Performance
Unlike traditional electric or gas hobs, induction allows instant control of cooking energy which enables extremely fast heating as well as enabling the pot to be held at a low temperature.
For example, with equivalent energy flow rate, a saucepan of water will be boiled twice as fast with induction as it is with gas.
Energy efficiency
As soon as the cooking vessel is removed, the energy consumption stops, whereas it continues with gas or traditional electric hobs.
Furthermore, because the heat is generated by the cooking vessel itself and not by the stovetop, the induction efficiency is close to 90%, whereas it is only 60% for halogen, 55% for electric coil and less than 40% for gas.
Ergonomics
An induction stovetop only heats the cooking vessel, therefore it does not warm the surrounding air, which betters working conditions.
The possibility of a burn injury is significantly less than with gas or traditional electric cooking. In normal conditions the cooking surface remains cool enough to touch without injury after the vessel has been removed. However, with high power induction cooker the glass ceramic becomes hot, but cools down rapidly.
Induction cookers are easier to clean because the surface is flat and the food does not burn onto the glass ceramic as it is not as hot as with gas or halogen cookers. A simple sponge will do the job.
Security
Unlike gas which presents specific risks (leak, explosion) and is therefore subject to many restrictions, induction cooking puts you at less of a risk.