Interesting to hear that people actually like induction hobs. My sister-in-law has one which I use fairly often and I hate it.

I like to spoon oil over a fried egg until the yolk turns pink but if you tip the pan even slightly to collect the oil, it stops cooking altogether. I agree with Steve that using a glass lid will help but sometimes the egg may overcook while your waiting for the desired visual finish. A little basting helps things along a leaves you in control.

My sister-in-law's frying pan was slightly warped on the base, so not all the base was in contact with the hob, giving hot and cold spots across the pan. Replacing it was the only option.

Stir-frying is difficult as the bottom of the wok gets red hot while higher up the walls remains cold for quite a long time.

Worst of all, and for me, the thing that means I would never buy an induction hob, is that my aluminium pressure cooker doesn't work on it. I know that you buy stainless steel pressure cookers but we have been together for a long time and I am not going to let new fangled technology split us up, especially when gas hobs works so well.

DC