<p>We bought this house with a white Kitchenaid gas built in counter cooktop. There are 5 burners, two large ones and three smaller ones for simmer. The large burners, especially the left front one, are being used more frequently because we do a lot of stir frying .It works fine, except the enamel of the left front large burner is easily stained and turn to brownish after few use. It is hard to clean because the enamel is scratched. I clean it every few days and even with the steamer, it takes hours. We are thinking to replace the whole cook top, because the burner enamel cannot be removed.</p>
<p>What would be a better cooktop? Gas or Electric? To get a 220v electric outlet is not a problem, because the circut breaker is right behind the cooktop. Do we have to buy all new pots and pans if I go with the electric?</p>
<p>By electric, do you mean induction? If so, not all of your pans and pots may be suitable for induction cooking.</p>
<p>I’d keep gas and just change the cooktop to something with non-enamel heavy, removable cast iron grates. I like my Thermador cooktop - it is amazingly easy to clean. In addition to cooking, I can make a fire-roasted pepper for salads in no time. :)</p>
<p>Cooktop is gas. It has a black enamel top but it is also covered by a thick sheet of glass which makes it easier to clean. Easier but not always easy. I had electric. ALso a pain to clean. I prefer the gas for cooking.</p>
<p>Mom had induction. Needed some new pans but really liked the ability to clean it so easy. It took her a long time to get used to it though. She was a great cook.</p>
<p>I’ve also had both. In our previous house I had a Jenn Air (electric) radiant heat, glass cooktop. I thought I’d hate it since I was coming from 13 years of a gas stove. I ended up loving it. I happened to already have Revere cookware with a flat disc on the bottom, so was all set with pots and pans. (Lightweight pans without a heavier, solid bottom will end up “warping” on the heat.) When we moved from that house in July, the cooktop was 15 years old and it still looked brand new. Incredibly easy to clean.</p>
<p>The new condo we’re in now has a stainless steel Thermador gas cooktop. I do like the gas for cooking, but I dislike it for cleaning. The ss scratches easily, and Thermador has these star shaped burners that have lots of nooks to clean. </p>
<p>We’re also building a new home (which will ultimately be our permanent/retirement home), so are going through the whole appliance selection process. From what we found, induction is quite costly, and I’d need new cookware. We’re going with gas, but not Thermador. Perhaps Miele, but we haven’t made a final decision.</p>
<p>When I replace my cooktop, it will be with induction. I like the solid top of my electric stove since I can use it for another surface when needed. You do not always have to purchase new pots and pans, you would have to determine what your current ones are made of. </p>
<p>I learned to cook with gas, and I would have gas if it were as convenient and easy as the solid top electric / conduction stoves.</p>
<p>Thermador changed ownership a few years ago and it is not nearly the same customer service oriented company that it was. I have also cooked on both and I prefer gas and used the same pots and pans.</p>
<p>In our area, gas is preferred and therefore, for resale, if this is a concern, is the way to go.</p>
<p>As a cook, I vastly prefer gas for the cooktop. Vastly. No comparison. </p>
<p>As someone who lives in a house without a gas line, I can report that it’s possible to live and thrive with an electric cooktop. I have no idea what people are talking about when they say some pots aren’t good for induction cooktops. I certainly haven’t noticed that.</p>
<p>But you are nuts if you exchange gas for electric.</p>
<p>As I understand it, you’re thinking about replacing your cooktop because it stains easily? Why not instead have a nice cover made that you can drop into place so you don’t see the stains when you’re not cooking?</p>
<p>I love my Viking gas cooktop (with griddle). However, cleaning it thoroughly requires taking it apart and that takes time. If keeping the cooktop clean is a really high priority, you’ll probably be happy with induction, but it’s not as easy to cook with, and stirfries are not going to be as successful as with gas.</p>
<p>Thanks to everyone about the cooktops. Yes, I meant induction burners, not the coil type. DW insist to exchange it into induction cooktops because the esier cleaning, but I maintain Gas cooktops are better, I even want to change it to the commercial gas type, so the burners are more poswerful. Is there a gas cooktop that you can take everything apart and have spares to replace if some thing is scratched? If so, what brand is that? Right now, only the grid, knob and the metal piece on top of the burner can be removed. It is a pain in the A$$ to clean anything. Especially the enamel part.</p>
<p>Some people do rave about induction, but coming from an electric cooktop, I absolutely love the control and convenience of gas. One point for your wife to consider - if you live in an area that ever experiences power outages it’s very nice to be able to use the cooktop, which is not the case with electric.</p>
<p>Roshke makes a great point. We really appreciated the fact that we were able to eat delicious hot food and have tea and coffee during our weeklong power outage a few years ago! Even though the built-in lighter did not work, I used regular lighter to ignite the gas.</p>
<p>My Thermador is 12 years old, and I’m not in a hurry to replace it. I see that redesigned cooktops are all stainless steel with funky burners and grates. Mine is very simple - just 4 round burners with 2 removable cast iron grates that wash easily, and the top is white enamel which is very easy to clean. If I have to get a new one, I will look for a similar design!</p>
<p>BB, thanks for the link re: induction cooktops & cookware. I use a kitchen magnet to test my cookware, I found out all my cookwares have to be replaced except maybe one!</p>
<p>We have gas. Would only have gas, I think it is the best for cooking. Power loss in storms is one reason that has kept me from looking at induction. We have had two stainless steel cooktops. Both are a bit extra to clean but I have not found it too be all that tough. I have a spray I use and let it sit on the surface, then go back and swipe it all up. So far it works really well.</p>