IMO.... Cooking on induction does have some advantages as you have noted. But I find it very a clinical style of cooking, no flame, no real pan movement without fear of scratching and so on. It seems less fun in a strange way.

As you noted in your post, the need for perfectly flat based pan is critical. if the pan is bowed in the slightest way its useless.

I would go with the BS as you say yourself it hits all the right buttons your looking for.

eliasgrace: you might try a second post rephrasing like: "Two or three large pans possible w/ indux?" to encourage induction users to address how many pans and evenness of cooking, as your time is short. Perhaps you'll get replies from a broader pool. (I'm going induction no matter what after 20 years of gas (plus my teen years at home). Last 10 on a lovely Lacanche, but the heat off the cooktop and ease of cleanup beckon...). Good luck!

You sound like more of a gas person. I do think there are the gas people and there are the induction people. I got a gas range; my mom got an induction cooktop. I've cooked on both and I'm definitely a gas person. I like the flame, the case iron grate, the lack of electric noise. The induction has its strengths in terms of cleanup and its very sensitive to changes in heat but I also find it too clinical - that's just me. If I did not have the option of gas, I'm sure I would not be seriously disgruntled cooking on induction but given the choice I'm a gas person. The two experiences seems so different and given the griddle it just sounds like you'd prefer a gas experience. Go with your gut.

As linus suggested, I think this could be solved with a combination of technique and cookware. You may be able to use a cast iron pan to give you more of the medium-low consistent heat for golden brown pancakes repeatable every time with a warm-up period. I use an infrared instant read gun to establish the right temp.

So a heat sink type pan to hold heat, something to measure the temp until you know what setting works and a few minutes of preheat and you should be able to produce perfect pancakes.

Thank you for your responses, everyone! I really do appreciate it. All good points to consider. There are so many pros and cons to both, it's really hard to decide.
Dan1888, thanks for the input about the cast iron. That's one thing I forgot to add...I'm not one to use cast iron on a daily basis. I will use it occasionally for steaks to get a good crust, but I much prefer to put stainless pots and pans in the dishwasher and be done with it (instead of not soaping the CI, worrying about removing the seasoning etc, not to mention, my CI always ends up with that sticky film).

Linus -- Is it ok to heat up empty pans on the induction? All the user manuals I've read say not to heat up empty pans?

Kitchengirl -- that's awesome that induction works for you! It certainly has a lot to offer....yeah I'm wondering if the Bluestar will heat up my kitchen to uncomfortable temps.

Trevor and Huruta -- the problem is my gut says go with gas....and then it says induction...and then gas again, LOL. Thanks for your input!!!

What Huruta wrote is what I would have written - Huruta said it very well.

Here's an idea: since you have 48" of space for cooking, why don't you get a 36" Bluestar rangetop and an adjunct 2-burner induction cooktop? You will need a few more inches though, as the 2-burner induction cooktops are 14-15" wide. But if you buy both, you will have everything on your checklist.

I just did a quick search on ajmadison website, but you could search this forum, or do more online searching for this combination if it is of interest to you. I know for certain that Plllog has a combination gas and induction (though Plllog has the big side in induction and the small side in gas), so search on the GW for that name to start.

2-burner induction cooktops on ajmadison

I just lost a long reply to you because of the stupid way GzzW works, where it uses the stay on page feature to boot you off the page. Sigh.

Really brief summary: With induction you'll have a learning curve, and you'll find that your pots handle differently. You can cook evenly on a good unit which is in good repair (I haven't used full surface/zoneless, and don't know what issues that might have--I do know it's not as easy to tell where the fields are there). You can use several large pots on units that are designed for them. You should preheat pans, but it shouldn't take as long as was said above. All-Clad should work (some lines, by repute, don't), but isn't necessarily the optimal choice. No matter what your pots are, your choices among them will likely change as you get to know your induction cooktop.

If you don't want to adapt to cooking on induction, go with gas. You want that double griddle anyway. I had laid out the fine points of this in the message that was lost, but this is the conclusion. If you're willing to adapt your cooking style to make best use of the induction, that's another story. On my regular ring style induction, I use a thin carbon steel crepe pan for pancakes (not appropriate for dishwasher but a synch to clean up), and I also have a heavy round griddle that fits over my big double element and cooks evenly. I have gas, too, but other than when I need more cookspace, I use it rarely. It's better for toasting things, like tortillas, flaming things (obviously), and for small grilling like hotdogs and hamburgers (because the hot air keeps the tops warm, I think), though the griddle also works really well on the induction.

One thing to keep in mind is that much as your contractor needs to know, he really doesn't. You'll need an electrical circuit for the igniters on the gas, anyway, so have him put in a big enough circuit to run an induction cooktop. Plan the cabinet for the 48", and if you end up choosing a smaller induction, they can add braces to support it. Then you only really need to decide when it's time to put in the counter. Even then, with a space big enough for the rangetop, if you get induction and hate it, you should be able to modify and switch to the gas.

Well, the wiring's a bit different between ignitors, which use 120 V and less current, versus induction which uses 220-240 V and a lot more current than ignitors. So to run both, one would need a 4 wire 220 volt supply and a 3 wire 120 volt supply.

Op doesn't mention age, but at our age, 70's, there no way I would want to clean a gas range and in fact I have a 2 burner DCS cooktop next to the BBQ, (Open burner), fire breathing dragon!!!!, It's not the cleanest now, and I hate when I have to clean it, fortunately it's outside, so we don't have to keep it "pristine".

Our induction cooktop, cleaning is pretty much a "non event" and it still looks like the day we bought it, with very little effort on our part. It also blows the doors off the gas DCS when it comes to heating water, or anything for that matter, and there's no contest between which is more precise, the Induction wins by a mile!

Now, in the interest of "full disclosure", I have not tried to make pancakes on either, but for "general cooking", the induction distributes the heat far more evenly that does the open burner DCS. With the DCS the outside of the pan gets much hotter than the inside, and I must constantly stir that which is in the pan, whilst with the induction, I just "set it and forget it".

Gary

4 wire 240V connections consist of two 120V hots, one neutral, and one ground. Cap off one of those 120V hot wires, and you have... everything you need for a 120V outlet! Of course, you MUST replace the circuit breaker as well, but the point is, it's much easier to go from 240V to 120V than vice versa.

I am another induction convert (Electrolux) and addict. You won't find me saying many negative things about induction on here. That said, I absolutely agree that it isn't for everyone. Though I have never had issues with uneven cooking, unfortunately I can't really help with your question since I have a separate built-in JennAir downdraft electric griddle which I use instead. Good luck with whatever you choose.

Thanks for your comments, everyone! You are making this process much less painful for me. Sahmmy, that combo sounds amazing, but unfortunately won't have room for a 36 +15. I think you need a few inches between the two elements which would put us way over 48. I would love to have both gas and induction though!

Plllog -- thank you for your insightful comments! I have read pages and pages of your comments on previous threads regarding induction and can't thank you enough for all the helpful advice you put out on this forum. I'm sorry that you lost your long post! You raise a very pertinent question -- whether or not I am willing to adapt my cooking....I don't know the answer yet. But I'm glad to know that you find the cooking to be even, and there is a possibility for me to cook with several large pots/pans at once.

Gary and Hvtech (and Plllog and whoever else has induction) -- do you find that the temperature adjustability is as good as gas? I'm concerned that 17 steps (on the Thermador) is not enough to really cover all temp needs for my cooking. By the way, a bit more about me and my needs -- busy mom of 3 little ones who love grilled cheese, pancakes, bacon, and french toast (thus the desire for a griddle!). Love to cook and entertain and have gatherings of 20 or more on a regular basis, so really need a cooktop/rangetop that stands up to high volume cooking.

I find the temperature adjustability on induction to be excellent, much better than gas. Particularly the range of settings: I can simmer much lower than I ever could with gas, and boil water much faster. I have never had issues finding a setting in the middle that I needed. That said, do look carefully at the specs and instruction manual of each induction cooktop you're considering, because some have fewer steps than others. I think the Whirlpool/KitchenAid/JennAir ones only have 9 settings.

My Electrolux has settings between 0 thru 9 and with half steps in between those numbers, IE 4, 4.5, 5~~~~~etc.

I can't recall the last time I needed one of those "Half steps".

Changes in temp that you make happens faster with induction, as you don't have to wait for the gas burner, and its grates to heat up or cool down to the changes you just made. Also you can always go to the "Exact Temp" that you want, (time and time again with induction), IE "4" will always be the same temp, where as with gas, and the way the knobs are marked, (or more the case, "not marked"), it's hard to set the temp to "exactly what you had it set to", last time you used it.

Of course the above isn't really a "Big Deal", as just about all cooks look at the "action in the pan", and adjust the temperature based on what's going on inside the pan, alto those that use gas may peer underneath the pan, just to get the temp in the "ball park range", but what's going on inside the pan is what really determines the heat settings, for both gas Induction and even conventional electric.

What I would do, is google Induction griddle, or induction capable griddle and see what you can find, and find reviews on same. With gas or induction, a "Quality Pan or griddle" in this case, is More Important that the source of the heat.

(IE a cooking vessel that transfers heat evenly and fast), is going to do more to get your pancakes "even", than will the choice of heat used.

I say that based upon using just "El Cheapo" aluminum pans on my gas cooktop outside, where as I mentioned, I have to keep stirring continuously, versus using better pans, (All Clad knockoffs)" with the induction.

I have tested for the evenness of temperature across the better pans, plus no constant stirring required when I use the better pans. I think the copper in the "All Clad Knockoffs" (Emerilware) contributes to the even heat distribution across the pan.

OK, I just followed my advice as far as googling for "Induction compatible Griddles", and I found this thread, which You may find "useful".

http://chowhound.chow.com/topics/827956

Hope this helps!

Gary

Take a look at the Bosch Induction.

Eliasgrace, thanks for the kind words. I'm very glad to have been a help. One thing you should definitely do is make sure you can make an even pancake on a demo unit before you buy. Bring as many of your pots as you can to try it out. When you boil a shallow layer of water, you can see the shape of the inductor, but in real world tests like pancakes it shouldn't be evident. If you have a thin steel or heavy iron or clad pan, the pan itself should spread the heat fast enough to keep your pancakes even, but better to adapt first than be sorry later.

I'm usually not the one to recommend gas, but I really did get the sense from your posts that gas and griddle is really your true love. You can also get a decent quality portable induction for those days that are too hot for the gas or outdoor grill but you want to make some hot soup or pasta for your sunbitten kids, without heating up the kitchen. It doesn't have to be all or nothing. Do you live somewhere that's usually hot? Or somewhere it snows? AGAs (always on) are stupid in the flats of Southern California, Florida, Texas. A Texas friend found the gas range that came in her house insane. If you live in North Dakota, however, or even Illinois, where no matter how hot the Summer is, it doesn't last more than a few months, gas could be a big comfort most of the year.

Re temperature adjustments with induction, I think 17 is plenty. I know from experience that 9 is not. I do occasionally wiggle the temperature up and down a half step here and there, especially when I'm not sure exactly how hot I want the pan, but that's no different than adjusting the flame on gas. Easier, actually, if you're friends with numbers, because then you're working with an obvious distinction, rather than "this much".

Thank you for your responses, everyone! And apologies for my delayed response. My one year old has been sick and keeping me on my toes! It's good to know that you all -- Plllog, Gary and Hvtech -- do not have issues with temp control. That's a relief! I really do love the flame control on the Bluestar -- it would be nice to have that same level of control on induction.

Plllog -- you're right, gas probably is true love : ). But induction just seems so darn practical! Also, another reason to be pro induction in our house is that my daughter gets moderately asthmatic (needs to use inhaler every so often) when she gets bad colds during the winter, and I know that gas emissions (nitrogen dioxide) is bad for asthmatics. We could probably do the gas rangetop and just use the hood every time we use the burners, but with induction, zero emissions!

I went to our appliance store to test out the Gagg Full Surface for the 4th time (yes, 4th!!). This time, I was armed with a new set of induction pots/pans that performed way better than my 12 year old stainless steel All Clad. The cooking was much more even, and although I was more or less happy with the performance of the cooktop, there is just too little space on that thing. I can really only fit 2 large pans on the whole cooktop if I want to place pans optimally over the mini inductors. If I crowd pans, then the cooking gets uneven b/c the pans end up on the edges where there are no inductors.

So now I'm leaning toward going with the Thermador 5 hob and possibly get a Miele or Wolf single Gas hob or Miele Teppan Yaki module. I would love to do the Gagg 5 hob just for the knob, but I love large pans and the Thermador has a 13 inch and 9 inch element vs Gagg's 11 inch and 8 inch elements.

Thank you all for your input and advice, I truly do appreciate every one of your comments!!!

If anyone has any opinions on whether to do the teppanyaki module vs the single gas hob in addition to the induction cooktop, I'm all ears : ).

Okay, the asthma issue is a deal breaker. Your child might not be sensitive to it, but why risk it? Same with the single gas hob. Get an outdoor gas burner if you think you'll need one, for emergencies, etc. Run the hood whenever you cook anyway. :) If you ever miss gas, just look at her smile and say, "Nah."

I'm glad to hear that the induction specific pans worked better for you. And glad to hear that testing the coverage helped the elimination process. Your reasoning for the Theramador is sound. The knob is great, but not enough to get what you otherwise wouldn't choose. For me, chasing the knob got me exactly what I wanted for the size and elements.

I think the teppanyaki might help ease the pain of giving up the big griddle on the rangetop. Will it be big enough for you, though? Maybe another reason to go play breakfast? If your appliance store doesn't have one hooked up, can you get to a Miele gallery? They usually have everything hooked up. It's probably not too different from using a normal double griddle, however, so maybe not necessary.

Maybe what would be more informative would be if you found a cookware store or department store that would let you try out a round griddle, either on site or at home, and see how you like using it for pancakes, etc.. If not, maybe you and the kids could make construction paper breakfast foods, and you could take them to try out on a round griddle in the store. It's more about placement and space usage than the actual cooking, right? While you're looking at them, don't get stuck on the word "griddle". Sometimes, the same item is sold as a "pizza pan" or comal, and a paella pan of the right size might work really well too.

Have you mentioned the side unit to your contractor? It'll need another circuit.

I hope the baby is better soon!

You have probably already read this on other threads about induction, but it bears repeating: pots for induction do not have to have perfectly flat bottoms. I'm quoting one of the appliance gurus, can't remember who.

I have induction. I make evenly cooked pancakes ( only 3 at a time, though) in an inexpensive Oneida non-stick 12" skillet on my 11" hob. I'm glad you had better luck with different pans.

With small children in the house, I don't think the increased safety of the induction vs. gas can be disregarded. Combined with the fume issue, I do think you'll be happier with mainly induction.

I know it's not as convenient as a built-in griddle, but have you considered getting one of those inexpensive non-stick electric griddles? If I had someplace in the kitchen to store one, that's what I'd get for pancakes, et al.

Hello! By the way, Gary, thanks for the link to the chowhound website! Very helpful. Gonna have to check out that All Clad square griddle!

Plllog -- lots of great advice from you yet again, surprise surprise : ) : )! It's reassuring that you agree with my choice of the Thermador....but now I am also considering the Bosch Flexinduction since it seems like it is more griddle compatible. I'm sure I could put a rectangular griddle on the Thermador but there would probably be more hotspots than on the Flexinduction. Have you heard anything about the Bosch recently?

I am still considering the single gas hob...I hear what you are saying about the asthma, but my daughter is generally not asthmatic (only when sick a few times a year) and also I think I would use the gas hob infrequently (maybe once a month for wok cooking?). I would definitely make sure to turn on the 1200 cfm hood full blast and maybe open some windows while I'm at it! Or am I just rationalizing and maybe I should give up the single gas hob as you suggested???? You can plainly see how hard it is for me to let go of my gas, LOL...

In any case, if I were to do the 36 induction cooktop and a single hob (be it gas or electric teppanyaki), do you have any thoughts on what I should do with my base cabs? With the Bluestar I would have done 48" base drawers, and even with the 36 inch induction alone I would do a 48" base b/c I would probably have a 48" hood. But with a 36" cooktop, plus 3 or 4 inches in between plus a 15 inch module, I would need a 60 inch hood but I don't know how it works out with the base cabs! Any suggestions?

Ginny -- I thought of doing the electric griddle, but I can't bear to think of storing yet another large appliance : ). Glad to know that you are making even pancakes on the induction, on an inexpensive pan at that. It can be done -- yes!!

By the way, Plllog, brilliant idea of doing construction paper breakfast foods! My kids are gonna have a blast with this one.