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Gas vs Induction: Which Cooktop Is Right for Your Kitchen?
Speed, control, air quality and the wiring bill nobody mentions.
By Naomi Park, Kitchen Editor · Published August 8, 2026 · 2 min read
Photograph: Matt Bango / StockSnap
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Induction has moved from premium option to default specification in new kitchens. The trade-offs are real but narrower than the arguments suggest.
Speed and control
Induction boils 2 litres roughly 40% faster than a typical gas burner and holds low temperatures more precisely. Gas gives visual feedback and works with round-bottomed pans.
Air quality
Gas combustion produces nitrogen dioxide indoors. If you keep gas, extract externally at 600 m³/h or more and use it.
The hidden cost
Induction needs a dedicated high-amperage circuit. Budget for an electrician; in older homes this can add meaningfully to the project.
The verdict
For most renovations, induction is now the better choice: faster boiling, precise low-temperature control and no combustion byproducts in the room. Gas remains defensible if your electrical supply can't take a 32A circuit or you cook with a wok daily.
Methodology
Every product here was tested in a working home against standardised tasks. Scores are the mean of five measured criteria and are never adjusted for commercial reasons. How we test · How we review.
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