I certainly do, and I also think that the MB is a different kind of product. BUT ---- there are variables that can affect different people differently. One of them will be your own sensitivity to the noises. I can tell you that the MB units --- I have a MB Model # 6200 -- are far noisier than any built-in induction cooktop or range that I have used over the last three decades. As discussed above, there are two noise components and they can play out differently for different folks. One noise component is the electronics' cooling fans which are usually pretty quiet on most induction ranges and cooktops. Not so with the portable units. I'd say that the cooling fan in my MB 6200 is a lot like the middle setting on my range hood or like being right next to the multiple-fans in the tower of my video-editing workstation. Now, some models of cooktops and range cooling fans will be louder than other models, but even the loudest I've heard has been about like the cooling fans in a laptop computer on the other side of the desk. There are you-tube videos where something has gone seriously wrong with an induction cooker and the noise level is as high as with the MB and sometimes worse. Those are products in need of warranty service or replacement. Noise component two is a combination buzzing, whistling and ringing (what I call "BWR" noise). This is noise that I rarely hear when I've used my pans on an induction range or built-in cooktop but which I find distinct and annoying when some of those same pans are used on my MB unit. With disk-based pans -- a Sitram Profissiere (disk-base) 3 qt. sauce pan and a Kuhn-Rikon pressure cooker -- the BWR noise persists for as long as the MB is heating. After about three or four minutes, the BWR does falls to about the threshold of the sounds of the cooling fan and the sound of the water boiling. If I pay attention, though, I notice the BWR for as long as either disk based pan pan is in use on the MB. With All-Clad pans and Circulon Premier Pro (anodized aluminum with magnetic steel disks inset into the bases), the BWR noise persists for about a minute and then falls below the noise threshold of the cooling fan and water boiling. With cast-iron, I don't notice BWR noise at all with the MB. A couple of years ago, I had the chance to run these same pans on a GE PHB925 range (which has been supplanted in GE's line-up by the PHB920). No perceptible noise for me except with the disk base pans and that noise quickly faded as the pans came to heat. It would have been completely masked by a hood-fan if one had been running. With the other pans -- zip, nada, etc. Again, however, it is your ears that matter, not mine. Note the diversity of comments above. Best to seek out a demo of a countertop or range in to test it for yourself, if that is at all possible. This post was edited by JWVideo on Thu, Jun 19, 14 at 21:55

As someone who will never, ever use anything but gas, I must say that induction sounds pretty good. It sounds like the right choice for many people. I've told friends to consider induction for their kitchens, and told them what I know about the technology. When we put in an in-law suite downstairs, I would like to use induction. My preference for gas in my kitchen is for reasons that are quite idiosyncratic. Most of my cookware is French copper. I like round bottom woks. And I want more heat than I can get from either an induction hob or a residential gas cooktop (but I can get it from a commercial gas cooktop . . . ) Finally, the advantages of induction just happen to be not that important to me - I don't care about a spotless cooktop, I'm not nervous about heat or open flame, and I don't get too warm from cooking with gas.

I use a round Lodge cast iron griddle on my induction cooktop. Its perfectly flat on the bottom -- no ridge. I think you could use a rectangular griddle to span two hobs if you could find one that was flat. The nice thing about cast iron is that it holds heat so well and if you preheated the griddle on the burners long enough you probably wouldn't have cold spots. It also depends on the burner configuration. My 36" cooktop doesn't have 2 large burners next to each other to bridge. I'd have to bridge 1 small and 1 large. With the continuous grates on a gas stove I think you get better overlap of the flames for bridging. I've never used one of those disks. I read some reviews where they don't work so well.

Induction cooktops usually have a "boost" mode for at least some of the hobs. Boost will increase the power on one hob by diverting power from an adjacent hob, but only when the non-boost hob is on a high setting. Maybe that's what you're asking about? The hob with decreased power still works fine, it just can't reach the highest setting while the other hob is on boost. The actual decrease may differ depending on the brand. With induction, I rarely find a reason to use boost because pans heat up so much faster, and pan contents reach boiling within minutes. The few times I used boost, it was for a short period of time (e.g. bring a huge pot of water to a boil quickly) so the decreased power on the other hob was brief and didn't interfere with meal prep. As others have said, it comes down to what feels most comfortable to you. With a small investment of time to learn induction, you can get it to do just about everything that gas does (except char peppers or marshmallows). I've never burned milk when bringing it to a boil with induction, chocolate melts beautifully even when I forget about it, and I can get super crispy skin on fish filets without overcooking the flesh.