It heats faster for one thing - I used to be able flick on the gas at my Uni flat and dump something into it then get distracted for a few minutes chopping/cutting etc.
That implies either you have it turned up too high for the task at hand (finer control is one benefit of induction - maybe your unit is really cheap?) - and possibly that it's way overpowered for the typical use you use it for.
They aren't really much faster than gas - just a lot more energy efficient... I know mine is faster than previous gas stoves that I purchased, but I also went out of the way to make sure I had high-powered elements because I hate waiting .
If it's so fast - why wouldn't you just turn it on after you chop everything? No need to pre-heat when things heat up so fast....
> why wouldn't you just turn it on after you chop everything? No need to pre-heat when things heat up so fast....
We'll that's an essay in itself - it's quite an inefficient way to cook, I went through a stage a while back where I quite religiously prepped everything before beginning to cook a meal. Not fun.
> They aren't really much faster than gas
Example: I find doing sauces a lot easier on gas (particularly things like white sauce or gravy) because the heating is generally a lot slower and more gradual. It is a pain with induction having to tweak up the heat every few minutes to make sure it doesn't heat too fast.
Control with gas is as granular as induction I would say (we had an electric hob a few years ago that had a dial - but only 4 actual settings...)
I personally find our induction hob heats faster than gas - could just be particular circumstances though.
I prefer gas or standard electric hobs personally; more fine grained control and actually a little more predictable in my experience.