After 32 years of honored service in the spring of 2024, I got a new kitchen and switched from a gas stove to an induction one.
I had a lot of prejudice regarding induction, but the move was incredibly smooth and the learning curve was much lower than I expected.

I tried cooking a little bit of everything, from Tempura, to soups and, of course, several pasta dishes.
Cooking on induction feels natural and the results are great, personally, I see no reason to use it instead of the less healthy gas stove, and, most of all, induction cannot be a good excuse to make a bad dish 😉

Choosing the new kitchen I opted for a well-known Tuscan brand: the kitchen looks traditional but is very practical and functional.
I paid a lot of attention to the cooking and tabletop opting for a super strong tech ceramic: it does not fear heat or dirt, and it’s durable and hygienic.