Sounds like somebody who hasn’t used a modern induction stove. Those are way better because:

• Kitchen doesn’t get as hot because the stove heats only the pot and not everything else
• Super-fast response of pot temperature to stove settings.
• Some have a thermostat so you can set oil to a temperature where it doesn’t smoke
• Your kids won’t get asthma from breathing the fumes.

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Well, it’s slow as fuck compared to induction.

Can’t wait to replace our gas range.

Unless you’re roasting a pepper or using a wok, this is false. Even then, it’s best to just adjust your tools or technique to work with electric.

If you absolutely need precision heating control, there are professional induction cooktops to fill that gap. They’re expensive, for sure, but unless you’re tempering chocolate or making caramel every day, you don’t need it.

Mr Ramsey here talkin!