Here's a brief bit of what The New York Times had to say:
Standing at an induction range, even great cooks must rethink their basic moves. The heat comes on so fast that anyone used to pouring oil in a pan and chopping the last of the onions while it heats is making a big mistake.
Most articles on induction cooking (like this other one in the Toronto Star), make note of the speed of cooking and its efficiency, but generally focus on the full-stoves rather than smaller units.
However, a later posting in the New York Time's Diner's Journal focuses on the hotplate variety and concludes that they still have many of those advantages. For example, using an induction hotplate when testing they concluded that:
On a gas burner at full blast, the water boiled in five and a half minutes. The induction cooker did it in under three.
That's good I suppose, as I own two of the things.
