I had one for a few years. When I moved, the new house had natural gas, so I switched. If I moved again, I'd probably go back to induction. So here is my opinion for about 5 years of using.
1. There is a learning curve. It is a very different animal and can take a bit of time to adjust. Judy never learned to use it, which wasn't a big issue most of the time. But if I wasn't home, she couldn't make anything. I think the touch controls built into the surface of the glass were her biggest issue.
2. The noises. My KitchenAid emitted a low level buzzing sound. It drove me nuts, but I'm very sensitive to humming and buzzing noises. Judy always said I was nuts - she didn't hear it. I wouldn't get a KitchenAid again - I'd look for a different brand.
3. Pans. I didn't mind changing out my 2 cheap aluminum non stick omelette pans for stainless steel, but putting away all my expensive solid copper pans from France was heartbreaking. Also, not all stainless pans work. I had a couple (I think they were cuisinart) that had to be retired. Check your pans with a magnet before making the change so you know what needs to be replaced.
4. If you already have a glass or ceramic cook top, you know not to drag pans, which can scratch the surface.
5. If you set magnetic pans on it when it's not turned on, mine beeped - loudly. I have a tendency to use any available surface, including the stove top, as extra counter space when necessary. You learn quickly .
All that said, I loved it! I could boil water or reduce a sauce so quickly -much faster than even gas.
Cleaning was a breeze - cleaning my gas range is an afternoon project.
The control over the heat was only limited by the material of the pan (that's a big reason I missed my copper). Cast iron will work, but because of the heat retention properties of CI, it defeats the instant control.
Happily, my Staub and LeCrueset both worked.
Everything is a trade off. I would do it again.
