Other than space, what do you like about cooking with induction surfaces? Do you find it better or more responsive than gas? ← We do find induction to be better than gas, for several reasons. One is that it is more efficient. Induction uses less energy, and the energy used is properly directed. The heat goes directly into the pan or pot. Another reason is precision. Say, of example I am cooking sugar and I want it to reach 250 degrees. I can set the burner to go to that temperature. It will show the temperature climbing and stop when it reaches the degree of heat I want. The space thing is of course another reason, as you mentioned. During the day when we are prepping for dinner, we may not need 4 burners. So we simply take one away, and we have room for other fun toys, such as the thermomix or a pressure cooker. Sarah Allen Chef De Cuisine Atelier Restaurant