In article
>,
"Jean B." > wrote:

> Hi All,
>
> Today is the day I meet with the kitchen designer, having pretty
> much tackled two bathrooms, and an unfinished floor of the new
> house. The new house currently has a gas stove (both burners and
> oven). My initial thought was that I'd switch to a dual-fuel
> stove--or a gas cooktop and an electric wall oven. I increasingly
> find myself pondering whether I just want a new* powereful
> induction cooktop.
>
> *I currently have a cooktop with two induction burners. This
> Jenn-Air cooktop, which was all I could find back in 1999, is
> pretty feeble, but I really like cooking on the induction burners,
> especially in the summer. In the intervening time, more-powerful
> induction cooktops have become available in the United States, and
> I'd like to see thoughts on them. Over the years, I bookmarked
> quite a lot of relevant into, but recently most of my bookmarks
> disappeared....
>
> Thanks for any relevant insights you can give on this topic. I
> think I'll start here in the interim:
>
> http://theinductionsite.com/hob-make...obs.shtml#SITE

I have one and I can attest to it's
value for cooking. Having said that, you
should see if a real world test is
available. I continually find that when
trying to adjust the temp, if your
finger has any moisture on it at all, it
is difficult to get the sensor to
work...and my finger almost always seems
to be moist when I'm using it.