Range/cooktop suggestions?

As we redo our kitchen, a new range/cooktop will be purchased. Presently, we have the coiled electric burners, which are slow to heat up and cool down. We do not have access to natural gas at this time (although I am talking to the power company to see if I can change that). Assuming NG is not an option, what are your preferences in heat sources? How quickly do ceramic tops heat and cool and how easily do they scratch?

[Jenise]

Have you considered induction? Sounds like you might be a perfect candidate.

As Jenise said, after gas, induction is the best solution for temperature control. It heats and cools instantaneously and is fairly easy to clean. The problem is that all pots and pans need a magnetic bottom, so you may have to invest in some new cookware. We have found that the cost was worthwhile and loaded up on cast iron and Le Creuset.

Jenise, did you go with induction? I have considered it, but have been put off to some extent by having to rebuy all of my cookware. Does induction also have a ceramic top? I am concerned about scratching the surface as I shake pans, but don't know if this is an issue.

We are very happy with our Viking "Wall" of stove, warmer, and microwave that run on electricity, and DCS five burner stovetop that runs on propane.

I have a friend who cooks often and well and who was unable to put in a gas stove. I believe he went with a DCS range and has been pretty happy with it.

I would definitely look into induction, though. You may or may not want to go with it but I think it's worth a substantial amount of research time.

We had a similar problem at our country home ie no natural gas available (and unlikely to be in the foreseeable future)and after much research and playing with a single burner induction hot plate we found that induction is highly responsive, and were happy to go with that. We were even happier when we found a cooktop (ceramic) with 2 induction and 2 regular burners giving us the best of both really. We are able to use our existing non ferrous cookware on the non induction, our existing SS and iron on both and have topped up with some new enamelled cast iron pieces (any excuse for new toys), etc.
Add a flat bottom wok and it's a cooks delight.

[Jenise]

Jenise, did you go with induction? I have considered it, but have been put off to some extent by having to rebuy all of my cookware. Does induction also have a ceramic top? I am concerned about scratching the surface as I shake pans, but don't know if this is an issue.

No I didn't, I really wanted gas and it was a viable alternative--all I had to do was run a line in from the garage. But I'm impressed with testimonials like Barb's and Christina Georgina, who will probably be along to talk about it--she put in one induction burner and a full gas range, and I believe she's said that if she had it to do all over again she'd do 100% induction.

Absolutely as Jenise said. I have a 2 hob induction on an island work station and a 6 burner Blue Star gas cooktop. Hands down the induction is superior in ALL respects - speed of heat, control , cleanup. If I could do it over I would do ALL induction. If you shop - the important features are 1.wattage 2. are the hobs are independent or linked i.e. if total wattage is limited how is it controlled when more than 1 hob is in use - some models share total power [ not sure what the electrical terms are] sharing might be the arrangement with all induction but how it splits is important 3. is power controlled step wise or continuously - mine is step but later models have a continuous dial control [ I still might like the touch step control for ease of cleaning - absolutely no crannies for schmutz ] Gaggenau has magnetic removable knobs for continuous control.

My biggest disappointment with the Blue Star is it is totally impossible to simmer anything - even on the lowest power burner - even with a double diffuser plate.

The cookware is not an issue - many companies now make induction compatible pieces and it is quite readily available.
[can' use copper ]

The island work station is my husband's turf and he was skeptical [ just like he was with the big sink -ala Jenise's Bob ] but now the induction is HIS.

There are some considerations for installation - need air space for cooling fan below the counter and there are some electrical issues for putting it over a self cleaning oven.

I highly recommend induction.

Here's our GE induction cooktop. Shiny mirror like finish. Doesn't scratch (though I'm sure I could if I tried hard enough)

Thanks for all of the feedback. I will consider induction. I guess rebuying pots is a small percent of a kitchen redo. I have noticed that some appliance brands, like Viking, have dropped their induction line. Not sure why. Beside GE and Gaggenau, what brands are others using?

[Jenise]

My biggest disappointment with the Blue Star is it is totally impossible to simmer anything - even on the lowest power burner - even with a double diffuser plate.

That's sad to hear. I know the Blue Star's big selling point was the higher BTU's--they lend themselves to getting that classic wok char flavor that is one of the most amazing tastes in the world. I guess that came with a price, though? One of the things I love most about my Viking is that barely-there simmer.

[Jenise]

I have noticed that some appliance brands, like Viking, have dropped their induction line. Not sure why. Beside GE and Gaggenau, what brands are others using?

I wonder if that was a recession-based decision? Orders drastically dropped off last year, so prices actually went up to make up for the shortfall, and cutting back on the slower sellers might have been another way of adding to the bottom line.

Beside GE and Gaggenau, what brands are others using?

All cast iron pans and ceramic covered cast iron (ie Le Creuset) will work, we have a few Circulon and Viking pots and pans as well. We just went to a kitchenware store (Chef Central in Hartsdale, NY) with a magnet and tested every pot and pan we liked.

I believe that there are quite a few manufacturers - Electrolux, KitchenAid,Wolf,Fagor.

I do not have a flat bottom wok to check out the induction for woking [ some mfg - Gaggenau - have wok hobs for round bottom woks and the necessary higher wattage]. The Blue Star IS spectacular for wok cooking and this is the ONLY reason I go to the gas before induction - the super btu AND VentAHood.