this post was submitted on 26 Dec 2025
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I'm in Europe too, and I've seen a lot of them, and I think they are still standard in restaurants. I've owned gas stoves in 2 of my apartments.
In restaurants seems like it's like some sort of tradition, even though it's much less efficient than induction.
Gas is much faster to heat and cool. Also it's harder to flambe with electricity.
I don't think gas is faster to heat and cool than induction...
Flambeing should be possible with just using something else to ignite, right? Shouldn't be that hard.
Going from a 1 to a 7 back to a 1 takes about 20 minutes on an induction.
Takes 30s with gas.
Yeah, you can ignite with other sources, but it's not as available or as cool looking.
Bullshit, it takes seconds. On my consumer grade home hob even. Not even sure what a "7" means, but from highest heat (14, or even the P(ower) mode) to lowest heat (1) takes probably 30 seconds or less on my hob as well.
Induction is very responsive both up and down. Not sure what kind of garbage/faulty equipment you've tried that takes twenty minutes, but that is not representative in any way whatsoever.
Hmm. Maybe I'm confusing electric convection hobs with induction.
Yeah those are definitely as slow as you described, that's probably it. 😁
Gas is often greatly cheaper than electricity (4x cheaper in Britain for instance) so that really adds up in commercial usage.
I guess gas would have to be a quarter as efficient as induction for it to be worth it. I don't know of exact numbers regarding that. Interesting point.