Induction is a mature technology, about as fast and responsive as gas, totally clean and runs off the existing electric network (removing the need for a gas connection to new properties); choosing it should be a no-brainer these days. (The only proviso is that it requires cookware of ferrous metals, though that is widely available these days.)
I don’t know about the rest of the world, but here in Ukraine, most lower class households have 5 kilowatt limit per apartment. I imagine the same should be for the old houses of Europe and the USA, as the wiring may be prehistoric. also, here in Ukraine, in those same lower class households there are gas pipes, and gas stoves cost a mere 5% of the electricity that would cost in case of an induction stove. so yeah, as induction is great in many ways, but alas, it cannot spread easily.
In Sweden, you see induction cooktops and electric ovens in 19th-century apartment buildings. Gas stoves exist, but are less common than induction these days (and old-fashioned resistive electric ones seem to be rightfully extinct). I’m guessing they rewired the buildings to accommodate this, though it is definitely possible to do.
It actually heats up faster than gas and I’d highly recommend people invest in steel and iron pans anyway. They work with induction, are basically indestructible and thus last a lifetime, and are healthier than nonstick pans.
I keep a nonstick but use it exclusively for scrambled eggs. As that pan only gets used for 1 thing, it lasts infinitely longer too.
I got my main cast iron and steel pans for £20-30 each. I’m confident my kids will inherit them. It saves money and is better for your health, highly recommend the small extra initial investment.
And yeah, induction is awesome, screw gas! Oh, except for woks.
Who the fuck designed the kitchen in the thumbnail? The vent hood isn’t even close to being centered on the range
