Gas or induction?

[clippityclop]

We're buying a dual fuel Rangemaster (Professional with an electric oven). I'm undecided if we should get a gas hob or induction hob. If you previously cooked with electric only and then changed gas hob do you regret it? And what's cooking with induction like? And while I'm at it, what colour should I get? Ridiculously tempted to go for the cranberry red option because I'm not keen on black and our fridge freezer is steel but a different finish to the cooker.

We moved into a house with an induction cooker and yes it was easy to clean (although it never looked perfect, there were always streaks which took ages to buff out properly) but awful to cook with. Maybe we had a bad (=cheap) one but I never found the pan heated up any further than the exact area of the induction ring. I know that the point of induction is that the pan becomes the element, but no matter which pan I used it never heated the whole base meaning frying things took ages as I had to do small batches. It had 9 heat levels; 1-4 were too cold, 5 would cook ok and 6-9 would burn stuff really quickly.
We've gone back to our dual-fuel rangemaster. Cleaning is a pain but I so prefer cooking with gas.

Something that hasn't been mentioned- if you or anyone in your family ever have a pacemaker fitted they will not be able to use an induction hob.

We have a Stoves Sterling induction range and I love it. It's extremely quick and very controllable. After years with gas hobs, it has been a revelation.

As for the colour, go for what you like. Should you come to move you can take it with you if you like. I can't believe a pp would make a lower offer for a house based on the colour of the oven - you're buying the house not the freestanding appliances! You cannot assume a range cooker would be included in the sale anyway. We went with black because it goes with other things we have in the kitchen and we got a great deal on it.

DH and I always had gas but moved to rural area without it so we chose a Rangemaster Induction cooker (the 'Elan' in cream). We both love it and would never return to gas even if it were available. Much easier to clean too, rather than faffing with the gas hob iron grill thingys.

We were fortunate that the place we bought it from (which has since gone bust) also threw in a free set of Ramond Blanc pans (though some of our previous pans worked anyway: if a magnet sticks to the bottom of the pan it'll work on induction).

I'd go for induction every time, I clean it with damp e cloths and Aldi glass cleaner.

Personally I'd have a gas oven given the chance. The fat burns off on the flame & it does a better Yorkshire.

Quitmoaning: could I ask which particular model you have. Really want induction but the well known brands are really pricey