> I have gas appliances and would not trade them for anything.

Why? I have gas, but induction, and the new one's that support temperature control of the pan itself, seem really neat. For baking, when I had electric, I would add a little container of water to maintain a little humidity, when needed.

Being able to maintain heat, while lifting the pan, is nice.

Totally agree better than coal, and to each their own on your personal risk tolerance. Although if it's the heat control/speed of gas that you love maybe look into induction? I've heard great things and thats what I plan on using (coil stoves are just not very good) once I buy a stove (currently a renter).

Induction is great, compared to resistive coil. Even the good ones don't come close to the control and accuracy of a flame. Unfortunately.

That's not my experience. The dynamic range of our induction hob is phenomenal. We can boil water faster than anything else, and the low mode is just excellent for very low temperatures (you can leave it on just to stay warm). I just wish the buttons worked better!

I have yet to come across an induction unit that handles low temp settings well- even the best ones I've tried use low-frequency PWM to approximate lower temperatures, and you need to have enough thermal mass in your pan to smooth it out that rapid adjustments aren't possible in the way that with using gas is. If you can recommend a specific model, I'd like to take a look at it.

Yeah it certainly uses pwm with about a 1 second period, and most of our pans are a good weight. It's effective though. The hob is a fairly fancy neff one, but I wouldn't necessarily recommend it for other reasons (the low and boost buttons stopped working after <4 years).

Induction is annoying when you want to use ware that is not ferrous. However if you are a cast iron junkie you will be happy.

From the indoor perspective,

Won’t the coal or wood stove draw indoor air out, which would get replenished by drawing outside air inside?

Meanwhile the gas stove just vents it’s exhaust into room air?

This is the thing I think is missing from all of these analyses; does the fume hood vent to the outside? I have lived in plenty of houses/apartments/condos with gas stoves, and external venting has always been a hard requirement for me.

The Twitter thread links to this study:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4909253/

Which finds that fume hoods do not help:

>NO2 concentrations in the kitchen and bedroom did not significantly change following ventilation hood installation.

These are outdoor vented:

>Ventilation hood: Range hoods [BROAN® (Hartford, WI, USA) Range Hood model numbers 433611, 403001, or 423001] with ventilation fans to the outdoors and secure seal to minimize energy loss were installed over existing gas stoves.

I keep seeing this study referenced. However, I find it pretty glaring that the Range Hoods they used are not even adequately rated for gas stove usage.

For instance, they listed "flow rates for the models used as 160–220 cubic feet per minute".

These are range hoods typically used for electric models - not gas. 400 CFM is generally considered a baseline hood for gas stoves (100 CFM / 10000 BTU).

I would feel much more confident in their results had they used more powerful range hoods that were more appropriate for the stoves in question.

I've never had a kitchen with a 400CFM+ range hood, despite 50-50 gas appliances. All but one have been micro-hood combos and those don't move much air at all.

I hope they all do, where they exist anyway. But that’s a far more open system than a wood/coal stove which only has small air intakes, sometimes configured to draw from outside so the whole system is sealed from inside air

As an aside, I lived in an old house with electric range which just blew the air up at a 45 deg angle, but as people have gotten taller, it would just blow into my face.

Not if you have a real range hood

While cooking for sure, but what's interesting is that because these things leak (parent article) unless you have your range-hood running all the time you're probably pumping at least a little bit of natural gas into your kitchen 24x7.

So an improvement yes, but not a complete fix.

Same. Nothing compares to gas appliances when it comes to putting raw energy into your cookware. Also, nothing compares to broiling food in a gas oven. You can also use the burner flame as a utility to do things like toasting tortillas.