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[Lord Shonus]

Nah. There is a pretty big difference in how the two types of stove cook. I've burned a lot of dishes going between one and the other because the rate of heating and consistency of heat are different. Which is the big factor. A lot of people are simply used to gas stoves, and when you change to electric it can really throw you off. An electric range is just fine when you know how to use it, but you do have to learn.

The curious thing: the CPSC (consumer products safety commission) is using "prevent childhood asthma" as their argument instead of anything like reduce fossil fuel use or reduce CO2 emissions.

The CSPC isn't an environmental organization. Co2 emissions and global warming are literally not their concern. Potential health risks of appliances are.

[Frumple]

Sure, but it's not exactly hard to get used to it. I learned to cook on gas and went back to it occasionally over the years; I've burnt considerably less stuff when I was somewhere with electric

Electric is just... easier, in my experience. More consistent, less personal intervention required, etc., and the quality it produces is just fine. It's not a great sacrifice to be stuck with it, basically.

[Rolan7]

I feel very confused...  I primarily use electric (occasionally gas at my mom's)

Is electric less "consistent" because of the warm-up time?
How could the "rate" be meaningfully different when they're both on smooth analog controls? (At least, my electric stove is)

Why would electric be a sacrifice??  Electric heat is always the least efficient option if your grid power comes from fossil fuels anyway, which I feel like is still the norm (nuclear is great, and solar/wind help a lot obviously).  (Hybrid/electric vehicles are good because they can reclaim a LOT of energy through braking, particularly in-city, and emit fewer uncapturable emissions)

[hector13]

I’m under the impression it takes a little bit of time for the electric element to “catch up” to the change in temperature setting as opposed to gas.

[ChairmanPoo]

I regard the fact that noone has mentioned magnetic induction cooking as further proof that you are all barbarians.

[martinuzz]

I regard the fact that noone has mentioned magnetic induction cooking as further proof that you are all barbarians.

It's temperature change reaction time is much better, but they're a price class higher than some of us can afford.

Getting off the gas for heating and cooking has been a political topic of discussion over here in the Netherlands for quite a few years now.

[Lord Shonus]

I’m under the impression it takes a little bit of time for the electric element to “catch up” to the change in temperature setting as opposed to gas.

That's a big one, but the way heat is applied to the pan is a little offputting at first. Because coil-type electric stove heats the pan by contacting it physically with the coil, you can get a less even heat than you do with a flame. I've had sauces burned in a coil pattern more than once. Induction stoves don't have that problem, but are quite expensive without the subsidies that are supposed to be coming.

[McTraveller]

Yeah mostly it’s in the cooking act itself, not the result; food tastes the same cooked well on either. Gas is responsive than electric (no thermal inertia) and unlike induction you can use any material, not just induction-friendly metal.  There may even be something to the way flame heats air for some convective effects around the pot/pan/kettle but that may just manifest as “heating evenness” or something.

I suspect (though I admit ignorance and haven’t checked) you can more easily get higher power from gas too, especially dif running more than one burner “at power.” What’s the typical breaker rating on an electric range?

[Frumple]

Quick check shows "The suggested circuit breaker size for the kitchen stove is 50 amps, 220 volts. This is a double breaker. Single breakers normally carry 110 volts." Whatever that means in conversational english. Ranges lower and higher, but around there.

I... can't think of anything I've tried to cook that an electric stove didn't get hot enough to manage, though. Maybe if you're trying to melt down metals or something, I'unno. It does take a little longer to get up to higher temps, but "a little longer" is, like... under a minute or whatever. It doesn't appreciably effect prep time.

[McTraveller]

50A breaker at 220V means the appliance is supposed to draw 8800W max (80% of 50A x 220V).

Best I can find seems to be that gas ranges can easily put out 10kW per burner - more per burner than the entire electric appliance. 

So no question, gas ranges can cook faster and ovens get to temp faster than electric.

[MaximumZero]

I regard the fact that noone has mentioned magnetic induction cooking as further proof that you are all barbarians.

The fact that this is a thing makes me wonder if I should worry about the magnetic induction device implanted under my skin. Probably not, but I'll stay away from those stoves for now.

[JoshuaFH]

The "doctors" put that magnetic induction device under your skin so you CAN stay away from stoves. You can just hold the pot in your hands to cook your food from now on.

[Vector]

I cook in a wok mostly... if they ban gas stove installations I'm going to have to get a propane stove and cook in the back yard.

I mean, I don't have to. But I absolutely will. I'm kind of infuriated by the idea that I'm either going to have to cook much worse food or all of my stovetop cookware, which my mom spent years collecting for me used and we could not have afforded full price, and is literally my dowry, is rendered obsolete.

[Frumple]

They apparently have some kind of device you can set on coils to work with round-bottom woks, for what it's worth? Looks like a bit more work, but it's still doable. There might be other options than backyard propane if it came to it, heh.

... flat ones work just fine with coil stoves, though, I've got some pans basically built like that.

[Vector]

it's the temperature control, frumpy, the temperature control :<