Induction stoves. More efficient than gas, more control over heat, and gas distribution pipes leak (we’re spending almost $1B to fix the existing leaky ones). Gas stoves also are unhealthy due to reduction in indoor air quality, a health hazard to both Chipotle line workers and their customers. The electrical grid gets greener every year, gas stoves burn gas their entire life. Just like EVs vs ICE vehicles, and heat pumps vs furnaces.

https://www.energystar.gov/partner_resources/brand_owner_res...

https://reviewed.usatoday.com/ovens/features/induction-101-b...

https://www.reuters.com/business/environment/new-research-re...

https://www.vox.com/policy/2023/3/21/23593644/gas-stove-poll...

It’s also on brand for Chipotle (healthy food, treat the planet well, all that jazz). If you’re building new, it makes sense to electrify everything. I’m not sure if they’re taking advantage of tax incentives in the inflation reduction act (or their NNN CRE landlords are and passing it through as a tenant allowance), but it would make sense if they did.

This is not technically accurate.

a) Health: Most of the studies are VERY preliminary. Only a minor correlation has been found between gas and childhood asthma. And the studies mostly confined themselves to home environments. Commercial kitchens already have much higher standards for ventilation quality.

b) Environmental: I think a good case could be made that eventually gas will go away as we transition. But currently it's still being burned off at the wellhead in the US as a waste product. It also only puts out a tiny carbon footprint compared to coal or oil - which would make it a slight improvement over using the average city power grid right now.

You don’t need a study to tell you inhaling methane, NO, and formaldehyde can be bad for your health.

Your argument about the environment is a strawman.

The discussion is about gas vs. electric stoves, not gas vs. coal.

> more efficient than gas

if there's anywhere waste should be permissible, it's how people prepare their food. for defenses of that i'd refer to arguments in favor of waste in the medical system that address quality of care and outcomes

> more control over heat

with gas, i choose how far the pan is from the heat source, and i know how much energy is coming out of the burner no matter what stove i'm using because i can look at the flames

> gas distribution pipes leak

when the gas goes out, which mine never has, i can cook with the toaster oven and heat my home with space heaters. when the power goes out, as it does a few times a year, i can cook with the stove and heat my home with the furnace

> i can look at the flames

Samsung and other nice induction units have a visual indicator that while a bit silly from some perspectives, replaces looking at the flames.

https://www.google.com/search?q=samsung+induction+flame+indi...

Still too indirect. Why not having 3 7-segments showing degrees Celsius or even fucking Fahrenheit in steps of 10°?

No guessing. No experience required. Just measured. Done.

Flames don't show you temperature. You have to learn what the flame level means. You likely learned this so long ago you've forgotten how much work that takes.

Yes. That's what I said. Therefore 3 7-segment LEDs showing the temperature :-)

These old-fashioned things https://en.wikipedia.org/wiki/Seven-segment_display , you know?

One could possibly overengineer it by showing the chosen temperature in red, and the actual temperature in blue, or something.

From personal experience this is unnecessary, as evidenced by water boiling at 100°C, starting to have a few small bubbles/sparkles at 90°C, and none of that at 80°C.

Sorry for misunderstanding you.

Very few people cook with temperature as part of the process (stove top, anyway).

No need to be ;-) These old-fashioned things were 'new' for me, too. About a decade ago, when I had my first induction cooking experience.

But nerd that I am, one of the first things I tried was that bubble check until boiling, and how exact the display is. Since that time I'm considering any other method obsolete. Power in Watts? Useless. Some arbitrarily chosen steps? Useless. Temperature, sight and smell it is!

Actually, I'd argue there's another option, which is the I use 75% of the time with a gas stove and 100% time of with any form of electric stove (except the Samsung-style induction units I mentioned).

Step 1: believe that the controls are consistent and reasonably accurate Step 2: learn what control setting corresponds to what level of heat

The biggest problem with this method is that it can take a while (for me, perhaps on the order of a year or two). At this point, with my current gas range, I don't need to look at the flame - I know that half-way between "medium" and "medium-low" is just what I need for the current cooking task.

this is really cool! i'd still prefer gas for _control_ over the heat, but if this is mapped well enough i could see it working as a temp readout. though i have little faith this would be mapped well

Pandering to their key demographic. Chipotle is the Whole Foods of fast food. The same customers who think their reusable grocery sack makes a measurable difference. (It doesn't.)

I recently overheard some construction workers discussing lunch options. Chipotle was suggested and immediately discarded as being too expensive.

Chipotle caters to customers of means.

> Chipotle caters to customers of means.

Really weird take. A burrito is $10 after tax in Seattle, a city where lunch can easily be $15 or even $30. While there are certainly cheaper, lower-quality, less-amount-of-food options, Chipotle is definitely not catering to the high-income population. (Price or otherwise)

I'd love to hear lunch options cheaper than Chipotle that arent McDonalds or similar.

Agreed. Chipotle use to be really good but its gone down hardcore over the past 3-4 years. The one near me is manned by 16 year old children who refuse to look you in the eye, can't roll a tight burrito, and forget ordering to-go.