I have always cooked with gas and have now installed a Neff induction hob, partly because I think they are safer for old people and marvellously easy to clean. I am very disappointed with my induction hob. My main problem is that it never cooks evenly through all sizes of pan. If the pan is larger than the 'ring' it cooks just in the area of the ring. It is hopeless with a wok. Do you and Delia favour them over normal electric rings? I have experimented with various dishes. Omelettes are coloured where they touch the base very unevenly. It is difficult to control the heat when using an extremely good heavy iron wok. I find using my Le Cruise pans more successful than the saucepans designed for induction hobs. Now in my 80s I have had many years of culinary experience. I have watched 'how to' presentations on line and they do not appear to have the problems I have.
I think the main problem is that the rings are too small for the bases of the pans.
I look forward to your reply.
Previously Home Economist and Cordon Bleu teacher.