There are at least several threads on this forum addressing this topic, some with a similar title. For most cooking it probably doesn't matter. Warming chocolate: ^induction; flaming peppers: ^gas; child safety: ^induction; slightly narrower and thus slightly easier to capture cooking plumes: ^induction; indoor air quality: debated here; can use a wider variety of cookware: ^gas; easiest to clean: ^induction: wok cooking: ^gas unless a dedicated wok hob is used. You have to think through the differences in the context of your own circumstances.

Thank you, appreciate the input. I’ve scoured every discussion I could find and still struggle but am leaning gas mainly due to the available ranges.

It seems that there is more risk of injury to non-cooks with a peninsula/island range as opposed to a perimeter range. I would do induction for that reason.

this is my hesitation with the gas range as well.

I don't have induction but believe from all I've read here that I would opt for it over gas, especially if placed in a peninsula or island. I would prefer cooking to be on a cabinet that is on an exterior wall for ventilation purposes. With that in mind, and the very real possibility that the electric might fail, here is an idea for a cooking surface with ovens placed elsewhere. You'd get the best of both worlds. My dream home would also include a wood burning heat and cook stove for the worst case scenario should utility services fail or be rationed.

Induction Mixes with Gas Cooktop · More Info

I havent considered that scenario, thank you!

A wider than 24" peninsula will make your choice more functional.42" at least. Frigidaire has an affordable slide-in. Bosch has a new industrial style slide-in with knobs.

Planning on 42” and like the bosch very much. thanks!

It is worth considering the need in some locales (hopefully not all locales in a Road Warrior scenario) for electric backup if utility power fails. A large propane motor generator can handle a household and in particular an all electric kitchen. Temporary power independence depends on a sufficient propane tank size for the anticipated period of no power. One needs an auto starting generator and an auto transfer switch. Diesel is also an option, but recent successful attempts to block production do not bode well for the future. A backup wood stove system, given enough room to include, is a good fallback to 19th century farm conditions that are capable of supporting life, just not quite as we know it.

Hi. I’ve chimed in a few times on this topic because we bought an Frigidaire Gallery induction stove. Best bits for me are quick boiling and the ability to cover the “burners” with parchment paper when cooking( keeps the cooktop from scratching). Other than that… haven’t quite figured out the oven features…tried it on a turkey once and the quick cooking didn’t quite work out… afraid to rely on it now. And this one makes such an annoying sound as it blows air at us as it cooks. I’ve adjusted, but it’s very weird. What you get when you choose from a catalog I suppose. As usual… read reviews of whatever you buy… not that I would have understood what this noisy air issue could have been.

@Chris Modern ranges need to move air (free of cooking grease) across the outer surfaces of the oven cavities to protect their electronic controls. Wolf double ovens dump this air below the lower oven, so generally it is not a problem if one is not a pet. Others may be different, and I am curious from where on your oven this air is exhausted. (I own a Gallery induction cooktop. Any air needs occur in the cabinet underneath.)

I went from a 48" Wolf Dual Fuel range in my previous house to a 36" Wolf Induction range in my new build and I am very happy with the switch from gas to induction. I feel I have more control with the Induction and it is so much easier to clean and keep clean.

In a word - induction.

Hi. Makes sense, kaseki. Just a big surprise and adjustment period for us. I marked in pink where the air comes out. 🤷‍♀️

Thanks. I can see how, if the direction is up, eye irritation can occur. Even horizontal flow intersecting the cook's body could result in upward flow.

First I will never willingly go back to gas.

Induction is so much cleaner in that it doesn't let gas fumes into the air.

Induction is so much more precise. I know if I choose level 6, I'm getting a medium heat. If I choose, 1-2 I'm getting a simmer.

And if I have to go from a boil to a simmer such as when cooking rice, I just turn down the hob and it's immediately the correct temperature since the surface of the cooktop doesn't heat up.

And speaking of rice, my Bosch 800 induction cooktop has individual timers for each hob. So when it says simmer the rice for 20 minutes, all I have to do is set the hob for 20 minutes and the hob turns off after 20 minutes. Great for rice, pasta, oatmeal and hardboiled eggs.

And the best part? If I get grease or food stuff on the cooktop? It doesn't bake on. All I need to use is a paper towel and Windex and it's cleaned up.

Now having said that, why don't you post your floor plan in the kitchen forum and maybe the brilliant heads there can figure out a better place for you to put the stove.

We switched from gas to induction and are very satisfied. Day in and day out our stove looks as pristine as install day; it is so easy to keep clean. The numbered temperature knobs feel more precise than the continuum that we had with gas. Ours is an LG, with the air blower at the rear of the stovetop.

Looks like there are new matching induction ranges with knobs from Electrolux, Frigidaire and Smeg. Smeg is priced the lowest.

I am still a gas lover for cooking but that is not the the issue. IMO the fact is you should have probably come here before you had a kitchen designed with any cooking appliance on an peninsula. Now you get the appliance that works best for you. I have had 3 clients go back to gas and as I mentioned I will never go induction unless gas is not an option. Acyually none of my 6K worth of pots are any good on induction I bught them in Italy years ago. I do have a portable induction burner for really deicate sauces . I have no clue as to the knob issue

I'm another reader who switched from gas (Smeg) to induction (AEG) fairly recently. Best move EVER and we are a household of cooks. No way gas was more responsive, and the speed of the induction still amazes me. Also love the timer on each burner which is super-handy for several things (like boiling eggs). Oh, and the fact that the burner itself isn't releasing heat into the surrounding area is an energy saver AND much more comfortable to work around. And the cleaning is night and day compared with my Smeg -- it's a no-brainer and never takes more than a half-minute. Love, love, love it!

I forgot about the speed. My water boils in 3 minutes in my pasta pot.