I've been experimenting with induction cooking. I bought one of those ubiquituous Duxtop 1800W units.
Some results:
1. The surface is glass and far too smooth. There's not a lot of friction - it is too easy for a hot skillet or pot to slide off. That's rather dangerous.
2. The sliding gets worse if there are drops of water on the glass surface. Those turn to steam and form a nice gas bearing so that the skillet or pot slides as if it were on glare ice, sometimes under its own power. This is *extremely* dangerous.
These faults could probably be cured by having some groves in the cooking surface so that steam under the pot can vent and some texture to the glass to give some frictional resistance to prevent things from moving so easily.
@karlauerbach Been thinking about induction myself. Decided a while ago that all new cookware will be "induction ready".
An 1800W unit should deliver the same if not a little more heating power than a domestic stove gas flame. Have you tried tests like "time to boil 2 liters of water" and compared? Just curious.
@shuttersparks I've noticed that different cookware heats differently on the inductive surface. I suspect that some inductive-ready cookware does not have enough "inductive ready" material, or that it isn't heat-conductive enough to the rest of the pot/pan.
I initially burnt a lot of things - so I'm mostly using the cook top for things that boil or things that I cook at relatively low power levels.
Also, I like to saute things - and that means lifting the pan from the surface, which generates alarms from the inductive device as well as disconnecting the pan from getting heat while I've got it lifted off.
It is definitely not cooking with gas. Certainly better than those awful glowing rings of old electric stoves.