My SO is researching decarbonizing the homestead. One of the items she is suggesting is going from gas to an electronic induction stove.

Has anyone been down this read? How are they to cook on? Most examples I see are of boiling pasta water not a controlled simmer or braise. For those, I'm really fond of the control and precision of gas, but greengirl does make a point from a low footprint point of view...

Thoughts?