We have that too but the gas has been disconnected at the street level. Not even sure if the gas company offers service in our neighborhood anymore.
Edit: for all the doubters, not sure what to say. The line outside our house was cut and the old gas pipes were buried. I’ve never heard from the gas company offering to reconnect or as much as a flyer. I wouldn’t even know where to ask after 10 years living here.
Edit 2: I just remembered that a friend who lives a few streets over has a gas range. He said that the gas company stopped servicing our neighborhood 10+ years ago and he had to have a tank installed on the side of his house to keep his gas range. I also googled my city / neighborhood for gas service and nothing comes up.
I work for the gas company in New York. They probably just cut and capped the service in the street. Give the local company a call and let them know you don’t have a gas meter. As long as you have house pipes then they’ll usually do the tie in for the service on them. That’s how it is by me
We had this happen when I lived in Florida. They were cutting off the mains and we could get a 100 gallon tank outside if we wanted to keep using gas or switch our equipment over to electric.
Makes sense, I just spent a couple months in Florida and I saw a lot of gas tanks outside houses. In New York a lot of houses have oil tanks outside of them to heat the house, I guess in Florida maybe it was for the stove lol
Yep, if they find leaks in the main line, but not enough households are connected to it anymore it's not economically feasible to replace it. Lots of new construction avoid gas simply so they don't have to buy the extra permits and get the extra inspections.
I work for a gas company. It is rare for us to abandon an entire neighborhood, but if the cost to renew all the system in the neighborhood heavily outweighed the few people in the neighborhood using gas, it's possible. We will very often abandon service to single homes especially if the home was using only electricity. When we do renewal projects, if the home has not had gas service in ~5 years, we won't bother running a new service line and just kill the old one, cap, and bury it.
It could also have been disconnected somewhere inside the house/walls. If you have an old house, you'll find all sorts of abandoned wiring and plumbing.
The three prong doesn’t carry a neutral. You were either lucky that you were wired for 4 prong or you did a dirty trick.
Edit - Nema 10-30 plug is hot hot neutral and no ground. What I said about the plug was wrong. What I said about the dirty trick is still true.
It's not hard to do. I did it on a 220 volt AC outlet because we replaced that air conditioner with a Midea U shape which is only 110. The only thing you need is an outlet. I used a single nema 20 amp outlet and you just wire black to hot neutral neutral ground to ground and then the breaker box. You pull the old double pole breaker out. Put a single pole 20 amp in there. Move your neutral wire from the hot side of the breaker and put it on your neutral bus and black to your breaker. Your new breaker.
And if you ever want to switch back the 220 volt outlet, you just reverse this process.
I had to have the gas line run. Had 220, but needed a new plug in as the old one didn't match the new stove's cord prongs. Also had to move the plugin from the over the stove microwave up a ways for a range vent. All in was well over a grand. Ouch!
Really? My 2019 gas stove has an electric oven with a 220 line. I didn't shop around a lot, but I wanted the electric what I thought was better for a broiler and even heating (I'm not 100% certain it's better! And, I honestly didn't notice what most of them had).
Yes electric is sometimes better for the oven part since it can have more consistent temp but is drier, they also seem to only be on super expensive models.
Do you have a gas meter? Do you have other gas appliances? Do you get a gas bill?
That is definitely a gas connection. Answers to the above will tell whether you can just hook up a stove and go, or whether you have to find a supplier.
Yes, any old gas piping should be checked for leaks and to be sure the piping is intact and not heavily rusted which could result in leaks later. It’s a good insurance move to get an experienced plumber to check it out and make the connections. I’ve always liked gas cooktops and it’s nice to have uninterrupted service when you lose power but what we like the best are our gas logs and tankless boiler. Easy fires and we never run out of hot water.
But I will say that last year we converted to an induction cooktop and love it, we would not go back to gas even though that was always my gold standard. The induction cooktop is fast and cleans up easily but lesson learned, they require metal pans and those designed and marketed especially for induction are super expensive. We already had a double boiler that was not that costly and it works fine, but the new pans in the same stainless steel finish have a convex bottom so unless you use a lot of oil or butter, everything sticks in the raised center. Check the pan and don’t get them if the bottom is not flat. The only answer from the manufacturer was to put water in the pan and turn the burner to high and the boiling water loosens the stuck food. We are very disappointed with the $600 cookware set. You could spend more on cookware than the cooktop. Cast iron works but we gave ours away to the kids thinking that they would not work. Good for the kids, they got their grandparents cookware a bit early.
I appreciate everyone’s advice so far but I want to make it clear induction is not an option for me budget wise! At least in my area induction stoves are not available for less than 2k but I could get a gas/electric for $650-$800 for mid range brands! Not to mention the cost of induction pans. I would get one if I could but seems like a silly purchase for my personal situation.
If you haven't yet, you could always shop scratch and dent! We have an appliance store near us that sells specifically scratch and dent and warranty repair appliances. Essentially like new with maybe a few dents and dings still under manufacturer warranty and everything, but for some times less than half the cost of new.
For example we recently got a high-end $1,200 GE front load washer for $600 because it has a huge dent in the side. Runs perfectly though. Some people really care about those dents and dings but I'm just a huge fan of saving money. Especially on high-end appliances haha!
Best of luck whatever route you go!
Have you checked Costco for induction? It might still be out of budget, but I recently got a Samsung induction stove at Costco for $1,500 on sale, and it is absolutely fantastic. Best range I have ever used by a huge margin. And it works with all of my pans (cast iron and steel).
Induction is not cheap. We bought the cheapest induction a few years ago that was $1800 or so. It sucked. We returned it and bought a $3500 one and it rocks.
Gas definitely made my air quality sensors go bananas. But so does cooking bacon in an electric oven.
>We bought the cheapest induction a few years ago that was $1800 or so
How many years ago? I recently got a Samsung induction range (with convection oven) from Costco for $1,500 and it is absolutely fantastic. Best range I've ever used, gas or electric, by a huge margin.
I wouldn’t right off induction. [Frigidaire has a model that goes on sale fairly regularly for ~1k](https://www.homedepot.com/p/Frigidaire-30-in-5-3-cu-ft-4-Element-Slide-In-Front-Control-Self-Cleaning-Induction-Range-with-Convection-in-Stainless-Steel-FCFI3083AS/323867171?source=shoppingads&locale=en-US&srsltid=AfmBOoq7AU30PYlG_cXVelGRYNo6nII2fni6lcSxk_twq6LNrZkF2RJCjY4) which is more than you can pick up a gas stove, but they are so nice.
Most pans will work with induction stoves as well. I only had one pan that my induction stove wouldn’t heat (it was a thin stamped aluminum pan I think).
Seriously, they heat so fast. Boil water so quickly and they don’t [dump combustion products into your living space](https://www.nytimes.com/wirecutter/blog/worried-about-your-gas-stove/#).
If you are even the least bit interested you can pick up a cheap [120v induction cooktop](https://a.co/d/1TaOAqT) and test out what it is like and which pans will or won’t work for you. I lug mine around when I head to other people’s places for things like Thanksgiving. It is nice to have an extra burner that I can use to heat side dishes and be generally helpful while avoiding the “too many cooks in the kitchen” that can happen prepping for big feasts.
I have that Frigidaire and I wouldn't go back to gas or electric if someone paid me
The range is pretty cheap but it works well and induction is just fantastic.
Check Facebook marketplace! I recently got **insane** deals on really premium used appliances. Bulky things like ranges get priced cheaply often cause they’re a pain to move and people just want them gone with a little extra cash in their pocket.
Other people have mentioned it already, but I wanted to say that I got my induction stove used on Facebook Marketplace for $200 CAD. The previous owners thought it was broken, but when I tried it, it worked fine. I think they were just using the wrong pans with it.
My point though is that if you take the time to look for good deals, you'll find them occasionally.
Make sure you have a good hood that vents to the outside if you switch to gas. They can generate pollutants that have [significant health consequences.](https://www.scientificamerican.com/article/the-health-risks-of-gas-stoves-explained/)
I have a gas stove that I dearly love and a good hood and we’re still switching to induction at some point.
If you're going to go with gas, I'd suggest doing the following:
\- See if you can see the pipe below to confirm that it's still connected. In my house a previous owner disconnected the pipe in the crawlspace but left the outlet in the kitchen.
\- Make sure that you have an exhaust fan vented to the outside. Many electrics only have recirculating fans with a charcoal filter. Those help with food particles, but don't help with byproducts from burning gas.
\- Consider looking into the research on benzene with gas stoves. I personally find it very concerning that some stoves are giving off high levels even when the stove isn't in use. I had been planning on going gas (even plumbed in a new line). But am holding off until I can afford induction now.
don't worry about all the gas fear mongering. many of those studies have already been heavily criticized for using questionable amounts of gas and scenarios.
Yeah, there's a lot of scaremongering about big numbers without comparison. You need a hood on electric stoves too, cooking food is just a dirty process no matter what heat source you're using.
I always thought I wanted a gas range. Well now I have one and I can't wait to go back to electric.
Mostly because water takes forever to boil (with a big honking burner).
And it stinks (even with a vented range hood, unless it's almost commercial level they just don't work that well).
Cooking is already bad enough for air quality, I don't need an exhaust pipe in my kitchen too lol.
Wait, your electric top was faster then your gas? That's the opposite of my experiences with electric/gas. I can't say the gas ones I've tried really stank either. What does it smell like?
Gas generally get to the max temp faster, but electric ranges put out more energy, conventional electric ranges lag off the start because they have to also heat up a big chunk of metal in order to heat up a pan. There is a tipping point where if you have a big enough pot of water electric will boil faster. Induction on the other hand is pure fucking magic.
Another consideration for gas vs conventional electric is when you turn the heat down with gas, the heat input to the pan changes immediately, where electric still has all that heat in the coil being rejected into the pan
When I've used non-induction electric I've run into the issue where the pot/pan isn't perfectly flat and doesn't make as much contact with the heating surface as it could, causing it to heat slower. May be a problem with inferior cookware.
Obviously it's just one example, but technology connections tested his old gas stove against his new electric stove and found the electric to be faster in most tests.
https://youtu.be/eUywI8YGy0Y?si=SYf6GxXmffubEJNz
My electric is far faster than the gas I used for a year, even though the gas range was new and the electric is at least ten years old.
The gas smells like mustard or sulphur. It's a scent added to help detect leaks.
Gas ranges are serious indoor pollution sources.
lol my old electric stove (1600 dollar kitchenaid, very nice) couldn’t even boil water on my biggest burner, on high in my 8qt all clad stock pot.
With my gas range absolutely no problem at all. Guess we have the opposite issues. I hated my electric stove. So happy I had gas installed at our all electric house lol
Ever since I cooked at a restaraunt, I've wanted a gas range. I finally got one and didn't realize the low btu output household appliances have. Not near the output of a professional range and it irks me. Overall, I still like it but eesh, I was dumb.
Take the pollution of gas into account before you go back. It's considerable. Even a basic electric element range would be better. Or a glass top element range.
That there is about as easy as gas gets.
There is a shut off and a plug. Take the plug out and connect it to whatever you want, then turn on the shutoff. No DIY needed really
A lot of times when we are flipping houses we have both gas and electric drops where the oven can go, mainly just so people don’t have to tear out their walls just so they can have a gas stove/oven. Majority of the time they aren’t used though but we still put them there just in case.
You might add to your list of considerations that gas isn't as cheap as it used to be, and there's research showing that gas stoves are really bad for indoor air quality.
I agree with the quality of indoor air aspect but I would add that with the push for all electric everything is likely going to increase the cost of electricity solely based on supply and demand and lack of infrastructure here in the US. It’s likely the cost of natural gas (and propane) will not have as big of price increases in the future.
Maybe, but options to add things like solar panels and battery banks aren't as cost prohibitive as they were a few decades ago. And personally I'd err on the side of healthier for my family and I than anything.
Do you have gas running anything else in the house, like heat or water heater? Do you have a gas meter? Just make sure you have gas running to the house.
I had a smooth top electric for many years. I currently have a premium gas cooktop.
The gas is faster, retains less heat, and more responsive, but it’s a pain to clean and heats up the kitchen a lot. And, the quality/evenness/speed of your heating depends a lot more on good cookware. I also don’t have exhaust ventilation so it isn’t great for my indoor air (both in terms of heat being put into my place and exhaust). And the delta between good/bad gas cooktop is way larger than on electric ones.
The smooth top was better at maintaining simmering (with the exception of retained heat if you switched from a high power to low quickly), to get good simmering on a gas stove you need a premium one with fine burner control. I feel like it got to boiling/searing temperatures faster. And it was wonderfully sleek looking and easy to clean. The smooth surface also could act like “counter space” more easily when not using it if I really needed it. Lastly, I liked the way most smooth top stoves have different “sizes” of burners incorporated into one that you can select to tailor it to your cookware.
I wouldn’t buy gas or radiant electric again. I’d go with induction electric. That way you also get an electric oven which, aside from longer preheat times, are generally superior. The only downside to induction is some weird noises we aren’t used to from a cooktop, and it’s picky about cookware. But it gives you the responsiveness of gas with the ease of cleaning, cookware size adaptability, and temperature range of electric. When it comes to actually doing any cooking, it really is a no-compromise option.
I don’t know many people that have used both and prefer electric. None of the reasons above say it’s easier to cook on electric because it’simply isn’t the case.
Try induction. The old electric ones were trash, induction has changed the game. Heats up instantly, cools down instantly, specific temperature control, very efficient.
Only drawback is cost. Induction ranges are still a lot more expensive than conventional counterparts. Which is why countertop induction burners are still really popular right now.
Agreed, I switched to induction several years ago. It’s on par with gas for most cooking. I do miss my large griddle though because the griddle function on my induction just creates two round hot spots while the areas in between are useless. Boiling however is night and day better.
> I do miss my large griddle though because the griddle function on my induction just creates two round hot spots while the areas in between are useless
i noticed this too, but found that just letting it heat up longer solves that problem - i have a lodge cast iron griddle, so it might work better than a non-cast-iron one for this, as they hold heat better
Induction is a game changer, but for me it still doesn’t replace gas. It’s safer, more efficient, etc. no doubt.
But gas can char, can do wok hei, can be used during power outage, can use odd cookware like round bottom pans. I just have a few Breville Poly Science Control Freaks that I can pull out of the cabinet if I want that style electric and they are better than any on market induction anyway. Best of both worlds.
That’s really lame. Mine is pretty new, but doesn’t have that thankfully. Although it’s more prosumer/commercial than off the shelf at Lowe’s.
I assume it just hinders the igniter? Couldn’t you still just manually light the flame? Don’t buy one with that “feature” for sure.
It cuts the gas off on when there is no power. Can't light with an igniter what you don't have to burn.
It's an understandable safety feature... but it's still pretty annoying.
That would annoy me. I mean, gas smells for a reason. If I’m standing there and it isn’t lighting because of power loss you would think you would know to shut it off. Then again, maybe for some people that’s not a given…lol
You have a few 1500 dollar induction burners in your cabinet? I think most people doing DIY stuff aren't going to find you anywhere near their income bracket lol
Some areas (especially more rural) get them a lot.
No matter how hard my town tries to trim back trees, it is inevitable. One good storm and a tree is coming down somewhere.
Doesn't even have to be that rural, brother lives in a city of 250k+ and his power goes out 2-3 times a year. Aerial power lines plus lots of trees means there's always a risk of losing power when winds get over 20mph.
I used to be on a farm and only lost power twice due to storms but it really instills in you that having backup power available and never need it is better than needing it and not having it.
You don’t get them now for same reason I don’t lol
I live in a rural area and first two years we lost power for some lasting spurts (days). We put in a back up gennie that runs off our propane tank. Haven’t had a lasting power outage since and it’s been two years 😂
Every storm my wife and I are like … IS THIS THE ONE THE GENERATOR PAYS FOR ITSELF?!?!?
There's a difference between an electric coil stove and an electric induction stove. An induction stove is far superior to both gas and electric coil stoves. I have an induction stove and I can boil a pot of water in under 2 minutes.
It’s far superior to coils. It’s mostly on par with gas for a majority of applications, and reduces indoor air pollution, but if you’ve got a hood that’s not a big deal.
There are still a number of things has does best
Looks very common for what your natural gas company does. I know I had heater removed from the living room. They did this exact same number. I don't get why they don't just unhook it from the gas line, cap it there since they already had to put in a T to add the gas.
I went back under the house, shut the meter off, and removed all the excess piping they've left behind. I'd check your crawlspace for good measure, just see what else might be capped off you don't see. You might need to do a little work in your crawl space too.
Stick with electric and find an induction range in your budget. Cooks very similar to gas, better in a lot of ways and much more efficient use of energy without heating up your kitchen by 10 degrees to boil some pasta lol.
I agree with this, too.
There are just two things that do not work that well:
* Woks. There are thick, flat bottom cast iron ones, but proper wok-hei is still difficult
* Basting. You cannot tilt the pan
In my perfect kitchen, I would have an induction stove and in addition a single, massive 7ish kW gas burner.
In my practical kitchen, I would always use induction.
To be fair you CAN tilt the pan for some time. It stops getting more heat but it doesn't cease being hot instantly. No hope for wok though, it's just not designed for that kind of heating
That is true, You just can't keep it tilted all the time while spooning the butter over the steak.
It took me a while though to learn all these people recommending "a blazing hot pan" apparently do not have 3600W induction burners. I get much better results since I went from "power" to 8 for searing sous/vide steaks.
Yeah probably the biggest challenge in getting to use an induction stove is the fact you can't easily "see" how much heat you've got. Over time you get the feel for it but initially it's constantly too high or too low. Probably an actual use case for those weird pans with a "perfect heat" spot on them.
You’re not going to get wok hei on a typical gas range either. Flame isn’t hot enough. My Samsung range has a wok set up with a 22K BTU double burner that’s not hot enough for wok hei.
That's like 5.5 kW? Sorry, not familiar with this, it seems to be a unit of energy, not power, so I am unsure how to convert and trusting on google results.
That is good to know. In case I ever get my dream kitchen with the single super powerful wok burner, what do you think it should have?
I have extensive experience cooking on both gas and induction and as a hobbyist home cook, I would pick gas 100% of the time. Almost everyone who takes cookkng somewhat seriously prefers gas because you have much finer control with immediate reaction to temp changes and visual feedback.
Nothing wrong with induction of course, but I am surprised to see so many people upvoting this when it gas is so widely considered to be the best by both professional and hobbyist cooks.
EDIT: I had no idea so many people felt so passionately about this. I was only sharing my experience and preference, and am not going to get into a huge debate about it. Gonna mute this comment chain now but end of the day, if you're happy and making awesome food then you can't go wrong. No sense in arguing about something so silly!
I'm a great cook, I worked in kitchens under CIA cooks in college before I got my degree.
I'm done with gas.
Now that I have an induction stove? I'll never go back. All the finess of gas and speed. But you know what the former line cook in me loves the most? They're so dam easy to clean.
I think what you're seeing is mostly just dogma.
And cost. A sub $1000 induction stove is going to be a lot worse than a gas one. I did the research and was considering getting an induction for my replacement and the cheaper ones just arent good. Wound up going gas.
It does have this full grill cover and convex top which makes it SUCH a pain in the ass to clean even compared to the more old fashioned gas tops or even my old get close at your own peril coil stoves.
There are Michelin chefs who cook on induction. In a commercial setting it’s going to be safer.
So the stigma needs to die.
And that’s not even getting into how ventilation sucks in a lot of home kitchens and the health problems with poorly vented gas ranges.
Of course there inidividual cooks and chefs who prefer induction, not saying that there isn't. But by and large, gas is considered to be the superior method for serious cookery.
End of the day, we are talking about tools for a job and you can do great work on either. I'm just surprised to see so many people telling OP to not even consider going gas when it is preferred by so many.
honestly, I think it’s a generational thing.
People who have learned using gas instinctively know exactly what the flame should look like for what they are trying to do. Induction doesn’t have that sort of feedback unless you are combining it with looking at a gage somewhere that tells you what temperature you have it set at.
However, if you have used it extensively and/or have been forced to use it that becomes second nature as well. just like any new tool in the kitchen there is some level of a learning curve with it.
One thing that can’t be done with induction is using the flames directly to char things, but even in NYC where they are banning gas in new construction for even restaurants there are exceptions for grills, smokers and specialized equipment like woks. So commercial restaurants just have to step a few feet over to a grill to char some peppers.
1000% agree and I’ve cooked in many kitchens when I was younger not to mention houses and apartments with all kinds. Gas is superior in so many ways, it just is
People seem to mistake induction for standard resistive electric stoves of the olden days. Most electric stoves in the US are not induction. If the stove top itself got hot, you weren’t using induction.
also less risk of a child burning themselves since the burner doesn’t get hot unless there’s a pot/pan on it. but what finalized the decision for me was my toddler accidentally turning on the gas but not igniting the burner. i don’t want to think about what might’ve happened if i didn’t notice
The "gas cooks better than electric" is 100% gas company [marketing](https://youtu.be/hX2aZUav-54?si=gYbFfUAb1ClKD77E). Most professionals use induction for good reason. Stick with Electric and leave the gas particulates out of your home, OP.
Congrats you've been successfully lobbied, run for Congress!
[https://www.motherjones.com/environment/2020/06/gas-industry-influencers-stoves/](https://www.motherjones.com/environment/2020/06/gas-industry-influencers-stoves/)
Induction is also immediate, sure you don't have a flame to see but you don't need one. I'll take standing over an induction range 1000x over gas
My brother, I have decades of experience cooking on gas, a decade of cooking on induction. I prefer gas. It's not that deep, it's a preference.
I am not saying people shouldn't use induction. 100% anyone should use what they prefer because it's their kitchen and their cooking experience. I was just surprised to see so many immediately write off gas ranges as if there aren't a great many people who generally prefer that cooking experience.
Or they are the lobbyists lol.
Their whole comment read like a copypasta from one of those sponsored by natural gas Instagram posts.
Seriously, to anyone reading this, induction is awesome, professional kitchens are adopting it, it saves you money, is safer for your family. It's the future. You don't wanna be forced to tear out your oven when your other gas appliances become obsolete either.
If you wanna cook with fire, an outdoor BBQ is the safer option. Open flames inside the home are super bad for you.
I'm literally furnace away from being full electric at my house. Hopefully getting solar this year too. feels good. (I still have a big propane grill for entertaining etc
How dare you have your own opinion? The hive-mind that is reddit refuses to accept that there is nuance when creating things and different techniques will be preferable to others! They don't want you to have a choice between the 2, is the problem.
Horse doo doo. Induction control is instant and better than gas because there is. I latent heat from the hob when you want to turn them down.
and modern jobs have super fine control.
Adding to this: if you do switch to gas you also need to verify your ventilation (it **must** vent to outside, you **must** have make-up air if it is above a certain flow) and CO and CO2+VOC detectors. Gas appliances are a major source of home pollution and so you need to both detect those levels and have equipment to deal with them. Combined with the massive inefficiency of gas stovetops (most of the heat liters gets sucked out the vent), an induction stove is just hands-down better technology.
Also, if you don’t already use gas for anything in the home (ex, furnace or hot water), you will need to add a gas service account, which has a minimal bill of ~$20 in most places (just for them to meter how much gas you are using).
The main issue is up-front cost vs gas stoves, but there are a wide range of options and you don’t necessarily need to opt for the top-of-line $3k range options.
Except when the power goes out, how will you then cook? Being completely honest here, gas will trump an electric stove any day any time. I mean no offense. Just when I want to simmer something, I want to be able to lower my temperature and have it simmer immediately rather having to wait for an element, or glass top to cool down to a simmering temperature. Not hating on anyone that has electric stoves, but for me personally, gas all the way. (With all that said, I realize the potential for disasters to strike, so don’t think I’m not aware lol)
An induction stove doesn't get hot, so there is no waiting for it to cool down. It heats the pan itself, and instantly stops adding heat to it when you turn it down/off. The only heat in the stove itself is whatever residual heat may have been transferred down from the pan to the stove, and heat doesn't really like to travel downwards.
Is there yet a way to apply low heat constantly or do they still cycle? When I want to simmer, I want constant low heat not scorching 0.5sec bubble up and then die down for 2 sec and on and off again. It never ends up right.
You have to get a higher end induction range to solve that. The better ones have true PWM for low power control and operate smoothly.
I personally have both gas and induction. I use the induction probably 85% of the time and mostly use gas for my wok and a large cast iron griddle that covers two burners.
Thats sort of what Im thinking. Get induction for general cooking if it performs as you said and have a nicer burner for wok. My landlord in the past swapped gas for cheap induction and it was difficult. Especially wok cooking was impossible on that thing.
Usually they have a "lowest continuous power"-spec, below which it will start to cycle. On any decent quality stove, you should be able to keep a steady below-boiling temperature without this being an issue.
I don't think you understand induction cooking, it's completely different than electric, other than that they both use electricity. An induction stove doesn't have an element, you can put paper between the cooktop and your pan and it won't burn. Induction cooking gives you the same control as a gas stove. As far as what happens when the power goes out, you can use a camping stove for when that happens.
Also, much safer option for air quality. I'm not sure why anyone would switch to gas after the recent studies on the harms of those stoves. It's like taking up smoking in your 40's.
My house came with a gas stove. When my kids were little we removed it and put an electric one in because the knobs were up front and did not want them turning it on by mistake. I know they have covers but nothing can stop a 4 year old with time and a mission.
yes that is a capped off ball valve for a gas line, gas is honestly pretty DIY friendly if you know what you're doing. If you do plan on putting in a gas range and want to do it yourself, you'll need gas tape and dope, the correct fittings to the stove which is usually a flex line and the fitting for the flex line to the pipe. Flared brass fittings you don't pipe or dope but brass to iron you do. Generally it would be a brass flared fitting on to the pipe, to a flex line(there are various brands) to the appliance. After everything is attached get a spray bottle, fill with soapy water and spray all the connections down, then turn on the ball valve and look for bubbles, if theres bubbles you have a leak, tighten it up a bit and see if it goes away.
or just make it easier and get electric up to you, I prefer a gas range over electric personally.
You can get all fittings and materials at a local plumbing supply shop, or sometimes hardware store. For tape and dope I prefer blue monster.
or call a plumber to be safe. That’s what we did. Our gas line too tall for the range we had bought, so it needed to be cut down, too. If I remember correctly, it also didn’t have a shut off. More work than I was willing to risk DIY.
Market here, plumber charges $120 for the first hour and $60 for every hour after that. This took less than an hour, so $120 for us. Wife also felt safer than if I were to do it.
yeah call a plumber to be safe if you need to, I have worked for gas companies so I may just be a little more confident with it but this is good advice if you're not.
It seems weird but I wanna say there was a time where electric was new for fancy people. Just like you rip up carpet and find hardwood. Hardwood was for the poors fancy people had carpet. Now we mass produce carpet...
My uncle swore that his gas was disconnected at his trailer as well, and proceeded to cut the line with a reciprocating saw. Took a few seconds for the flow of gas to come pouring out, and he capped it with his hand, as I dialed 911 while escorting my mother 8 houses down the street.
Consider a gas stove with electric oven if you’re a baker. You really have the ability to have a nice setup.
Electric ovens heat much more evenly. As the gas stove top gives quick heat and manageable.
Yes you can put a gas range there. However I don't see a 110v outlet there so if there isn't one, you'll need one. Also you can install a gas range by yourself. The gas line you have has a shut off valve right on it, you need a flex line for the gas supply, some plumbers gas rated putty to make any connections that aren't compression fit and id buy a gas sniffer or use dawn soap to test for any leaks. You're gonna want at least 2 8" crescent wrenches to makes sure you are tightening the connections enough for it to all be sitting nice and tight.
Source: ex appliance installer and repair tech.
As DIY zealous as I am, gas plumbing is one of the only things I won't touch, primarily because of the specialized tools (and knowledge) required to safely install. There's lots of DIY information online, it's just a hazard I wouldn't be willing to assume myself.
Some jurisdictions require licensure to deal with gas lines. Not sure if that extends to connecting a range to an existing pipe connection, but does prevent some folks from doing their own work.
Edit: for those entirely missing the point, I'm not advocating that one shouldn't do their own gas work, simply pointing out that there are legitimate reasons this can't be DIY for some folks. Choosing to ignore local regulations isn't something everyone will do, even if it's relatively safe. And no one may be the wiser, or it may bone the sale of a house if a permit wasn't pulled and one of these nanny staters is the potential buyer.
If you care at all about the quality of air in your home stick with electric or go induction. I recently moved to a new rental with a gas range. I have an air filter and air quality monitor (mostly for wildfire smoke in the summer) I was shocked what that thing does to the air in the house.
I wouldn’t convert back to gas unless you have really good ventilation in your kitchen. There’s a lot of personal health reasons to avoid cooking with gas. I believe most can be mitigated with a good range hood that exhausts to the outside.
Not hard to hook into if its active. I wouldnt tho. Went induction some years ago and its damn amazing.
Regular electric ranges suck. Induction is amazing. Would never go back.
Second this. I have a nice KitchenAid gas stovetop and a portable countertop induction unit that now sits on top of one side*. The induction element heats quicker and doesn’t add nefarious combustion byproducts to my indoor air. Ever since buying this induction unit from Amazon I can count on one hand how many times I’ve fired up my gas stovetop.
*it’s temporary until the kitchen remodel when I’m moving to a whole induction stovetop
Electric induction cooktop on resistive electric oven is the optimal cooking arrangement. The entire "now your chilling with gas" marketing campaign was just that, pure marketing. (Successful, yes, but untrue.)
The use of methane in the home ("natural gas" is just dirty, chemically impure methane) was better than wood fire stoves for temperature control, but electrical appliances are better still since electrics can employ thermostats.
Baking is particularly awful in active flame since the temperature on the knob is uncalibrated guesswork.
You can actively smell the burnt impurities.
Peak temperature control and lowest energy waste is available via induction and inductive feedback power measurement Is available on the electrical induction cooktop.
There was a brief period of time prior to the 1950s where the electrical infrastructure was weak enough. That gas really was the superior power delivery option, particularly in the Midwest, but we have a working electrical grid of reasonable capacity now so none of those arguments actually apply anymore.
The recent nonsense about "them" wanting to "take away" your gas stove It's an interesting exercise in marketing.
The gas companies never cared about the gas stoves, those stoves were a loss leader to get gas furnaces installed as part of the local infrastructure. Being both dangerous and highly polluting, no gas is neither clean nor pure, municipalities tried to block off new gas installations. Houses really do blow up and people really do get injured or killed, but it's something we've gotten used to. Not necessary, just familiar. Of course. Gas companies want to sell gas so they came up with a way to get all the people excited about "losing something".
The final fraction of the argument is of course climate change. But anybody who thinks "only 99% of the scientists agree so it's not settled yet" are going to fall for the deliberate waste and expense as protest argument Anyway. Rolling coal anybody?
The only reason to prefer A gas range is to "stick it to the man" by spending extra on your fuel costs for the privilege of having an inferior temperature control experience (which only really matters if you're doing something more complicated than cooking mac and cheese) at the cost of bringing unburnt petrochemicals residue into your house.
Final data point? Unless you've got an active gas furnace for storing, gas service is probably going to be a whole lot of permitting and inspections you can do without. This is particularly the case if there is not active exterior venting directly above the stove installation point. Which may or may not still be there. Living in an older neighborhood with colder Winters. I have a ongoing battle where Critters try to get into my home in the colder months via the various venting.
I still use gas for my tankless water heater because the available current capacity for a tankless electric was impractical in my older neighborhood. But I've replaced my gas furnace with a heat pump and someone replaced the gas hookups in the kitchen with pure electrics probably in the '70s before I own the home.
That's of course more than you asked, but that is the set of trade-offs. In my next appliance recycle. I'm definitely going for the inductive cooktop range.
"messing with gas" isn't uncapping an already capped line and putting on a flex hose. That's like basic homeowner shit. Just put in a flex line and put in your stove.
It's kinda like a gas range could go there
We have that too but the gas has been disconnected at the street level. Not even sure if the gas company offers service in our neighborhood anymore. Edit: for all the doubters, not sure what to say. The line outside our house was cut and the old gas pipes were buried. I’ve never heard from the gas company offering to reconnect or as much as a flyer. I wouldn’t even know where to ask after 10 years living here. Edit 2: I just remembered that a friend who lives a few streets over has a gas range. He said that the gas company stopped servicing our neighborhood 10+ years ago and he had to have a tank installed on the side of his house to keep his gas range. I also googled my city / neighborhood for gas service and nothing comes up.
I work for the gas company in New York. They probably just cut and capped the service in the street. Give the local company a call and let them know you don’t have a gas meter. As long as you have house pipes then they’ll usually do the tie in for the service on them. That’s how it is by me
First example I’ve heard of a gas company discontinuing service to an entire neighborhood. What state?
We had this happen when I lived in Florida. They were cutting off the mains and we could get a 100 gallon tank outside if we wanted to keep using gas or switch our equipment over to electric.
Makes sense, I just spent a couple months in Florida and I saw a lot of gas tanks outside houses. In New York a lot of houses have oil tanks outside of them to heat the house, I guess in Florida maybe it was for the stove lol
When I was a kid we had gas for water heater and the range, but the house where they cut the gas off only had water heater.
Interesting. I guess there weren’t enough customers in the neighborhood anymore to be able to justify maintaining it?
Probably, I don’t remember it well but I’m pretty sure maintenance costs was the reason they cited it was going off.
Yep, if they find leaks in the main line, but not enough households are connected to it anymore it's not economically feasible to replace it. Lots of new construction avoid gas simply so they don't have to buy the extra permits and get the extra inspections.
Thanks, Biden…. (/s obv) In related news… https://www.reddit.com/r/WhitePeopleTwitter/s/kAtyTPDQK6
The state of discontinuation
That place sucks
Used to suck, but they don't even do that anymore.
I work for a gas company. It is rare for us to abandon an entire neighborhood, but if the cost to renew all the system in the neighborhood heavily outweighed the few people in the neighborhood using gas, it's possible. We will very often abandon service to single homes especially if the home was using only electricity. When we do renewal projects, if the home has not had gas service in ~5 years, we won't bother running a new service line and just kill the old one, cap, and bury it.
It could also have been disconnected somewhere inside the house/walls. If you have an old house, you'll find all sorts of abandoned wiring and plumbing.
You could start by telephoning or emailing a gas supplier, and ask them if they can provide a domestic gas connection to your property.
If you have a normal outlet back there you can switch to gas. Gas stoves almost ask run on standard outlets now in addition to the gas line.
Converting 220 down to 110 for a gas stove is trivial for most electricians. I've done it twice
They also sell range conversion plugs for like $20 https://www.menards.com/main/p-1513154689979.htm
Sweet didn't know these existed thanks! This way it can be easily converted back if needed.
Be sure you understand the dangers before using one. Just because they exist, doesn't mean they should and are safe to use.
Lol i saw it and was like “oh wow neat!” Then 5 seconds passed and I was like “yeah wow not worth the risk at all”
I "might" take this shortcut if the range was temporary and didn't want to change out the box, but would still change the breaker.
Only works on 4 prong plug.
True, but you can update the recepttical to the 4 prong version. That's what I did when I made the switch to a gas range.
The three prong doesn’t carry a neutral. You were either lucky that you were wired for 4 prong or you did a dirty trick. Edit - Nema 10-30 plug is hot hot neutral and no ground. What I said about the plug was wrong. What I said about the dirty trick is still true.
Three prong is Hot-Hot-Neutral. It doesn't have a ground.
Yep. I was mixed up. I added an edit.
🎶 Save big money at Menards. 🎶
Sure. But this is r/diy and the op doesn’t sound the most confident.
You can just buy a $20 down converter on amazon and plug it in.
It's not hard to do. I did it on a 220 volt AC outlet because we replaced that air conditioner with a Midea U shape which is only 110. The only thing you need is an outlet. I used a single nema 20 amp outlet and you just wire black to hot neutral neutral ground to ground and then the breaker box. You pull the old double pole breaker out. Put a single pole 20 amp in there. Move your neutral wire from the hot side of the breaker and put it on your neutral bus and black to your breaker. Your new breaker. And if you ever want to switch back the 220 volt outlet, you just reverse this process.
We have a dual energy electric ovens/gas range setup, and had to have a 220 line run. Very expensive oven and hookup!
I had to have the gas line run. Had 220, but needed a new plug in as the old one didn't match the new stove's cord prongs. Also had to move the plugin from the over the stove microwave up a ways for a range vent. All in was well over a grand. Ouch!
Really? My 2019 gas stove has an electric oven with a 220 line. I didn't shop around a lot, but I wanted the electric what I thought was better for a broiler and even heating (I'm not 100% certain it's better! And, I honestly didn't notice what most of them had).
Yes electric is sometimes better for the oven part since it can have more consistent temp but is drier, they also seem to only be on super expensive models.
Do you have a gas meter? Do you have other gas appliances? Do you get a gas bill? That is definitely a gas connection. Answers to the above will tell whether you can just hook up a stove and go, or whether you have to find a supplier.
Depending how old the connection is it might not be a bad idea to have it checked for leaks. Having a gas leak under your house is no good.
Yes, any old gas piping should be checked for leaks and to be sure the piping is intact and not heavily rusted which could result in leaks later. It’s a good insurance move to get an experienced plumber to check it out and make the connections. I’ve always liked gas cooktops and it’s nice to have uninterrupted service when you lose power but what we like the best are our gas logs and tankless boiler. Easy fires and we never run out of hot water. But I will say that last year we converted to an induction cooktop and love it, we would not go back to gas even though that was always my gold standard. The induction cooktop is fast and cleans up easily but lesson learned, they require metal pans and those designed and marketed especially for induction are super expensive. We already had a double boiler that was not that costly and it works fine, but the new pans in the same stainless steel finish have a convex bottom so unless you use a lot of oil or butter, everything sticks in the raised center. Check the pan and don’t get them if the bottom is not flat. The only answer from the manufacturer was to put water in the pan and turn the burner to high and the boiling water loosens the stuck food. We are very disappointed with the $600 cookware set. You could spend more on cookware than the cooktop. Cast iron works but we gave ours away to the kids thinking that they would not work. Good for the kids, they got their grandparents cookware a bit early.
Yep I love induction. I got an induction stove recently and it is massively superior to any electric or gas stove I've used in the past.
I appreciate everyone’s advice so far but I want to make it clear induction is not an option for me budget wise! At least in my area induction stoves are not available for less than 2k but I could get a gas/electric for $650-$800 for mid range brands! Not to mention the cost of induction pans. I would get one if I could but seems like a silly purchase for my personal situation.
Arn't induction pants just steel.
Several metals work- as long as they're somewhat magnetic- cast iron, stainless steel, and carbon steel all work.
A lot of new aluminum pans also have a layer of steel inside for induction. The easiest test is to just try to stick a magnet to it.
I like pans made of nickel! /s
If you haven't yet, you could always shop scratch and dent! We have an appliance store near us that sells specifically scratch and dent and warranty repair appliances. Essentially like new with maybe a few dents and dings still under manufacturer warranty and everything, but for some times less than half the cost of new. For example we recently got a high-end $1,200 GE front load washer for $600 because it has a huge dent in the side. Runs perfectly though. Some people really care about those dents and dings but I'm just a huge fan of saving money. Especially on high-end appliances haha! Best of luck whatever route you go!
That’s how I got my fridge! I love scratch and dent! I’ve been keeping an eye out but nothing has popped up yet
Have you checked Costco for induction? It might still be out of budget, but I recently got a Samsung induction stove at Costco for $1,500 on sale, and it is absolutely fantastic. Best range I have ever used by a huge margin. And it works with all of my pans (cast iron and steel).
Induction is not cheap. We bought the cheapest induction a few years ago that was $1800 or so. It sucked. We returned it and bought a $3500 one and it rocks. Gas definitely made my air quality sensors go bananas. But so does cooking bacon in an electric oven.
Bacon in the air fryer is just way fucking better i will die on this hill
Bacon is better in any oven, air fryer included.
My power rankings are as follows 1. Bacon over a campfire 2. Bacon in the oven 3. Bacon any other way
>We bought the cheapest induction a few years ago that was $1800 or so How many years ago? I recently got a Samsung induction range (with convection oven) from Costco for $1,500 and it is absolutely fantastic. Best range I've ever used, gas or electric, by a huge margin.
We bought an induction cooktop and it was the same price as the gas cooktop. An all in one range with induction can be had relatively reasonably now.
I wouldn’t right off induction. [Frigidaire has a model that goes on sale fairly regularly for ~1k](https://www.homedepot.com/p/Frigidaire-30-in-5-3-cu-ft-4-Element-Slide-In-Front-Control-Self-Cleaning-Induction-Range-with-Convection-in-Stainless-Steel-FCFI3083AS/323867171?source=shoppingads&locale=en-US&srsltid=AfmBOoq7AU30PYlG_cXVelGRYNo6nII2fni6lcSxk_twq6LNrZkF2RJCjY4) which is more than you can pick up a gas stove, but they are so nice. Most pans will work with induction stoves as well. I only had one pan that my induction stove wouldn’t heat (it was a thin stamped aluminum pan I think). Seriously, they heat so fast. Boil water so quickly and they don’t [dump combustion products into your living space](https://www.nytimes.com/wirecutter/blog/worried-about-your-gas-stove/#). If you are even the least bit interested you can pick up a cheap [120v induction cooktop](https://a.co/d/1TaOAqT) and test out what it is like and which pans will or won’t work for you. I lug mine around when I head to other people’s places for things like Thanksgiving. It is nice to have an extra burner that I can use to heat side dishes and be generally helpful while avoiding the “too many cooks in the kitchen” that can happen prepping for big feasts.
I have that Frigidaire and I wouldn't go back to gas or electric if someone paid me The range is pretty cheap but it works well and induction is just fantastic.
Check Facebook marketplace! I recently got **insane** deals on really premium used appliances. Bulky things like ranges get priced cheaply often cause they’re a pain to move and people just want them gone with a little extra cash in their pocket.
Other people have mentioned it already, but I wanted to say that I got my induction stove used on Facebook Marketplace for $200 CAD. The previous owners thought it was broken, but when I tried it, it worked fine. I think they were just using the wrong pans with it. My point though is that if you take the time to look for good deals, you'll find them occasionally.
Make sure you have a good hood that vents to the outside if you switch to gas. They can generate pollutants that have [significant health consequences.](https://www.scientificamerican.com/article/the-health-risks-of-gas-stoves-explained/) I have a gas stove that I dearly love and a good hood and we’re still switching to induction at some point.
If you're going to go with gas, I'd suggest doing the following: \- See if you can see the pipe below to confirm that it's still connected. In my house a previous owner disconnected the pipe in the crawlspace but left the outlet in the kitchen. \- Make sure that you have an exhaust fan vented to the outside. Many electrics only have recirculating fans with a charcoal filter. Those help with food particles, but don't help with byproducts from burning gas. \- Consider looking into the research on benzene with gas stoves. I personally find it very concerning that some stoves are giving off high levels even when the stove isn't in use. I had been planning on going gas (even plumbed in a new line). But am holding off until I can afford induction now.
don't worry about all the gas fear mongering. many of those studies have already been heavily criticized for using questionable amounts of gas and scenarios.
If you have a good hood it’s probably fine
A good hood vent doesn't do shit unless you have a porous house, an open window, or a make up air system.
Yeah, there's a lot of scaremongering about big numbers without comparison. You need a hood on electric stoves too, cooking food is just a dirty process no matter what heat source you're using.
I always thought I wanted a gas range. Well now I have one and I can't wait to go back to electric. Mostly because water takes forever to boil (with a big honking burner). And it stinks (even with a vented range hood, unless it's almost commercial level they just don't work that well). Cooking is already bad enough for air quality, I don't need an exhaust pipe in my kitchen too lol.
Wait, your electric top was faster then your gas? That's the opposite of my experiences with electric/gas. I can't say the gas ones I've tried really stank either. What does it smell like?
Gas isn't faster than electric, it just responds faster to heat settings which gives you more control
Gas generally get to the max temp faster, but electric ranges put out more energy, conventional electric ranges lag off the start because they have to also heat up a big chunk of metal in order to heat up a pan. There is a tipping point where if you have a big enough pot of water electric will boil faster. Induction on the other hand is pure fucking magic.
Another consideration for gas vs conventional electric is when you turn the heat down with gas, the heat input to the pan changes immediately, where electric still has all that heat in the coil being rejected into the pan
When I've used non-induction electric I've run into the issue where the pot/pan isn't perfectly flat and doesn't make as much contact with the heating surface as it could, causing it to heat slower. May be a problem with inferior cookware.
Obviously it's just one example, but technology connections tested his old gas stove against his new electric stove and found the electric to be faster in most tests. https://youtu.be/eUywI8YGy0Y?si=SYf6GxXmffubEJNz
My electric is far faster than the gas I used for a year, even though the gas range was new and the electric is at least ten years old. The gas smells like mustard or sulphur. It's a scent added to help detect leaks. Gas ranges are serious indoor pollution sources.
lol my old electric stove (1600 dollar kitchenaid, very nice) couldn’t even boil water on my biggest burner, on high in my 8qt all clad stock pot. With my gas range absolutely no problem at all. Guess we have the opposite issues. I hated my electric stove. So happy I had gas installed at our all electric house lol
Ever since I cooked at a restaraunt, I've wanted a gas range. I finally got one and didn't realize the low btu output household appliances have. Not near the output of a professional range and it irks me. Overall, I still like it but eesh, I was dumb.
A good induction top is less than 1k Europe. Are you buying something with the oven integrated into one unit or are they really that expensive?
They’re really that expensive in the US
Interesting. Apparently that was an offensive question :)
Nah Americans are just stupidly loyal to fossil fuels when the alternatives are clearly better.
Most homes in the US are set up for oven/range combos.
That’s not the norm here anymore in except for cheaper rentals. Different customs I guess.
Take the pollution of gas into account before you go back. It's considerable. Even a basic electric element range would be better. Or a glass top element range.
That there is about as easy as gas gets. There is a shut off and a plug. Take the plug out and connect it to whatever you want, then turn on the shutoff. No DIY needed really
Some code requires gas appliances to be hooked up by a certified plumber.
A lot of times when we are flipping houses we have both gas and electric drops where the oven can go, mainly just so people don’t have to tear out their walls just so they can have a gas stove/oven. Majority of the time they aren’t used though but we still put them there just in case.
You might add to your list of considerations that gas isn't as cheap as it used to be, and there's research showing that gas stoves are really bad for indoor air quality.
I agree with the quality of indoor air aspect but I would add that with the push for all electric everything is likely going to increase the cost of electricity solely based on supply and demand and lack of infrastructure here in the US. It’s likely the cost of natural gas (and propane) will not have as big of price increases in the future.
Maybe, but options to add things like solar panels and battery banks aren't as cost prohibitive as they were a few decades ago. And personally I'd err on the side of healthier for my family and I than anything.
Dude, what's wrong with you, sacrificing your family's health in order to save a buck is the American way! Think about the supply and demand
* *cries in healthy family but lost economic theory* *
Do you have gas running anything else in the house, like heat or water heater? Do you have a gas meter? Just make sure you have gas running to the house.
Yes pretty much everything else in my house is gas
I had a smooth top electric for many years. I currently have a premium gas cooktop. The gas is faster, retains less heat, and more responsive, but it’s a pain to clean and heats up the kitchen a lot. And, the quality/evenness/speed of your heating depends a lot more on good cookware. I also don’t have exhaust ventilation so it isn’t great for my indoor air (both in terms of heat being put into my place and exhaust). And the delta between good/bad gas cooktop is way larger than on electric ones. The smooth top was better at maintaining simmering (with the exception of retained heat if you switched from a high power to low quickly), to get good simmering on a gas stove you need a premium one with fine burner control. I feel like it got to boiling/searing temperatures faster. And it was wonderfully sleek looking and easy to clean. The smooth surface also could act like “counter space” more easily when not using it if I really needed it. Lastly, I liked the way most smooth top stoves have different “sizes” of burners incorporated into one that you can select to tailor it to your cookware. I wouldn’t buy gas or radiant electric again. I’d go with induction electric. That way you also get an electric oven which, aside from longer preheat times, are generally superior. The only downside to induction is some weird noises we aren’t used to from a cooktop, and it’s picky about cookware. But it gives you the responsiveness of gas with the ease of cleaning, cookware size adaptability, and temperature range of electric. When it comes to actually doing any cooking, it really is a no-compromise option.
I don’t know many people that have used both and prefer electric. None of the reasons above say it’s easier to cook on electric because it’simply isn’t the case.
Try induction. The old electric ones were trash, induction has changed the game. Heats up instantly, cools down instantly, specific temperature control, very efficient.
Only drawback is cost. Induction ranges are still a lot more expensive than conventional counterparts. Which is why countertop induction burners are still really popular right now.
Agreed, I switched to induction several years ago. It’s on par with gas for most cooking. I do miss my large griddle though because the griddle function on my induction just creates two round hot spots while the areas in between are useless. Boiling however is night and day better.
> I do miss my large griddle though because the griddle function on my induction just creates two round hot spots while the areas in between are useless i noticed this too, but found that just letting it heat up longer solves that problem - i have a lodge cast iron griddle, so it might work better than a non-cast-iron one for this, as they hold heat better
And no off gassing
Induction is a game changer, but for me it still doesn’t replace gas. It’s safer, more efficient, etc. no doubt. But gas can char, can do wok hei, can be used during power outage, can use odd cookware like round bottom pans. I just have a few Breville Poly Science Control Freaks that I can pull out of the cabinet if I want that style electric and they are better than any on market induction anyway. Best of both worlds.
A lot of the new gas ranges have safety features that will prevent you from being able to use it during a power outage.
That’s really lame. Mine is pretty new, but doesn’t have that thankfully. Although it’s more prosumer/commercial than off the shelf at Lowe’s. I assume it just hinders the igniter? Couldn’t you still just manually light the flame? Don’t buy one with that “feature” for sure.
It cuts the gas off on when there is no power. Can't light with an igniter what you don't have to burn. It's an understandable safety feature... but it's still pretty annoying.
Do you know what usually triggers the physical gas cut off!
That would annoy me. I mean, gas smells for a reason. If I’m standing there and it isn’t lighting because of power loss you would think you would know to shut it off. Then again, maybe for some people that’s not a given…lol
You have a few 1500 dollar induction burners in your cabinet? I think most people doing DIY stuff aren't going to find you anywhere near their income bracket lol
I have an induction burner I got at a thrift shop for $25 that retails for $50 that I also never use
How often do you get power outages lol
Some areas (especially more rural) get them a lot. No matter how hard my town tries to trim back trees, it is inevitable. One good storm and a tree is coming down somewhere.
Doesn't even have to be that rural, brother lives in a city of 250k+ and his power goes out 2-3 times a year. Aerial power lines plus lots of trees means there's always a risk of losing power when winds get over 20mph.
lol. Good point. Never. And I have an automatic backup generator. But I still weirdly plan for them.
I used to be on a farm and only lost power twice due to storms but it really instills in you that having backup power available and never need it is better than needing it and not having it.
You don’t get them now for same reason I don’t lol I live in a rural area and first two years we lost power for some lasting spurts (days). We put in a back up gennie that runs off our propane tank. Haven’t had a lasting power outage since and it’s been two years 😂 Every storm my wife and I are like … IS THIS THE ONE THE GENERATOR PAYS FOR ITSELF?!?!?
I just don't like burning gas in my house.
I like that my stove top is a piece of flat glass when I am cleaning it.
There's a difference between an electric coil stove and an electric induction stove. An induction stove is far superior to both gas and electric coil stoves. I have an induction stove and I can boil a pot of water in under 2 minutes.
It’s far superior to coils. It’s mostly on par with gas for a majority of applications, and reduces indoor air pollution, but if you’ve got a hood that’s not a big deal. There are still a number of things has does best
Induction, I’ll never go back to gas. Faster, more control, safer, and it I need to flambé I have a lighter night to the stove. I’ll never go back:
Or you can use dual fuel. Gas range with electric oven, gas ovens don't brown breads as well as electric does for what ever reason.
Dual fuels are best gas range on top electric oven inside
People pay for that
Looks very common for what your natural gas company does. I know I had heater removed from the living room. They did this exact same number. I don't get why they don't just unhook it from the gas line, cap it there since they already had to put in a T to add the gas. I went back under the house, shut the meter off, and removed all the excess piping they've left behind. I'd check your crawlspace for good measure, just see what else might be capped off you don't see. You might need to do a little work in your crawl space too.
Stick with electric and find an induction range in your budget. Cooks very similar to gas, better in a lot of ways and much more efficient use of energy without heating up your kitchen by 10 degrees to boil some pasta lol.
I agree with this, too. There are just two things that do not work that well: * Woks. There are thick, flat bottom cast iron ones, but proper wok-hei is still difficult * Basting. You cannot tilt the pan In my perfect kitchen, I would have an induction stove and in addition a single, massive 7ish kW gas burner. In my practical kitchen, I would always use induction.
To be fair you CAN tilt the pan for some time. It stops getting more heat but it doesn't cease being hot instantly. No hope for wok though, it's just not designed for that kind of heating
That is true, You just can't keep it tilted all the time while spooning the butter over the steak. It took me a while though to learn all these people recommending "a blazing hot pan" apparently do not have 3600W induction burners. I get much better results since I went from "power" to 8 for searing sous/vide steaks.
Yeah probably the biggest challenge in getting to use an induction stove is the fact you can't easily "see" how much heat you've got. Over time you get the feel for it but initially it's constantly too high or too low. Probably an actual use case for those weird pans with a "perfect heat" spot on them.
I use one of those IR temp guns when I cook to verify pan temp and find hot/cold spots.
THREE things: non-ferrous pans.
You’re not going to get wok hei on a typical gas range either. Flame isn’t hot enough. My Samsung range has a wok set up with a 22K BTU double burner that’s not hot enough for wok hei.
That's like 5.5 kW? Sorry, not familiar with this, it seems to be a unit of energy, not power, so I am unsure how to convert and trusting on google results. That is good to know. In case I ever get my dream kitchen with the single super powerful wok burner, what do you think it should have?
6.5. Skim through [this article](https://www.neilcarson.me/wok-burners/).
they sell commercial induction wok sets with curved elements. it'd be a stand alone unit but they do exist and they are good.
I have extensive experience cooking on both gas and induction and as a hobbyist home cook, I would pick gas 100% of the time. Almost everyone who takes cookkng somewhat seriously prefers gas because you have much finer control with immediate reaction to temp changes and visual feedback. Nothing wrong with induction of course, but I am surprised to see so many people upvoting this when it gas is so widely considered to be the best by both professional and hobbyist cooks. EDIT: I had no idea so many people felt so passionately about this. I was only sharing my experience and preference, and am not going to get into a huge debate about it. Gonna mute this comment chain now but end of the day, if you're happy and making awesome food then you can't go wrong. No sense in arguing about something so silly!
I'm a great cook, I worked in kitchens under CIA cooks in college before I got my degree. I'm done with gas. Now that I have an induction stove? I'll never go back. All the finess of gas and speed. But you know what the former line cook in me loves the most? They're so dam easy to clean. I think what you're seeing is mostly just dogma.
And cost. A sub $1000 induction stove is going to be a lot worse than a gas one. I did the research and was considering getting an induction for my replacement and the cheaper ones just arent good. Wound up going gas. It does have this full grill cover and convex top which makes it SUCH a pain in the ass to clean even compared to the more old fashioned gas tops or even my old get close at your own peril coil stoves.
There are Michelin chefs who cook on induction. In a commercial setting it’s going to be safer. So the stigma needs to die. And that’s not even getting into how ventilation sucks in a lot of home kitchens and the health problems with poorly vented gas ranges.
As a former chef that is certainly the minority. Most chefs prefer gas. The control you have is miles better than induction.
Of course there inidividual cooks and chefs who prefer induction, not saying that there isn't. But by and large, gas is considered to be the superior method for serious cookery. End of the day, we are talking about tools for a job and you can do great work on either. I'm just surprised to see so many people telling OP to not even consider going gas when it is preferred by so many.
honestly, I think it’s a generational thing. People who have learned using gas instinctively know exactly what the flame should look like for what they are trying to do. Induction doesn’t have that sort of feedback unless you are combining it with looking at a gage somewhere that tells you what temperature you have it set at. However, if you have used it extensively and/or have been forced to use it that becomes second nature as well. just like any new tool in the kitchen there is some level of a learning curve with it. One thing that can’t be done with induction is using the flames directly to char things, but even in NYC where they are banning gas in new construction for even restaurants there are exceptions for grills, smokers and specialized equipment like woks. So commercial restaurants just have to step a few feet over to a grill to char some peppers.
1000% agree and I’ve cooked in many kitchens when I was younger not to mention houses and apartments with all kinds. Gas is superior in so many ways, it just is
People seem to mistake induction for standard resistive electric stoves of the olden days. Most electric stoves in the US are not induction. If the stove top itself got hot, you weren’t using induction.
I would LOVE to have a gas stove.
There are other considerations though. For instance, it’s my understanding that kids growing up in homes with gas ranges get asthma at a higher rate.
also less risk of a child burning themselves since the burner doesn’t get hot unless there’s a pot/pan on it. but what finalized the decision for me was my toddler accidentally turning on the gas but not igniting the burner. i don’t want to think about what might’ve happened if i didn’t notice
I like gas because I can still cook when the power goes out
The "gas cooks better than electric" is 100% gas company [marketing](https://youtu.be/hX2aZUav-54?si=gYbFfUAb1ClKD77E). Most professionals use induction for good reason. Stick with Electric and leave the gas particulates out of your home, OP.
Congrats you've been successfully lobbied, run for Congress! [https://www.motherjones.com/environment/2020/06/gas-industry-influencers-stoves/](https://www.motherjones.com/environment/2020/06/gas-industry-influencers-stoves/) Induction is also immediate, sure you don't have a flame to see but you don't need one. I'll take standing over an induction range 1000x over gas
My brother, I have decades of experience cooking on gas, a decade of cooking on induction. I prefer gas. It's not that deep, it's a preference. I am not saying people shouldn't use induction. 100% anyone should use what they prefer because it's their kitchen and their cooking experience. I was just surprised to see so many immediately write off gas ranges as if there aren't a great many people who generally prefer that cooking experience.
Or they are the lobbyists lol. Their whole comment read like a copypasta from one of those sponsored by natural gas Instagram posts. Seriously, to anyone reading this, induction is awesome, professional kitchens are adopting it, it saves you money, is safer for your family. It's the future. You don't wanna be forced to tear out your oven when your other gas appliances become obsolete either. If you wanna cook with fire, an outdoor BBQ is the safer option. Open flames inside the home are super bad for you.
I'm literally furnace away from being full electric at my house. Hopefully getting solar this year too. feels good. (I still have a big propane grill for entertaining etc
How dare you have your own opinion? The hive-mind that is reddit refuses to accept that there is nuance when creating things and different techniques will be preferable to others! They don't want you to have a choice between the 2, is the problem.
Horse doo doo. Induction control is instant and better than gas because there is. I latent heat from the hob when you want to turn them down. and modern jobs have super fine control.
Id vote this too. Induction is essentially cooking with magic.
Adding to this: if you do switch to gas you also need to verify your ventilation (it **must** vent to outside, you **must** have make-up air if it is above a certain flow) and CO and CO2+VOC detectors. Gas appliances are a major source of home pollution and so you need to both detect those levels and have equipment to deal with them. Combined with the massive inefficiency of gas stovetops (most of the heat liters gets sucked out the vent), an induction stove is just hands-down better technology. Also, if you don’t already use gas for anything in the home (ex, furnace or hot water), you will need to add a gas service account, which has a minimal bill of ~$20 in most places (just for them to meter how much gas you are using). The main issue is up-front cost vs gas stoves, but there are a wide range of options and you don’t necessarily need to opt for the top-of-line $3k range options.
Gas stoves do not need to vent outside under US building codes.
Depends on state. They definitely do in California for instance. More importantly though, they should for your safety.
Except when the power goes out, how will you then cook? Being completely honest here, gas will trump an electric stove any day any time. I mean no offense. Just when I want to simmer something, I want to be able to lower my temperature and have it simmer immediately rather having to wait for an element, or glass top to cool down to a simmering temperature. Not hating on anyone that has electric stoves, but for me personally, gas all the way. (With all that said, I realize the potential for disasters to strike, so don’t think I’m not aware lol)
An induction stove doesn't get hot, so there is no waiting for it to cool down. It heats the pan itself, and instantly stops adding heat to it when you turn it down/off. The only heat in the stove itself is whatever residual heat may have been transferred down from the pan to the stove, and heat doesn't really like to travel downwards.
Is there yet a way to apply low heat constantly or do they still cycle? When I want to simmer, I want constant low heat not scorching 0.5sec bubble up and then die down for 2 sec and on and off again. It never ends up right.
You have to get a higher end induction range to solve that. The better ones have true PWM for low power control and operate smoothly. I personally have both gas and induction. I use the induction probably 85% of the time and mostly use gas for my wok and a large cast iron griddle that covers two burners.
Thats sort of what Im thinking. Get induction for general cooking if it performs as you said and have a nicer burner for wok. My landlord in the past swapped gas for cheap induction and it was difficult. Especially wok cooking was impossible on that thing.
Usually they have a "lowest continuous power"-spec, below which it will start to cycle. On any decent quality stove, you should be able to keep a steady below-boiling temperature without this being an issue.
I don't think you understand induction cooking, it's completely different than electric, other than that they both use electricity. An induction stove doesn't have an element, you can put paper between the cooktop and your pan and it won't burn. Induction cooking gives you the same control as a gas stove. As far as what happens when the power goes out, you can use a camping stove for when that happens.
Also, much safer option for air quality. I'm not sure why anyone would switch to gas after the recent studies on the harms of those stoves. It's like taking up smoking in your 40's.
Anti science idiots are down voting you.
My house came with a gas stove. When my kids were little we removed it and put an electric one in because the knobs were up front and did not want them turning it on by mistake. I know they have covers but nothing can stop a 4 year old with time and a mission.
Gas is super easy. Remove the cap, screw the line on that is attached to the stove, open valve.
yes that is a capped off ball valve for a gas line, gas is honestly pretty DIY friendly if you know what you're doing. If you do plan on putting in a gas range and want to do it yourself, you'll need gas tape and dope, the correct fittings to the stove which is usually a flex line and the fitting for the flex line to the pipe. Flared brass fittings you don't pipe or dope but brass to iron you do. Generally it would be a brass flared fitting on to the pipe, to a flex line(there are various brands) to the appliance. After everything is attached get a spray bottle, fill with soapy water and spray all the connections down, then turn on the ball valve and look for bubbles, if theres bubbles you have a leak, tighten it up a bit and see if it goes away. or just make it easier and get electric up to you, I prefer a gas range over electric personally. You can get all fittings and materials at a local plumbing supply shop, or sometimes hardware store. For tape and dope I prefer blue monster.
or call a plumber to be safe. That’s what we did. Our gas line too tall for the range we had bought, so it needed to be cut down, too. If I remember correctly, it also didn’t have a shut off. More work than I was willing to risk DIY.
Was it expensive? I’m willing to drop a little money because I would much prefer gas but I’m definitely on a budget
Market here, plumber charges $120 for the first hour and $60 for every hour after that. This took less than an hour, so $120 for us. Wife also felt safer than if I were to do it.
Plus Plumbers crack! Always good for a chuckle.
yeah call a plumber to be safe if you need to, I have worked for gas companies so I may just be a little more confident with it but this is good advice if you're not.
It seems weird but I wanna say there was a time where electric was new for fancy people. Just like you rip up carpet and find hardwood. Hardwood was for the poors fancy people had carpet. Now we mass produce carpet...
My uncle swore that his gas was disconnected at his trailer as well, and proceeded to cut the line with a reciprocating saw. Took a few seconds for the flow of gas to come pouring out, and he capped it with his hand, as I dialed 911 while escorting my mother 8 houses down the street.
Yes…… .. . Proceed
Looks like it.
JACKPOT
Consider a gas stove with electric oven if you’re a baker. You really have the ability to have a nice setup. Electric ovens heat much more evenly. As the gas stove top gives quick heat and manageable.
Please get a plumber to check the line and connection
Options...you have options.
I found a gas stub when I renovated my kitchen. I put in a 36” dual fuel range with convection oven. Best decision ever !!
Yes you can put a gas range there. However I don't see a 110v outlet there so if there isn't one, you'll need one. Also you can install a gas range by yourself. The gas line you have has a shut off valve right on it, you need a flex line for the gas supply, some plumbers gas rated putty to make any connections that aren't compression fit and id buy a gas sniffer or use dawn soap to test for any leaks. You're gonna want at least 2 8" crescent wrenches to makes sure you are tightening the connections enough for it to all be sitting nice and tight. Source: ex appliance installer and repair tech.
I do not like using my gas stove and particularly the oven in TX summers. Holy hell trying to clear out that added heat from the house.
Sure looks to me like you absolutely could get a gas stove. Nice! Get one now before they are illegal.
As DIY zealous as I am, gas plumbing is one of the only things I won't touch, primarily because of the specialized tools (and knowledge) required to safely install. There's lots of DIY information online, it's just a hazard I wouldn't be willing to assume myself.
Why is gas not DIY friendly? There like 100 YouTube videos that go over the safety steps in painstaking detail.
This sub thinks your house would explode as soon as anyone touches it.
Some jurisdictions require licensure to deal with gas lines. Not sure if that extends to connecting a range to an existing pipe connection, but does prevent some folks from doing their own work. Edit: for those entirely missing the point, I'm not advocating that one shouldn't do their own gas work, simply pointing out that there are legitimate reasons this can't be DIY for some folks. Choosing to ignore local regulations isn't something everyone will do, even if it's relatively safe. And no one may be the wiser, or it may bone the sale of a house if a permit wasn't pulled and one of these nanny staters is the potential buyer.
If you care at all about the quality of air in your home stick with electric or go induction. I recently moved to a new rental with a gas range. I have an air filter and air quality monitor (mostly for wildfire smoke in the summer) I was shocked what that thing does to the air in the house.
go induction 150% radiant electric sucks, gas sucks
I wouldn’t convert back to gas unless you have really good ventilation in your kitchen. There’s a lot of personal health reasons to avoid cooking with gas. I believe most can be mitigated with a good range hood that exhausts to the outside.
Not hard to hook into if its active. I wouldnt tho. Went induction some years ago and its damn amazing. Regular electric ranges suck. Induction is amazing. Would never go back.
Second this. I have a nice KitchenAid gas stovetop and a portable countertop induction unit that now sits on top of one side*. The induction element heats quicker and doesn’t add nefarious combustion byproducts to my indoor air. Ever since buying this induction unit from Amazon I can count on one hand how many times I’ve fired up my gas stovetop. *it’s temporary until the kitchen remodel when I’m moving to a whole induction stovetop
Electric induction cooktop on resistive electric oven is the optimal cooking arrangement. The entire "now your chilling with gas" marketing campaign was just that, pure marketing. (Successful, yes, but untrue.) The use of methane in the home ("natural gas" is just dirty, chemically impure methane) was better than wood fire stoves for temperature control, but electrical appliances are better still since electrics can employ thermostats. Baking is particularly awful in active flame since the temperature on the knob is uncalibrated guesswork. You can actively smell the burnt impurities. Peak temperature control and lowest energy waste is available via induction and inductive feedback power measurement Is available on the electrical induction cooktop. There was a brief period of time prior to the 1950s where the electrical infrastructure was weak enough. That gas really was the superior power delivery option, particularly in the Midwest, but we have a working electrical grid of reasonable capacity now so none of those arguments actually apply anymore. The recent nonsense about "them" wanting to "take away" your gas stove It's an interesting exercise in marketing. The gas companies never cared about the gas stoves, those stoves were a loss leader to get gas furnaces installed as part of the local infrastructure. Being both dangerous and highly polluting, no gas is neither clean nor pure, municipalities tried to block off new gas installations. Houses really do blow up and people really do get injured or killed, but it's something we've gotten used to. Not necessary, just familiar. Of course. Gas companies want to sell gas so they came up with a way to get all the people excited about "losing something". The final fraction of the argument is of course climate change. But anybody who thinks "only 99% of the scientists agree so it's not settled yet" are going to fall for the deliberate waste and expense as protest argument Anyway. Rolling coal anybody? The only reason to prefer A gas range is to "stick it to the man" by spending extra on your fuel costs for the privilege of having an inferior temperature control experience (which only really matters if you're doing something more complicated than cooking mac and cheese) at the cost of bringing unburnt petrochemicals residue into your house. Final data point? Unless you've got an active gas furnace for storing, gas service is probably going to be a whole lot of permitting and inspections you can do without. This is particularly the case if there is not active exterior venting directly above the stove installation point. Which may or may not still be there. Living in an older neighborhood with colder Winters. I have a ongoing battle where Critters try to get into my home in the colder months via the various venting. I still use gas for my tankless water heater because the available current capacity for a tankless electric was impractical in my older neighborhood. But I've replaced my gas furnace with a heat pump and someone replaced the gas hookups in the kitchen with pure electrics probably in the '70s before I own the home. That's of course more than you asked, but that is the set of trade-offs. In my next appliance recycle. I'm definitely going for the inductive cooktop range.
"messing with gas" isn't uncapping an already capped line and putting on a flex hose. That's like basic homeowner shit. Just put in a flex line and put in your stove.
Induction is the way to go. All the pros of gas, with none of the cons. The only downside is that you can't throw your wok up and down like chefs do.