Traded in our propane cook top coach for one with Induction. Janet could not be any happier! If we ever spend another Summer in Las Vegas like we did last Summer (115 degrees) she is going to be giddy!
What still amazes me is how efficient this type of cooking is. You don't turn the burner to high to get it to heat up, you set the end temp you would like and it happens almost right away. Boil water? Shazam! Hot water! Too hot, change the setting and it is less hot right away. I have never eaten so many perfectly poached eggs in my life before we got our induction cook top. SWEET! We will never go back.
