we have had induction cooktops for many years and would not go back to convential smooth glass cooktops or gas.
The controls are much more variable, almost like a gas stove. Our GE induction top has 21 settings on each knob. They are numbered 1-10 with a 1/2 in between offering very fine temp settings. The cooking result to the pan changes instatantly.
When on full high water will boil within a couple of minutes.
Each burner has a low or keep warm setting which is very handy for those dishes ready ahead of the rest or to keep food warm for serving.
One has to have pans that are compatible with induction meaning they must respond to magnetism. ONLY the pans that attract a magnet will work. If one has none, it is worth the investment to change out your pots and pans.
Most cookware has on the bottom icons identifying the cooking methods the pans work with.
The cooktop itself does not emmit the heat; it is the pan that heats from the magnetic vibrations. The only heat in the cooktop is that reflected from the pan.
The induction cooktops tend to be a little pricier but if one is looking at high end cook tops it isn't that far off.
As usual it boild down to a matter of choice. Our experience as well as friends and family that have converted....there is no going back.
Good luck in your pursuit.
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