Comment Re:Have you ever tried cooking on an electric stov (Score 5, Informative) 369
I have used four methods: Gas, conventional electric, infrared electric and induction. Induction is my preferred method by a huge margin: fast and powerful like gas but much easier to regulate, e.g. if you want to simmer something for hours: I always found that to be tricky with our gas stove, no problemo for induction, just set it on 2-3.
Not only can you smoothly regulate the power (our stoven has 17 different levels), it also reacts instantly: whenever something is overcooking turn it down and it stops almost immediately, like gas.
You need (cast) iron cookware (most pans sold in Europe have an iron core and are thusly compatible with induction), it doesn't need to be flat: my 2 frying pans are cast iron, I heat them up to a high temperature which makes them warp a litte. No problem with induction. Then I use oil or butter to sear/fry/roast my ingredients, works like a charm! No "non-sticking" pan necessary, my iron pans will last a lifetime (much like a "seasoned wok"). We always had to throw away our teflon pans cause they tend to wear out after 1-2 years, plus I was always a little bit worried that some of the teflon ends up in my ingestion track.
Our induction stove has a boost setting which increases the output even more, that's handy when you want to heat up water for pasta.
I would strongly recommend to use a stove with knobs, I loath that touchscreen stuff. Our cooktop is combined with a stove, that's why it has knobs. Fancier cooktops do have knobs as well instead of a touchscreen. With a know I can almost blindly regulate the temperature and it always does what I want even if I have wet/greasy/cold/whatever fingers.
Just my 2 cents