What are some of the benefits of electric stoves versus gas stoves?

Can I convince you that electric is better? No, I can't, because I don't think it is. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 minutes. I find this particularly irritating when a recipe requires varying heats while cooking. Sorry I don't have better news for you.

What the others say is true, but ABSOLUTELY NOT TRUE for an electric induction cooker!!

I used to think gas was better until I also moved into a flat with no gas. I was soon sick of it but I discovered induction and changed the basic electric cooker for an induction one.

Now I know that an induction cooker is even better than gas because:

1. It responds instantly like gas.
2. It puts out more energy than gas and thus boils quicker.
3. It's more controllable than gas. My hob has 19 digital settings, so once you know to set it at 5.5 for boiling pasta, you always set it at that and it's the same every time.
4. It doesn't heat up your kitchen like gas (or other electric stoves) because the induction effect causes the pan itself to heat and not the hob, so less waste heat.
5. It's MUCH easier to clean than gas, since it's a flat glass plate and as it doesn't heat up, any spills don't burn on.
6. It's much safer than gas. No chance of an explosion and no gas smells. Also, the hob only gets hot from the heat from the pans, so much less chance of burning yourself if you touch it.

Downside is that you need pans that work with an induction cooker. Almost all modern pans do. Just check a pan with a fridge magnet - if the magnet sticks, it should work with induction.

Also, induction is not cheap. However, you can buy small single or double ring worktop models that just plug in to a socket to augment your existing cooker if you don't want to go the whole way and completely replace it.

Well, with an electric you get

• Modestly less fire hazard
• No gas leak hazard

but I'd generally take gas.

I found it is much easier to keep the heat quite low with an electric stove. As for a quick response when the pot is too hot, just slide it off the burner. This is particularly easy with the flat tops.

Good electric stoves often put out the same or more power (BTUs/hr) than gas stoves, and they are more efficient at transmitting the heat, as it is via conduction not radiation. This means that on a good electric stove, water will boil faster, heavy pans will heat up faster, etc. By a "good electric stove" I mean one that does not have a glass pane over the element, as these are horrible at conducting heat and take forever to heat up.

Additionally, as was pointed out above, electric stoves have the ability to maintain a lower temperature than gas stoves. So electric has a better range of heat (cooler to hotter), while gas is quicker to adjust. Still, for the home chef, switching to another burner shouldn't be a problem if you need quick adjustments in temperature.

See also this comparison.

Besides what @dmckee mentioned :

• No pilot light, so you're only using fuel when you need it. (except for the clock, if you have one)
• No failed electric starter, and having to go find matches for those that don't have a pilot.
• No chance of explosion from when you tried setting the gas so low the burner blows out.

update :

• doesn't use hydrocarbons, could be make 'green' by using electricity from replenish-able sources (hydro, wind, solar) or nuclear. (unfortunately, you then have the issue of conversion and transmission loss, so if you're in an coal or gas power plant area, it's less green)

If I had my perfect stove, it would have an electric oven for more precise temperatures with less variance and gas burners for faster, hotter (and I think more efficient) heating.

The only advantage of an electric stove is that you can use it in a place where there is no gas. There are far fewer places that have gas but no electricity.

Cooking rice. Depends on the type of stove, but this type is great for cooking rice: Add rice, salt, and right amount of water to a pot; bring to the boil; switch off once boiling and you have perfect rice 20 minutes later.

Unfortunately this, and the before-mentioned ability to keep low temperatures, are the only advantages I can think of.

Safety

Electric ranges do not rely on gas flames, which could potentially trigger a fire. Also, if a pilot light goes out on a gas range, the room can fill up with toxic and noxious gases, which are unsafe to inhale. Many electric stoves come with a light that indicates when one of the burners is on and hot, warning those around the stove not to touch the surface.