Many years ago I had a buddy that liked to argue how his gas stove was faster than my electric resistance model. Granted this was decades ago before they started up-rating the burner output of the premium gas models today. Back then the comparison was a 10,000BTU gas burner against a 2,600 watt (8,870 BTU) Whirlpool element.
We agreed on a test using the same stockpot with an identical weight of water. The test started with the water at 70 deg F and concluding when the temp rose to 210 deg F according to a digital thermocouple meter that was fixed in a central point is the water. We chose not to judge when it was boiling as that is somewhat ambiguous.
We ran the test at his house and the following weekend we duplicated the test at my house. The gas stove took ~23 minutes, my electric stove was 14 minutes... Due to the superior thermal coupling I think that electric range would beat a modern 18,000BTU burner too.
Induction should certainly perform every bit as well, if not better as it's coupling is better still. It is all about the energy into the pan, something where gas performs poorly.
Gas cooking makes sense in a commercial kitchen where the burners are huge and seldom throttled. They are also under a proper hood and fire suppression system. But at home things are vastly different. I frequently get the comment "I cook on gas because it is what the professionals use", I always ask why they don't have slick tires on their cars too as the professional drivers drive on those. The roles are quite different. It is just a shame that induction hasn't been marketed better.
We agreed on a test using the same stockpot with an identical weight of water. The test started with the water at 70 deg F and concluding when the temp rose to 210 deg F according to a digital thermocouple meter that was fixed in a central point is the water. We chose not to judge when it was boiling as that is somewhat ambiguous.
We ran the test at his house and the following weekend we duplicated the test at my house. The gas stove took ~23 minutes, my electric stove was 14 minutes... Due to the superior thermal coupling I think that electric range would beat a modern 18,000BTU burner too.
Induction should certainly perform every bit as well, if not better as it's coupling is better still. It is all about the energy into the pan, something where gas performs poorly.
Gas cooking makes sense in a commercial kitchen where the burners are huge and seldom throttled. They are also under a proper hood and fire suppression system. But at home things are vastly different. I frequently get the comment "I cook on gas because it is what the professionals use", I always ask why they don't have slick tires on their cars too as the professional drivers drive on those. The roles are quite different. It is just a shame that induction hasn't been marketed better.