For people like Helical Drive, Induction is a blessing because you still have the instant response that people who cook with gas seem to need, while getting the power and control that come with electric. For those with any mathematical ability, old electric range manuals gave the percentages of heat with each setting: High was of course, 100%, medium high was around 50%, plus or minus depending on whether you were using 5 or 7 heat switches, Medium was around 24%, Low was 14-10% and Simmer was around 7%. It was easy to see how the heat dropped as the voltages were switched between two coils and put in parallel and series and how little energy was being used at the lower settings.
The one giant mistake that food writers from the New York Times made when trying out induction cookers was that they used way too high heat settings because, not being used to cooking with electricity, especially with 5 or 7 heat switches, they did not think about ratios of power. As you can see from the table above, there is a huge difference in power between High and Medium High that is just way more than you need for most cooking operations, but people who are accustomed to watching a flame and who are not used to the efficiency of electric cooking don't know that.
Do any of you remember how Julia took to the Cuisinart when it was introduced? Watching her do all of those hand operations to the potatoes in this episode made me want to let her know that in a few years all of that could be done so much easier.