[jeramey]

This is very true, and my saucier skills are poor, but once upon a time I swore by thin aluminum or copper cookware for making eggs--especially omelettes. A couple of years ago, we decided to install an induction range in our home and, of course, those pieces of cookware were no longer usable and my eggs suffered until I learned about carbon steel pans and modified my technique a little bit. Induction with carbon steel isn't quite as responsive as copper or quality aluminum pieces, but it's dang close when used with a good induction system, and I also haven't had a flare up when frying at high temps since the change over.

Flip side is that cookware maintenance is now higher, and I spend a lot more time ensuring my pans have a good seasoning on them. But good food is worth the effort!

For certain sauces though--especially acidic ones--I'm not sure there's a better option than a gas hob just yet.