Gas stoves fill the air in your home with particulate matter (pm), which has been found to increase cancer risk in the long term.
So next time you buy a stove, consider choosing an induction stove.
Btw, gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.
Obligatory Technology Connections video:
https://www.youtube.com/watch?v=eUywI8YGy0Y
The information I have says sous vide is not as good as a “standard” reverse sear in an oven. But, I haven’t tried either.
My experience is that the “crust” on meat is entirely optional, and while I don’t aggressively avoid it, I don’t seek it out when I am preparing my own meat.
I have tried both, and can confirm that sous vide is superior. With a traditional oven prep, you get a pink rare center and brown medium-well outer edge. With sous vide, you get a perfect light pink medium rare all the way through, with only a thin edge of brown from the sear. With sous vide, you just sort of roll it across the skillet on the way to the plate, to get that crust but avoid cooking the interior more.
But to be clear, if you skip the sear with sous vide, your steak will be pink. You’ll miss out on a lot of flavor and mouthfeel from the sear. Sous vide technically cooks the meat, but doesn’t cause any browning (at least, not when cooking it to medium rare) because there isn’t enough heat to cause the Maillard reaction.
Since the Maillard reaction and all its VOCs are the most likely source of meat-related cancer risk, I will gladly eat pink (but safely cooked) meat. In fact the center pink bits are my favorite parts a traditionally cooked steak / prime rib.