rosewest - cooktops are not standard sizes so it will probably not be straight-forward for you to replace the cooktop - you'll either have to make the opening larger or else use trim to fill in a hole that's too large. A rangetop will initially take some work as you noted but you'll have a better cooking surface and in the future it will be easier to replace if necessary. RoseByAnyOther2 - it's really a matter of personal preference. Some actually go with a range and then a single wall oven or a large countertop toaster oven.

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.

Ceramic glass and glass top are ad words for the same thing. There are only a couple of makers of the actual glass tops that the different manufacturers buy, Schott and I'm drawing a blank on the second one. They really don't make different grades from the same company, if it's a Schott, it's a Schott. Things to consider are: The color of the top. (Black is the most common, but can show lint and dust easier.) The features of the burners. (Adjustible wattage or sized burners, a griddle burner, a simmer or melt burner.) The configuration of the burners. (Are the two larger eyes on the diagonal to each other? That means a bit more room for large pans than if they are side by side.) THe configuration of the knobs. (Are they on the side or back or front.) Whether or not the range has a back guard. (Slide in or free standing?) Traditional radiant or induction: (Radiant costs less, but has the traditional weak points of electric in slow adjustibility and baking on food deposits. Induction has gas like response time with easier cleanup but costs more and you may need to buy magnetic pans if you don't own them.)

Well FYI an all gas range will probably last longer than you do there is little to go wrong with a gas range. I got a deal on a 40 yr old commrcial range and have been using it in my outdoor kitchen for years not one issue. That is the reason they are in commrcial kitchens they have few repair issues. The home ones have electronic ignitions that can over time need replaceemnt but other than that pretty carefree. If you have a smaller kitchen a range makes more sense than wall ovens and a cooktop. I love gas ovens for baking especially bread and pizza. I would advise you to get a yougurt maker they are awesome.