I keep reading the same experience as you did but it's really difficult to imagine it being so without actually having access to an induction stove to try it ou

I keep reading the same experience as you did but it's really difficult to imagine it being so without actually having access to an induction stove to try it out. What I care about most is the rapid adjustment from high heat to low heat and vice versa within seconds; this is really important for many Asian cuisines. What I care about next is the amount of heat output at its highest and lowest setting. Of course I can't verify these attributes by looking at induction stoves in a store.