My Mom is 88 years old. When she comes to visit from Idaho, (and She is coming again on May 18th), neither She nor her 3rd Husband (She outlived 3) have any trouble using the induction cooktop. Same goes for the Elux Speed oven, alto She Only "Nukes" with it.

My guess is unless they aren't familiar with "Touch Controls", they will be "Right At Home", with it.

Well, this is "Good News" and "Bad News" isn't it?, Folks.

Induction easy to use, but if I gotta lotta My Mom's Genes, You guys "MAY" hafta to put up with me for a while Yet???

Gary

I think the main problem might be if the "chefs" come with their favorite pan(s)--and they are ones that won't work on induction!

Hi vitamins....nothing like that. I used the term "chefs" too loosely. They all use my stuff and are really good help -- sometimes they do everything. It's just that some of them seem not to be able, for example, to figure out the coffee-maker or the microwave. (Don't even get me started on what they do with my knives.)

I think the questions are, will induction users, when cooking in other kitchens remember to turn off the burner, not put a paper towel under the pain, and resist setting their hands down on a previously hot zone.... Really, turning the burner off, and not setting the cookbook, or other combustable, too close to the burner will be issuses initially for my kids that learned to cook on induction....

Xlnt point lucypwd, at my age, I'd be afraid to to back to a conventional electric cooktop, I've learned to many "Bad Habits" now!!!!!

Course with gas, one would have the flame to remind them, "Hot Hot"!

Gary

I think, given that you have the right pots, if your guest chefs can use an electric stove, they can use induction. It's still numbers 1, 1.5, 2...8.5, 9, same as on an old fashioned electric dial.

The main thing is to tell them how FAST it is. Don't walk away.

My inlaws do just fine. My parents did just fine and went out and bought their own--which they hate because they can't see the hobs on their model. The circles are poorly marked. Oops!

Does anyone have experience with a Thermador induction cooktop with the Silver Mirrored Finish? My question is about the appearance after a year or two of use. I have a friend with a white glass conventional electric cooktop and the burners have all turned brown. Don't know if this is from the electricity burning the glass or from the pans. In any case, I would be very upset if I spend this much money on a product for it's beauty and then find the beauty is destroyed by use. I welcome any comments and info about this product.

Molly, no experience with that product, but in general, to get brown stuff on an induction cooktop, you have to be even less responsible than I am, and you are not! :) You have to try very hard to burn something onto the cooktop.

Molly, keep a damp sponge handy. After you've served up dinner, while the hob is still a little warm, give it a wipe. While you're cooking, wipe up any spills (don't have to jump unless it's sugar or salt, which scratch--it's okay to wait until the food is taken care of).

Fori, isn't there some kind of high temperature paint you could remark the circles with on your folks' cooktop?

They have high temp paint for auto exaust manifolds. The manifolds get Extremely hot, yet the paint lasts a long time. Any auto parts store should have it, and you have a choice of many colours---I use Silver on my 64 Dodge Manifold.

Gary

Molly, we've had the silver mirrored Thermador for about half a year now. It has seen alot of use (we are a family that loves to cook) and still looks good as new!