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If you’re planning a new kitchen or updating an existing one, the cooktop decision is one you’ll live with every day. Gas and induction are both established cooking technologies, and they can suit different cooking styles and households in different ways. Gas is commonly preferred for high‑heat, flame‑based cooking and generally works with most cookware types, while induction typically performs strongly on factors like speed and easy cleanup. This guide is designed to help you consider which option best fits how your household cooks, as well as your budget and setup.

Key Summary

• Gas is well suited to high-heat technique cooking: wok cooking with a round‑bottom wok, direct flame charring, and open‑flame techniques such as flambeing are typically easier to perform on gas. These techniques rely on an exposed flame and may be more difficult to achieve on an induction surface without specialised equipment or alternative methods.  
• Gas works with a wide range of cookware: cast iron, copper, ceramic, and many odd‑shaped or heirloom pieces can generally be used on gas, although individual items should still be checked for safety and manufacturer guidance. Induction requires cookware with a magnetic base. 
• A hybrid cooktop may be worth considering: combining traditional gas burners with induction elements can provide a versatile solution for many modern kitchens, allowing households to use different cooking methods depending on their needs and preferences.  

Where gas cooktops have advantages 

A gas cooktop can be manually ignited, which allows you to continue cooking during a power outage. So, while neighbours may be searching for torches during a power outage, you could still be cooking dinner - or at least boiling water for a much‑needed cup of tea - if you can safely ignite your gas cooktop manually.

Gas cooking is also well suited to a range of high-heat techniques. A round-bottom wok can sit directly in an open flame, allowing heat to reach both the base and sides of the cookware. This supports the rapid, tossed stir-fry style often associated with wok cooking. Direct flame charring and open-flame techniques like flambeing are most straightforward on gas, because they rely on the flame itself, rather than the transfer of heat through a flat surface. Gas cooktops are compatible with many common types of cookware, including cast iron, copper, ceramic and some irregular or heirloom pieces, provided they are suitable for use on a gas flame. Induction cooktops, by comparison require cookware with a magnetic base. Gas burners are also mechanically simple, with fewer electronic components than many induction cooktops, which can support a long working life when the appliance is installed and serviced appropriately.

How does cooking on gas compare to induction day to day?

For everyday cooking tasks such as pasta, curries, eggs, soups and sautéing, both gas and induction perform well. Induction typically boils water faster, while gas provides immediate visual feedback through a visible flame. For many households, the difference comes down as much to cooking preference as to perceived cooking performance and features.

One of gas cooking’s most valued features is its intuitive control. The flame responds instantly to adjust to every dial movement. You don’t need a numbered display to know your heat level - the flame tells you. For experienced cooks, this is not a cosmetic preference. It's a key reason professional and commercial kitchens have relied on gas for decades, where visible, immediate, responsive heat are important.

Induction has genuine day-to-day strengths too. It transfers a high proportion of energy directly into the cookware while the cooktop surface stays relatively cool during cooking; and the glass surface is straightforward to clean with no grates or burner rings to remove.

Cooking accounts for only a small per cent of a typical household's total energy bill. So, while induction cooktops are often recognised for their efficient energy transfer, appliance choice is typically influenced by a range of factors including cooking performance, appliance features, installation requirements and personal preference, rather than energy consumption alone. 

Gas vs induction cooktop: a side-by-side comparison

Here is how the two technologies compare across the criteria that matter most to home cooks.

Energy efficiency comparison referenced from Sustainability Victoria. All other criteria reflect established product category characteristics and typical residential cooking conditions.

Neither option is objectively better across every criterion. The right choice depends on your household preference, not on a single metric. A household that prioritises reliability, visual flame control, high-heat technique and cookware flexibility will find gas a more capable fit. A household that prioritises fast boiling and easy cleanup will find induction the more practical daily driver.

Cooking techniques where flame makes the difference

Three cooking techniques where gas makes a difference 

Wok cooking
A traditional round-bottom wok is designed to sit inside a flame, receiving heat up the sides of the bowl. This creates the rapid temperature cycling and charred edges known as wok hei that define authentic stir-frying. A flat-bottom wok can be used on induction, but it changes the cooking dynamic. The round-bottom wok and gas burner are traditionally used together for this style of cooking.

Charring and flame work
Charring capsicums or tomatoes directly over a gas flame, toasting tortillas, or finishing a protein with direct heat are techniques home cooks use regularly. They rely on the flame itself, not just heat transfer through a surface. Induction does not provide a direct equivalent  for these tasks.

Flambeing
Tilting a pan over an open flame to ignite spirits is a standard finishing technique for many dishes, from pan sauces to crepes. On gas, the technique is straightforward. On induction, it requires an external ignition source. It is a minor point for most households, but for cooks who use it, it matters.

Is a hybrid gas and induction cooktop worth considering?

Yes. Hybrid cooktops combining one or two gas burners with induction zones are available and increasingly popular in new Australian kitchens. They can provide a high-heat gas burner for wok or flame-based cooking alongside the speed and easy cleaning of induction for everyday tasks, so some households do not have to choose a single technology.

In practice, a hybrid typically features one large gas wok burner paired with two to four induction zones. The layout varies by model, but the principle is the same: gas where technique is important, induction where convenience matters. Installation requires both a gas connection and a dedicated electrical circuit, which is straightforward to plan in a new build before walls and cabinetry are fixed.

Another option many households are adopting is using different cooking technologies in different areas of the home. For example, an indoor kitchen may feature induction, while an alfresco kitchen may include a gas cooktop or wok burner and a mains-connected barbeque for outdoor entertaining, high-heat cooking, rotisserie or slow cooked meat on the bbq and flame-based techniques. This approach allows flexibility and a wide range of cooking options.

Whether choosing a hybrid cooktop or separate cooking zones across the home, planning early is key. If you’re building a new home, the first step is checking whether gas is available at your address. You can do that through the AGN gas availability tool before locking in your kitchen design. 

What should you consider when choosing a cooktop for a new home?

Work through these questions before settling on gas, induction, or a hybrid setup:

1. What cookware do you own or plan to buy? Gas is compatible with a wide range of cookware. Induction requires magnetic-base cookware. Check what you have before committing.
2. Is gas connected or available at your property? Check with AGN before locking in a kitchen design. Use the gas availability tool to confirm.
3. Is a hybrid setup feasible? If you want the best of both, plan for dual services early it is generally easier to accomodate in a new build than a retrofit.
4. What is your priority and how do you cook? Cooking performance and technique flexibility are often associated with gas, while energy efficiency and low maintenance are typically associated with  induction.

Disclaimer:
The information in this article is general in nature and is intended to assist homeowners comparing cooktop options for a new home or renovation. Efficiency figures and cooking technique descriptions reflect established industry and government sources. Individual performance will vary by appliance model, usage pattern, and energy plan. For appliance installation, consult a licensed gasfitter. Australian Gas Networks distributes natural gas and does not sell or endorse specific appliance brands or models.

References

1. Sustainability Victoria Reduce cooking appliance costs at home (sustainability.vic.gov.au)
2. Australian Government Department of Climate Change, Energy, the Environment and Water Appliances (energy.gov.au)
   
   

All information provided in this article was correct at the time of publishing (July 2026)

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