I can't boast any scientific background, but at the cooking school where I teach, we have used exclusively induction cooktops for about 5 years. I've found that they work very well for most purposes, with their best feature being that they can be moved on and off any tabletop with an outlet -- there when you need them, under the counter when you don't. They also don't need a vent, so can be used in tight spaces, office buildings, boats, etc. Very good for long, slow simmering or precise heat control -- we had one at the old Le Cirque at the Palace hotel and we used it a lot for sugar work and chocolate sauce. Easy to clean and hygienic. Cons: movable but heavy. Sometimes the convenient-sized pots (especially saucepans and rondeaus) are not induction-compatible. Flambeeing is a pain, and so is reducing or evaporating because it takes so long -- sometimes the unit will simply shut off after abou 45 minutes. No repair service or tech support. Have no experience with it in the home, although I do remember about 12 years ago in the Philippines they were featured at a Tupperware-type party my mom's friends had. That one was made of pastel fibreglass or something similar and had coordinating pots.