I have been using a radiant glass-top cooktop for 15 years. I recently switched to this new induction stovetop because the old heating elements were weakening. I love the control I have with the Induction - it's like gas in that the temp changes immediately so I can control the simmer with precision! And it heats up 20 times faster! Another benefit is there is no emittance of heat outside the perimeter of the pan. In other words, the heat stays only under the pan, even on a larger burner.  There are just 2 downsides...1) I had to buy new (magnetic) pans and 2) I thought I would love the sleek electronic controls (no knobs) but when I wipe up little spills when I'm cooking I inadvertently turn off the controls! Just the slightest wipe over the controls turns everything off.  That part is annoying as I like to clean up as I cook. I still prefer this over the old radiant style and would recommend it.