I will never have gas again! No learning curve for me as induction cooking is as responsive as gas. The only difference is you must use magnetic cookware. Induction heat is created through the magnetic connection between the pan and the cooktop, so the only part that heats is the part connected directly to the pan, no surrounding area. I've read that cast iron is ideal for induction cooking, but I'd already gotten rid of my skillet before I read it. One advantage I like is that I can cover my cooktop with paper towels and then fry food on top of the paper towel, thus making clean up easy. I hated my gas stove because I had to take it apart to get it clean, and spill overs were a total catastrophe. However with my induction I very rarely have a boil over, and if I do, I just wipe the surface with a paper towel. A key to easy cleaning is to use these new micro cloths. Every few weeks or so I'll use a cooktop cleaner if I have a dull spot. That's it! I saw where someone said they liked to be rough on their gas stove when sautéing or something...I would not recommend being rough on an induction cooktop...but I've never had a need. I've been cooking on induction for 7 years.

The utility rates are going to increase in my area. I plan on using the grill a lot more. And who knows I may even use it more often in the winter as well. I've done this before. Gas or Electric at this point, "what ever". I have gas now because I like being able to see my fire. Plus I don't really cook as much as I use to. Empty nest. And my guests like the idea of grilled foods in all the seasons of the year. I spent a small fortune on a kitchen that gets very little use. And on pots and pans that almost do magic. Or so the guy who sold them to me said. I see these over sized kitchens and can't think of nothing but Really Really. For those who love to spend time in the kitchen more power to you. I rather be outside. I don't intend to spend to much of my time cooking during retirement years. Its time for me to be the guest.

Microwaves destroy food nutrients as much as cooking over heat can. Basically, the longer and hotter you cook, the more certain nutrients degrade, regardless of the cooking/heating method. Some articles say that microwaves can preserve antioxidants better when cooking (due to speed), but the high heats work against some vitamins. Basically, starting with fresh ingredients and not cooking food too long or too hot seems best.

I actually found that my propane stove burners run hotter than my old LNG stove, especially the simmer burner. I have propane cooktop & oven. I don't like the propane oven for baking cakes & pies, I use my small convection oven for those, but meats & veggies done in propane are lovely, it's a moister bake, which is why it's not good for pastry. I have 2- 100lb tanks for my stove & usually need to have 1 of them filled per year ($100) I have the second one so I never run out as we live in the country with power outages. I bought an Electrolux with a full size oven & warming drawer on the bottom. And yes, you will need a conversion kit.