Depends on what you are looking for. As much as I love my gas range, once it gets warm enough out to turn on my AC, I get out my single induction burner, and use that almost exclusively, as there is little wasted heat that goes into the kitchen (come fall, I put it away, and go back to using the range again). And it is FAST - it boils a near gallon of water I do every day for iced tea slightly faster than my 20k btu gas burners, unless turned up with a lot of wasted flame around the sides! A lot of older pans (and some newer ones, as well) don't work on Induction, as you know, I'm sure. Some of my favorite pans - the heavy Calphalon pans - being aluminum, didn't work, but some cooking friends of mine got those, and I replaced most of them, though I didn't get rid of my copper pans! Still, one thing simply will not cook the same on Induction, or other electric, and that is a wok. I use them occasionally on the induction, but not for high heat stir fry. A cast iron wok will work, for some things, and despite the small area of contact for the heat, the heat spreads into more, if you let it heat up slower, before putting in some oil, then food. Takes some getting used to, but the induction heat in most pans does react quickly, even faster than with gas, and much faster than other electric. People with entire induction ranges or stovetops will chime in with their experiences, but this is what I can tell you.