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Victoria [Australia] bans gas rebates and incentives for homes as shift to all-electric gathers pace
(reneweconomy.com.au)
this post was submitted on 18 Apr 2024
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I will never, ever understand the cooking with gas meme after using a modern electric oven. Meaning NOT coils.
I generally cook 2 hot meals a day, every day. Occasionally more. I cook a lot, and it's almost entirely on the range in pans.
For cleaning, there's no question. A glass-top range is better, which means electric. Not even debatable. And for MOST home cooks, the time they spend cleaning alone justifies not using gas. Gas ranges are basically always filthy, or else you have to clean them constantly, obsessively, and aggressively with harsh oven cleaner chemicals. A glass top just takes a quick wipe with some surface cleaner. Maybe an occasional scrub with a brush/sponge and barkeeper's friend. Never a huge chore to keep it clean.
For cooking in the oven, electric is also better. This is also not really debated. They're more consistent and controllable, they keep the heat inside the oven where you want it, they preheat faster and more efficiently since they aren't constantly venting some portion of their heat. The really high-end kitchens have long been a gas range with a separate electric oven because it was essentially common knowledge that electric is better for baking.
But even for the range, electric is better. Even a fairly modern ceramic electric is better -- they almost all have "quick boil" or similar 5000W hobs. Those get your pans hot and do it crazy fast. Faster than gas. They also tend to always get you the same heat for the same settings. You're never constantly fiddling with them like you have to with the variability of gas, aside from when learning.
The only, only, only downside of a gas range is you can't char something directly on the flame. Buy a handheld torch or use the broiler, it's really not a big deal. You probably should be doing it under the broiler for consistency anyway.
And induction takes all those electric advantages and just amplifies them.
While I agree with the simplicity of cleaning and quick heating the induction cooktops I've used have had drawbacks.
One had a touch panel control that would switch the whole range off and lock itself it it got wet. I've also yet to see one that does very low temperatures well, they seem to just click on and off thermostat style which isnt what I like for slow cooking.
And at the end of the day it's just a personal thing, I like seeing the flame. The simplicity of it. I like the analogue the controls. I just find it satisfying.
Progress is progress and induction cooking with solar power may be the way of the future, but I don't think its accurate to say there are no drawbacks to making the switch.
Get an immersion slow cooker if that's your thing, that can keep the temp at a preset level, which is way better than gas, because as a stew reduces you need to adjust the temperature, as volume gets smaller
Are you suggesting some kind of sous vide setup or do you just stick the immersion element right in whatever you're cooking?