Switching to induction - how did it go for you?

Induction is the new gas :) It has many advantages of the gas stove, combined with electric. Touch takes some getting used to, but you can learn it ;)

My last kitchen purchase was almost 6 years ago; back then, the kitchen consultant still asked whether we wanted a regular cooktop or induction and could hardly believe that we didn’t want induction. That was because I had nice cookware for traditional dishes, which otherwise would have had to be replaced.

During this year’s consultations, I would have had to explicitly point out if I didn’t want induction.

Meanwhile, I’m ready to give away the traditional cookware if the pan/pot heats up faster on the cooktop. For example: I boil the pasta water in the kettle first and pour it into the preheated pot because otherwise it feels like it takes forever to boil.

I also have a touch control now, and I’m getting along very well with it.

With my current hob, I always start to sauté things while I’m still chopping other stuff on the side. I once read that with induction, the temperatures change so quickly that it’s best to finish the chopping first and then start cooking. Can you confirm that?

The time it takes for a pot or pan to get hot is reduced to 60s. Half that if you heat up on high and then switch to medium heat.
Sautéing itself happens just as quickly as before – if you used to chop the bell peppers while sautéing onions for 5 minutes, you can continue doing that.

You no longer need to heat pasta water in the kettle with induction. You don’t save any time anymore.
Quickly hot, quickly cold, no more fear of the children burning their paws on still hot cooktops, etc.
Chopping beforehand is recommended, otherwise just turn it down briefly.

I would even argue that with the power level (only available on one cooking zone on my cooktop) induction is even faster in the pot than the kettle. However, I also suspect that much more power is simply used there.

Our cooktops can be adjusted from 0 to 9, at 9 it goes very fast, at 4 or 5 it goes significantly slower

I can’t remember now if you can also regulate the heat by moving the pot around :)

This function is called "powerMove Pro". Our hob is already a bit older, the names change all the time. Congratulations on a good choice. ;)

With my current hob, I always start by sautéing things etc. while chopping other stuff at the same time. I once read that with induction the temperatures change so quickly that it’s best to finish chopping before you start cooking. Can you confirm that?

I wasn’t asked but no, I can’t confirm that. There are differences in technology and the design of a device, and with induction hobs there are definitely finely adjustable models like the one you will get (unless it has gotten worse). Your routine will continue to work. You will notice that setting "7" is not equally hot on every cookware. In an iron pan, you already have considerable heat, while in an aluminum pan with a magnetic bottom it stays comparatively mild. It’s no science; it’s quickly tested how cookware and hob interact with each other. Quite funny but not used very often by us is the temperature sensor, which can be reliably used as soon as you have a pot filled more than 3cm. No boiling over, no cooling down, the temperature is kept fairly constant and the energy supply is regulated accordingly.