Time for my first "newbie" question...
From all I've read, and based on my limited experience, the BEST cooking heat source is gas... for maximum heat and more importantly, for control. (Best baking heat is electric but that's another question for another time). However, I'm stuck in an older house in an older area and would have to mortgage my first born son and cat to pay to get gas piped to my house.. so I'm stuck with electric.
I've noticed a few cooking shows (foodtv.com, education channels, etc) where portable induction cooktops were used. A google search revealed only one in my price range is the Sunpentown... hope I can post this url here without violating a rule...
at about $135.
So, my question is, has anyone had any experience with induction cooktops, as either your main range or as a separate cooktop such as this Sunpentown? Is it as responsive as gas? and any other thoughts, comments, observations you might have.
Most of my cookware is All-Clad and Sitram stainless and cast iron and from what I've read they will work okay on an induction cooktop (not all do as I understand it because they aren't "magnetic" enough).. I have plenty of counter space so might spring for one of these units but thought I'd solicit some of your thoughts before I do.