The problem with induction stovetops in my experience is that they really don't play nicely with Asian (particularly Chinese) cooking. Trying to stir-fry on one is maddening.

Usually any discussion about induction stoves seems to wholly revolve around European-centric cuisines, which is why I'm surprised to see this article quote a positive experience from a self-described "Kind of Chinese" restaurant. I genuinely wonder how they manage it and what I'm missing.