No more fire in the kitchen: Cities are banning natural gas in homes to save the planet

[diane in sf]

7. Apparently faster and more energy efficient than gas!

https://www.bobvila.com/articles/induction-vs-gas/

“...Induction cooking uses magnetic fields to generate heat, which can be introduced and adjusted instantly. As a result, you can get a pot of water to a rolling boil much more quickly than with the thermal conductivity provided by gas or electric ranges. Induction cooking is fast, responsive, and precise, which makes it popular with professional chefs and home cooks alike. Because heat is created immediately in cookware through induction, “food heats up and water boils 50 percent faster on induction cooktops when compared to electric or gas cooktops,” according to Frigidaire, one of the country’s leader’s in induction technology....

Induction stoves are more energy-efficient than gas or electric options.
As the gas flame or electrical coils on a traditional range transfers heat to cookware, there’s ample opportunity for heat loss into the air. There’s far less energy loss on an induction cooktop, because cookware heats as a reaction to the electromagnetic forces created by the induction burner. In fact, up to 90 percent of the energy produced on an induction range is transferred to food, compared to about 74 percent on a traditional electric range, and 40 percent on a gas range, according to a study published in the American Council for an Energy-Efficient Economy’s Summer Study on Energy Efficiency in Buildings. As a bonus, virtually no heat loss in induction cooking means your kitchen won’t feel uncomfortably hot during cooking....”

I’ve always thought if I installed a mother-in-law unit, I’d install a two burner induction range. A tenant would be less likely to blow up the house or melt pots, and the flat surface is easy to clean.