You can’t use an electric range when the power is out. And you can’t use an electric range to save you from freezing if the power goes out or your furnace breaks down.
These people who want to force their choices on everyone else are not good people.
When I lived in the UK.....LOVED my gas hob hated the gas oven.
Would LOVE to have a gas hob and electric oven here.
Nothing better than instant heat on the stove top.
That picture with the glowing eyes, is not an induction range. I don’t care for that type either. But I love induction...much better than gas for several reasons. I’ll never go back.
Gas stove top burners are far superior to electric.
It’s not even close.
Not as long as my well doesn’t go dry.
Find me one restaurant that cooks on anything but a gas stove top.
This seems to be the latest green craze: banning gas in kitchens. Completely ridiculous since cooking uses very little gas and 100% of the energy is usable heat. (Power generation is only 50% efficient and then there are transmission losses and the induction circuitry wastes some).
Microwaves are said by these folks to be efficient too but they aren’t. My 1000 watt unit actually draws 1700 watts so 42% is wasted.
People who actually like to cook will just install propane in these jurisdictions but it’s less “green” than natural gas.
It's harder for the Fascists to control.
If everything is electric and they monitor your consumption, they control you.
They control the source of the electricity, like their highly unreliable and expensive "renewables".
There is no professional kitchen I have seen that does not use gas.
My wife and I like to cook and have had gas for 30+ years. It's a closer call as to ovens. Electric works pretty well for an oven although I use my gas oven most.
If they pull this trigger that will deliver a punch in the gut to the restaurant industry which has been taking body blows for two years as the libs and public health authorities with no evidence at all blame them for COVID.
“”I would get a headache whenever the gas was running,” he says, so he started looking into replacing their gas stove.”
That’s because you have to LIGHT THE FLAME, when running the gas.
Damn idiots up there.
Well, that’s interesting. When I recently moved to Florida, I stayed in a couple AirBNBs before buying my current home. The AirBNB’s had gas stoves, and in my opinion, they heated things a little faster than the electric stove in my current home.
When I get done with the various repair and hurricane prep items I need to do with this house, I will have to see if I can get a gas stove hooked up, if they’re still available.
Maybe with this kind of story the price will drop.
Oh, and if the gas "makes your head hurt"?
You have a leak or you are neurotic.
I would guess in this case, neurotic.
Or just plain nuts.
Electric ranges are too slow during temperature change.
I’ve used natural gas and all kinds of electric stovetops. If I was building new I’d go with an induction electric. Natural gas, not there is anything wrong with that, would be my second choice.
Not in my house.
Total BS, the worst purchase I’ve made with a new house was choosing an electric stove! Horrible. You cannot keep it clean, it isn’t hot enough to stir fry things, etc. Terrible purchase and I’m stuck with it.
That pic at the top of the four red eyes isn’t induction.
I run induction at home, gas when I can’t bring a generator camping. Induction is faster, doesn’t heat the room, and is actually better in terms of inside airpollution.
None of that matters to me but the speed and raw power. Induction is just better, and it is awesome with cast iron.
I’d run a generator on natural gas to power my induction stove.
I decarbonize the woodstove regularly: it’s called chimney cleaning.
Induction Hobs don’t glow. That’s a ceramic radiant hob. A lot of the really high end restaurants use commercial grade induction 6 to 8 burner models. Why because they run with down to the single degree precision as they can infinitely adjust from 100 watts to well over 20,000 per burner. The pan heats instantly and more importantly cools down just as fast no gas stove can touch an induction hob for fine temperature control with a properly trained chef. The really REALLY high end French restaurants use a French top those run 25,000 for a single burner 24” across. Nearly every one of those super high end French tops is electric again for the same reason down to the degree temperature control critical to delicate French sauces. Having personally worked in NYC during summers between university at a few haute cuisine restaurants there is no substitute for induction it is superior to gas in every way a trained chef needs it to be. Just because Cletus and Velveeta don’t know how to use it doesn’t take away from the fact its the choice for high end chef’s.