I hope induction will become more popular, but like you said, I've only met one person IRL who knew what induction was, and he was a former chef!

If you want it, you will enjoy it for the several years you have it. If the cooktop is a dealbreaker in a resale, offer to replace it.

I'm in the SF bay area and just sold my new induction kitchen. In my area, if you can't afford to replace a little old cooktop, you can't afford the house. I just don't think appliances affect resale if they look okay, and an induction one will look nicer longer than gas or electric.

(In fact I bought the house with an 80s model induction cooktop and didn't even know it until the seller warned me.) After explaining it to my Realtor he actually put it in the ad. Probably didn't help but it didn't hurt--we sold faster and higher than others in the neighborhood.

What you need is a good real estate agent. Someone who will point it out as a feature. Make sure you have a good focal point for the kitchen, a view maybe?, rather than the Wolf range. Make sure she knows to point out that it's induction and the latest technology.

Make a nice stand sign using few words and colorful pictures which explains the benefits of induction: efficiency, responsiveness, easy cleaning, cooler kitchen in the summer. Put it next to the prettiest pot you have in staging the kitchen.

It's not the lack of Wolf you have to worry about, but the possibility that people might mistake the induction for radiant electric or gas under glass. You don't want that, for sure.

I've looked at the Bosch ovens. They supposedly have the biggest interiors, but the baking reviews are mixed.

Thank you pillog - you give very good advice (I read your posts on other threads, too).

I kind of agree with gsciencechick - if it's a dealbreaker, I'll offer to replace it, in fact, I'll tell them I'd be HAPPY to take it off their hands... and see if they figure it out!

If the cooktop is a dealbreaker in a resale, offer to replace it.

I don't think it's that simple at all. People will object because it's not gas, not because it's not radiant electric.

In my area, if you can't afford to replace a little old cooktop, you can't afford the house.

I'm sure that holds true in Fairfield County, CT, too. But the issue isn't so much the cooktop itself but the availability of gas.

I can only imagine that induction will become more well-known and popular as time goes on. So to me the real question becomes, what's your definition of "a few years?" Are you basing your whole reno on what will appeal to the mass market in a few years (may I borrow that crystal ball?) or are you designing a kitchen to make YOU happy?

there seems to be "a fear of new things" that millions of people hold onto until a megabranding corporation begins selling the thing in question.

cross your fingers and hope. Before you put your house up for sale, it might come to pass that you see prime time television commercials about a well known company's new + special induction cooktop that is the best thing ever. In the meantime, I fear there is little anyone can do to help you put your fears to rest. I agree that induction is scary. Even typing this out makes me scared too.

I'm in the middle of an extensive remodel, and am going to induction. I'm concerned in general about resale, since I will probably need to move somewhere cheaper when my income stops in another 8 years or so (hope not before). Because of that, I'm considering running gas to the range location, so at least I could advertise the advantages of induction and also say "plumbed for gas". I haven't asked my contractor, but since I'm doing gas line work anyway I don't think it would cost much.

Along the same line, I'm considering adding A/C (while I'm moving the furnace, adding another furnace, replacing all duct work) -- again mostly for resale, since I don't really need it.

On one hand, someone buying a house should be willing to spend another 1-2% to make changes they want. On the other hand, a lot of people don't want to have to do that, and will just buy another house.

Pillog gave good advice - people need to understand that is not electric under glass - that induction is completely different in cooking and cleaning than an electric glass cooktop.
However, I'm in the camp that thinks that a cooktop will not break a sale. I think you put in what you like and can afford, and in the end if the buyer doesnt' like it, they will change it out. Sometimes the resale aspect gets so overthought, that you don't end up with the features you really want. If you are planing on remodeling and turning it right now, then maybe gas in your area would be a better selling feature. I honestly have not had one regret. There are times when I think that gas might do a better job in a particular instance, but the overriding positive features, (discussed ad naseum), on this board keep me very happy - 3 year owner.

What Lucy said--if you're flipping, go gas. If you're doing this so you have a nice life in the house, induction! Even in just a few years, induction will be much better known, too.

Resale is overrated. Check this out :-)

Here is a link that might be useful: Comic Strip

I don't think anyone should let the effect on resale value govern their choice of appliances in their kitchen--unless they are really planning to sell in the very near future. People have differing opinions of what they might want, so you can never be sure how something will affect the house's resale value. For example, when my sister and her husband bought their home a few years ago (an expensive house on a lake in Ohio), before they moved in they removed all of the stainless appliances and replaced them with white. I believe one of the appliances taken out was a gas range, which they replaced with smooth-top electric. I'm not sure (I never saw the house before they moved in), but they may have even taken out granite counter-tops. Different strokes for different folks!

As for me, I am extremely happy with my induction cook-top. We had planned on putting in gas (my husband hated our electric range because of its lack of responsiveness), but the more I read about induction the better it sounded. Most of the advantages of gas without the things that I consider to be the dis-advantages of gas (the heat it puts out and the fact that I am the type who would be more prone to burn myself cooking on gas, for example). Some of the expensive gas (or duel-fuel) ranges or range-tops may look more impressive, but that is really the only advantage of gas that I can think of. The responsiveness of our induction cook-top is amazing and clean-up is a breeze. Sure we had to buy some new pans, though we already had several that work great (cast iron and Le Crueset), but that was a small price to pay.

Thanks for your posts!

davidro1 - I'm not scared of it - I'm sold on it! JUst waiting for the rest of the world to catch on. Induction is a beautiful thing...

I do agree with foodonastump - induction is going to catch on in the next few years - it's already big in Europe, chefs love it, restaurants use it, high-end kitchens have it, sooner or later, some mainstream television chef will turn it into the next must-have status item... the 'new' gas ... that is, even more snob appeal.

And I wish I didn't have to think about resale, but I have a SIL in real estate, and she's the one who got me started down the path to Wolf and Subzero in the first place. (I've since wandered far, far afield). I guess I want to be happy in my NEXT house (ha ha).

Here's the problem with your SIL and real-estate-think: it is impossible to anticipate the buyer or what about the house will be important to them.

I say this as someone who renovated an apartment feeling that certain features would be tremendously advantageous. I went with high end and European appliances mostly but not SZ and Wolf, which are a gold standard in NY, similar to CT.

Our place sold quickly and well. The buyer didn't care about the appliances or the kitchen particularly. Everyone loved our bedroom built ins which he didn't want. Went for the overall style.

I'm sure there are folks who bought a house for a La Cornue or even a SZ but if a cooktop is a deal breaker, it's not meant to be.

We're starting to see convection used on TV cooking shows. Once it is used enough I'm betting this won't be an issue, just a plus.

I'm not scared of it - I'm sold on it!

You're braver than I. The fear of not being able to roast peppers during a black-out would cost me countless nights of sleep.

"You're braver than I. The fear of not being able to roast peppers during a black-out would cost me countless nights of sleep."

I'd have to roast them the same way as non-blackout, on the grill or propane mega-wok.

Here is a link that might be useful: Turbines to Warp Speed

to foodonastump - I want your life and your worries! (JK)

But seriously - are we talking brain cancer like cellphones? Is there some risk with induction, like MRIs or microwaves? Do tell! Haven't bought it yet...

to attofarad - I, too, have an outdoor gas grill. Ah, the suburban life...

Weissman, that's hysterical. I know someone who pretty much said that!

Agreed that you can't anticipate what buyers want. Even buyers can't. They say they only want a perfect kitchen, but then they buy the house that's too small, has bad flow, a tatty kitchen that was impossible when it was new. Why? Because there's a great tree. Now, you can buy a full grown great tree for a few grand, planted. That's a lot cheaper than the remodelling that the house requires, but people fall in love with the oddest things.

People are also turned off by the oddest things. If they want your house, the stove isn't going to deter them, no matter what, but if the thought of radiant electric turns them off right away, and if there are a lot of similar houses to yours for sale in your area, it could take longer for you to find your buyer--you don't want to have people turn off to your new kitchen.

That's why the sign. Also, put water in the pretty pot with a cinnamon stick and a drop or two of vanilla. Let the agent bring it to a boil lickety split, and make nice aromas, while demonstrating how responsive it is as she lowers it to simmer again. :) In the MLS, list "induction" for heaven's sake! Or "cook's favorite appliances". A little salesmanship on the agent's part is worth thousands of dollars and a quick sale. And you can tell your S-i-L I said so!

to fori - oh, no, I'm not flipping my house! Sorry to give that impression. No, we have a big rambling 1920s house and will have an empty nest in a few years, and we just want to downsize to something a little more... efficient.

In fact, I wouldn't have changed a thing in the kitchen - it's 'vintage' and 'charming' but the 80s era SubZero died, and I don't think anyone, least of all me, thinks I can get away with just replacing the fridge.

So that's why I'm on the new appliances journey, and because I live in Fairfield County, where people buy 'status' kitchens even if they eat out every night, I'm trying to choose carefully, while keeping in mind that I won't be here forever.

My latest choices:

SubZero 36" bottom freezer

Electrolux ICON 36" induction range (unless I find out it emits evil rays)

Bosch or Electrolux Wave Touch 27" double wall ovens - can't decide - anyone out there want to weigh in?

Thanks!

I guess my attempt at humor didn't show through in my post. I suppose if I could remember a power outtage lasting more than a few minutes since August 14, 2003 I wouldn't roll my eyes every time I hear that pro-gas argument. But peppers?!

Use a loglighter for peppers or if winter just toss them in the fireplace!

Unsigned

FOAS, I got the funny--and it was funny--but those are among the reasons I got a little gas alongside the induction. Really. Roll away. :)