That’s how gas rolls. 60% of the heat goes into the room. If you want cool cooking, and energy efficient, switch to induction.

If you want energy efficiency, the leading option is an induction range. Since you are remodeling, it will not be a big deal to run the electrical needed for the induction range.

Gas ranges today are certainly more energy efficient than your 1950 gas range, which I am assuming has a pilot light in the oven and that era did not insulate the ovens. The ranges today have a lot of insulation, so you won't feel as much heat emitting from the oven, but if it's at 400 or similar you will feel some heat. When you have the gas cooktop burners on, of course they emit heat - that is how they cook the food. I advise you to google "induction range" or "induction cooking" - there is a ton of information for you.

@Miranda33 thank you! In truth, induction is what we were seeking, and have already had two orders in for an induction range (GE Cafe and GE Profile) but the ship dates are getting ridiculous for the induction models because of a chip issue, apparently.

So I see our appliance store has Bosch 800 gas range in stock and would love to compare the energy efficiency of the Bosch gas range, to say, something stylish like Betrazzoni. Gas ranges are more readily available and I'm ready to throw my hands up and just get an in-stock gas range.

Maybe it's incorrect, but I would think European makers would be very mindful of energy efficiency?

Energy efficiency has zero to do with bypass heat. Gas simply isn’t energy efficient as a cooking fuel. It’s like incandescent lighting. Most of the energy used goes into heat in the room, not lighting. Only 30-40% of a gas burner‘s heat cook’s your food. That's the main reason that ventilation needs are different between induction and gas. Bypass heat.

Wow... so there’s just not a way for a gas range to be efficient? Given that, and that as a society we’re choosing hybrid vehicles, electric vehicles, more environmentally conscious choices in everyday life, it’s really surprising more Americans don’t choose induction!

I assumed there was technology now that made gas more competitive, but sounds like not much.

Thank you 😬

Unlike appliances such as washing machines and dryers, there are no Energy Star labels for ranges:

"There is no ENERGY STAR label for residential ovens, ranges, or microwave ovens at this time." -- https://www.energystar.gov/products/appliances/microwaves_ovens_and_ranges

In Consumer Reports testing, the Bosch HGI8056UC gas range did poorly.

I doubt there is much difference in energy efficiency between different brands of gas stoves. A new stove is going to be more efficient than your old one because of pilotless ignition and better insulation in the oven. If you are not cooking, it will not be producing heat, unlike the old stoves that had multiple standing pilots...for stovetop burners as well as an oven pilot and, in some cases, even a broiler pilot (as in my mom's fancy Okeefe & Merritt.)

@ci_lantro -- yes! exactly-- our Wedgewood stove has a constant pilot lit for the burners and broiler and all that and is constantly giving off heat.

So you helped me understand the "how" of how new stoves are more efficient-- no continuously burning pilots. That's helpful! (I just don't know all the terminology.)

@RoyHobbs I am sorry-- didn't intend my post to sound scornful. Not at all, just surprised because there have been many advances in efficiency in so many other areas. If you must know, I take short showers, wash my car maybe 1-2 x year (in CA we have water shortages and I don't prioritize using a resource like water on my car, LOL), and yes, in fact, for years took the train to work and bought a house to be close to the train line so we could use it as much as possible. Thanks for asking!

The cost of the induction range is considerable-- and so I'm weighing my options. According to multiple appliance dealers I've spoken with, people don't often buy induction. And there's a long wait not because they're sold out, but because of global supply chain issues -- almost all appliances are affected from what I'm reading here on Houzz.

I appreciate the useful information you provided, but did not mean to offend with my reaction, or questions!

I plan to go with induction, mainly for the air quality reasons. Also, the reduced ventilation needs should result in cost savings that at least partially offset the more expensive range.

Induction is more efficient within the house - a larger percentage of the energy used by the device goes to heating up the food - but the flip side is that in our region (New England) most electricity is produced (inefficiently) from gas. So the total efficiency (energy into food vs. embodied energy of gas) is more similar than it would seem at first.

If you’ve ever lived through a storm like Hurricane Sandy, where power was lost for two weeks or more, induction is not a logical option. During that time, our gas stove, and a box of matches saved us.

Moving to a new home 5+ years ago, we contemplated induction for the kitchen renovation. I was all for it, mainly for ease of cleanup. In the end, we decided to stick with gas…just in case of another severe power outage…even though our new neighborhood has underground wires.

Another thing to consider is the cost of electricity vs the cost of natural gas where you live. Where I am, on Long Island, natural gas prices are relatively low, while the cost of electricity is high. Factor in the cost of a generator that would be needed if we got induction, sticking with gas was a no brainer.

The problem could better be described as looking for a gas range with better insulation than the 1950's antique that heated the whole house. Modern ranges are far better built and, although not perfect, will not heat up the room that much.

All the heat of any oven will dissipate into the room, there's nowhere else it can go unless the cavity has a direct exhaust to the outdoors (there were vented wall ovens years ago).

Insulation around the cavity has an impact on how quickly it dissipates. Self-cleaning ovens typically have better insulation than manual-cleaners.

Gas ovens require airflow for combustion so by nature tend to put a bit more immediate heat into the room than electric.

Kitchen & Bath Business lists induction as used in 50% of remodels in the US now.

This Bosch 800 is often recommended. 8 days out. Link.

@lynne, I would enquire about delivery times for Frigidaire and Electrolux induction ranges as an option to the GE. Frgidaire has a wide range of prices and models, freestanding and slide in, with the lower cost models being an absolute bargain for induction.