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Although I dno't know the specs, I've used induction cooktops in Europe (Bosch and Balay seem to be the most common models). I believe that the output for induction cooktops is comparable gas cooktops with the added benefit of energy conservation and no indoor gas emissions. We're looking into getting one for our kitchen (Kenmore makes a more affordable version, lower output though). One thing to consider is that only certain pots and pans work with induction. I've seen several cooktops that combine induction burners and electric burners if only to allow one to use a range of pots and pans.

Specifically, you need to use cookware that a magnet will stick to (so no copper, but cast iron will work, as will most stainless steel and quite a few nonsticks). I've not used one myself, but I've seen a demonstration, and I can vouch that at least induction boils water faster than gas....

Supposedly, they heat up pots and pans very, very quickly and don't heat up the room as much as other kinds of cooktops. See http://en.wikipedia.org/wiki/Induction_cooker for details. They're hard to come by because they're so damn expensive, but I'd buy one if I had the wallet for it.

Induction burners do work great, but take some getting used to. They can heat so quickly that it's easy to burn things if you're not careful.

HOA Presidents are usually total losers.

As a fan of gas cooking myself, I have learned how to work around the shortcomings of electric burners. To compensate for the lack of instant-on/instant-off aspect of gas, I've learned to yank pots and pans off electric burners if things get too hot, give the burner a minute to respond to a setting adjustment, and then replace the pot. (It took me years to figure this out.) I still prefer gas, but this technique works just great.

I just got one of these here in Germany.

Pros:

- boils water as quickly as gas
- more efficient - only heats the botton of the pot / pan
- heating takes place directly in the pot / pan - it doesn't have to go from the burner to the pan
- the pots and pans I bought from IKEA 4 years ago work fine - a magnet sticks to the bottom of them
- unlike a gas or electric range, I can use it as extra countertop space
- it something boils over its not going to form a terrible burned crust - its not even going to get that hot

Cons:

- You should lift your pots and pans and not shove them around the surface, as it can scratch over time

This is exactly what my dad was looking for. Thanks! The telescoping downdraft hood is pretty cool too. That solves the center island venting issue.

I've never had an electric stove until moving into my new home 3 months ago. It was very strange to get used to (when you turn gas stoves down, the heat is instantly reduced...not so with an electric stove) but now I love it. With a glass top stove, you can just shift the pot off the burner when it's too hot, and the stove top is much easier to clean ...you just wipe it off. I love it. It gets hotter than gas, and quicker.

Between that and our dishwasher (another first for us), we feel like the Jetsons.

Ditto JyoJyo.

If you're at a restaurant with an open kitchen, watch how the cooks use the cooktop. Even though it'll be gas, they don't change the burner temperatures. When they want to put a pan on a cooler temperature, they move it to a burner that's set lower. This is the trick for handling an electric cooktop -- don't change the temperature settings once you've started cooking, just move the pans.