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 few times I have prepared meat while trying to minimize the maillard reaction, it was still quite tasty.
That said, I agree that cancer risk is relative, and you can’t avoid all risk, even if you are happy to try.
I hear sous vide steak can be quite tasty.
It is the best way to prepare steak, but you still need to sear it afterwards. The steak can be cooked to a perfect medium-rare all the way through… But you still need to throw it on an ultra hot skillet with some butter and rosemary afterwards, to add the crust to the outside.
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.
This is the way