Food and Cooking

Gas stoves are simply much, much better to cook with than resistive heating electric stoves. You don't need to lie, you just need to try both out and come to that conclusion on your own.

Induction stoves do address almost all of the drawbacks of resistive electric heat, but are significantly more expensive than gas at the entry level: usually about twice as much for the stove/range itself, and then operating costs and maintenance tend to cost more over time. But it also makes certain high end features much more accessible: French cooktop style flexibility, precise temperature control, easier to clean, etc., so high end induction is comparable to high end gas.