The choice between an induction and a gas cooktop is not a simple one, as it depends on your needs and habits.

From the point of view of design, one must admit that an induction cook is gorgeous: in ceramic glass, smooth, flat, with touch controls. It is also easy to clean, simply by wipe cleaning it with a damp cloth. It is supplied by electricity. It is subject to a very low heat loss. Heat is evenly distributed over the surface of the pan. Thanks to an electromagnetic field, energy turns into heat only when it comes into contact with a pot and only inside it. A safety device automatically blocks the energy supply as soon as the pot is removed. Residual heat indicators, however, warn if the cooktop is still hot, even when the zone is switched off. Induction is even safer than gas, because no flames could possibly emanate from the burners, nor is there any danger of a gas leak. The cooktop remains cold even during use – save in the zone where you have placed the pot – thus eliminating the risk of fire due to distraction. The cooktop can therefore also be used as a counter. It is more eco-friendly than a gas cooktop and it requires, in general, less servicing. The control of the cooking temperatures is very accurate and adjustable thanks to digital displays. It is true that electricity costs more, but it is used for a shorter time, as its performance is by far superior.
It should be noted, though, that the use of full-power induction may require an increase in the electricity supply power, if you wish to use other electrical appliances at the same time. In addition, pots and pans must be made of steel with a high iron content. You cannot use aluminium, glass, ceramic or terracotta cookware. Therefore, a few typical dishes of Emilia-Romagna, such as pot roast, stew or risotto cannot be cooked at their best on an induction cooktop.

Induction is ideal to reach high temperatures in a very short time, for example with oil or water (about 4 minutes to bring 12.6 cups of water to boil), then the cooking time of food remains the same. Moreover, gas burners are easier and more intuitive to use, as most of us learnt how to cook on gas burners. So you feel more comfortable with gas, especially for the calibration and adjustment of the cooking temperature. In fact, you need a certain experience to use an induction cooktop properly. It is true that the heat generated by a flame is dispersed more easily than electricity, but burners are not all the same: Bertazzoni dual burners, for instance, with their separate controls, deliver the best-in-class heat-up times. In addition, gas cooktops cost, in general, less than induction cooktop. To finish with, an advantage of gas burners is that they work even in case of power outage.
If you hesitate between the two options, try the unique Bertazzoni segmented cooktop, winner of the prestigious Interior Design Best of Year Award. This highly flexible cooktop delivers the power of gas, together with induction and is also provided with a Teppan-Yaki griddle, typical of Japanese cuisine and very useful if you wish to cook in a healthy way a wide variety of foods, from meat to fish to vegetables, since it requires a minimum amount of fat. Preparing a healthy meal is easy: a few minutes to boil water on an induction zone, while making a sauce on a gas burner and grilling vegetables or fish on your Teppan-Yaki griddle. Healthy, speedy and tasty!