Wife and I were looking at a new stove and we're now thinking about an induction cooktop. For years, I wanted a commercial grade gas cooktop with an electric convection oven, but would have to get propane installed at the house. Also I remember that gas stoves are a pain to clean. As we have been looking at options, we came across induction stoves, but they have been traditionally very expensive. Prices are now getting reasonable, but we're not sure if that is the way we want to go. We don't know anyone who has one yet.
The advantages are more efficient energy usage, stove surface has no open flame or hot heating element, very rapid heating, solid surface cooktop for really easy cleanup, heating unit automatically goes into standby when you remove the pot/pan and probably more advantages than I can remember.
Main disadvantages, is that induction is still more expensive than gas or standard electric and that 95% of my pots and pans need to be replaced. Induction ready cookware has to be magnetic to work, only my 3 old cast iron skillets would work. Over the years, we have purchased several All-Clad brand and good Calphalon pieces that we really like. We're going back to SS and cast iron and getting away from Teflon and other non-stick cookware. Unfortunately, most everything we have will not work, and replacing our cookware with similar "induction ready" pieces will cost much more than the new stove and then some.
There is also a hybrid stove available that has 2 regular electric burners and 2 induction burners. But if we were to go induction why not go "all the way".
Anyone have any knowledge or experience with induction cooktops? What do you think?