My dad is a professional cook (retired, but used to own a restaurant in France). He only uses induction. While he did not get the cheapest one, he did not tak

My dad is a professional cook (retired, but used to own a restaurant in France). He only uses induction. While he did not get the cheapest one, he did not take the high end either. One thing to consider is that quality of the pans and pots. Nowadays while they are all induction friendly, some provide a better heat distribution than other. If asking my dad, the main benefit he sees is the control.