AWESOME! And I bet a permanent unit will achieve even better results! I also find that the heat range is way wider. I can take the remains of a whole chicken from dinner night before and make a great stock out of it, keeping the temp at about 135. Can’t do that on gas I promise. Now JAS my drop in unit doesn’t have a temp as well as power level, but I wish it did, and maybe they do now!I used the portable induction cooktop last night and am not gonna lie: first impressions are that it's a slam-dunk win for induction.
Granted, we have only had residential-grade gas cooktops (three so far) but all were top-of-the-line. Nothing like a Wolf though. But our experience with residential-grade is that it's hard to control the amount of heat (everything is either scorch or simmer) and the heat distribution is very uneven (there's one ring of heat and inside or outside of that ring is cool - even with all of our high-end cookware).
The induction burner heat is nice and uniform and like you said Matt, it is FAST. Way faster to cook than our gas (unless you scorch ... see above). Also, it has two modes - one lets you set the power level (good for things like boiling water) and the other lets you set the temp of the pan (good for sautéing or frying) and the latter works REALLY well. Set the pan temp and get to work and cook better and faster. I'm sold!
I’ll be interested to see what you buy!