Answer
Sep 25, 2025 - 02:15 PM
This question is best broken down, and answered separately between a range's cooktop and oven.
Traditionally, a natural gas cooktop was considered the top choice for professionals. Compared to an electric radiant top, an open flame has a faster heat transfer, allowing more rapid heating and better control. Glass-top electric ranges, however, are easier to clean, with the heating element hidden beneath a solid ceramic surface, which can quickly be wiped down with a rag. With the advent of induction heating technology, however, many professional cooks feel that natural gas has been unseated from its thrown as the top-performer, while maintaining the benefits of a glass-top. Induction works through electro-magnetic heat transfer direct to your cookingware. This is more efficient than both a natural gas cooktop and an electric radiant cooktop, allowing for rapid heating and control, while cutting down energy costs. Induction cooktops also have a single, smooth glass top that can easily be wiped down. The benefits don't stop there: Because the glass top isn't being used to conduct heat, the cooking surface cools down rapidly after use, making it safer. Furthermore, IR temperature sensors sit beneath the top measuring the temperature of your cookware directly, opening up a new world of precise heating control.
Going with induction does require careful consideration. In addition to premium pricing, you may need to factor in the cost of electrical upgrades in your home, as most induction ranges or cooktops will require wiring rated at 240 volts, 50 amps. Furthermore, induction only works with cookingware made of ferrrous metals, such as cast iron or steel, rendering obselete any copper or aluminum cookingware you might already have.
Natural gas also has its own set of unique considerations. You will ofcourse need to ensure gas lines run to the location where you want to install the range. It is also important to ensure proper ventilation, and that you run the fans during usage to avoid inhaling carbon-monoxide fumes.
Opinions vary on the best heat source for an oven, with each filling different niches. Electric convection ovens distribute heat more evenly across the oven chamber, and generally produce drier air, which is considered best for baked goods. Natural gas ovens, however, can preheat faster, with the broiler largely considered to be superior, producing moister air for better roasting. If you'd like to combine the benefits of a natural gas cooktop with an electric oven, look for Dual-fuel ranges.
