If you go induction, make sure you have pots and pans that will work. You may need to replace your cookware as well. 

Have had induction for 10 yrs, love it, safe, easy to clean, does not heat the whole room. Temp is very responsive compared to electric. Biggest complaint from most used to gas is no visual feedback like a flame or glowing burner for the heat level.

Mattman3969 said:

We have an Electrolux induction cooktop that has 2 regular burners and 2 induction burners.  We've had it for 6yrs and it has worked fine.  

Well with that said, do you find yourself using the regular (electric?) burners or the induction ones more?

Go induction and don't look back.  Fast Temp changes, Fast up or down so it's easier to hit the right temp than electric or GAS!!  The contents heats up not the room or even the handles (on a stock pot for example).  IF you want, you can pick up a single unit for around $100 and try it out before committing. 
Try it you'll  like it.

I chanaged to induction last year. There are a few features that I love and a few I HATE. 


1. So easy to keep clean, no need to scrape of burt spills.
2. Instant temp change like gas

The things I hate.  

1. Finding a good induction ready nonstick skillet. I'm way to clumsy to put an iron skillet on my cook top. We've had a lot of skillets warp and they are no longer recognized by the burner.

2. Our touch buttons malfunction the second they get wet or metal touches them.

LDR said:

Thatgrimguy said:

I have a portable induction cooker, so no help on built in models. 

I've been trying to decide on one of those.  Any recommendations?

I've been happy with my nuwave. It was buy one get one free and my friend gave me his free one. I have used it for tailgating, and hotel rooms. Also for tailgating when they won't let you have any kind of open flame.

Navymom said:

Redoing the kitchen countertops and will be getting a new cooktop. I want induction but everyone I talk to says go electric. There are very few stores that carry them and fewer salespeople that have anyknowledge. The guy at Pirch was great but they carry limited brands and models. I love the Thermador that doesn't have set hobs but it is out of my price range. For those of you that have induction what model did you get and why? BTW gas is not an option.

I have the Bosch induction and it is the best we have ever had. We love it. It is better than gas and I thought I would never say that about any electric cook top. Induction is the bomb. It was a little pricey but worth every penny. I'll never go back to gas again.

buzd504 said:

The Cen-Tex Smoker said:

I have the Bosch induction and it is the best we have ever had. We love it. It is better than gas and I thought I would never say that about any electric cook top. Induction is the bomb. It was a little pricey but worth every penny. I'll never go back to gas again.

Wow, I find that very hard to believe.  I love my gas stove.

That said, we just redid our kitchen, and everything else is Bosch (fridge, oven, dishwasher, microwave).  They make great stuff.

I love gas stove tops as well. I've owned 2 fairly nice residential And a commercial in the restaurant as well.  This beats them all hands down. Every bit as responsive as gas with very little residual heat. The pan gets hot but 6 inches away is ambient temp. It can go nuclear in 2 minutes and back to room temp in just a few more minutes. Go from setting 7 to 10 and its recognized almost immediately(3 seconds or so). Drop from a Rabin g boil or pan fry at 10 down to 3 for a simmer and it is the same. No contest in my book. I would be concerned about durability in a commercial setting with the glass top but for home use I would go induction over any other hands down. it is so much more efficient than gas especially on cast iron. We just set a piece of butcher paper over the burner so the cast iron does not scratch the glass. The paper is room temp and the entire pan can be scorching hot. I think kinji (or someone) has an infered video of a cast iron pan on gas and induction and the difference is clear. Hot and cool spots all over the gas and all hot on the induction. 6 months ago I would have sung a different song but not now. 

We have a Wolf gas cooktop with 4 burners and a griddle in the middle. I use a portable induction burner outdoors and really like it. If I had to redo a kitchen, I would get just 2 gas burners and 2 plug in induction burners. I would use the gas burners for simmer, woks, high heat. But I would use induction with cast iron for the rest.

If budget is an issue, built in induction burners like Thermador or Bosch are going to be too expensive. That is why you should consider a 2 burner cooktop with gas or electric plus the plug in induction burners (which can also be used outdoors and cost ~$70). Just my take.

We have a Wolf convection double oven. I would not bother with convection, or a very expensive oven. Were I to redo the kitchen, I would get a mid-range, stainless steel double oven and save money. I am sure convection is good for something, but nothing that I have found. The best feature is the covered lower heating element so that it does not get mucked up with food drippings.

Oh that's super cool! You are going to love it. I would buy that in a second. Love the flex surface. 

Glad to find this thread as I'm searching for a 36" induction cooktop right now.  Hoping you all have some additional insight and input on options to consider now.  Thanks!