Induction is fast, but actually cooking is a PITA because mine at least adjusts power output via PWMing the whole output with a very slow square wave: i.e. it alternates between full on and completely off. Yes that's also what thermostats do on electric stoves with resistive elements, but those have extra thermal mass and thermal lag that smoothes out the overall heat output.

I stopped using an induction burner after having some issues with it, but I think that may have just been user error. I only ever use burners for boiling water for tea these days, so maybe I should give it another try.

Induction can have the crown as soon as appliance designers stop giving them infuriating capacitive touch controls that are a fundamentally bad input method for a fucking stove.

Give them knobs. The UI nerd in me is so angry at the slow death of competent design as its cannibalized by marketing and branding people, and the penny pinchers they serve.

Fast heating, wipe clean, works off clean electricity, roasts me less in the summer, doesn't care about the air coming from a window, starts the first time every time, what more could I ask for? I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.

Induction has just gone from "cool, but for the rich folks" to simply an undisputed king of stovetops.

Much like solar and other green technologies.

Cannot roast marshmallows OR light a joint, literally what is this used for???

Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.

I love the idea. I hate the shitty unreliable overly digital implementation. Induction came around after everything was already well on the way to enshittification. Components are sized to last through warranty, not to last 20 or 30 years.

My gas stove, which has certainly many issues, hasn’t got a chip in it, and with occasional replacement of igniters will likely outlast me, unless we choose to replace it. This is a unique stove though, I will admit.

Make one the size of my 12" skillet so it doesn't create a neat little zone of heat surrounded by sticky cold pan, and I'm all yours. Haven't seen one yet.

Deyre goin to take muh gas stowve

My neighbor's daughter bought an induction stove for her best friend who happens to be a trans dwarf porn star. She goes by Munchkin Cock Jenny and let me tell you she can cook a hell of a good meal on that thing. She hosted us all for Thanksgiving breakfast last year and made Vienna sausages with coconut rice and strawberry rhubarb pie, all mixed together on the stovetop. None of it got hot because she just placed it all on the surface but at least she tried. She died of meningitis about 4 hours after we left which is unfortunate because whoever had to deal with her estate had to clean the stovetop.

Electric coils suck. They never make even contact with the pan, creating hot and cold spots.

Electric radiant is better. But it's limited by lower burner output.

Gas solves both problems, but creates an additional problem that it measurably reduces indoor air quality with combustion byproducts.
The simple easy solution to that SHOULD be require a vent hood, and wire it so the fan automatically turns on low when the burners are lit. But that seems to require more brain power than the construction industry (or regulators) possess.

Induction solves all problems. No combustion byproducts, even heat distribution, high output.

There's also a company called Impulse that makes an induction cooktop with a 3 kWh battery inside- crank that guy up to 11 and it'll dump 10 kilowatts into one burner so you can boil a pot of water in under a minute. Put in contrast, most gas and electric burners put out 2-4 kW. Obviously with only 3kWh it can't sustain that output continually and once the battery is dead you're left with whatever your electric circuit is good for, but that's still plenty to get a pot boiling.

I have gas now. If I ever redo my kitchen I'm getting induction.