Gas ranges must vent to the outside. Electric ranges have the advantage that there is no leaking gas in your kitchen, which is good for people with asthma or allergies. My personal story: I always had a runny nose in the kitchen with our gas stove. This meant I was always running to get a tissue while my husband was mid-story, and also I could not cook with my face over food. Six months after we purchased an induction stove (after the kitchen was fully aired out) my nose no longer runs.
The order of energy efficiency in electric ranges includes: electric coil, radiant heat, solid disk, and most efficient: induction (Amann et al., 2012). Many electric stoves have flat tops and thus are easier to clean. Electric coil stoves take longer to heat up. However, electric ovens can be used while they are warming up, unlike gas ovens, which may emit gas during heat startup. Concerns: An electric range often requires higher voltages than gas. This may require an electrician put in a new electric line.
A convection oven uses an oven fan to blow heated air around food, to heat the food faster and potentially cut energy by 20%. An air fryer is a type of convection oven.
An induction stove uses electromagnetic energy to heat up foods, and is known to heat water the quickest of all stove tops. Since there is no burner, the kitchen stays cooler in summer. With no exposed coils, the flat stove top is quickly cleaned. However, induction requires ‘induction-ready’ cookware, which is widely available in stores today. Cookware that will work includes cast iron, stainless steal, and enameled iron. If a magnet sticks to your existing pans, it will work. Induction does not work with aluminum or copper cookware for stove-top purposes.
Microwave ovens reduce energy use by two thirds and also keep the kitchen cool in the summer.
Other cost and electricity-saving options: pressure cooking; defrosting foods in the refrigerator before cooking; using oven lights instead of opening oven door to check foods; and performing self-cleaning periodically just after cooking when the oven is still hot (Amann et al., 2012).