I worked in a restaurant, loved the responsiveness of gas, and was dead set on replacing the old coil stove in my house with gas. But after some research, I took the leap on induction and was blown away.

A full kettle starts boiling in like two minutes tops. No residual heat sweating up the kitchen. I can even shut the element off right before taking the lid off the pot and I don't get blasted with steam. It's more responsive than gas, more consistent, and I don't need crazy ventilation. And cleanup is as simple as it could possibly be, I can even just lift up the pan and give a quick wipe during cooking because the cooking surface itself doesn't actually get hot (except from the heat of the pan, but that's negligible for a quick wipe).

I think the only reason your SIL insists on gas is because she's never actually used induction, or maybe she's just a weird luddite. As a long time gas-supremacist, induction is just better all around.

That's an apt comparison

A surprisingly effective remedy in a culture full of people who are very protective of their god-given right to hit their head against a wall.

Especially if you are using a coated pan.

Never again, man. That shit is especially bad for you.

It's not any easier to care for, either. Teflon pans need to be handled with kid gloves or they get all scratched up and that shit gets into your food.

I recently learned that they can still be harmful.

Which makes sense. You can still set off a smoke detector with an electric toaster, oven, or stove. The act of applying high heat to food will cause some indoor pollution, because cooking is also chemical reactions.

I used to swear by gas and never wanted to change. Moved to a place with 200v induction and haven't looked back. I have a gas cartridge stove for disaster prep reasons, but I could also pull it out if I really wanted to blast something in a wok or the like (and could do that outside).

Not if you’re allergic to magnets

I agree but pretty much all microwaves can have their fan rotated to exhaust external also. It would go a long way to just mandate the required venting to support the orientation.

Exhaust hoods like that are a really bad idea (and actually forbidden in some places) when you have a system which requires open fire like a gas stove, an oven or a gas heating system. They transport air outside and depending on the age of the building not enough fresh air gets in while the fire is consuming all the oxygen.

Also the reason why it is a really bad idea to have a gas heater for warm water and one of the mobile indoor acs. We have some deaths in Vienna every year because of that.

Edit: nevermind, only somewhat true. The slight under pressure caused by exhaust hoods with outside vents pulls down exhaust fumes from the chimney in case of gas heaters. In case of ONLY a gas stove it is not the same problem (I threw them into one basket because most places with a gas stove also have gas heating around here, and in this cases it would be a big no-no).

Who would've thought using an open fire indoors isn't healthy?

There's a link at the very top of the article, if you click on it, you will get another article and there you can find many links that take you to the relevant studies

Links to older studies are literally in the first line of the article.

It's a terrible study. They specifically waited to measure until the study participants were in a flare, and then changed the the stoves out and... gasp a disease that is notoriously flare-y got better

What is the definition of air? They're all just mixes of gasses, no?

You might find this useful: https://www.youtube.com/watch?v=CzJKxUCKOBg

There's concave inductions stoves with built in woks.

The key is that it should be induction with min 3,000 watts.

If you really miss it, you can buy a cartridge gas stove and just use that for that one application. I haven't missed it nearly enough to bother busting it out, though.

Push it to ~$40 and get a decent portable induction. Anything is better than burning fuel in your face, but induction can burn a lot less cooking grease and food too. Proper venting is still important and some level of recirculated air filter goes a long way. Every step helps. Ouch, my lungs!