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Buying guide

Gas vs induction vs electric ranges

Shop Design Build · updated 2026

A white shaker kitchen with a painted range hood surround, before the range is set

Many New Hampshire homes cook on propane, and more people are asking about induction every year. Each fuel has real strengths. Here is how they compare in everyday cooking.

Gas and propane

Visible flame, instant response and support for woks and charring. Most gas ranges convert to propane (LP) with a kit, which matters here since many homes are off the gas main. Gas burners add heat and combustion byproducts to the kitchen, so good ventilation matters.

Induction

Induction heats the pan directly with a magnetic field. It is the fastest to boil, very precise at low heat, and the cooktop stays cooler, so spills do not bake on. Cookware must be magnetic (if a magnet sticks to the bottom, it works). Most 30" models need a 40 to 50 amp 240 volt circuit.

Radiant electric

The smooth glass top most people know. Usually the lowest price and easy to clean, but slower to heat up and cool down than gas or induction.

Dual fuel

A gas cooktop over an electric oven. Serious bakers like the even, dry heat of an electric oven, while cooks keep the flame on top.

Sizes

30" is standard. 36" and 48" pro-style ranges add burners, a griddle or a second oven, and need a larger hood, more gas or power, and sometimes make-up air. The range hood CFM calculator sizes ventilation for your range.

Before you switch fuel

Moving from gas to induction may need a new circuit or a panel upgrade; moving to gas needs a gas line and a hood that vents outside. We sort that out as part of a kitchen remodel, and the range hood guide covers ventilation.

Common questions

Is induction better than gas?

Induction is faster and more precise and keeps the kitchen cooler. Gas works with any cookware and suits wok cooking and charring. Both are excellent.

Can a gas range run on propane?

Most can, with a conversion kit installed by a qualified technician.

Does induction need special pots?

Cookware must be magnetic. Cast iron and most stainless steel work; aluminum, copper and glass do not unless they have a magnetic base.

Related: appliances, range hoods, range hood buying guide, range hood CFM calculator.

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