We replaced a 40-year-old gas range, so it took a moment to get accustomed to the way induction delivers heat. It's worth the time! Cooking temperatures are consistent and easy to control on the range top, so a simmer doesn't scorch and you can boil a kettle for tea in just a few minutes. The technology behind induction is fascinating. 
The versatility of the oven is allowing me to advance my baking. I used the steam bake feature on the bread recipe I've been making for years, and this is the first time I've gotten a perfect, crisp, golden crust.