The wife wanted a gas stove, but in our house we couldn't manage the venting properly, so I found an induction cooktop at Lowe's, their last one, being written off. She became an almost instant convert. When we redid the kitchen here, we had a decent range of the regular type and she insisted on getting induction.
They offer immediate pinpoint control. They boil water faster than gas. They don't heat up the kitchen (much, they heat the food). The surface is very easy to clean of course (a feature she likes). A Miele runs over $7K. We got a Bosch which was $3200. The oven is "normal", it does have a meat probe which I use.
The disadvantage is you need ferromagnetic cookware. The magnets heat the bottom of the pot. I can put a small pot on the large "eye" and it only heats the pot, an ice cube next to the pot won't heat up, it's a neat trick.