By David R Baker and Immanual John Milton | Bloomberg
The controversy erupting from mere talk of banning gas stoves has sparked a culture war that’s about more than politics— it’s about food. And it boils down to one question: Which cooks better, gas or electric?
For most home chefs forced to choose between gas ranges that heat quickly or electric-coil stoves that are inefficient and ugly, the answer is simple: gas. But there’s a third option: induction stoves, which heat with a tightly controlled magnetic field rather than a flame.
On this, even professional chefs are divided. California chef Andrew Gruel, who owns American Gravy Restaurant Group, says induction stoves are “just less