Due to a recent-ish move, I have gone from ~20 years with a gas cooker to induction (with about 6 months of halogen in-between). Induction is pretty good. It la

Due to a recent-ish move, I have gone from ~20 years with a gas cooker to induction (with about 6 months of halogen in-between). Induction is pretty good. It lacks the visceral feedback of "how hard am I driving this specific ring/cooking spot right now" that a gas flame has. But, it probably offers more precision. Not tried a wok, yet, though.