[wharvle]

I can’t even cook scrambled eggs well on resistive electric. I mean, I can, but they won’t come out as good and there’s a much higher likelihood I’ll ruin them.

Delicate sauces? Getting a custard to come together just right? Maybe some people can, but me, forget about it. This is basic stuff, too, I don’t even know how to do anything fancy. I know that when I finally tried gas it was like “oh, I can cook now!”

Toasting flatbread and tortillas directly on the burners is handy.

IDK if I can do any of that on induction. I’ve only seen those in-person at the store and at one airbnb. We have a working gas stove and induction’s expensive, so I doubt I’ll own one for another decade or so, at least.

[RetpolineDrama]

Induction is faster, more precise, more efficient/green, safer, and most importantly not spewing toxic crap into your kitchen/living room where you presumably spend time with your family/children.

Even with an externally-vented vent hood (most dump back into the room) + make up air system (that most do not have) gas ranges still contaminate your kitchen.