Two things here. I was forced to go induction when I moved house about fifteen years ago, and I love it. It's just better than gas. I'm terrible at many things, but I'm a good cook, and I can say, there's nothing I can do - nothing - that isn't better on induction. Admittedly, not crazy about the waste of new things, but even so, worth it.
Also, turns out, Big Natural Gas lied to you. It's dangerous (which the article states). This is a carrot and stick. I'm all electric, and working on solar soon.
When people think of electric stoves, they think of resistance not induction. If people had more experience with induction, I'm sure they'd be less resistant to the change.
People here seem unaware that there exists a 3rd option that isn't either gas or induction - a ceramic hob is electric, heated coils under glass, but you can use it with any pot or pan, so there's no need to spend all that extra money replacing all your cookware, and the hob itself is cheaper too.
Spent the first 1/3 of adult life with gas and the latter 2/3 with electric. It's not hard to adapt cooking methods. Food still comes out just fine. It also makes one more adept at cooking when say, traveling and having to use who knows what terrible stove/cooking object.
I'd much rather figure out how to adapt to an electric cooking device that I could 100% self-power if need be, than continue to use an explosive cooking device pumping chemicals I don't want into my home because the natural gas companies don't processed the gas to remove them.
Gas had a place in homes in the 19th and early 20th century when we didn't know better, not anymore.
I love induction, myself, but if you need a flame, there's countertop burners to help with the transition. No need to pipe gas through the whole city. There was just a gas explosion in an empty house (two days after closing!) down the road from us.
There is a lot of tall about everyone replacing their stoves but it's expensive and really not needed. You can do 90% of your meals with counter top appliances and be good to go.
We have the following: portable induction cooktop top, 6 and 3 qt instapot, 5qt air fryer, and electric hot water kettle. These devices are used nearly everyday and if we need to use the gas stove we do, but it's pretty rare.
When the kitchen is renovated, an induction stove will be purchased, but for the last 5 years our counter top chefs have been great.
Demand the best cooking experience, get a propane tank installed, and use that to cook. Heating with natural gas is the big pollution source, and heat pumps (even if the electricity is generated from natural gas) beat it for total system efficiency.
I'm an indifferent cook, so I don't really have a dog in this hunt. But I'd like to continue to have natural gas to run my whole-home generator in emergencies.
I'd love to electrify my stove (and don't get me wrong I'm not trying to be whiny about it, I really do want to) but it has to be capable of getting a pan wok burner hot. I also cannot stand glass tops. Is there anything for me?
I tried 2kw induction burner once with a heavy cast iron pan, and it was glacial compared to gas. I know people say they work great but how much do you have to pay to get one without glass that can get a pan literally smoking hot in under 2 minutes like gas can?
It’s the oven, not the stovetops, where gas is most useful.
Gas ovens give moist heat which is good for baking moist foods like cakes. Electric ovens give dry heat which is good for foods that should be crispy (pizza crust). Ideally an oven would offer both kinds of fuels. Europe lacks in this regard (no thermostatic gas ovens anymore!).
Energy efficiency aside, the stovetop debate is somewhat silly in comparison because you can cook anything on either stove and adapt to the control.