Caramelizing onions requires a lot less attention when I can set the pan to a specific temperature and don't have to worry about thermal runaway as the water cooks off. There are all manner of directions for thickening custards that aren't required if you can set the pan at exactly 180F and know that it isn't going above that. Tempering chocolate is stupidly easier when you can set the pan for 115F-81F-88F rather than having to swish it on a marble slab or put it on a double boiler and risk seizing the chocolate because of water. On an electric or gas stove, I plan for two batches of caramel because I almost always screw up my first batch if I haven't done it in a while; on induction I almost never miss. etc.
And then there's the downsides of gas:
They're a complete mess to clean. Tons of nooks and crannies where stuff might get into. They suck for low heat simmering. There's iron plates you can put below the pot to distribute the heat but that's cumbersome. Low heat flames also go out more easily if there's a draft. Not even talking about air quality and fire risks.
So I'm never going back to gas if I can help it. If I have a choice I'll probably get an induction stove next time around.
Well, unless the inverter valve breaks and you've got an air conditioner for two and a half months of winter.
Ask me how I know.
The biggest advantage of NG is that we can store months of it. (Currently we can store only seconds of electricity, if that. Citation needed!)
I have a dream that some day we will come up with an efficient process for generating methane from atmospheric CO2, water, and electricity, and we’ll be able to take advantage of our extensive natural gas grid. (Natural gas is essentially methane.)