[eengstrom]

Serious cook, serious equipment, serious mistake with a ceramic high-output cook top. We did it for the simple reason that my spouse is tired of cleaning up the disaster of a stove after cooking for 12. We considered induction for the home with some of our pets being underfoot/on counters while cooking.

Our expensive cook top was tested and branded as copper safe. It is, until water gets between the cook top and the copper pan. Also found that the rapid heat generated by an utterly imprecise dial control system could damage cookware, so I now tend to bring them to temp in two stages.

I would definitely go with gas if the line is already brought into the kitchen and available.

You can obtain Fogor induction cook tops and try them out and take them back if they don't work. Same mechanic as a full scale range. Make sure you do a double oven and if you can afford it, install a micro hood with a real vent outside the house - or your attic goods will smell like bacon in perpetuity.

[roel_v]

Are you talking about induction or ceramic? They're totally different, ceramic is crap, don't get that - it's only barely better than a 'regular' electric plate. There's no comparing the ease of use between the two - it's just that the look roughly similar from a distance, that's where the similarities end.

[eengstrom]

From my first sentence: serious mistake with a ceramic high-output cook top

We did not go with the induction, I should have run gas. I did, however, test pretty extensively with induction. Even in the $6,000 range I wasn't pleased with the results in testing.