Look I'm as environmentally conscious as the next guy, but here's the thing I don't quite get about induction - how am I supposed to use a wok, a tagine, or basically anything that is either a non-metallic pan or where you need a flame for the cooking technique? Every time I've talked to induction owners, their answer has been that there are many cuisines they simply don't cook and types of cooking vessels that they don't use.