[stevenvillatoro]

I've had my induction cooktop for three years. No way I'd ever go back to anything else. It beats gas in every aspect except for roasting veggies on a flame. It's faster to warm up, and cools quicker when reducing heat. Surface cleanup is simple with no bulky metal burners – a huge plus. Heat zones can't catch anything on fire or burn/hurt someone. Built-in timers mean that you can start something and it can turn itself off when done.