I wouldn't go back. So much easier to clean and just as fast. We switched from Fisher Paykel gas to Wolf induction about 3 years ago.

All pros I can't think of one con. No burnt on messes, no more burnt pot holders or melted utensils lol, It's incredibly responsive, when you lower the heat it lowers immediately so things don't keep cooking and liquid does not boil over (unlike on radiant cooktops).

Also with no grates it's effortless to clean. I have never had to wipe it with anything but a regular sponge.

We have been cooking on induction for over ten years now, and will never go back to anything else. No cons for us.

I went from having coil range to induction range almost 4 years ago--KitchenAid. I won't go back to anything else. All the pros mentioned thus far and no cons. I also feel much safer in cooking with induction too.

I love it - I've had it 3 years since my renovation - and hope to never have to cook on anything else again. I have a coil electric at my cottage, and I bought 2 induction hobs to use instead so I don't need to use the stove there most of the time. I did have to replace a few old pots, and they found a happy home at my sister's; I have and use cast iron (frying pans and flat-bottomed wok) without an issue.

We love love love it. We cook A LOT. I can't think of a single negative. Very responsive to temperature changes up or down; boils lickety split; I gave away all my counter-top things like electric teapot, slow cooker, rice cooker, etc, bc the induction cooktop does what it needs to do and there is no need for all that other stuff; can hold a super low simmer without burning, such as you need for braises like Coq au Vin; does not pump heat into the room like a gas flame; easy to clean; "burners" cool off faster bc they aren't really heating/they take on residual heat from the pan of course, but cool off faster. You can use any pot or pan that you can stick a fridge magnet onto the bottom. I had a few things that didn't work, so I just gave those to my college kids.

If shopping now for a new induction cooktop I think I'd look for a bridge feature where 2 burners/hobs are connected by the bridge so you can put a long skillet on it.

Very happy with induction after thinking I'd never switch from gas. I've had it for about five years now. If you do a search here you will find many threads discussing the pros and cons.

It is faster to heat water and many things than putting it in the microwave for me. I love it and love the responsiveness. I had a couple of months before I got used to it and figured out what setting to use, but that is the only con I experienced. However I already had compatible cookware.

We had gas for the last 20 years and it was great but the 6 burner with a grill Wolf was a bear to clean. When we built this new house for eventual retirement (moved in a few months ago) we decided on a Wolf induction range. Love it! We made the decision strictly for aging in place and I'm so glad we did. Gas was great but it was dirty and the grates were heavy. The responsiveness of the induction was a surprise! I love induction now and wouldn't go back to gas, ever.

Loved the induction cooktop. Sadly it only lasted about 3 years till the thing went pop and it was all over. That was 2 yrs ago. Further searching (ours was Samsung) exposed lots of troubles and that we got lucky when ours only went pop and didn't catch fire. Fortunately it was under warranty. It had to be replaced. It still looked like it just came out of the box. When I asked the repair tech which brand was best (maybe a top end one wouldn't have these issues) he said he repairs them all and top end or bottom end, when they break, they're almost never repaired, they just replace the whole unit. He said that every call he'd been to, folks loved the stove till it gave them trouble and that if buying one, never buy one without the extended warranty because it was just a matter of time and it would be expensive to repair even the cheapest brand, if it even was repairable. Too bad because it was great while it lasted. His last trip here for something else, the topic came up and he said it's not any better yet.

Love my Frigidaire, induction cooktop. However, it died after 2 uses, but was successfully repaired under warranty. Has been working great since. I purchased extended warranty.

I love it. Have had electric and gas units. The downsides you can think of for electric and gas are pretty much fixed by going induction.

• Nice clean cooktop. I love not having grates and coils, and as long as you make sure to wipe up after cooking you always have a lovely looking cooktop
• Consistent heating on both stovetop and oven - with electric I always had hotspots on the stovetop but consistent oven temps. With gas I had consistent stovetop but inconsistent oven temps. With my induction it's consistent everywhere.
• It is most like cooking with gas, but I like the sort of built in safety measures that come with induction. You don't get the scorching stovetop like electric/gas. Don't get me wrong, it is still hot when you are using it, but you don't have the worry of something (towels) catching on fire if they get set down too close to a burner. It cools down significantly faster than electric cooktops. I have younger kids who have started learning to cook, so things like this are a bigger plus to me. Also, ours has an auto shut off if there is no pan placed on the cooktop within a certain amount of time, so there is no need to worry about my kids (or husband) forgetting to turn off the stove