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Gas ranges are a pain in the ass to clean.
When installing a gas range you need to make sure you have an overhead exhaust vent that vents to outside air.
You should have a vent regardless of the fuel type.
With an electric stove, it doesn’t matter if the vent exhaust goes outside. For gas stoves it’s recommended that the gas byproducts are removed from the home. Sorry if this wasn’t clear.
https://www.prolinerangehoods.com/blog/do-gas-ranges-require-venting/amp/
I'm looking at it from a humidity and grease particulates point of view.
Pot handles get hot on gas stoves
So fucking hot. And the fancy pots and pans from our wedding registry don’t have rubber-coated handles. So I burn the shit out of my hands if I’m not careful.
It’s absurd that I need oven mitts to use my pans on my stove.
Look at the flame to judge heat, dials mean nothing
I went from electric to gas a couple years ago moving to a new apartment.
The most jarring part of the transition was the fumes. You can really smell the pollution.
The dial means nothing.. the flame gets a bit bigger/smaller, but there really isnt the same level of granular control as an electric.
I find myself constantly worrying about bumping the handles.
Bitch to clean…
Overall, not impressed & cant wait to go back to electric.
Induction is the best of both. No pollution, fast, and a glass surface to wipe clean.
I’m curious what was difficult about cleaning your gas stove? The range I’m getting rid of had a self-cleaning oven, just like many electric ones, and the stovetop has sealed burners where all the exposed burner parts could be picked up and thrown in the dishwasher. It’s quick and easy to clean, but I don’t know how typical that is
It's a pain compared to a flat glass surface that you just need to wipe.
For me, its the 3 large cast iron grates that sit above the burners.
Gotta remove them to do even the most quick/basic wipe down & they’re awkward/heavy. They dont fit in the dishwasher & only fit in the sink at an angle, which leads to scratching up the sink.
Temp responsiveness is just immediate. Don't have to wait for the coils to heat up/cool down, kind of makes cooking more fun :)
As a few have said, induction is the way. I've had all three and the ease of cleaning, heating power (boil water in like 2 mins), and level/consistency of control you get with induction make it superior to gas and electric resistive. And, of course, you're not combusting anything in your house and introducing all the pollutants associated with that.
I have gas and am planning to switch to electric since it's cheaper for me and eventually would like to get rid of gas all together...only thing that use it now is water heater, stove/oven and dryer...don't use the gas heater since it'a pretty useless...
Be aware that the flames from a gas burner can go up around a small pot if they're turned up to high, so always double check that your pot is centered and the flames are on the bottom of the pot only and not going up the sides, to prevent accidents.
For similar reasons, don't leave wooden spoons in pots or pans unattended, my mom has a couple wooden cooking spoons that have burnt divots in the handle from being left in a pan or pot.
And maybe be a touch more careful when adding liquids to oil or using spray oils, they can and will flare up, unlike an electric where you can slop oil all over the surface and be mostly fine with just some smoke.
One perk i haven't seen mentioned yet... gas ranges still work when the power is out. If you live in outage prone areas, this can come in handy.
Will your oven run on gas too? I recommend an oven thermometer so you know if 350 is really 350.
Very good point. Just remember that the starter is usually electric so you still need a lighter.
Maybe. My gas stove is an older low end model but the oven is electrically controlled: I can’t use it without electricity. The stovetop is fine, since the electric ignition works on gas flow and the knobs physically turn a valve, but that’s not true of all stoves
Have induction now and used to have gas. It took a while to get used to, and I often miss the what-you-see-is-what-you-get aspect of gas. But induction nowadays is pretty damn sweet. And fast too.
It's much harder to go from gas to electric IMO because there's much less sensory feedback on electric ranges. You should be able to get a feel for gas quickly because it's easier to see and feel where things are at temperature-wise, and adjustments take effect much more quickly.
I hope you have many options for gas suppliers. Didn't realize I only had one when I made the choice for gas and now I'm stuck with the only one in the area and they suck. Propane is nice but a broken tank can really be a pain.
I don’t think gas gets as hot as electric—only really matters for a tea kettle though.
When you kill the flame, it just stops. You don’t need to jostle pans around to not burn your rice. Or remember which burner was still warm.
Cast iron on a gas range is cooking bliss.
You can cook corn tortillas right on the hob if you want to get them toasty :)
I think it depends on the kind of gas stove for if it gets as hot, definitely agree to an extent, for gas stoves a lot of the heat is lost anyways due to dissipating into the air and not into the pan.
But I suspect if you've got one of those jet wok gas burners you're getting pretty darn hot.
That’s a good point. I know they have crazy jet gas things for woks, but I felt like the regular hobs I’ve used have taken a little longer to boil water than on our electric. It wasn’t a big deal, I just expected the opposite when I first fired it up
Yeah, also the efficiency of electric just heating the surface that the pot is directly sitting on probably helps transfer the heat to the pot faster even if it isn't actually getting hotter than gas.
I'm quite happy with my electric I think the only thing that would be better is if I had an induction burner for when I want it really hot really quick.
Ymmv, my impression was always that gas is much faster to boil water or cook almost anything, than electric resistive burners.
That's why I love induction so much. It's on instantly, and it's off instantly
I personally own a Wolf DF304. Arguably the best 30" duel fuel range on the market in the United States. It is spectacularly good and far far better than any other range or cooktop I have used in my 13 year + in the cooking hobby. I absolutely love the thing and I love cooking with gas (pardon the cliche) .
With that said:
Go buy an induction range/ cook top.
They are far more responsive than gas (which is gas's one real advantage over conventional electric), far more efficient, and they are far better for your house's air quality.
Gas range/cook tops had their day. Today there is an actual superior technology available and it is worth its cost.
You absolutely must have a GREAT exhaust hood over a gas range.
I've got a gas stove, and and a recirculating OTR microwave, as opposed to one that vents. So it's running all the grease and fumes through a charcoal filter.
Due to the placement of the stove and kitchen, I'm unable to swap to a real exhaust hood. Are there any solutions that don't involve buying a new stove?
I would look into running an exhaust to the outside. A business, or handyman that does kitchen remodels would probably be able to give you options.
The latest research done on indoor air pollution is concerning and I personally think that having gas stoves exhausted outside is very important and worth the investment.
You are going to love it. Gas is so much nicer to cook on, having flame control and immediate feedback. There's nothing you really need to know, as such, you'll figure it out quickly.
If you have a “traditional” electric stove top, you’ll see gas pits out a lot more heat and responds quicker. On the other hand my brother just got an electric resistive glass top with a “boost” mode that claims to boil water almost as fast as gas.
I’m in the process of switching from gas to induction and I’m finding the process unnecessarily difficult. In addition to induction ranges having few models, essentially no display models, and poor availability, I found them significantly more expensive. I had to hire an electrician to add a circuit, but he had to install a sub-panel to make it happen. Now I’m waiting on a plumber: the old gas lines are in the way and need to be removed.
My pots and pans are mostly steel and cast iron, so are fine with induction. I do keep a couple cheap Teflon skillets for anyone else who wants to cook, and did need to replace those. However I’m unhappy to lose my steel griddle top.
I’m doing it for health reasons, although it may be too late. My kids did have asthma when they were little, and gas stoves are associated with increased risk of that. While there is no proven association with adult lung problems, it’s still indoor air pollution and I’ve had a persistent wheezy cough since COViD
I’ve owned electric, gas, and induction. I recently switched from gas to induction because of the health concerns. Like others have said, gas is a pain to clean. I enjoyed gas more for things that you need to toss, but remain on the heat.
You are probably going to fail some dishes at the beginning, it's okay. To know how hot it is, look at the flame underneath the pot, not all dials are reliable. It's my favourite way to cook meat, as it actually turns the heat down when you reduce the flame, unlike resistance electric that takes ages or induction that works as long as you haven't been cooking too long. Get yourself an electric kettle or you will need ages to get warm water for your pasta.
Get yourself some gas detector and get in the habit of opening the windows to ventilate. Take the normal recomanded precaution around open flames, turn the gas off at the arrival when you leave the house for longer than 36 hours.\
I've used Gas Range, Electric, and Induction.
I love induction the best, Gas comes near 2nd (better in some cases), and electric dead last.
Electric is the worst, it heats up unevenly, takes a lot of time to heat up as wll.
Gas is good, especially for non-flat cookware like woks. It just heats up the room more, and is less efficient in heating up stuff.
Induction is the best, it directly heats up the pan so it's the most energy efficient of the bunch. It is loud though because of the fans.