There's also that portable induction cooker from Viking. If you live in an apartment or don't know if you'll like induction, you could buy it and try it for a few years. It's $550 so it is pricey.

Induction is the most efficient way of cooking when you just look at the amount of energy you put into the cooker and its output (ie how fast the water boils).

But when you take the efficiency of generating and transporting electricity in account then cooking on natural gas is about 15% more efficient (source: Dutch consumer magazine). Maybe the situation in the USA is different though. Here in the Netherlands most homes are connected to the national gas grid (no need for propane cylinders near your home).

Anyway, induction cooktops rock (I own one), except for stir frying with a wok. I'd recommend a cooktop with builtin timers that will switch off the heat when done, very convenient! Induction cooktops have very little residual heat so the food will not continue to cook (or burn!) after the power was cut.

Very interesting, Peter, thanks very much for your contribution. There are always other levels of detail to look at, and I appreciate you bringing it to forefront. I'm going to keep my eyes open on this.

I like that Viking Portable Induction Cook top. If you have an outdoor patio and barbque set up, how great is this to take outside for an additional burner for sauces or whatever to complement the b-b-q. Don't forget to put away when done.
Susan, what did the Bosch people say about the cookware. What can't you use on an induction cooktop? I fear placing a heavy Le Crueset frying pan on it for fear of dropping it and cracking my cook top!
Also, how do they ware over time? I visited a client's kitchen and noticed her glass cook top surface was discolored and ...kind of crusty looking, maybe burn marks. I wanted to ask her what happened there but alas we were side tracked with other things!

De Dietrich will be coming out with a true zoneless induction hob soon, one that detects any pot irregardless of size placed on the glass surface.

I love the induction hob. Will definitely incorporate it in my next kitchen.

Laurie, the chef mentioned a particular brand of cookware. I recorded the event, so I have to go back and listen to what he said. It may have been this one:

http://www.demeyere.be/default.asp?CID=957&SLID=1

All Clad is also making cookware for induction. Le Cruset works too, as far as I'm aware.

Laurie, was the glass cooktop electric or induction? That could make a difference. But, then there is always the scratching problem too, you're right about "time" on glass cooktops. At the demonstration, the chef put a town underneath a frying pan, which could work well for iron cookware I suppose. Some of them are so powerful, I don't think the towel underneath would make a difference, just turn it up higher to compensate.

blackc, THAT sounds amazing. I have to see if they're in the U.S.

Yeah, I'll tell you, I'm thinking more and more of induction for my next cooktop too. I just have to feel comfortable with the "wearing" of it. I think that's an issue for many people.

I could be very much in error, but reading quite a variety of consumer reports, induction cooktops have lots of "bugs", very pricey, break and cost an arm and a leg to get fixed. I really haven't read one decent independent review on any of them.....this from consumer reports and others....gas cooktops are still rated the best generally....but maybe things have changed in the last year or so....

Well, I will shortly be a guinea pig. I think I'm going to get an induction cooktop very soon when I redo my kitchen. That will be one person's opinion...Thanks for your comment, it's good to hear other opinions. Basically, I'm an optimist, and have not heard issues of breaking.

Love my Bosch induction cooktop!

I need to replace my induction cooktop and came across this site while researching. I am replacing a Kenmore, which I have had for a little over a year and really love it. The only reason I am replacing it is that I pulled my huge cast iron skillet out of the cupboard and in the process of placing it on the cooktop it slipped out of my hand and nicked the edge of the glass cooktop (the surface is raised about 1/4" above my countertop.) The nick has now spread into a crack extending all the way across the cooktop. I may replace it with a new Kenmore model, as I had no other problems with it, but first I'm looking to see if there is a model available with a protective stainless frame around the outside edge.

I wanted to respond to "review hound" and say that cooking with induction is really, really wonderful. Cooking is my hobby and I love the way my induction cooktop responds to temperature adjustments. The heat transmits instantly so that cooking begins immediately. And if a pot begins to boil over there is no need to remove it from the element, as a simple touch on the controls brings the temperature down immediately. And because the only heat on the cooktop is that which is transmitted from the cooking utensil, any food spills are not a problem because they don't have a chance to cook on. I live in a woodland setting and do not have natural gas available, so it's electric or induction. I'll take induction over electric any day!

Regarding induction; will I still get the nice carmelization (browned bits) at the bottom of the pan? Since microwave ovens do not 'brown' food, I was curious if induction cooking had the same draw back. Thanks for your help!

To run_annie: Yes you still get all the benefits of cooking with gas. The only difference is that only the pot is heated so when you lower the heating setting, the change in temperature is almost instantaneouos. In fact, if your not careful, it is much easier to burn something since the heating is so fast.I own an induction cooktop and love it.

Induction cooktops are stylish and modern...cook tops heat up quickly, and stays cool to the touch making it ideal for any kitchen.

Asian cooking relies on woks. (Asia is also booming and people are living western middle-class lifestyles.) Any way that these can be used for round-bottomed woks?

Thanks.

TWu, yes and no.

Induction cooktops are basically ceramic glass tops with magnetic induction coils beneath it (instead of heating elements that turn red, as on standard electric smooth tops).

So for most flat induction cooktops, the answer is No, a round bottomed wok will not work/heat well.

However, there are specialized wok induction units that Diva and several other induction cooktop manufacturers make which are concave and do accept a round bottomed wok. They are expensive but do work.

However, there is an alternative cookware to try on a flat induction unit. Look at the Le Creuset "cast iron wok"--it has a flat bottom that rests on the induction cooktop (so it will heat well), but the cooking surface is rounded like a traditional wok. It is expensive but has a great design and cooks well ---if you preheat it before cooking.

The LeCreuset wok with its rounded cooking surface is probably better at recreating traditional wok cooking than the flat bottomed All Clad stainless steel wok.

Both LeCreuset cast iron wok and the All Clad stainless steel wok will work on the induction cooktop. Woks made of aluminum will NOT work/heatup on an induction cooktop. I don't think carbon steel will work on an induction cooktop, but check with others about this detail.

Fissler is coming out with a wok that can be used on flat induction ranges. Check out www.fisslerusa.com. If it's not on there now, it will be soon.

I've been using an induction cooktop - 36" Kitchenaid - for a over a year and I LOVE it! I always used gas previously for the infinite control available on temp - but it runs a far second to induction. While I had to buy new pots and pans (old ones for the "outside" BBQ kitchen and kids as they move out), it was not too bad. I started with a basic set of Kirkland SS from Costco and added other pieces as prices and money allowed. I'd never willingly go back to gas when I can use induction. I am cooking more, and enjoying it more also. The cleanup is a breeze, something I really appreciate. My gas cooktop looked like something the health board would close down with my boys and husband cooking, but not cleaning. Even they can't make a mess now. I highly recommend induction.

does anyone have a kenmore slide in induction range...thinking of getting one but would like some feedback. thanks

Before purchasing GE Profile 30in Induction cooktop I used for several months a single inexpensive induction burner Berghoff (http://reviews.overstock.com/9876/2013888/reviews.htm) An amazing versatile portable stove that can be used and stored away and also ideal for apartment living. It has multiple safety protection functions, built in safety sensor and auto power off while not in use or timed out. The best feature is auto power-off, that will switch the burner off after set time. You can go on with your things, do gardening, and not worry to burn pots while away. I wish all manufactures of cooking appliances should take a note and provide automatic switch off for at leas one burner on build-in cooktops. Couple of months now we use GE Profile Induction build in cooktop, I realty expected to have auto switch-off on this cooktop. Yes, it has a timer but this is not of much help if you walk out of kitchen and your pots will burn if you forget to watch. I am happy with GE Profile induction cooking but would be happier if it would have auto switch-off!!! I gave away all aluminum ware. The hardest part was to find pressure cooker that was magnetic, not all stainless steel pots are. I was walking around with a magnet for testing and finally I found it in a German delicatessen store, a pressure cooker made in France and specified for Induction cooking. Induction cooking is fantastic, however in Canada still far too expensive!!!