3 month check-in on our new induction range coming from long time gas owners

quick background - wife is a very good cook; CAD is a hack. but i do try; so the move from gas to induction was a big deal...but she made the decision so i wasnt on the hook if it didn't work out.

summary - we love it.

details:

- first my OCD favorite was the fact all our emerilware was semi-trashed, stained, the copper layer was tarnished, cast iron cookware had layers and layers of carbon crust on the outside that i was always chiselling off...the induction virtually ***ELIMINATES*** this forver. the fact its magnetic and simply passing the heat into the metal of the skillet itself means there is never *ANY HEAT WHATOEVER* attacking the outside of the cookware itself. at worst, you would burn the food inside the pan, but never anything to mar the outside again. clean it really good once..and it will shine forever!

i can't underscore how nice it was to clean and chisel off the carbon from our cookware knowing it will never come back. this alone is a huge win.

- second, yep it heats fast. not only that but i don't have to ever guess what temp to use for boiling; i turn it on MAX then when the water starts boiling (2 cups of water for rice takes an insane 20 seconds to boil) and a full pot for pasta takes about 45-60 seconds. just absolutely nuts how fast it is. Then once its boiling, i know to set the 'burner' to '7' and it will never boil over. precise, and perfect every time. BONUS - the handles of our small pots don't turn into BRANDING IRON HOT BARS OF HELL because there are no flames under it to heat them up so i can just pick it up and dump the pasta in the sink without looking around for pot holders. amazing. still cant get used to the handles not being branding irons. i touch them first out of habit to see if they're going to burn me.

- clean up; just a simple hit of sprayway and a paper towel and the glass surface is gorgeous and mirror-like. because the cooktop never gets hot, there is no build-up of shite on it that you have to scrape and scour trying to make the surface look glassy again; nope...its 10 seconds to return to a mirror finish. and you can do it about 15 seconds after taking the boiling pot off..there's a tiny bit of residual heat from the bottom of the pot, but that cools instantly once you remove it.



- cooking; it really does a great job; there are 9 levels of heat plus "P" which is turbo to boil water quickly + 3 'reheat' settings which range from 105 degrees to 180 or so. we haven't remotely come close to ruining/burning any food. so easy even a caveman can cook and all this 'YOU WILL HAVE TO BUY ALL NeW CoOKWaRe' fear mongering wasn't true; everything we have works just fine.

- oven; i guess this is more of an "AGA" thing than anything to do w/ induction but the oven has about 8 different settings and everything comes out perfect. i can't remember the last time i had an oven that didn't burn the bottom of cookies and biscuits. this oven is amazing. perfectly brown top and bottom. also being a 36" its got so much freaking room to put stuff in it.


- tl;dr 10/10; anyone looking to replace their range should give induction a look; at least hit an appliance store and try it out for yourself.