Executive Summary
Gas stoves have been sold for decades as the "chef's choice", but 20252026 data on efficiency and indoor air quality tell a different story. Induction delivers faster, more controllable heat while wasting less energy and emitting no combustion products indoors.
- Induction moves ~8590% of input energy into the pan; open-flame gas is typically ~3540% efficient.
- Gas burners emit NO2, CO and ultrafine particles into the kitchen; impacts are highest in small, poorly ventilated homes.
- Total bill impact depends on local gas vs electricity prices, but induction often wins where electricity is moderately priced and cooking hours are high.
At Energy Solutions we convert lab results into yearly bill and health risk indicators to support electrification decisions.
Contents
- 1. Technology basics: how each cooktop heats
- 2. Efficiency & running costs
- 3. Indoor air quality & health
- 4. Cooking experience, control & safety
- 5. Policy, building codes & equity
- 6. Case studies: real kitchen transitions
- 7. Devil's advocate: induction drawbacks
- 8. Outlook to 2030
- 9. FAQ for households & landlords
1. Technology basics: flame vs magnetic field
Gas cooktops burn methane or LPG in an open flame. Heat is lost around the pan and into the room, and combustion products are released directly into the kitchen air unless they are captured by an effective hood. Induction uses a changing magnetic field to induce currents directly in compatible cookware, so the pan itself becomes the heating element and the glass surface stays relatively cool around it.
This difference in how heat is delivered explains most of the gap in both efficiency and comfort: gas warms the air first and the food second, while induction focuses power into the base of the pan with far less spill-over.
2. Efficiency & running costs
The table below uses stylised numbers for a household cooking 1.5 hours per day, comparing modern gas, resistance electric and induction. It captures only cooking energy, not space-heating impacts or demand charges, but the relative pattern is consistent with 20252026 lab and field data.
| Cooktop type (illustrative) | Approx. cooking efficiency | Annual energy use | Indicative annual cost* |
|---|---|---|---|
| Gas burner | ~38% | ~300 m³ gas/yr | High in regions with rising gas prices |
| Electric resistance | ~70% | ~900 kWh/yr | Medium, depends on electricity price |
| Induction | ~88% | ~700 kWh/yr | Often lowest where electricity is reasonably priced |
*Costs vary widely by country and tariff. In many 20252026 retail datasets, gas is still cheapest per unit of energy, but the lower efficiency of open flames and fixed charges on gas connections can make induction the lower-cost option over a full year of cooking.
Stylised annual cooking energy cost by cooktop type
3. Indoor air quality & health
Combustion in sealed, poorly ventilated rooms is the main differentiator between gas and induction. Gas stoves can elevate NO2 to levels associated with increased risk of childhood asthma symptoms, especially in small apartments with inconsistent hood use. Induction and other electric options avoid combustion products entirely, although cooking itself still generates grease and particles that should be captured with ventilation.
Good range hoods, make-up air and behavioural changes help, but do not fully eliminate spikes from unvented gas burners. Many health and building bodies in 20252026 now list induction as the preferred option in new construction and deep retrofits, particularly in homes with children or older adults.
Indicative kitchen NO2 exposure by cooktop & ventilation
4. Cooking experience, control & safety
For many cooks, the decision is emotional as well as technical. Professional kitchens have historically favoured gas for visible flames and instant heat, but modern induction responds just as quickly and often offers finer low-end control. Because the glass stays cooler, spills are less likely to burn on and cleanup is faster.
- Speed: boiling a large pot of water is typically faster on a modern induction zone than on residential gas.
- Safety: the absence of open flame reduces burn and fire risk and avoids ignition of aerosols or textiles near the hob.
- Noise: induction inverters can emit a light hum at high power, but overall kitchen noise is dominated by hoods and conversation.
5. Policy, building codes & equity
Policy makers increasingly view kitchen electrification as a health and climate lever. Some cities now restrict new gas connections in multi-family buildings, while others focus on incentives and information campaigns. A recurring concern is equity: lower-income households are more likely to live in small, poorly ventilated homes where gas-related pollution is highest, yet may struggle to afford panel upgrades or new appliances.
Well-designed programmes therefore combine upfront support for equipment and wiring with education on ventilation, safe use and available tariffs. For landlords, aligning incentives so that those paying for upgrades also benefit from lower energy bills remains a design challenge.
6. Case studies: real kitchen transitions
Case Study A: Family home Melbourne, Australia
- Previous setup: 20-year-old gas cooktop, no range hood ducted outside.
- Upgrade: Induction cooktop + ducted range hood, panel upgrade included.
- Results: Cooking energy cost down ~35%; kitchen NO2 levels dropped significantly; faster boiling and easier cleanup.
- Lesson: Combining induction with proper ventilation delivers both health and efficiency gains.
Case Study B: Rental apartment New York, USA
- Challenge: Tenant wanted to switch from gas but couldn't modify wiring.
- Solution: Portable induction hotplate (1,800 W) plugged into standard outlet; gas stove left in place but unused.
- Results: Cooking time similar; tenant reported fewer headaches and less kitchen heat in summer.
- Lesson: Portable induction is a low-cost, reversible option for renters who can't renovate.
Case Study C: Restaurant kitchen Paris, France
- Previous setup: Commercial gas range, high ventilation costs.
- Upgrade: Induction wok burners + induction plancha; gas retained for open-flame dishes only.
- Results: Kitchen temperature down 4°C; ventilation energy cut 25%; chefs adapted within 2 weeks.
- Lesson: Hybrid setups can capture most benefits while retaining gas for specific techniques.
7. Devil's advocate: induction drawbacks
Upfront cost: Induction cooktops cost 1.52Χ more than basic gas or resistance electric. Panel upgrades add further expense in older homes.
Cookware compatibility: Non-magnetic pans (aluminium, copper, some stainless) won't work. Replacing a full cookware set can cost US$200500.
Power outages: Induction requires electricity; gas can work during blackouts (with manual ignition). This matters in areas with unreliable grids.
Learning curve: Some cooks miss visual flame feedback. Wok cooking and charring techniques require adaptation or hybrid setups.
Bottom line: Induction wins on efficiency and health for most households, but upfront cost and cookware changes are real barriers for some.
8. Outlook to 2030
20262027: Induction prices continue to fall as production scales. More cities adopt gas-free new-construction codes. Portable induction units become mainstream for renters.
20282030: Hybrid induction-gas ranges decline as induction-only models dominate. Smart induction with app control and energy monitoring becomes standard. Utility rebates shift from gas appliances to electric.
Wildcards: Induction-compatible cookware becomes universal; new coil designs may work with aluminium pans. Hydrogen blending in gas networks could reduce (but not eliminate) combustion emissions.
Projected induction cooktop market share (illustrative)
Methodology Note
Efficiency, cost and IAQ figures are illustrative composites based on Energy Solutions analysis of appliance test data, utility tariffs and published health studies (202426). Actual values vary by model, usage and ventilation.
9. FAQ: choosing for your home
Do I need special pans for induction?
You need magnetic cookware (iron or some stainless steels). Many modern pans already work; a fridge-magnet test is a quick check.
Will switching to induction always cut my bills?
Often yes, but not everywhere. It depends on local gas vs electricity prices and how much you cook. Even where bills are similar, health and comfort benefits remain, especially in small or poorly ventilated homes.
What about electrical capacity limits?
Some homes may need wiring or panel upgrades for high-power cooktops. Smaller or load-managed induction units can sometimes fit within existing capacity, and electricians can often prioritise upgrades alongside other electrification work.
Is induction safe for people with pacemakers?
Modern pacemakers are generally shielded, but manufacturers recommend keeping the device 60 cm from the cooktop. Consult your cardiologist if concerned.
Can I use a wok on induction?
Flat-bottomed woks work well. Round-bottomed woks need a special induction wok burner or adapter ring. Some chefs prefer gas for high-heat wok tossing.
How long do induction cooktops last?
Typically 1015 years, similar to gas. The glass surface can crack if heavy pots are dropped, but coils and electronics are generally durable.
What about portable induction hotplates?
Great for renters or as a trial before committing. Units cost US$50150 and plug into standard outlets. Power is limited (~1,800 W) but sufficient for most cooking.
Do professional chefs use induction?
Increasingly yes. Many high-end restaurants use induction for precision and cooler kitchens, while retaining gas for specific techniques like charring or flambι.