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> easier to clean

I haven't found this to be the case, they both require effort to clean.

> not having to deal or worry about gas

Maybe its local specific, what do you worry about ? Whats the hassle in dealing ? The biggest worry I have with gas is remembering to pay the bill.

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> I haven't found this to be the case, they both require effort to clean.

Electrics are (generally) a smooth flat surface. Of course you're not getting out of it entirely, but it's still a question of night and day compared to the mess of a gas stove.

Electric stoves generally use raised exposed heating coils (that are rarely able to stay level, making oil and other liquids run to one side of the pan, making frying etc. stuff a headache). I've lived in one place over 40+ years that had a flat top electric stove, and it suffered from being even slower to heat up than regular electric.

I'd kill to have a gas stove and be able to do serious stovetop cooking.

Any modern (made within the last ~20 years) electric stove is going to just have a flat top with markings, just like an induction stove.[0] Before that you'd have a flat surface with a cast iron disk protruding for each hot surface.[1] Less trivial than the flat surface, but still not too bad. I've seen.. maybe.. one with an exposed coil in my entire life, and that thing was ancient. Faaaaar from "generally use".

[0]: https://www.electrolux.se/services/eml/asset/782bdf32-f709-4...

[1]: https://www.electrolux.se/services/eml/asset/fe80a43d-0b1c-4...

Your experience with stoves has been vastly different than mine.

>flat surface with a cast iron disk protruding for each hot surface.

Never seen a design like that.

Given those URLs maybe it's a country thing? Are you in the USA?

> Are you in the USA?

Sweden.

That's what I figured. Yeah, no wonder your experience is different.

The smell, worry about it being left on. I've got kids, they like to cook, I'm sure they'd be capable of dealing with a gas cooktop (we've got a bunsen burner for science stuff) but it's just nice not having that.

We don't get gas pipeline connections here, we get bottles that a company comes and replaces.

Compared to gas, I find induction just as responsive, more powerful on the highest setting. A nice feature is the auto heat which gives it more power until the pan is at the target level then reduces. I also think (but not sure) that the lowest level is far cooler than the lowest gas setting was, making it easier to use for baking - melting butter, chocolate, things that require gentle warming.

So, as I say, other than the specific flames around a wok, it's better overall. I do have an induction wok, it's not as good. It's fine though, I wouldn't trade or bother with a separate gas cooktop just for that.

Regarding kids + induction vs gas. I think it is much easier for kids to harm themselves in case of induction. They surely have learned that fire burns, thus they are conditioned to avoid touching fire, whereas induction is different. My two cents.

With induction it's basically impossible to burn your house down, which is very doable with gas, so there's that.

I suppose it is all about trade offs, like with everything else in life. :)

for what it's worth I switched from gas to induction, and to me it's a clear upgrade in almost all aspects. Induction is worse at spreading the heat, but other than that it's just... better.

When I am cooking, I often pick up whatever I am cooking in and I rely on the flames, so I prefer gas for this reason alone, because I cannot do the same with an induction. That said, I could get used to induction. I have used it for some time a long time ago.

>>I haven't found this to be the case, they both require effort to clean.

Unless you start cooking with dirty induction cooktop, they are much easier to clean simply because the temperature is much lower, the surface is flat and easy to clean

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