I've had both over the last few years, and while the cooking experience is not all that different tbh, the one thing that bugs me about my current glass-top electric stove is that the surface is so flat that my ever-so-slightly warped carbon steel pan doesn't sit flat and rocks all over the place and doesn't heat evenly. I've basically been unable to use it since moving here, and it's my favorite pan. :(

But if I had my choice, I'd ofc go induction, but between the other two I'd still go electric, just for the fumes alone. But I'll probably be way less hot on the idea of glass-tops in the future, that's for sure.

idk I gotta say I have no scientific basis for this but there's just something that feels different about cooking on an open flame.

Like for example I just could not imagine cooking with a wok or making kebabs on anything but actual fire.

so there's a chef...

named "Chamussy"...

talking about flexibility...

they won me over 🥹

The gas stove thing is so wild to me. I grew up using them exclusively, but the first time I cooked on an electric stove it was exactly the same except ten thousand times faster and easier to clean. I can't imagine ever going back, I might as well get a wood burning stove and live in a log cabin or some shit if I'm gonna use gas again.

And it's not that I don't appreciate other cooking methods - I grill with lump charcoal whenever I get the chance - but damn for daily cooking glass is class.

It depends on your method of cooking. Different stoves offer different advantages. I've owned all 3 and actively enjoy cooking, so they've all gotten plenty of use for different purposes. My favorite method of cooking though is stir-fry, so I'll talk about that more.

Quality/Price matters here. There's a reason most restaurants use gas still, and it's because your high-end gas hob can do things no other stove can do. You're not going to find a better way to stir-fry indoors than this (A grill can do a good job outdoors).

Most people are not getting anywhere close to the sort of output -- or proper venting -- that a restaurant has.

As a stir-fry fan, the best stove I've ever had at home for this was a cheap coil electric. They get stupidly hot, and that is the baseline fir stir-fry. You want an old-ass one that doesn't have temperature safeguards. This is likely what a cheap landlord will provide you in an old building.

Glasstop electric looks nice, but I don't get the point. I guess you can't have food fall under the burner? Not a fan.

Induction is terrible for stir-fry. I've read about some specialized curved wok burners, and those might be good, but I absolutely cannot manage a decent stir-fry on these godforsaken things. I've got a mid-range Induction cooktop that does everthing surprisingly well EXCEPT stir-fry. The heat doesn't recover quickly enough when you add new ingredients, there is close to zero heat on the side of the pan, so it's hard to manage temperatures across elements, and you straight up can't season a new wok on them (my wok has a non-removable wooden handle, so seasoning it in the oven is going to require creative solutions too).

Anybody that tells you that an induction can do everything that a gas can is full of shit. This isn't a "skill issue." The technology just isn't optimized for this. I will be buying a single-pan side-burner (probably coil electric, but I hear butane can be pretty good) for my wok unless somebody has direct experience with a specialized induction wok burner and can vouch for it.