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Dooks-Fatberg
Induction is faster for boiling/heating, more energy efficient, depending on manufacturer only the area under the pan is activated. The one we have can combine heating zones which is great when putting a roasting pan on the hob for deglazing and making gravy.
I was anxious about going to induction but have not looked back. There are some cast iron woks that work great on induction hobs.
Use a blowtorch to burn aubergines