I second Pillogs suggestion on playing with the portable unit.

Like plllog, I cook with both gas and induction appliances.

For past threads that plllog suggested seraching for, try these three for as much (and maybe more) than you might want to read on the subject (including some long-winded commentary from me).

http://ths.gardenweb.com/discussions/2339367/does-anyone-here-who-went-induction-regret-your-choice

http://ths.gardenweb.com/discussions/2251514/challenge-anyone-w-induction-exp-whod-go-back-to-gas

http://ths.gardenweb.com/discussions/2938583/gas-to-induction-regrets

Since you are considering Wolf gas cooktops, your dealer may be able to get you a demo of induction. Nothing like some hands on-time to get a feel for it. As for playing with a portable unit, here is a thread on this subject from last summer and fall with, again, as much or more as you might want to read about trying out induction with portable units.

http://ths.gardenweb.com/discussions/2324992/portable-induction-cooktop-and-cookware

For relatively inexpensive but serviceable portable induction units, the Max Burton 6400 and the Duxtop 9100MC are probably the best choices for now.

I switched about 3 months ago, when we moved into a house without a gas connection for the cooktop. It is a learning curve, but I don't find it difficult now. The biggest plus for me (other than boiling water for my coffee in less than 90 seconds) is the lack of heat. My old underpowered gas range put off a ton of heat, which was unpleasant about 6 months out of the year. My parents have a mid range gas cooktop that also gives off a ton of heat.

Induction is more brain than instinct, but it has serious advantages for me.

If you love cooking on gas -- why switch?

I've written this comment before on other threads -- I too was concerned about switching to induction from gas, so I hedged my bets with a combination unit from Bertazzoni -- 3 gas hobs and 2 induction hobs in one 36" unit. If I could do it over again I would go with all induction. You can fine tune the heat so much better, the clean-up is so much easier. I keep thinking about how much time has to pass for it to be reasonable for me to switch to an all-induction unit.

RMAustin, do it now and donate the newish unit to Habitat or some similar charity shop, then get what you really want.

There are many more threads than JW linked, including one that went to the maximum. Induction is the big winner, though there are votes the other way.

Wow, thank you for all the responses. I have done what some of you suggested.

I did buy a Max Burton portable unit after reading the threads on here about a month ago. It seems fine and I know is a different experience then a 220 unit. I only have one pan that works on it so I am a bit limited. Learning curve with what number to cook items on.

I have also been to the Wolf distributor in MA and I cooked the same dish on both induction and gas. The results were pretty similar on both. The induction was a breeze to clean up and I am one who keeps my cooktop clean.

I think my biggest concern was can I control it as well as I can my current low end gas cooktop??? Brown things without burning and simmer without issues. I too thought about a induction and gas unit but my DH said no. He is a huge of induction because of the technology.

I really appreciate the comments as it is making me feel more comfortable with going with induction. I don't make these decisions well and I am typically not a earlier adopter on new things so thank you.

There is no difference in results on gas vs. induction once you get used to the technologies. I mentioned the few things I prefer gas for, because of the hot air (and only because I have both)--things you'd ideally do on a grill. I promise you, no one is going to complain about a hotdog made in a frying pan on induction vs. a griddle on gas, or if they do, it's really the barbecue that's wanted.

I usually brown on 7.5. A tad higher if I just want a quick sear. Never on 9 (top setting). Yes, you can control the browning. Just start easy and find the best setting for you. Simmer is no issue. You can melt chocolate without a double boiler on 1 or 1.5. You might need to bump up the setting if you want a moving simmer. Again, just learning curve for a new cooktop. Just remember that you'll rarely be using the top and bottom settings, except for boiling water and melting chocolate.

I do use the top setting (9) on my Bosch, but only for boiling water, and the initial cooking of fish and salmon (after the first 2 minutes, I turn it down to 6 for the rest of the cooking time).

pllog, what does the hot air add?

The hot air keeps the tops warm. :) Like on a proper grill. I doubt it works with a pan with sides, instead of the griddle/grill plate, but the sides might provide more hot air of their own. One could use a lid. I actually do use a lid when I make sunny side up eggs on induction. I wonder if there'd be enough hot air around them to cook the tops on the gas? I never tried. It occurs to me that the reason I started toasting tortillas and making hotdogs on the little griddle (predates current kitchen) on the gas is that it has a lip and is unsuitable for induction (hot air can build up underneath and the heat differential can crack the glass). But I've recently done hotdogs in a pan on the induction, and I really do think they're better on the griddle. Not enough to say you need to have gas (at least, we only have hot dogs once or twice a year), but a preference for it given that it's there.

I did buy a cheaper "induction" saucepan from Chefs catalog and it works but not well. What brand of pans are you using on your induction?

We use AllClad tri-ply on our induction. Already had them for years, on our old electric coil cooktop. Finding a new teakettle that we liked was the only major drama. LOL I hated to give up my old copper-bottom Revereware tea kettle.

I have a lot of Le Creuset (used it on coil and gas before induction). I love the enamelled cast iron and use it for most things. I also have a couple pieces of Demeyere, which are fantastic. For eggs, my favorites are thin DeBuyer carbon steel crepe pans (good for crepes and pancakes too). They have to be seasoned, but because they're so thin they're instantly reactive.

Be careful when you see the word "induction". It usually means that the pan will register with the sensors and heat up, not that induction is its best use.

There are good options that are much less expensive new than my collection. If they're being promoted for induction, that's a good start. Be aware too, that multi-ply pans that aren't optimized for induction are going to be louder (whines, pops, etc.).

Great advice as when I was test driving the Wolf induction they had CIA pans which made noise. I have a old set of Calpahlon Commercial Aluminum pans which are heavy duty and I love so they will have to be used on our boat or on the grill burner. I do love my couple of Le Creuset dutch ovens but will look into AllClad and Demeyere which I have not heard of before.

webuser: if u go the all-clad route, try www.cookwarenmore.com. they sell all clad "seconds". i bought all mine there for a substantial savings. they have 2 big sales a year, i think spring and fall. get on their mailing list and they will send u a flyer. i have the advantage of living close to there, so i picked mine out, but I'm sure u will be fine and u will be able to return if not to your liking. also check to see if u have a LeCreuset outlet near u. we do and i bought all mine thru them. u can also luck out at home goods/tjmaxx/marshalls, they have those brands occasionally. best of luck!!

we have induction and love it and would never go back to gas or electric.

Webuser - I have a Wolf 36 inch. It took me awhile to discover that a defective LED light bulb caused most of my buzzing. I still haven't replaced it but I know which one it is. I can hear a minor buzz when it is on. If you can go back to the store in the daylight and see if they can turn off their lights to see if there is interference or if the noise is real.

In any case, when I cam cooking and the fan is running, the noise is not bad regardless. There is a post on different vessels for induction. I have almost every brand of pans out there except for the Tremolina (not sure I spelled it correctly). I have 1-3 of each brand from various sales. My last find was a LeCr SS 2 qt which I really like except for the SS lid. I do like my glass lids so I can peek without opening the lid.

Overall, I am pleased with induction. I figured out how to blacken my fish without scorching it - I pre-heat the pan (the Wolf stays on and doesn't pop off right away), I add a bit of butter and oil (trick I learned at local cooking class to keep the butter from burning). I pop on the fish and run it ~2 minutes on the higher temp and then lower considerably to cook through(depending on the type of fish). Just before it is time to turn the fish, I bring up the heat and flip the fish. Again, hold the heat on a higher temp (not necessarily max as the wattage could make the fish jump out of the pan) for ~ 2 minutes and then lower the temp until proper temp is reached.

2 items that really helped me with induction cooking (I am not affiliated with Thermoworks)

Thermoworks Thermopen - instant read thermometer - I use it for baking, roasting as well as induction.

Thermoworks IRK-2 Infrared - DH bought one with a circle of dots instead of a single dot to read the temperature. I check the pans to make sure they are the correct temp for what I am doing (not that I always know what temp I need, but I can make quick adjustments). There are other brands available at hardware stores.

Have fun!

Well I can't thank everyone enough for all the advice. I have a 36" Wolf induction on order.