In my experience induction is wildly worse than gas for the cooking experience in just about every way. I'm very surprised to see the opposite suggested. It's

In my experience induction is wildly worse than gas for the cooking experience in just about every way. I'm very surprised to see the opposite suggested. It's slower, less flexible, makes some styles of sauce making impossible, and probably worst of all - invisible. Has there been some quantum leap in induction cooking I haven't experienced?