— Rosie AIELLO

So this is a question I love because I'm standing in the kitchen that I renovated, uh, just about a year ago and I'm really happy with it. There is nothing, you know, I'm, it's very unusual for me to say, well, I love this, but I wish I had no, everything here works really well. I, induction cooktops are great and I, since I was getting a new stove, this apartment that I'm in, there is no gas possibility in this apartment. So when I moved in, I had a radiant, it's called a radiant top cooktop, which is electric, but it's not, it's not my mom's electric. It's, I was horrified, but it was great. So I thought, well, I'll get an induction this time because what induction heats instantly and as soon as you turn it off the top is cool. The reason that I didn't was I have some particular pans that are very old that I really love and they are not induction ready. How, you know if a pot or pan is induction ready is you take a magnet, the magnet has to stick on the bottom of the pan. So in the end, I decided to go with an updated radiant heat cooktop and I have an all electric unit. I think that electric ovens are more accurate than gas ovens. That said, you use what you have. In fact. So I have this beautiful cafe oven, um, that has all, uh, convection, bake, convection roast, all kinds of things. I really like it. I can even turn it on with my phone when I'm out to get it preheating. What I really love is right behind me, this revel little oven. Um, it bakes beautifully and it's a conviction oven as well. So that's what I say about that. I mean, more and more people are using induction cooktops, including in restaurants. It has been found that the flames from gas, which was very hard for me to get over, not cooking with gas, really unhealthful. So I think in New York City, no new builds can have gas. Um, most of today's cookware is induction ready.