New kitchen range help: Gas, Electric?

[radshop]

I need to replace my old gas kitchen range. I've spent about equal parts of my life with electric (both coil and smooth top) and gas, and I prefer gas because of the ability to control the actual flame makes it easier for me. My son (24) lives with me and he's lobbying for electric. He's a smart guy and I respect him and his opinions, and also he might eventually rent-to-own if I decide to move out, so I'm stepping back to think it over.

He basically has 2 reasons: (1) he's concerned about gas fumes and the long term health effects (we have an exhaust range hood) and (2) he thinks that electric models with the modern bells & whistles are easier, safer, and more convenient. I've never looked into either of these that much, but I'm starting to, and would love any feedback.

The majority of the use is cast iron skillets on the stove top, in case that affects feedback

UPDATE: Thanks for all of the input. Due to lack of 240v circuit to the kitchen, we have decided to stick with gas and upgrade our range hood to improve exhaust venting.

[Bkhuna]

Got a wok? Flat or round you get better results with an open flame.

[radshop]

Good point!

[Dan Deter]

We just put in an induction cook top (not a range as we also put in double wall ovens). We love cooking on it. When you change levels the change is instant, and the top itself only gets hot from what gets passed from the pot back into the glass. Potential downside is you need good quality steel or cast iron that will hold a magnet, so could potentially add an expensive replacing of pots. We only had to replace a couple that we hadn't already replaced.

[radshop]

Thanks, Dan. That's helpful, as I've never used induction. Gives me something to consider.

[jlazar]

Did you have to put in a higher amp circuit for the induction?

[Steve B]

For me Gas is the only way to go. And using, on a regular basis, CI Pans, should be a no brainer. But then again what do I know.
Now an induction cooktop, as mentioned above, That's a different story

[radshop]

I like your way of thinking, but my son might say, What does he know?

[dpearce]

Personally, I prefer gas. For me it's better control, and cooks more evenly. Also, an electric stove is affected by voltage spikes and dips, so if your area has a large amount of users, you might see temperature differences that can affect your food.

Even with gas, if you're venting outside, there's very little problem with fumes. There's more issues with overheating Teflon non-stick pans (ceramic coatings are safer) than there is for natural gas fumes, but even so, I'd vent outside for electric as well, just so you don't end up smelling what you cooked for two days.

He does have a point when it comes to renting and safety. If your renting your house, I'd go with electric. People who aren't used to gas would be a concern for me.

You could always buy a gas stove, the sell it and convert to electric later when your son takes over. Just make sure you'd got a 220v line for it.

[STEbbq]

I would be in the gas camp. I think the health risks are seriously exaggerated and they are far more convenient and easier to use than electric. I would be shocked if your son cannot adopt to gas easily .

Now induction is a very good alternative but can be pricey if you don’t have the right set up.

[smokenoob]

electric oven with gas top, that’s how we cook. I like the flame too!

[LA Pork Butt]

I am in the gas camp for three reasons. One, once you heat a pot on an electric stove the cool down process is slow to occur if you have overheated the pot. Two, if you ever lose electric power you can still cook and provide some heat. Three, gas is generally less expensive than electric.

[radshop]

captainlee interesting. I'm sure there's a reason for that, but I'm struggling to understand. Why do they make gas ranges dependent on electricity?

[LA Pork Butt]

radshop I am sure it is for safety reasons. I put it in the league of the sign at the gasoline pup that says don’t light matches or smoke. Every time I see the sign I want to say I’m sorry no one taught you that. My gas range has electronic ignition, but I can still light it with a match.

[captainlee]

All the controls now are digital so it requires power. I'm sure there is some regulation that requires it. I don't know if they even make an economy model without requiring an electrical hook up.

[captainlee]

Had nothing but electric from childhood on, i knew nothing else. We had to replace our range about two years ago and went gas and would never look back. So much control and ease of cooking. I don't have any experience with induction, just know that you would have to replace your cookware. Maybe check into the pros and cons.

[Purc]

I have the smooth glass top electric stove in DFW and I hate it. No CI or Wok, hard to clean and easy to scratch. The exhaust vent is in the microwave above- that's also terrible. At my old home in TN, with a smooth glass top, I even chipped off a very small corner piece and then bought a repair kit to try to fix it. In the mid 1980's living in Mission Viejo, CA, we had a gas stove but no central a/c, and it was very hot in the kitchen during the summer until we put in cental a/c. Fumes didn't get us. If I have to replace the stove, I can't get gas so I hopefully will find a coil electric stove.

[smokenoob]

we had a glass top a while back, put something hot on it and it cracked. Cost to repair was more than cost to replace!😳

[radshop]

About the only benefit of the glass top is ease of cleaning, but other than that nothing but liabilities from my experience.

[Michael_in_TX]

The exhaust vents in the above-microwave are next to useless. The vents don't even really cover much of the stove!

[Grillin Dad]

So we just replaced our stove/oven last Nov and went through the same thought process as you, deciding between gas or electric (we have hookups for both). First, regarding electric, we only looked at induction. We’ve had ‘regular’ electric (both coil and smoothtop) in the past, and it’s a PIA as far as I’m concerned. Regarding the fumes with gas, your son may be onto something. There are several reliable reports that gas stoves (not so much gas ovens, since they are sealed up more than the open stovetop) release more exhaust fumes than previously thought. This kinda makes sense, you wouldn’t run a gas grill inside, would you? Now, if you open a window or run your exhaust fan (assuming the fan actually exhausts to the outside, rather than just a recirculating fan), I would imagine that gets the majority of the fumes out. But the reports I’ve read are still a bit unclear on that. Also, regarding induction, is the fact that they’re supposed to react just as quick to increases/decreases in heat as gas. Additionally, the new inductions are supposed to be far more efficient than gas too (though generally, gas costs far less than electricity, so final operational costs are questionable).

However, even with the concern of exhaust fumes, we still opted for gas over induction. The biggest reason is that damn glass top. We use a lot of cast iron and have 4 kiddos who, I swear, destroy everything in their sight. The idea of paying $1,500+ for a new stove, only to have it scratched up within a year, was a no-go with my wife. In regards to the fumes, I turn on the exhaust fan everytime I use the stove, I don’t even think about it anymore, it’s automatic. I don’t know for sure if that helps, but it makes me feel better. I’ve also found that running the fan keeps the hood from collecting grease build-up, so double win!

[briano52]

For all the reasons mentioned above, cooking on gas affords more control and faster control over the heat source. I live in California where there has been a lot of controversy over the safety of gas. I followed the debate and supporting studies very closely. The literature does not establish a good case against gas stoves and cooktops. If you read the studies closely, several points are worth consideration:

• The majority of the studies looked at in room gas space heating. Those appliances are typically many decades old, and the venting is often very poor or non-existent.
• Many of the studies identified offending gas particles in the ambient air as having originated with leaky valves and connections that are many decades old.
• The studies do not distinguish between old gas appliances in homes/apartments with little or no ventilation to the exterior and modern installations and codes. Older structures rarely have external ventilation.
• Conclusions drawn from studies that do not distinguish between old and unventilated appliances and new ventilated appliances do not establish that current, well built, ventilated and well-maintained appliances pose a risk.

Now, you could say that regulations should assume the worst-case scenario for the use of gas appliances but that is grossly unfair to homeowners and gas appliance users that have modern, safe equipment and proper installations. This is especially true because the "bans" applied only to new installations and not the old stoves and heaters that proved to be of concern in the studies used to support the bans on new installations. In the last year or so, the courts have overturned gas appliance bans herein California. I suggest that, instead of complete and total bans of gas appliances that can be operated safely, the regulations should focus on safe installations and mandate proper ventilation for modern gas appliances.

[snowswamp]

+1 for induction. Amazing heat control and reduced (still possible) burn injury potential. I wanted gas and decided on induction after reading reviews and I love it. Easy clean, no fumes (besides burned food 😀), and amazing heat control. Some have preset zone sizes, others detect the pan and match the size. I use CI from 6 inch to 14 inch without any issues. There may be some wiring depending on how your kitchen is set up. I was also concerned about my dad’s pacemaker with induction and there was no issue.

[Mosca]

We replaced electric with electric in 2019. There wasn’t a choice, our house doesn’t have a gas line. We skipped induction; it’s kinda costly. We got very basic, but glass top instead of coils. Bells and whistles are nice, but all I do is cook, and the extra stuff wouldn’t get used. The front left burner is 2 stage, an outer and inner ring, and it is fast heat up. About 65% of my cooking is cast iron. The rest of it is non stick (for omelets), and stainless steel pots. The only scratches we’ve accumulated are those I put in it with the wrong cleaning scrubber; the cast iron hasn’t scratched it.

Heat change is fast enough for me. I heat gun the cast iron to check it, but I don't have to. If a pot is boiling too fast, a quick nick on the dial lowers it. I don’t mind the difference between 5 seconds (electric) and instantaneous (gas).

All of that is a round about way of saying that the biggest difference between gas and electric is changing from one to the other. I think one appeal of gas is that it feels more primal; there’s something really cool about tossing a couple poblano peppers right onto an open flame! But there’s no difference in the outcome between that and running the poblanos under the electric broiler. Open flame is faster for one pepper, broiler is faster for four peppers. Big deal.

If you DO decide to go electric, I’d recommend induction. The sole reason we didn’t was cost relative to our age. We were mid 60s at the time (70 now), and we were buying a whole suite of kitchen appliances, including fridge, dishwasher, range hood, microwave, etc. The extra $500 for the convenience over the probable time we’ll still be here wasn’t worth it, and I still feel that way; but subtract 20 years and induction would have been our choice. Again, we don’t have a gas line, so that was never a choice.

[realdocBBQ]

We went through this a couple years ago. We wanted gas, but retrofitting it was going to cost to much. I really REALLY wish we had gas, for the reasons you mentioned.


But, we went with induction, which I think is much better than traditional electric.

One BIG caveat though - make SURE you do the research on your specific model. Ours is a Frigidaire that "supposedly" has auto-sizing induction zones. This function does NOT work. Researching online, everyone says this function does NOT work.

Insist on a demonstration or make sure to research, research, research. The induction zone on our 'large' burner is small - about 4", maybe 5" across, at most. Essentially the same as the other cooking areas/'burners'. This is a MAJOR PITA for me. I hate that my big, 11", 12" and 14" skillets still have hot spots in the middle and I don't get anything LIKE even cooking.

This is 100% due to Frigidaire falsely claiming auto-sizing of induction zones, which 100% does not function and has NEVER functioned from what I have found. Not a single report of someone who claims their auto-sizing induction zone works.

Other brands, it may work. Just do your research and be sure. If I had this on my cooktop, I would be perfectly pleased (I think). I do really like the induction, once I got to the point of getting rid of all my aluminum cookware.

[Alan Brice]

Aluminum cookware prolly worse for your health than anything gas fumes will do, unless you cook in a closet.

[DennyWoo]

We went with a Frigidaire induction with our remodel last year. I have the same problems with my large skillets, but it's manageable. I still like it a lot better than our old electric coil burners.

[Donw]

Great point. We thought about going to induction but to get burners that actually heat the entire bottom of a large plan will be thousands over the price of the run of the mill ones in the market. Many just give you a small circle in the center as the heat source.