Downsides of induction burners: bottom of pan heats up very quickly, but heat propagates through the pan slowly, so food is prone to burn when you are adjusting for a certain level of simmer.
Limited heat settings left me often wishing for more nuance, especially in lower temperatures.
Hysteresis. You can see this by putting your saucepan with water to 350, then lowering it to 212 when it reaches a boil. It will rapidly cycle between boiling and not boiling, making simmering very difficult. My particular induction burner has one setting for 140F (way too low) and the next setting is 212F. Where's simmer?
It does heat water up faster than a conventional burner, so I use it for cooking the pasta while I make the sauce on a conventional gas stovetop. I also use it when temperature control isn't important, but that's not very often in cooking.
Limited heat settings left me often wishing for more nuance, especially in lower temperatures.
Hysteresis. You can see this by putting your saucepan with water to 350, then lowering it to 212 when it reaches a boil. It will rapidly cycle between boiling and not boiling, making simmering very difficult. My particular induction burner has one setting for 140F (way too low) and the next setting is 212F. Where's simmer?
It does heat water up faster than a conventional burner, so I use it for cooking the pasta while I make the sauce on a conventional gas stovetop. I also use it when temperature control isn't important, but that's not very often in cooking.