<p>Just wondering who has experience with Induction cooking and what do you think? If getting new appliances should i consider changing to induction?</p>
<p>induction cooking is amazing. Boil water in just over a minute; bring a whole big pot of water to boiling in a few minutes as opposed to 20 minutes with my old electric. Can’t recommend it enough. Clean, safe, quick. Used to microwave everything; now induction is just as fast and retains the heat better in the pots.</p>
<p>I am in the very beginning stages of planning a(nother!) kitchen remodel and am wondering the same thing about induction cooking. I am contemplating buying a single burner unit to try it out. I do love my Viking, but the speed of induction is very compelling.</p>
<p>I have an induction cooktop that we put in about 5 years ago. There were very few available and I really wanted induction over gas. I do love my induction. It is a five burner Diva de Provence. It cost way too much, there are more reasonable alternatives out there now. </p>
<p>The good:</p>
<p>Boiling anything. Very fast.
Many heat settings for good temp regulation.<br>
Clean Look. Easy to clean. This was important to me. I am not a fan of the chunky, gloppy gas burner look. </p>
<p>the bad:</p>
<p>Heat distribution on some of the larger burners is a little uneven for me. Shouldn’t happen but it does seem to. It might be the pans.</p>
<p>I did my research on gardenweb kitchen forums. Good luck.</p>
<p>I put in an induction cooktop last year and love it.</p>
<p>Aside from boiling is cooking very different? Like what about simmering or slow cooking? Rice?</p>
<p>I’ve had an induction cooktop for about a year, and I love it. I agree with infrmdmom’s list of pro’s, but not her con - I have never noticed any unevenness on the burners. But I have very good pans (All Clad stainless), and I did notice a huge difference in cooking when I switched to them 5 or 6 years ago. </p>
<p>The speed of boiling water is amazing. The temperature control is great, similar to the gas cooktop that I had before. I love the absence of open flames, which always made me nervous. And you know that nothing outside appropriate pans will heat or burn? You’ve seen the photos of pans cut in half, with an egg broken over the split, one half cooked, one half raw?</p>
<p>The one bad thing is that I was able to use my gas cooktop burners as a place to put hot pans from the oven. The induction cooktop doesn’t work for this. </p>
<p>I will never have anything else but induction, if I can help it.</p>
<p>This is very helpful – as I know almost nothing about induction. why can’t you put pans from the oven onto the induction cooktop? Would that damage it? That sounds potentially promblematic as my kids like to cook alot-- will have to completely retrain in order not to have an expensive mistake?</p>