I've had an induction hob for four years, having previously had gas. I cook a lot. Having previously seen how energy-inefficient halogen was, it took me a while to come around to the idea of induction.
I have the Siemens four-ring hob (this model or similar: http://www.google.fr/imgres?imgurl=http%3A%2F%2Fcontent.ao.com%2FProductImages%2FrvLarge%2FEH975ME11E_BK_INDUCTION-HOB_FR_L.jpg&imgrefurl=http%3A%2F%2Fao.com%2Fproduct%2FEH975ME11E-Siemens-IQ500-Induction-Hob-Black-20161.aspx&h=1100&w=1333&tbnid=Ss7n1BtAybl-4M%3A&zoom=1&docid=C3LdrXzr2PBzxM&ei=FKe2VLCgFIa3UcrVgcAM&tbm=isch&iact=rc&uact=3&dur=4791&page=1&start=0&ndsp=12&ved=0CDQQrQMwBg), and although this was a lot more expensive than other induction hobs, I love it for the following reasons:
1. like all induction hobs, easy to clean - buy special induction hob cleaner.
2. fantastic control - it's faster to boil a pan of water on my hob than a kettle of water. It's easy to change the amount of heat, you can stop something boiling over!
3. this hob is expensive because there is a timer function on each of the four burners. Most other hobs have this feature on only one burner. I can therefore set each one to cook for a specific amount of time and walk away, knowing that after x minutes the heat will be automatically turned off. I use this every time I make stock, setting the timer for its maximum 99 minutes, then I go off and do something else, knowing that Siemens is keeping an eye on things!
4. the 'keep warm' facility is lovely if you want to keep something warm on a very low temperature while other things are cooking. I like the lower temperatures too.
5. the downside: the cut-out in my working surface was made slightly too small, which meant that when the hob expanded, the glass split. This was replaced under guarantee by Darty, and when I fitted the second hob, I sanded the opening slightly larger, but obviously not large enough, and the new one has split. Replacing the glass is expensive, and I've been living with the crack for the past three years, without any apparent further problems. Perhaps this is one reason why having the hob fitted by 'experts' may be worthwhile.
Saucepans: stainless steel saucepans are solid and easy-to-clean. I mostly use Thomas pans, but I also have some 25-year old Ikea 365 saucepans. Both sets are dishwasher-friendly. Note: friends who've bought expensive special "induction hob" pans have abandoned them (quality issues) for Ikea stainless steel! Aluminium and copper pans won't work on an induction hob.
I put oven pans onto the hob to heat before putting meat into them, and melt chocolate in Ikea stainless steel mixing bowls on the hob.
I certainly wouldn't change my hob for anything else.
Energy efficiency: http://sustainablog.org/2014/07/energy-efficient-induction-cooking/