> It's not about having a "recipe", you learn 4-5 important temperatures after a couple weeks of using it.

Yes. Because of the quick reaction times, and being able to precisely set temperatures, and even temperature profiles over time with more advanced models.

Of the contents, in the pot or pan. Not just the outside.

For me it was a revelation. Needs much less experience and intuition. Eliminates much guesswork if you don't have much of the former.

Given you have a sufficient electric installation. If not, there are some crazies offering induction-cooktops with built-in battery, to compensate for the lack of that, boosting it up, sufficient for most cooking they claim.

I'd rather not ;->