I've been cooking with induction for a few years. My hardware isn't fancy. I have owned a few countertop units, a format that meets my needs. The model I own no

I've been cooking with induction for a few years. My hardware isn't fancy. I have owned a few countertop units, a format that meets my needs. The model I own now is a robust commercial version, 1800W. Works great with pans up to ~11in diameter (bottom). UI is typical: buttons to set "heat" and "temp", plus on/off and timer. Good part is than buttons activate mechanical momentary contact switches that have a really solid "clicky" feel. Overall it's a real pleasure to use, but it has its quirks. The biggest "issue" (not really a gigantic flaw) is the ambiguous controls re: heat and temp. Nominally the heat setting controls wattage, temp supposedly sets limits on temp erature of food. It's just very inconsistent, like setting temp to 160 degrees F doesn't have much to do with actual temperature as measured with a thermometer. But I've gotten used to how it works and very rarely overcook or burn stuff. In the past I preferred gas, but that's not my first choice now.