Gas......because if you ask the great chefs of the world, they are going to say that they like to cook with gas.

Gas. Heat...on/off. Ditto Lampert,...ask a chef and they will say gas it best. That's why people say when things are going good..."We're cookin' with gas now!"

Gas- The only way to get precise heat control

Induction. I have the KichenAid full range induction. I absolutely love cooking on it. Induction is more than twice as energy efficient as gas, by some measures. It also cooks much, much faster: I love how FAST a pot of water comes to a boil. In 38 seconds I can have my oatmeal water come to a rapid boil, and a big pot of water for pasta - fast, boiling in just over 2 minutes. Unlike traditional electric cooktops, it's responsive and precise, too. Just turn down the dial, and that boil reduces to a gentle simmer immediately. Even faster than gas! Induction is used In Europe, Australia, Asia far more than here. And a favorite thing about my cooking surface is it is flat, smooth and unlike other flat top cooking surfaces, nothing sticks to it. No more special cleaners or scrubbing, just a wet rag wipe up. Pans? If you can stick a magnet on to your pan, it can be used on an induction cook top. Most of mine were induction ready, but I did buy a few at IKEA too. Yes, the induction cooking ranges and cook tops cost more, but the prices are coming down every year. I will never go back to cooking with either electric coil or gas. Induction - The best way to get precise heat control ;o)

Thanks everyone. I'm torn--used to gas myself but since I'm moving to the "Heart of Dixie, I thought having the cool touch of induction would keep the kitchen cool. Know of any good combo ranges? I've only heard on o e-bertazzonit. Thoughts or experience ?

Ugh! Typos! I can only view 6 lines of text then typing blind from my iPhone. Does that happen to you?

Gas. I can still make coffee, warm soup, and prepare simple meals when we lose electricity (which is too often based on weather events in our area).

I have the same dilemma, and am leaning toward a combination gas/induction cooktop. Wolfe and a few others have available in the U.S. I am in the process of looking for them now.

http://www.goedekers.com/product/Bertazzoni-PM363I0X/Professional-36--Stainless-Steel-Dual-Fuel-Induction-Cooktop.html?utm_source=Google&utm_medium=PLA&utm_campaign=Appliances&zmam=34103103&zmas=2&zmac=1&zmap=149561&gclid=COOW7-Ob0bwCFaE7Ogod7T8Afg

GAS!!! Induction is wonderful IF you don't have natural gas available. Just remember, you will have to buy special cookware for induction. I spent as much for new pots and pans as I spent for the induction cooktop.

There's also the possiblity that whatever many people have is already induction capable. Our cheapo pasta cooker pot - maybe $25 - works just fine on the induction.

Also, unless you're a person that has to have a full set of matching everything, consider getting just the pans you need. I've purchased and been gifted a few "sets" and ended up with pots that I'd never used.

I'm one of those transplant northerners who missed gas ranges so much when I moved south... a long time ago. I hated my electric coil range of the early days, then things improved with the smooth top range. I had gas in my restaurant. Now that I've had induction for a year, I no longer wish for a gas range. Cleanup is so simple, and the Bosch induction cooktop is so easily adjustable. I don't have to look for a flame height or color... I know what temp I'll get. I don't have to move and clean heavy iron spiders, or clean spills out of a well. A quick wipe is all it takes to clean the smooth, cool top.

I did buy some new pans, and gave my non=conductive well-used and well-loved heritage stainless to my daughter.