I've recently moved and the first thing my husband did was replace the cooktop with another induction top. We love it. I've used them for the last 5 years. I hardly ever use the "powerboil" setting because the only time I usually boil water is to boil eggs and now I use the Instant Pot electric pressure cooker for that. There was a bit of a learning curve to cooking on it but I really like mine. You will not (should not) ever burn your hand on it. I finish cooking and clean the cooktop less than 5 minutes after taking the pots off. It seems to cook more evenly. I love my cast iron on the cooktop but you do need to be careful about the weight - it would be easy to chip the glass top. My husband is ALWAYS cautioning me about sliding my cast iron around. It will also scratch - not bad - but over time, you will see use and wear. I do not miss cleaning the elements and drip pans so I would never go back to anything other than a smooth top. I guess the main things that are benefits are: 1) fast heating; 2) fast cooling; 3) extremely energy efficient; 4) even cooking; 5) doesn't heat up the kitchen; 6) if you have kids, there are lot of safety features that beep at you and you can't even heat it if you don't have the proper steel on it; 7) the temperature adjustment is much more specific and the range of temps is larger - you can go very very low temp and adjust by small increments (you can melt chocolate without a double boiler on the lowest setting and it won't scorch). Down sides: 1) more expensive; 2) more prone to breakdown than less complex heating elements (knock on wood so far I have had no problems) - if you have a homeowners warranty, you are covered- otherwise, get the warranty (and extended warranty if available); 3) you are stuck with the requirement of steel cookware (not a problem for me except for no longer being able to use my Corningware but it goes in the microwave). Hope this helps. My husband won't have anything else. Sorry this is such a long post. Hope it helps.