We prefer gas over electric. Induction is also good, but typically requires running some heavy-duty cable and a dedicated 40-50 amp, 220V breaker. The cost you've been quoted to extend the gas line and move another may be reasonable (or not): it just depends on how much work is involved. My only reference point is when I had a gas line extended through a wall from my furnace to my kitchen about 25 years ago. The 15' extension and shutoff valve ran me about $150 as a recall, and I did the sheetrock repair afterwards.

i did this about 8 years ago and also ran a gas line to patio to have nat gas grill.. they ran through attic with a flex tube and I know was about $500. this house was in FL and I had to find a plumbing company with an ”old timer from up north” as few in FL knew natural gas. (in new england, any old plumber does gas)

You already have electric so you can do induction, which is equal to gas in response time, and superior to gas in cleanup.

How many stories is your home, how many feet of ductwork will there be to vent, and how many bends?

I hate cooking on electric. Gas is wonderful. Induction is the way the market is heading but it will take a loooong time before gas is really phased down. If this is your forever home, I'd get induction. If you will be there another 10 - 20 years, get gas and enjoy.

Neighbors sold their house 2 years ago. It had no gas line and where we live was a major objection for buyers. They finally sold and gave a $2500 credit to the buyers for gas line installation. Your price certainly seems within this ballpark.

Induction all the way. For the air quality alone -to me - it’s a no brainer.

It would be 6-8’ of duct work, and we live in a single story house. We plan on living here for the foreseeable future, 10-20 years sounds reasonable. Our drywall has not been installed in that stove area so we do have the ability to install lines as needed.

We removed an electric range and replaced with a Wolf cooktop and Dacor wall oven underneath in our last remodel. Like jane, we ran a gas line from our terrace grill supply line into the kitchen. I don’t recall the cost but it was more straight forward than your job. We’ll be installing an induction cooktop in our next update.

@JRB can you share more about your wanting to go induction with the next update? Has your experience with gas not been what it’s cracked up to be? Thanks!

I grew up on gas, first house was gas. Second house was electric - 17 years of that nonsense, hated it and couldn't wait to go back to gas. I told DH if we bought a house with no gas line in the kitchen we're putting one in -- he agreed 1000%. Back to gas and loving every cooking minute of it! There's a reason people use that old expression -- now you're cooking with gas!

That said, DH and I went stove shopping not too long ago and I wanted to see what induction was like, I thought well I'll give it a fair look, we're getting older and you can't burn the house down with induction, maybe I should consider it. Went to a chi-chi appliance store that had both the Bluestar that I'm considering and induction, and had a demo on induction, afterwhich DH said "absolutely not". And he meant it after seeing what a powerful beauty of a stove that Bluestar is.

Gas puts about 60% of the heat it produces into the room, rather than into the pan. Which is one of the reason it needs more powerful ventilation. To get rid of the extra heat in the room, as well as the combustion byproducts. It is the worst possible choice for indoor air quality, and for those with any health issues. With gas, you cannot put down paper towels, cook your bacon, and then wad up the mess and throw it all away like you can with induction. Induction only heats the pan, so the glass is only heated indirectly, with no baked on spills to try to scrape off. It has higher high temperature potentials than gas, and lower lows, and is quick to switch between the two. The mistake that most people make with induction at first is burning everything, because they do not realize how hot things can get, or how quickly.

Go buy a portable induction hob. They are inexpensive, and will get you through any remodel, or give you ane extra burner during holidays. Use it for a while. Then realize that it is 1/4 as potentially powerful as a 240 direct wired range.

I don’t think the original poster wants to hear this, but I try to push all my clients to induction for all the reasons already posted. Some are just in love with the look of a gas range which is fine but I think based on cooking and especially clean up not to mention the indoor air quality there really is no question which is better for the home cook.

@trngngbo, the remodel I'm referencing was done back in 2005. We live in an area prone to frequent electrical outages and didn't like being vulnerable when that happens. That, plus we both preferred cooking with gas over our previous electric smooth top or coils on the range we were replacing. We now have a WH generator, so the former is no longer a concern. We've enjoyed the gas cooktop. No regrets. It's just time for an update and I like the induction for the reasons others have stated above.

eta - we never considered a gas oven.

Induction is faster than gas and the cleanup of the cooktop is a spritz with cleaner and a wipe with a clotth or paper towel. Totally different from radiant smooth top which heats the top to 750* with super slow response. and baked on residual. The benzene studies are beginning to be a consideration now that houses are being built so tight.

I was a gas lover but switched to induction for all the reasons stated . i will never go back to gas Induction is so much more precise and easy to use

Induction, induction, induction. I will never go back to gas. Safer, cleaner, easier.

I do not believe induction is a long way away. Once people become familiar with Induction, more and more are going to choose it. Most homes in the U.S, have electric stoves now. https://www.eia.gov/consumption/residential/data/2020/state/pdf/State%20Appliances.pdf

It's obvious that gas is really not that popular for a number of infanstructure reasons and personal preferrences. Air-quality risks with gas are coming to light, and so, it's inevitable that gas will become even more and more unpopular. I think as induction's costs come down and more people discover Induction's advantages and cons, more and more people will choose induction. The move towards induction will mushroom in its appeal, right along with electric and hybrid cars. Having said that. of course induction is not going to be a good fit for everyone. I'm still amazed at how many people in my circle of friends and family either do not understand induction or have never even heard of induction--that will change.

We took out our gas line and put in induction. contractor thought we were pretty weird at the time. induction is amazing. i’d never go back to gas voluntarily - it produces so much heat and doesn’t typically cook as evenly or the amazing range from high heat output to very low on all burners. also every other stove i use now feels like it takes forever to boil water! and i have some concerns about air quality (obviously can be mitigated to some extent by venting). unless you do a lot of wok cooking i’d recommend looking at induction.

Don't get a new American Range (the brand I mean. Buying made in the USA is fine.) if they're still in business--if you find a used one, go for it. They are awesome ranges but the company is garbage.

I'm the process of replacing my perfectly functional high BTU gas range with induction.

I've had induction in the past and thought gas would be fun and it is. Fire! Works in a blackout! (Note: not all gas ranges work without power.) Amazing wokking! Incredible broiler! Massive oven!

But also, Not as Fast! Hard to clean! Not gonna light up that thing in a blackout without the hood running (except for coffee because we have to function and luckily we have lots of windows to open but still)!

Induction is better for all but a few cooking situations.

A note of caution about trying out induction with a portable induction cooktop (PIC). Brands and models vary wildly in price and quality. So much so that a cheap PIC may leave you wondering if the enthusiastic recommendations here all come from drinking some kind of special cool aid. I say this having used induction for decades, having had an induction cooktop alongside a pro-style gas range in my kitchen for a decade, and using induction for much of my cooking.

Thing is, most PICs are made cheap and exhibit a host of bad behaviors not seen with the kinds of full-size cooktops and induction ranges that lead to the enthusiasm seen in the posts above. The differences between PICs and full size units can really put one off on induction when one's experience is only with a PIC.

Commonly reported complaints not often seen with full size units but characteristic of many PICs include: induction coils too small for evenly heating regular sized pans (i.e., a toridal (donut-shaped) hot spot around the middle 3 to 4 inches of average sized pans while leaving the pan's outer base much less hot); very few and poorly spaced power levels; noisy cooling fans; electronics that produce whistling, howling and buzzing electronic noises and sometimes sound like tuning an old fashioned radio; inability to simmer or do much at lower heat because of very crude power cycling that averages out to low temperatures over time but actually gives you a second or two of OMG hot full-boil followed by several seconds of nothing followed by OMG boil then nothing, etc.

So, in a pinch or when one's kitchen is out of commission, one might find any old PIC usable in a "better than nothing" kind of way, But, you want to choose more carefully if you are buying a PIC to see if you will or will not like induction.

For some reviews and recommendations for better quality PICs, you might start with: SeriousEats; Wirecutter; and Cook'sIllustrated/ATK. If ATK's written review is paywalled, there is a free YouTube version here: https://www.youtube.com/watch?v=Lep2Sh0lYaY

On all inductions I have used in multiple air BnBs I hear the most annoying background noise. This is the only thing keeping me from having one. And I will purchase a new gas stove before they become discontinued if induction makers can not eradicate that noise. Is no one else bugged by that?

If it's too noisy, crank up the exhaust fan? Nah, we all hear different frequencies, so it might just be hard for you to find one.

I haven't been bothered by induction noise except on a cheap portable unit I bought for a remodel. :)

(The other 2 I've had were a 1983 Kenmore and a 2010 Windcrest. My parents have a newer GE that doesn't buzz either.)

I dont hear any background noises, honestly. I have two pans that make a faint tsssk or hum, but I cant hear it when things start sizzling or bubbling or if I turn on the overhead vent.

The minimal noise that induction makes is totally fine for all the members of our household. I somewhat paid attention to it in the beginning, especially when I was power-boiling, but now, I am totally used to it, and I just don't hear it anymore.

In my previous house I installed a 48" Wolf dual fuel range. Yes, it looked and worked great. I hated when my DH decided to cook something, because I knew it would need major cleaning afterwards!

I am a good cook, but I don't really enjoy it. I would survive perfectly with just an outdoor grill ... protein and salads!

When we built 2 years ago I went with a 36" wolf Induction range. No worries when my DH decides to cook, as the top cleans up easily.

We have an underground propane tank hooked up to the outdoor grill and a gas double burner. The outdoor burner is used for the rare frying we might do and for emergency cooking during power outages.

Don't miss the gas range at all.

tl;dr. Bottom line: consider 1) what your power outage risk is, and 2) if you do serious baking (other types of oven usage shouldn’t be a problem). Base your decision on your particular situation. § In 2007 we replaced a radiant electric cooktop for a dual-fuel (propane burners/electric oven) range. We were in a cold, outage-prone area. We chose dual-fuel to avoid water vapor in the oven when baking bread. § Ten years later and in a different outage-prone area, we thought seriously about induction and tried it with a portable unit (which we enjoyed, and still use occasionally). We went with gas cooktop so that we could get hot food during outages. We have since added a WH generator, and will likely go with induction IF we ever remodel another kitchen.

Do you enjoy cleaning up?

Over 20 years ago (been in our home 25 years) I had a gas line run into our kitchen because I loved the gas stove we had in our college apartment. I love gas stoves, cook a lot, and have a middle of the road Maytag slide in range. Hubby and I will be building our dream home in 2-3 years. You'll see that many posters here will push induction over gas. I did research them; one poster included links to some extremely helpful YouTube videos comparing gas to electric to induction. There's many factors you need to consider and after watching all those, I will be putting another gas stove in our dream home.

drcindy, have you actually tried cooking on induction?

It can take a while to get used to induction and the starting experience can be bad. :)

I started a kitchen remodel years ago partly because of the pink Corian and 60-year old cabinets that smelled bad, but also partly because I couldn't stand the 34" induction cooktop it had. By the time the remodel actually happened, I had learned to use it and put in a new one.

I was going to run a gas line when I moved into a house that had a radiant electric range that I despised. Then I learned about induction. My electric range had a 40 amp line but the range I wanted had conflicting info - 40 amp or 50 amp. What an electrician told me is that 40 amp would probably be fine if I don't use all the features of the range at once. I decided since I thought I'd have to run a gas line anyway that I'd go head and upgrade to 50 amp just to be safe.

I never thought I'd give up a gas cooktop but induction is so much better. It was kind of a leap of faith but I'm so glad I made that decision. What is it about induction that concerns you?

We ran a new gas line to replace an electric cooktop in 2007 with a KitchenAid gas 30 inch, 4 burner downdraft cooktop. It has been great - boils liquid quickly enough and I like the different burner sizes for simmering. I clean the stainless part with Windex and put the removable parts in the bathtub and spray them with oven cleaner or soak in soapy water periodically. I’ve never tried induction but am curious now.

I clean the stainless part with Windex and put the removable parts in the bathtub and spray them with oven cleaner or soak in soapy water periodically. I’ve never tried induction but am curious now.

I clean my induction cooktop with a paper towel and Windex. Takes me less than a minute and no removable parts.

^^^^ And you can do it seconds after you finish cooking. Or an hour later. Fwiw I use vodka in a spray bottle instead of winded but same idea.

^^^ My partner would never allow me to waste Vodka!

I promise it’s not good vodka. Ph neutral and antibacterial so safe for all surfaces…

I just wipe my induction cooktop with a wet dishrag and then buff dry. I used to use Weiman's Glass Cook Top cleaner and polish, but then I figured out that it was totally unnecessary.

In my view, consideration of electric power outages should include outage rate and duration versus more critical electricity users such as refrigeration and furnace. In the refrigeration case, significant cost may accrue from long outages, and there is potential hidden risk from light spoilage from shorter duration outages. Need for candles and/or oil lamps adds a certain risk most haven't grown up with. Ability to operate induction with a generator vs. the inconvenience of no hot cooking without a generator is secondary to issues relating to survival.

If you're worried about power outages, just get a portable camping burner -- problem solved.

Hi everyone, thank you for your input! Just an update that we decided to press ahead with an induction, particularly the Bosch HIS8055U as the Cafe was going to stick out too much from our cabinets.

After demo’ing our kitchen, and after having decided to go with induction, we also found a gas line behind one of the cabinets. Funny and go figure that the plumber who quoted us was going to charge us $2k for work that we didn’t need.

It will be my first time cooking with induction, but I’m eager to get started. Thanks again.