"If there's one thing chefs and foodies have strong opinions about, it's cooking tools. Seriously, I know people who've paid a premium to have specialized spoons just for drizzling sauce on a plate. So when it comes to something as fundamental as stoves, you can be sure we all have our preferences. It's not exactly a secret that chefs in general are big fans of gas stoves, appreciating their responsiveness and the fine control they offer over how much heat they put out."
"Yet in recent years, there's been a definite swing toward induction stoves, among professionals and dedicated home cooks alike. I've been a witness to this process as a working chef, then as someone who writes about food. I've cooked on all kinds of stoves, professionally and personally: gas, electric, induction, a cranky electric-coil stove that only offered "off" and "full blast" as options, and even an old-school wood-burning cookstove."
"Induction doesn't do that. Instead, induction uses magnetism - a key difference between induction and electric stovetops - to create heat within the molecules of the pan's metal. This means the pan itself - not the stove or its elements - is what gets hot. To me, this is a real game-changer. To begin with it's really efficient, because you're not losing heat into the kitchen (which I really appreciate on hot days)."
Chefs often prefer gas stoves for immediate responsiveness and fine heat control. Recently many professionals and dedicated home cooks have shifted toward induction cooktops. Induction uses magnetism to create heat within the pan's metal rather than heating the stove surface, so the pan, not the cooktop, becomes hot. That mechanism increases energy efficiency and reduces ambient kitchen heat. Cooler cooktop surfaces improve safety around children and reduce burn risk. Induction delivers precise heat control but also has trade-offs and may not fit every cook's needs or all cookware types.
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