I was dead set on a Wolf gas cooktop until we went to a Wolf cooking demo. Without the chef mentioning we noted how quickly things cooked on the induction vs the gas, he was using both. I then subjected myself to a mighty internal battle until I finally conceded that induction was the best choice for us. I'm so glad now that we have induction. It is stupid easy to clean and it's so fast to cook things. I had to learn to mise en place, because it moves so quickly. I appreciate the melt setting, the bridges, and the boost functionality. It's a remarkable cooking surface. We love that they were able to install it flush with the granite so there is no lip to clean around, and that the low profile of the Wolf cooktop allowed full use of the drawer below. As others mentioned, it's fabulous to not generate extra heat, too.

If the power goes out, we have a grill. It's not too often we're without power in our area of the country.

I have used both and prefer (and had installed) a gas rangetop. I actually do char peppers (an toast tortillas) over the flame several times a week, so that was important to me. I was also concerned about potential breakage of the top of induction (especially replacement cost) since I use a number of heavy cast iron pans. Longevity as well - not much to a gas rangetop that isn't readily repairable. Cost (and availability) of control boards, etc., and especially fitment issues when the cooktop has to be replaced and the dimensions are different was another factor. A range would be a different story, but we prefer cook/rangetop and separate wall ovens.

I do have a portable induction hob, but rarely use it at home. I will use it in the RV to save LP, but that's about it.

I like to play with fire.....

Outside of the Houzz world, I've heard very good home cooks associate induction with electric and assume it's similar to a glass top electric stove. Of those who had used induction almost all liked it, and many preferred it to gas. As much as I want to save the planet and improve the air quality in my home, I am not switching quite yet because the professional-grade thermador gas range that came with this house works fine and would be expensive to replace, and my cookware that I absolutely love is not magnetic. But I am putting a 220v outlet in the right spot during this kitchen remodel for future use.

>>>Why don’t more people choose induction?

I ask myself that every time I turn the Bosch cooktop on. Love, love, love it for all the reasons cited by AJCN. I’ve had gas, and I will never go back.

I agree with you Shannon, the group thinking is so immature. Let's put down anyone who doesn't see things my way. Who cares what other people use for their cooking?? Do most people even know how to cook nowadays?? I do, and I'm pretty good at it. And I love gas...so?? I also love my steamer, my Weber smokey mountain, and the GAS grill. So tired of this "subway tile and induction is the only way" mentality. And now someone will have to attack me for saying that also....yep, it will happen....but again, I don't care! I'm surely smart enough and old enough to make decisions without the approval of an online community...of complete strangers.

I hope that no one misconstrued my initial question. My question was more, why isn’t induction half of the high end cooktop market? Not why doesn’t everyone have An induction cooktop. It just seems like a great cooktop that doesn’t get enough love from the general public. But, almost everyone I know who does a high end kitchen around here does a giant gas range or range top, so my view may be skewed.

I think some of it is looks. High-end expensive induction ranges just don't look cool at all. Nope, not to me, not to most people.

I wonder if in part it is the 110V US voltage issues, with the need to run 220/240V capacity lines for induction cooktops (if I’m understanding correctly). Parts of the world with 240V as their basic power supply have been far earlier adopters of induction and it may be that the lower cost of installation of induction in these countries (continents) makes it more accessible. I’m no electrician!

Sushi pup, that’s definitely part of it, I love the look of a gas rangetop. It just didn’t make sense to spend the extra money to get all of the things we needed to satisfy the code requirements, when induction exceeds all of our cooking needs with a much lower price tag.

I am all for induction and my kitchen is on the Euro sleek end of things, but I still think beefy American gas ranges are gorgeous and enameled European ones are TDF.

We've lived in Europe for work transfers and such, and every home or apartment we rented had an induction cooktop, teeny tiny separate oven, small fridge, and wierd washer/dryer combo for laundry in the kitchen (which never dried anything; and we had to hang all our clothes after the whole cycle was done!). But it was great; I'm not complaining. In the USA, induction is just not promoted or marketed in the same way (my family and friends have NEVER heard of it). Maybe it has to do with the more stringent energy-use regulations in Europe, so that builders go straight to induction as the default? I don't know. I do know that the HVAC we have here and the huge tanked water heaters we all have in our attics?? In Europe, it was all tankless, and the HVAC unit looked like it was about the size of a large briefcase. We didn't rent high-end places; just kind of middle of the road apartments or small homes. Things are different there, things need to be really energy-efficient, and fit into smaller spaces, and induction is pretty much standard.

FWIW, induction was invented in the US.

Great kitchens are usually designed around a great beefy gas range. What can I say, but nothing about a Wolf induction range rings my bell. Wold doesn't even show many pictures. A 48" range with grill and griddle?

We've lived in Europe for work transfers and such, and every home or apartment we rented had an induction cooktop, teeny tiny separate oven, small fridge, and wierd washer/dryer combo for laundry in the kitchen (which never dried anything; and we had to hang all our clothes after the whole cycle was done!). But it was great; I'm not complaining. In the USA, induction is just not promoted or marketed in the same way (my family and friends have NEVER heard of it). Maybe it has to do with the more stringent energy-use regulations in Europe, so that builders go straight to induction as the default? I don't know. I do know that the HVAC we have here and the huge tanked water heaters we all have in our attics?? In Europe, it was all tankless, and the HVAC unit looked like it was about the size of a large briefcase. We didn't rent high-end places; just kind of middle of the road apartments or small homes. Things are different here in the USA, where there is more space, less population and population density (about 4.5% of the wordl?) and less regulataion. In more crowded placed like dense European cities (and lots of other cities around the world), things need to be really energy-efficient, and fit into smaller spaces, and induction is pretty much standard because of that.

We're appliance shopping and looked at induction and gas. I am sticking with gas. I like the way it looks and I'm not willing to part with my Simplex Tea Kettle - one of my all time favorite gifts (and doesn't work with induction). Also have heard a few stories about damage to induction not being repairable and don't want to have to replace it, as I'm a bit of klutz sometimes. A cast iron pan slipping onto my gas cooktop won't do much but annoy me.

That said, for everyone who loves induction, have at it! To each their own. :-)

We have a propane range. I have never used induction so can't really compare. I did have a question though. Can you slide heavy things such as a Lodge cast iron skillet across the induction top without it scratching the surface?

Vin, I just looked this up because my husband loves his lodge pans, I find them too hard to work with most of the time because they are so heavy. Paragraph on scratching below:
—-
How to Prevent Cast Iron from Scratching Your Induction Cooktop

It is possible to keep the surface of your induction cooktop looking smooth and pristine when using a cast iron pan and pot.

The first solution is to use a thin flexible silicone baking mat to protect the glass. Another practical suggestion is to move or place the cast iron pot or pan on the burner gently. For those of us who are used to using electric stoves with raised burners, this will be an adjustment. The third approach is to make sure the bottom of the cast iron skillet is smooth.

Translation: No.

We are another induction lover. Had ours for 9 years, we like gas also but induction way easier to clean. We were in Home Depot last week and they did not have any to even look at. Salesperson said there is no interest and she really didn’t know anything about them. I will always choose induction- safe, clean and easy! Too bad it hasn’t caught on in the states.

Where the US has 110V or 220V (60 Hz) for some appliances; Europe has 220V with 440V (50 Hz) for larger appliances.

I think it is because a lot of people go by looks first and function second (but won’t readily admit that). Certainly not all people, and definitely not most people on houzz. But I’d imagine that a LOT of people look at an induction top and think it looks an awful lot like a cheap glass top electric stovetop. And they just can’t get past that.

Because they don't understand the difference, and don't know what they're missing.. imo.

NYCish, that was my exact issue! I really wanted the look of the range top, but it was just going to be such a hassle to install with all of the codes in my town, I just couldn’t justify it when the gas range top doesn’t offer any additional functionality.

Two things holding me back from induction:

First: arthritis in my hands--I've read that lightweight pans often hum or buzz on the induction stovetop--unfortunately, all those wonderful, gorgeous, heavy cooking pans that work well with induction, are literally out of my "reach".

Second: My Mom--Every year of my life has been framed by Revere Ware pots and pans. Each morning I make hot cocoa in the pan my mother used to make hers. Many of my pots and pans belonged to her--they are light weight, they are not magnetic--My Mom is gone, and not able to be with me each day--but I can be darn sure her favorite pots are :)

This is random, but I also read that a pacemaker could be affected by induction if the right conditions were reached. Admittedly, there are conditions that may or may not be met, but my FIL had a pacemaker before his death, and DH has some heart issues, so another reason we steered away from it. But the main reasons were in my comment above.

https://www.bhf.org.uk/informationsupport/heart-matters-magazine/medical/ask-the-experts/induction-hobs-and-pacemakers

Interesting on the pacemakers, I’ve never heard that!
Chocolate snap, that is definitely a good reason! I lost my mom 16 years ago and I hold on tightly to the things that remind me of her too.

megs1030 said it best but like all threads about preferences people have to put down those who have differing preferences than their own.

So people who prefer gas are:

1. afraid of sciencey things

2. only got gas for looks-This is funny: like no one on Houzz puts expensive things in their kitchen for looks.

3. don't want to get out of their comfort zone

4. too stupid to realize it's not the same thing as an electric glass top

Got it.

My induction cooktop got a crack in it within a few months because I accidentally dropped a small glass spice jar on it. My fault, yes, but I don't have to baby my gas stove the same way. I've had both and I still think gas cooks better.

Interesting. Is the glass on induction cooktops less hearty than those on electric smooth tops? I’ve had electric smooth top for years and I have never scratched or cracked it.

Two things holding me back from induction:

First: arthritis in my hands--I've read that lightweight pans often hum or buzz on the induction stovetop--unfortunately, all those wonderful, gorgeous, heavy cooking pans that work well with induction, are literally out of my "reach".

My pans now are no heavier than my old Revere Ware pots and pans and I have no issues with them humming. I bought Calaphon pots.

Additionally if you're using gas, those grates are harder to lift and clean than any pot.

If you're using an electric smooth top, cleaning on an induction is so much easier than the scraping and scrubbing on electric when something boils over.

Second: My Mom--Every year of my life has been framed by Revere Ware pots and pans. Each morning I make hot cocoa in the pan my mother used to make hers. Many of my pots and pans belonged to her--they are light weight, they are not magnetic--My Mom is gone, and not able to be with me each day--but I can be darn sure her favorite pots are :)

You can get a heat diffuser to use your Mom's old pots. While I wouldn't use it for all the pots and pans, I certainly would for your morning hot cocoa on Mom's old pot. :)

This is random, but I also read that a pacemaker could be affected by induction if the right conditions were reached. Admittedly, there are conditions that may or may not be met, but my FIL had a pacemaker before his death, and DH has some heart issues, so another reason we steered away from it. But the main reasons were in my comment above.

https://www.bhf.org.uk/informationsupport/heart-matters-magazine/medical/ask-the-experts/induction-hobs-and-pacemakers

Most newer pacemakers are not a problem at all. And I mean over 20 years newer. My DH has a pacemaker (put in well over 20 years ago) and we called his pacemaker company, gave his number and were told he's fine as long as the pacemaker is at least 6" from the surface. I somehow doubt he's going to stand bent over with his chest 6" from the cooktop.

Interesting. Is the glass on induction cooktops less hearty than those on electric smooth tops? I’ve had electric smooth top for years and I have never scratched or cracked it.

No they are the same.

CPArtist, thank you, I got nervous about the glass for a minute!

Thanks @vinmarks! Some of the comments I've read about the assumptions made about those who purchase gas ranges or (gasp!) actually prefer gas ranges... wow! Neither is superior to the other, it comes down to preference and how one likes to cook.

To me, there's something romantic and sexy about cooking on a gas range. TBH, when I first used gas 20 years ago, I was petrified of it. I was used to cooking on my parents' electric coil cooktop. I didn't know how to use a gas cooktop, I burned many things, cooked food way too fast. But I got used to it. Now I love it!

Because my DW wanted a gas cooktop. Enough said.

Megs, I totally get what you are saying about the romance of the gas rangetop, I am honestly most sad that I won’t have that visual presence in my new kitchen, I just love the way they look.
But, with that said, I have tweens/teenagers too, and I know that for my sometimes forgetful, impulsive tweens and teens, the induction is the safer option right now.

"Is the glass on induction cooktops less hearty than those on electric smooth tops?"

I do not know, but an induction cooktop won't have the burned on crud that I have seen accumulated on some electric smooth or ceramic tops. Induction has no "burner" under it, so the glass does not get as hot...though it will as it absorbs heat from the cookware. Spills have never burned and fused onto our induction cooktop. It is so darned easy to clean, even when rice has boiled over.

One thing I like about our cooktop that electric coil and gas cannot give, is I can use it as a counter top surface for food prep, chopping or mixing (baking). in our kitchen, that helps.

Cpartist, thanks for the additional info. I will have to take a closer look (and weight test) with the Calphalon. I agree soooo much about the weight of gas grates! I am actually getting close to replacing our gas range--and was SERIOUSLY considering an electric just because of the increasing difficulty for me in cleaning the gas grates.

I knew about the heat diffusers--heard mixed reviews, but you're right, for the cocoa pan alone it may be enough :)

You have given me some things to think about, Thank you

Can I ask, which brand induction range is working for you with the Calphalon?

@Momofthree Ma, I get it. Like I said, neither is right or wrong, you do whatever is best for your family! How's the hotel??

On day 3...so over the hotel!!! Ready to be home tomorrow and running a huge fundraiser where I have to distribute 1800 mums to the cross country runners who sold them...never a dull moment!

With a crazy busy family schedule, I love induction for the ease of cleaning. There are so many crevices with gas. I also don’t think it looks cheap like someone said- mine doesn’t at least.

As many have pointed out, I think the romance of the big beautiful gas range or range top is the dream for many Americans. I was one but then reality set in. No available natural gas so we would have had to plumb for propane. Then just before we were to start our kitchen reno, our DD and 18 month old grandson moved in. I reconsidered and ended up with an induction range. I am thrilled with it! The responsiveness, ease of clean up and safety add up to one great appliance. As an added bonus, I get new pans!

our neighborhood doesn't have gas so we'd have to do propane...might still do it for fireplace but we might do wood burning...anyway I was really sad at first but then read about induction and now am super excited...mostly because bottoms of my pots and pans won't be black and the clean up...but a gas range sure is fun and pretty.

now i'm trying to decide on a 36" induction cooktop and electric ovens...thoughts?

also those that love the look of the range...check out the AGA Mercury Induction Range ....hubba hubba.

I'd be interested but I also want a double oven slide-in range and the selection is really limited. We already have propane in the house and are used to gas ranges, so it's the default for us.

I’ve had my induction cooktop for 3 years now and I love it. I grew up with gas, but when we remodeled, I did my research and decided to go with induction. No regrets at all. Love their is no fire and super easy to keep clean.

Trish Walters I'm curious what you mean by the bottoms of your pots and pans won't be black?

Trish, we are installing the Bosch 800 series 36 inch induction cooktop and double ovens. I haven’t used them yet, but I’ve heard really good things!

winmarks...my gas range gets the bottom of my pots and pans black sometimes if too hot or uneven cooking. it wipes off but annoying.

I also meant to add that another reason why I like the induction is that gives the illusion of more counter space. So I tend to use it more for other things beyond actually cooking than how I previously used a gas cooktop. Here is my 4 year cooktop.... still looks new! (I know I said 3 years above but I forget how time flies. Plus I am getting older, leading me to being more forgetful!)