They’ve got a quite unusual stove that’s got a large battery in it so that it can operate when the power is off, and doesn’t need the installation of a 240v power connection. This avoids the cost of an electrical retrofit of old apartment buildings, which otherwise costs far more.
If you’ve already got your home wired for 240v, you can get an induction stove for far less.
These battery-equipped stoves are expensive right now because they’re being made in quite small numbers. The parts needed are coming down in price quite rapidly, so I expect to see them sold in the $2000/unit price range within a few years.
Gas is better than electric resistance stoves, which are not the same thing as these new induction stoves.
For most of my life I’d cooked on a resistive coil-top stove, and only in the last few years was I able to use a gas, and even more recently, induction stovetop.
Induction is far and away my favorite, but between gas and resistive, I don’t really find gas preferable to resistive. The only real advantage it has is quick heat control, but that can be overcome pretty easily on resistive stoves by either anticipating the slower heating/cooling curve, or simply lifting the pan or moving it to an inactive burner until the active one cools down to the desired temp.
I virtually always use cast iron cookware, which makes gas’s ability to make quick temp changes less of a noticeable advantage. More noticeable to me was the disadvantage of the handles on my cookware getting super hot very quickly with gas due to how much heat escapes around the sides, and the inability to place flammable things over a pot or pan to prevent splatter (like a paper plate).
I also really disliked the idea of potentially forgetting a burner being left on, but with the flame out. That only happened to me once, but it was quite scary to walk into a living room smelling strongly of gas. And in a kitchen without outside ventilation above the stove, the pollutants from burning gas were noticeable, especially if the oven was on.
On my personal scale, I’d rate gas stoves at the bottom despite their slightly advantageous heat responsiveness, with resistive in the middle, and induction the best of both worlds.
~~Sure, but you write off the adjustments and coping mechanisms you learned to mitigate the disadvantages of resistive heating as if those are a forgone conclusion. That borders on a disingenuous argument.
Summary to my eyes: Ackshully, resistive is better if you’re smart about it and anyone who doesn’t think this way is just not as smart as me…~~
Edit: sorry this was replied to wrong person and makes no sense
I wrote my personal reasons for preferring resistive over gas, despite the need to learn how to use it, which I prefer due to my own perceived negatives of gas. I actually live in a house with a gas stove right now, and I’m seriously considering having the kitchen wired for 240v someday just so I can install a resistive stove, since most of the time I use a portable induction cooktop in preference to using the gas stove. I also didn’t even get into the environmental aspect of gas stoves, which is another reason I don’t like to use them.
Calling that disingenuous and cope is… Certainly an interesting viewpoint. It would be similar to suggesting that anyone who prefers or speaks of the merits of bicycles over tricycles is disingenuous and coping due to bicycles requiring a learning period to effectively ride them, where as tricycles have no learning period (despite coming with their own advantages and disadvantages).
My apologies, I think I actually responded to the wrong person, I think I meant to direct that at the top parent comment of this thread that claimed favoring gas was always from a place of condescension. I think I only learned about the severity of the air pollution in recent years.
Sorry again, what I wrote makes no sense to me as a response to what you said.
Gas is not better than electric resistance stoves for one very serious, insurmountable issue, gas stoves give off a non-trivial amount of gas into the living area they are being used in, even when kitchen hoods are used. This is not something the gas stove industry wants to have a conversation about so we don’t here in the US.
This was not, and is still is not, common knowledge. We definitely do need to spread the word on that. I only learned this within the last year or two.
You were talking about cooking (i.e., the performance in terms of how well it delivers heat to the food), so that’s the question I answered. Gas is better than electric resistance in that respect. If you want to make a separate point about air quality that’s one thing, but you didn’t have to phrase your comments as bait.
Air quality can’t be separated from judging a stove that sits smack dab in the center in of your home.
If you think that air quality is a built in metric to every conversation about cooking, then I think it’s you who has unrealistic expectations.
I mean I have a naturally broader systemic view than most people and I know that just because you haven’t folded the concept of cooking into my view of a Unified Field Theory encompassing all of existence doesn’t make me smart and you dumb.
You are making food in an enclosed space that you are breathing in you fool. Of course it matters. I am not going to stoop to this pedantic of a level to continue to argue with you. If making food with your stove hurts your health and makes your body feel worse, it impacts the holistic experience of cooking and worse it hurts your health. Period, end of story.
All of those things are subjective experiences I have not experienced. Because ventilation, cooking frequency, and myriad other factors complicate the experience.
So go ahead and get on your high horse and whine about pedantry.
Period. Exclamation! Question mark?
If you have used a gas stove regularly, your health has been impacted to some degree, that is simply what the research shows.
Food lasts 30 seconds, health problems from gas stoves are over the course of many, many years. OP never once argued against your research, they simply made the claim that food is of better quality then when cooked on a resistance stove, which is true.
Have you ever actually cooked on a resistance stove?
Why would the gas be turned on for the stove? For cooking, right?
That means the amount of gas the other user mentioned is directly tied to the act of cooking, which is definitely pertinent to the conversation. If it were a discussion about simply the heating aspect of cooking, then you might be on to something.