Preparing ossobuco with risotto on an electric hob (not induction) is really challenging… the one thing I miss most from my Italian and UK kitchens is the gas hob.
Factoring in the response delay of the standard electric hob is really non-trivial.
I have never really cooked anything difficult on induction but it does give the impression of better response to power changes.
While we must move off gas hobs for the good of the planet, I have to admit I’ll miss them. I guess new generations brought up to cook with electric hobs will deal with it much better.
I’m a cooking dinosaur… 

