That out of the way, here are the positives from my perspective: * induction boils a pot of water dramatically faster

* the pots, in general, heat up much faster and reach cooking temperatures VERY fast (as in, under two minutes)

* the surface itself only heats up as a result of the pan itself back-heating the surface of the cooktop.

* fixed, known heat settings for specific temperatures.

* almost instant pan response to temperature setting changes.

Here are the downsides from my perspective: * No fine control of the "heat". I have eight temperature settings ranging from 140F to 460F. That's a wide range with only ten steps, so I frequently wish I had more fine control of the settings, especially at the lower end. The steps are 140F, 212F, 260F, 300F, 350F, 400F, 425F, and 460F.

* Fan noise. The unit has a built-in fan that is very noticeable.

* It's much easier to burn sauces, because the heat right at the cooking surface seems to be much hotter because it hasn't radiated throughout the whole pan yet. (Please feel free to just say "git gud" at my poor skills.) I don't really know how to articulate this well, but I find myself adjusting for a certain level of boiling, but being surprised at how hot the bottom of the pan actually is, which leads to a burned sauce.

* Only works with certain pans. Most of my cookware is newer and designed to work with induction stoves, but I have a complete set of expensive stainless cookware that I inherited from my mother, and it doesn't work with the induction burner. Works great with cast iron and enameled cast iron, and I have a nonstick aluminum pan that has an iron plate on the bottom, so it works fine. I also have an all-clad stainless frying pan that is triple-layer, and one of those layers is iron, so it works well also. Any non-magnetic pans will not work (copper, aluminum, and older stainless pans).

I use my induction burner when I am cooking something for a long time outside, when I am boiling pasta or making lighter soups, and for deep frying.

I use my conventional electric stove when I am cooking meat, sauces, or thicker stews.