My current hope is to have an induction/gas mix one day. Boiling and simmering and so on are just so much more efficient with induction, but I need to move and slide around my saute pans a lot. This creates two problems.

First is needing to learn a new cooking style since most induction cooktops either can’t transmit heat very fast vertically, or turn themselves off if they detect the pan isn’t in sufficient contact with the cooktop.

Second is worries I have about the durability of induction cooktops, again with regards to the same sliding and slamming (not too hard, but still) around that happens. Scratches, or even worse, cracks, depending on the exact surface of the induction top would be a huge pain.

An unrelated problem that someone has already pointed out is woks. I have a ridiculous outdoor wok burner already though, that at least solves the indoor air quality problem, at the cost of me hating the summer a little.

12ft had a few months of being great, but I think they ended up selling out or giving in to legal pressure, and doesn’t do anything on several major news outlets anymore