My wife, Nadine, is an excellent cook and can testify to the accuracy of your statements about induction cooking.  We bought a house in France with an induction cooktop - which are common there.  (See the photo above.) This was new to us, however, and one feature of this wonderful house that she was worried about.  "Electric cooktops are miserable!  I wish we had gas."  

 

I was the first to try it while I was working on the house for a while, after she returned to the USA on business.  I was very surprised.  #1: Induction pots heat faster than gas.  #2: The temperature control is very precise, a bit better than gas.  #3: The glass cooktop was not blazing hot, like a standard electric 'resistance heat' cooktop.  (This is a key risk with standard glass electric cooktops in the USA, because they can burn you long after the heating element is turned off.)

 

When we returned to France, Nadine tried the induction cooktop for the first time -- and was also surprised by the speed and precise temperature control.  Induction is her favorite cooking technique now, for complex meals or simply to boil water.  Friends of ours own a fine restaurant in France and they use induction cooktops too.

 

In short, highly recommended - whether you are an accomplished chef, or can burn water like me.

 

Mark and Nadine Hays