Originally Posted by French Fries
I recently had to purchase a new range and tried cooking with induction at a few places (friends and family). I decided against it after I realized it was nearly impossible to, say, poach or simmer something. Even though there are digital settings allowing 12 different positions with 1/2 position increments - so really 24 different settings - at some point one setting was too weak and the next one was too strong. For example trying to simmer a chicken stock, I'd get one position which wouldn't create any bubbles at all (below simmer) and the next would boil too hard.
I can adjust my gas range exactly as I need it to get the exact amount of simmer I want. This, to me, was the deal breaker.
As Chris mentioned, this isn't always the case with induction. You were, apparently, using inferior equipment. I don't have an expensive induction range - just a Kenmore that I picked up a the Sears Outlet for a reasonable price. It has a couple of design flaws, but lack of ability to adequately control temperature is NOT one of them (burner placement is a bit annoying and can make juggling four burners a bit difficult due to sizing).
I don't have one of those infinite scale/dial types, either. Mine starts at Low, then 1.2, 1.4, 1.6, 1.8, 2.0, 2.2., 2.4, 2.6, 2.8, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 8.0, 9.0, High, and PB (Power Boil - it's exactly what it sounds like). I can't imagine and have not yet run into any situation where I wasn't able to adequately control temp. This Consumer Reports review of my range is pretty accurate in the gripes (including the intermittent inverter sharing/buzzing):
I paid less than half of that in March 2011.
I also only lost four pieces of cookware when I switched, two of which were non-issues:
1 & 2 - cheapo non-sticks for eggs - just replaced them with some Ikea ones that did work (at a slightly higher cost but noticeable improvement in quality, too)
3. Calphalon Commercial Everyday Pan - hard anodized doesn't work - I replaced it with a Denby enameled cast iron braiser
4. Woflgang Puck S/S 5'ish qt Saute Pan - odd that it didn't work, as all of my other S/S pieces did. That being said, it was $39.99 so wasn't irreplaceable. I most used the above noted Denby but have now just added an All-Clad to the arsenal.
I already had simple Lagostina encapsulated base pots and some other pans that all worked just fine. I dealt with the shift just fine and at very little cost. I was also able to get the induction range for about the same price as it would have cost to run natural gas to the kitchen. And then I still would have had to buy a range. I'm pretty sure I came out on top and now love induction.
My parents both have gas ranges (one propane and one natural gas) and I often cook at their places and I actually find it harder to get just the right flame than to get the right setting on my induction.
No regrets here at all.
Actually, just last night, I said to my wife how I was reminded of why I love induction...I braised some chicken thighs and, when I took the pan out of the oven to reduce the liquid down into a sauce, I put it on a cold stove top and turned on the burner and it was boiling in about 3 seconds because the liquid and pan were already both hot. Unlike gas or electric, where the grates or element would have had to heat up, this was ready to go right away. Truly a great system.