Victoria bans fossil gas companies from offering cash incentives or rebates to households that install major new gas appliances, or connect to the gas network.
I will never, ever understand the cooking with gas meme after using a modern electric oven. Meaning NOT coils.
I generally cook 2 hot meals a day, every day. Occasionally more. I cook a lot, and it’s almost entirely on the range in pans.
For cleaning, there’s no question. A glass-top range is better, which means electric. Not even debatable. And for MOST home cooks, the time they spend cleaning alone justifies not using gas. Gas ranges are basically always filthy, or else you have to clean them constantly, obsessively, and aggressively with harsh oven cleaner chemicals. A glass top just takes a quick wipe with some surface cleaner. Maybe an occasional scrub with a brush/sponge and barkeeper’s friend. Never a huge chore to keep it clean.
For cooking in the oven, electric is also better. This is also not really debated. They’re more consistent and controllable, they keep the heat inside the oven where you want it, they preheat faster and more efficiently since they aren’t constantly venting some portion of their heat. The really high-end kitchens have long been a gas range with a separate electric oven because it was essentially common knowledge that electric is better for baking.
But even for the range, electric is better. Even a fairly modern ceramic electric is better – they almost all have “quick boil” or similar 5000W hobs. Those get your pans hot and do it crazy fast. Faster than gas. They also tend to always get you the same heat for the same settings. You’re never constantly fiddling with them like you have to with the variability of gas, aside from when learning.
The only, only, only downside of a gas range is you can’t char something directly on the flame. Buy a handheld torch or use the broiler, it’s really not a big deal. You probably should be doing it under the broiler for consistency anyway.
And induction takes all those electric advantages and just amplifies them.
While I agree with the simplicity of cleaning and quick heating the induction cooktops I’ve used have had drawbacks.
One had a touch panel control that would switch the whole range off and lock itself it it got wet. I’ve also yet to see one that does very low temperatures well, they seem to just click on and off thermostat style which isnt what I like for slow cooking.
And at the end of the day it’s just a personal thing, I like seeing the flame. The simplicity of it. I like the analogue the controls. I just find it satisfying.
Progress is progress and induction cooking with solar power may be the way of the future, but I don’t think its accurate to say there are no drawbacks to making the switch.
Get a stove that has knobs if you can. Knobs are definitely better. It’s only the REALLY cheap ones that are all touch panel all the time. I agree with you – I hate the modern trend of cheapening out on components by putting everything on a touch panel. They’re unreliable and obnoxious. Gas ranges can’t cut this corner because there are valves to operate – but you know they would if they could, and gas ovens have the same exact terrible panels pretty routinely these days.
The heat cycling is still a thing with resistive ranges sometimes. Induction doesn’t really do that. Since I cook almost entirely on cast iron, I never noticed it either way, so you may be right that it’s an annoyance if you have a different style.
Pretty standard for induction ranges to also have a (ceramic) warmer hob these days for when you need really low heat, though I don’t find it very useful. My induction hobs, on low, get the pan barely warm to the touch. On high, they get it blindingly hot in seconds.
Genuinely good info, I’ve never come across a unit with knobs and a good ceramic hob would go a long way to helping my slow cooking gripes.
Maybe the induction I’ve used have just been crappy. One turned itself off after 10 hours because who could possibly want to cook something for longer than that?
Will definitely keep your words in mind next time I look at induction equipment!
Get an immersion slow cooker if that’s your thing, that can keep the temp at a preset level, which is way better than gas, because as a stew reduces you need to adjust the temperature, as volume gets smaller
I will never, ever understand the cooking with gas meme after using a modern electric oven. Meaning NOT coils.
I generally cook 2 hot meals a day, every day. Occasionally more. I cook a lot, and it’s almost entirely on the range in pans.
For cleaning, there’s no question. A glass-top range is better, which means electric. Not even debatable. And for MOST home cooks, the time they spend cleaning alone justifies not using gas. Gas ranges are basically always filthy, or else you have to clean them constantly, obsessively, and aggressively with harsh oven cleaner chemicals. A glass top just takes a quick wipe with some surface cleaner. Maybe an occasional scrub with a brush/sponge and barkeeper’s friend. Never a huge chore to keep it clean.
For cooking in the oven, electric is also better. This is also not really debated. They’re more consistent and controllable, they keep the heat inside the oven where you want it, they preheat faster and more efficiently since they aren’t constantly venting some portion of their heat. The really high-end kitchens have long been a gas range with a separate electric oven because it was essentially common knowledge that electric is better for baking.
But even for the range, electric is better. Even a fairly modern ceramic electric is better – they almost all have “quick boil” or similar 5000W hobs. Those get your pans hot and do it crazy fast. Faster than gas. They also tend to always get you the same heat for the same settings. You’re never constantly fiddling with them like you have to with the variability of gas, aside from when learning.
The only, only, only downside of a gas range is you can’t char something directly on the flame. Buy a handheld torch or use the broiler, it’s really not a big deal. You probably should be doing it under the broiler for consistency anyway.
And induction takes all those electric advantages and just amplifies them.
While I agree with the simplicity of cleaning and quick heating the induction cooktops I’ve used have had drawbacks.
One had a touch panel control that would switch the whole range off and lock itself it it got wet. I’ve also yet to see one that does very low temperatures well, they seem to just click on and off thermostat style which isnt what I like for slow cooking.
And at the end of the day it’s just a personal thing, I like seeing the flame. The simplicity of it. I like the analogue the controls. I just find it satisfying.
Progress is progress and induction cooking with solar power may be the way of the future, but I don’t think its accurate to say there are no drawbacks to making the switch.
Get a stove that has knobs if you can. Knobs are definitely better. It’s only the REALLY cheap ones that are all touch panel all the time. I agree with you – I hate the modern trend of cheapening out on components by putting everything on a touch panel. They’re unreliable and obnoxious. Gas ranges can’t cut this corner because there are valves to operate – but you know they would if they could, and gas ovens have the same exact terrible panels pretty routinely these days.
The heat cycling is still a thing with resistive ranges sometimes. Induction doesn’t really do that. Since I cook almost entirely on cast iron, I never noticed it either way, so you may be right that it’s an annoyance if you have a different style.
Pretty standard for induction ranges to also have a (ceramic) warmer hob these days for when you need really low heat, though I don’t find it very useful. My induction hobs, on low, get the pan barely warm to the touch. On high, they get it blindingly hot in seconds.
Genuinely good info, I’ve never come across a unit with knobs and a good ceramic hob would go a long way to helping my slow cooking gripes.
Maybe the induction I’ve used have just been crappy. One turned itself off after 10 hours because who could possibly want to cook something for longer than that?
Will definitely keep your words in mind next time I look at induction equipment!
Get an immersion slow cooker if that’s your thing, that can keep the temp at a preset level, which is way better than gas, because as a stew reduces you need to adjust the temperature, as volume gets smaller
Are you suggesting some kind of sous vide setup or do you just stick the immersion element right in whatever you’re cooking?