Until you use one, you will not even be able to conceive the power and response. You can go from a full, roiling boil to dead still water in about 3 seconds, depending on the weight of the base of the pan and how much heat is stored in it, just by turning the control to OFF. While I have used induction for skillet frying, it is not really necessary since I know how to regulate my electric surface units. It is great, however, for deep frying. Where induction is really great, in my opinion, is in bringing water to a boil and getting a pressure cooker up to a full head of steam really fast. When I turn on a 3000 or 3500 watt induction unit, that is not an element heating up to put heat into a pan, that is the amount of power going into the pan to create heat in the pan and that is a lot of power, what Joe Biden calls a BFD.