We moved from electric cooktop to gas cooktop too a decade ago. We had gas just below in an cement gas furnace room, as well as a gas range so one of those got tapped. Cost: $200. Check your city code: emergency turn off valves may be required, as well as specific code diameter of gas pipe (half inch for us I think). Investigate your range purchase specs for what diameter gas pipe hook up is required and match that. I've seen one require 3/4" gas pipe. This may save you aggravation and money later on. Know where your house gas turn off valve is (black or blue is common) to turn off, as well as your out side gas meter location for access, and put your gas company's number in your cell phone or other in case of emergency as your gas company must have people immediately responsive to their gas customers. A cooktop with drawers underneath allows the emergency shut off valve to be prominent in blue or blue towards the rear of the draw ensemble. Easily accessed. A range is a different story: 400 pounds of range defies emergency pull out alone. Some run an emergency valve to the cabinet above; others run the line out one of the side of the range. If code doesn't require this, some may just rely on shutting the main gas valve off down below. Painting this valve blue or black, and water red and showing family members their location may truly be of benefit to all. I've used my red one once and glad I knew where it was. For gas cooking though, you have less time, and I'm planning the shut off valve near the range. I love to cook on a gas cooktop. I bet I'd like induction too. Lucky we have these choices and regular supply of both gas and electricity.

Yes, install a new 120V circuit for the range. Whether it's 15A or 20A will depend on the requirements of the range. I'd leave the 240V circuit in place and remove the fuse as you suggested.

Induction! We are a family of 6, scratch cooking everyday with lots of people always coming over. Our first house had a gas range in it. In the house we live in now, there was a regular electric cooktop. When we remodeled the kitchen, I had to decide gas or induction like you are doing now. I am sooooo happy with my choice of induction. This was 5 years ago. Cons that people often reference: - Can’t char over a flame. So I just char my peppers in the oven, problem solved. - Can’t use it if there’s a blizzard/hurricane/power outage. If there’s a blizzard/hurricane/power outage, we have bigger problems to worry about than cooking, and we can use the outdoor charcoal grill when the snow/rain stops. - Cookware: It’s true that your cookware has to be magnetic. There were 4 or 5 things that I had to give away. As long as you can stick a kitchen magnet to the bottom of the item, it will work. In my opinion, the advantages of induction far out weigh having to buy a few pots or pans. - Using a wok. I have a flat-bottom wok and use it often for stir-fry. It works fine, so the lack of an open flame going up the sides has not been a con for me. Pros: - Speed and control. It’s lightning fast. If you change the temp, it responds very quickly. You can boil a huge pot of water in 6 minutes or so. I have more control over temp than I had with my gas range, and for sure more than my regular electric cooktop. Especially at the lower temps. - No open flame: Do you live in the South? Or anywhere that you have hot summers? It’s hard enough to keep your house cool, why would you want to add a flame to the mix? The open flame is pumping heat into your room, not the food. With induction, the pot gets hot, the food gets hot, but there’s no flame heating up the air in your kitchen. - Easy clean up even if you are still cooking. Ever try wiping up a spill with a dish towel right next to an open flame? With induction, that’s no problem. - Low temp control. If you do something like a braise (think Coq au vin), you can make the whole meal at whatever higher temp is required, then set it on low (mine is 1 – 10, so I’d put it at 1 or 2), and leave the house. Really. You don’t have to worry about the flame going out, or the meal burning to the bottom of the pot. - You can get rid of small appliances that are compensating for your under-performing cooktop. I have donated my rice cooker, plug in tea pot, etc., because my induction cooktop made all those extra things unnecessary. I was using them because my previous cooktop was not doing its job. - Timers. A lot of induction cooktops come with timers. You can put the water and rice in a saucepan, bring to boil, lower the temp to 1 or 2, set the timer for 15 minutes and walk away, go take a shower, walk the dog...Same scenario for making soup, beans, lentils, or anything where the formula is: put ingredients in, bring to boil, stir, lower temp, simmer for XX minutes, remove from heat. You can walk away after you set the timer; it will turn the hob off, thus removing from heat. - Serving kids. We have a large family. A lot of times I have to cook dinner in the afternoon and leave it on the stove for people to serve themselves after they come home from music, sports, work, etc. I might not be home bc I’m driving one kid or another to/from school, music or sports. I can leave dinner on the stove on a low temp, with a large dishtowel under the pot. As people come in and serve themselves, if someone spills, it falls on the dishtowel. Easy clean up. The dishtowel can be tossed in the laundry, no clean up of the glass top is required. A dishtowel over a flame would not end well. - If it gets super messy the clean up is still easy. Lots of times it’s really messy. Just spray the cleaner on there and rub. It’s a lot easier to clean than my old gas range. Actual Con: - My kids cook, even the young ones. If they go to someone’s house to babysit and the parents have asked them to cook something for their young charges, I do worry that they will burn themselves or set a dishtowel on fire because they are not used to an open flame. I’ve done my best to (1) teach the kids how to be safe around the open flame and (2) talk the neighbors into induction.

thanks to all . the width of the opening is 30 inches but the depth to the back wall is only 25 inches and this would seem to limit our options as alot of the ovens are deeper and if we got a deeper oven it would stick out alot. Also if it sticks out too much it would affect our ability to open the drawer to the left. However , not sure if this is an option but the back wall abuts the bathroom but it seems there is extra space there for me to open up that space but then I don't think it would look very good to have part of the back of the oven under the wall. ?? I do think i will cut the corian lip in front so i can use a slide in option thanks again for your advice gary w