I like induction and have used one for seven years. It isn't quiet. The pans hum. Tried many different ones and they all seem to do it though more at time temps. Then the fan to cool the cook top comes on. Also noise. My cook top will turn off if it gets wet . and then I need to wipe the surface dry, and bottom of pan or pot. It has its quirks.

My family uses it as a counter so I always have to clean crumbs or debris off it before I start cleaning.

Besides water boiling quickly, everything else cooks the same as gas.

Compared to a regular electric stove, induction is much better. But I think I induction is finicky compared to gas.

You might not have a choice to buy one in the future anyway. So, you might as well adopt induction now.


https://www.cnn.com/2023/01/09/business/gas-stove-ban-federal-agency/index.html

NP here. We just remodeled and bought a 30 inch Bosch induction slide in range. We wanted the GE platinum but the wait is a year. We love induction. Doesn’t just boil water fast, it gets to cooking temperature instantly with the quick boil. Which is great. Couple things. They get a bit noisy on high temp, at least ours does. Check to see how much power you are getting because ours doesn’t sizzle and boil except on the highest temps. Also, don’t get the Bosch. There is no toe kick which is annoying. And the digital buttons are not responsive.

So easy to clean and no fumes. We have not externally venting hood so induction was the way to go. Also, we said good buy to my expensive copper pans. Now we cook on Costco and stain pans and they work great.

Recently switched to induction and it's amazing. So easy to clean, so fast to boil water, much safer for air quality in the home and for burns as well. Highly recommend it

Anonymous wrote:Our house has the 60+ yo GE elec range that was original to the house. We did replace a "Genuine Calrod" burner recently. Overall it works fine, 40" wide with a roomy oven and tons of storage. We'll go with induction if it ever dies. We'll probably move first, though; the damned thing is indestructible.

I just moved into a house like this. It's unbelievable this thing still works!

I have a gas stove at home and an induction stove at our weekend house. I love the induction — it is mind boggling how quickly it boils water. And, of course, the ease of cleaning is fabulous.

Anonymous wrote:I miss being able to flame/roast things over the burners (tortillas, peppers, etc.).

I'd still never go back to gas.

I saw a video of a woman roasting pablanos over an induction. She had a round cooling rack type of thing that fit over her induction eye. I've always done mine in the gas flame but now use my oven broiler. I tend not to overcook them in the oven.

Induction is the future. Cleaner health wise and for the environment.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you switched and are happy, what do you like about induction? Do you miss anything about gas?

The only thing I don’t like about my induction stove is that mine forces you to use certain size pans on certain burners. Most of the time this isn’t a problem but when cooking with several pots at a time it is really annoying.

The answer to this is the Thermador Freedom, I’ve had it for 5 years and it is the best ever. I’m a long time induction convert though (I’m from a country where they are much more common and much cheaper) so haven’t had gas for years. It seems a bit primitive now.

+1. We installed a Thermador Freedom last year and LOVE it. My main concern with switching to induction was loss of a griddle, which we use every weekend for pancakes, grilled cheese sandwiches, etc. With the Freedom, you can put any size pot or pan on the cooktop and the mechanism recognizes the size of the pan with no dead spots. It's fantastic. Also love the easy cleaning and fast boiling water, as others have mentioned.

My only gripe with the Freedom is the controls can be a bit finicky sometimes, especially if I'm cooking with wet hands. I thought the controls on the Wolf were a bit better. But the no hob design more than makes up for it. I'm a complete induction convert and will never go back to gas.

Anonymous wrote:

Anonymous wrote:Switched to induction a few years ago and also a huge fan but for one problem.

We can boil water on the highest setting (P for us) but our stovetop shuts down and throws errors if we sauté meat above a 7. Does anyone else s issue?

No, sounds like a fault. But could also be the pan you use - I have found that a few pans which claim to be induction-suitable are actually not. What pan do you use for the meat?

This happens with all-clad pots designed for induction as well as with cast iron. I think it’s probably an issue with overheating that is causing the fault/error and need to get it checked out.

for what it's worth, depending on your income you may also get discounts for induction stoves. I have a burner now and love it - can't wait to get the full stove.

https://www.rewiringamerica.org/app/ira-calculator

Anonymous wrote:I miss being able to flame/roast things over the burners (tortillas, peppers, etc.).

I'd still never go back to gas.

I am thinking about getting a flame torch.

OP, could you buy an induction hotplate and use it for a month or so to see if you end up liking it?

Anonymous wrote:Switched to induction a few years ago and also a huge fan but for one problem.

We can boil water on the highest setting (P for us) but our stovetop shuts down and throws errors if we sauté meat above a 7. Does anyone else s issue?

No, sounds like a fault. But could also be the pan you use - I have found that a few pans which claim to be induction-suitable are actually not. What pan do you use for the meat?

Switched to induction a few years ago and also a huge fan but for one problem.

We can boil water on the highest setting (P for us) but our stovetop shuts down and throws errors if we sauté meat above a 7. Does anyone else s issue?