We have induction which we love ... far better than traditional electric glass top which I don't recommend. I use cast iron on it all the time...but only after I had DH take each pot and de-burr it...grind off any rough spots as any sharp or rough bit on the bottom will scratch the glass.

You do not want to slam the pots on the cooktop for sure, but to place them on, no problem. One nice thing about the glass top, besides being much easier to clean, is that it adds to your counter surface area.

If you go electric, go with induction - it has much more control (like gas), and is safer and easier to clean. Also, you can, if you like, put something between your cast iron and your glass top while you cook - either paper (like paper towel or newspaper) or a thin silicon sheet. I use cast iron on my induction stove frequently, but I didn't come from frequent gas cooking so I can't comment on the change. I have a countertop oven to use for small things, and I save my large oven for baking or entertaining, but the Cafe induction ranges have a double oven.

I agree with Annie, If you tend to move your cast iron pan often, I would skip a glass top.

I love my induction stove, it sets on one edge of my glass top oven.

I don't use cast iron daily, but I don't have any problem with it on my glass top when I do.

I've cooked on gas stoves all of my life until we moved into our present home. I was very apprehensive about electric cooking. I prefer it over gas. It does have a learning curve though. My camp has gas and I wish I could switch it to electric, but there isn't a plug for it.

I've never heard of having to get a permit to replace a gas stove. Where do you live?

As mentioned, the only 'danger' with using cast iron on a glass stop stove is scratching it, or dropping the skillet onto the cooktop. Other than that, it cooks just like any heat source.

People on the cast iron group ask all the time if they can cook on a glass top stove, yet most of the feed is filled with cast iron on glass tops. Heat is heat, whether gas, electric or propane.

" If you tend to move your cast iron pan often, I would skip a glass top. "

If you want to shake or slide a pan (even a cast iron pan) on an induction stove top, put a piece of paper towel between it and the "burner" to help it slide -- that's what I do when making popcorn (which involves a lot of pan-shaking on the stove).

I bought a GE glass top range in 2019. I replaced an older coil stove that I loved, but the circuit board died and it could not be replace. I DID NOT want induction. I would of had to replace all my pans, not the cast iron, but the others. I did not use my cast iron for the first year, because of the warenty. I did start after that and I have had no problems.

Yes: "Heat is heat, whether gas, electric or propane" but how it performs is a function of the technology involved. Induction responds as quickly as gas, and I can boil water in under a minute yet turn it so low that butter will melt but won't burn and sauces won't boil. Coil electric takes a long time to heat and a long time to cool so a lot of time it's moving pots off of burners to cool them down if they've gotten overheated. And induction just heats the pot so is very energy efficient.

Induction. I am back to gas and miss my induction cooktop for about a million reasons. Induction is cleaner, no fumes and a simple wipe down after you are done cooking, one smooth, cool, so no baked on mess, surface. Temperature control is quick and precise. And no wasted energy. The food gets heat, no the surrounding area.

Jumping up to induction is a leap that I am not sure I am ready for. Even going electric is a leap for me. I prefer a flame to cook on, but circumstances being what they are........

It is ridiculous to have to "pull a permit" just to replace an existing gas range. One problem that I know is not up to code is the fact that currently the flexible gas line runs through an existing cabinet. The gas cock is in a place that accomodated the previous arrangement where the range set. The flexible hose goes into and out the other side of a base cabinet. The cock is easy to get to turn it off and there is nothing that hampers the line or touches it as it exists the other side of the cabinet where the stove now is. We moved the position of the stove over one base cabinet distance and that is why. So why do they make 6ft long hook up hoses if not to run a distance. It is not as if it were hidden behind a cabinet. You open the door of the cabinet and there it is. it is not like it runs through a wall.

The range now the guys went ahead and hooked it up that way, but would not sign off on it. That was at least 25 years ago and there have been no problems with it. It is easy to reach the off to turn the gas off but it is not code. I understand that but not the permit to simply hook up a new appliance to an existing hookup that already meets code.

I dont think that we would get another installer to do this and we would have to make some changes that would be even more than that $500.

I dont understand a need for a permit for an existing hook up. But, our situation has some caveats to it.

We live in a Maryland suburb of Washington DC.

I have replaced the ingniter in it twice, and one of the burner controls has some issues that I cant fix because it requires removing the top of the stove and, after all these years, the screws holding it on are no longer removable. It is just old and in need of replacement.

The only electric ranges that have other than glass top are the low rent ones. I want something decent but I dont need it to be the best. I dont have another couple of decades left to use it. And, the entire kitchen needs an up grade so no need for resell value. I just want something decent to serve me for a couple of years until.....whatever. i just dont think that we can stay here for too many more years.

I agree, I like the responsiveness of induction; I have a portable induction cooktop. Easy to clean and heats up only the food.

I've often wondered how hot it must get standing in front of a gas stove.

There are several types of cast iron cookware. Some have a level bottom. Others made for gas the center is thicker so the inside of the pan is level but the bottom center is lower than the sides. There are some that have a separated ring foot on the base. I have had all of those. Some would work on glass but may be better for oven usage.

The difficulty with glass tops is they can be scratched if you slide the pan. I suspect the induction ones after years of use will also develop scratched areas. Since my glass top is around 20 years old I have scratches.

My electric stove has a rapid boil on two of the burners. It boils water faster than any gas stove I've ever owned or presently own. My hubby even commented on how fast it boiled when we moved in. I also like you can turn it so low it just keeps food warm without worry of it burning.

I have a Wedgewood gas stove in my main kitchen, and a Fisher Paykel induction range in my ADU. I like both, but there is no question in my mind that induction is superior in function and is the way of the future. Amazingly responsive, heats the food, not the room, no fumes. Safer, because the burner turns itself off if no pan is present. Cleanup is so easy! As for scratching, mine still has none. I put a paper towel under the pan I’m using to catch drips and it prevents scratches as well, including from my cast iron pans. I did buy a few new pans, as my 30 year old All-Clad were not made for induction- but nowadays almost all pots and pans are induction-ready. I love induction (and I also love my refurbished vintage Wedgewood gas stove, for different reasons). I can’t understand why anyone would choose to buy a new electric stove that is not induction.

claudia: "Jumping up to induction is a leap that I am not sure I am ready for. "

You will be making a leap, IMO, for the worse to go from gas to electric coil. If I were you, if I'm making a leap anyway, I'd rather make a leap for the better to induction. And induction loves cast iron.

I should clarify, I have a glass top stove and bought a single burner induction unit. I use both daily.,

My next stove will have a double oven. Not that I really use mine a lot anymore anyway.... I use a turkey roaster, slow cooker, instant pots and smoker more than my oven. OH, and I have a Kalorik air fryer that has 7 functions, including oven so maybe in a way I do have two ovens... lol

My stove is a 22 year old Kenmore. I've had to replace a couple parts and I'm so thankful for that! Sears is not in Canada anymore and I love my Kenmore appliances. My son talked me into the glass/ceran top stove and I was afraid I wouldn't be able to use my cast iron frying pans. but I do, almost daily. Just do not for the life of you drop it on the stove top...... Knock on wood, I've yet to do that. A bigger must for me is the self clean oven. I haven't had to use oven cleaner in 22 years and it's been a back breaking life saver!

I use cast iron on my ceramic cooktop...just taking care that I don’t drop or drag the skillet, pan or dutch oven. Not a problem in over ten years!

I have decided that I wont let a few cast iron skillets make my decision for me.

I think it might be fun to have a new range and maybe a couple of new pieces of cookware. Maybe it is time to retire my old skillets and make different use of them. I can still use them with care and stil use them in the oven.

I have a model in mind that I am looking at.

It is going to be so much less hassle than trying to get a gas hookup.

Time for a change!

I just have to make sure that the electrical hook up is still good. There is no reason that it shouldnt still be good. No one has done anything to disable it for any reason as far as I know.

Gonna be easier and be a change.

Also the water heater is misbehaving and we really need a toaster oven.

Things just dont last forever.

I love my cast iron but I can change.

Had a glass top and did NOT like/. Cook all the time with my multiple cast irons/

I use cast iron on my glass top almost daily. I haven’t had any issues, even with a 14lb pot.

I have a glass top. I use cast iron on it with zero issues.

Just going by my experience (always a gas range, cast iron cookware every day), I think it would be hard to suddenly have to place those heavy pieces with care. I slide mine around on the cast iron grates all the time. Also, I don't know how old you are, but to me it feels like the older we get, the heavier our cast iron cookware gets too. This can make it harder to handle with any kind of delicacy.

Have you ever cooked on an electric range? You might find it so disappointing. I don't know a thing about induction though.

yes, I have cooked on electric, but never a glass top. After over 50 years of cooking, an electric burner is not an unknown entity to me. I know enough of the difference to understand that I have always preferred a real flame.

but, I am getting older and I need easier choices.

Putting in an electric range is the easiest thing to do now and I dont really see us staying here for too much longer. If I were expecting another 10 years here, I would do gas.

Weighing in all the factors , it is really making sense to go electric.

Not having a flame might be a safety feature for us now.

It is not my first choice, but may be the best choice for me at this time.

A gas flame is the best, I agree.

Much new construction is all electric now. The reality is that it is probaby easier and cheaper for the developer to do all electric.

At least we still have a gas furnace.