Has anyone embraced induction cooktops? I've read a little about them and heard some reviews from folks that have used them but I've never tried cooking with them.

I cooked most of my life on electric coil burners. When I finally switched over to gas, it was life changing. I've heard professional chefs claim that induction is just as big an improvement over gas. Supposedly, a gas burner it might take 20 minutes to boil water while the induction can boil it in 6 minutes. An electric coil burner uses around 2500 to 3000 watts max per burner and the induction is comparable but the induction causes the pan to heat directly instead of a less efficient heat transfer. For professionals, this can mean faster cooking and cooler kitchens.

Induction limits you to ferromagnetic metal pots and pans; steel, some stainless steel and cast iron. The burners don't get hot except for the heat they collect from the hot pots sitting on them. They're flat glass surfaces that are easier to clean, easier than electric coil flat surface glass. It all sounds intriguing and I'd love to hear some first hand experiences.