https://www.motherjones.com/environment/2021/06/how-the-fossil-fuel-industry-convinced-americans-to-love-gas-stoves/
Surveys showed that most people had no preference for gas water heaters and furnaces over electric ones. So the gas companies found a different appliance to focus on. For decades, sleek industry campaigns have portrayed gas stoves [...] as a coveted symbol of class and sophistication
[...]
The sales pitches worked. The prevalence of gas stoves in new single-family American homes climbed from less than 30 percent during the 1970s to about 50 percent in 2019.
[...]
Beginning in the 1990s, the industry faced a new challenge: mounting evidence that burning gas indoors can contribute to serious health problems. [...]
Cooking is the No. 1 way you’re polluting your home.
https://archive.ph/Aiyd2
You have more control over temperature on an induction cooktop than you have with a gas cooktop, but there is a learning curve. Samsung induction cooktops show a blue "virtual flame", which can help a new user visualize the amount of heat going to the pan.
10000% but these nerds want to cooksplain to me like I don't know what I'm doing
Thank you, the other comment replying to me explains how heat works and that I can just stir with a wooden spoon 🙄
I made pasta last night and mixed some pesto gravy into some pasta sauce and tossed it together and I literally counted like 15-20 times where, if it were induction, it would have stopped heating it due to me lifting and shaking the pan
"It doesn't cool down immediately" BUT IT DOES. IT STOPS HEATING. it starts cooling down at that moment! I don't want the temperature to start dropping every time i move a damn pan