If you treat induction, when cooking , as if it's gas - you will have an easy time of getting used to the new hob - if you think of it as electric you will burn stuff ! Pros are its soooooo easy to keep clean !!!
Cons - well they used to be really expensive - but you can shop around and get good deals nowadays- so no real cons !

Oh just thought of two downsides- you can't really cook/make jam on an induction - or make chapati's !

I've made jam on mine!

Induction all the way.

It's more controllable than gas. There are more power settings.

It's more efficient than gas. Thus potentially saving you money as there is little wasted heat.

You can buy low consumption hobs that run off a 13 amp plug. Making them much easier to install than gas.

There are more options available for cooking zones/zone less flexible cooking rather than your standard 4/5 ring gas hobs.

If you cook using a wok often you can buy wok cradles that transfer heat further up the wok giving you a better cooking area inside the wok.

And the really obvious point is that they are much safer than gas. With only residual heat left over from cooking. Even if they are left on full power. Making them safe to touch (even when left on - but without a pan cooking away)

Hope that helps.

Hi Claire !! Good to see you back !! Be careful making Jam on induction (or ceramic ) as if it boils over you could crack the hob - as it boils at a much higher temperature !!!