is an induction cooktop really better than non-induction?

Then they'd wind up with a range that is inferior to the induction one he is inquiring about.

I looked hard at induction and ultimately went with gas. I had some concerns about the useful lifespan of an induction stove--how long will it last with very heavy use? Seems that lots of them go into high-end kitchens and see only light or occasional use. I knew I'd be using the heck out of mine, so I bought a BlueStar that requires nothing more complex than a Phillips screwdriver to repair. It will outlast me, for sure.

I've used portable induction burners for cooking demos & have seen them used very efficiently in pastry & chocolate making, where the heat needs to be precisely controlled & much of the work takes place away from a typical kitchen setting. Again, those don't get heavy/hard use, so dunno how long the induction ranges will last.

You've already heard it but...easy to clean and get temps up higher/faster.

Something else to just be aware of.

The first few times you cook on it you will probably burn stuff because that stove will bring more heat than you are used to. Don't be afraid :). Just use and learn. You will fall in love with it just like everyone else.

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Good points. I don't mind buying a couple more pots though. And from what I read black iron is ok? As far as losing power, the Generac will take care of that.

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I use cast iron and my enamel coated cast dutch oven fairly often.

Some grades of stainless work as well

And I think if you wanted to keep some cheap teflon pans around you can use a pot setter

ETA: Here is an example of what I'm referring to

LINK

You could use that so you don't have to do an immediate wholesale cookware swap out

Here is the Consumer Reports take.

Consumer Reports

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Two negatives, you have to use a ferro metal pot (no aluminum), if you lose power like during a hurricaine, you are sol unlike with a gas stove. 

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So I cant use a Magnalite Pot or cook during a storm?


If so I'm out.

While I'm not a magnalite user, I absolutely DID think about post-storm cooking when considering induction vs gas. Of course, depending on where you live, this may not be a valid concern. I just have too many memories/experiences of cooking on a gas stove while "camping" at home without electricity....sometimes for extended periods.

Another thing to note about induction: the cooktops require a few special installation considerations. There must be sufficient airflow beneath/around the cooktop's heat generating components. If you are installing a cooktop, be sure to review the specs w/your contractor...I've seen the airflow issue solved by putting an open shelf below the cooktop (as opposed to a closed cabinet), by installing a pull-out or drawer beneath that didn't close completely flush but rather had a couple of bumpers keeping the drawer slightly open to allow for the necessary airflow. (a cabinet lip/small overhang hid the gap)

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I use cast iron and my enamel coated cast dutch oven fairly often.

Some grades of stainless work as well

And I think if you wanted to keep some cheap teflon pans around you can use a pot setter

ETA: Here is an example of what I'm referring to

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That's cool. Save a few bucks that way. Thx.

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Another thing to note about induction: the cooktops require a few special installation considerations. There must be sufficient airflow beneath/around the cooktop's heat generating components.

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This may be an issue. My electric cooktop sits on an 8x6 island. Below the cooktop is my slide-out pots/pan drawer. Some kinda modification will have to be done if that's the case. I was hoping it would just be a quick switch...yank one out, drop new one in.