You will pry my cast iron cookware out of my cold dead hands. Induction loves cast iron. Get some hi-temp silicon mats, and put them
under the skillet while cooking. Keeps you from scratching the surface. It has to be the hi-temp stuff. I just cut a big square of mat and punched some holes with a leather punch to mark the "burner" area, and covered the whole thing. A little ugly. It (the mat) will get wrecked if you over-do it on the heat / over time. The silicon squares you can buy are really expensive, which is weird. The steel disks that allow you to use a non-induction pot are worthless just buy induction pots. I got an induction saute pan at a Goodwill, that I donated all my non-induction stuff to
.
You can set a stick of butter still in the wrapper on the surface of your induction cooktop a few inches away from a cast iron skillet with a couple of grilled cheese sandwiches crisping up, while you butter the other side, wrap it up and put it back in the fridge once your done, and it won't turn into a puddle. If you put it on 'P'reheat with a pasta sized pot full of water, you *may* have time to go pee before it starts boiling over. It will stop boiling instantly if you turn the burner off.
Natural gas takes forever to boil water, propane is somewhat hotter. When you adjust a gas jet you do not adjust the temperature, you adjust the heat volume. Electric cooktops adjust temperature and volume. Thus to "simmer" on a gas stove requires some kind of diffusion. Cast iron is good because it dissipates the heat more evenly. Some of the higher end gas stoves have funky burners to work around the temperature issues. I think its easier to cook on electric, and induction removes the annoyance of hot burners/glass, as well as the prolonged heat up time, while keeping the ease of cleaning, and maintenance of an electric. You can wipe down an induction cooktop with a damp cloth, within a minute of removing the pot. You can mop up a spillover without turning anything off.
I'm a fan.