Hobs or Knobs

Just when I had decided on a new Neff gas hob with wok burner, I read an article on the merits of induction hobs. I could have a 60cm Neff induction hob, alongside their Domino gas wok burner, or I could go for an all in one version by Atag or Miele, although Atag's seem to be a bit elusive on Tinternet. Any suggestions? Ta.

In the end we went for ceramic halogen over induction. I wan't too keen on getting steel/iron pans, especially the immensely heavy iron things that kitchen designers swoon over. I could see much damage coming. A relative says that her induction hob burns the food on the bottom of the pans very easily, but I don't know whether this is a characteristic of induction or indicative of her cooking practice.

Thanks - I have re-considered the whole hob thing and decided to stick to my original decision and go for the Neff 5 burner gas hob, on the basis that I've been used to cooking with gas for the past eleven years, and it works for me! As the old saying goes - "if it ain't broke....." - plus, as you have pointed out, I won't need to replace any pans, unless I want to of course, with all that money I've saved by not going for induction!