I haven’t met an electric stove I like cooking on as much as gas. I’m willing to give induction a try, but I’m not dropping three grand on a stove and another grand to get a 240V line run to my kitchen just to find out the damn thing burns my marinara like every other electric stove and the induction hot plate I have with pulse-widths measured in seconds.

My ideal stove would be induction, but it would be on one end of a long, thick sheet of stainless steel. There’d be a thermometer embedded in it, and if I wanted a proper low heat I could just move the pot the cooler part of the stovetop.

Yes, the entire thing would be blisteringly hot, but I could get a nice, even heat and use any pot I wanted.

Or I want an induction stove with remote temperature sensors and magnetic stirrers like in lab equipment so it knows how hot the pot is and can adjust accordingly, instead of just turning on and off at five second intervals.