I've had an induction cooktop for almost four years. I love, love, love it. I wouldn't cook on anything else. Had a gas one before. Induction is instant (like gas) and twice as efficient as gas. And, a cinch to keep clean. Nothing burns on it. Plus, it's easier to control the heat on it than any gas or electric cooktop. I can melt chocolate on it. Don't need a double boiler. The heat can be so low (not possible with gas or electric) that eggs don't curdle in a custard sauce. Mine also has individual timers on each "burner" (it's a European brand). No more burned vegetables or overcooked asparagus. I just set the timer and go on to prepping or cooking something else. And, it makes perfect boiled eggs. Heat up the eggs in water to boiling on No. 11 heat, turn down to No. 4, set the timer for 4 minutes and voila! perfect medium boiled eggs. But the ease in cleaning makes getting it a no-brainer, that is, if you don't like taking apart an electric coil or gas range to clean it. In a few years I predict induction will be the major source of cooking. Prices are already coming down to compare to some higher-priced gas cooktops. Once you cook on one, you'll never look back.

This puppy has a whole lotta BTUs - so high is HIGH! But that's a great feature - you can just turn down the burner. Most things are cooked around low. DH is still having a hard time getting his head around this idea. (Honey, the eggs are burning : ) ) And the simmer is fantastic! Our stove sits flush with the back wall. The gas hook up comes up thru the wood floor and there's space at the stove back to allow for the gas nozzle. We had the stove right there when we moved the gas line so we could get it just right.

Sure, its possible. But, think about work flow before you do it. Do you want to be working at the range top while someone else wants to reheat something. It might make for a traffic jam.

I agree with Hvtech, except in #1 I'd also say if you're planning to move soon. All the advice to make it an easy remodel to put in a gas range is good, but the induction range won't make your house unsaleable if you have to move unexpectedly. I do agree about the looks, however. Do you prefer a range to separate units? Is it an issue of price? If the induction range is as far as your budget will allow, get the range and be happy cooking on it. When it's time to sell, if it's a total buyer's market and there are ten houses like yours in your neighborhood begging for offers, make a few signs with few words, bright colors and pictures, to point out a few features in the house, like "Jacuzzi tub soothes your aches" with a cartoon of someone enjoying a bath. Put one in the kitchen on the range, "Induction range, cool in Summer, easy to clean" and a cartoon of a fresh as a daisy lady in a cocktail dress cooking. Make it fun, and almost like a treasure hunt. Also, teach your agent how to do the "You haven't seen induction?" demo with the frying pan and quarter inch of water boiling in seconds. You can sell anything if you try, and if you have the right price. People will pay overall a few grand more for a magazine ready kitchen (which will look dated in five years, so if you're not planning to move soon, is wasted unless you're doing it for yourself). People will pay a few grand less for a kitchen that's obviously tired. A lot of the ding from a tired kitchen can be countered with meticulous, thorough, every crevice cleaning. A lot of the bonus for a spiffy stylish kitchen goes away if the other rooms and, especially, bathrooms don't live up to it. More than anything else, a house sells for location and price, and intangibles like "I just love the tree!" Kitchens matter, but they don't matter nearly as much as the people who are trying to sell you things make out. If you're in a SubZero/Wolf neighborhood, people will come look at your house because it says those things on the MLS description, but they won't buy for them, or not buy for the lack thereof. It just might make a bit of a difference on the price.