Induction has changed fast, and in this webinar I break down what’s true in 2026—and what assumptions are already outdated. I start with the basics of how induction works in under a minute: it’s a magnetic burner, the magnet excites the pan, and the pan becomes the circuit that cooks the food. Then I get into why people like it: speed, better “steering” (control), an unbelievable simmer, safer cooking, and easier cleanup. I also talk about ventilation—yes, induction is easier to vent than gas, but you still need a hood, especially in today’s tighter, energy-efficient homes. I also show where projects get into trouble after installation: cookware compatibility (high ferrous content matters), pan sizing and layout (a bigger cooktop doesn’t always mean more usable space), and the realities of service. I share real numbers from our 33,190 service calls last year, why cooktops tend to be more reliable than ranges, and why voltage spikes can be a problem for 50-amp induction ranges. Finally, I compare brands and features—reliability leaders like the Bosch family (Bosch, Thermador, Gaggenau), higher-output options like SKS, and design/feature plays like Café, Miele, Wolf, and Bluestar—so you can buy or specify induction without surprises.