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And still cooking on gas stove is so much more satisfying than electric. It can go from 0 power to full thermal power sand back to zero instantly. It's compatible with all kinds of cookware. Cast iron? Check. Wok? Check. Aluminium moka pot? Check. And even the sound of gas stove provides such an important cue. I suppose we should take ventilation more seriously, but gas is just better for cooking.

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In SF I can open my windows year-round, so I just do that when cooking. I honestly doubt the gas fumes are the main issue for most of the cooking - the smoke from sizzling / frying seems way more impactful.

I have a suspicion that the statistics in the article are more because people with electric cooktops don't cook as much, and simply use the microwave instead.

Induction hobs are better - much more precise, easier to clean, more efficient, and full power is almost as quick as gas.

You can't use a real wok on an induction cooktop.

Adcraft IND-WOK208V

You need 208v from three phase per or a 240v buck transformer though...

I use a 208v Adcraft induction cooktop for beer brewing and it's strong. Boils 6 gallons of liquid easily. Just using a 240 to 208v transformer.

That requires a flat-bottom wok no?

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