You can use Cast iron on induction, so don't make your decision based on faulty info.

Induction cookware must be made of a magnetic-based material, such as cast iron or magnetic stainless steel. Fully clad cookware brands, such as All-Clad, Cristel, Demeyere, Hammer Stahl, Hestan Nanobond, Le Creuset and Zwilling work on induction cooktops because they're magnetic.

Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic cannot be used

agreed with the above. I read about a million comments on Houzz about how much people love their induction over gas.

Currently we have a smooth top electric range and I hate it. stuff burns on the glass and the only thing that gets it off is Barkeeps Friend and serious scrubbing. I read that induction doesn't do that as much because chances of burning food on the glass go way down.

also, the temperature seems really hard to control. even simple things like quesadillas get burned because I keep forgetting that a "2" setting on the left burner is a million degrees hotter than the "2" setting on the right burner.

finally: mine is plain black glass, no pattern printed on the surface -- which means it looks streaky after I wipe it down (unless I clean it a second time with windex....who has the time for all that?). so IF you go for any kind of smooth top, look for one that has a slight pattern on it to help mask the streaks.

I like our induction range. The only regret I have is buying one with touch controls on the actual flat top. If a pot boils over onto the sensor on the controls, it shuts all the elements off. It is a very aggravating feature. I will be sure to buy my next stove with controls on a separate panel on the front

Induction range prices start at about $900 for freestanding and $1500 for slide-in.

@Helen,

"If a pot boils over onto the sensor on the controls, it shuts all the elements off."

Ugh, my MIL's ceramic top does this and I HATE that. I was considering an induction cooktop but that factor alone is cause enough to reconsider :/

Do you know of any cooktop models with a separate control panel?

I don't know of models offering separate control panels offhand. The one we have is a kitchenaid slidein. I just wanted to mention it, as it drives me wild, and would be a deal breaker for me if I was choosing a stove again

Well I went to an induction double oven range 2.5 years ago after 30 years of a coil slide-in. I love it. Very responsive, almost like gas, as I grew up with gas. My oven is designed such that the convection fan comes on even in ordinary radian mode to help keep everything baking evenly.

We have had a Samsung induction stove with a convection oven for 9 years and I would only buy induction in the future. In the boost mode it’s as fast as gas and much easier to clean. It does turn off if you get too much liquid on the controls but my gas burners also went out if too much liquid ended up on the burner. On the bright side it is easy to clean up and prevents more mess by turning off. All my other Samsung appliances died early so I feel lucky the Samsung stove is still going. I would look at Kitchenaid to match my new fridge if I have to replace it. Some manufacturers run a promo providing new pots when you buy so watch for that. Cast iron and the Le Creuset cookware all work and I bought some of the Rock frypans from Costco and they work as well. Just look for ones that are magnetic. I can easily find them in Marshall’s too.

"Do you know of any cooktop models with a separate control panel?"

LG induction ranges have knobs on the front and Frigidaires don't have them on the cooktop.

I had a smooth top electric and switched to induction. Best thing I could have done. Aside from the fact that’s it’s wonderful for cooking on, it’s a breeze to clean. I have never had to scrub it. The most I’ve had to do is a spray of windex and a quick wipe. It is most definitely worth the extra money. I have had convection for awhile, and honestly don’t use it that often. Don’t know that I would pay extra for it, but it’s nice to have. I had lê creu set pans, which work on it, but bought a new set of non stick Induction friendly pans.

We have the Frigidaire Gallery and the control panel is slightly tilted forward, and there is a bit of a lip between the hobs and the panel. I have splashed on it and it's fine. It's never shut off.

We just got the GE PHS930SL a couple weeks ago. It is the best thing ever. The cooktop is far faster than the high end gas range we had for 25 years. It boils a couple cups of water in less than a minute. Super fast and super precise all the way down to barely warm. The controls are on the front, raised up, and easy to use. We spread newspaper over the cooktop before heating pots and pans on it to prevent any scratches and catch anything that bubbles over the top. We found that 3/4 of our pots and pans work fine on it. As a bonus, GE has the following rebate going on right now:
“Purchase a qualifying GE Profile Induction Range and receive a Free 11-Piece Chantel Cookware Set valued at $895. “
The convection oven cooks incredibly even, much better than our gas oven did.
Cost was around $2,400. It’s a beautiful range and was well worth it for me.

I'd do induction if you planning on living there at least five years longer. As far as convection, honestly, I only use it to bake cookies (it excels at this) and maybe baked potatoes. I don't do a lot of roasting of meat.

Induction for sure as opposed to just a regular radiant glass top. I like convection for baking and make sure your cookware is right for the indusction for sure but as mentioned enamel coated cast iron works really well. The one thing you need to remember is that induction requires some new electrical for it

Thank you all for the feedback! It seems like induction gets a unanimous vote.

is there a distinct advantage of touchscreen vs knobs?

Personal preference.

As far as I'm concerned, knobs are nicer. I like the tactile feedback and the ability to control power levels without having to take my eyes off the food.

Others probably prefer the sleeker design and the perceived modern feel of a touch screen instead.

My ideal induction solution would be a rangetop with knobs in the front and a readout on the top. The knobs would then regulate power as a two digit percentage value on a logarithmic scale.

Unfortunately, nobody wants to hire me as a user interface designer. So, you'll have to wait for this rangetop a little while longer

I've had my Bosch induction cooktop for 5 years and still love it. The controls are built in to the cooktop and I've never had a problem with spills turning it off. If something does boil over it isnt a big deal to just soak it up. Super easy to clean and looks as good as the day it was installed. I've been very spoiled by the quick response time and the super short boiling time. Energy efficient too!

Another vote for induction. Tramontina cookware ("wavy lines" on packaging indicate induction compatible) from Walmart.

@M "My ideal induction solution would be a rangetop with knobs in the front and a readout on the top. The knobs would then regulate power as a two digit percentage value on a logarithmic scale."

"Unfortunately, nobody wants to hire me as a user interface designer."

Actually, the Samsung NE58K9560WS/NE58R9560WG 5.8 cu. ft. Slide-In Induction Range works this way (well almost, it has a one-digit, top-side display for each element).

I think the GE HS930SLSS/PHB920SJSS "speedometer" design is pretty good: easy to adjust and read. Downside: no absolute setting displayed, just relative.

Yes, lots of close-but-no-cigar designs out there. The reason most touchscreens have limited precision (i.e. 9 or 17 levels) is almost entirely a user interface limitation and not a limitation of the electronics, which can do almost arbitrarily fine-grained pulse-width-modulation.

With physical knobs, you don't have this restriction. You are not limited to up/down buttons nor to sliders that can only move as precise as the size of your finger. So, you could easily do two digits.

Furthermore, you need more precise power control at the low end. So, you really want to make sure you use a logarithmic scale. That's an old problem. People have been doing logarithmic scales on knobs way back when radio tubes were considered state of the art.

Some manufacturers have been experimenting with temperature sensors instead of just power levels. That would be another awesome solution, if it can be made to work reliably. As is, I think it only works with a small number of pots.

Finally, I really want to see an induction range top. It might not look as sexy as a cooktop. But it's a lot more functional. Also, it is conceivably easier to replace, if it ever breaks. Not proprietary shapes that need to be cut out of the counter top. Of course, that's only true if there actually was a ready supply of induction range tops.

is there a distinct advantage of touchscreen vs knobs?

Helen mentioned that if the touchscreen is in the front, it might shut down if water boils over.

personally, I prefer the look of knobs, and also the act of turning rather than pressing a screen. but of course they're harder to keep clean, and I'm thinking aesthetics over function here. so I'll definitely be saving this thread to see other's opinions!

@M "With physical knobs, you don't have this [limited precision]. You are not limited to up/down buttons nor to sliders that can only move as precise as the size of your finger.

"Furthermore, you need more precise power control at the low end."

Continuous knobs work great on gas stoves, faucets, even radios because the thing being controlled provides immediate feedback: the flame goes up or down, water flow increases or decreases, etc. With an electric range, induction or not, there's no such feedback. Therefore even if a knob allows continuous adjustment, the user has to rely on something else to provide the missing feedback. I have an old radiant range and have to use the numbers on the knob to tell me the power level. I might as well have a control with 10 or so choices.

Knobs are also much more easy to operate than a touchscreen if you're wearing oven mitts...

I wonder if there are models where you turn the knob but can see a precise temp on a display? kind of like modern stereo tuners, etc?

@wdccruise: Continuous knobs work great on gas stoves, faucets, even radios because the thing being controlled provides immediate feedback: the flame goes up or down

Our Bluestar gas range does a really great job of avoiding most of the flaring that you get with some other brands. So, in the vast majority of cases, it is impossible for me to see the flames. And in fact, if the hood is running at full power, I have very few cues that tell me what the range is doing other than looking at the food itself. Both noise from the gas and heat production are fully blanked out by the hood.

And that's fine. A gas range is super responsive to chances in power, and that's all the feedback you really need. And induction is just the same. Furthermore, there is a reason that Bluestar doesn't put perfectly round knobs on the range. The knobs give very clear tactile feedback. Just the way they should.

So, continuous knobs would work just fine on induction. And yes, you do need more than 10 discrete steps. Fine adjustments for power output are really important, especially when cooking at low heat.

We have the Thermador Freedom Induction cook top. We debated on spending the extra for this

and am I ever so glad we did. I use my cast iron skillets all the time. I put a paper towel underneath the pan and it makes clean up really easy.

I have a 12 year old Kenmore induction with touchscreen and a brand new Samsung in a vacation home with knobs. Honestly, a person can get used to either, and I don't think it is a big deal either way.

Thank you all for your input! My next dilemma is the range color, but I’ll do a separate post for that one.....

richfield95 - Induction is TOTALLY the way to go. You will like it SO much better than a radiant electric top. As for cookware, some you have may work just fine. If you need a new set, I can totally recommend the following. https://www.amazon.com/Cuisinart-FCT-13-Stainless-13-Piece-Cookware/dp/B009W28FUY This is a GREAT set that is made in France and not in China. As for the convection oven, if you can save there I would. I very rarely use mine. I wouldn't be upset if I didn't have it.

My husband told me in the last couple of weeksctha5 a few states have banned natural gas in new homes.. the push is for electric. I have induction. cooked with gas for 50 years and love it. This works well . Go for it! I will get knobs if all other features are the same. I have a slider now. It is a PIA! Wecwent shopping for a refrigerator and things got out of control. We are lookin* to replace a JennAir with Bosc, Miele, or GE.

kjente - I also hate the sliding function on most of the ranges. A few have knob based controls. I personally have a cooktop and wall ovens. My daughter has the GE cafe slide in induction range with knob based controls. It works very well and looks very high end imo.

There are no states than ban natural gas in new construction. Thus far, only the city of Berkeley, California, has banned natural gas in new construction, although other cities in northern California are considering it.

@kjente " I have a slider now. It is a PIA!...I will get knobs if all other features are the same"

• The Miele range has knobs but it appears from the instructions that there really are only 10 power levels (i.e., control is not continuous). It's also $7750!!!
• You'll really hate the Bosch range. Not only does it have a slider, you must select an element before moving the single slider; two steps every time.

Michelle, to Berkeley, Ca. You can now add, Palo Alto, Lost Altos and Menlo Park. I have a feeling this change is going to take quickly.

Here is a link to the GE Slide In Cafe range - It's very nice looking and works well. https://www.appliancesconnection.com/cafe-chs985selss.html - The only others ones I can see (without going high end like Wolf, etc.) is the LG for around $2500 and the Samsung for around $2200. I personally would not buy either of those brands. Service and parts are a nightmare. The GE Cafe retails for a bit more (around $3400), but is much better looking and at least you know with a GE you will be able to get service if needed.

I know you've made up your mind, and I'm quite late to this thread, but I thought I'd add my thoughts. I wanted gas which I've had and loved, but went with induction and I do not regret it one bit (not that gas is in any way bad, it's still wonderful). I could not be happier.

I have noted that many do not like the digital touch controls, and it seems it's because they are touchy when things are spilled on them... I've also noted those who do not have this issue tend to be Bosch owners. I have a Bosch Benchmark, and it never goes haywire when I have spillovers. I'll add that I wondered how I'd get used to the touch controls, but they are wonderful on mine, never a problem, not too touchy, but responsive in a very good way. I'm glad I didn't go with knobs as it's so much easier to clean without them. Again, that's a Bosch. I cannot speak for other manufacturers of Induction.

Regarding convection, I'm a first-time user with that also! I don't use the oven as much (I've a toaster oven I prefer), but when I do use convection I'm grateful I have it. A wee bit of a learning curve there (cooks much faster), but wonderful if I'm baking 2-3 sheets of cookies - all on different racks but all done the same, at the same time.

Good luck, and whatever model induction you choose, I'm sure you'll be very pleased with it.

The cooktop that came with our new construction was a jennair 36 inch. I was making carnitas one day and had turned the temp down to 3ish to let it simmer.. I turned around to do some dishes and heard what sounded like a gunshot. My lecreusrt pot had blown up. Somehow The temp was at power boost. I‘ve had it go the other way as well. I either have a ghost, or that slider moves itself. I’ve tried to figure every way that I could have bumped it but it is just not possible. that Is my issue with sliders. My other dislike is you can shake a pan on a gas grate, but not a glass cook top.

I love convection. If we replace the oven, I’m curious about French door convection. I do use it for savory as well. Typical for induction is decrease the temperature 25 degrees and the time ten percent.

i enjoy the hunt...glad i redound ‘‘tis forum and it is active..

refrigerators anyone?

"My other dislike is you can shake a pan on a gas grate, but not a glass cook top."

Yes you can, use a piece of parchment paper between the pan and glass.

I read there are kinds of silicone pads you can use for this too (Lamson Sharp was recommended by one Houzz member). they're supposedly not sticky, so you can slide the pan. not sure how good they are though.

Many of the better induction cooktops do not turn off until the pan has been removed for 60 seconds or so.

• You'll really hate the Bosch range. Not only does it have a slider, you must select an element before moving the single slider; two steps every time.

Did they change the ranges because my Bosch induction cooktop does NOT have a slider. I push the "button" for the hob I want and then push the level of heat I want for that hob. That's why I went with Bosch because I absolutely didn't want the sliders.

I'm thinking some people are calling 'sliders' and digital heat selections the same thing - and they are not. My Bosch, which appears to be the same as all newer Bosch's, like cpartist's, has one area in the front to make digital selections. You lay your finger gently on the ON/Off (which lights up the settings in a low red), then put your finger on the hob you want (which then lights up a brighter red). The 'slider' is a selection of 9 heat levels, with half levels between those, and it takes just putting your finger on the one you desire. No sliding of the finger. Some inductions require the actual sliding of your finger. The newer Bosch does not. There is also Speed Boost, Keep Warm, and other options. I find it as quick and easy to place my finger on these as I did using the knobs.

To turn off, you simply remove the pan. Or if you need to leave the pan on, you place your finger on the On/Off.

If you need to wipe up a spill and you think it might take a moment or two longer than normal, there is a Panel Lock selection which you press. This freezes all settings from changing for a short period of time. A low 'ding' tells you when the Panel Lock goes off.

FWIW, I do move my pans on my induction, but I also put something under them if I intend to do this. The Bosch's do give you more time to remove a pan temporarily without turning the hob off. And on mine, it will often turn itself back on if I've not taken it away for very long. Additionally, when removing a pan, each hob on the digital readout immediately has an H, for 'still hot', and a moment later to it changes to 'h' (lower case) for 'hot but you can touch' : )

What 2Many said. Love my Bosch

I want knobs for the ease of use. Since most are on the front of the unit, most things don't spill there. I used a Thermador freedom and hated it. First, select the pan, then scroll up to the setting. Oh wait, then scroll back because you passed the one you wanted. Three or more steps, when a knob is one. It's knobs all the way for me.