The problem with induction (including everything you cited there) is down to implementation, not the tech itself. The difference in UX between a bad induction stove and a good one is far far greater than the difference between a bad and good gas stove. A bad induction stove is just… really bad. But a good one (knobs, high density of settings) is just amazing. You can command 3000+W of power that actually goes where you want (you can get a pot of pasta water boiling in like 2 mins), and then the same element than consistency simmer at whatever low level you want indefinitely.
After using a great induction stove (with knobs, knobs are mandatory) I can’t ever go back. Yeah you get 5000 watts of heat with gas but most of that just heats your kitchen, face, and pot handles. It only tangentially interacts with the food you’re trying to cook.
My main issue with induction conceptually (once you move to induction compatible cookware) is that because they need to be digitally controlled they’re necessarily complicated. It’s possible for a gas stove to last 100 years if it’s high quality and well maintained. An induction stove is lucky to last 10. But the experience is sufficiently superior for me.
The problem with induction (including everything you cited there) is down to implementation, not the tech itself. The difference in UX between a bad induction stove and a good one is far far greater than the difference between a bad and good gas stove. A bad induction stove is just… really bad. But a good one (knobs, high density of settings) is just amazing. You can command 3000+W of power that actually goes where you want (you can get a pot of pasta water boiling in like 2 mins), and then the same element than consistency simmer at whatever low level you want indefinitely.
After using a great induction stove (with knobs, knobs are mandatory) I can’t ever go back. Yeah you get 5000 watts of heat with gas but most of that just heats your kitchen, face, and pot handles. It only tangentially interacts with the food you’re trying to cook.
My main issue with induction conceptually (once you move to induction compatible cookware) is that because they need to be digitally controlled they’re necessarily complicated. It’s possible for a gas stove to last 100 years if it’s high quality and well maintained. An induction stove is lucky to last 10. But the experience is sufficiently superior for me.