You Should Know

With proper ventilation you can do everything, you can work with hazardous gases and nuclear materials, if the ventilation is sufficient.

Very few residences have proper ventilation. In the US, a microwave above the stove is common. Microwave often do have a fan function, but the vast majority don't vent outdoors. I doubt that running air through a very thin filter will do much good.

Induction is best in theory, however in practice it's unfortunately often paired with these shitty buttonless capacitive controls that are harder to decipher that hieroglyphics as well as """smart""" features

They do still sell induction stoves with classic dumb buttons but they are either hard to come buy or aimed at professional chefs, which instantly adds two zeros to their price

Photons cause cancer so I guess I may as well do nothing at all.

a non-zero* chance

1 kW is 3412 BTU/h (=BTUs)

Most induction stovetops have a boost function with around 3-4 kW (that's about 13000 BTUs).

BUT contrary to a gas stove top, almost all of the energy is actually put into the pot instead of the surroundings (only 30-40% of the energy from a gas stove is used to heat the pot). Meaning that a 4 kW induction cooktop should be comparable to a 40'000 BTUs gas stove (single burner).

a natural gas or LP stove will continue to function when the power is out

LP camp stoves work without power and are a good backup for an electric stove

I love my induction hob for all the reasons you mention. It is by far the best hob I've used - much better than gas - and I cook a lot. The only slight downside is ensuring you have the right pans, but they're widely available. My enamelled cast iron casserole pot works a treat.

Since this article is specifically about pm 2.5, I'm going to chime in and say I have a gas range with no extractor, and the only time my pm2.5 sensor picks anything up is when frying generates smoke and oil aerosols. That's more a function of cooking temperature than fuel, and my induction hotplate will generate just as much.

CO2? Definitely more with gas. Trace chemicals? Probably more with gas, but all the studies I've seen are just about running the cooktop, with no food, in a sealed room. Run the extraction hood or open a window when you cook - it's not just heat source.

I would agree in places with good infrastructure. I lived somewhere with rampant power outages, sometimes for 5 days at a time.

Gas was sure nice then.

I think the people who claim gas stoves are best likely grew up either not cooking much, or had a decent gas stove, so their first exposure to an electric stove was super cheap, crappy electric coil stoves in student housing, or wherever they first lived as a young adult. Then when they were able to afford better, they got a better gas stove.

I have a really crappy gas stove, and it makes me yearn for the cheap electric coil stoves of my youth.

People say that gas stoves are more powerful and responsive, when the truth is that more powerful stoves are more powerful, and "responsiveness" is a fake concern. My crappy gas stove takes forever to get a pot of water boiling, especially compared to coil stoves. Yeah, you can turn a gas stove to 100% quickly, but that's only better if it can put out more power. It won't heat up any faster than an electric stove if the electric stove takes double the time, but also has double the power. There's also not many cases where "time to maximum heat" is what you care about, I can't think of any.

Responsiveness the other way (hot to cool) doesn't matter when you have a high thermal mass in the pan (or the pan itself has high mass), it only matters when the pan and contents are light, in which case, you just take the pan off the heat.

One cause of cancer like this probably won’t be visible on a national scale, too many other factors come into play that will muddy the data

However, it’s not “idk”, the current science on gas stoves being bad for your health is quite clear. Not just cancer, but also for other lung-related issues like asthma: https://www.cancercenter.com/community/blog/2024/09/are-gas-stoves-bad-for-your-health

I mean... paying for shit you damaged during your stay is kind of the point of a security deposit.

Bartender's Friend or Pink Stuff should take it right off.

I've used a razor for really stuck on bits on our glass top stove, but this cleaner also seems to do quite well: https://weiman.com/glass-cooktop-cleaner-polish

For the razor, keep it at a shallow angle (I tend to go around 20 or 30 degrees above the stovetop), and keep a small amount of water on the surface. I usually have a damp rag that I wipe the razor and stovetop with occasionally during the scraping process, to remove the small pieces that come off.

Also, if you are nervous about damaging the stovetop itself, maybe try something only lightly abrasive and warm water, and let the water work it's magic. (I see you have already tried this, so maybe that isn't helpful :/ ) From a chemistry perspective, salt water shouldn't exactly leave behind an insoluble residue, but IDK what else was cooking in the water.