> When you have a good stove, the difference between lid or no lid is very small.

That's...not true at all.

At most a couple of minutes, when you have the flame on full blast.

Depends on the size of the pot (and how full said pot is).

Energy in - energy out == energy needed to boil.

If energy in per second is really high, and energy needed to boil is relatively small, you'll get there quickly, without energy out having time to have much effect. If the energy needed is very high, reducing the rate at which energy goes out can make a big difference.

California has been trying to make gas stoves illegal for new construction for a while now. I don't know what the current situation is.

> California has been trying to make gas stoves illegal for new construction for a while now.

No, if “California” was trying, it simply would have done it.

Some California localities have done something like that, though (some of which have subsequently faced adverse rulings in court.)

I stand corrected. Thanks.

SF has done it.

Indction maybe, it's very efficient, but not gas. It's heating the room as much as the pot, especially if the pot is mismatched to the ring size, so a lid is essential in my experience.

Good sir, have you ever used an electric stove? Every gas stove I've ever used excels only at precise and immediate control of heat and totally sucks at actually delivering heat. making bagels on a gas stove is such a pain in the neck because even the "power" burner can barely keep a large dutch oven of soda water boiling. The small burner on the electric stove? I have to keep at half power otherwise the starchy water boils over.

I've never used an industrial gas stove, only residential. But comparing apples to apples, residential electric ranges obliterate gas when it comes to power delivery.

Cannot speak for induction as I've never used one, but I'd expect it to be the best of both worlds based on the physics.

You owe it to yourself to try induction. Ikea sells an affordable single knob induction device and they're all over the world.

Unfortunately, I live in the US, and so a plug in induction range can deliver at most 1800 Watts. Though maybe it would be worth it for unlocking new techniques that require its fine grained control.

But I agree, if I am ever in a position to choose my cooktop technology, it will definitely be induction.