Gas vs. Induction Stove: Why I Switched & Won't Go Back
Switched from gas to induction? Read this honest review covering boil speeds, cleaning, safety, and smart features. Discover why induction wins over gas.
By Team Gimmie
Updated September 2, 2026
I Switched to a Smart Induction Stove. Here's Why I'm Never Going Back
For nearly twenty years, I was a gas stove fundamentalist. I loved the rhythmic click-click-whoosh of the igniter and the visual confirmation of that blue ring of fire. To me, gas was the hallmark of a serious cook, while anything electric was a compromise relegated to dorm rooms and low-end rentals. I scoffed at the idea of induction, viewing it as a shiny, over-engineered solution to a problem that didn’t exist.
I was wrong. Embarrassingly wrong.
After making the switch to a modern induction range last year, I’ve realized that my devotion to gas was based more on nostalgia than performance. Cooking with gas now feels like using a flip phone in the age of the smartphone—it gets the job done, sure, but it’s slow, inefficient, and remarkably messy. If you are standing on the edge of a kitchen renovation or looking for a high-impact gift for a home chef, here is the honest truth about why induction isn’t just a trend, but a total recalibration of how a kitchen should function.
The Four-Minute Boil and the Power of Precision
The biggest hurdle for most skeptics is the belief that magnets can’t possibly be as powerful as a flame. To test this, I ran a side-by-side comparison between my old professional-grade gas range and my new GE Profile Smart Induction Range. I filled a pot with six quarts of cold water and turned both to high.
On my old gas range, I had time to chop an onion, grate a block of cheese, and check the mail before the water even began to simmer. It took nearly 11 minutes to reach a rolling boil. On the induction range? Four minutes and twelve seconds.
The speed is staggering because induction doesn’t waste energy heating the air around the pot. It uses electromagnetism to turn the cookware itself into the heat source. When you turn the dial, the response is instantaneous. There is no residual heat left in a burner that needs to "cool down." If a pot of milk is about to boil over, you hit the button and the activity stops immediately—faster than lifting a pan off a gas grate. This level of control is a revelation for anyone who makes delicate sauces, melts chocolate, or sears scallops.
