Proper ventilation is key (in addition to actually using the vent when cooking) It's more damaging to breath in gasoline exhaust fumes sitting in a car in rush hour than proper ventilation above a gas stove. Its also far more damaging to "vape" or use e-cigarettes but Ive seen no push to outlaw it.
I dont drive or smoke and Im pescatarian, so I think the gas stove is a worthwhile risk tradeoff for my enjoyment/preference.
I also mentioned Id happily switch to hydrogen gas when it hopefully becomes available, but all-electric units (as in a condo without no gas hookup) being marketed as luxury just screams scammy/cheap-out to me..... Then again theres people whod rather have a huge LCD screen on their wall and a garish gaming chair in a living room rather than a quality piece of fine art. At the end of the day, it should be the consumers choice and the consumer can do their own due diligence. Meat consumption is also worse for the environment/animal welfare than the benefit/impact ratio of nat. gas but Im not going to demonize meat eaters just because Im not one.
I also wouldnt discount the process that goes into making the induction stove; the rare earth minerals and sheer amount of diesel machinery required to extract them. Canadian Natural Gas is very clean by international standards. Im not demonizing anyone who uses induction from an environmental perspective but trying to put things into perspective. In my experience it's great for boiling pasta water, but lacks the "oomph" factor and enjoyment for sautee-ing.
Not knocking your preference, just showing a different perspective and moreso aiming my critiques at misleading developer use of the word "luxury"
Gas stoves as a luxury item?? You know, gas stoves were historically cheaper and widely available, so it’s amusing to me that they’ve suddenly become this “luxury” item in some circles. In reality, gas is marketed as premium because chefs prefer it, but that’s just branding and largely the result of the natural gas lobby’s influence.
Induction, on the other hand isn’t just faster at boiling, it’s far more efficient (over 90% energy transfer vs just ~40% for gas),
safer (the surface stays cooler), easier to clean, and offers precise control that gas can’t replicate.
It also wins on the environmental front, especially in Ontario where the grid is already quite clean thanks to hydro and nuclear providing our baseload power. Sure Canadian natural gas is cleaner but it’s still a fossil fuel: it releases CO₂, and
methane leaks from production are an even bigger climate issue that people conveniently ignore.
Mining rare-earth metals for induction stoves is but a one-time environmental cost, whereas burning gas creates ongoing emissions Every. Single. Time. you turn on that gas stove.
As for hydrogen, that’s still a looong ways away. Large-scale production, storage and transport are all highly energy intensive, and hydrogen is more dangerous for home use. It leaks easily due to its small molecular size, is harder to detect because odorants don’t mix as well with it, and because of its lower ignition energy it’s easier to ignite accidentally. These are significant safety and infrastructure challenges that will probably take a decade or two to overcome before hydrogen
could become commonplace.
Bottom line is, yes it actually is not uncommon for induction to be marketed as “luxury” due to it's modern, sleek look. Gas meanwhile will always have appeal for some cooks and to those with a personal preference for this supposed "oomph" factor it has. But calling gas it a “luxury” feature? That's just a sales gimmick.
