In what ways does an induction cooktop underperform compared to gas? It dumps more heat into the pan and less waste heat into the room, doesn’t produce any combustion byproducts, can be dialled into a specific temp, including very low simmering ones, and is safer as there is no hot element or open flame.

Induction, while great in many ways, has plenty of disadvantages:

- potential incompatibility with existing cookware

- many induction stoves achieve lower levels of heat through TDM (turning on and off at max heat) which is horrible

- incompatibility with curved bottom cookware like a wok

- lack of knobs

- annoying beeping

3 of these have to do with the induction cooktop chosen, not induction. And the other two with the type of cookware. But yes woks are not really compatible with induction, but then they also are not the best with coil or residential gas cooktops either.

There are lot of floor plans out there with the kitchen nowhere near a window. Certainly was true of the last apartment I rented (gas stove) and my current house (electric appliances, 1979).

Probably more so than average where I live (Baltimore), since a lot of the housing here is row homes instead of detached.

Just tangentially we've had a couple big gas explosions in the last half decade, too.

That Twitter thread claimed the NO2 issue, at least, isn't mitigated by (proper, outdoor-venting) hoods. Is it wrong?

We'll have a hood regardless of fuel source. Enough stuff comes off the top as a direct result of cooking, that I'd rather not breathe.

Almost certainly. Home ventilation has gotten far worse over time as energy efficiency at all costs is shoved down our throats.

Poor ventilation contributes To lots of other problems more acutely relevant than the low risks associated with your kitchen.