[newZWhoDis]

Induction doesn’t require you have perfectly flat pans/whatever. Your “induction ready” pots/pans were probably just really bad, like maybe aluminum (yikes) with some kind of induction-compatible insert? You want to use pure cast iron anyways.

Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods).

I don’t use woks at all, but I can’t see why one wouldn’t work.

[anfilt]

The debuyer pans he mentioned are solid carbon steel french pans. They are really nice, but one thing about an induction stoves and carbon steel pans.

Induction stoves can warp carbon steel pans. https://www.youtube.com/watch?v=Ub-ADtsGo5s