Back in February, after pondering it periodically for four years, we replaced our gas stove with an all-electric one with an induction cooktop, and we couldn’t be happier. I’m happy that the push to move away from gas is also coming from the restaurant industry, because who better than a professional can convince people to switch? (Assuming people still believe the expertise of professionals of any kind.)
Deeply rooted convictions aren’t the only obstacle to switching, of course: getting our kitchen wired with the correct amperage was not a walk in the park, and not cheaper than the stove, and I realize not everyone can afford to do that on a whim. It’s easier in Europe, since everything runs on 230V, but in the US it’s way more of a project. But not all stoves are super expensive, and standalone cooktops even less so.
Most of our pondering was not just about the financial and practical issues, but about choosing the perfect stove, since it’s almost impossible to find one that doesn’t have a wi-fi connection or that requires an app for its more advanced features. In the end I just really wanted that one stove with two ovens and I relented—but I haven’t connected it to wi-fi, and the two or three features that need an app are not anything I would normally use anyway. (I don’t have the patience to go on a full-on rant about the idiocy of controlling your oven via an app—maybe one day.)
As for getting used to cooking with magnets, I found using Ikea’s TILLREDA portable cooktop for a few months very useful.