Gas vs. Electric vs. Induction Ranges: Which Is Right for Your Kitchen?
Shopping for a new stove is one of those decisions that feels bigger than it should. Your range is the heart of the kitchen — you'll use it every day for a decade or more — so it's worth getting right. The first fork in the road is the fuel type: gas, electric (coil or smooth-top), or induction. Each cooks a little differently, costs a little differently to run, and suits a different kind of kitchen. Here's a straightforward guide to help you decide, without the showroom pressure.
Gas ranges: instant heat and hands-on control
Gas has long been the favourite of serious home cooks, and for good reason. An open flame gives you instant, visible heat that responds the moment you turn the dial — great for searing, stir-frying, and anything where timing matters. Cast-iron grates handle heavy pots and woks with ease.
The trade-offs: you need a gas line (something to confirm before you buy), the cooktop takes a bit more elbow grease to clean around the burners, and gas adds a little heat and humidity to the kitchen. If you already cook with gas and love it, a modern gas range with an air-fry oven and convection is a fantastic upgrade.
Electric ranges: simple, affordable, and everywhere
Electric ranges are the most common choice in Canadian homes, and they're the easiest to live with. Smooth-top (ceramic-glass) models give you a flat, wipe-clean surface and even, steady heat that's forgiving for everyday cooking, baking, and simmering. Coil-top models are the budget champions — rugged, inexpensive, and simple to repair.
Because nearly every home already has a 240V outlet for a stove, electric is usually the plug-and-play option. Heat responds a touch more slowly than gas, but for most families that difference is barely noticeable. If you want the lowest up-front price and zero fuss, electric is hard to beat.
Induction ranges: the fastest, most efficient option
Induction is the newest technology in the group, and once people try it, they rarely go back. Instead of heating a burner, an induction element uses a magnetic field to heat the pot itself. The results are dramatic: water boils faster than gas, temperature control is razor-precise, and the glass surface stays cool enough to wipe clean the moment you lift the pan.
Induction is also the most energy-efficient choice — roughly 85–90% of the energy goes straight into your food, which can trim your hydro bill over time. Two things to know: you'll need cookware that a magnet sticks to (most stainless steel and cast iron qualify), and induction ranges typically carry the highest sticker price new. That's exactly where open-box and refurbished shopping pays off.
A quick way to choose
Ask yourself three questions: Do you already have a gas line? If not, gas means added installation cost. What's your budget? Coil electric is cheapest, induction is priciest new. How much do you cook? Casual cooks are perfectly happy with smooth-top electric; enthusiasts who want speed and precision tend to fall in love with induction (or stick with the flame they know in gas).
The smart-shopper move: buy open-box or refurbished
Here's the part that changes the math. A brand-new induction or premium gas range can cost well over $2,000 CAD at a big-box store. At Oxbury Appliances, the very same models — same brands, same features — come to you as New Box, Open Box - Scratch & Dent, or Factory Refurbished at a fraction of that price. Open-box units are typically current models with minor cosmetic marks (often on a side that faces the wall) and full functionality. Refurbished units have been tested and restored to work like new. Either way, you can save hundreds of dollars and put that money toward cookware, a range hood, or simply back in your pocket.
Ready to see what fits your kitchen and your budget? Browse our full selection of electric and gas ranges — with New, Open Box, and Refurbished pricing on top brands, shipped across Ontario. Find the stove you want at the price you deserve, and order online in minutes.