While many chefs and home cooks swear by their gas cooktop, the reality is that induction is superior when it comes to efficiency. This is because energy is directed into the cookware base instantly, transferring with approximately 85% efficiency. Comparatively, cooktops that transfer energy via gas operate at an efficiency of 32%. 

With induction, because the heat is coming from the cookware itself, rather than the cooktop, your cookware reaches the desired temperature more quickly, cooking your food faster.

There's also conclusive evidence that gas cooktops contribute significantly to poor respiratory health. Most concerning of all is the effect on children. "Gas cooktops contribute 12% of the childhood asthma burden, which is equivalent to tobacco smoke in the home," says Asthma Australia CEO Michele Goldman.

For a detailed analysis, read an informative article on the Choice site.