After a while of back and forth and almost getting a 36" American Range prostyle rangetop, I have done a 180 - or almost. I am definitely doing induction, I just can't decide whether to do 30" and add a 12" gas module, or to go for it and just do 36" induction.
So (besides perhaps wok cooking, which I don't do now because I never really learned it) is there anything I cannot do on induction? In another post, someone mentioned that you can't braise well with induction (but that didn't make sense to me.)
Can you do pancakes etc. on a rectangular griddle pan? Can I use my oval Le Creuset DUtch Oven for large stews?
I know about the cookware, speed of boiling water (don't really care,) heat with gas or lack of with induction in kitchen (don't really care.) I just haven't read too much about whether there is any real difference in what you can or cannot cook.