Viking and Wolf both have electric induction ranges. Radiant electric is not high end. It's universally reviled by real cooks. It has zero rapid response, or true high heat cooking.

Having cooked on a wood stove for several years, 3 memorable years on a coleman camp stove, marine alcohol stove, oil burner, campfire, BBQ, a peat fired AGA, electric (coil and ceramic top) propane & natural gas stoves in both personal and commercial applications, I obviously travel in different circles than Sophie.

We all have our preferences and a good cook will rise to the occasion, regardless of equipment. Many somehow manage to make do with the reviled electric stove.

Gas was not an available option and I wavered between induction and ceramic top in my latest kitchen endeavour. What tipped the scale in favour to ceramic was that I would otherwise have to give up my perfectly seasoned 50 yr old cast iron frying pan (veteran of many of the above stoves)

3 years on, the humble kenmore elite produces great (and not so great) meals on a regular basis. I alas, remain reviled as a philistine.

and...don't think that I didn't notice your edit...

If gas is an option, gas all the way. Get a mid-range type that has various BTUs per burner, get at least 5 burners. I switched 15 years ago and have never looked back. KitchenAid stove top has served me well, and I am a foodie!

Once you go gas you never go back. We are renting while we build & I am SO FRUSTRATED with electric. If you can get gas then jump at it IMO.

there are professional chefs on tv that use electric, and where i grew up that was all they used, when i left tampa they were still using it. i have tried gas, and find the same as "the chew" chef one reason they hate gas is because it has no true warm capacity. I do not think electric is bad, it might be a regional thing. I think it is like one or two bowls in the sink. in tampa and every where in FL i ever went you had 2, never heard of one bowl til i got here. I now know how to deal with it, but do not see where it is beneficial.

my understanding is that builders grade for both systems is usually bad. and the important thing is the amt of output.

ramsey missed yours, philistines unite!

If it were me, I would go with an electric induction stove. My cast iron skillet works just fine on my induction stove (and my prior induction stove). I do not neccessarily revile electric radiant stoves, but it would probably not be my first choice for a "high end" or even "middle of the road" electric range.

Interesting: I was told "no go" with cast iron and induction.... oh well, may be next time!

We love our induction range!!!

id prefer gas but it's not in our neighborhood. I would never choose to cook on non induction electric, no matter how high end.

I still love gas , have never liked actual electric but a few of my clients have gone induction and love them but radiant electric no matter what the price point is just plain garbage.

I have this Samsung with a double oven option inside. I have cooked on electric for a long time and prefer it. I am amazed at the quick response of the new electric ceramic tops and can use my cast iron skillet. I know that once I turn off the burner it's still hot, but after using it awhile, you work that factor into your cooking.

Thank you M Ramsey! I like your spirit! I too have cooked on a wood stove and have glorious old cast iron pans! I do currently have a six burner/griddle 48" professional range. I've cooked using gas for most of my life. But, i find they are Much more messy. (I had an opportunity to cook on a standard GE electric for a while and was shocked at how much cleaner the stove was!) With gas the sides of the pans get hotter which causes oil to splatter all over the place. My theory for the "gas is the best" is that "back in the day" when people made delicate sauces and needed to lower the temperature fairly quickly, gas did a quicker job. But for me, who usually cooks at higher heat - i do a lot of Asian cooking (I also hate to cook, by the way - after 50 years its all about getting it on the table and over with!) i don't care about quick temperature control. Everyone says "gas is better" but I haven't really read Why. The induction system looks intriguing but I cant find a 48" model - which is the size of the hole I need to fill. The search goes on! Thanks for everyone's thoughts!

You answered your own question about why gas is better ^^^. But it's ok if it isn't for you. Just get it for resale. Hahaha

I've cooked with both and prefer electric. Cleaner. As someone said above, any competent cook can adapt.

My grandmother (born in 1900) lived with us, and growing up I heard her frequently marvel at the ability of an electric stove to instantly change the heat. She also preferred electric to gas. She was a great cook, who grew up in in the old country with a wood-fired stove and oven.

this thread is the very quintessence of Not Answering The Question. I mean, maybe Sophie, who basically said nobody high end bothers with regular electric, so maybe that is all the answer there is. Yay, spend less money!

I'm a major foodie and longtime fan of gas for the stove. The home we bought a few years ago has a 48" Thermador stove top and hood. Though I still plan to replace them at some point, I have to say I've been amazed at the ease and quality.

janet when i have a question like this i go to like consumer reports and find out the best bang for the buck. if you find one come back and let us know. i also always check here, but normally with the name of the top two.

When I said "electric" I was probably using an old term as I wasn't aware of 'induction' My mistake. Can't find a 48" one anyway, so will stick to my Jade. Thanks everybody for your comments.

Aga one looks perfect. High end and induction and wide enough. They run about 9k. But you were looking for high end...

Funny, when I hear the term "reviled" I don't think of electric ranges.. But, I do think of someone when I hear that term. Lol.

I've always loved my electric ranges. But, we are considering gas for out next home since we'll have more space. I've read that the electric Samsung Flex Duo has good ratings. Would love to hear from those that have it what they think?

I had a dual fuel set up in my last home but a Meile with 4 electric burners of differing BTUs and two gas of two different BTUs. I had always had electric ranges. After about 2 months, I found I was using the gas burners almost exclusively! So, there you go. Main reason, the gas heats up so much faster. A pot of water for pasta for example half the time of electric. Don't know about induction. So @Lynda - I get what you are saying. lol

Gotta love the internet.

I'm just in shock that mramsey caused Sophie to edit.

Well, now the whole "Wal Mart" post is gone?

Cast iron works perfectly on induction stove (which is electric). Anything a magnet sticks to (on the bottom) works great. We prefer our new induction over gas as we find it more responsive, gives off no poisonous fumes and the top is super easy to clean. If you want electric there is nothing better than induction. We purchased a Wolf 30"

We have also cooked on gas, old style electric coil, Coleman stove, over a pit, and for 15 years on propane on a sailboat, which is not without some significant challenges. Induction is best.

These induction ranges sound perfect really - fast, clean... The only one that comes in a 48" width appears to be the AGA -(thanks smit2380 for that) I've never heard of AGA. It's English. Watching their video though - it seems like one might have their very own little nuclear thermal reactor in their very own kitchen - the whole thing seems to heat up on a massive scale! Quite ingenious and quite intimidating at the same time!!

Keep in mind that there are electric cooktops that use the older technology and there are induction cooktops. Look about the same on top but totally different methods and user experience.

Has anyone else tried the portables to create own top that way you can have any size top you want? I figure if chefs' are doing it, they must be strong enough for my everyday chop suey. lol

We had a Smeg corning electric stove top in our last house (no gas available where we lived then) and I loved it. It heated very quickly, almost as quickly as gas, and was far easier to keep clean. We now have gas, which is good, but I have to say, when/if it bites the dust I'll be looking at induction.

idea, i always been told that electric oven, gas stove, no? did i misunderstand you?

I currently have a 48" all gas range. I'm redoing the kitchen and entertained the idea of changing out the stove. Because the only 48" induction range made is a British made AGA - which, frankly, sounds a bit much (see comment above) I have decided to keep my current Jade range. Thanks everybody for your input.

Good decision. Induction is great compared to electric, but gas is always the best.

yes, that is why i was asking, don't most do electric or induction oven and then a gas top? yours is the first i have heard of. love to hang with those that are dif!

We used to have a gas top and electric oven, but we didn't have the option of gas in our new home, so decided on an electric Kitchenaid double oven Induction stove. It is driving me wild
Our Allclad pots hum, unless they are full of liquid, and I can even feel the resonance in my teeth. Our daughter actually got out of her bed and went outside once, because of the hum. We have tried Paderno, and a variety of nonstick pans for frying, but the only pan I can use to fry an egg is cast iron.
If you splatter on the glass cooktop, it starts beeping like a mad thing, and all the elements shut off. I am not talking about a huge spill- just a bit of sauce that splattered in the wrong place. I was then stuck- frantically trying to clean the hot cooktop with a cloth and a wooden spoon so I could turn it back on. AARGH!
When you use either of the ovens, a fan comes on, and even if you open the oven after you are done, to cool them down faster, the fan still runs for an hour.
I have decided I will give it another month, and if I can't make peace with this dratted stove, I will get the kitchen plumbed for propane.

If you don't have natural gas available, you can use propane. That is available almost everywhere.

Propane is not that simple. You have to buy/lease a tank, get permits as needed, locate it properly on your property, bury it if desired/allowable, and plumb the house for gas. Certainly worth it if you love gas.

the company came out and did all that.

I am looking for a quiet electric range - I don't like the humming noise of induction. Also the fan noise can be awful. Has anyone found a quiet range?

All of my electric ranges have been quiet. I have never had an induction range. It’s simple: buy a less expensive, plainer model. I also avoid buying appliance with complex electronics. I can barely use the same cell phone or computer for three years, due to changes in operating systems, software and other technology. I don’t want to be put in the same position of building in obsolescence with household appliances.

I appreciate the thoughtful response. Thank you!