Go for induction or gas hob?

The answer boils down to flavour versus safety and sustainability

- Vihanya Rakshika

When fitting out a dream kitchen, one question likely to arise these days is over the type of stovetop homeowners opt for: gas or induction hob.

For decades, there was no question that gas burners provided a quick, reliable, cost-effective and safe cooking option for kitchens all over the world.

But a sizzling debate fuelled by sustainability and health concerns has raised questions about whether it is time to replace gas burners with induction hobs.

In Britain, the Oxford City Council plans to prohibit gas hobs and boilers in new homes starting in 2025. This initiative is part of a broader goal for all new homes and buildings in Oxford to achieve net-zero carbon construction by the same year.

In the Australian state of Victoria, starting from Jan 1, 2024, new gas connections for new homes, apartment buildings and residential subdivisions that require planning permits are being phased out.

In Singapore, the push for sustainability and efficient urban living has raised similar questions.

A June report by the Energy Market Authority (EMA) said induction stoves are slowly becoming more popular due to their efficiency, safety and likely environmental benefits.

But culinary traditions in Asian cities like Singapore rely heavily on high-heat techniques like wok cooking, which means the choice between gas and induction stoves is not a clear-cut one.

Which stove is better for the environment and why?

Dr Rob Jackson, chair of the Global Carbon Project and a professor of earth science at Stanford University, said induction stoves are the environmentally superior choice.

He told The Straits Times that induction hobs, unlike gas stoves, do not emit nitrogen dioxide or carbon monoxide - pollutants that contribute to indoor air pollution and respiratory issues.