I prefer electric induction cooking to gas. It has the benefits of gas like control of temperature, but does not create CO and heat stops when you turn it off. Cooking is VERY fast. This type of cooking is used by professional chefs. The down side is cookware must handle high temperatures (400 plus degrees) so you replace torched cookware more frequently. Water boils so fast that you need to watch it or it boils over fast. We are spoiled by IDC.
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