Comment by bsder

> not necessarily more pleasant or efficient in the cooking process.

For amateurs, I find that the gain of control from using induction far outweighs everything else--especially at low heats. If I put a newbie on an induction with a temperature sensor, they generally do great. Over time they start to correlate the behavior of the food with the temperature, but, even if they don't, they still can maintain control over the food via the temperature sensor.

> The techniques for cooking on induction cooktops well have not been learned, taught and communicated.

And, sometimes, those old techniques are just a pain in the ass and only exist because of the lack of control. Caramelizing onions requires a lot less attention when I can set the pan to a specific temperature and don't have to worry about thermal runaway as the water cooks off. There are all manner of directions for thickening custards that aren't required if you can set the pan at exactly 180F and know that it isn't going above that. Tempering chocolate is stupidly easier when you can set the pan for 115F-81F-88F rather than having to swish it on a marble slab or put it on a double boiler and risk seizing the chocolate because of water. On an electric or gas stove, I plan for two batches of caramel because I almost always screw up my first batch if I haven't done it in a while; on induction I almost never miss. etc.