Switching to induction - how did it go for you?

Touch takes some getting used to, but you can learn it.

I now also have a touchpad and I manage very well with it.

You get used to a lot, but that doesn’t mean it couldn’t be better.
Our panel has 20 power levels per zone (0-9 with an intermediate step each plus boost). You tap the metal jog wheel once on the zone and then turn it to the desired level. There is haptic feedback for each level.
With “touch only” and also the assumed 20 power levels per zone, you either swipe or hold down a touch button. That takes longer and you have to release at the right moment not to go over or below the desired level. Due to lack of haptic feedback, you have to look. From experience, I can say when it gets hectic, that’s annoying. Especially when water boils over and the touch surface doesn’t respond (which usually makes the cooktop turn off automatically, so that’s good).

With my current cooktop, I often start sautéing stuff while I keep chopping other things on the side. I read once that, with induction, the temperatures react so quickly that it’s best to finish the chopping first and then start cooking. Can you confirm that?

With great power comes great responsibility ;-)
You can certainly keep your routine if you control the power. But yes, if you use the full potential (bringing to a boil, heating water, etc.), then procedures change. For example, I used to always start spaghetti with tomato sauce by first putting on the pasta water, then calmly preparing the sauce ingredients. When chopping was done, the water was about boiling... put in the pasta, start the sauce. The sauce was ready before or at least in time with the pasta. If you use the power of induction, the pasta definitely overtakes you and the water boils while you’re still chopping.

For example: I preheat the pasta water in the kettle and pour it into the preheated pot because it feels like it takes forever to boil otherwise...

That belongs to the past. The stove is faster (and more efficient) than the kettle.

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

Our Neff has that too. It is an extra-wide cooktop with an area for full-surface induction (in the form of a vertical roasting zone). This feature is available there as well. We have never used it, haven't seen a practical benefit in it yet.

It's nice to have a cooktop that works like an inverter. That means low cooking levels do not switch the cooktop on/off/on/off to give "less" energy to the pot, but the cooktop regulates down to a constant lower energy supply. Our Neff can do this too, which my sister-in-law's Bora cannot...

Yes, I like our stove :D

Quickly hot, quickly cold, no more fear that the children will burn their paws on still hot cooking zones etc.

We would have needed that 7 years ago... my poor girl once nicely pressed her hand onto the hot plate. Luckily reacted quickly, it ended mildly. Never again after that, but I would have liked to spare her the experience anyway :(

Congratulations on a good choice.

Thanks, I hope :D

I would even claim that with the power level (only available on one cooking zone on my hob) induction is even faster in the pot than the kettle.

That belongs to the past. The stove is faster (and more efficient) than the kettle.

Great, because I want to do without the kettle on the worktop!

I like induction, but the touch is terrible. By the way, a Siemens cooktop. The next one will be induction with rotary knobs.

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

Only the tap with boiling water (well, just under 100 degrees) is faster. As with many things in our kitchen, I love it, my wife doesn't care as much. Since we can both cook quite decently, this shows: For a good meal, you don't need all the fancy stuff.

We have never used it, I haven't recognized any practical use for it yet.

Sometimes I get hectic while cooking because my timing isn't professional. Then I like this very simple movement instead of the unfortunately somewhat overloaded touch panel, where I first have to select the pot and then the temperature. I don't find it as terrible as , though I do have some suggestions for improvement. I can hardly imagine how this should be controlled on a free-standing induction cooktop with rotary knobs. There is no assignment of knob to the location of the cookware.

Only faster is the tap with boiling water (well, just under 100 degrees).

Our kitchen consultant said that the Q.ooker has a flow temperature of over 100 degrees, so that the water, when poured into a pot, would immediately continue boiling on the stove.

We are getting a Q.ooker, I am curious..