...not me,...I love my induction hob and would never, ever want to go back to gas.... I had to get a new lot of pots and pans which proved costly, but even so, it was all worth it.... I just think it's brilliant...

I don't think you will find many that have regrets. After reading the comments here I think it is the way to go. The only down side as I see it is if you like to use a wok. I don't, so it's a moot point for me. I bought a portable unit to try, and it was great, even with the reduced number of settings and the lower power levels compared to the full ranges or cooktops. I got some amazing advice when I posted in the appliance forum a few weeks ago. I recommend checking it out. Induction help

No regrets. First - it's so easy to keep the induction top clean - basically a simple wipe and it's done. Spills etc. don't get burned on the way they do with gas/electric coil/electric smoothtop. No smell from the gas when you turn on and off the burner. Boils water more quickly than gas and you have instant control to change the temperature. So many pluses.

No regrets ( and I don't even do the cleanup, as my DH reminded me when I told him about a thread from the other day)

I posted this same question a couple months ago; the responses confirmed my decision to go with induction. We're building so it will be a few months before I actually have one.

No regrets here.

I had to buy a plate to use with my Bialetti Moka pot, other than that I like induction. But my stove has been out of order since mid-January :(

Yikes! Can you share details?

It's an Electrolux free standing stove that broke about a year and 2 months after buying it. It was a floor model that we got at half price. Thank goodness I convinced my husband to get the extended warranty. A Sears repair guy came over and determined it was the electronic panels on the back (error E 15 I think but not sure right now) 3 of them. He came back 2 weeks later with one panel because the other 2 were not the ones required (wrong order), he installed the main one anyway (and showed us how much it was, about $1000 CAD) and it worked. Two days later it showed the same error message again and we've been waiting for the new parts ever since.

I've been cooking on a small induction hob (?) from Canadian Tire and using the oven which still works or the smaller Breville oven (and a breville electric wok). I've had about 3 dinner parties since then with no problems although they required a bit of planning :)

While it worked it was perfect, that's why I said no regrets.

After being yelled because I apparently slide my pans across the surface when frying stuff, how big a deal are scratches? Did you need to change your cooking behavior?

I'm curious as well, I cook on cast iron a lot and it's heavy and the handle is hot, so I slide it all the time. I assume that would scratch the top?

I have a cast iron frying pan I sometimes use without problems. However the one thing you can't do is slide it around because you might scratch the top. That is probably the only negative and only for people who slide their pans around.

I use 2 enameled cast iron pots and one cast iron skillet, no problems with scratching so far.

Yes, sliding pans will scratch the surface (of any glass cooktop), but I solved that by using a silicon mat (like a Silpat) on the large hob where I use the cast iron.

Uh oh, not sure I can easily change my frying/sauteing "technique.")

I was/am considering induction but using a Wok is a no go, huh? Our Wok is used several times a week. DH has 15 years of seasoning on that thing!

I like the idea of induction, in theory, but I don't think I could ever use it. For one, I like to sauté while holding my pan but most importantly for me, the thing I hate most about electric is trying to gauge how hot it is.

I'm a visual person, I need to see that tiny flicker of a flame for simmer or those large flames for sautéing or boiling. A number or dial just doesn't do it for me.

Jayferg,

There are wok induction burners. They are single modules and quite expensive. Cooktek and Gaggenau make these units. Another option is to put in a separate gas wok burner next to an induction cooktop. This is what I did mainly because we have experienced multi day power outages and my generator will not power 240 appliances.

Texas Gem,

I felt the same way until I started using portable induction burners and it freed me from baby sitting the pans when I was simmering cream based sauce or curries that had a tendency to burn.

Good luck!

I've always been the same way, Texas Gem, and have burned a few things since I moved into a rental with an electric stove. Otoh, I manage to roast things in the oven without seeing the heat source (even in my current oven which doesn't hold a steady temperature). A lot of it has to do with seeing how the oil behaves when it hits the pan or how quickly things are browning. I think I can figure it out (despite being an old dog).

I'm loving cooking on induction in the new house, but TexasGem I admit to ducking my head to check the "flame" a time or two! I think my induction is higher quality than my gas range in current house, because that one has too much "play" in the knobs, so that medium one day is not medium the next. Whereas on the induction, 4.5 yesterday is 4.5 today. It takes a little getting used to, esp. since we are not living there yet ("now, what setting do I scramble eggs on again?"), but because it is so responsive, even that is not an actual problem. I guess when I get the rare urge to blister peppers, I'll have to haul myself out to the gas grill 15 feet away,though. I think not having to clean grill grates or baked on stuff makes up for that, though.

I am thinking about having my induction range installed in my rental, where I will be for another year, then moved to my new house. That will give me lots of time to play around with it when I don't have other things to do (like unpacking boxes). And if it's a clear winner we can do without the gas line my husband wants to run in the new kitchen "just in case". :)