Unless you regularly cook something that can only be cooked with gas, I'd forgo the gas module and get total induction. The cleanup ease and responsiveness of heat changes can't be matched, and I've used gas my entire life until we made the long overdue switch to induction. We're very happy with our Bosch.

Can't do it. I'm going to do all gas or gas and induction.

Most people who have done a combo end up using only the induction. That's what I learned when I researched

I believe it. And it's entirely possible I will be one of those people.

But I'm not putting in induction only. All gas or gas + induction.

Where are you located again?

What sort of cooking that you will have to depend on gas, or what cookware?

It seems you have not tried cooking on induction yet. Perhaps, try to find a place that would allow you to cook on induction and get hands on experience.

Gas is still a handy thing to have, so 24" inch dual bridge induction or one bridge plus two separate hobs and a single gas module would be a good combo.

I went with induction inside and a big gas burner outside. I only use gas for charring peppers or big crab boils. Love, love, love Induction!

cpartist: southwestern VA. FWIW my kitchen designer has never had a client go with induction, so it's definitely not common here.

I have a 30" induction and a 15" wok burner. Both Miele. My Miele induction does not have the bridge and I actually prefer it without the bridge. I came from a 48" Dacor All gas Rangetop. I use the gas burner about once a month. I use the induction almost exclusively. If you get a chance, there are quite a few showrooms in Richmond and Charlottesville for instance that ave functional displays of induction cooktops and I would recommend you go spend a few hours cooking a meal in the showroom.

The portable induction burners, except for units like the Cookteks, are no comparison for the full fledged cooktop. I went to a Miele showroom when I was deciding. I took my pots, and I made one of my specialists, kitchen fridge pasta. The pasta was ready in 12mins flat. The sautéing of all ingredients took seven minutes. The whole meal was done in under 20mins. Induction really changes the way you cook. I always mise en place when I cook because once you are at the cooktop, you are focused on cooking for the short period of time.

I was worried that in the event of a power outage, we would not be able to cook with just induction. We have not had a power outage since I installed it though. I also have a charcoal grill outside that I use all year long. Knowing what I know now, I would have gotten a 15" induction wok burner instead. In the event of a power outage, I would use a camp stove / burner. My generator is not large enough to run the induction cooktop. The one advantage of the gas burner is if you have glass or copper cookware that you want to continue to use. All clad makes a copper core line now that is induction capable if that is your interest.

Before you choose look at the burner configuration. We were going to do a 30" induction with 12 or 15" gas burner. We decided against it because the configuration of the 30" ones we looked at with bridge function didn't really give us the amount of burners we would have liked. I presume the 24" would be even less functional in terms of number of useful burners.

It really depends on what you're looking to do. There have been folks who have gone 30" induction (4 hobs) and 15" gas (two hobs or a grill) and visa versa. You used to be able to get a Diva 2 hob unit or DiDetrich but I think they are both off the market now. (they had to be imported anyway.)

I've never heard of any one particularly dissatisfied. The only gotcha is in remembering the counter cutouts in that the gap between the two units. Some can get close (because they are light weight) and some cannot. And that you may need to put some plywood or something underneath the 'strip' for better support.

Though I haven't looked in a while, I seem to remember Wolf, Miele, Bosch. I want to say Gaggeneau but I'm not sure.

Miele and Wolfe both have a 15" gas power hob or double burner. I think Miele also has a 12" single gas burner.

Also make sure you have the wall space for an appropriately sized hood to cover both

One other thing I remember about searching for 24" wide induction units is that on-line searches can get cluttered by numbers of two-burner induction units (burners side by side rather than front to back).

SMM5525's point about a hood is a good one.

Also, if you are in Canada, I recall at least one Canadian retailer offering an AEG 24" wide, four burner induction cooktop. AFAIK, the AEG brand is owned by Electrolux.

I have 24" induction and 15" gas, gotten at a time when there were no 24" inductions sold in the US. You've probably seen my posts in those back threads.

Biggest recommendation is power. Most power you can get in each. If you have to compromise on power, don't bother, you won't like either. I don't mean dragon's breath. Just enough. My Gaggenau 24" induction is 2/3 of the 36" unit they were selling at the time, and has the full power ratings of the real thing. My Wolf 15" gas was a compromise. I do sometimes need all five burners, and that's simmering, but the gas might have been more useful if I'd gone for the more powerful wok unit, rather than the one with one medium and one small, and the small still has the kind of power that was available in any full on residential gas burner a couple of decades ago. But I sometimes need all the burners. Most people rarely need more than three burners, though.

I'd think that you'd want a more powerful gas unit if you really think you're going to be doing that much gas cooking, and perhaps you'd be happier with a larger gas unit and smaller induction. I almost always use the induction, however.

This kitchen upgrade is expensive and should last a long time. You have the experience to evaluate the value of gas for your cooking. You have nothing on your own for induction. You don't want to rely on opinions. Your next step is to gain the experience with induction you need to make a comparison.

What do you recommend for evaluating induction?

homepro01, you mentioned showrooms in Charlottesville & Richmond. Those are each 3+ hours away so a major endeavor. What are they? I'm googling now but I must be doing it wrong because I'm not finding anything in Charlottesville (which is much more practical for me than Richmond).

Obviously one option is a portable induction unit but are they portable enough to really give induction a fair shake?

Even if I were on board with going 100% induction (which I'm not) I think my husband would have be committed if I suggested it, knowing how strongly I feel now about gas.

I really don't understand the push-back against getting both. Yes, it's more expensive. But not absurdly so. And it gives me tons of flexibility. There are always burners you end up liking better than the others, so in this case it'll either end up being the gas or the induction that's my first choice and I use the others when I need more space. Or I have different burners that I prefer for different cookware, so I choose based on that.

We just went all induction a few months ago. I love the ease of clean-up but my husband does not like having to be so careful on the cooktop. He has never been a banger on the stove top but likes to lift and flip and shake things in the frying pan, so although he likes the induction he would choose gas. I told him in the next remodel we will be using my 1952 gas stove (currently in storage) with a 30" induction cooktop. Best of both worlds!

Cevamal,

Where are you located? Are you close to Blacksburg? G&H Appliances carries Miele. If you go to the Miele website and enter your zip code, you will get a list of retailers. Be sure to call them because some of them only sell the vacuum cleaners.

I think the reticence to recommend both is that people feel like the gas will not get used as often. It is a really good combination for people who have different cooking styles or cooking pots that are not induction capable that you don't want to get rid of. Going in as an educated consumer is always the goal. In either scenario, finding a showroom with an induction cooktop hooked up for your use is an instructive exercise.

Good luck!

You can lift and flip and lift and shake on induction unless you have one of those that shuts off instantly. You just shouldn't shake without lifting unless you put paper or silicone under the pan.

Cevamal, I've said many times that I almost always use the induction, but I don't regret having the gas one little bit. Not even a skosh. As I said before, perhaps a single big gas burner might have been better than my medium and small, but that's the only maybe about it, and I do use both burners at a time so don't really think I would change if given the option. I don't know why others are trying to talk you out of gas either. Gas is good! If someone just sounds scared to jump all in to induction, I'll encourage them, but since you want both and can afford both, get both! Both is good!

A portable induction won't give you a sense of the power you can get, but will show you sort of how it works, otherwise. If you're still looking for an answer to all gas or gas + induction, it's worth actually cooking on full power induction, especially with someone who knows the unit well enough to guide you through it.

A caution: If it's 3+ hours to a city where induction is sold, before you go a step further, find out what the repair service available to you is. Perhaps there's someone local to you who is qualified and carries warranty contracts with some of the makers. Perhaps the city showrooms won't charge you for 6 hours of travel. You may never have an issue during the expected lifespan of the cooktop--many go and go and go without any hiccups--but do you even want to go there if you can't get repairs? If you'd be cool with the repair service available cooking on just your gas part/outdoor grill, etc., that's fine. Otherwise, be very thoughtful about evaluating whether it's worth the bother.

>>> "What do you recommend for evaluating induction?" <<<

Best if you can find a relatively close showroom with some induction apliances hooked up to demo. Maybe there will be a higher-end kitchen design store that will let you have some informative hands-on time (either avoiding spending money on a portable unit or as a prelude to getting one.) Cooktop brands at the kitchen store will pretty much will not matter for this kind of testing. (So, if they have a Wolf hooked up, use it and don't worry that you might be considering a Miele, a Bosch, a GE or Frigidiare model for you own kitchen.) You probably already have some induction-capable cookware; if nothing else, see about using a cast iron frying pan. (You can put it on a paper towel to protect the cooktop from scratches if the showroom is worrying about it.)

>>> "Obviously one option is a portable induction unit but are they portable enough to really give induction a fair shake?"<<<

Well, I think you probably meant to type "powerful enough" rather than "portable enough." (Lord knows I've certainly hit enough typosof my own here.)

Thing is, power is only a part of evaluation, and maybe not the biggest factor. A big deal with induction, maybe the biggest deal for many of us, is
control. Control in the sense of how quickly you can adjust a pan up or
down, say bringing a pot from a rolling boil to bare simmer. The ability to hold temperatures evenly in lower ranges can be a big factor, as well.

For power, consider this: a good 120v portable induction cooker ("PIC") will theoretically pull up to 1800 watts, though actually run around 1600 to 1700 watts in practice. That is the practical equivalent heating power of a 13,000 btu gas burner and the average six-inch diameter radiant electric burner.

Not too shabby, but, of course, It won't blow the doors off in a speed-to-boil contest. There is more to cooking and trying out induction's benefits than that. So If you are thinking about maybe getting a PIC to test out induction, I'll suggest the following as good places to start with concepts and brand recommendations: this long-running rather recent thread from this forum and this blog on picking a PIC from centurylife.org.

>>>"I really don't understand the push-back against getting both . . . it'll either end up being the gas or the induction that's my
first choice and I use the others when I need more space. Or I have
different burners that I prefer for different cookware, so I choose
based on that." <<<

I agree with your view, but I hope you are not feeling the "pushback" as a personal attack. Folks here tend to be passionate about their choices and want to share their knowledge and experience. Take it for that. I'm not seeing anything above as the kind of personal attack often seen elsewhere in internet discussions.

FWIW, I've been cooking on induction appliances off and on over three decades -- starting with when my aunt bought one of the early Kenmore induction ranges in the 1980s. I like induction a lot and have an abstract preference for it. But we cannot buy abstract appliances. So, what do I have in my kitchen? A gas stove and an induction cooktop, that's what. Part of the balancing act in choosing my appliances was a degree of pessimism about the durability of mircroprocessor-driven control systems in kitchen stoves. I suppose you could say that, to an extent, I was hedging my bets with the un-electronic pro-style gas range. Mainly though, each appliances has its advantages and disadvantages for me, and they each get used accordingly. I say, go ahead and get both if you can make that work.

An advantage to having both, which I didn't realize until this Christmas, is when a guest shows up with a pot of food for you to heat, it doesn't matter which type of cookware it's in.