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Originally Posted by DJ's left nut
So this is not dinner, but it's cooking related.
Does anyone have experience with induction ranges? We bought a house and didn't pay much attention to the stove, other than to be bummed out it wasn't gas. We went and found the gasline and realized we could plumb it for gas for just a few hundred bucks.
Then we got to looking at the stove again and realized that it's an induction top. Most everything I read says that they're great and people love them. I'm used to cooking on an awful glass top, conventional electric.
It's obviously going to be better than that but does anyone have any experience on induction vs. gas? We haven't moved in yet so I can do this all pretty easily during the moving period. It just doesn't seem at all necessary as the reviews on the induction are that they're comparable to gas and have a few advantages...and some quirks. I'd like to get some feedback on those advantages and quirks.
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Been a while since I read about them, but I believe they are very fast to heat, safer because they don't heat anything not metallic, but do require specific types of cookware to work.