What kind of stove do you now have? I’ve had coil (trash), ceramic (still trash) and induction (amazing, and way better than gas, at the cost of needing compatible cookware) - I’d never voluntarily to back to gas.
Not op, I agree that open coils are trash, IR are usable, induction is nice, but I can't say it is better than gas. A gas stove designed for wok use is amazing. I bought a house with electric and had the gas line extended into the kitchen for a new stove.
The stove I bought has great dynamic range, which is helped by a safety feature that monitors conductivity through the plasma between the igniter and the frame, and re-lights the gas if it blows out.
Of all the electric stoves I've used I've liked the open coils the best, although I've never used an induction one.
Now I've a fancy glass top with one burner that takes forever to warm and then blasts through the desired temperature and incinerates the food, and three anemic burners that do very little.
You can buy an induction stove/burner designed for wok use too… These aren’t as popular in the states because - surprise - most people don’t cook with woks.
Thermador Gas Cooktop 30" Stainless Steel SGSP305TS [1]
I was not planning to spend that much, but I'm glad I did. I was replacing an obsolete 32 inch cooktop, which had a roughly 31.5 inch cutout in the counter. I found out that this 30 inch cooktop actually covers about 31 inches of counter, more than any of the others that I saw. I epoxied a stainless steel shim to narrow the opening on the far side of the cooktop. It looks good and works well.
I chose this model in particular since it has a high power center burner. With a lightweight steel wok you can make great stir fry with good temperature control.
It’s resistive. Not sure the exact tech. All I know is, I’ve had electric stoves that suck ass, and this one does not. It heats up fast, and I’m not noticing a huge performance difference over my old gas range.
The biggest difference is that you can nor just cut the power like gas. You need to (horror of horrors!) move the pan off the heating element to dramatically cut the heat.
This is going to be a continuing issue for companies unless they agree on some proper tech branding. (I don't get why they haven't yet) There's a ridiculous difference in various types of electric stoves and people with good/bad experience with them rarely say which one it is beyond "electric". But with the available options it feels like "I had a yellow car, and really liked / didn't like it".
Modern induction stoves really are a massive leap from things you could get a decade ago. You can even get ones that work with woks. A trip through a few newer airbnbs on an island with very few gas lines was a serious revelation for me. From the article:
> except with electric heating coils instead of burners. Better for indoor air quality, doesn’t do that click-click-click thing, but less responsive
Which basically ignores modern induction stoves which also don't heat up and are more responsive for thick-bottom pans! Which is the essence of the article - going further than "we'll make the job hot but with electricity".
