As real estate agents, my team and I have come to recognize a familiar reaction during showings: the moment we unveil a sleek induction cooktop, prospective buyers often let out a collective groan. “Oh, it’s not gas?” they say, with a hint of disappointment. That sigh usually comes from habit—people grew up equating gas with “real cooking.” But here’s the reality: induction is not just a worthy alternative, it’s the superior choice.

Why Induction Wins, Every Time

The resistance to induction is mostly nostalgia. But the modern culinary world is shifting—and fast. Bloomberg recently highlighted how world-class chefs are embracing induction not out of environmental obligation, but because it makes kitchens cooler, cooking more precise, and virtually eliminates fire risks.

Thomas Keller, one of the most celebrated chefs in the world, uses induction in his Michelin-starred kitchens. Jeremy Chan of London’s Ikoyi notes the precision: “You can just say set it to, say, 3.5. There’s nothing to interpret there.” That kind of consistency is nearly impossible with a fluctuating flame.

Real Benefits You Can Feel

• Speed & Efficiency: Induction heats pans almost instantly, doubling cooking throughput compared to gas.

• Exact Temperature Control: Want a pan seared at exactly 400°F for four minutes? Induction delivers precision gas can’t match.

• Cooler Kitchens: No wasted heat and no open flame means a cooler, more comfortable kitchen at home—or in a restaurant.

• Easy Cleanup: A quick wipe of the smooth surface is all it takes, compared to scrubbing burners and grates.

• Safer & Healthier: No harmful gas emissions, no risk of a dish towel catching fire, no fumes compromising indoor air quality.

From Groan to Enlightenment

That initial groan from buyers often masks a longing for the drama of blue flames and the tactile feel of gas. But once we explain the benefits—cooler kitchens, faster cooking, safety, precision—they usually start nodding in agreement.

I often tell them: “Many of the world’s greatest chefs, from Thomas Keller to Jeremy Chan, are choosing induction not for tree-hugging reasons—but because it simply makes their kitchens perform better.” That’s when the lightbulb goes on.

Bottom Line

Yes, gas still has its loyalists. But induction is no longer a fringe curiosity—it’s the tool of choice for chefs and homeowners who value power, control, comfort, and safety.

So the next time you hear that groan during a showing, lean in with confidence: you’re not replacing tradition—you’re upgrading to smarter, cooler, better.