We primarily cook on induction and (for us) it solves all of the issues with traditional electric and all the issues we have with gas. It can really be the best of most worlds (efficient, fast, precise, easy to clean). I do understand that there are a few edge cases that induction doesn't handle (legacy or specialty cookware, recipes that need a literal open flame).
That's nice to hear. At some point I will likely upgrade. My cooktop and oven are on different circuits and my cooktop is currently on a 10 Amp circuit. Every induction cooktop I've seen so far demands either a 15 or 20 Amp circuit, so the upgrade isn't going to be as simple as I'd wish.
