Foods

We recently got a single induction element in order to try out the concept.  Provided you have the cast iron cookware and can live with the problems (like handling heavy pans, using a scouring pad, and having to reoil all the time), it has some definite advantages.  The big one is being able to bring water to a boil in a hurry, a real advantage cooking pasta or dried vegetables.  Since it heats directly from the bottom, the splatter seems to be less when stir frying or sauteeing.  And it's claimed to use less energy.  I don't think it can replace the radiant electric we're used to, but it's a useful auxiliary, like a microwave or a crock pot.

Any other experiences out there?