Should You Still Choose Gas or Switch to Induction in 2025?
For years, gas was the obvious choice in French kitchens. It was linked to convivial meals, flame precision, and sturdy equipment. But in 2025, the rules are shifting: induction is taking over, and rising energy bills remind us that cooking isn't just about taste. I've tried both, and here's what I learned.
The Tradition of Gas
I grew up with a gas stove. The click of ignition, the blue flame, the instant heat—it all gave a sense of control. Gas is still efficient and handy, especially for wok cooking or long simmering. But the downsides are real: fluctuating prices, heavier maintenance, and higher CO₂ emissions.
Induction as the New Norm
When I tried induction, I was surprised by the speed. Water boils in minutes, and the plate shuts off instantly when the pan is removed. No flame, no wasted heat: the efficiency is striking. Bills are lighter too, since induction is far more energy-efficient than gas. The only catch is the upfront cost and the need for compatible cookware.
Which Choice for 2025?
If you cook often and love the feel of a flame, gas still has its defenders. But for households aiming to cut expenses and reduce environmental impact, induction is increasingly the logical choice. Personally, I kept a small gas burner for certain dishes, but my everyday cooking now runs on induction.
Conclusion: In 2025, the choice isn't just about tradition versus modernity. It's about balancing comfort, budget, and sustainability. And in that equation, induction clearly takes the lead.
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About the author:
Alexandre Dubois is a French sustainability enthusiast who explores practical, science-backed habits for everyday life. From reducing household energy use to cutting food waste, his focus is on small changes that add up to real impact. He shares what he tests in his own home so others can live greener without sacrificing comfort. Contact: info@greendailyfix.com
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