> Gas heats up considerably faster, allows for more rapid cooking temperature changes, is considerably cheaper to operate in many localities, and is actually re

> Gas heats up considerably faster, allows for more rapid cooking temperature changes, is considerably cheaper to operate in many localities, and is actually relatively clean burning compared to most fossil fuels. Go see what any world class chef outfits their kitchens with. It's almost always gas. Resistive stoves are faster than gas though less responsive. Induction ranges beat the pants off both gas and resistive on basically all dimensions. The only thing induction can't do well is tasks that specifically involve an open flame ie charring pepper skins, the wok hei flavor, etc. Most of these can be reproduced by buying a $10 blow torch or using a propane grill instead.