I like induction cooking. As for normal electric coils,
no thanks.
As for gas, these people are in need of medical attention.
Hobble the United States while other nations do anything
they like, with no one complaining.
I never saw a single restaurant that used ELECTRIC for cooking.
How about the “Food Trucks”???
When we remodeled our kitchen about a decade ago, our 2 adult sons helped in the design and layout
One is an engineer and one was/is a chef.
Based on my wife’s excellent culinary skills, she wanted an electric two oven combo, with a convection oven on top and a regular electric oven on the bottom rack.
Then, we bought and installed a 5 burner gas stove top grill.
I’m the charcoal grilling expert in our family. My CharGrill is located just outside a pass through window over the sink and in between the ovens and across 7’ of covered deck.
At times, we have had both ovens, the 5 stove top gas burners and my Char Grill loaded with delectable’s being cooked, sauteed, baked and grilled and coordinated by wife and the chef son.
“all-electric furnaces,”
When I lived in cold world for a while, I kept a spreadsheet of cost per X BTUs. Electric was the most costly (8cents/kwh) followed by liquid propane, heating oil, cord wood (bought), and then 40lb bags of coal. I CAN’T IMAGINE THE INSANE BILL OF ELECTRIC HEAT AT CA’s 30-40 cents per kwh.