Gas cooking doesn't really have good temperature control though. Using a temperature probe, I can set my stock pot to 98°C on the induction cooktop and it'll stay exactly there for hours with no worrying about the burner set too high or low for the stock to gently simmer.

There's also no worrying about combustion gases in the house.

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harvey9 3 days ago | parent [-]

You described a completely different requirement from the post you replied to. A kitchen could accommodate both by having more than one hob type, or a gas hob and a plug-in dedicated slow cooker gadget.

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jordanb 3 days ago | parent [-]

Inconsistent heat is never good for cooking.

	▲	harvey9 2 days ago \| parent [-]
		It is unusual to go into a professional kitchen and not find open flame hobs. I conclude that it is possible to use these to prepare high quality food.