A used Induction range. I would skip other items in the build. Frigidaire induction ranges go for under $1500 and have had positive reviews in the appliance forum. With kids in the house, it would be my first choice. I have both a gas wok burner and a 30" induction cooktop. I got gas mainly because I did not have a generator the size I would need to run the induction cooktop. I rarely use the wok burner except for when wok cooking. Induction offers so much flexibility. I had a 48" Dacor rangetop before and the induction cooktop performs significantly better. I cook mainly from scratch so my appliances get used everyday. I also don't miss accidentally burning my kitchen towels when I went to pick something up from the stove. I love that my pot handles, especially the plastic ones on the pressure cookers are no longer burnt or hot to the touch. Making pancakes is now a consistent browing. Curries with onion pastes no longer burn at the bottom. The list of positives go on. You may want to find a local showroom that has induction hooked up and cook a meal on one.

Good luck!

My gf has a GE induction range and love it. She had gas and chose to switch to induction, and can't imagine going back.

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I love induction, coming from a person who has experienced the power of gas from a Chinese restaurant/wok.

I would skip a family vacation, or I would put off buying those expensive curtains or go with paper shades (instead of the power/electric shades) so I can get the induction range that I use daily (you said "I cook a lot").

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Electric range is NEVER on the list. I rather cook outside/grill/firepit, etc, than ever on an electric range ever again.

Amanda

Gas for the cooktop, as long as you will have external venting. It's much more responsive and pleasant to use than electric. If you are used to an electric oven you may prefer that to a gas one. But gas ovens are just fine if you can't have a dual fuel range or a wall oven.

I would ask them to run a 240v circuit to behind the range or cooktop just in case you decide to switch to induction later on. You will need one for dual fuel anyway but the induction may need a higher amp circuit.

Love using my induction! I would do a Kenmore or other lower end induction range if budget allows, but agree this is definitely is more expensive than the cheapest gas or duel fuel ranges. Hands down would go for cheap gas over any electric range. Although you will probably have to learn to be patient after being used to induction! I like my Whirlpool electric oven except the fan is on the loud side. No experience with buying gas ranges/cooktops though...

Why don't people like electric?

I strongly dislike cooking on an electric stove. We're moving to a house without gas, and we were going to have a propane tank put in and get a dual fuel range (electric oven). We recently decided to try induction instead, but we won't make a final decision until we move in. I just know we will NOT keep that electric range any longer than we have to! I might not even use the stove while we wait for the new range to be installed. I might stick to my pressure cooker and other appliances, that's how much I dislike electric!

The induction GE profile range we want was quoted at several hundred dollars off MSRP, and only about 200 more than the dual fuel we would get. But, we're saving the cost of having to get the propane tank put in and plumbed up.

I've never cooked on induction, so I can't offer much help in making the decision based on performance. I've always had gas cooktop and oven. In our area and neighborhood we can count on losing power during bad storms, sometimes 3-4 days with a bad winter storm. I've always been thankful for the gas range when there was no other source to make hot coffee and soup! If it weren't for the times when we lack electricity, I might have seriously considered induction.

We just took out our electric range and ran a gas line from other end of house so that we can have a gas range. Definitely prefer the precision of it.

Induction is the only choice when you consider the added expense necessary for a larger capacity exhaust system and possible makeup air. Prioritize and you can find away to get the best choice.

When you adjust the heat on a gas or induction burner it's very responsive and precise. With electric there is usually a significant lag. Depending on what you are cooking that can be very annoying and mean you have to watch things a lot more closely to see if the adjustment did what you wanted. Sometimes if you need to reduce the heat a lot you actualIy have to switch to a new burner. I also have some pans (middle of the road copper bottom SS) that say not to use them on higher than medium setting on an electric stove because they can warp. Gas is much more forgiving. I accidentally boiled one of those pans dry on high on my gas stove and after I cleaned the scorch marks off it was perfectly fine.

I also like being able to cook (and more importantly, make coffee) when the power is out.

gas

mdln- I can only speak for myself here but what I dislike about electric is the same reason I don't want induction.

I don't want to rely on some abritrary number or "setting" to tell me how hot my pan is.

I guess I'm a bit caveman as well because to me, gas is easiest to work with and understand. Anyone can look and go "small flame- little heat, big flame- big heat!!"

I also don't like having to rely on electricity in case of power outages.

My furnace is gas so we are never without heat in the winter, I have 2 water heaters for my home, one gas and one electric for the same reason.

Thanks for sharing reasons. I have used both and do not have any strong opinion - thought I might be missing something.

LOL, when the power goes out, I usually want something in the fridge (not to use the stove).

Definitely gas. No interest in induction here either. I specifically chose my open burner gas range for it's simplicity. No bells and whistles. No clocks or timers. Simple plumbing, a couple of thermostats (oven and griddle) and igniters. Little to break and easy to repair. I can also any style of cookware from my vintage Pyrex and Corningware to stainless.

If you like gas and dont buy a house because there is a electric range but there is a gas line, then you are being a bit dramatic imo.

Vith, This house already had a lot of strikes against it, but they were things we could tackle over time. Two deal breakers would have been not being able to run a gas line for a gas stove (there was not an existing gas line to the kitchen; we had it installed), and not having a/c. Those two things are hardly too much to require IMO, especially since I am embracing several decades worth of other DIY projects.

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What fishcow said as to why I don't like electric for cooking and baking. As well as not being able to use electric during power outages. And the price of electricity here. And I like not having to baby the coils or glass top when cooking with my 18" cast iron skillet. I cannot think of a single plus to electric over gas (I am not including induction in that comparison).

I would go without windows, almost, before giving up induction. If it absolutely wasn't available, I would opt for smooth top glass. I just hate gas, hate cleaning the grates, hate the igniters. It does have speed, but the downside isn't worth it to me. Different strokes, right?

Does no one else have an issue with simmering on a gas stove? I like that the heating controls are on a continuous spectrum in theory, but heck if I can't turn those suckers down enough to simmer. We have a whole complex system of stacking (firesafe) stuff between the burners and the pot to raise the pot enough that its contents even slightly approximate simmering (it's a vigorous simmer). Otherwise the lowest the the burner can go before just turning off still produces boiling.

Also, it is so impossible to clean that I've just given up. A flat top cooktop of ANY kind sounds heavenly.

I have gas, and would never, ever go back to electric. I won't repeat the reasons, they are all listed. My next cooktop will be an induction because of everything I've read here - but you know it already having had it in your previous house. I hope I am as happy with induction as I am with my gas.

Gas. I have cooked on induction, and it is fine, and it is efficient, and boils water really fast. I get why people like induction. It's just not for me. I like the flame. I like raising and lowering the flame as I am cooking. It's a visceral thing.

Gas. I want to be able to change the heat level instantly, be it up or down, or off, You can only have that with gas.

Beth, that is not an accurate statement - changing temps is instantaneous with induction.

Frankly whichever is cheaper, the whirlpool or the GE induction I would get and pay the difference. or take the allowance and get your own.

Jillius - the GE gas range I'm buying has a lower BTU burner that is supposed to be specifically for simmering. I haven't used it yet so I can't say how well it works but I never really had issues with it in the bare bones gas range I grew up with.

I've had to deal with electric in our homes for the last 10 years and an done with a capital D. The only things running on gas when we bought this house 6 months ago were the furnace and the grill. When I'm done we will add the range and both water heaters to that list. My electric bill is absurd.

@ jillius, you just might not have the right gas stove...I simmer for hours soups, stews, chili, and spaghetti sauces on the simmer burner of my Bluestar...as for cleaning, once seasoned, just a quick wipe of the cast iron is all it ever takes

Jillus- my stove has a low BTU simmer burner and it works great!

I've used it to scald milk and make delicate sauces with no issue.

On my old bare bones stove with all burners the same BTU I could as well though it wasn't nearly as easy. My guess is your stove needs repairing/replacing.

I agree with sjhockeyfan, because the grates hold heat, changing temperatures is actually faster on induction than on gas.

@Jillius - I think most simmer OK but certain models or individual units have issues. A friend posted on FB once that she was having simmer problems with the gas cooktop in her temporary apartment. She was used to smooth top electic and wanted to know if gas was always that annoying. We all said no, she had just found an annoying specimen ;)

The only time I've had a problem was with a really really old gas stove in a rental apartment. The only way I could reliably cook rice without burning it was in a cast iron pot on one specific burner. The fact that this was at altitude probably didn't help.

With my current open burner range, the lowest setting with the removeable cap on the burner gives an almost perfect simmer. There is actually a separate simmer setting but it's kind of pointless.

sjhockeyfan, the op asked for opinions between gas and electric. stating induction was not in the budget. In light of that, my statement is accurate. ;)

Gas! Electric sucks. I don't like a lot of tech in my kitchen. Induction feels like 'tech' to me. However, if I couldn't have gas, I've have induction. Electric cooktops to me are terrible. I've cooked on many in my prior 20 years as a renter.

between electric and gas, gas for sure

Isn't induction a type of electric? Not sure.

Yes, it is a type of electric, but how it works isit uses magnetism to cause particles in the pan/pot to move faster which makes heat. Thus you can touch it the "burner area" and not get burned. You have to use pans/pots that work with induction.

Gas! Especially love it when power goes out in my neighborhood and I can still cook!

Oh boy, another area where I differ from the majority on GW! I enjoy cooking and love our smooth surface electric range. I would not want to go back to electric coils, but do like the smooth top. Many of the comments that say they hate electric don't explain why. I don't hate gas, but prefer not having the flame inside.

Many of the comments that say they hate electric don't explain why

Because to change temperature you have to wait for the burner to cool down or heat up, which you don't have to do with either gas or induction. Because when something spills on an electric cooktop (non-induction), it can bake on, which doesn't happen with induction. Cleaning an induction cooktop is a matter of spraying on some liquid and wiping it off. And because an electric cooktop gets burning hot and stays that way for a long time, making it less safe.

Induction. Hands down. Induction cook tops are way, way easier to clean than any other type of cook top. It's extremely responsive, gas has nothing on it. Cooking with induction doesn't heat up the kitchen the way gas does (great in summer!) mostly I can run the exhaust on the lowest, quietest setting.

What I take from comments above: Electrical service in the US is 3rd world. Commenters indicate above that they need gas due to frequent power outages. Texas Gem above even has two water heaters (!) gas and electric due to her unreliable electric service. What the heck? I've lived in Europe (Switzerland and Germany) for many years, never, never have I experienced an electrical outage there. I now live in Chicago, we have power outages all the time here. It's ridiculous.

Gas by 10,000 miles. I had induction for two years in Europe. I prefer the organic feel. In my area, any type of electric is widely seen as a real estate negative for resale.

Most people do not know the difference between smooth top electrical and induction (even on GW!), they lump them together as "electrical". That would explain the negative rating for resale in some areas. But this negative rating is based on ignorance - to people not being familiar with induction vs. smooth top electrical. This will change once more people get to know induction. Here in Chicago, Induction is what all my friends grown kids are getting. I think it's really catching on with the younger people in the city, the burbs will follow, and induction will eventually be recognized as the wonderful way to cook that it is.

modellie, I agree with you, and would never willingly switch from induction, but I couldn't convince my [urban] adult kids --- they switched from "regular" electric to gas.

Modellie- just to clarify, I have 2 water heaters due to the size of my house. A large one that feeds the main part of the house and a smaller one for just the master bath. We chose to have one gas and one electric so we would always have hot water.

The only times we get power outages are during storms, high winds, heavy snow, etc which knocks down power lines.

I would never choose to live in an all electric place though, I prefer having 2 sources of power.

I prefer gas over electric. I would never use an electric smooth top again. It is difficult to keep clean. If something spills over, it bakes onto the smooth top and it is nearly impossible to clean it completely. I like to see the gas flame and I believe I have more control over the heat using gas than electric. I have never used induction but considered it for a recent kitchen remodel. I almost purchased the Viking induction range. The cost and Viking range reliability scared me off. Instead I bought a Wolf.

I definitely prefer gas over any kind of radiant electric.

I also think there are valid reasons for someone to prefer gas over induction. It's really a personal preference. I'm an induction person but can understand why some others like gas. If you try induction and don't like it, fine. If you can't fit it into the budget, understandable. My only pet peeve is when people automatically assume gas is the best without even researching or trying induction.

I've never cooked on induction but I love everything I hear about it. If they weren't double the cost of an electric smooth-top, I would have bought induction. The few times I've cooked on gas, I didn't get the appeal. Maybe it's a practice makes perfect thing, but I must have had to turn the flame up and down a dozen times to find a sweet spot that was close to right and, even then, I had to keep adjusting. I've never had to futz around like that with any electric stove I've used. I've cooked a LOT on propane camping stoves and you have to futz with them, too. No thanks. Fine when camping but not for everyday, imho.

It's very rare around here for people to have gas stoves. I don't personally know anybody with one except my sister who lives in a different area so it's not an issue if you need to sell. Obviously, this might be different in your area.

I've watched my sister clean her gas cooktop. Yuck! While smooth top electrics are harder to clean than induction, they're easier to clean than gas from what I observed. Usually just a swipe with a damp cloth. My smooth-top is super easy to clean except for the time I had a sugary concoction bubble over. That was a bear to clean off but it's gone now and the top looks just fine.

That's all based on my limited experience so I'm not saying I'm an expert on this issue.

ETA: We rarely lose power. If we do, it's generally for just an hour or two. I can live without cooking for a couple hours.

Funkycamper -It just takes time to adjust! I grew up with gas - it's so easy and intuitive once you are used to it, and easily transfers from one gas stove to another. Inexpensive gas can require some adjustment unlike a cheap electric (although I always find with radiant electric I have to adjust as I'm too impatient - it seems to take forever to get to temperature). Nicer gas stoves are a joy to cook on and don't require constant fiddling. I love my induction - but the same thing, it's taking me time to figure out what number on which burner works for what - and they are all a little different! I've stopped burning things now and have it mostly figured out.

In my area things are so darned expensive, the cost of running a new outlet or gas line are really of little concern for resale. It's fairly easy to change and relatively inexpensive (especially compared to most of the pest reports and foundation issues in these old houses!). Other areas I could definitely see it being an issue though.

Thank you funkycamper, glad to know I am not alone. Grew up using and first apartment had a gas stove. Then I rented place w/ electric smooth top and loved how easy it was to keep clean. When it came time to buy, I did not give it a second thought.

My electric smooth top has a 3600w element that heats up and cooks a can of soup as fast as my DS and BFF's gas stoves do.

Find it interesting the preference for the "precision" of gas. My college degrees are in science, I give drugs that can save your life or kill you - measuring out very precise doses (not uncommon to give 0.1 mL) - and the apparent lack of precision on electric stoves never bothered me. However, always use measuring cups & spoons! :-)

So for me it's not really precision that is the issue, it's responsiveness. With gas (or induction), if your pasta water is boiling over or your sauce is about to burn, you turn the heat down and get an immediate response. With electric, there is a lag because takes a while for the element to cool down and you may even need to pull the pan off the burner while it cools. This is also why I find gas less fiddly. You get much quicker feedback to any change you make, so finding the right setting requires a shorter period of trial and error. Plus if you are used to gas you can eyeball the flame and use that as a guide, even on an unfamiliar stove.

(I need to take apart my stove top to deep clean it tomorrow, and while all 20 pieces of it are in the sink and spread all over the counter an unresponsive smooth top is probably going to sound pretty good)

I grew up cooking on a gas stove/gas oven but since at least age 19 it's been all electric. that started because where we lived gas wasn't available. Since then I've never wanted to go back to gas. probably more fear of the live flame.

I have electric coil now which is fine for how little I cook. But if it dies I'll get an induction hot plate to replace it. I wouldn't trust me with a flame these days. I don't use the FP and don't even use real candles anymore. I'm too forgetful!

Electric my entire life. New build and went with gas. I wanted to run both gas and electric for the 'someday when induction prices come down' but dh would not have it. Gas it is!

I agree with fishcow. My electric low would never be low enough and things left to just stay warm would always cook to the bottom of the pot, grrr. I was concerned with my kiddos just starting to cook and changing from electric to real live fire but they have done really well (10 and 13). I do have to remind them not to preheat the burner (after my own OOPS holy cow this thing is hot NOW) - be ready to cook when you turn that baby on. With electric it took forever so it was common to turn it on with the pan on the burner while preparing the food we were going to cook. And I did have to adjust to not seeing the idiot light that the burner was on. I did leave the burner on a couple of times when we first moved in.

One other thing I didn't realize sort of is burner configuration. I did research and new each hob put out different btu's but until I used it I didn't really 'get it' as to how much different that really is. The high output boil this water burner is so much hotter that if I cook on it like browning meat it's just a little out of control it's so hot. That burner however is also my simmer burner (it has two fire rings) and it works awesome for that too. I initially tried to just stick with that one burner (as I pretty much did with my electric as the jack of all trades) but it just is that much different it's better suited for certain things. I use more burners now than I did before. We have adjusted relatively unscathed.

The bending over to scrutinize the level of the flame is what I find super-annoying about gas and propane stoves. And, to be honest, even though I've cooked a lot on propane camping stoves, I never mastered the eyeballing the flame method. I'm still constantly turning it up/down, up/down. Drives me a bit batty. Of course, I'm sure a nice kitchen gas cooktop is superior to a camping stove in many respects so I know that's not a direct comparison. I really dislike open flames. I don't even like grilling outside on the BBQ's. I do all the prep and let DH take over.

ETA: I don't understand the response or simmer issues with electric. If something is boiling too hard, I turn the burner down a bit and it pretty much immediately goes into a low boil. I would guess the lag is maybe 5 seconds. So I just stir for those few seconds. I never have to remove a pan. Regarding simmering, I often find that I've turned the heat so low that I'm not getting any simmer at all and have to turn it up. On the lowest setting, I can touch the burner and not get burned. It's warm, not hot.

Should note, since I brought it up earlier, my canning mishap would have happened on any cooktop as I ran to tend to an injured 5 year old leaving the pan on the stove unattended. Clean-up was the issue which would have sucked on a gas stove, too. In fact, I think cleaning the grates and whatever ran into all those crevices would have been even worse. Only induction would have been better in that situation.

funky I must not pay attention enough because on electric I boiled over a lot and it was smooth top and out comes the razor blade to scrape it off - don't miss that one bit. I think it always took so long to come to a boil and then when it did it would go over if I didn't catch it at that magical I'm ready time.

It would take so long I'd start doing something else (major multi-tasker to a fault) and then it would be too late. I think gas is fast enough that I am still tuned to it before I lose patience and move on waiting for the boil. Electric I'd seriously start doing wash, rotating loads, go to the other side of the house to put this or that away. Ugh. Maybe I just lack patience - yes I have heard that before so I think electric and I (or me and electric please forgive that one gets me and I know there are grammar teachers on here) just don't do well together.