I absolutely agree. I’m happy to switch to a new technology as long as it performs at least as well as my current implementation.

I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.

Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.

Did you know that the vast majority of electric stovetops aren’t induction stovetops and you can use any pan you like on them? Personally, I would rather not breathe in carbon monoxide.

Ceramic stoves also work on other types of pans and emit a bright red glow when they’re hot. However, they are less efficient.

Regular old coil electric stoves will be fine with, for instance, your old rough-bottomed cast iron pan. And despite no flame, the coils glow red hot like a horseshoe at a blacksmith’s, to hit that emotional spot.

There is a little learning curve: they heat up and cool down more slowly, which can be a plus if you work with it.

Note: If you have spilled, especially grease, be sure to lift the whole stovetop to clean underneath, nobody taught me that at first.

We like to see it - fire, heat.

Exact reason why I built a fire in my kitchen. Gives that camping feeling