I didn’t find any learning curve at all.

Thanks! Good to know. i just checked the Haier website and I’m not sure it is an induction range now. I think Wayfair made an error in the description so have reached out to be sure.

Interesting. There was a cite earlier this week to a 24" Haier range that was supposed to be induction but turned out to be radiant. Sorry, I can't find the thread but checking Haier's direct sale site shows the company's only offerings are a radiant electric range and a gas range; https://www.haierappliances.com/small-appliances/ranges Is that the same Haier site you checked?

On learning curves, it depends.

The learning curve for me was next to none. At least as I can recall --- it was thirty something years ago , back in the 1980s, when my aunt bought one of the Kenmore induction ranges. I think that I had no particular learning curve because I was used to cooking on electric stoves as well as gas and wasn't tied to judging heat by the visual clue of flames.

Whenever I've had induction over the intervening decades, I've had friends who were so totally tied to the visual clues of gas flames that they did have a bit of learning curve. They were not totally flummoxed, but, when introduced to induction, they did have to learn three things. First, induction and elecrtric stoves don't show you flames so they had to fiddle a bit to figure out what any given heat setting meant for their cooking. Second, they had to unlearn the idea/habit that the only way to preheat anything is by cranking the heat as high it as it will go and walking away for five or ten minutes. (At which point they had lead-melting temperatures and one of them had burned all the seasoning off a well-seasoned cast iron pan). Third, was learning not to walk away from a pan on very high heat.

Short term users don't do a lot of baking in my personal use experience. I'd consider a 24" induction cooktop and a toaster oven. Seperate micro. Radiant cleans a little faster if you use a single edged razor blade as a first step. But the performance always leaves a bad taste.

In my specific area, a full kitchen is a big draw. The current kitchen has a cooktop and a toaster oven, and I think I lose in the search because of that. I can charge more with a full kitchen.

The Haier QAS740RMSS is a radiant range, not induction.

I stayed in the Ampeer now renamed the Oakwood Suites and Studios in DC whose kitchens were equipped with a two-burner radiant cooktop, an over-the-range microwave/convection oven, 18" dishwasher, and refrigerator. I wouldn't forgo a microwave oven or toaster in a short-term rental. Induction? I like it and own an LG induction range but some renters might find its operation unfamiliar and confusing since it doesn't heat up.

-- amateur but AirBNB-type traveler

Slight learning curve because it heats up faster, but that's easy to figure out and get used to. It's definitely safer.

No learning curve, really. Especially if you are providing cookware. We first came across it in a rental flat in Paris 20+ years ago and were gobsmacked by how easy and fast it was. We made the switch as soon as they became readily available in the US. I have a guest house in the mountains that came equiped with a vintage copper colored 24” range, and matching hood and copper colored Kohler cast iron sink. So cute, and both top and oven work well. But. I worry. Eventually we will sacrifice the ”cute” for a safer 2-burner induction top. Under no circumstances would I install gas in our cabin, which stands empty 90% of the time, and is occupied primarily by family who exclusively use induction for health reasons. Good luck!

The easy solution is to put in a 30" slide-in Frigidaire induction range for $1900. Link. A poster with experience has said the freestanding model has been downgraded in burner size. . .Ikea has a $1200 freestanding induction range with a 5 year warranty. Link/

Too bad we're not in the UK where 24"(60cm.) is the standard choice. Over 65 induction rangers called cookers from different manufacturers are available. Link.

Need to do a 24” due to the small space.

Annette, as a totally home cook in a 900 sq ft apt who doesn't need a 'full size oven' (and definitely not a 'gas' oven), I have a 2 hob induction and a Breville oven, Also have a microwave. Even with this 'limited' cook facility I can cook for 4-6 quite easily. I prefer having storage space rather than a full size oven and my Breville heats up much faster than a full size oven. Easier to clean also.

In my opinion there is no learning curve with an indusction range. I think induction cooking is the best way to go.

I didn't have much of a learning curve, DH a little more. He didn't realize how quickly it heats up and managed to burn one of my LeCreuset ovens pretty good. It really is the best of both worlds - gas and electric.

I think there's a learning curve to any new or different cooktop, and there's a learning curve to different cookware. Scanpan cooks differently from Greenpan cooks differently from Analon and Caphalon and they all cook very differently from plain AllClad and Demeyere, which will also have their nuances, and cast iron is yet another animal. So yes, there will be a learning curve, but it will come as much from the provided cookware as it will the cooktop, and it will be present regardless of whether you choose induction, gas, or electric.

I think no matter what type of cooktop you choose, you're never going to make everyone happy. Gas and electric both tend to be love-hate. Many people hate on electric, but it's not unexpected for a short term rental; those who love gas may be slightly disappointed, but it's unlikely to get you bad reviews so long as it works. Those who love electric will likely be relieved to see an electric stove, and yes, there will be some who dislike a gas stove, but again, it is unlikely to affect reviews. (Personally, if I were stuck with a gas stove while on vacation, I'd either suck it up, just not cook every day, or bring my own portable cooktop. I'm sure those who prefer gas would do the same with electric.) Induction will have a fewer rabid fans, but it probably doesn't have many who are diametrically opposed to it. Given that you'll be providing all the cookware, it takes away a lot of the downside many people see in induction (not being able to use the pans they want).

As for the safety concern with an electric stove top, yes, the burner retains heat, but so does a pan you just took out of the oven ... I think everyone knows that, and yet, we still manage to bump those and end up with a hand under running water or holding an icepack. If we're truly concerned about hazards, gas should be out, too, as a dishcloth could get into the flame and catch on fire ... but we have to assume somewhere along the way that those cooking can use common sense and/or notice when a wooden spoon has gotten too close to the burner and is slowly turning black ... Induction does remove some of these concerns, but the pan still gets hot, so someone, somewhere, can still manage to burn themselves, and someone will manage to start a fire microwaving leftovers ... If we take away all potential dangers, there isn't much of a kitchen left.

If you want the safest, induction is probably the best choice, but there is no idiot-proof option. Get the stove you like ... whether it be for cleaning, looks, price, or just your use preference ... the renters will make do; so long as it functions properly, it'll be fine.