I would prefer gas over regular electric for kitchen stove and range. I like having a gas water heater, although I understand there are more expensive electric units that end up being more efficient, and that is appealing. I would like to have a gas clothes dryer vs. electric, but don't have the option.
Regular electric ranges typically do not perform as well for cooking. They can be better for cleaning and aesthetics, e.g. smooth top ranges are attractive and easy to clean, but most everyone I've ever talked to who actually likes to cook prefers gas ranges because they can get hotter and are better at temperature control. I don't know if I've ever talked to someone who cares about electric vs. gas ovens though, and I am not sure that either would necessarily have a performance advantage over the other.
Induction ranges are a very appealing subset of electric, but tend to require beefier circuits than most people have running to their kitchen; I've pointed out in other conversations that older houses in the US often don't have the panel capacity to retrofit without also replacing the panel. Induction is also not compatible with aluminum, copper, or glass cookware, which may comprise the majority of cookware in the US (just a guess).
I would agree that most people don't care about this, and will use whatever they have.
> I've ever talked to someone who cares about electric vs. gas ovens though, and I am not sure that either would necessarily have a performance advantage over the other.
Actually lots of people care about gas versus electric ovens. If you look at high end ranges, “dual-fuel” is the product category name which is gas stove with electric oven.
One reason why chefs prefer electric ovens, or rather why gas ovens are not preferable is that gas contains humidity. That additional moisture is desirable at times, but not always. On the very high end, an electric oven with a steam reservoir allows the chef to control the humidity. For instance, you can bake bread with steam for a soft rise and finish with no humidity for a crunchy crust. I’ve never seen a steam oven fueled by gas, but I haven’t sought one out. If this has peaked anyone’s interest Anova makes a countertop steam oven that’s great - previously this was only available on commercial equipment and the fanciest home ovens.
> I like having a gas water heater, although I understand there are more expensive electric units that end up being more efficient, and that is appealing.
Oh for sure - for heating the house and water, I prefer gas. At least where I live it's more cost effective than electric. In fact, my electric bill in my 1 bedroom apartment (all heating was electric) was just a tad lower than my gas + electric when I moved into a much bigger house.
And of course, gas fireplaces. Once you get used to it, you can't imagine life without it. Electric heaters are horrible in comparison.
My comment was really just about cooking as that is what the parent was referring to.
> I prefer gas. At least where I live it's more cost effective than electric. In fact, my electric bill in my 1 bedroom apartment (all heating was electric) was just a tad lower than my gas + electric when I moved into a much bigger house.
Doesn't this prove the opposite of your point that gas is more cost-effective than electricity? Perhaps I'm misunderstanding, but the last sentence seems to illustrate that electricity is more cost-efficient.
> Induction ranges are a very appealing subset of electric, but tend to require beefier circuits than most people have running to their kitchen;
Resistive electric ranges almost always require a 240V circuit, and unless you go for a high-end (high output) induction unit, the most that might be required is a new breaker in the panel.
Regular electric ranges typically do not perform as well for cooking. They can be better for cleaning and aesthetics, e.g. smooth top ranges are attractive and easy to clean, but most everyone I've ever talked to who actually likes to cook prefers gas ranges because they can get hotter and are better at temperature control. I don't know if I've ever talked to someone who cares about electric vs. gas ovens though, and I am not sure that either would necessarily have a performance advantage over the other.
Induction ranges are a very appealing subset of electric, but tend to require beefier circuits than most people have running to their kitchen; I've pointed out in other conversations that older houses in the US often don't have the panel capacity to retrofit without also replacing the panel. Induction is also not compatible with aluminum, copper, or glass cookware, which may comprise the majority of cookware in the US (just a guess).
I would agree that most people don't care about this, and will use whatever they have.