[geezer]

In our house we've been using electric coil stove-top cooking for at least 45 years. Now we're thinking of switching to induction, but we'd like to have input from anyone who has had experience with it.

What are the pluses and minuses? Is it worth the added cost?

Here's a question I haven't been able to have answered: Why couldn't I cook in a regular stainless (non-magnetic) pot if I place it on a magnetic griddle which is in turn placed on the induction element? Would that work? Have you tried it?

[rpf]

I've only used an induction element once, in a cooking class. It is faster heating and quicker in temp. changes than a regular electric element.

I'm planning on getting induction in my next cooktop but will probably buy a hybrid one (a unit with one or two induction burners and the rest conventional glass top electric) as they're much less expensive than all induction.

There are adaptors allowing you to use a non-magnetic pot on an induction burner, though, of course, you lose the above mentioned advantages.

[Nick77]

We are planning on induction for our next stove top as well. Any cookware purchases are with induction in mind, just bought a induction ready fry pan.

[Rob Babcock]

Induction gets hot a lot faster and the better ones have way more range of temperature control than an electric coil.  I love induction.  The only real downside is the need for magnetic cookware.

[JohnR]

As much as I love gas, I do wish I had better control at low temperatures. A future house might have a mix. (You can always dream)

[Russell Dawkins]

There are a number of portable induction cookers appearing now for $150 and up which would allow the opportunity to experiment without the huge investment. For example:
http://www.sears.com/shc/s/p_10153_12605_SPM737308001P?mv=rr&i_cntr=1293517061582