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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Location and school system mattered to us far more than the fact that the house we found had no gas hookup.  We talk sometimes about getting a line run (it does extend to the neighborhood so it's completely doable) but never seem to make it a priority.

And I'm a better than adequate cook who has no complaints.  You can pry my induction cooktop out of my cold, dead hands.  I love that thing and would install one in my next house even if we had gas available.[/quote]

I have trouble imagining any better than adequate cook who doesn't use a cast iron skillet. And I don't know how people could use those without scratching the crap out of an induction cooktop.[/quote]

I used an induction cooktop briefly. The tech is cool. But it just doesn't work reliably, and it's nowhere near as intuitive as gas. You need perfect cookware designed for use with it. Cast iron works... sort of.

At the end of the day, sure, you can cook on electric or induction. But you won't find a single restaurant who made this choice, and anyone who's a passionate cook would never make that choice.
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[b]I wonder what kind of induction top you used? I have one (Thermador), and it is incredible.[/b] Far more responsive than gas (I don't know about intuitive - you have to get used to turning it up or down digitally as opposed to turning a knob but I don't find other to be difficult or unintuitive) and cast iron works perfectly on it. So do stainless steel saucepans and all of my cookware. It is completely reliable - the only time it wouldn't be is obviously if there was a power cut, but we don't generally experience those. Not sure why you'd think cast iron would scratch the cooktop, but that hasn't happened and I can't see why it would - I use my staub and le creuset pans constantly and I haven't had any scratching. I disagree with your statement about "passionate cooks" - I am one, I cook every meal from scratch, and I would never go back to gas. My husband, who is a chef, feels the same. We are from Europe where they are much more common and increasingly restaurant kitchens there do use induction. [/quote]

If you says so. But i'd rather have a $500 gas stove with knobs and real sensory feedback (flames I can see and feel) than induction any day.

I believe it works for you I really do. But when I've got four or five things on the stovetop, I need real time information. I need to be able to look at flames. I'm sure induction is better than conventional electric cooktop, because at least it will be responsive, but I did not like it much. I would never choose one unless gas was simply not an option for some reason. And I don't believe any significant number of restaurants use them as their primary cooking apparatus. Google says some of them have a couple induction burners to keep stuff warm. I believe that. I don't believe that anyone that wants to be able to find people qualified to work in their kitchen would have only induction cooktops.[/quote]

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