Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense. I do 90% of all my cooking on a single induction plate I paid ~$60 for. Non-induction electric hobs are trash, and induction is much closer to gas, but more controllable, less messy, and less dangerous. That said, I would strongly recommend against a builtin induction hob. They're expensive as fuck, and eat lots of counter space. The standalone induction plates are amazing, much nicer to work with, and cheaper, and you can put them away when you need the extra space. Restaurant supply shops have standalone induction plates for ~3x the cost of the consumer ones which are phenomenally good, that's what the higher end new kitchens are going for.

> They're expensive as fuck, and eat lots of counter space.

I am comfortable with the latter at least, as my default would be a 5 ring gas hob! I cannot imagine cooking with fewer than 3 rings. (Say, duck breast, mash, veg is a pretty basic meal)

> Get a standalone induction plate. They're cheap and portable and they let you try it out without a huge expense.

That is actually a good shout, and not something I had considered. Am currently "camping" kitchen'd in the utility room with a microwave and a 2 ring camping gas stove. Will have a gander, Thanks :)

> I cannot imagine cooking with fewer than 3 rings.

You're allowed to own more than one standalone induction plate. And you're also allowed to position them freely over your work area :)

You're not always allowed to put them into electric sockets and turn them on all at once, though. There's usually special electric wiring done to handle the load of electric stoves.

In the US, at least, the standard is to have outlets every 4' (I think), and have the outlets alternate circuits. So, you plug into two adjacent outlets (not the same two in the same box, but adjacent boxes) and you'll be on different circuits.

> and have the outlets alternate circuits.

That's the first time I've heard of that. Is that for kitchens only, or for all rooms?

I think it is for kitchens, and it is relatively new. My 25 year old refinished kitchen has the outlets, but not the separate circuits. No nespresso + toast.

There is a lot of very old housing in EU.

> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas.

That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.

I think I was unclear.

    If A then B true 

was my meaning, not

    If and only If A then B true

Hence highlighting that we have seen some of this already!

Side note. The high end ones move first as they discover something better. See the proliferation of technological machines in modern professional kitchens. But the trend gets set and the upper mid range starts to follow and then it will be what chefs want to use because it is best.

Hard to think of an industry where people use legacy technology instead of tearing it all out and replacing it with the newest thing.