Anyone had experience with induction hobs? Good/Bad/Indifferent?

I am building a new house and have a choice of either gas or induction .

Thanks in advance.

GAS!.. We rented a condo at the beach recently that had the induction
cooktop.. it sucked! I superheated a skillet to do some chops in and the
aluminum ring (impression) from the skillet stayed on the cooking surface.
We tried to clean it with the correct surface cleaner that was in the
condo specifically for that range.. no luck. If you are a 'lite' user
maybe it is ok. It has no cracks or crevices for crumbs etc. to hide..
that part is good.

Gas. No contest, there.

-sw

I may be incorrect about the induction cooktop. The cooktop we used did
not require special cookware but was a single surface of what looked like
glass. When it fired up the cook surfaced looked red. Anyway I would
still pick gas..no question about it.

Oh pshaw, on Sun 20 Aug 2006 12:23:11p, jay meant to say...

Then is was a radiant glass-topped range. Actually, aluminum is not
recommended for use on them for several reason, one of them being leaving
marks on the glass. On an actual induction cooktop, aluminum would not
work at all, as the metal must be ferrous.

--
Wayne Boatwright
__________________________________________________

Brought to you by the anarcho-syndicalist commune.

Yes, we originally decided to use gas. But, then this salesguy showed a demo
of boiling a pot of water on an induction hob.

It was an impressive demo, why do you dislike the induction?

Induction for me. I've been cooking on it for 8 years, it's the best
I've ever had (and I've cooked on gas, traditional electric, glasstop
electric). Reactive, potent, very secure, simmering is a joy (I never
use a waterbath anymore even for very sensitive stuff like
zabaglione), easy to clean... Paradise in the kitchen!

Nathalie in Switzerland

I use an induction hotplate on ocassion...Never seen anything cook with
such an even heat.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

My stovetop is half induction. I like the technology, but
mine is rather feeble. Various manufacturers seemed to be on
the verge of introducing induction cooktops in the US last
time I was looking. I don't know whether they did so. Hmmm.
Does the use of "hobs" mean you are in the UK? I think this
technology is far more advanced in Europe and Asia than it is
in the United States.

BTW, in Japan there is an induction technology that allows one
to use a variety of metals on the induction burners. I don't
know whether that technology has been exported yet though.

--
Jean B.