We did a kitchen remodel 2 1/2 years ago and put in an induction cooktop. Love it. Be sure to check the power requirements for induction vs regular electric. It seems like we had to put in a separate circuit just for that. Wasn't a problem for us as we did a total gut job and had to install an entire new electrical panel as part of the project, but you should check that.

Gail - there are many existing discussions on this topic. I suggest putting induction versus gas in the search bar and read through the existing threads. Please come back with specific questions. Another induction convert here - suggest miele/Bosch Benchmark/Thermador/Wolf which are in the low 2000-3000 range for a 36” with bridging elements. Full Surface induction will be quite a bit more but loads of flexibility. Lots of choices in lower price ranges, but I did not consider those. I went with Wolf.

This was a very recent discussion

https://www.gardenweb.com/discussions/5726427/gas-or-induction#n=221

Independent research followed by specific questions is a great recommendation. Just in general, always a good idea to search before asking because almost every topic has been discussed at great length.

I have a Thermador Freedom induction cooktop and have no regrets and no desire to ever go back to gas. As for venting, I have the Thermador hood that syncs with the cooktop and I love that too. I think a lot of the induction cooktops have a hood they can pair with and I recommend it if available.

Since it's on an island, the hood for a 36" cooktop (or range) should be:

• Overhead hood (not downdraft, they're not very effective)
• Shaped so there's a concave capture area to capture and hold the FOGSS (fumes, odors, grease, smoke, steam) until it can be vented outside. I.e, not a flat hood.
• 42" wide (If 30" wide cooktop, then 36" wide)
• 27" deep
• Mounted correctly -- i.e., no higher than the specs say (usually 30" or so)
• Vented to the outside (not recirculating or venting into the basement, attic, or garage)
• Finished on all sides

I plan to go to induction when either my current electric cooktop dies or we build again - whichever comes first!

The only real "con" I can think of is that if the power goes out you won't be able to cook on it like you can with gas. Check the link above and consider doing a search. (See the "New to Kitchens? Read Me First!" thread for tips on searching. You can also use Google or similar...just add "site:houzz.com".) [Note: You will need to click on the "See XXX more comments" link to get to the meat of the Read Me thread.]

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Now more important question!

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• Are you remodeling or just replacing the cooktop?

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• If remodeling, consider finding a better place for the cooktop -- like along the wall.

Put your Prep Zone in the island b/c that's where you spend the most time -- 70% vs 10% cooking (actually watching food cook, stirring, adding ingredients). (The other 20% is time spent cleaning up -- clearing the table & counters, loading/unloading the DW, wiping down table and counters, sweeping, etc.)

Venting is easier, usually more effective (less turns and shorter distance to outside), and less expensive (hoods finished on only three sides are usually less expensive than those finished on 4 sides and running ducts is usually cheaper if on an outside wall)

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• If the island is big enough and the cooktop is sited functionally (and safely), then an island will work. Venting needs will not change.

We had a DeDietrich induction cooktop installed 12 years ago and I would never go back to gas. Induction is faster, safer, cooler, much easier to clean and more energy efficient than gas and electric. I have individual timers on each "burner" and would never get a cooktop without them. No more burned veggies, etc., if I get involved in something else while they are cooking and forget about them. And, I make perfect boiled eggs using the timers. IMO, there are no cons.

I'm still a gas lover, but it the choice were between electric and induction, induction would win in a nanosecond! I hate cooking on an electric stove,

Faster than gas, more precision than gas, cooler to work over than gas, no CO emissions.

There are some induction cooktops that work on 30 amp circuits so you most likely would not have to upgrade your electric.

I know of no cons. Only positives.

No cons, aside from the romance of the flame (which I totally get.) But i like the responsiveness, ease of cleaning and lack of heat and emissions in the kitchen from combustion more than the flame.

I'll say it again. Love my Bosch induction. Easy to clean, as the cooktop doesn'tget hot.. Less waste heat from inefficient gas burners or electric cooktop. Only the pan heats up.. not the whole cooking zone.

Looooove my induction cooktop! So easy to keep clean, far harder to burn yourself or set a pot holder on fire or melt a plastic doohickey by accident, and the water for your pasta boils in no time at all. The only drawback I can think of is the need to double check when you buy a pot or pan, to make sure it will work with induction. All the good stuff does, but there was a silly little egg poacher I contemplated buying once that didn't.

ETA: I just realized what I wrote could be interpreted as saying that you need to spend big $$ to get cookware that works on induction. You absolutely don't! Both Costco and Ikea sell inexpensive lines that are very nice and work great. Just wanted to make that clear.

I can think of only one con. If you live in an area that is prone to storms and losing power, at least with gas you can use a match to light a flame.

While i wanted induction when we gutted the kitchen in the house we bought three years ago, DH insisted on gas. Hurricane Sandy (now almost 7 years ago!) left us with no power for two weeks, but we were able to cook on the gas stove. Since I got everything else I wanted in the new kitchen, I let my husband have the gas range top (Thermador). He does most of the cooking now anyway.

Again, if I had my druthers, I’d have gotten induction. The ease of cleaning alone, had me sold.

There is no con in terms of replacing standard electric smooth top with induction except that some of your cookware might not work since you can only use cookware that is magnetic.

I just remodeled and had some nice cookware that was Caphalon anodized aluminum that had to be rehomed. That is the only down side.

There are numerous threads on gas versus induction but that isn't what the OP is asking about since gas isn't an option.

There is obviously a a learning curve but I am finding there is a learning curve for ALL my new appliances with my new remodel including my refrigerator, dishwasher and oven. Normally I am pretty good about learning how to use stuff but getting hit with all new stuff at once is pretty overwhelming :-).

I went with a Bosch Benchmark. I read reviews on reliability and decided Bosch was pretty reliable. I then read posts on user feedback and decided I wanted controls where I could go directly to the level I wanted without having to cycle up and down - that would be too annoying. I also wanted a set of elements that were flexible so that I didn't have to be completely rigorous about burner size. If I had a spare $10,000 I would have sprung for the Gaggenau which has the entire cook surface able to be used but I settled for the less expensive little sister - Bosch.

I have amazed my friends by showing them how I can boil water and have the heating surface remain cool to the touch. This is why it's so easy to clean - because the surface remains cool nothing gets baked on.

I would go with induction all the way. As someone already mentioned, the cleaning aspect alone is enough, but when your only other option is conventional electric, induction IMO is a must-have! But not everybody loves it, so you really should consider as many aspects as you can before buying, esp. since induction is so much more $$$$ than electric. Here's an article about induction pros and cons that may help you decide, or at least give you some things to consider you may not have thought of.

Let us know what you decide!

Purchased my GE Profile induction at a ridiculously cheap price (never used "display model"). After 55 years of natural gas I find induction to be every bit as good. Only drawback is not being able to char peppers and tortillas.

BTW decent, reasonably priced, induction cookware can be found on Amazon. If you want to be spendy, consider Fissler.

Demeyere is also a great brand for induction, and cookware in general. You can find it on Amazon, too.