Earlier quoted context omitted.
My serious chef friends (one professional, one amateur) swear by their induction stoves. Their expensive high-end gas ranges are gathering dust. Once you've tried induction, going back to gas feels absolutely primitive.
I've had three in different places I've lived, and while they are fantastic temperature-wise, the software and interface is always what infuriates me. They are almost all touch interfaces to keep the flat glass aesthetic, which is absurd because spills happen on stoves and touch interfaces don't work wet. Additionally, most of them automatically detect pans being removed and turn off. An annoying feature for an exper…
Induction only works when the pan is on it by definition.