Well I won't tell you that you're making tea all wrong. Who needs boiling water for that? :-)

Seriously, though, thanks for the review. I agree with you: there is just something too visceral an appeal in gas cooking to give it up completely for a technologically wonderful approach like induction.

Yup, there's two things induction does better than anything else: max power and precise control. Max power, because induction nearly eliminates inefficiencies in transferring energy to the pot, and the infinitely variable controls are more precise than gas and the variability in any combustion system.

Gas is great for those of us who can't imagine moving dials around instead of pans. Technique becomes such a part of cooking, the big shift required is not worth it for a lot of people.

I'd love to have a single induction hob for boiling water and simmering big pots, but I have a 9x11 kitchen, so a single RNB30" is the most stove I can get in the least amount of space.

I have a similar setup to your 'ideal' cooktop setup: A 36" Bluestar with grill, and a 3500 Watt Cooktek single induction burner next to it, all under one hood.

Yes, induction can be a lot faster than gas. See my times on appliamnceadvisor.com Please contribute your results there too.

With the induction, I have found that I must keep the door of the cabinet it is in proped open or the unit will overheat and shutdown for a while. I also cannot cook rice on it- 1 is too low, while 2 is too hot. i did not realize that induction is a stepped temp system-it is NOT a continous system, at least mine is not.

I use both. Gas is more enjoyable to cook on, but the induction can boil water a lot faster, in the right pan. Gas is better for searing, as the pan can get too hot on induction and the unit will again shut down. I use the induction more in the summer, as it puts less heat into the house. And it is great for tea-in fact, I sold my tea kettle, as it was totally extraneous.

But in the big picture, induction is less flexible than gas.

Try the Bluestar with some Falk Culinair copper cookware on the 22K burner... Copper is almost twice as conductive as aluminum. Not really fair to compare aluminum over gas to ferrous over induction. While induction still wins (depending on the cooktop), the margin is reduced with copper and gas because copper is so much more efficient at transferring heat energy. The small difference in heating times is not enough for me to give up the theater and versatility of gas.
Sleepyhollow

If anything, I find the induction is much more versatile then gas. It can be used as a warmer and the timers allow me to leave the cooking area and know the burner will be shut off at a set time. I would never walk away from my gas stove. Also I sauté and sear on my induction cooktop all the time and it performs beautifully. The pan is red hot, but the air around the pan is cool. The only thing I can't do on my induction unit is flambé or roast a pepper.

I do have a full set of old French copper cookware that I use on my 34k btu DCS cooktop in my outside kitchen. I haven't tried comparing the two because speed is not important to me, however, now I'm tempted to do so. Will post my results here later.

Kimba, why can't you flambé on an induction cooktop?

solarpowered,

Now that you mentioned it, you're right. There is no reason I can think of as to why one couldn't flambé on an induction cooktop. I think it was sshrivastava that mentioned she couldn't flambé and I assumed this was the case.

I've never done a flambé myself as it is merely igniting alcohol (brandy etc) for drama. I'd rather just have drink and save the drama for the drama queens :-)

Just as long as you don't have any dents or dings in the bottom of your pot when using induction. I keep going back and forth on induction, I like it, but I could buy a 36" gas pro range for the same price as a 36" induction cooktop. I think I will hold out for now in the hopes that induction will decrease in price or maybe buy a 2 burner 15" induction and add to my gas.

I do feel having gas and induction is a nice way to break into induction if you're nervous about the transition, however, I would have the gas burner as the "side" not the induction.

There have been a few folks here who have hybrid units mixing induction with gas and the majority of those few have stated that once they started using the induction side, they found they preferred it and used it almost exclusively over the gas side. I believe it is nice to have both worlds, especially in the event of power outage. One of the reason's I would never own a home without a fireplace, besides the other reason, ambiance :-).

Also, I don't know why some folks seem to think these units are fragile. I don't know what type of cooking they are doing but I use my old Griswold cast iron fry pans all the time shaking and plopping them around without a problem. Last night I used my Le Creuset sauté pan to brown meatballs in which I shake the pan vigorously to shift the meatballs around and I can tell you pans move much easier on a smooth surface then on rough iron grates. I also heard some discuss pans sliding around too easily. I can honestly say I have not found this to be an issue for me. No, you don't need silicone pads, no you don't need any special equipment to use induction. You just need ferrous cookware which you may already have (cast iron, all clad stainless) or can find almost everywhere cookware is sold. "If the magnet sticks."

Kimba---just want to says thanks! You have helped me make up my mind about an induction cooktop. My biggest worry concerned sauteing and the ability to shake the pan around. I was 95% sure I wanted induction but now I am 99% :)

Also, could you tell me what brand you have. I am looking at the Diva.

Thanks again

kimwok,

I'm glad that I was able to help you in your decision making although at 95% sure, your mind was pretty much made up :-)

We imported the De Dietrich 309X from England about a year and a half ago. We chose this unit because of the features (timers on all 5 zones) zone layout, power, and price ($1,800.00). Also the De Dietrich has 15 steps as well as Boost where I think the OP mentioned only 12 steps with the Diva.

The Diva, is made by the same company as the De Dietrich, but you are getting a warrantee as well as an appliance that is wired for U.S. power and UL Listed by going with the Diva. If we hadn't imported, we would've chosen the Diva since we didn't care for look of the square zones or the raised knobs on the Viking.

The timers on the DD didn't seem to impress me in my decision making, but now that I have them and used them, I love this feature. When I'm cooking brown rice, for instance, I start the pot to boil, then kick it down to 7, set the timer for 45 minutes and walk away. 50 minutes later I have a pot of perfectly cooked brown rice.

Hi,
I am going with an induction range (including oven & rotisserie in approx 36" size) in a few months. It is by Smeg (Italian) and will begin to be available with a warranty in the US in June, or so they say. We need ours in Aug., so I am hopeful it will be ready by then.
They also offer induction hobs and other appliances.
I am linking to the stove we plan on getting. Their reviews in the UK & Europe are good.
HTH

Here is a link that might be useful: Smeg Opera Cooker

re: flambé desserts:

Flambé desserts ignite the alcohol for more than just drama. It alters the flavor, too. Usually after finishing a flambé dessert one will tip up the saute pan to let the liquid pool in a small area over the high heat. This causes the sauce to reduce, concentrate and carmelize more desirably than if you leave the sauce spread over the full surface area of the bottom of the saute pan--which will tend to want to burn too quickly. You don't merely want to just turn down the heat and let it carmelize as then too much of the delicate liquor flavours will have dissipated by the time the right consistency is reached. In this case, the technique carried out over flame is much easier than trying to do the same technique over induction, which would not work because the pan is not kept flat.

dianalo,
Have you heard anything from SMEGusa that their 36" induction range is now available in US? I am also interested in an induction range as opposed to a cooktop and wall oven. The other one that I've seen on UK sites is the Falcon Deluxe Induction 1092 (Falcon is an AGA brand). But neither Falcon nor AGA has answered any emails about possible future US availabilty of this stove. There has been some talk in appliance PR announcements that Diva will soon have a 36" induction range. Viking was planning an 30" one, but that does not seem imminent. I would will like a 36" induction range, but I need actual specs and confirmation of availability. Would appreciate any info about getting an induction range in US.

Is the SMEG 36" induction range now available in US? I am interested in an induction range as opposed to a cooktop and wall oven. The other one that I've seen on UK sites is the Falcon Deluxe Induction 1092 (Falcon is an AGA brand). But neither Falcon nor AGA has answered any emails about possible future US availabilty of this stove. There has been some talk in appliance PR announcements that Diva will soon have a 36" induction range. Viking was planning an 30" one, but that does not seem imminent. I would will like a 36" induction range, but I need actual specs and confirmation of availability. Would appreciate any info about getting an induction range in US.

I have had an Elan gas cooktop ( a modern looking cooktop with one 18,500 BTU burner and a long grill or fish poacher burner in the middle)and three other burners of varying power. The 18,500 BTU burner is brute force, but hard to control to not get scorch marks on the pan. To simmer you really have to go to one of two lower powered gas burners.

I've been cooking on my neighbors Gaggenau 36" new induction cooktop. It has a monster 3,600 BTU 11" center that can be boosted to 4,400 BTU. I can get every bit as good a sear on a NY Strip as any powerful gas burner--if not better--as the heat is evenly spread on the pan. It has 17 levels on each burner and on the low 1,400 BTU the levels of simmer are amazing. You never have to worry about the flame going out. And clean up is a breeze. What is even more amazing is that it can be gotten for about $2,500. It comes in every color as long as you choose black:-) Butit does give you the option of stainless rim or not, for those that like flush mounting. I like the knob twist too.

I am waiting to try the GE Monogram or Profile that also is a powerhouse and comes out in September. It has an 11" 3,700 BTU center and an 8" 3,200 BTU on the front right. Two 2,500's and a 1,800. It comes in black and a whitish color and will list around $2,600-$2,700. And it has 19 levels on each burner. This should be a huge winner for G-E is it is made well.

As I'm redoing my kitchen I'll have to make sure the elctrician puts in a 50 amp fuse.

I used to cook professionally when younger and I am sold on induction. Other than not being able to toast bread over a gas flame or hold a few veggies with tongs over a flame, everything it does is at least as good if not better. And the cleanup is such a breeze compared to gas there is no competition.

Greg