[jsdalton]

Do you have an induction stovetop now or a regular convection? Because in my experience induction is vastly superior to both convection and gas stoves. It provides far more and faster heat, cools nearly instantly and the nice ones at least give you flexibility where you put your pan.

The downside of induction is it doesn’t work with all pot types.

The big advantage gas retains is the ability to see with your eye exactly how much heat you’re producing. I do love being able to precisely tune exactly how much heat I’m cooking with. I assume this is why gas is so prevalent at restaurants.

But I’ve also found that at home once I get to know an electric stove (what does level 5 do vs 6?) I’m just as capable as I am with gas.

(I’m opposite of you btw. Had electric for a long time and just moved to a house with a gas stovetop.)

[glanzwulf]

I have a "decent" electric radiant type stovetop. I have tried induction before and I agree that it's better than what I have for example, but there's just things you can't do without the fire. I guess it's something that depends on how much you cook and what you cook. Can't char tortillas or veggies on the electric stove top.

Unfortunately for me, since I'm renting I can't change what I have and even if I could, it's pretty hard considering the country I'm in (Germany). Not too fond of gas over here.

[fatnoah]

As a very frequent cook (with a high CFM vented range hood) I'm very excited to move to induction, but the main issues I had when checking a while ago was the lack of an ability to eyeball the level of heat and the lack of front control knobs (vs buttons or some other controls). I'm confident that I can adapt to the former and the latter seems like it's not an issue any more as induction becomes more widespread.

Of course, I won't make that change until it's time to buy a new stove.