The most frustating thing I tried to cook was good, crispy hashbrowns. Believe me, I tried everything and the results were always soggy, greasy horror. When I switched to induction (and replaced all my non-ferrous pans) the results were perfect everytime.

I'm in the same boat and have found glass top actually produces more heat than a previous gas range. This isn't surprising at all numerically but people seem to automatically assume gas ranges are hotter even though you can literally just compare the numbers. Distribution is roughly the same or even better - gas tends to heat in a ring (where the flames are) whereas my glass top electric heats the entire circle. This is true even for wok cooking (although I have a flat-bottomed wok).

Responsiveness to inputs is a real problem, there's a significant lag to temperature changes. Although, this is already something every cook has to deal with - different pans heat at different rates, and the amount of food in the pan is a factor too. You kind of just learn to account for it.

Surprisingly the last point has been the worst for me - I'm always worried about putting pans down softly, and still have a few scratches. Cleaning is really easy for stuff that will wipe off, and near impossible for everything else. Spills with sugar/starch content need to be cleaned immediately or they'll be burned in forever. You can sort of scrape stuff off with a razor blade but you risk scratching the surface. I'm not sure why, given that glass ought to be harder than metal, but it happens nonetheless. With older coil/gas stoves you had drip pans or could line underneath the hob with foil, and just throw the foil away when it got dirty.

But cooking-wise, no issues.

Cleaning I’ve had no scratches using bar keepers friends to make a paste and scrape off, ymmv.

Came across this mother Jones article [1] on the success of the gas branding to promote gas stoves which was fascinating.

[1] https://www.motherjones.com/environment/2021/06/how-the-foss...