induction is FAB! It's so much more controlled, great for keen cooks - you can up or reduce the heat very very quickly and in a very precise way.
And the hob surface doesn't get hot, which makes it a lot safer.
Getting pans isn't particularly difficult, as long as they're steel and not aluminium they're fine.
We're doing our kitchen too in the next few months (I join you in ecstasy, SW) and are definitely going for an induction hob. I saw one demoed in the US some years ago and it was amazing. They're a doddle to clean and much safer for the kids and use far far less electricity and boil stuff way faster. Can't wait. I like the look o fone of the bosch ones, btw.
Hmmmm.....they do seem to be the answer to a cook's prayers. Thanks for the info. As the kitchen is sooooo tiny and I will be short of countertop space I may go for it, as you can use the surface to rest equipment etc on.
And as I am going to catering college part time I will be able to get my gas fix there, I hope. Love gas, love it. I have been using a ^ceramic top hob^ for nearly 2 years now . Oh, the Horror.
make sure you get a decent, high-powered one. We have a top-of-the-range DeDietrich which is a lot more powerful and faster to respond than my parents' old Bosch one.
Gas is just archaic compared with induction.