Even modern radiant electric boils water faster (pretty typical for even a pretty low-end electric top to have a 3500-5000W quick boil burner). And induction or a kettle both do it a near order of magnitude faster. Not to mention none of them hugely heat up the room or require a superpower ventilator that sucks out your conditioned air. If boiling water fast is the task you care about, gas is almost certainly the worst choice. At least for home use.
Commercial kitchens are a different story that isn’t even part of the discussion. Even with three-phase power, to run an all-electric mid size-large commercial kitchen would likely require some crazy service level that wouldn’t be available in many places. It’ll be a while before that is an option.
Even then induction is faster and cooks more even, maybe restaurants need open flame, but yeah I don’t think anyone at home needs gas anymore. If you don’t care how you cook you can go electric. If you really care in many ways induction is better than gas.
Really, the only thing you can’t do on an electric range that you can do on a typical gas cooker is, for example, directly fire a pepper.
And you really don’t need to do that. You can just do it under the broiler, for example. I also don’t even insist on induction. A mid-range radiant top is STILL better than gas, in my opinion, though the induction is worth it if you can afford it.
People will bring up woks a lot, but a gas range also can’t draw out the real advantages of a wok and you’re better off with an outdoor chimney cooker or a dedicated wok burner (induction with a small torch or gas bottle) if that’s what you really care about.
Plus, I must again point out how fucking AWFUL it is to clean a gas cooktop compared to how trivially easy it is to clean a glass-top electric cooker. The time saved cleaning more than makes up for the advantages people list with gas even if we grant those advantages exist. Which I clearly don’t.
Gas is great if you need to boil a pot of water right now. Like in a restaurant kitchen.
Any application that is not in a massive rush is just fine on electric.
Even modern radiant electric boils water faster (pretty typical for even a pretty low-end electric top to have a 3500-5000W quick boil burner). And induction or a kettle both do it a near order of magnitude faster. Not to mention none of them hugely heat up the room or require a superpower ventilator that sucks out your conditioned air. If boiling water fast is the task you care about, gas is almost certainly the worst choice. At least for home use.
Commercial kitchens are a different story that isn’t even part of the discussion. Even with three-phase power, to run an all-electric mid size-large commercial kitchen would likely require some crazy service level that wouldn’t be available in many places. It’ll be a while before that is an option.
Well technically electric ranges are worse, but other than that you’re right.
Even then induction is faster and cooks more even, maybe restaurants need open flame, but yeah I don’t think anyone at home needs gas anymore. If you don’t care how you cook you can go electric. If you really care in many ways induction is better than gas.
Really, the only thing you can’t do on an electric range that you can do on a typical gas cooker is, for example, directly fire a pepper.
And you really don’t need to do that. You can just do it under the broiler, for example. I also don’t even insist on induction. A mid-range radiant top is STILL better than gas, in my opinion, though the induction is worth it if you can afford it.
People will bring up woks a lot, but a gas range also can’t draw out the real advantages of a wok and you’re better off with an outdoor chimney cooker or a dedicated wok burner (induction with a small torch or gas bottle) if that’s what you really care about.
Plus, I must again point out how fucking AWFUL it is to clean a gas cooktop compared to how trivially easy it is to clean a glass-top electric cooker. The time saved cleaning more than makes up for the advantages people list with gas even if we grant those advantages exist. Which I clearly don’t.
many people just have a lil’ torch for when they need flame, presumably vastly more efficient than turning on an entire burner just to scorch a chili
They don’t; not from gas. The obscene heat it generates in the kitchen alone is horrible for everyone working there.
Induction is much, much faster.