How do we decide between gas, induction, and electric (ceramic) stoves?

Aside from the differences in cleaning and price, which are important, I find that the biggest issue for me is actually cooking on the stove.

Gas

• This is what you're used to using
• The control of it is reasonably accurate (if your gas stove has better control than high/low/off)
• The response time is immediate (if you lower the setting, it has immediate effect and less energy is transferred to the pot)
• Reasonably energy efficient

Electric

• It's quite a change from gas, requires new cooking habits (mostly due to the response time, see below)
• The control is very accurate (on a modern stove you'll have ten power levels)
• The response time is quite slow (takes a minute or two to heat up initially. Worse is that changing from power level 8 to 4 takes a few minutes, with the pan being too hot for that time)
• Low energy efficiency (relative to the other options)

Induction

• Doesn't require a major change in habits, but does require thought (I used to heat a pan with oil on the gas, then lift it to move the oil around to cover the bottom. On my induction stove, picking up the pan turns off the coil after a few seconds)
• The control is very accurate (usually ten power levels)
• The response time is very fast. Faster than gas on initial heating of the pot, equivalent to gas when turning down.
• Reasonably high energy efficiency.
• A powerful induction stove can transfer more energy than gas for equivalent safety, as the gas would require a large flame. Simply put, a 3kW induction stove can boil a 5 litre pot of water in about three minutes.

Note that for a good induction and electric stove, you'd probably need a three-phase electrical connection in the kitchen. You should check the model before talking to the electrician, though.

Induction (I never actually read this, but thought it looked useful; used my own knowledge)

• Only work with certain metal pots
• Will not burn non-metal items, as long as they haven't had a metal (kid-friendly)
• Cost-efficient once installed (if not in CA or other states with expensive electricity)
• Easy to clean: water and soap

Gas

• Works with all types of pots
• Dangerous, may catch items on fire (stay away from curtains, plants, etc)
• Generally less cost-efficient than induction stoves (unless in CA or other states with expensive electricity)
• Harder to clean: occasional scrubbing is needed

Ceramic

• Works with all types of pots
• Remains hot and dangerous for a longer time than induction/gas stovetops
• Less control over heat, may burn food or reduce quality
• Takes a long time to prepare and heat up
• Medium cleaning difficulty: no hard scrubbing, but not just a wipe away; may affect performance if not clean

Brands: There are sooo many brands out there. You might want to check out GE, Home Depot, Sears, and IKEA first. But for ceramic cooktops, a deeper search might be in question.

TLDR: Depends on what you're looking for. Induction is the generally best (cost, safety, maintenance, control) but only works with certain pots.

1 great feature with gas is that you can still cook if your electricity is out. This feature has come in handy on a few occasions but is certainly not a deciding factor.

I have used all types. Gas is best. Look into any restaurant or commercial kitchen and you will find nothing else. Response time is tops for both raising temperature and lowering. It is also the most energy efficient and lowest cost of operation.

Worst is glass/ceramic cooktop. Heat control is horrible. The glass surface gets very hot and even after you turn it down it stays hot and continues to over cook your food. The control knob does not directly control heating. The glass top has sensors that measure temperature of the surface, then turn the sub-surface heater coils on or off constantly changing from high to off. Totally inadequate for trying to control your cooking temperature. They are terrible to clean. Any tiny drips or accidental boil-overs (because heat response is so bad) causes whatever you are cooking to burn to the surface of the glass. No liquid cleaners will remove. You must either use an abrasive cleaner and scrub, scrub, scrub, or use a razor blade and then an abrasive cleaner. If you only boil water, or use the microwave you can clean a ceramic once and then not use it and it looks ok. Other than that it is worthless. No one who loves cooking could have designed a glass cooktop stove.

Electric resistance coil is actually second best. Works on any type of cookware and is quite controllable. When you turn the control knob up or down it immediately increases or reduces the power to the coils and changes the temperature. A little more difficult to clean than gas, but far easier than glass top.