Like I said elsewhere, I have not met anyone that hates induction and most who tried it will never go back to gas or radiant electric after getting used to induction.
It's certainly *different*, particularly compared to a normal workflow in a restaurant, but there are many professional chefs (not just celebrity chefs) who not only own induction at home, but have installed it in their restaurants.
There's a lot to like about it in a restaurant too -- it's cleaner, it's cooler, and once you get used to the response time, you don't have to move the pots/pans to other burners to change temperature, just change the power. Also, it's way more repeatable, not that nonsense of having to look at the flame to judge the temperature -- it is exactly what the power level says it is, and you get used to that much faster than you can believe. Some ranges have the regular 1-10 power levels, but some actually let you choose either a power level or a temperature that gets maintained by a reasonably good thermostat that you can use to fry things, make candy or keep a pressure cooker at the right temp.
I say give it a try *first* then bitch. And to be honest, I have not met anyone who bitched at induction yet.
Cheers,
-- Paulo.
