There is a significant difference between induction and ceramic hobs. The latter is much easier to use than the former, which requires completely different handling. What's more, it's imperative to unplug the electric socket each time you finish preparing a dish, making a mocha, or boiling a pot of water for boiled eggs and the like. Afterwards, it's necessary to press this and that key, to chomometer the preparation, to always stay in front for safety's sake. I've just read the world of use and tomorrow I'll give in even if it's raining oil. Like the two induction pots. I've got enough but only for glass-ceramic.
Extremely disappointed; obviously it's made in China. Might as well offer a simple, classic cooktop and stop selling appliances that only look good and don't perform.
Auxiliary hob adjustable in increments or temperature.