We did our research and we chose...

both. 💀 For fellow Singaporeans, you get the sentiment around gas stoves. The aroma of hawker stalls and the distinct flair of wok hei.

Gas stoves are perfect for many Singaporean dishes. Think of stir-frying char kway teow or simmering laksa. No 'induction-only' cookware restrictions either. Cleaning it? Not fun. 😅

Induction hobs? They've got their own charm. They're modern, sleek, and incredibly safe – no open flames or harmful gases. Plus, they warm up your meals quicker than gas! And for those of us (me included!) who dread cleaning, they're easy to wipe down. Just remember: not every pot and pan is induction-ready. And, well, that beloved wok hei might be harder to achieve.

Despite the benefits of induction, we decided on a blend – a hybrid stove. We get the fast, clean efficiency of induction and that familiar gas flame for special dishes.

What's your kitchen story? Gas, induction, or a mix of both? 🍜🔥

Have doubts on which to choose? Let us know in the comments 👇 If this was helpful, do Like ♥️ Save 🔖 and Follow us for more reno tips like these!

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