Sounds like an induction cooktop would be perfect for you.

Oh yes, induction. Love it! Easy to clean, more responsive than gas, super fast to boil water. I switched from gas to induction and would never willingly go back. You might want to check out the appliances forum.

so will I have to buy all new pots and pans I have such good one now it seems like a big waste to me.

If a magnet sticks to your current pots and pans they will work. If not, new pots and pans are a small price to pay for induction. I had to get new and don't regret it for a second.

I'm a gas chef, always have been. However, seeing as you are already accustomed to cooking on electric, I would also STRONGLY recommend induction.

In layman's terms, its like electric plus.

No, they don't work the same way at all BUT, if you are accustomed to the dialing and adjustments for electric, then induction shouldn't be a problem.

Another recommendation you go with induction. You'll be amazed at how easy it is to keep clean and the fine control you have when cooking.

Even if you have to buy new pots and pans, it's worth it because every time you cook, you will love your cook top.

With gas you'll also have that "gas" smell when you first turn the burner on and off - probably those who cook a lot with gas may not notice it, but if you aren't used to gas, you will. People with asthma and sensitive to smells may have reactions - I know I would get a mild asthma attack whenever I used my burners when I had gas. And cleaning those grates can be a real chore, especially if something boils over.

Another vote for induction. I have gas now, but I thought long and hard about replacing my gas range with an induction unit. Chances are good that some of your cookware will work with induction and I'm not a big advocate for making these decisions based on what an unknown potential buyer will want in the future.

I was in the same dilemma, specifically because I love my cookware. But through GW, I learned about Trimontina Tri-ply All Clad and I am so thankful, because for a small amount of money, I got great cookware on my just fantastic beloved so awesome Miele induction cooktop.

Don't let your love for your cookware hold you back from a great appliance.

Thank you all for your comments. I will check out an induction cook top, BUT it adds one more question to the "board." Should I still plum the island where the cook-top will be for gas or just forget about the gas all together?

Induction all the way. I would not plumb for gas unless you plan to move in a year or 2. I grew up on electric and planned to do gas until I learned about induction.

As others have said - if a magnet sticks it will most likely work. There was an outlier recently who had these 2 layer pans with space between the layers and they didn't work.

Renee- if you live in SE Mi, you can come over and try it out

Another vote for induction (I would never willingly choose anything else), and for the Tramontina cookware huango mentioned above.

Thanks so much for the feed back. a2gemini I am also a Gemini and a twin, thanks for the invitation, but I live in Northern California.

Well, I'm in Northern California and I'm making the same offer!

Thanks for the offer sjhockeyfan325 what part of Northern Calif are you in??

Renee - Wow - a double Gemini whammy! I am not a twin except for my Zodiac sign. I once met another person born the same day and year - and what was eerie - his phone number was one digit different than ours. Weird!

Hopefully will be out there to see the grand nephews at some point. Maybe your kitchen will be done by then. Hopefully you and SJhockey will get together - otherwise, you can buy a side burner for $50-a couple hundred to give it a try. A lot like the Max Burton which is probably around 75-100. Mine is a Cosa(or something like that) from Germany. I plan to use it out on the deck. I also travel with it so I don't feel it was a wasted investment. I even took it to work to demonstrate the safety advantages of induction for use with our kids in therapy.

It is also great to use during reno time. I had the burner and my DeLonghi oven (similar to the breville) set up in my dining room. Both performed like champs.

renee, I live in San Francisco (near the ballpark).

you are about 3 hrs away from me I live in Grass Valley. I have a friend up here that has one and invited me to come over and cook with her. so I will try it. my husband seems excited about the system.

Renee, I have gas and love it, but have been convinced by the fine folks here at GW that induction is the way to go. So I have decided to trust them and take the plunge! It seems most love it compared to gas, which is what I have. I get the sense that gas is the step up from electric and induction is the step up from gas. I will have to replace all my pots and pans as I have the hard anodized.

I have also been convinced we have decided from all the positive reviews that we will go with induction as well. Thanks everyone for you advice. I am excited to NOT have gas but to have the latest and greatest thing in cooking. I love new technology so induction is right but my alley.

renee, glad you found one to try!

BTW, everyone who is getting/researching induction, be aware of what you can't do on induction, as well -- charring peppers is the one thing I can thing of. Well, I decided I don't care - if I never eat another charred pepper in my life, I'm still not going back to gas or regular electric!

I char my peppers in the oven, BBQ or torch.

I would also use the oven or a torch for the peppers BUT what should I do about heating up tortilla shells which I usually do right on the grill of the electric?

Tortillas you can heat up in a dry skillet. That's what I do on my gas stove. If you are talking about those hard taco shells I would just use the microwave.

I am an oven charred pepper person as well

i like my pepper roasted

for me, I love my gas oven. I think its so much better than an electric stove but it depends on what one likes to cook. I do a number of braising, stews, things like paella. I also do things like charring eggplants on an open flame.

If it's just DH and I, I heat tortillas in a pan, but if I have a large group, I use the oven and large baking pans. I believe there is a technique to use the microwave as well because they are similar to Moo-Shu wrappers which I do in the microwave.

I have used paelleras for cooking for large groups, like bacon and eggs and even tortillas..

If I am heating up store bought tortillas, I put them between two moistened paper towels and microwave for 20 seconds or so.

Agree with you ianna on gas vs. electric but we're talking about induction now, which is very different from electric. It's faster and more responsive than gas as well as cleaner and safer. Gas is fantastic but not for everyone.

oh I forgot to mention mine has a convection oven. Its very fast and efficient. I had trouble with it at first and sometimes burnt my food, but I finally got to know how to use it. I seldom use the fan feature as it burns things too fast for me. Most times I prefer slow bake or slow roast dishes.