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Funny you should ask this. I'm wondering about this same thing. I'm in contract to buy a condo, and the kitchen has an induction stove.
Sadly, my favorite pot is aluminum, but I plan on keeping it, as it is oven-safe and sturdy. As for my other pots and pans, some of them are ferromagnetic, so I'm keeping those and donating the rest.
I do like the fact that induction stoves remain cool to the touch. I've taught my cat that the kitchen counter is a no-no, but it's good to know he won't burn his paws if he does get onto the stove. (Same applies with small children. I don't have any children, but it must be reassuring for parents to know that the little one won't burn his/her hand on the stove.)
I am wondering about adapting recipes to the induction stove. Some of my favorites involve stir-frying and shallow-frying (also deep-frying, but I don't do much of that for health reasons). I suppose I will have to learn by trial and error.
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Last edited by aephi alum; 01-29-2018 at 12:40 AM.
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