I wonder how come gas stove, an artifact of the 20th century, became a "traditional" thing?
The way people cook on gas stove is just one of many ways it can be, and I'm sure in year 1900, cooking on coal was rather different, and gas must have been an improvement, but also met with skepticism, and probably laments about the lack of charcoal smell or taste.
Gas isn't a tradition written in stone. It has serious issues like hot surfaces and higher chances of burning your skin, scurf on the pans, benzopyrene in the air, and risk of suffocation, heating of the indoor air, etc. Personally, I switched to induction for all these reasons.
It looks like the only downside to induction is that some users need walls hot (I don't) and need cooking to continue if they raise the pan up. I think this is doable with different forms of the oven, and with thicker iron pans: iron absorbs EM waves, it conducts heat well, and it will add thermal inertia. These pans will be heavier, but IMO that's a small price for all the benefits of induction.
The way people cook on gas stove is just one of many ways it can be, and I'm sure in year 1900, cooking on coal was rather different, and gas must have been an improvement, but also met with skepticism, and probably laments about the lack of charcoal smell or taste.
Gas isn't a tradition written in stone. It has serious issues like hot surfaces and higher chances of burning your skin, scurf on the pans, benzopyrene in the air, and risk of suffocation, heating of the indoor air, etc. Personally, I switched to induction for all these reasons.
It looks like the only downside to induction is that some users need walls hot (I don't) and need cooking to continue if they raise the pan up. I think this is doable with different forms of the oven, and with thicker iron pans: iron absorbs EM waves, it conducts heat well, and it will add thermal inertia. These pans will be heavier, but IMO that's a small price for all the benefits of induction.