@gwagner I have an induction cooktop / hob / whatever you want to call it. It's okay, but if I had it to do over again, I'd just get Duxtop hotplates and put them where I needed them. Duxtop has really good control over how much heat gets to your pot for about one tenth the price. It's primarily a for-the-restaurant-trade brand, from what I understand, and that method (hotplates where you want them) is what retaurant kitchens are moving to instead of hobs.