Susi- Thanks for posting about your experience with your new induction. Sadly, the burners aren't large enough for my needs otherwise I would look into it.

Gas or induction? The question seems so simple, yet it is not. You can't compare all gas ranges/cook tops to all induction cook tops. I would personally rather have a top of the line induction cook top than a budget quality gas range, but given a full choice of cooking surfaces I would choose a high end gas cook top or gas dual fuel range over anything.

Something like a Wolf Professional gas cook top or dual fuel range with a properly sized vented hood mitigates many of the negative aspects of cooking with gas previously mentioned, yet gives you all the advantages of cooking with gas.

You can't char peppers with an induction cook top and you can't properly flambe' either. Smooth glass tops are harder, not easier to clean (smears, smudges and fingerprints) than a quality sealed burner gas cook top and are risky (chips, cracks and scratches) when using heavy cookware. Induction gives better heat control than electric, but not as good as gas, which is infinitely incremental and plainly visible.

Everything touted as amazing with induction cook tops is all about safety, power efficiency and being able to boil water in a minute. Gas is all about the cooking.

Many restaurants and cruise ships have switched to induction because of insurance companies, accountants and, in the case of New York City, an inability to get a reliable source of gas from the local utility (Con Edison). The fact remains that the cooking surface of choice, in the homes of most professional chef's, where profit takes a back seat to food preparation quality, has always been and will continue to be, gas.

Totally disagree with the cleaning comment. Induction tops are so easy to clean. You can get splash over, soup boil over etc.., and it wipes right off because the surface is cool and doesn't bake stains in. I also find it much easier to control the heat than gas for cooking.

And you can put down a silicon pad or parchment paper between the pan and burner if you are worried about scratches from your cast iron pan. Have read too many opinions and reviews to count them all and have yet to read one negative on induction from those that actually are cooking on it. And that includes all price levels. Many of those had gas before and said that they would never go back to gas. I cooked for 17 yrs on a high end gas cook top and after doing much research, including playing on an induction in a showroom, I'm convinced that it is the only way to go. But it also means that one should do a ton of research on it before they purchase as there are differences from one induction to the next.

Broiling works for charred peppers and flambe' (that's a new reason for having gas) I wonder how many people that own gas actually flambe' on it? In my neck of the woods, I doubt many people even know what that word means-lol..

I agree. The average cook would be quite happy with an induction cook top. A cook that doesn't know what flambe' means would certainly be well served by an induction cooking surface. As would someone who doesn't know that the well area of a high quality, sealed burner gas cook top is not only a cool surface that "doesn't bake stains in", but will also contain large spills and boil-overs, so they don't run all over the counter top or onto the floor (or maybe even your feet). Only people that care more about cooking than just boiling water quickly and know that charring peppers never involves broiling them, would appreciate the value a gas cook top brings to a gourmet kitchen . No argument there.

If you don't have the availability of gas, have some serious concerns related to your ability to maintain a safe work space around flames and other "hot things" and/or planned to discard your quality non-magnetic cookware anyway, then by all means get an induction cook top. Of course cast iron heats up well on an induction cook top, but wait until you see what the glass (formerly smooth) looks like after a few months of sliding those rough, heavy pots, pans and skillets over it. One hard landing while sauteing vegetables in a 12" Le Creuset cast iron skillet would send your induction cook top to the copper wire recycling facility and using a Northern-style traditional wok (flip and toss) is not even possible on an induction cook top.

I'll take a high end gas cook top or dual fuel range (like Wolf) every time over an induction cook top. They cook better, last longer and are easier to repair than any smooth top induction cook top and you can't convince me that a gourmet kitchen doesn't look fantastic with a 36" Wolf Professional cook top, with large heavy, coated cast iron grates and a large vented hood above it. I even like Wolf's ubiquitous signature red knobs.

You can get this from Jennair, induction wok, induction cooktop and gas. I would replace the induction wok for a griddle.

Besides the $4 - 5K that a Jennair downdraft cooktop configured with induction, gas and griddle modules, will set you back, the width of the cooktop configured like this will be 57 inches. Not many people have or wish to give up, that much counter top space.

A Jennair downdraft cooktop with only 2 modules, induction and gas, will still cost over $2K, but will be a more reasonable 36" wide. If you don't need the downdraft ventilation, it would only be 30" wide (each module is 15" wide, each downdraft unit is about 6" wide) and cost a little less. Be aware that each module has only 2 burners of each type, but if this meets your needs, it's a good way to have both induction and gas available in one cooktop.

If you really need to have the availability of an induction burner (or two), I would still recommend installing a 36" five burner gas cooktop and use a portable induction cooktop when you need it. This will allow you to not only cook with induction when you want to (and store away when not needed), but also gives you the advantage of moving the portable cooktop to a serving table and use it as a warming plate.

@chip2020, And not only that, there's the installation costs to contend with. My kitchen, like many, has no provision for a downdraft exhaust. I'd have to hire an HVAC contractor to add one. My gas range cost me under $1000 and satisfies my needs just fine.

Thanks for all your comments - I have a larger kitchen but don't really want to go any larger than 36inches for my cooktop. I have pretty much ruled out gas. There is no gas in my area (I would have to use propane). That would entail getting an exterior tank, plus an expensive hood. While the expensive is not really the problem, I have been cooking on electric for my whole life. As I approach retirement (not from the kitchen of course), I really don't want to be removing heavy grates to clean all the time. I am looking at the Viking induction because I like the look of it. It has knobs which I LOVE, so it has a more traditional look which is what I am going for in the new kitchen. It is pretty expensive, but I am willing to spend that to get the "not so sleek look". Anyone who has any info on this I would love to hear from you.

Brian....which Viking model were you looking at?

Hey Brian, I haven't seen this in person but came across this one with knobs. Nor know anything about it.

https://www.frigidaire.com/Kitchen-Appliances/Cooktops/Induction-Cooktops/FPIC3677RF/

Love, love induction! Our Thermador Freedom cooktop works great!

Hi tedbixby - I'm looking at the Viking professional. Can't seem to cut and paste a link. It's a six burner and has a grey finishand knobs on the right side. I've seen it in person and it's expensive, but very nice looking. I have seen the Frigidaire, but want to avoid the real black look. I also wanted to get something that was a bit higher end. Have been looking at the Thermador Freedom as well. That too has a nice grey color, but I really want the knobs. I just think they look more traditional than a sleek surface.

I know you've been looking at that Viking one. And I knew you wanted that gray color, too. I think you may end up being the 1st one here to purchase it as of right now it is the only one that gives you the 2 features that you desire.

Is this the one?

Yes it is, but that is the black one and I don't believe they make it anymore. I am looking at the same one in grey. Thanks for the photo.

tedbixby, you are correct. I may be the first one, but things are going much slower here than anticipated. Problems with a variance so we have been really slowed down. By the time I need to pull the trigger, there may be something else available.

All LeCreuset products (cast iron, nonstick and stainless) work with induction.

Somehow the food cooked on gas tastes better than on electric range. So I would go with gas.

LeCreuset cast iron cookware works amazingly well on any type of cooking surface, including induction. The problem lies in the fact that they are risky to use on smooth glass surfaces, because they are very heavy and even a small misstep with a cast iron pot can result in severe damage to a glass cook-top. One hard landing while tossing vegetables in a 12" cast iron skillet could also be disastrous.

My cooking style involves a bit of vigorous movement. Not only skillet flipping and tossing, but also sliding pots around to change burner positions. For me, a glass cooking surface, either electric or induction, would be impractical. My choice would always be gas burners with heavy cast iron grates, even if I had to contend with an outside propane tank.

update on my induction experience over the last 7 years. I've been a big proponent of induction for the many stated benefits like quick heating and easy cleanup. But im DONE with induction, never again. most recently my Bosch, which replaced a 4 year old KitchenAide, has had nothing but problems. all service issues are due to the complex hardware like processors and motherboards that more mimic a PC than a cooktop. my service repair company confirmed the issues i faced are very common, and the main catalyst for home owners going back to gas (if available). luckily i have NG available, so my Wolf 6 burner NG cooktop was a relatively easy install. i guess i'd keep induction if gas wasnt an option, but id be sure to have a solid home warranty to cover the inevitable repair expenses of an induction cooktop. if you have gas hookup, i would not recommend going with induction.

As a family of five with small children I swear by the induction cooktop. It heats up and cools down faster than electric or gas. When you need to boil water quickly or turn something down quickly because you are multi-tasking between the kids and cooking there’s nothing better. I’ve had gas before and there’s no comparison as far as ease of cleaning goes. When your done you don’t have to clean grates (gas) or wait for it to cool down (electric). You literally can wipe it off with a damp cloth as soon as you take a pot or pan off. Also, it doesn’t throw off heat like gas. So your kitchen doesn’t get as hot. Also, once you get comfortable with the the setting the degree of heat is easy to control with induction cooking. A gas range look is nice. But, at least in my non-professional chef world, induction is the way to go.

One last note. I would go with either Miele or Wolf for an induction cooktop and stay away from Bosch. We’ve had our Wolf induction cooktop for four years without issue. I’ve heard Bosch is much less reliable.

The main pro of an induction cook top for me is safety. If you've ever owned cats you know that they can unexpectedly jump up on things. When an induction cook top is off, it's almost immediately cool. That's not the case with gas. The grate is still hot once the burner is turned off. Little kids hands or little kitties paws can still be seriously burned. The main pro for gas is that when the power goes out, you can still cook - not the case with induction.

For me, if power going out is the reason one wants gas to cook then maybe they should look at purchasing a generator so they can actually get the type of cook top that they want. And if they want gas, maybe they should invest in a generator anyhow so that they have lights to see and cook by , run the dishwasher and make sure that the fridge runs...

Or as mentioned above, a hybrid gas/induction cooktop. Just looked at these last weekend at an appliance store and was impressed with the range of options. Spendy, though.

cooking with gas ! at least on my cooktop cant be beat especially /power outage...but do we cook with that in mind really? Induction cooktops work GREAT and function similar to electric .

This frequent argument about "non-magnetic cookware" or "man, those heavy cast iron pans are going to smash your glass cooktop when you're doing your one handed tosses and flips" are ones that I find challenging.

I'm a reasonably fit 6' male in my 30s and I don't know that I'd ever feel comfortable tossing vegetables in my cast iron (that I have used so many times that I can't count on my glass induction cooktop without damaging it one hair...not even a scratch...even sliding things because glass is REALLY HARD and does NOT scratch very easily...it can scratch, but it isn't easy). My 12" cast iron pan is a two handed weapon at the best of times, so I'm damn sure going to be using a spatula or spoon to toss whatever's in there. No lifted flipping. Never. So that argument, for most people, is artifice.

Aside from that, I'm 90% more likely to use any of my copper core clad cookware than cast iron for most of my cooking (granted, I don't cook a lot of cornbread or the like where cast iron is better than steel or other clad/magnetic cookware).

And the cookware thing...really, how many of us own so many beautiful pieces of non-magnetic cookware that they can't replace a couple? I'm sure there are a few that have lovely copper or anodized aluminum pieces, I know I had one AA piece that I was sad to lose, but it was replaced pretty easily by a $40 enameled cast iron piece that is used the same way as that piece was used. If you have all copper, then I grant you that concession.

And yes, the glass cooktop is WAY easier to clean. And cooler and all of those other things. And the temperature is at least as easy to control.

But it's true, you can't grill peppers directly over the burner. That one task is relegated to my torch that I already have anyhow.

So far this thread has dispelled virtually every myth put forward about why gas would be better EXCEPT the pure copper cookware that isn't induction compatible and operation in a blackout. Those are both valid so if those come up for you a lot, then fair enough. If you're a fairly aggressive cook and can't take care of glass, then I guess that's your style and that's just how it goes. Aesthetics are purely personal.

The comment that real cooks and chefs all use gas just isn't true. Flat out untrue.

I've had an Induction Slide-In Electrolux for 6.5 years and absolutely love it! (Until Now - getting many error codes with the User Interface Boards - Finding out that there are "POSSIBLE" fixes but cannot say with any certainty those fixes will fix my issues...

Gas will be less problematic maybe due to less computers on board vs induction. Concerns would be gas being left on with no flame somehow, cleanup etc as compared to the Induction.

With regards to cleanup on induction - Nothing but fabulous! No problems - surface never scratched (micro scratches yes) - Just place paper towels on stovetop when cooking something messy/splatters - Once cooked - pickup paper towel and throw away - easy! Will NEVER be able to do that with Gas.

For those of you with induction cooktops, may I ask about ventilation? What are your opinions on the sort of vent hoods needed?
I am embarking on a kitchen remodel and just found out about induction and am thinking it’s the way to go.

I suggest the same type of exhaust system that you would normally use with an electric stove.

Connie- rather than shop at a big box store for an induction, go to your local appliance stores and talk to them about induction and venting. I shopped 4 different local ones (some with the same brands) and each one I talked to I gleaned new information from and felt that overall they really knew their product. And if you are talking to someone that doesn't seem to know the answers ask if they have someone that does. I do that all the time and no one gets offended. Also, they usually house their own repair department so they can give you more "hands-on" experience as far as what brands have proven to be more problematic for them if you ask them. I feel I get a better education on products by shopping local than the big boxes and I find their prices competitive.

N.B. Induction cooktops can interfere with the function of a pacemaker or certain insulin pumps.

Had both, still like cooking with gas

I think there's a misconception about induction cooking that ventilation isn't needed. In fact I know there is because I've seen some manufacturer websites imply that this is the case. But like cooking with any other method, induction cooking still creates cooking odors, smoke, etc., so if you don't want that going into your house, you need a vent. You may be able to get by with a slightly lesser vent than for gas because induction (like conventional electric) doesn't produce as many toxic by-products as gas (it does so in very, very minute amounts!), but you will still need ventilation. Usually, how powerful a fan you need is decided not so much by the type of cooktop you have but by how much power is needed to do a proper job exhausting cooking odors. E.g., is it a straight shot to the outside, or will your venting need to take a few twists and turns? If it needs to take some turns, you'll need a more powerful hood. The experts will take all of this into consideration to help you decide the best hood for your situation. (If they don't ask you these questions, find someone who does.)

I agree with Ted that you can find knowledgeable sales people who can help you. (I recently had this experience with a dishwasher, but I had to go to a specialty appliance store to get it--you know, Miele, Thermador, Viking, Bosch, etc.) There are also good websites about both induction and range hoods. If you google "how many CFMs do I need for my range hood?" you'll get a whole bunch of websites to choose from. And here is an article specifically titled "Range Hoods and Induction Cooking" that may be helpful.

I commend you for asking about venting--I think a lot of people get this wrong through simple misunderstanding (or lack of good expert advice). For example, most 30-inch ranges have a 30-inch hood, but this is not optimal. The hood has to extend around the cooktop (on 3 sides, anyway, assuming a wall-mounted hood) by at least 3 inches for optimal performance. If it doesn't, you're always going to have poor venting performance, esp. when using the front burners. You may be able to overcome this by getting a more powerful hood, but you'd have to ask an expert about that.

We don't always have control over these things, but since you're doing a remodel (fun!!), I thought I'd mention it.

I also commend you on choosing induction! It's better than gas in pretty much every way: more responsive, easier to clean, and safer. It isn't without its drawbacks (more expensive, harder to find people who know how to repair it), but I love love love my induction cooktop. I don't miss gas at all! And I have a feeling you're ahead of the curve--induction is finally starting to really catch on here in the US. 2018 just might be its big year!

Have you decided on which cooktop yet? Let us know! :)

Thank you for your advice and comments. I have purchased my induction cooktop (a 36" Gaggenau); the first step in the remodel. I can't wait to cook on it, but it will be awhile yet. I am still in the design process and am not sure yet if the cooktop will be in an island, or against a wall.

Went with induction for two reasons, Safety and ease of cleaning. With front large front knobs and toddler grandchildren, this was important. To my wife’s horror, when I make my food, I put the still wrapped loaf bread on the stovetop, for lack of counter space. I use the cooktop as an extension of the counter. Induction eliminates the risk of fire in that case,

Ease of cleaning. I notice one of the biggest complaints for non induction owners is the difficulty cleaning/scraping the electric smmothtopd.

I had that induction for years - I loved it - I didn't purchase another due to cost or reliability. I got gas. I SCREWED UP!!!! I wish I got another induction! I hate the way gas cooks - especially in the oven! I miss my cooktop!

DO NOT GET ANYTHING OTHER THAN CONVECTION! YOU'LL REGRET IT!!!!

Induction Oven??? As much as I enjoy cooking with gas, there is no doubt about the fact that gas ovens are terrible. That's why Wolf (and others) make "Dual Fuel" gas ranges. A gas cooktop with an electric oven.

The humidity generated inside a gas operated oven will hinder your ability to make decent baked goods and it will make browning and crisping almost impossible. A big thumbs up to gas cooktops, a big thumbs down to gas ovens.

Don't give up on cooking with gas just because you can't bake with it!!!

People now can have both...with JennAir's modular cook tops...you can have a two burner gas cook top next to a two burner induction cook top. As for gas vs electric for ovens..that is a personal preference. I do prefer electric ovens, especially the convection ovens. This time around when I remodeled my kitchen I did NOT include a microwave...I wanted a steam oven and I LOVE my steam oven! I reheat my food in the steam oven and I can even bring back to life...the dried out French bread that was so fresh the day before.

@Jan Neiges, CMKBD with NKBA

I am in the process of considering gas vs induction cooktop and wondering what you ended up with if you don’t mind sharing.

my hesitation with gas is the health concern. I am considering the Wolf contemporary cooktop, as it can be mounted flush. being short and also parly using a wheelchair, every inch lower than my 6 burner range is helpful. I would, of course, get the same benefit from induction. I already have a duel fuel range, so gas and electric are available. also wondering if there is any concern with closing the gas line and leaving it in place. What induction cooktops are people happy with? thanks, All!

From my experience with induction for about 6 years, i have been extremely happy with it. I have control similar to gas, but i use a fraction of the energy (induction is around 90% efficient) and it is safer. I can even cover the burner with paper and set my pan on the paper to make splatter cleanup easy. The burners shutoff automatically when a pan is removed from the burner. I really love using induction and it is far superior to other electric cooktops.

@susanrhill34 I've used my GE Profile induction cooktop for 7 years and love it. After 50+ years of using both electric coils (the worst) and gas (wonderful) I have zero complaints. You will not believe how fast water comes to a rolling boil! Any cookware that a magnet sticks to works beautifully. Don't bother with a special cleaner, any "white marks" are just the mineral residue from boil-overs, easily cleaned by vinegar. Put a piece of parchment paper between the burner & cast iron cookware to prevent scratches. Yes, you can leave the gas line in place. NOTE: induction cooktops with digital controls can sometimes "lock-up" so be sure to get the "how to clear a lock-up" instruction...super simple, just write it down and keep.

I love induction cooking. I have used electric and gas and induction is my favorite. I been using induction for 10+ years. I installed it in my last house and installed it in my current home. Both times used GE Profile. I love features as mentioned above. I have used a paper towel under my stove top pots. I have just switched to using a silicone pad that is reusable. My current 4 year old GE Profile looks as new as the day it was installed. I have no complaints with induction.

I am loving my induction as well. Super responsive and easy to clean. I prefer knob controls to scrolling (like on a phone), so I got the Fulgor Milano RANGE TOP and I'm very pleased.

Susan

Most of my Clients who plan on having a gas cooktop, change to induction when they become educated on the pros/cons of each cooking element. I suggest that you visit a reputable appliance showroom...NOT the home centers as the person helping you could have been working in the garden center. I am not sure where you are located - if in Denver - Roth Distributing has Wolf line of products. Or go to Specialty Appliances, Ferguson or Mountain High. I encourage that you make an appointment so that the appliance specialist can give you his/her undivided attention. You will NOT be making a mistake with induction.

The average homeowner may indeed be better off with an induction cooktop. For this reason, if you are a kitchen designer or sell appliances, you may conceivably recommend induction cooktops more often than not, but if you are a serious cook, or a gourmet chef, only gas will do. It's that simple!

Except for the professional chefs who use induction.

Our LG range is all electric including an induction cooktop. Though we love the speed, two other benefits are as important. The top stays clean. Spray a few drops of water, and wipe with a microfiber cloth. No more scraping. It looks brand new after 5 years. Also, since the heat only activates when there is an induction pan on the burner, it is the safest type for toddlers or the elderly. If the burner knob is accidentally turned on, nothing happens, as long as no pan is left on the burners. You may need to buy a new set of cookware, which is stamped induction on the bottom.

Looking at an induction range for our renovation. Anyone have thoughts on the Fulgar Milano induction range?