Roasting/charring peppers is one I find much easier to do with a gas stove. A lot of the food I like to cook involves this step - fire roast some peppers, let them steam, remove the charred skin, and so on. Adds a real depth of flavour.
I could break out a blowtorch, or kinda badly do it in an oven (the taste is not the same/as deep as with fire), but the ability to just pop it on the flame for a minute is the best.
I’ve also found that I have much easier time controlling temperature with flame than even the really nice induction stoves, even with a LOT of practice.
Where induction is amazing IMO is delivering a lot of heat fast, so boiling water or getting a pan up to a high temp for searing.
Honestly, my preferred setup if I was building a kitchen would be a hybrid setup - one side gas, the other side induction.
I could break out a blowtorch, or kinda badly do it in an oven (the taste is not the same/as deep as with fire), but the ability to just pop it on the flame for a minute is the best.
I’ve also found that I have much easier time controlling temperature with flame than even the really nice induction stoves, even with a LOT of practice.
Where induction is amazing IMO is delivering a lot of heat fast, so boiling water or getting a pan up to a high temp for searing.
Honestly, my preferred setup if I was building a kitchen would be a hybrid setup - one side gas, the other side induction.