Don't waste your money on an electric cooktop. Sell your pots and pans on craigs list or donate them and enjoy the fun and freedom of cooking on induction.

In for a dime, in for a dollar...I think the choices these days is induction or gas. Having induction but also using an electric stove, to me, would be counter-intuitive.

But, to answer your question, never seen it before :P

R

Do you mean cooktops?

If you are talking about cooktops, look at Miele or Gaggenau in particular. They make modular units, so you can mix gas, electric, induction, deep fryers, grilles, Tepan Yaki, a wok burner, whatever you want.

You just need to make sure that you have adequate range hood coverage, so you would need a very large or multiple-unit hood.

These are all separate units and they have others.

That's terrific. I have long wanted a mix of gas and induction. Bookmarking for my HFK.

*hypothetical future kitchen

I agree with those who tell you not to do an electric range and an induction range. Can you get gas in your area that would be a legitimate reason to get a second range. The other alternative is to justhave an electric hot plate available....

But here is the real issue: you're going to spend thousands investing in this new build/a new kitchen. The idea of planning an entire kitchen around a couple of pots and pans that couldn't be a worth more than $1000 in value when they were new-not used as they are now-makes NO economic sense. I agree it feels unbelievably wasteful to give up perfectly serviceable pots and pans that have done an excellent job but I think you really need to consider what you're up to here before proceeding with the new build. Building the kitchen to add an entire range for a couple of pots and pan is ridiculous. Let them go, let them find a good home in someone else's kitchen.

That said there is a converter that supposedly allows you to use traditional pots and pans on an induction cooktop in. Perhaps someone who has used one can weigh in as to whether they really work.

I am not sure the OP will ever be back since this was their very first post and there were two replies essentially saying there was no such thing without trying to figure out what they actually meant.

Without getting into the debate about whether it makes any sense to have electric And induction, the positive thing about these units is that many of them are the same size and if you found out you really weren't using the conventional electric it could be switched to another induction or something else.

They make a 15" conventional that could be swapped out for a 15" induction, gas, a few other things. It wouldn't be doing something relatively irreversible.

Thanks so much for all the thoughtful replies. We are cooking on induction now. We purchased a one-burner portable unit about 2 years ago and fell in love. My 20+ year range died and we replaced it with a GE induction. Hubby is the one with those 'loved' pots :)

I love the GE top, but the oven leaves us underwhelmed. Many brands are available - we almost went with JennAir until we found out they replaced the self clean oven with steam clean. The steam clean is useless in the GE and we have seen horrible reviews on the JennAir, so we are back to research. Most of the other ranges have those 'wings' that cover about a quarter inch of the counter, and that is where the installation challenge is.

That type of range is called a "slide-in" if you are looking at full ranges rather than cooktops and separate ovens. A "slide-in" goes to the floor, an old-fashioned drop in needed to be supported by a toe kick portion of the cabinet at the bottom.

If you are redesigning a new kitchen you may want to look at separate cooktop and ovens so you get the features you want from each.

My mom did just what you're describing: She put in an induction cooktop and a 2-burner electric cooktop on the other side of the kitchen. Her reasoning: Her canner won't work on the induction cooktop. I think it was a nutty and expensive decision.