the faster it will heat.

I hope to get one by summer. Fortunately, I have all steel cookware and several cast iron pans. No aluminum.
Sounds like you might use less energy.
Happy Valentines eve! 💌

Although I'm a gas range fanatic, the one we had had a poorly-designed cooktop and a problem with knobs/burners (it was a Kitchenaid, and I learned that the knob problem was a well known flaw--and expensive to have repaired. It broke three times), and I had grown to hate it. It's really nice to have a cooktop I can use without having the whole center taken up by a never-used griddle space, too.

So far, I'm very pleased and hope you will be, too.

but they are quite a bit lighter, and usually reasonably priced. Most restaurants use them.

They usually have very durable skillets that are relatively inexpensive.

helpfully,
Bright

Thank you--I'll have a look.

I found the carbon steel pans to be too heavy for me.

I've been really happy with my Cuisinart stainless steel pans but they do have a learning curve.

I am very weak in my arms and shoulders, and the cast iron skillets are out of the question for me to use. I also want a light-weight skillet for sauteing and other quick-cook dishes, and it's hard for me to imagine heat-retaining cast iron being good for that.

I'll check out the Cuisinart pans.

I bought two really nice induction ready pans for a song. And I don't even have an induction range.

The above poster is correct about the weight of carbon steel pans. I have one, (nicely seasoned). I use it for recipes that finish off in the oven.

They have the induction symbol on the bottom.
Most pots do these days. They also have a reasonable frying pan that is nonstick for induction.
When I looked at some restaurant supply stores the cheap frying pans weren't induction ready. That will change as commercial places also head that way.

I jiggle smooth pans on my induction top. You can't do what J. Pepin does with a French omlet on a gas top on induction but it works.