Maybe test her knowledge of induction, ask her the advantages and see how many of the 6 below she can identify.

Induction
• Heats faster; don’t wait for heating element to transfer to pan.
• Precise temperature control; when turn burner off, heat stops immediately, less chance of boiling over/overcooking.
• More energy efficient; heat not lost in transfer process or lost to air, only cookware heats.
• Maintains cool cooking surface; only pan gets hot, element never exposed, preventing risk of fire hazard/burns.
• Cleaning easier; since cooktop doesn't get hot, it's easy to clean, don't get baked-on food.
• Safer; does not emit gas. Won't catch objects on fire - only heats items with iron particles. Turns off when cookware removed.

They are less common in the US, but they've been in use in other countries for years. Also, I cook dinner from scratch 4-5 times a week, and cooking breakfast/lunch is fairly frequent (esp this past year). We love it.

Does the designer know the difference between an electric cooktop and an induction one? They look very similar in appearance, but night and day difference with performance.

Give your designer a free pass to http://theinductionsite.com/.

Some of the finest restaurants in the world use induction ranges in their kitchens. Your designer doesn't know squat.

That’s a ridiculous statement. Induction has been around for decades and is used by home owners and professionals around the world.

Think those "who don't cook a lot," would be LESS likely to have knowledge of induction, and would be LESS likely to spend the $$ for induction.

What a silly statement -- go with induction. I love to cook, and I love an induction stove (I moved to a place without one and I miss it terribly; I'm waiting on my new one to be delivered). It's more efficient, cooler, faster, and provides the same control as with gas. I don't know why everyone doesn't use one.

LOL, your designer is an idiot. As noted above, I'd double-check anything she/he has told you.

We are really hating on your designer, though it does sound like they are using their opinion and experience as fact. Induction is awesome for all the reasons mentioned. I’m not the cook in the family but I do the cleanup which is a breeze because the stovetop is never hot.

IMO you either love induction or not but as far as not cooking a lot that is a lie. I don't like induction for I guess 2 reasons 1) I have a ton of very expensive pots I love that do not work on induction and 2) I love cooking with gas . I run a catering biz from my home I use a portable induction burner for delicate sauces and melting chocolate. I have used both types of cooking appliances for my clients and 3 out of 12 of them went back to gas I think you need to understand the way of cooking with induction and my suggestion is to get a portable burner and practice with it to see if you like the system before investing in the install which often involves upping the electrical box to handle the new stove in a reno. The best is to visit an applaince store that has demos but with Covid probably not going to happen . I do agree your designer needs to get with the times and I sure would be leery of any other statements they make . You should be using an independant KD who has some good excellent referrals

Id bet your designer is trying to sell you a $15k name brand gas range, rather than a $3500 top of the line induction cooktop. My anecdotal experience is that nine out of ten people who get those fancy ranges have never done more than boil a pot of wster but are very concerned about appearances, and get suckered into buying them. Induction os for people who plan to cook.

I cook two meals every day and host every holiday. Induction works great for me, and I like cooking on it just as well or better than gas.

Thank you everyone!! Yes, they are pretty awesome. Okay, what kind do you have? I want a 48 inch is the problem. Preferably a full range.

Also- I did purchase a $200 Portable one and it overheated and it completely broke when my pot went dry accidentally, so I do worry about lifespan. That wouldn't happen with gas, but yes they are clean and work so beautifully. I have 3 kids and love to have several pans at once..guess you can't just bang them around as you can on gas(like a wanna be chef) Speaking of, what restaurants have them? Any in the US? Thank you. Need to choose all appliances asap.

Love my 36" Bertazzoni Induction Range. I cook dinner everyday for 6 people and host all the family gatherings. We entertain a lot. I have a gas range at our vacation home and prefer induction. Unfortunately Bert does not make a 48" induction range. :-(

yet

AGA sells a 48" induction. waverly06 has a thread on it. The only potential issue with that is the oven sizes. She has wall ovens as well as her range so it's no problem for her, but you might have an issue with sheet pans fitting. I was thinking about the 48" AGA myself, and the oven situation actually made it more attractive to me (since there are so many different functions).

You can also look at the 36" Thermador freedom, which allows you to put the pans anywhere. I think you would be hard pressed to not have sufficient room on it. It's a cooktop but if you can do wall ovens it could work for you.

Thank you! How long have you had it? Post a pic if you're in the mood! We gotta get me going! They all look so perfect online and showroom..wish I knew someone who had one in the US! Those Bertazzoni are beautiful, I just wasn't sure of the brand and how well of a machine they are. I will look into them thank you. Also off the top of my head, I am not sure if modern enough for my look but I may be willing to degree of ultra modern kitchen because that's how much trouble I have been having finding the right appliances! (especially the range) HAve you heard of AGA? They have a 48!! I think they're a European high end brand (although then what about parts and service?!!) Again, I feel safer going with a wolf or Miele I don't know of the mid range brand durability..

Thanks anj! So do you think you can depend on AGA? Ever know anyone whose had one..very old company, I believe. Maybe I have too much fear.. I will go to the Thermador showroom in OC this week but they really rub me the wrong way thus far.. although buying a whole package is much more economical than a la carte..we need fridge, dishwasher, microwave drawer(I guess) my dream is the Miele dishwasher where there is no handle and you knock on it and it opens! haha thank you all.

@modernfun I am not knowledgeable about them - I only know what others have said about them, and my own research when I was considering getting one (I didn't end up with a 48" range due to the overall costs of the range + ventilation). The old AGAs are not the same as these - the old AGAs were on all the time (totally inconceivable to me). People used them to heat their houses and cook. The new ones were developed more recently for modern cooking and (obviously) turn off.

Virtually everyone on here will tell you to a la carte your appliances.

I would definitely buy a la carte for the appliances--we bought a package because it was more economical and I hate the KA dishwasher I have.

I cook a lot and induction is the ONLY way to go! Fast to heat up - doesn't heat up the surface, just the pans and food, easy clean up.

Thanks Sammie! I just hope I don't leave something on it by accident and burn then overheat and break it..you haven't had this happen where you burn something and pan is dry, have you? Thanks

@modernfun what you describe is even worse with gas, so if you have a tendency to leave the stove on you should get induction. A ruined pot is way better than burning your house down. However, most induction ranges have auto off, and some have timers on the burners. Look at the features for the ranges to see the safety mechanisms that are in place.

for me it was about looks (gas ranges can be so beautiful). my husband is the talented cook. we were both sad when we found out it would be too expensive to run a gas line. after researching induction stoves for a while, we learned that many cooks actually prefer induction, so we're pretty excited about getting that one day.

silver lining: depending on where you live and what you choose, electric appliances are greener than natural gas.

and like other people say, electric is safer. my mom accidentally left the gas on one evening, unlit. we didn't figure it out until I randomly noticed the wonky knob. it had been going for hours, but we didn't smell the gas. SO scary.

I had the same questions when I had to decide, so I thought about getting a 30" Miele induction with an 18" gas double hob next to it. After trying the induction, I did away with the plan for the gas unit, and I've never regretted it. The Miele (and likely others by now) have timers on each burner, so you can walk away and never have the boil-dry issue. The induction doesn't throw extra humidity into the air the way gas does (water vapor is a by-product of the gas burning) so the kitchen stays much cooler, and the exhaust fan doesn't have to work as hard. For the ultra-modern look, you can have the Miele set completely flush with your countertop, and it then works as extra counter space when you're not actively cooking. It's VERY worrisome that your "professional" is telling you such outrageously untrue things, ones that seriously impact your decisions, and I hope that's not all the mis-direction they've given you. Beware, perhaps check here about other "facts" you're relying on.

I have a 36 inch Cafe and it’s amazing. I cook all the time.

I cook all the time. I have a Wolf induction range. It is extremely responsive and doesn’t heat up the house like gas burners. Very easy cleanup however, burners are somewhat difficult to see. The 2 fan convection is terrific. Highly recommend.

We have a Lacanche, 55”. 2 induction burners and 5 gas. Best of both worlds, but $$$ and the time frame from order to ship to delivery is lengthy.

My sister just got a Wolf induction range and loves it.

My advice: No matter what bells and whistles your new induction cooktop has, do not walk away from it without having a few weeks of experience under your belt. You may not ruin the cooktop, and maybe not the pan, but without experience you may well ruin the food if you aren't used to how quickly induction can heat things.

First thing- do all your prep before you start using the cooktop. You're not going to have the time you've had in the past.

dan1888, I've had mine for 2.5 years, and I keep having to relearn that lesson!

I think it's really fun to have all the prepwork done in advance. it makes me feel like I'm on a cooking show.

Totally fun! Hahaha yes the cooking show! Thought it was just me!

I even got tiny bowls to put spices in, haha!

Haha! Love it! Post a pic next time of your little bowls! Clear glass or mini metal? So fun playing pretend cooking show as adults!

I got these. they're super cute, but the bottoms are not flat enough so they're kind of unstable. I think next time I'll get little pyrex ones that stack.

Ah I see.. great looking for the show though! Hahaha!

they look really pretty sitting on the open shelving. we like them well enough!

@kaseki, @dan1888, I just burned a skillet and its contents a few nights ago on the induction we've owned for five years. I just ran upstairs to put away some socks. This burning is not an especially unique experiencence for me as my family likes to joke. In all this time, it never occurred to me that I was using electric stovetop timing on a much faster appliance! D'oh!

Nonsense - your designer is ignorant.

Induction is here to stay and many professional chefs are on board! Not sure where you live, but California is starting to phase out gas cooking in multi-unit new builds, and I'm betting it will become more common in single family residences, too. I did a blog post on this several months ago. You can find it here.

Absolutely love induction cooking. Our new home that we will be moving ino has a gas range and I’m working with a kitchen designer now. The gas range will be going!

I cook scratch every meal! Induction is the absolute best! The kids have all learned how to cook.

Your designer probably doesn't cook or she'd know better.

Mine is a Bocsh and it's 36 inches. I got it before they offered the bridge as an option. If it ever breaks or we move, I think I'd like a bridge option so I can put a long skillet across 2 hobs with the true bridge in the middle. And we have separate double ovens. We didn't buy a package bc we only needed a few new appliances at the time of remodel. All our appliances are different brands. 30 year old SubZero fridge, KA ice maker and DW, Electrolux ovens, Bosch induction.