We were delighted that the learning curve in moving from propane to induction wasn't nearly as scary as some predicted. Still fine-tuning what settings for simmers and for certain dishes. We were fortunate to have a near-total fleet of All-Clad stainless pots and pans and LeCreuset Dutch ovens and multiple cast iron skillets. Only had two pans that didn't make the jump to induction. Keeping the cooktop clean is one of the simplest kitchen chores now. Before we spent far too much time dismantling the gas cooktop and scrubbing the grates and scouring the stainless steel. Clean-up is a snap. We use the recommended Bosch paste for anything that a damp cloth doesn't take off. One of the added benefits ... our stainless steel pots and pans stay sparklingly clean. No more flame-produced grime on the underside. We have solar panels on the roof, a battery back-up system, a heat-pump hot water system. The induction cooktop was the logical next purchase. Just wish we'd done it sooner.

I am all kinds of disabled and often have to rest my hand or forearm on the counter, for balance. We wanted an induction top to prevent burns while coooking. Only quirky thing we've learned to work around is making sure to use the right sized pot on the burners. My first inclination is to use the closest burner, but the cooktop only sees our smallest pot on the small burner at the back.

I had given up cooking, then heard induction could be a game changer. It has been. Went with Bosch because of their reputation for quality. I still use an oven safe glove, because the pots/pans get hot, but don't have to worry about resting my wrist on the cooktop. All controls are front and center and esy to use.