Induction is the best kind of burner for traditional cooking, but it's not capable of either the evenness or the accuracy required. Even a copper pan can have as much as a 30-50 degree differential across the surface, regardless of how you heat it. And medium rare is a 5 degree range, caramelization is just 8 degrees for that nice sweetness, and eggs change with literally every degree. So those degrees count.

Hmm. Then I think I would've gone with "ember." Though I still like "cinder" well enough, despite its burnt connotations (and this: http://libcinder.org).

In any event, it looks like a really interesting product -- makes me think of a sous-vide-like approach, only brought to the surface of a pan. (Which, of course, is much more challenging, since you need to do more than simply hold a vat of water at a constant temperature.)

It could be cultural, I'm coming from an Australian perspective.