The discussions focus around the question whether gas is better than induction because there is simply no contest in the question whether standard electric is better than induction. You don't need to discuss anything: induction wins hands down compared to standard electric.

The ONLY advantage of standard electric is the price.

However, are you absolutely sure that you have to buy ALL new cookware? Check your existing cookware with a magnet on the bottom of the pot.

Most of my cookware from was compatible. Compatible cookware include cast iron and a lot of stainless steel. Even some that do have copper in the bottom, it just depends on the final finish.

Induction is still considered pretty new to Northamerica so a lot of places will offer you a deal that you get a set of pots thrown into the deal when buying the induction cooktop. If you're really strapped for cash I would consider investing in the induction cooktop right now, get some cheaper pots at Ikea (90% there are induction compatible), and replace them with better cookware over time as your cashflow allows.

Personally, I think the old electric coils worked well, but could be hard to clean if something got on them. I have never thought that glass surface electric worked well--and I notice that the trend back to gas started when they became the standard and the high quality coils went away (there are still some basic coil electrics on the market but they don't compare). I do like cooking on gas and thought I'd get that until I found out about induction.

So that leaves you, really, with iffy electric or nifty induction :) I don't have induction built in yet, just a portable, not very powerful, induction hot plate. It's great!

So I'd say see if you can find a showroom with the appliances installed so you can try it out. If you don't hate it, try an inexpensive unit (I think I paid $150 for mine) and know that you're not going to get the fast boil and other power tricks that the real thing will do. Try it out. I'm lucky enough that my good cookware is cast iron anyway, but I sure do like how it cooks on the induction.

I have cooked with a flat top electric Jennair for the last 12 years and hate, hate, hate it. It's weak and unresponsive. But, my mother in law has a GE flat top electric, and while she hates the way it cleans up, she doesn't mind the way it cooks at all. I guess it depends on how important the performance is to you. If you are a fairly serious cook, induction is your choice, hands down, no contest. Glass top electric will only frustrate you. If you really don't care as long as it gets hot and cooks stuff, then it might be all right for you. I bought a small induction burner to try the technology and even though it's smaller than any burner on a full sized induction cooktop, it beats the livin' daylights out of my Jennair for responsiveness. I love it and can't wait for my remodel so that I can have a full size.
Good luck to you!
Cj

There's really no reason induction should be so much more than electric; it isn't in Europe. If you can afford it, induction is your best choice but it really depends on how you cook whether it's worth the price. Like plllog, I only have a portable right now, but I use it more than my gas cooktop and can't wait to get my built-in.

If you can't afford a full induction cooktop, you could get an inexpensive portable to supplement your electric. It will boil water faster and is wonderful at low temperatures. Be sure to test the BOTTOM of you pans with a magnet. I found some of mine weren't magnetic on the side but were on the bottom.