I have never used an induction hob before, so when I found this combination i was very happy. I read a lot of posts in various forums about induction hobs, a lot of it was misinformation. This hob does everything you need to do; in my opinion, it is better for browning meat than a gas hob because the pan base gives much more heat through the bottom of the pan without the sides getting hot. I also find the controls very easy to use. I don't use a wok very much at all, but we have the wok burner just in case. What could it do better? Well, it's a shame that it doesn't have a multi-zone induction area covering the complete area, which senses the pans. Also, the controls aren't quite progressive enough for slow cooking or bringing to the boil, so if you cook below 100 degrees then it's very fiddly to maintain a temperature. Similarly, the heat supply seems to jump very quickly above a setting of 10. I would definitely recommend this, and I'd never go back to a gas cooker.