OK, I will give you the "bad" news first: the "interface" metal disks were designed to use with the portable cooktops, which tend to be at most 1,800W. An induction range will probably be much more powerful than that.
My experience is that the interface disk works rather well, but reacts at least as slowly as a regular electric burner, both on the portable cooktop (it came with it) and the regular induction range. Then again, I do not use high power (and certainly not Power Boost) on the range. My husband tends to forget (he turns the range on HI) and the range overheats the disk, beeps and shuts down in no time flat. After a few times of this, I bought him an electric hotplate for the 2-3 remaining things we have that are not induction compatible and not worth replacing: a stainless steel "espresso" coffee maker, a 1 qt visions pot and a Pyrex vacuum coffee maker. Yes, you read that right -- there are stainless steel things that are non-magnetic, *check* everything before buying.
With the "bad" experiences out of the way, well, I grew up with gas. I got used to electric burners just fine, but I always noticed the time lag to adjust temperatures.
When induction ranges became less expensive, we kept an eye on the market. Around 2013 the prices got good enough to think about it, and the market for pots which are induction compatible became really attractive. In particular, there are now a lot of pots which are not necessarily stainless steel, but they are non-stick (or "ceramic" coated) and have a very responsive stainless disk on the bottom, which makes them ideal pots for us (we only need 2-3 pots which let the food stick, and we have them). And this style is not nearly as expensive as the high-end all-clad, and our pots and pans were worn out anyway, so we took the plunge.
You will need to adapt. In particular, everything is much faster -- changing temperatures is faster than gas, for example, and trust me on this, you do *not* want to leave the kitchen if a burner is on Power Boost. Lower the power if you leave the kitchen. Just to give you an idea, long gone are the days when I'd put a frying pan on the burner (gas or electric) to "preheat". If your burners defaults to turning on to Power Boost or High, the frying pan will be at 350F in no time flat, your best bet is in fact to turn on the burner on Power Boost, wait 20 seconds (check with one of those Infra-Red laser thermometers), turn off the burner for another 20 seconds or so to let the heat spread/equalize on the bottom of the pan, then turn the burner back on to say 7-8, depending on your burner and start frying. Regulate the heat from there. Note that this is *significantly* faster than "preheating for 5 minutes on low or med-low" because with the old-style burners, you can't easily get rid of excess temperature, and now you have only the pan hysteresis to deal with.
The other "bummer dude" I found out is that while a lot of the portable induction burners have a thermostat to keep the temp constant (some better than others, depending on how well calibrated they are), most of the induction ranges and cooktops don't have such a feature, they only have a LO-1-2...9-HI/PowerBoost control. Very expensive cooktops have had a thermostat in the past, not sure if they are for sale currently in US.
Another thing to keep in mind, some cooktops have at least 20 steps between LO and HI, some only 9 or 10. Some people don't mind fewer steps and don't complain, some people complain that 7 is too cool and 8 too strong.
As a personal anecdote, I got my induction range in 2013. My parents were building a new home and I warned them to get both gas and electric lines to where the range was gonna be installed in case they wanted induction at some point. They figured they had only used gas their entire lives and so they had only a gas line put in. They visited me at the end of the year in 2013, saw our range and mistook it for a regular smooth top, did not pay much attention to it. In 2014 they came to visit, but we had a large family gathering then, and one of my brothers went "oh, WOW!, is this induction?" and I told him yes. So of course, my brothers and sisters-in-law wanted to try it and cooked a bit, so my parents tried it too. My parents have been a bit sour since then, every time they come to visit they play with the range and go "we should have installed an electric line there too, so we could switch!", which I find funny, because *usually* they don't pay any attention to my suggestions.
So, in case it's not clear, I'm all for "get an electric hotplate or even better, if you often have power failures, get a gas camping stove for the pots/pans that aren't induction compatible, get a new set of induction pots and an induction range/cooktop".
I know I get annoyed with how slow other folk's gas stoves are now. No, it has nothing to do with how powerful they are: you can have a 20,000 BTU/h burner, but it will come equipped with heavy cast-iron grates that take time to cool down and make you have to remove/move the pot just the same as old electric stoves. I truly love it now that if I turn off my burner, it's *off*, a second or two later the pot is not boiling anymore and nothing will burn/stick to the bottom because the grates/coil/smoothtop is still too hot.
It's also *much* easier to clean.
Good luck!
