I agree. Also, there are certain things that simply cannot be cooked on non-gas because they require the food to be cooked directly on the flame. For example Indian rotis - https://youtu.be/ZckBv7JR__0?t=241 - need to go directly on the gas for a few seconds. Until there is a viable solution to that, I don't see Indians (and by extension, an Indian like me who were overjoyed to find a rental unit in the US that had a gas stove!) switching away from gas any time soon. FWIW, ventilation is generally excellent in tropical countries (above a certain standard of living) because the warm weather means large windows and exhaust fans/vents are very common. I'd like to see an experiment controlling for that.
I have a traditional electric stove and, yes, it is not good compared to gas. But I've heard claims that induction is better than both. Have you tried that?
We primarily cook on induction and (for us) it solves all of the issues with traditional electric and all the issues we have with gas. It can really be the best of most worlds (efficient, fast, precise, easy to clean). I do understand that there are a few edge cases that induction doesn't handle (legacy or specialty cookware, recipes that need a literal open flame).
That's nice to hear. At some point I will likely upgrade. My cooktop and oven are on different circuits and my cooktop is currently on a 10 Amp circuit. Every induction cooktop I've seen so far demands either a 15 or 20 Amp circuit, so the upgrade isn't going to be as simple as I'd wish.
