Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

akgirl, I LOVE potatoes in nearly any way possible. However, I also have a huge texture issue with some things and the skin on a microwaved baked potato is one of those things. I'll peel it off and throw it away, but I'm not eating it, it's kind of papery and odd and the potato isn't dry and fluffy, it's gummy and moist. it's actually good when making American Fries, I always peel the skin off and the chunks of potato stay firm/moist enough to stand up to browning in a frying pan. I love those potato skins all covered with cheese, maybe some chili, you know, those wedges of potato? The skins have got to be crispy/crunchy, though. The peels are my favorite part of a baked potato, my youngest daughter used to eat the middle of both of our potatoes (covered in A1 sauce, no less) and I'd eat the skin, buttered with salt and pepper. Annie

It depends on the thickness. I bake mine at 375 for about 1/2 hour........but they're thick, and breaded. They come out so juicy and tender

Went out to dinner to Rey's, a local restaurant with New Orleans flair. My in-laws are visiting. I had a spinach salad with warm bacon dressing, bread, broiled salmon with asparagus. They all shared a dessert of Bananas Foster. I'm not much of a dessert person and... I was stuffed. Seems all we've done for the last few days is EAT!