[kemiller2002]

Having used a plethora of stoves over my life, I can absolutely say I am convinced gas stoves are on their way out. I have not seen anything that an induction stove cannot do as well as a gas one. Even commercial establishments are switching to it. Will there be changes in how to use if effectively? Of course. That's to be expected. I can't see how the liability of an open flame won't outweigh changing.

[cjbgkagh]

A trend I don’t see people noticing is how much better and cheaper electronics is getting in recent years and how much that will change the world. Cheaper induction cooktops being just one of many examples, going from a luxury item to an everyday item is enough to largely squeeze gas out. I don’t like to see it being done via legislation, better off leaving it up to individuals and insurance. Let it die a natural death without making it social signal.

[O5vYtytb]

The reliability of mid grade appliances is trash. You can expect a new range to maybe last 10 years on average. An electric/induction stove will be so costly to repair you might as well buy a new one. A gas stove has much less complexity, and in a pinch you could just light it with a lighter.

That said I'm looking to buy an induction stove

[sparrish]

Gas stoves continue to work when the electricity has failed (as it does sometimes, especially during storms). It can be days before electricity is restored after a bad storm.

[mulderc]

That has happened to me literally once in over 40 years. Better off just have a back up camping stove so such a situation.

[SkyPuncher]

While this is valid, how often does this actually happen?

It doesn’t seem like it’s frequently enough to worry. If this is a concern, there are several ways to cook that can be stored in an emergency kit.

[bradknowles]

Like, during the Texas IcePocalypse? If we didn’t have a gas stove and a gas fireplace, my wife and I would have died. There’s no way out of this neighborhood if the roads are all frozen, because we live on one of the steepest hills in Austin.

Sure, freezing doesn’t happen all that often, but we’ve had two big freezes in the past twenty or so years that we’ve lived here, and ERCOT has had multiple long power outages in that time.

So, don’t just worry about freezes. You also have to worry about your power supply/distribution company being made up of incompetent fools who are just out to line their own pockets and those of the other billionaires in the state.

[SkyPuncher]

I’m the gas fireplace is legit, but the stove can be replaced with butane cans.

I’ve been without heat in the Midwest in the winter (furnace died in a rental). It’s actually not that hard to keep a single room or two warm enough with simple painters plastic. Staple/tape them up and hang out in that room. By limiting airflow (don’t entirely cut off outside oxygen), you keep an amazing amount of heat in the space. Not warm, but certain manageable with a few layers of.

Propane heaters can also be used relatively safely.

[bradknowles]

If you have butane or propane heaters, sure.

But if you can’t safely get out of the house to go buy the nonexistent butane or propane heaters at the store because all the roads are frozen over and all the stores are closed, then that idea isn’t going to help you very much.

[asguy]

> I have not seen anything that an induction stove cannot do as well as a gas one.

Char peppers for peeling.

[chewbacha]

Use a broiler to do it instead. Fast and more even.

[ceejayoz]

Blowtorch it. I have one for crème brûlée.

[geoka9]

Wok stir-frying.

[cogman10]

You can stir fry with induction (I just did so last week).

You do need to preheat the wok a bit longer, though, to make sure the sides are hot.

That said, gas or a wok cooker will undeniably work better.

[hagbard_c]

You can stir-fry on an induction cooker just like you can pull a caravan with a Fiat 500 (a small car for those who don't know the type), you just need a smaller caravan and travel at a slower pace. You might want to avoid those steep passes. Don't try to overtake, keep off the road when the wind is above 5 Bf. and avoid motorways.

I have a lot of experience in this what with me being Dutch - where Nasi Goreng (Indonesian-Chinese stir-fried rice) is somewhat of a national fare - and having cooked on:

- gas: one of the best options for stir-frying, you can use any type of wok/wadjang you want. Use the largest burner you can find so you can fry larger batches at the same time while keeping the heat up.

- resistance-electric (whether cast-iron or coil or ceramic or halogen): not what I'd choose for this, you need a flat-bottom pan which does not warp under high heat -> cast iron or heavy aluminium -> slow to respond. Generally not enough power for keeping up the heat while stir-frying larger batches.

- induction-electric: also needs a flat-bottom pan which needs to be ferromagnetic, many if not most domestic induction cookers lack the required power (4 kW or above) for a good result. Avoid 2 kW indiction cookers without 'boost' function as those are simply too weak for even small batches

- wood-burning stove with removable rings: together with gas the best option since you can sink the wok/wadjang down into the fire by removing enough rings and stoke up the fire to whatever heat you require. I can easily stir-fry 8 portions in a single batch in a large wok on the wood burner (nominal power 4.5 kW but it can go higher if needed).

So, gas or wood, take your pick. If you have to choose electric and you really want to be able to stir-fry you'll want to get an induction wok cooker.

[BobaFloutist]

But what if I do all my cooking in aluminum woks?? What then?