I'm doing a kitchen reno this summer. I'm not sure I really understand what the difference between induction vs electric stove top. I'm unable to get natural gas in my area (bummer, I know). So, my choice is electric or induction.
I'm throwing my hat in the arena for some discussion and an education from those that have induction. Will I be able to use my cast iron, enameled cast iron, and heavy bottom/nonstick Scanpans? Is induction heat easier/quicker to control than electric? What are your pros/cons?