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Put in an induction range last year -- had cooked on gas most of my adult life, but this house (we bought it 5 years ago) doesn't have gas service. I had aluminum cookware so I had replace those -- went with stainless (splurged on All Clad). I love the cook top -- once i got the hang of it, I find that I can control the heat just as well as on gas. There is a learning curve. One of the best things is how much cooler it is to cook on -- no excess heat like that from gas burners. I do have a Le Creuest dutch oven that works, but it doesn't heat as uniformly as the stainless. From what I understand, cast iron cookware might not work that well with induction because it is someone porous, so the heat is not conducted thru the pan uniformly. The oven is can be either regular or convection - it's a GE Profile model.
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