[basseq]

My ideal range is 2 induction burners + 4 gas. Induction has a lot of the benefits of gas (e.g., instant temperature control), but gas is still superior for sautéing and continuous temperature control.

Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes.

I also don't understand why all induction ranges have to be "high-tech" touchscreen crap. I'd love an induction stove with big, substantial, tactile knobs. Cooking on a Wolf range is such a pleasure for that experience alone.

[globular-toast]

> Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes.

In the UK, every kitchen has a fast-boil kettle (and has done for decades now) and those still boil water faster than an induction hob.

[kristofferR]

US kettles are much slower than UK kettles though, due to the voltage difference in the power outlets.

[globular-toast]

I think it's current rather than voltage, but I believe I the US the power is two phase AC with 240V usually available for kitchen appliances etc. I wonder why they don't make that available for kettles? It's really convenient and very efficient.

[basseq]

Apparently I need to look at Gaggenau, which has both knobs on some induction models and a series of models that are designed to be combined together. So I can actually have an integrated workspace with gas and induction options!

[lostlogin]

Knobless induction is a travesty - I’d pay a lot more to have knobs.