I am doing a bit of food science research around induction cooktops, and wondered if there are any measurable differences in the cooking outcome when using electric heat vs. gas heat. In specific, gas heat creates a current of air, heated by the gas and carrying water as a combustion byproduct. This air goes past the lip of the cookware, and possibly causes effects due to the change in humidity and air temperature.
Contrast this with induction, where the temperature of the cooktop generally stays within a few degrees of ambient.
So, assuming that the cooking is otherwise identical-- and ignoring any questions about which is easier to use, cheaper to buy, more "traditional", etc...-- are there any known ways by which a chemist could determine if food was cooked on gas vs. induction?
If the answer is yes, taking that a step further, and fully aware of the fact Does using Electric stove vs Gas stove have any difference in food taste? exists[*], could a trained taster possibly discern the difference?
[*] which does not answer my question, as my focus is enquiring about the science not the practical daily usage. I'm looking measurable differences, even when those differences are not noticeable.