I was happy to buy an induction cooktop this week for all the reasons (health, climate, etc.) One thing I did not expect, that I can happily report:

HOLY MOLY it is a more enjoyable cooking experience than gas. Like, by leaps and bounds.

If you think I'm just saying this as a climate nerd... well I'm not going to say I'm a great cook, but I am an incredibly frequent cook. I basically do all the cooking in my house and we rarely go out, even before quarantine.

And induction is just better. Some highlights:

- We have a tiny kitchen w/ an awful old gas stove (w/ no ventilation), so this is obviously healthier.

- Now we can put the induction stovetop wherever we want, which is useful.

- On awful gas stove, keeping flame at super-low levels to simmer was a pain. Easy now!

- The precision w/ induction is stunning. You can get the exact temp you need w/ consistency. Allows much more freedom to step away to prep some other part of the meal.

- The power w/ induction is stunning. Time to bring cold water to a boil is absolutely bananas.

Little things:

- Cooktop is way easier to clean.
- Janky old stove burners all are tilted, which means constantly tilting pans to get even sears/fat distribution. Not an issue w/ cooktop.

Some things that put me off of this for a while which turned out to be dumb:

- Thought I needed special cookware. Virtually everything we owned was induction-ready. If a fridge magnet sticks to the bottom of the pot/pan, it'll work. Check your gear, I'll bet most is good to go.

- I also imagined that we used multiple burners more than we do. Most meals is just one, so the cooktop replaces gas entirely for those. If we need two or more burners, no problem, we just supplement w/ the gas stove.

But cooktop has become primary method now, happily.