The food is cooked on an open flame provided by the gas. The energy efficiency of a gas cooker is low at only 30 to 40%. This means that 60 to 70% of the energy dissipates in the air, causing heat loss. Compared to an electric cooktop, the cost of the purchase is lower, but the gas cooker has a number of disadvantages:

• gas soot and deposits are formed during the cooking process, therefore a powerful cooker hood and an increased ventilation are required,
• using a gas cooker, the amount of oxygen in the room decreases due to the gas combustion process,
• cookware gets deformed and its base becomes covered with soot after prolonged use on the gas cooktop,
• the gas cooktop is flammable if left unattended
• there is a risk of poisoning and explosion
• the food cooked in a gas oven may absorb small particles of gas combustion by-products.

Specification. A natural gas supply or gas cylinder is required.

Impact on indoor air quality. Under the influence of the gas combustion process, the amount of oxygen decreases in the room and gas soot and deposits are formed.

Required cookware. No special cookware is required. Cookware with a deformed or a much curved base, such as a wok, can be used.

Cooking speed. A relatively long time is required until the water reaches the boiling point.

Safety. The cooker does not turn off automatically.

Fire safety. The cooker is flammable if left unattended and can cause burns due to an open flame.

Care. Cleaning the burner grates and burnt food is not easy.