I've used natural gas stoves, propane stoves, petrol stoves, kerosene stoves, naphta stoves, spirit-burning stoves, resistive electrical stoves, 'halogen' electric stoves, induction stoves, campfires and wood-burning stoves. I cook nearly every day for our family of 4 on... the wood-burning stove. It is the most powerful one of the lot, the most versatile and the most reliable. I can cook when the power has failed, I don't need infrastructure other than a way to gather wood of which we have plenty seeing how as we're living on a farm in the Swedish countryside, the thing heats the house while I'm cooking, in combination with a wok it is the clear winner to make anything stir-fried while it is just as useful to slow-cook rice pudding in winter time. The resistive electric stove next to the wood-burning one only sees use as a parking area for the stack of cast-iron pans I use. The induction plates sometimes see use when I'm cooking outside but otherwise I leave them be 'cause they're just not strong enough to my taste.

Wood. That's where it's at, at least for those living like we do. I understand that it won't work for those living in densely populated areas but for those who live in the sticks I'd say get yourself a wood-burning stove and learn how to use it. I suppose Stanford won't approve but that's their problem...