LOL at " really who can cook properly on electric". Been cooking on electric for over 30 years and anyone that I have cooked for would crack up at that statement.

Most gas stoves nowadays cannot be lit with a match. There are only a
handful if that many that can, so in a power outage gas won't do you
much good either.

That's not true. The burners can be lit, but the oven can't.

I stand corrected.

I have electric now (it's fine, but... ) and have had gas in the past (loved it) and cooked on glass top radiant heat (hated it for various reasons). I wanted gas again and planned on going that route, but have since changed my mind due to the issues of cleaning (those grates are heavy, and as cpartist said above, (and it stands to reason) nothing would cook on the surface of induction unless it’s underneath the pan. Lack of heat from the flames in the summer is yet another bonus. But the response time of induction is what really changed my mind. I spent quite a bit of time looking through message boards, posts, and induction reviews for anyone who had previously had gas – that was how I made my final decision. Not saying gas is bad, it isn’t! Also, I do can, and that’s the first thing I checked. Just a quick look on Amazon and you’ll find plenty of induction safe pressure cookers owned by happy canners.

LOL at " really who can cook properly on electric". Been cooking on electric for over 30 years and anyone that I have cooked for would crack up at that stateme

People...It was a tongue in cheek Gordon Ramsay reference. I obviously wasn't being serious as I turned around and recommended electric.

People consistently site the burning of children's fingers as a reason to choose induction... My kids must be the only ones who touch/grab the actual pan, not the cooktop.

bry911, gotcha. I don't watch Gordon Ramsay, so had no idea. :-)

Grew up with gas, had electric coil in college apartments and gas in first home/townhome. First house came with gas but we were gifted a high end (at that time) glass top radiant electric and made the switch. Second house came with gas and we switched to glass electric again. The compromise in gas to glass electric was slower heat up and cool down, less responsive but so easy to clean and in a pinch when you're not cooking it's useful counter space.

New build has induction and it's like night and day. Our stove was just replaced by the manufacturer (after 5 short months of use and continual problems) but the actual induction cooking process is a dream. I vote induction.

bry - OMG!

I do most of the cooking in our home and I always insisted on gas, because really who can cook properly on electric. However, the bottom part of my shirts would always get small holes in them only weeks or months after purchase. I don't really have a belly that causes me to rub into things or anything like that, so it was always a mystery to me. However, since I was forced into an electric cooktop the problem has resolved itself.

I have this same problem and I use the gas cooktop in the current house ALL THE TIME. I thought that it was me getting to close to the "sharp" edge of the drawer at my desk - but it's not like that snags. And it's not like I have a belly that hangs over the cooktop - but I have tiny holes in the bottoms of almost all my casual shirts - not my dress shirts because I change when I get home before I cook.

You may have solved one great mystery!!!!!!!!!!

Nah because I'm using electric and I have those dang holes in all my shirts too. I think it's the buttons on my shorts and pants.

Crap. It's driving me INSANE.

Induction without question. Cooked on Aga solid fuel for over 20 years (loved that) electric briefly, and gas for the last 20 years but our new house will have induction. Can't wait!

I have holes in my tees too but I believe the granite island and counter tops are to blame.

I don't have holes in my shirts like anyone is describing. So odd!

Sorry for the highjack - it's untucked shirts getting mailed by buttons and I am not alone anymore!!!

what causes small holes in the front of my shirts

Switched to induction and will never voluntarily change. Cleaning is a breeze. The 30 years I had gas, I would have a baked-on spill the day after I cleaned it. Or at least it seemed like it! And the control from very low to very high can't be beat. No flames licking even slightly up the sides does mean handles don't get hot, which is nice. Also, the consistency-- setting #5 will always be the same. It took me a while to stop bending over to check the flame, though!

No! Don't say it's granite countertops, sis! I thought it was the rough under-edge of the old laminate here in the rental... I assumed I would eliminate that problem with granite (never had a problem with Corian).

My issue can't be explained by buttons on pants/shorts... I wear yoga pants, skirts, and dresses (either pull-on or with side/back zippers). My holes appear all along the shirt, at counter height (which, for me, is just a bit below belly button level).

Back to stovetops... lol.

I don't think that is causing my problem. I am getting the holes in shirts that I wear almost exclusively with gym shorts. In fact, I usually come home and change into gym shorts and a college logo tee. Those are the shirts that are getting holes. If I am going out, I never wear logo tees out.

When every appliance these days is full of complicated electronics that break often and are costly to fix, I see no reason to add yet another disposable one in the mix. My trusty gas rangetop is basically the same technology that has been around for decades. I expect it continue to far outlast the wall ovens, dishwashers, microwaves and refrigerators

I'm very happy with my new induction range. This is a vast improvement over regular electric, although I had learned to cook quite well with electric. Yes, there's a short learning curve with induction - things heat up and cool off faster with induction. I also note that pots and pans sold as induction ready heat up faster than a couple iron-containing pots and pans I have that pre-date induction popularity.

I've used gas, my brother has gas... I like gas, but do prefer induction. With the proper cookware, canning should not be a problem. Haven't had the opportunity to test this yet.

I've cooked on gas my whole life, and when we renovated our kitchen in NY, upgraded to a 6-burner Wolf range - my pride and joy. Five years later, we upped and moved to Vermont, where natural gas barely exists and everything is mostly electric or propane. Cooked on bare bones smooth top electrical for four years, last year switched out to a Fridgidaire induction range and we love it. Can't compare to the gas range for looks but after visiting relatives and cooking on their Wolf, I'm so impressed with the speed and control of how well induction works. Wouldn't go back.

Like someone else mentioned I haven't heard any regrets from those who chose induction - I think this is the way we'll go, I can't find enough advantages of gas over the other. This is so helpful, I appreciate everyone taking the time!

This is an issue I'm considering as well, but my general thought is that I've cooked happily on gas for a long time. I wouldn't want to go back to an electric cooktop. So, that narrows things to gas and induction.

Since I have used gas happily for years, I'm not sure that the cost of switching to induction is justified--they're more expensive and I'd need to replace all but one of my pots and pans (I checked).

On the other hand, if we put in an induction cook top, we won't need to have gas in the kitchen.

And on the third hand, my kids love getting my hand-me-down kitchen items. I've used "give this to the kids" as a reason to buy new stuff before.

So, it'll be a consideration--I don't have a strong opinion one way or the other--and I've never cooked on induction.

For anyone considering induction but hesitating because of the unknown, I highly recommend getting yourself a single countertop unit to test it out. You'll easily find a use for it later on even if you decide to go with gas. I bought a cheapo unit when our induction stove was out of commission and although it has a significant buzz, it works well. the unit I bought also came with a pot which I thought I'd never use but turns out I really like it and use it all the time. You can spend a lot more and probably get a quieter unit but if you just want a down and dirty induction experience as a test, this will get you there

My solution is one of each

Electric--slow, hated it. Easy to rule this out, which you already have.

Induction--mixed feelings: easy to clean, quick but 3 successive ranges had electrical malfunctions that required replacement and the 4th one's glass top exploded (it happens and it was not pleasant). Touch screen can be finicky. Turn themselves off if you lift the pan etc. Ranges are seriously ugly (to me).

Gas--well you know the pros and cons if you use it. Option for knobs--less fiddly things to break. Some downright handsome. DH looking forward to open burners

If a decision is really difficult then it doesn't matter. Either way, you won't make a mistake as there is not a "right" answer. Both choices have advantages and both have limitations. Both cook very well and are highly responsive so you might want to focus on appearance and cost.

• Knobs or controls--> if you prefer knobs then gas
• Live in hot climate --> may prefer induction
• Looks--> induction is sleek esp if just the cooktop, gas looks more traditional
• Cleanup--> induction is easy to clean, but no one said your gas range had to be pristine
• If you cook with wok --> gas
• Reliability--> more things can break on induction

Gas. You may have to replace your cookware for induction. Read up on whether your pots and pans will work on induction if you are going that route. If you want a decision, then I'm making it for you: Gas.

It's easy to test the pan for induction, just try sticking a magnet to it.

I've had traditional electric (it's what I grew up in the "all electric home"), and used gas for years including a Thermador "professional" 48" gas range. While I loved gas, Induction is better.

First off, if keeping it clean is important to you, induction is the cat's meow. My neighbor friends stuff by covering the entire cooktop in newspaper and then putting the pan with the oil down. When done, she just balls up the paper and tosses it.

Second, induction is very fast with high BTU. One of the biggest issues even with the "professional" was getting enough BTUs for certain operations such as blackening, let alone for simple impatience with how long it was taking to bring things to a boil. No longer half to go outside and use the big gas burner for certain things.

Third, it is as responsive as gas. Yes, I grew up with electric and the slow response and "taking the pan off the heat" meant moving it elsewhere. Induction works as well as gas here.

I'm putting in a large induction on my new kitchen. Probably Bosch.

Islandgarden thank you for your review. Costly repairs (an exploding cooktop!?!) are what kept me from putting in induction when we remodeled 3 years ago.

A couple of people have mentioned the idea of a hybrid -- gas and induction, so I thought I'd weigh in. When building my home I couldn't decide between gas or induction. I'd always used gas, liked using gas, gas was cheaper, etc., -- so I decided to get a hybrid to hedge my bet, so to speak -- Bertazzoni 36"; two induction hobs, three gas. I almost exclusively use the induction and use the gas hobs only if I've got more than two pans/pots going -- and then I'm wishing they were induction. If I could easily (or even semi-easily) replace the unit with an all induction unit, I would do so in a heartbeat. If/when I make the decision again -- induction.

Induction of course and glad to see gas diehards recognize induction superiority after trying both. Appreciate the reliability concerns but I don't think anyone has brought up the clear advantage of induction over gas in terms of health benefits.

Burning fossil fuels inside is not good for indoor air quality. Researchers find gas cooktops to be significant sources of pollution in most homes.

Vent hoods, vented outdoors, is a best practice for all cooktops but some studies suggest they aren't completely effective. Good vent hood tips from that source.

As for costs when building new, there are few situations that require including gas appliances. Efficient building envelopes and heat pumps are quickly making propane and natural gas obsolete. Trenching, pipe drop charges from contractor and monthly gas service fees should be included in any cost analysis.

I am going to switch from gas, which I have loved, to induction in a new build. My reasons include: most of my pots will work with it, quick heat, great control, easy to clean, and the clincher: I can get a 400 cfm hood (this is all 30") to work with this, and not have to install make up air. Great for a tight house!

I have induction and I really DISLIKE it. Ive never had gas. I went from electric to induction. I don't like the sound it makes when you turn it on and when it is running, I don't like a lot of things about it. Thats only my opinion though.

Which induction unit do you have mnphotog and what else about it do you dislike?

What about cleanup?

I've had two different brands and both are noisy. There is a very loud fan for the oven especially that runs the whole time it is on and as it cools down that I found annoying. Forgot about that! but rangetop also makes noise thought not as loud.

islandgarden,

I don't know that the noisy oven fan is an induction-related thing. I think it is more prevalent nowadays to protect all the electronics from overheating. Our electric Bosch wall ovens also have a relatively noisy fan that continues well after the oven has been shut off.

My understanding is that it is the cookware that can cause buzzing and clicking sounds as induction itself is silent. The fans are generally very quiet and some brands don't even have fans. Our families in the U.K. have used induction for many years with no complaints about noise.

I have never heard of an induction oven. Perhaps this is a regular convection oven with a particularly noisy fan?

I've had two different brands and both are noisy. There is a very loud fan for the oven especially that runs the whole time it is on and as it cools down that I found annoying. Forgot about that! but rangetop also makes noise thought not as loud.

Your ovens having loud fans have nothing to do with the induction cooktop. Your fans are because of the convection oven, a different animal.

What is the noise your range top makes? That is the only thing in this discussion that matters since the discussion is about induction cooktops, not ranges and ovens.

buzzing

Last Saturday, Aug. 26th (2017) I looked at induction ranges with cooktops, and induction cooktops only. Two Bosch models were on display as functional so I requested a demo. Having read of the buzzing noise, and reading so many comments (some said loud, others said barely discernable in a quiet kitchen) I paid close attention. In the quietest showroom I could barely hear a faint buzz, and if I’d not read of it, I’m sure I wouldn’t have noticed it – my hearing is quite good. We were the only ones in the showroom at that time. The other showroom was sectioned off, and we were in a cubby with the cooktop but they also had lights on display and there were a few people looking around outside our area – I didn’t hear the buzzing at all and waited for the quietest moment.

Is this perhaps the difference in cookware? I’d read that, but not having an induction yet, I don’t know it as a fact.

My Mother had a glass top radiant heat cooktop range with a convection oven. She had it installed 8 years ago. The fan noise was very loud in convection mode. She typically used only regular bake as that was what she was accustomed to using all her life, but I wish to use convection.

I have a Wolf brand induction cooktop and the noise that it makes comes from two sources; one noise is a fan noise when you are using a high setting (similar to a convention oven but not near as loud) and the other noise is a buzzing that only happens when using certain pans. Not sure if it's the cheaper pans or what, but not all of them make the buzzing noise. It doesn't bother me at all but it's not like I cook to relax or anything so maybe I'm different than some people. I LOVE, LOVE, LOVE it either way and will NEVER have anything else. It cooks beautifully and looks as clean as the day I put it in! I think if I was a single lady cooking for myself I probably wouldn't care, but quick cooking is awesome for my grandkids, and easy clean up is awesome for my sloppy-cooking husband - perfect for me!

mydreamhomeideas, pardon me if I sound stupid or slow, are you saying a fan-type or fan noise comes on at higher heat settings when using for a period of time? I should have mentioned this above, but I only demo'd low and medium settings to see how hot the cooktop's got from the saucepan bottoms, and the specialty heat settings for boiling at the 2 settings on the Bosch (Speedboost and Shortboost) and didn't hear a fan noise. I didn't demo the highest regular setting for any period of time.

If anyone is curious who doesn't yet have an induction: I did note during the demo at the specialty settings for quick boiling, when removing the pan immediately while at a full boil the surface was hot (from the pan bottom's heat) and I'd have been uncomfortable putting my hand on it right away, but after 3 seconds I could place my hand, palm down on the cooktop with no discomfort - it was gently warm and cooling. I cannot think of a reason why I would ever do this, but one never knows when I might become old, ditzy, and a cooktop heat-check daredevil ; - )

Seems like you may have confirmed that some cookware causes the more discernible buzzing. Glad to hear you are loving it so much!

I am currently living in a small condo while building my house. In my 55 years of life I have never cooked on anything other than gas. I have discovered after a few months of living here that what I thought was a regular electric stove is actually induction. Guess I was lucky that the few pots and pans I moved in are magnetic and work. :-) I know nothing about induction but I've just learned a ton about it by reading this thread - thanks everyone.

Anyway, I really like this cook top. It heats up and cools down quickly, the pot handles don't get hot and it is very, very, easy to clean. I have had no problems cooking on it. It doesn't heat the house up and best of all, I don't get hot leaning over the stove (which is a big plus for a woman my age). Never in a million years would I have thought I would like anything other than gas. I've already purchased a gas stove for my new build, but if I could do it all over again, I would seriously consider an induction cook top.

I've had induction in my home for 7 years and I absolutely love how quickly it brings pots to boil, how responsive (just like gas), how clean pots stay, and how easy to wipe spills on the cool surface.

Now I'm house-sitting at someone's house with gas, and it seems to take absolutely forever for any pot to boil. I've gotten so spoiled. I'll never go back.

Oh, and I hate the faint smell of gas I used to not notice. It can't be good for air quality.

mydreamhomeideas, pardon me if I sound stupid or slow, are you saying a fan-type or fan noise comes on at higher heat settings when using for a period of time? I should have mentioned this above, but I only demo'd low and medium settings to see how hot the cooktop's got from the saucepan bottoms, and the specialty heat settings for boiling at the 2 settings on the Bosch (Speedboost and Shortboost) and didn't hear a fan noise. I didn't demo the highest regular setting for any period of time.

Yes, the fan comes on when I use the highest setting, and it's not real loud or anything at all, very light, nothing like a convection oven. Hope that helps. Seriously, you will never regret getting the induction. Just do it!!

I've have cooked on all types of cooktops and I prefer my induction more than any of the others! Five years now with it and I was a gas lover. Regarding power outages, etc., I made sure to have a natural gas outdoor grill with the side burner. Have used that in times of outages. I wouldn't totally count on someone's "gas only" preference unless they have also cooked on induction. Truly amazing! Favorite part is that you do not cook spilled food onto the cooktop! Also, I use mine to serve from with a cast iron griddle on top and acting as a food warmer for parties. And I can use it as a slow cooker due to the very low levels of heat that it can be adjusted to. Same with not needing a double boiler to heat sensitive foods (chocolate, etc.) Good luck with your decision!

I agree with TRIFECTA264 - I wouldn't totally count on someone's "gas only" preference unless they have also cooked on induction. :)

trifecta264- What brand is your induction?

It's not installed yet but we decided to go with induction. And tonight as I spilled hot grease on my current (electric) cooktop, and am currently waiting for it to cool down so I can finish cleaning....I'm excited for our future with induction! I don't think I'll have any regrets.

alishaes, I have Thermador. The model before they came up with the no-hub version, which would not matter for me. I have 36", 5 hub. Love it and almost never use the power it has that I could if I cooked more. linzita512 , I think you will be very pleased!

I agree with those that say one of each... I current have a 3 burner Wolf cooktop- absolutely love it. But I want one gas high btu next to cooktop for stir fry. After last week Irma knocking out my electric for 5 days I want gas also in New build. Are you considering no power in your build? During Jean and Sandy some people I know were out power for 6 weeks. And needed large amounts of water for livestock but wellpump needs electric. Ordered a generator yesterday. Must stock up on gas well before storm until hurricane season past. You may not be in hurricane path but several reasons to be without power.