Induction stovetops

I grew up on gas stoves, first house had gas, but since I certain member of my household is a little on the careless side, I decided that if I wanted to live to an old age, electric was the way I needed to go. We had a glasstop that we had to replace, some friends who are dedicated foodies were raving about induction, so I got a Samsung.

It does take some adjustment, it is very fast, faster than gas, changes are instantaneous. Boiling water is ridiculous fast, you better have everything ready when you turn it on, have the rice measured, butter and salt ready, because things happen quickly.

If something is simmering to fast or slow, when you adjust, the effect is in a blink. The top itself doesn't heat much, cleanup is easy, no knobs or buttons, just a wipe off.

The controls have a learning curve, one anomaly I noticed, if you remove a lid that has a lot of condensation under it and you let in drip all over the top, my model shuts down. I have not contacted Samsung to see if that is normal.

I was lucky, I only had to replace my wok to make the change. Yeah, I really like nat gas, but someone I know can defeat the most well thought out safety features without trying.

Any tips from other induction users?