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Mirella Bucci cooked on a gas stove her whole life. She connected it to her family’s Italian cooking traditions and the way she grew up. Bucci thought its heat control was unmatched. Until she tried an induction cooktop for the first time.
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“My mom and these influential people in my cooking world have always used gas,” Bucci said. She remembers her mom’s big pot of tomato sauce simmering above a low flame; Bucci and her two siblings would eat it with pasta every week.
Bucci long believed the industry standard, that only gas provided the precision “top chefs” require. But, as an adult, Bucci grew curious about induction as she considered replacing her gas stove as part of a home electrification project.
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