I had a question a few weeks ago regarding induction vs gas. Since that time, I have spoken with a few people who have switched to an induction range from either gas or electric.

A couple of aspects not mentioned above, regarding differences between resistive electric and induction, are control and response. According to my sources, the temperature in a pan can be dialed in very accurately with an induction range. Also, changing a setting happens very quickly as there is no resistive element to heat up or cool down.

• One of my sources is a 'chef on wheels' who uses countertop induction units, and another who owns a culinary supply shop and gets to experiment with lots of cooking toys.

I had a question a few weeks ago regarding induction vs gas. Since that time, I have spoken with a few people who have switched to an induction range from either gas or electric.

A couple of aspects not mentioned above, regarding differences between resistive electric and induction, are control and response. According to my sources, the temperature in a pan can be dialed in very accurately with an induction range. Also, changing a setting happens very quickly as there is no resistive element to heat up or cool down.

• One of my sources is a 'chef on wheels' who uses countertop induction units, and another who owns a culinary supply shop and gets to experiment with lots of cooking toys.