I am definitely looking at this option seriously enough to have bought a
portable induction unit to use while the kitchen is being demolished. At
only 1800W, I don't think I will be doing a lot of heavy searing, but I hope
to get enough of a sense of the cooking technique to be able to tell whether
this is what I want to do all the time. If not, I have a handy extra cooking
station or table top cooker.

I just invested in a set of All-Clad copper core (loved its response!) which
is useless with induction, but I will cheerfully pass it along to my son,
along with my 30 year old beloved SCANPANS, and use my All-Clad stainless
pans. I would love to hear more from induction cooks, particularly the
serious "foody" ones. I know the units are being used by some world-class
chefs. What are the negatives? Will I want modular units that let me cook in
a variety of ways? Oversized gas units with open flame and wide heat
dispersion are not an attractive option in California, but neither are wimpy
electric units.