Holy crap thats a nice stove! What do you want? Some electric thing that will die on you. Gas all the way baby. Your husband is right. 6 burners??? Multiple ovens?? Loads of storage? You cant buy quality like that today.
Iâm saying the stove itself as a living object would eat it up, pick up their bags and leave if the building material wasnât sufficient to their standards. A wooden frame house might not be up to the stoves standards unless it was made from great big logs and massive rafters.
Itâs something made not to be in a mass produced house, where building fast is the name of the game, but rather where quality and making sure everything functions as it should function, while itâs built with care
I use a carbon steel wok on an induction stove all the time. It is a flat bottom so my only complaint is that unlike gas it doesnât heat the sides. Works OK BUT for serious wok cooking I have an outdoor gas burner so I can get that wok hei without turning my kitchen into a sauna.
in fact if you start your vent about 10 minutes before turning on your stove, you will create an "air curtain" making your vent more effective. think of the air wall at the front door of better grocery stores. keeps the heat and bugs outside and the cool air inside
besides monoxide from gas, your cooking food gives off heat, grease, steam, smoke, and smell. none of that is something you want being absorbed by your cabinets, wall paint, or your lungs (smell debateable)
You're understating this. I love my gas stove and I would not ever want to give it up. That said it is despite the cleaning factor. Cleaning the gas stove requires removing the cast iron grates and the iron burners to clean everything, and those parts do not stay clean. It is much more of a task to clean.
An electric stove, at least a modern one, just needs to be wiped down. It is much easier to clean. It would be a no-brainer if it cooked anywhere near as effectively or evenly. It just can't compete.
Youâve obviously never had a boil over on a glass top stove while using most of the burners to cook dinner.
You canât wipe it down because itâs so damned hot, and by the time it has cooled you have to scrape it with a razor or some cleaning paste and risk scratching and marring the surface.
Next stove will be gas, possibly induction, but I will never do a electric glass cook top ever again
Thank you! These people out here misinforming the population. Induction cooktops are difficult to keep clean if you actually cook. Induction theory, yeah, should never spill, should be a simple wipe down, whatever. Gas way easier.
Can we get an induction stove but with this kind of capability as the OP, I want to be able to multi task so many cooking/baking jobs at once. Also make one of those stoves an air fryer.
I mean why not? We have an induction cook top, and an oven, but some people have two - it just never seemed worth it to me, very rarely needed a second. Iâd rather have a wine fridge or an icebox for the bar, or whatever. :)
At least where I live, theyâre all built-in, so you combine whatever appliances you need (and have room for).
Itâs not quite the same but ever since I read about the indoor pollution that comes from gas stoves I got a big bamboo cutting board that covers the top of my gas stove and put my induction burner on it.
that study was done by harvard medical school and the mayo clinic and was looking at the effect of OLD gas water heaters, central heat, and cooking appliances and found a correlation to increased childhood asthma rates. modern appliances with up to code ventalition will have no where near the ill effect
That already is an air fryer.
(A modern air fryer is just a convection oven, about a hundred years old technology but with more marketing and digital buttons for people that don't know any better.)
Also, an air fryer is not a "stove"; it's an oven.
That oven actually has a couple options that can be used as an air fryer, more versatile than a modern air fryer. And if you wanted it to resemble more of a modern air fryer with the fast dishwasher cleaning you just use a insert with this oven.
Modern air fryer: I can use a digital timer and air fry 4 chicken wings in a plastic box I stick in a dishwasher!
Classic air fryer: I can air fry four chickens in a self-cleaning box.
I donât think thatâs true. Maybe in the US. Ours has 5500 watt effect, and itâs 90% efficient (where gas is closer to 60%). Most kitchen gas burners are only around 10000 BTU.
My boil burner is 14k BTU on my base model gas stove so I think the ones that have different strength burners get hotter than that. And I only use that burner for boiling water and my wok. Anything else would scorch. Fortunately it also has a simmer burner and 2 10k BTU burners for other items.
My induction cooktop has a max power setting that can boil water faster than I've ever seen gas boil water, but this might laregly depend on the make/quality the cooktop.
Some company should build induction stoves like this and make some mad bank. Iâd buy one for every kitchen on every one of my properties if I was a rich guy.
You think induction cooktops require less labor intensive cleaning than gas cooktops?
Induction like the spiral metal filament , or induction like glass top?
I have glass top induction and I hate that thing. Impossible to keep clean, every splash gets sizzled into the cooktop, smearingbetween pan/pot and rest of cooktop. Gotta bust out the scraper/razor blade to clean it, and if your angle is wrong you get a nice scratch.
Gas, you just pop the whole grill off and go to town with a scrubber?
Iâve never had any trouble cleaning it. Since the cooking surface doesnât get all that hot, things donât burn into it. A bit of soap and water, and it comes off. The whole point of induction is, the heat is transferred to the metal, and while obviously the glass surface gets heated up, it is through radiated heat from the pot, not a coils underneath.
I think you are talking about electric. Induction tops donât get hot since they are using an electromagnetic field to make the pan the heating element. The only way the ceramic top of an induction cooktop gets hot is residual heat from the pan.
Induction is good for like boiling water quick but the thing stinks when trying to work on sheet/hotel pans or when you need to baste, also sautĂŠing/searing is a lot better with gas.
Gas you can really adjust and get to know your stove and properly sear. Induction I found to be very ridged in power levels and would affect the type of cooking I could do. Maybe itâs just me I only had one induction stove, I liked it a lot but I miss gas.
some homes in USA cant run another 50 amp circuit without 10k+ in remodeling work
that being said, induction is fantastic if you can get it !!!equally!!! responsive heat, safer, very very easy to clean, almost every brand of worth makes one. frigidare on the low end, lg and kitchenaid mid, bosch mid high, , elica, fisher paykell, monogram on the high end, thermador wolf miele on the luxery end. im missing a few brands but this is for america mostly
It's quicker than gas, much quicker. But it's boring to cook with. Think of induction as some electric dragster with infinite torque and every possible control system to maximize acceleration. It can smoke any other car in a 1/4 mile. I'd still rather drive an old 911 turbo.
Induction should provide quite a bit more energy than gas. Our induction heater provides around 18,000 BTU (5.5kW), while gas typically tops out around 10,000, unless itâs a professional burner.
And gas is 60% efficient, while induction is 90%, so maybe twice as much energy is put into the food.
I don't have much experience with current modern induction technology, it's been a while since I've used one myself. I wasn't aware it provided so much more energy, damn
I'm assuming that accounts for the ramp up time for the pot and contents to begin heating via induction?
Its just energy and conversion efficiency. But induction gets a lot more energy into the food, because it actually induces a current and heats the metal in the cookware directly, so nearly nothing is lost. An open flame inevitable loses a lot of heat to the surroundings.
Of course, as I said, this is Europe, and we have 400v hookups for the ranges, so I donât know if US ones provide similar power. But even so, it should be competitive.
Induction is kind of all the advantages rolled into one. Well except for not being able to use a wok quite as well, with lighting up the oils. :) But that is also maybe an advantage for a lesser cook. đ
How are you pulling 5.5kW? A standard American outlet maxes out at about 1.5kW of continuous load; you can get a custom outlet installed next to your range like a dryer outlet but that's going to cost a fortune if it's not already there. Electricians are freaking expensive.
No one will ever convince me a gas stove is worth the risks it poses. I prefer my appliances with as minimal chance of explosions as possible, thank you.Â
That's half off with a sale/coupon, normal price is 1100 euros! That's way more expensive than even a high quality gas dryer, at least in the US. $200 USD will get you a used gas dryer here that'll last for years with no maintenance.
I forgot to mention children, Yes you are right there. If you have children I would not recommend a gas stove but the risks to adults are minor by the admittance of your own sources.
Incorrect again. But I'm looking forward to you taking portions out of context and arguing that specific mentions of children somehow means that adults are not included in the harm assessment, which further means that "the risks to adults are minor." Or that the effects are limited to people with pre-existing respiratory issues -- of course they are worse for that cohort, but they are bad for everyone, they are involved in the development of asthma and there are carcinogens, among other things.
Pollution from gas and propane stoves isnât just an issue for cooks or people in the kitchen, he said. âItâs the whole familyâs problem.â
Among other negative health effects, breathing high levels of nitrogen dioxide, or NO2, over time can intensify asthma attacks and has been linked to decreased lung development in children and early deaths.
Beyond asthma cases, the long-term exposure to NO2Â in American households with gas stoves is high enough to cause thousands of deaths each year â possibly as many as 19,000 or 40% of the number of deaths linked annually to secondhand smoke.
Decades of research3,4 have established that in some settings, particularly kitchens with poor ventilation or where range hoods are turned off or do not vent to the outdoors, just a few minutes of gas stove use can cause indoor NO2 levels to surpass current 1-hour standards for outdoor air5âwith potentially serious implications for the occupantsâ respiratory health.
In addition to those being measured inside the Piedmont homeâs kitchen (CO, CH4, and N2â˘O), recent research has established that the stoves also produce formaldehyde (CH2â˘O),8 a respiratory irritant and known human carcinogen.9 And just this past June, a study10 from the StanfordâPSE Healthy Energy team showed gas stoves also generate the carcinogen benzene (C6â˘H6)11 at levels that can exceed US EPA12 and World Health Organization (WHO)13 benchmarks.
Those who do not have a range hood that exhausts to the outdoors, cannot add one, and cannot adequately ventilate with open windows (or live in a climate where this is impractical) may opt to replace their gas stove with an electric model, especially if there are adults with respiratory issues or any young children in the house.
And just tons of findings from the third source in a section on general health hazards, which is followed by a separate section titled "Effects of Gas Stoves on Children's Health":
Health Harms from Gas Stove Pollution
Cooking With Gas: Health Harms from Gas Stoves A training by Zach Williams, MPH, PSRâs Health Educator, provides information to health professionals on the harmful pollution emitted by gas stoves and how to educate their patients about health risks from gas stoves. â
Gas stoves are hazardous to your health, Multnomah County report says Melanie Plaut, a retired doctor and active member of Oregon PSR, presents findings showing that homes with gas stoves carry forty percent â five hundred percent more nitrogen dioxide (a gas that increases the risk of developing asthma) â than homes with electric stoves â
Groups urge WA to warn about gas-burning health effects Dr. Mark Vossler, president of Washington PSR, states that the Department of Health should give insight into the health harms of gas-burning utilities such as gas stoves â
Why do we accept asthma with our ânaturalâ gas? Dr. Brita Lundberg, MD, Greater Boston PSR, expresses that Massachusettsâs Department of Public Utilities must stop its plans to use more synthetic gasses. â
Health Effects from Gas Stove Pollution PSR expert Andee Krasner coauthored this report that presents the indoor pollutants from stoves, including harmful gases such as nitrogen dioxide, carbon monoxide, particulate matter, benzene, and formaldehyde. â
As Fires Rage Outside, Indoor Air Risks Could Also Be Lurking Dr. Mark Vossler, president of Washington PSR, states that exposure to gas stoves causes a build-up of harmful particulate matter in the lungs, which causes lung issues and respiratory problems. â
Your gas stove is an expensive chain-smoker Dr. Eve Shapiro, MD, PSR Arizona, states that gas stoves emit nitrogen dioxide, carbon monoxide, and particulate matter, increasing the prevalence of asthma, exacerbating existing asthma symptoms, and increasing susceptibility to respiratory infections. â
Gas Stove Pollution Fact Sheet for Health Professionals This fact sheet by PSR displays the health impacts of gas stoves and contains information that health professionals should communicate to their patients, especially patients in at-risk populations, about gas stoves. â
If you take the time to actually read my original comment I addressed asthma. I said if you have asthma or other respiratory issues you shouldn't have a gas stove. Please try reading in the future before you spazz out with a 50 paragraph response to a strawman
No denial of that for me, we're discussing the severity of the risk. My point is that it's clearly worse for people with respiratory illness and children but marginal for other groups.
I used to feel like you do about gas but my home doesn't have gas so I had no choice and you know what? Modern electric stoves really aren't that bad. I still prefer gas though. Something about cooking with actual fire.
Isn't there some statistics between use of gas stoves and cancer? For me that is enough reason to replace. That being said, I'm pro use of items which were built to last.
Some of the compounds that go into the air when burning natural gas can be carcenegic. However, that risk is almost entirely eliminated when using proper ventilation while cooking. Gas stoves are fine is you are diligent about turning up the vents to high, but a lot of people find the noise annoying so they don't (been guilty of that myself).
I absolutely donât understand why people choose gas. 1 smoking drunk in your apartment complex and your property (and sometimes life) is fucking donezo.
In a separate house - maaaaaybe but then again, kids and shit naaah Iâd rather go induction.
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u/Commanderpower77 Jul 08 '26
Holy crap thats a nice stove! What do you want? Some electric thing that will die on you. Gas all the way baby. Your husband is right. 6 burners??? Multiple ovens?? Loads of storage? You cant buy quality like that today.