If you have a “traditional” electric stove top, you’ll see gas pits out a lot more heat and responds quicker. On the other hand my brother just got an electric resistive glass top with a “boost” mode that claims to boil water almost as fast as gas.
I’m in the process of switching from gas to induction and I’m finding the process unnecessarily difficult. In addition to induction ranges having few models, essentially no display models, and poor availability, I found them significantly more expensive. I had to hire an electrician to add a circuit, but he had to install a sub-panel to make it happen. Now I’m waiting on a plumber: the old gas lines are in the way and need to be removed.
My pots and pans are mostly steel and cast iron, so are fine with induction. I do keep a couple cheap Teflon skillets for anyone else who wants to cook, and did need to replace those. However I’m unhappy to lose my steel griddle top.
I’m doing it for health reasons, although it may be too late. My kids did have asthma when they were little, and gas stoves are associated with increased risk of that. While there is no proven association with adult lung problems, it’s still indoor air pollution and I’ve had a persistent wheezy cough since COViD
So fucking hot. And the fancy pots and pans from our wedding registry don’t have rubber-coated handles. So I burn the shit out of my hands if I’m not careful.
It’s absurd that I need oven mitts to use my pans on my stove.
You are going to love it. Gas is so much nicer to cook on, having flame control and immediate feedback. There’s nothing you really need to know, as such, you’ll figure it out quickly.
As a few have said, induction is the way. I’ve had all three and the ease of cleaning, heating power (boil water in like 2 mins), and level/consistency of control you get with induction make it superior to gas and electric resistive. And, of course, you’re not combusting anything in your house and introducing all the pollutants associated with that.
I’ve owned electric, gas, and induction. I recently switched from gas to induction because of the health concerns. Like others have said, gas is a pain to clean. I enjoyed gas more for things that you need to toss, but remain on the heat.
I have gas and am planning to switch to electric since it's cheaper for me and eventually would like to get rid of gas all together...only thing that use it now is water heater, stove/oven and dryer...don't use the gas heater since it'a pretty useless...
It’s much harder to go from gas to electric IMO because there’s much less sensory feedback on electric ranges. You should be able to get a feel for gas quickly because it’s easier to see and feel where things are at temperature-wise, and adjustments take effect much more quickly.
Be aware that the flames from a gas burner can go up around a small pot if they’re turned up to high, so always double check that your pot is centered and the flames are on the bottom of the pot only and not going up the sides, to prevent accidents.
For similar reasons, don’t leave wooden spoons in pots or pans unattended, my mom has a couple wooden cooking spoons that have burnt divots in the handle from being left in a pan or pot.
And maybe be a touch more careful when adding liquids to oil or using spray oils, they can and will flare up, unlike an electric where you can slop oil all over the surface and be mostly fine with just some smoke.
I hope you have many options for gas suppliers. Didn’t realize I only had one when I made the choice for gas and now I’m stuck with the only one in the area and they suck. Propane is nice but a broken tank can really be a pain.
Crushing with the flat of your knife also makes it super easy to peel. I always crush-peel-chop. This way you’ll also get the most garlicky taste and aromatics. Since the compound allicin, which is responsible for that spicy fragrant garlic taste, is created when the garlics flesh is torn.
I’m not sure what it’s called… but you take a cup of hot rice, crack and egg in it, stir it up, and add soy sauce and sesame seeds to taste. The heat from the hot rice will cook the egg a little. And the dish is only good if the rice is still hot from the stove top.
I think they eat it in Japan as a breakfast food. It’s like Japanese  porridge.
I’m vegan now… so no eggs for me. This is the only non-vegan food I miss sometimes.
I love this article from Serious Eats about different ways to chop garlic.
The summary of it is that the more cell walls you rupture, the more strong and acrid the garlic taste is. A microplate is at the far end of that spectrum, but crushing the garlic also releases this extra garlicky power.
Too much of this can be overwhelming in a dish, so there are times when finely sliced or diced but not crushed is preferable. The deciding factor seems to be how you plan to cook it; long cooking rounds out the garlic flavour so by the end, it doesn’t seem as important whether it was diced or crushed. Also, there are some instances where one might want the sharper garlic taste.
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