There are a handful of things you just can't do with induction, like charring veggies, flame searing meat, toasting marshmallows, or continuing to cook while tossing something. It's just as good for like 95% of things, but we can't just ignore that the other 5% of things exist and that certain food makes heavy use of them. It's nearly impossible for say, a Chinese restaurant to get by with just an induction stove, from what I've heard.
My stove is old, with old, shitty induction burners. They take forever to get up to heat and they lose heat randomly and have to be reset. At a relative's house there is an old, shitty gas stove, the only gas stove I have ever used. However, despite being old and shitty, once that flame is lit it doesn't go out and is easy to regulate. A much better cooking experience than on my home stove.
By these two anecdotal pieces of evidence I assume that gas stoves are inherently superior to induction stoves and will brook no argument.
Generally that's not the case with modern induction stoves, really the only issue that most people would experience with a decently modern induction stove from the last 20 years or so, would be that you can't use copper or aluminium because the coil can't induce a current.
Those old ones where it's not actually induction and they just put a sheet of glass over a regular old electric stovetop, though, those suck ass.
There are a handful of things you just can't do with induction, like charring veggies, flame searing meat, toasting marshmallows, or continuing to cook while tossing something. It's just as good for like 95% of things, but we can't just ignore that the other 5% of things exist and that certain food makes heavy use of them. It's nearly impossible for say, a Chinese restaurant to get by with just an induction stove, from what I've heard.
My stove is old, with old, shitty induction burners. They take forever to get up to heat and they lose heat randomly and have to be reset. At a relative's house there is an old, shitty gas stove, the only gas stove I have ever used. However, despite being old and shitty, once that flame is lit it doesn't go out and is easy to regulate. A much better cooking experience than on my home stove.
By these two anecdotal pieces of evidence I assume that gas stoves are inherently superior to induction stoves and will brook no argument.
Generally that's not the case with modern induction stoves, really the only issue that most people would experience with a decently modern induction stove from the last 20 years or so, would be that you can't use copper or aluminium because the coil can't induce a current.
Those old ones where it's not actually induction and they just put a sheet of glass over a regular old electric stovetop, though, those suck ass.