The article explains pretty well the advantages of induction. I had induction in my last appartment, gas before and currently a glass-ceramic cooktop (without induction). Induction was clearly the best. Very fast to make water boil, no issues with the gas sometimes not starting to burn or other maintenance work the gas needed. And I see no reason to doubt the negative health effects of gas, burning stuff is always bad.
Being able to select a target temperature would be awesome for cooking, my induction stove couldn't do that.
> Electric ovens are garbage
What, why? All ovens I have ever seen outside of pizza places are electric. Why should a thing that just needs to get hot at the sides be bad if it gets hot by electricity? That's nonsensical.
> In fact, I think it's pretty obvious that they are complimentary, and that gas is more universal.
Not a fact at all. As I see it, there is simply no positive of gas compared to induction, not a single one. Thus there is nothing complementary about it. You are just used to it - or seen broader, it's simply one more technological area where the US seems to be stuck in the past.
I have never had any luck broiling anything inside an electric oven. The heating elements just don't cut it.
As to the non-universality of induction. Many cooking techniques require you to be pretty active with your pan. Perhaps to toss the contents to stir, perhaps to collect hot oil that you are spooning over your fish to brown the top. Many techniques depend on the pan having different temperature at different spots. In particular they require you to use a pan whose geometry is fundamentally incompatible with your induction surface. Induction cooktops do some things better than gas ranges, no question, but they do not do everything better, and there are some things that they don't do at all.
Burning things is not always bad. Smoke is basically always bad, aerosolized oils are usually bad, but the product of combusting natural gas is almost entirely carbon dioxide and water vapor. Vent hoods are for oil particulate, and oil particulate contains all sorts of nasty shit for your lungs.
You are talking about an oven and the article is talking about cooktops, those are different things right? There are also new kinds of convection ovens with air circulation to consider (so they support air frying), but that is a totally different topic.
I agree with the AQI aspect: get a good range hood that is vented to the outside (not just recirculating).
Being able to select a target temperature would be awesome for cooking, my induction stove couldn't do that.
> Electric ovens are garbage
What, why? All ovens I have ever seen outside of pizza places are electric. Why should a thing that just needs to get hot at the sides be bad if it gets hot by electricity? That's nonsensical.
> In fact, I think it's pretty obvious that they are complimentary, and that gas is more universal.
Not a fact at all. As I see it, there is simply no positive of gas compared to induction, not a single one. Thus there is nothing complementary about it. You are just used to it - or seen broader, it's simply one more technological area where the US seems to be stuck in the past.