I read that running an extractor hood mitigates the risk a fair amount. Not completely, but enough that you shouldn’t worry if gas is your only option
this post was submitted on 28 Feb 2025
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Many people don't turn the hood on until food itself is creating a lot of vapor because they are usually so noisy. Meaning the hood often helps very little in practice, although in theory you are right.
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The only thing I know gas stoves to be better at than other methods is traditional wok. But that's hardly a reason to jeopardize your health for.
You can actually get induction wok thingys.
The induction magnet is bowl shaped, so that when placed in it, the wok is heated all over.
They work, but apparently the really good ones are priced for business kitchens.
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I’ve been looking into a Wok-Pan for my glass top stove or my induction heater. I wonder how well those work.
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Next time you buy a stove, consider a scheffler dish
We really shouldn't be using electricity for applications like that
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Does this apply if you use extraction?
I’ve had induction for many years, but I really want a combo with both. Making wok on induction is crap as the sides don’t get hot at all. I also have a hot spot in the center of all frying pans which is annoying when frying bigger things or several things at once.
My dream is a Gaggenau or Bora top with one side induction and one side gas. I already have the mid extractor with outside piping, so no recirculation.
I just cannot justify the $10k price tag and nobody else makes it with a fan in the middle.
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gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.
If you have 380/400V 16A induction, it's not even close.
But be careful, if you have ceramic coated pans for instance, and you use the high power settings to heat it up, your pans won't last long, as the ceramic may crack because of the fast heat up. We lost 2 pans that way. 😋
We also had a cheap cooking pot, where it developed a crack between the main pot and the apparently cheaply attached heat spreading bottom.
This made the pot sputter because water was collected in the crack when washed.
When I boil eggs, i time it from the moment the water is boiling. But with out new stove, the water boils so fast, I've had to add 2 minutes to the time they boil!!
Our electric kettle is 2.2 kW. But boiling a liter of water on the stove is still more than twice as fast!! Meaning the stove must be putting more than 4.4 kW to the pot, on the smallest cooking spot!!
Obviously that is only possible for 1 spot at a time, I figure the max must be around 6kW combined.
They have certain specific advantages, but they are actually slower.
I can't think of any advantages, gas stoves are slower, they are harder to clean, they give off an insane amount of wasted heat, which is uncomfortable in hot weather, and they noticeably degrade air quality unless you have very good ventilation.
The only possible advantage I can think of, is that you can use cheaper equipment on gas. but not always, because non metal handles tend to get ruined on gas stoves.
All in all induction is superior. 😎
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