I find it even easier than a glass top electric (what the induction replaced) I think it is because only the area directly below the pan is heated, spills are easier to wipe up and don’t get baked on.

Induction range top. Quick on, fine degree of control, quick off, little heat radiation. Better than gas. Only adaptation was flat bottom wok which makes the working world go round is not quite the same experience.

Why not the Hamptons or Atherton?