You Should Know

The studies I read, there was no ventilation / exhaust fan. The point was that low income households using these stoves often don’t have proper ventilation and it makes them dangerous. I didn’t find much evidence that using them with proper ventilation is actually a serious problem.

Further, cooking releases all sorts of chemicals from incomplete combustion in the air if something is burning, as well as the toxic chemicals release from nonstick cookware at very high temperatures, so cooking without ventilation is bad for your health would be the message I’d take away. I find most people are completely unaware of the hazard.

We swapped out a gas for induction, it's amazing to be able to put the temp down below very hot. Also very responsive to power changes, and can wipe clean.

the maillard reaction causes cancer. I'm still not boiling my beef.

Also, gas stoves increase the risk of asthma.

https://www.nationalasthma.org.au/living-with-asthma/resources/patients-carers/factsheets/gas-stoves-and-asthma-in-children

I've always cooked on radiant electric (not induction) stoves, but gas stoves are amazing. Literal fire just works like nothing else. Faster cooking != Better cooking, why are you conflating them?

I've never lived in a closed up efficient new house either, those seem like anything you cook would be problematic. All cooking releases something.

Will almost certainly stick with electric personally (whole house is electric only) but if I had an unlimited budget it would be gas stove, big whomping vent fan, and ovens with both steam and fan.

Induction worries me because we had an induction plate and it made a terrifying shrill noise, I worry that the high end ones do the same but we can't hear it. Which seems awful for the dogs and cats.

Again... You can and should swap in hot sunny areas specially California. I'm from California originally. You gotta be retarded not to have solar panels now. But over in places where shit freezes like here near Seattle, the entire north, and or maybe also texas, thar doesn't work. Here in the PNW, we have all electric kitchen, but also a wood burning chimney and a gas burning central heater. If the power is out you get no heating and die...or you keep warm with a chimney fire. Well heat pumps also work using propane or natural gas. There are also gas powered heaters that don't need electricity.

Appliance repairman here. What I tell my clients about gas in general is that: 1. When natural gas burns it create CO. 2. There is a none zero chance the thing can blow up.

Electric cooking appliances have an absolute zero chance of either of these two things happening.

I try to get people to switch to electric for these reasons some just like the aesthetic of cooking on gas.

Does this apply if you use extraction?

I’ve had induction for many years, but I really want a combo with both. Making wok on induction is crap as the sides don’t get hot at all. I also have a hot spot in the center of all frying pans which is annoying when frying bigger things or several things at once.

My dream is a Gaggenau or Bora top with one side induction and one side gas. I already have the mid extractor with outside piping, so no recirculation.
I just cannot justify the $10k price tag and nobody else makes it with a fan in the middle.

Our new-build house came with a gas stove+oven. Our overhead microwave does vent to the outside of the house so hopefully it helps a bit. The worst part is the oven's vents face the front, so the fumes literally go up to your face if you're standing in front of it. So when we use the oven, we try to keep distance and hope the the microwave vent sucks up as much fumes as possible.

Relevant https://www.motherjones.com/environment/2020/06/gas-industry-influencers-stoves/

Next time you buy a stove, consider a scheffler dish

We really shouldn't be using electricity for applications like that

They have certain specific advantages, but they are actually slower.

This entirely depends on the stove. Consumer-lever stoves? Sure, definitely. Commercial stoves? Probably not. Commercial stoves put out 3-4x the BTUs of a high-end consumer stove, and usually can't be installed in a home because they require significant shielding around them (so you don't burn a building down) and a very high flow hood. The highest-end Wolf range has a single burner that has a maximum output of 10,000BTU, and costs a whopping $17,000; a fairly basic range top for a commercial kitchen has six burners that can all output 32,000BTU, and costs about $3700. For stir-frying specifically, you can get a single ring wok burners outputting 92,000-125,000BTU starting at about $700 for natural gas (and a helluva lot more if you use LP).

Unfortunately, I can't find a solid conversion between gas and induction stove capabilities.

Oh, and FWIW - if you live somewhere with an unstable power grid, a natural gas or LP stove will continue to function when the power is out, albeit you'll need to light it manually. We lose power fairly regularly due to storms--usually only a day at a time, but sometimes as long as 3-4 days--and it would be a real hassle to have all electric appliances when there's no power.