I don’t own one but have used them while traveling, at my brother’s house, and at friend’s houses overseas many many times.
I love them, no complaints.
There are only two things that I would say were a “learning curve” for me -
getting used to what level produces what heat. I’m used to gas and you can just look under and see the flame level. You can’t do this with induction and a “4” hasn’t always been the same from stove to stove. But as Heidi mentioned, the temperature change is quick when you make adjustments so it isn’t that hard to adjust to.
The controls - this has happened to me more in Europe than when using them here in the US, but I have locked burners off somehow, I have had trouble getting burners to come on, and for one stove it only seemed to react to my S.O.'s fingers and not mine. I would like to believe that if it was my stove and I had at least scanned the instructions most of those problem’s wouldn’t have happened.
Because induction is so quick and precise you may find induction cooked foods are ready before the rest of the meal. There was a bit of a learning curve for me but I think i’m a better cook for using induction. I don’t bother with a double boiler any more. Water boils so quickly that cooking pasta takes hardly any time. Meals come together quickly. The best part is how easy it is to keep the glass top clean.
So far, I’m very happy. My only issue is that my cooktop is marked with a cross rather than a circle for each burner. I am having a hard time centering my pans on the burners. I boiled water very quickly, sauteed some mushrooms to perfection, but my bacon was unevenly cooked since I had a hard time centering the larger pan. Anyone have any tricks?
Ouch! Mine is with circles. I guess when you put a pot on the cross, you should look at the 4 parts of the cross that is not covered with your pot, they should be equal in length. With time, you will get used to it.
I know the newer induction plates has larger heat surface, check to see where is the limit of the heat area might help, so you won’t be in a constant panic if your pan is not centred.
It may not have to do with centering. Induction cooktop often yield hot spot on your cookware. You can check this by boiling water in a fry pan or a saute pan. Look for the boiling bubbling pattern.
