[pikma]

Thank you for your comment. I myself have cooked on gas my whole life, have learnt over years how each of my different pans heats over gas (it sounds stupid but there are a lot of subtleties when it comes to cast iron, carbon steel and stainless steel, how they hear up at different rates and develop hot spots, how the sides and the center hear differently, and how that can result in burnt oil). I am anxious to have to learn all of this again on induction, and maybe even having to let go of my beloved carbon steel pan (it's unclear to me how well it will work on induction and whether it will warp or spin on the flat surface).

But overall the reasoning of this change makes sense to me - we'll all have to adapt and it'll be annoying but we can't wait. The right time to start was 30 years ago - the second best time is now.