We upgraded to an induction cooktop from a resistive electric coil one last year and we love it. Pots heat up fast, to the point that we make sure to have every

We upgraded to an induction cooktop from a resistive electric coil one last year and we love it. Pots heat up fast, to the point that we make sure to have everything prepped and ready to go, because we're not going to have time to do one or two last things while waiting on the pan to heat. It's also very responsive - I can have a pan of water on a rolling boil at 80-90% power, then turn it down to 40-50% power and it drops to a simmer instantly. It feels like cooking with magic. After using it for a while, I'd go as far as to say that if I bought a house with a gas stove, removing that in favor of an induction range would be pretty high on my priority list. Safer, better for air quality, and the occasional spill is much easier to clean. Not being able to take proper advantage of a wok is a little annoying, although I've only tried it with a relatively small stainless steel one. I'm betting a flat bottom carbon steel wok large enough to fit the 12" burner would work better, though.