We do not have induction, we have natural gas. We had regular electric ranges for a long time, but I like the gas much more. I think it's easier to control the temperature, and I like having immediate temperature response. There's no electric coil that has to cool down before your water can stop boiling, food stops simmering, etc. So when you accidentally start burning the butter in your skillet, you turn the heat down and the smoking and browning stops immediately. I'd imagine an induction range would have similar temperature control to gas. I've heard your can't use stainless steel cookware on induction ranges since stainless is typically not magnetic.