Another vote in favor of induction! Like Kathie we have the GE Cafe range. We also wanted knobs rather than touch controls, for functional reasons.
I LOVE the speed, the precision, the even cooking (try cast iron on induction, it's amazing), the safety, the ease of cleanup. And the climate and health benefits, heck yeah!
I will try to list the cons:
-need for electrical work. This was especially expensive in our case because we are working with limited panel space in a townhouse. Some companies are starting to make induction stoves that work on standard outlets but none of the big appliance makers so far.
We were switching from gas and encountered a few glass cooktop issues (that might not be induction-specific per se):
-we replaced a couple of pans because they were old and had become a bit warped over the years, so didn't lay flat.
-keeping the pan actually on the burner can be challenging especially for young cooks bc there is no guide by feel.
-spills/boil overs go alllll over the place with nothing to contain them.
And finally:
-yes we do get a bit of pot "singing"from time to time. I can usually stop it by jiggling the pot a bit or moving it to a smaller burner. The background noise of the stove is a low hum, and some quiet clicking if you are cooking on low. I've habituated to it though (I'm VERY sensitive to sounds.).
All in all I find the cons quite minor in comparison to the benefits.
We also started out with a countertop induction burner. That cut our gas stove use by at least 75%. Could be an option for your situation, Suz?
