Thanks for your input.

I do think they should lower the cost and make them more available for different parts of the market though. I think that's the reason induction hasn't taken off as it should here in the US. Not everyone has over $1000+ for a stove. Hopefully over time induction technology gets cheaper.

They ARE lower cost. When they first came out, a cooktop was 10K+ in today's money, and you couldn't get a range at all. If you want cheap, look at Frigidaire. Nothing below 1K is worth buying in a range, no matter the fuel source. 1k is the new $300. Inflation has seen to that.

I'd choose induction first, always, and radiant electric as a last resort.....I'd rather use coils than radiant.

I think the reason induction stoves haven't taken off is that they look like crappy radiant electric ranges -- If they looked different, people would realize that it's a different technology that works differently (better) and produces different (better) results.

"Not everyone has over $1000+ for a stove."

Home Depot just raised the price of its Frigidaire FCFI3083AS induction range to $1200 from $1000 but it's still a good deal.

Sorry, i have to go with gas, i can see the flame go high or low and know its off when switched off. I have always had issues with induction stove so my experience with it hasn’t been a good one. Having said that it is probably owing to the whole thing not being installed properly so now it lies redundant and i have a gas stove. Also cooks food better, just my opinion though.

FYI:

"i can see the flame go high or low"

Each induction element on LG and Samsung induction ranges has a light array that shows its power level.

"and know its off when switched off."

Induction ranges' elements will turn off if there is no pan on the cooktop.

"

"and know its off when switched off."

Induction ranges' elements will turn off if there is no pan on the cooktop."

My sister is considering induction for just that reason - they've had to tape an inverted jar lid over some touchscreen buttons on their gas stove because their cat keeps turning them on when he jumps and walks around on it. With an induction stove, even if he does turn it on, it won't heat up and will turn itself off in a minute or less.

@Toronto Veterinarian: "they've had to tape an inverted jar lid over some touchscreen buttons on their gas stove because their cat keeps turning them on"

Too bad the buttons don't light the burners.

" Too bad the buttons don't light the burners. "

Ha! All I know is what she told me when I asked why they put the jar lid over some buttons.

I recently retired my 17+ year old DCS has range for an induction range. I probably could have repaired the DCS but since the company no longer exists, felt it best to buy new. Had been researching induction for a long time so made the switch. It performs as well as the 15k burners on the gas stove, with the exception of tiny precision control.

Happy with my decision so far.

Its kind of funny how people complain about a $1000 stove, but some of these same people will go out and spend $1400 every year for the latest smart phone.

" Its kind of funny how people complain about a $1000 stove, but some of these same people will go out and spend $1400 every year for the latest smart phone. "

I bet they spend way more time on their phone than with their stove, and more often too.

@Toronto Veterinarian Totally agree! People do tend to confuse induction with radiant electric. Also, I'm not sure about where you live, but there are never any induction ranges or cooktops on display let alone hooked up so that people can see how they work. If I owned an appliance store I'd be demonstrating the induction all the time!

I chose radiant as I like the smooth top. I don't have induction now but it will probably be the next one for new kitchen.

I converted a year ago and I'm truly convinced induction cooking is the future. Apart from the speed and safety aspects, a good induction incorporates smart technology with sensors. Love the ease of cleaning and the seamless look that melts into the countertop. I always had Le Crueset & Tramontina cast iron pans. I invested in a small all clad steel & non stick cookware set to add on to my current set. I was forced to retire only 2 old non stick and 3 steel pans in total. If you can afford it, a mid-high end induction cooktop or range is the way to go. I have no experience with entry level induction products.