I love the responsiveness of cooking on induction burners. Having cooked on gas and on standard electric burners in the past, I can say the induction is just as good as gas in terms of responsiveness, but more powerful for tasks like stir frying or boiling water (and without the micropollution). The ovens both heat up remarkably fast, too, and hold their temperature. My only complaint, which is very minor, is that the timer only goes in minute increments, so I can't time shorter things (like soft-boiled eggs) without some small error.