Induction burners are great, but they have a few drawbacks. They have excellent low temp capabilities and can get to heat fast; you need magnetic, metal cookware; and I'm not sure, but I don't think they can be used for "canning" or other cooking that can't be done on a flat glass surface. The individual "hot plate" induction burners are great for doing task (melting chocolate, sauces, fast boil and reductions) that you don't want to do on a cooktop.