The Real Difference Between Gas, Electric and Induction Stoves — and Why It Matters

Whether you’re shopping for a new range or just wondering if your current stove is pulling its weight, we broke down gas, standard electric and induction side by side — comparing cost, speed, cooking performance, and more.

At-home cooking has surged in the US over the past few decades and having the right appliances can make meal prep easier, safer and more fun. In 2024, the US Consumer Product Safety Commission found that more 72% of households (PDF) used the oven or stove every day. Men are cooking more at home, with more than 50% saying they cook regularly in 2023, up from just 36% in 2003. 

To break down the biggest differences and why one might be better than another for you, we consulted experts, including a culinary instructor and a physician, to discuss performance, cost and impact on air quality.

While the majority of households (68%) use electric-powered ovens, gas, standard electric and induction ranges and stovetops are widely available, too. Here’s how they compare.

Upfront cost

The first thing people look at when purchasing a new range is its price. When doing a quick online or in-store scan, you’ll notice that electric stoves are usually slightly cheaper to buy outright, while gas is in the middle price range. 

Below, we compare the starting prices of each stove type across several brands.

Induction ranges vary the most in price and are usually the most expensive to purchase. They also have the fewest purchasing options, per the brands we analyzed. 

Operating costs and efficiency 

When comparing operating prices across ranges, you’ll first want to determine local electricity and natural gas prices, as they can vary widely by state. 

In New York, where electricity rates are above the national average, gas ranges are typically the most affordable option, with induction cooking coming in second place. Here’s how the estimated prices break down in that state based on current gas and electric rates.

Gas range: $0.17–$0.20 per hour
Induction range: Around $0.35 per hour
Electric range: Around $0.46 per hour

Keep in mind, though, that these are estimates, and there are nuances in these numbers because prices vary by state, with New York representing a higher cost estimate.

While gas stoves may have the edge in operating costs, induction is the most efficient option. Because the heat is transferred directly into the cookware, almost none is wasted. According to our own tests, an induction stovetop boils water faster than a gas or standard electric range, so you may be able to cook the same meal in less time.

Read more: Why I Switched to an Induction Stove

Speed

We boiled 60 ounces of water on gas, induction and electric stovetops. The induction was the speediest, taking just over five minutes to boil the water. The gas stove came in second, taking just over eight minutes, while a standard electric stovetop took nine and a half minutes.

“One common misconception is that electric or induction stoves are inherently weaker than gas,” Jerry Poon, a principal electrical engineer at Red Dog Engineering, says. “High-end induction models can match or exceed gas performance, but homeowners need to be careful when selecting models if power is important to them. Not all induction stoves are equal, and performance varies widely.”

Maintenance and quality over time

There’s no question that cleaning a smooth electric or induction stovetop is generally much easier than cleaning a gas stovetop or an older coil-style electric range. On newer electric stovetops, a quick spray and a wipe with an all-purpose cleaner is usually enough, while gas stoves will often require removing burners to clean them separately and getting into small crevices. 

This may help you keep an electric or induction stovetop in better condition, thereby improving performance. However, many consumer reports state that gas ranges typically last longer (15 years versus 13) when properly maintained. 

The reason? Induction and electric stoves rely on more computerised, nonmanual systems to control burners, which have a higher incidence of malfunction than manual gas stoves, which function via simple valves.

Cooking and usability: What do chefs prefer?

If you ask Rachael Ray, she’s a big fan of cooking with gas. Michael Handal, a chef at the Institute of Culinary Education, seems to agree. 

“Gas allows a chef to be able to immediately and precisely control the amount of heat they require for all of the dishes they are preparing; gas flames also permit a visual reference for the gas levels needed during cooking,” Handal told CNET over email, adding that “the flame works well with specialty cookware. Plus, charring produce such as peppers is possible directly on the flame.”

He explains that although standard electric cooktops do a good job of distributing heat to cookware, they “struggle with reaction times when increasing or decreasing power levels, both with coils or ceramic glass surfaces,” which is why gas ranges are still seen as the “gold standard for professional cooktops.”

“Electric cooktops are the least popular cooktops of all, and are rarely, if ever, employed in professional kitchens,” Handal emphasizes.

However, Handal acknowledges that gas isn’t the most energy-efficient option and has a couple of downsides, such as heating up the kitchen and lingering heat long after cooking is done. These drawbacks help explain why induction cooktops are becoming more popular.

User safety

“[Induction] cooktops do not heat up themselves, only the cookware,” Handal says. Because induction heats up the cookware directly rather than the surface, the cooktop itself doesn’t generate heat like standard electric cooktops. Although the surface can still become warm from the cookware, it cools down much faster than a standard electric cooktop or gas. While no stove stays completely cool, induction cooktops reduce the risk of burns and eliminate the open flame found on gas stoves.

Cookware compatibility 

Induction does require “magnetic-friendly cookware, such as stainless steel, carbon steel, cast iron, or enameled cast iron,” Handale explains, which could add to the upfront costs if you don’t already own these types of cookware. 

Induction is the only cooktop type that requires specific cookware. Gas and standard electric ranges work with virtually any pot or pan and don’t have any special cookware requirements.

Air quality and health risks

While gas stoves have plenty of advantages, there’s one major drawback to consider: the impact on indoor air quality. Because gas stoves use an open flame, they can release an array of pollutants. Gas stoves have also been shown to leak more than was previously known. 

“It is well-established that gas stoves emit nitrogen dioxide (NO2),” Kate Weinberger, program analyst at the National Environmental Health Association, says. “NO2 is a chemical that irritates the respiratory tract and can increase the risk of respiratory illnesses and symptoms.” She adds that gas stoves can also produce carbon monoxide and methane.

Although electric and induction stoves don’t emit NO2, carbon monoxide or methane, “the process of stove-top cooking itself can produce pollutants such as particulate matter, regardless of the type of stove you have,” Weinberger says. 

This is why proper ventilation is important — no matter what type of range you have.

Children’s health

Gas stoves can also produce nitrous oxide, formaldehyde and “a variety of volatile organic compounds including benzene (C6H6),” Dr. Nick Newman, medical director of the Pediatric Environmental Health and Lead Clinic at Cincinnati Children’s Hospital, says.

“Since children’s bodies are growing and developing, the effect of these pollutants can be higher than in adults,” according to Newman. “They breathe more air per body weight as compared with adults, so they get a higher ‘dose.'”

Studies have shown a link between gas stoves and childhood asthma, while a recent study found a connection between benzene exposure and an increased leukemia risk.

“To put this in perspective, they estimate that for people with the highest 5% benzene exposure from stoves (lots of cooking, poor ventilation) this exposure would result in [approximately] 18 more cases of childhood leukemia in the United States per year,” Newman says. “Whereas studies have suggested that NO2 from gas stoves contributes to about 12-18% of childhood cases of asthma. Studies suggest that high-efficiency ventilation can reduce these risks.”

What should you do if you already have a gas stove?

If you have a gas stove and don’t plan to replace it with an electric stove anytime soon, don’t panic. There are still steps you can take to reduce exposure to indoor pollutants. 

Ventilation is key. Newman recommends turning on your stove’s exhaust fan right before you start cooking, then leaving it on for about 15 minutes afterward to clear out any lingering pollutants. If your exhaust fan does not vent outdoors or you don’t have one to begin with, open a window or door in the kitchen while cooking to circulate fresh air inside. 

To reduce additional exposure, Weinberger also warns to “never use cooking equipment intended for outdoors (such as grills) in an indoor environment,” and “never use a gas stove as a space heater.”

Newman, who says that both he and his daughter have asthma, personally decided to replace his gas stove with an induction cooktop and an electric oven after testing their kitchen with an NO2 sensor he brought home from work.

“When I was heating the oven to make a pizza, the NO2 levels in the kitchen were over four times the US EPA standard, even with the exhaust running,” Newman says. “I’d strongly recommend considering an electric stove if there are people in the home with asthma or other respiratory issues. The studies would indicate that there is a benefit there.”