If the OP is asking regular electric vs. induction I vote for induction. Since getting my induction cooktop I have gotten rid of my slow cooker, egg steamer, rice cooker, plug in teapot, and many other no-longer-needed compensatory items that I was using because my electric cooktop was so pitifully slow. I put any non-magnetic pots into the "first apartment boxes" for my kids, and I only needed to buy 3 pieces of cookware. I don't even use my microwave anymore bc my induction cooktop is faster. As far as the paper towel discussion goes. I have cooked greasy stuff on top of paper towels, but not left them lingering. The clean up is easy. If I've got something on the stove that the little kids have to serve themselves when I'm not home yet, I leave it on low with a dishtowel underneath. That way if they spill, clean up will be easier later. The other day I made a small portion of mini bowtie pasta for my little niece. Granted, it was a small amount of water, but it was at a full boil in 23 seconds. I think that's amazing.

mmme - I'm very sorry you're experiencing disappointing performance for this important appliance. A couple more thoughts - my apologies again if they're too basic and you've already thought of them - just trying to cover all the bases: 1. When I'm boiling any quantity of liquid and I'm in a hurry, I'll often split it between two pots on two burners - if it's water we're talking about, it isn't necessary to wash the second pot so no extra cleanup. 2. A possible way to improve stir-fry/saute performance on a lower BTU burner is to use a cast iron skillet and let it sit on the burner on high for 5 or more minutes till it's really smokin hot. Do not put the oil in the pan beforehand or it may hit its smoke point; add the oil very carefully right before adding the food which will normally cool the pan enough that the smoke point isn't reached. Because cast iron is a great conductor and retains heat well, you can get very good searing/browning during those first 3-4 minutes (after that not as good but a lot of times it's enough to get your desired results). If you happen to be using the oven at the same time the cast iron skillet can be pre-heated in the oven and will then only take a few extra minutes on the burner to get good and hot (please remember not to grab the handle with your bare hand after it's come out of the oven - been there/done that/not fun!) 3. Would you want to consider, down the road & depending on space & layout, purchasing a single induction burner to take care of those times when you really need the extra speed & BTUs? Best wishes - hope at least one of these was helpful. RE Whoever heard of making pasta or corn on the cob with a covered pot of water? You don't have to make the pasta or corn with a covered pot, just use the cover to speed up the boiling process (which is generally what takes the most time and energy). This helps insure that you are cooking with closer to the same amount of liquid you started out with and does also save a little energy & help keep your kitchen from getting as hot and humid in the summer.

I have had gas and electric ranges over the years, but for the last 30+ I have cooked on electric until I moved and our new condo had a gas range. Everyone was all agog over it and told me I would LOVE the gas range that it was so much better than electric. For the last 20 years before our move, I cooked on smooth top electric ranges and loved them! But everyone kept telling me gas was better. Turns out, I DO NOT love the gas range. It doesn't boil water as fast as my electric one did and seems to take forever to preheat the oven. And I've had a hard time adjusting to the fact that if I don't use hot pads to remove my pans off the stove top, I'll burn my hands. And don't leave your stirring spoon in the pot for more than a second if you don't want to burn off a finger or two. My cookies don't rise -and they're either not done enough or too done, can't get it just right like before. AND the worst part is cleaning it! That's the main reason I switched to a smooth top all those years ago - they take a little getting used to the different cleaning method, but when you learn the tricks, they're a breeze compared to the old coil or this gas behemoth! It takes me a good hour to clean around all the burners and try to be careful not to get cleaner or food down those little slots around the sides. And even using a degreaser detergent, it still looks greasy after going over it several times. Give me my smooth top back! . . . where I can just scrap off the burnt on food with a razor blade - or if there isn't anything burnt on, I can just wipe on a little cleaner and polish it off with a paper towel. When wiping down the countertops with a little dish soap, I can include the stovetop and keep it sparkling clean on a daily basis. I have severe arthritis in my hands and moving those heavy grates off the top and then the cleaning around all the little places is just a little too much for me (not to mention getting gunk off the grates). That is why, after 2 1/2 years of trying to get used to it, I have decided to replace my gas range with a brand new smooth top electric range. People tell me I must be CRAZY because I'm the only person they know who prefers electric over gas. The only thing I will miss is turning off the heat immediately when something boils over. So I will have to get used to moving the pan off again. But it's worth it to me to clean up a boil over on the smooth top vs. the gas burner-cover-slots thing. AND I'll have my wonderful convection oven back and maybe my cookies too!

I don't have induction, I have a gas range, so don't have the experience with induction to recommend it or not. I do know though that many people have to buy new cookware when they buy induction, because not all cookware works on induction, so the OP needs to be aware of that. If the OP is determined to have a white range, then I would recommend the GE double oven white electric range. It's not induction, but it has the advantage of two ovens in one. Since the OP does not cook often, I bet the smaller oven will get used the most, a great convenience. GE Double Oven Electric Range - $1200 with black top and knobs GE Double Oven Electric Range - $1500 with white top and touch pad (not knobs) I prefer knobs - easier to work with. If I were choosing between the one with knobs or the one with white top, I'd choose the knobs, no question. You shouldn't be concerned about the black top. No one will care or notice.