I’ve heard that professional chefs prefer gas stoves to electric. Apparently easier to control.
Look on YouTube at all the chefs going ballistic over this. Most like they are hardcore democrat voters but they are very angry about this.
More importantly, if the residential and commercial use of natural gas can be eliminated across the boards, the chances of the US ever being energy independent will fall somewhere between jack and squat.
Restaurants prefer natural gas because it’s cheaper that electricity in most places. Chefs prefer natural gas due to flexibility for some types of cooking. Bakers prefer electric ovens due to precise and even control of temperature needed for unattended baking. Chefs are the control of their stoves, not a thermostat.
That would depend on who/what is being controlled and by who/what
We have a gas stove here and an electric at the Lake, we actually prefer the electric for home cooking, but just try to confiscate my gas stove at home... Just try, Princess Kathy!
Global warming buried almost the entire state of Nevada in snow this year the whole season long north to south, east to west
More than the limited number of heat levels (which is annoying), the real problem with electric stoves (even the fancy induction models) is the *time lag*. It takes a long time for a burner to get up to temperature, and it takes it even longer to cool off. If you're making a fussy sauce, or sauteing something that needs to be turned down to simmer, an electric stove will really mess you up. Plus of course you're wasting electricity.
I have a big six-burner gas stove that's borderline commercial (largest available residential model) and I love it. We were making jam one Sunday afternoon, and four people were cooking on the stove and didn't get in each other's way.
I cooked on an electric stove for 40 plus years. When we moved and were setting up our new home and putting in new appliances I insisted on a good gas stove. So much easier to cook on.