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Induction cooking
Induction cooktops and modern electric ovens are more efficient and healthier than cooking on gas. Cooking with induction is great because:
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It takes half the time to bring a pot to a boil than with gas.
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Control is fine and instantaneous.
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You only cook the food, not the room (great in summer).
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Wipe down glass, no greasy gas trivets and fiddly burners.
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...as gas, and is being used by a growing number of professional chefs.
If you’re thinking, “oh, I tried an induction stove and it was hopeless”, what you may have tried is the older style glass topped stove that still relied on slow and unresponsive resistive or ceramic elements.
Talk to your local appliance store, they may have cooking demonstrations so you can see the induction cooktop in action! You can also buy low cost single or double element induction cooktops that plug into a normal electrical socket.
Things to consider
If you have aluminium, copper or pyrex pots and pans you may need to change them for cast iron or stainless steel.
Before installing a new induction stove you may need an electrician to run a new power circuit to the kitchen.