Perhaps the higher heat has something to do with it. I still suspect that not all particulates are made equal, so even though burning food makes more PM2.5, perhaps the particulates from the gas combustion are worse for us in some way.
Still, I try to avoid any of it! I have an induction stove, but now do things like skin-on salmon in the air fryer because it produces basically no smoke, whereas it used to smoke my house out when I did it on the frypan. Requires a lot less supervision than to stop it burning in the pan too, which is nice (but perhaps I was always just doing it on too hot a pan)...
If your gas is burning yellow, it is producing soot. If it is burning blue, it is producing very little soot. (the yellow you see is actually hot particles of soot glowing, but at a much lower temperature than the gaseous fuel-air mixture which glows blue. Gas flames can just get pans quite a lot hotter than electric or induction, generally.
>Gas flames can just get pans quite a lot hotter than electric or induction, generally.
This claim doesn't really pass the smell test for me. My induction burner gets plenty hot really fast, much warmer than I could ever practically use while cooking, even. After a quick search I was not able to find any data supporting the claim either - the only data I was able to find seemed to support induction peaking out at significantly higher temperatures than gas.
Do you have any data on gas vs induction- max temperatures?
The gas flame is as big as your burner is, there is a lot of variation there that has to do with the physical characteristics of the burner and gas line pressure.
An induction burner will be limited to about 1.5 kW if it's a portable unit and maybe 2.5 kW on a built-in range.
A gas range will usually have a high rating of 15-20,000 BTU/h which works out to ~4.5-6 kW.
But thermal transfer efficiency is different, they both depend on the size of the pan, the material, shape, etc.
Stick a needle into a 3000F flame and it will be red hot in a second. A thin smallish pan can get super hot. You can't just have a "max temp" rating. However induction ranges will have some thermal protection for their insides.
If you spill something, the flames will also burn what you spilled.
I have both gas and induction. I don't think it makes sense to cook higher than 250C, because all oils will burn at that temp. And the induction works surprisingly well in this conditions, subjectively seems to be even better than gas (faster heating, better heat uniformity), did not expect that.
Still, I try to avoid any of it! I have an induction stove, but now do things like skin-on salmon in the air fryer because it produces basically no smoke, whereas it used to smoke my house out when I did it on the frypan. Requires a lot less supervision than to stop it burning in the pan too, which is nice (but perhaps I was always just doing it on too hot a pan)...