It was worth it for me

[Old Crank]

When we moved into the flat we bought I got the 90 cm cooktop, induction, and the 90 cm stove.
Had to buy a semi custom case for the stove to match to Ikea cabinets. But I was tired of juggling around dishes in the standard 60 cm ovens and not having a big burner for stocks and stuff.
This time I got a 14lb turkey and the stuffing into the oven with room to spare and now have 4 burners free while the turkey stok is cooking.

[yorkster]

1. I've got a gas cooktop and an electric wall oven.

This was a redo of a 60s kitchen in a small ranch we bought a few years ago.
Now we're looking to further downsize and both small houses and condos seem to be induction.
I love the cooktop. It's got 5 burners with a large one in the center.
It's also handy as the wall oven is on the opposite wall from the cooktop so we each have room. I like the precision of the electric stove for baking, etc., but also love the gas cooktop for quick dinners.
We may end up just staying here for several reasons...don't want to leave Maine. Mass would be the other choice, but pricey...

[marble falls]

3. I like our electric oven, but I cannot get electric stove tops down at all. The induction top is better, but ...

... gas is so much the better. We have gas heat and water heater, but the builder didn't stub gas for the kitchen which is right next to the water heater and and across the hall from the furnace. What was on his mind.

We did learn a lesson: we should not have gotten the solid black stove top.

[Old Crank]

5. The only thing I miss on a gas cook top

is the ability to char peppers. Now I use the grill in the oven. Next I'll try the convection/toaster oven for that.

[marble falls]

6. I made chili rellenos, did the charing on the gas grill outside, but I have done OK using the broiler on high ...

... being sure not to start cooking the pepper too much. But I do miss a gas burner for charing peppers.

[Old Crank]

4. A couple of things about induction

This unit is the second one I have had. I have also used gas for many years. Mine now has the space in the center for a big pot.

Induction is fast. As fast or faster than gas for boiling water.
There is no indication when you look at the burner how much energy is being delivered. No flame to see.

The tops are easier to clean, especially compared to the regular glass top cooktops.
They are safer. If you put an empty pot on or run a pot dry it can sense the heat rise and will shut down the burner.
They also cut the power if the burner doesn't have a pot on it. There is a delay, usually around 30 seconds. Good ones these days know the pot size so every burner will heat your pots. You can put that small sauce pan right in front while you stir continuously and not have to reach over a larger pot to do it.
Mine also has a Lock function. I can lock it and it won't turn on accidentally which is good if you have children around. In my former job I saw several fires started when a stove turned on magically....

Now you will have to deal with the fact that your cookware needs to be magnetic. When we moved to Germany I had to get rid of my French copper and stainless pots. Shipping them back would have been ridiculous and the ones I had wouldn't work on induction. I think the new ones will, but PRICEY. You might have to be careful with cast iron pans, the rough bottoms could scratch the glass. I have heard of people using a thin metal shim. I was never a cast iron evangelist myself, so heavy bottomed stainless works for me.

Good luck with any downsizing. We have cut back in size. even if this is the biggest kitchen I've ever had. Germans are amazed. But our place is barrier free and we hope to age well in it. It is hard to move out of an area you like. It probably won't save you any money to stay and buy a new place even it smaller.

[yorkster]

7. Thx.for deets on induction..

[marble falls]

2. All we really need is enough!