It’s the 15K+ burner. 54”- 72” venting and make up air. Plus a new 50 amp circuit from the panel.

Just do induction. And grill if you have a power outage, like everyone else. Or get a generator if it’s that frequent a problem.

The people who have both wind up using the induction cooktop almost exclusively. Just do the induction.

You don't need 50 amps for a single hob unless its a 12,000 watt hob.

For a single hob, think in terms of 15-20 amps. 2-hob units are made out there which fit in a standard 24" deep cabinet, maybe 15" wide.

I disagree I have a single induction burner I use for sauces and I still love gas for regular cooking. I did not install that single burner into my kitchen but pull it out when needed.

The 50 amp is for when he wises up and wants to get rid of the gas for something real in a 36” induction. The electrical for that will already be in place. No one uses the gas when they have induction.

As I recall, my 3500W Cooktec wok hob uses a 20A (240 Vac) circuit. In my case the Cooktek unit is located adjacent to my 36-inch induction cooktop. Adjacent means in the next cabinet section, as I ensured that there was sufficient cabinet space for ventilation of these electrical devices and good support for the stone countertop with the additional holes.

If you do such a configuration, it is impractical to use two hoods unless the devices are widely separated. With one hood there is the cost of needing a very wide hood (I use Wolf's widest Pro Island hood) and attendant high airflow requirements.

Do you use both?

No one who has gotten induction uses the gas anymore. There’s 15 years of threads on that, with thousands of responders. There are approximately 3 people in that 15 years that didn’t prefer the induction.

Make that 4 I happen to still love my gas and cannot see switching any time soon. I do like the induction burner i have for sauces and thats it.

Prior to our kitchen remodel (while in the planning/thinking stages), I rented a beach house with induction for a week expecting to be blown away by all the comments here. Meh. I certainly could live with induction, but it wasn't all that. I found it similar to my switch from Windows to Mac, "everyone" said Mac was soooo much better, but when I actually used it, it wasn't that great and while I could live with either I kind of preferred what I was used to. A steam oven on the other hand... one day with that was enough to make me a believer.

We put in gas. I might have gone induction if we were doing a cooktop, but the induction range options are fairly limited esp beyond 30".

I'd stick with one or the other, adds too much complexity for not enough benefit.

K Ross wrote: Do you use both?

Was this addressed to me? If so, the answer is yes.

I have both. I started out wanting a 30" gas cooktop (Bluestar) and a 15" induction hob. I ended up with a 30" Miele induction cooktop and a 15" gas wok burner (Miele). I rarely use the Wok burner. I came from a 48" Dacor Rangetop and the Miele blows it away in terms of performance. I did not want a Rangetop because I have small kids around and knobs are fun! For my cooking style, an induction cooktop is preferred. I make everything from scratch. I also use pressure cookers. Making a bone broth using a pressure cooker on Induction is just wonderful! I make a lot of Asian cuisine which has onion bases and before induction, there was very little I could do to prevent burning of the onion paste/curry. With induction, I don't burn the curry anymore. I don't fry foods often but had a hankering for fried chicken last weekend. I made this easily with the induction cooktop. I make a lot of my food from scratch because friends and family have a lot of food allergies so when they come over, they can eat easily. For instance, the fried chicken was gluten free using rice flour and potato starch. A lot of people report how easy it is to cook rice on the induction stove, I don't cook rice on the stove since I prefer the rice cooker for plain rice but when I make things like paella and other mixed rice dishes, the induction cooktop allows me to manage the temperature to a very fine degree. I also use a flat bottom wok on induction now. When I want to use the round bottom induction wok, there is an adapter that I can use on Induction. I also use the round bottom on the Gas Wok hob but rarely any more.

As another point, I work in IT and have used Windows Machines for over 30years. I started with DOS based machines. I never thought I would be a Mac fan at all. I resisted it and finally purchased one in 2015. I have not looked back.

There is a tool for everyone and you can get what works for you. I try to base my decisions on accurate information and my personal experience. I would ask that you go to showrooms where they have induction cooktops available for testing and make a meal that you would normally make at home. This was the best way to get me to change my configuration. When I went to the show room, I made Pasta and sauce that I make on weeknights. It was so easy to do with induction. I also like that I don't set my kitchen towels aflame anymore:-)

One of the points people bring up is the need for new cookware. I never realized it but all my cookware was induction capable from the beginning. I had mainly Demeyere, All Clad, Le Creuset and Cast Iron pans.

Good luck!

kaseki: just trying to figure out if we want to get both or just gas.

My addition of the Cooktec was to be able to wok more effectively than I thought could be done on a flat induction surface. I can certainly cook a much larger portion due to the higher wok hob power. However, we mustn't loose sight of the fact that more than a billion Asians cook with significantly less power/heat flow rate available to them, and I suspect probably do so better than I do.

If the question is should a flat (potentially more powerful than gas) induction hob be added to supplement a gas cooktop, the answer depends whether there is a need for boiling water quickly, as other tasks can surely be performed on gas. If the question is really whether a modest induction hob will be useful next to a gas cooktop, then I would guess this may depend on whether simmering chocolate or such is a goal, because low power operation is, I think, lower than with gas, at least without needing some type of flame spacer.

K - We bought the single portable induction burner from Costco to use during a minor remodel-related outage and while it works fine, it is not superior to gas, in our opinion at least. I think if you have the space to spare, it won't hurt anything to have the single induction, so go for it. But we'd never give up our gas stove (BlueStar!)

K Ross, I've had a single-burner commercial induction cooktop next to my pro-style gas stove for about six years now and both get used a lot. I tend to use the induction more often in the heat of summer and also prefer it for particular or specialized tasks --- along with homepro, I think there's nothing better with stovetop pressure cookers, for example.

That said, I believe you will not have any luck in finding a "nominal cost for adding a single burner induction cooktop" when your objective is to have the "fastest way to boil water, steaming crabs, or dealing with nonmovable pot (e.g., a skillet)."

Inexpensive single hobs (aka "domino") units, such as those sold by Summit or Kenyon, have burners only rated up to 1800 watts. That's no more than you get with 120v portable induction cookers like the one crcollins1_gw bought, the kind of sub $100 units that scrappy mentioned.

To get the kind of "fastest speed" unit you want, you'll need a hob that can pull at least 2500 watts, and preferably 3000 or more. The least expensive small induction cooktops that I've seen that offer that level of power are the "domino" type units from Wolf and Fisher & Paykel which are barely less expensive than the Miele that Scrappy mentioned.

Now, you might see some commercial single burner 240v built-in cooktops for around $1000 to $1100. The commercial units' warranties specifically exclude coverage for home use. Are you willing to buy without a warranty? Some are, some are not. (Personally, I really went off the deep end -- not only did I get a commercial unit without a warranty, but I took a chance on a steeply discounted open-box return.)

Of course, there is the added and more-than-nominal expense of increasing the range hood as kas and others have explained.

I wouldn't call those costs "nominal" except maybe, in relation to the much larger cost of your 36" range with its "trademarked colored knobs."

FWIW, my opinion is that an induction cooktop matched with a wall oven is a far better combination than anything involving a range because there's no bending over and there are two separate appliances so that if one doesn't work, you still have the other. Also most ranges either have a good cooktop or a good oven, but not both. We've had this setup for about two years now, and I've yet to hear any fingernail on chalkboard from the induction glass surface. Power outages are easily dealt with using either a backup generator or solar plus batteries.

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