Induction stove vs. "normal" cooktop

Thanks again for your opinions. I still think that for us it will now be a conventional cooktop. We have always had one like that before and cooking worked well with it. I found the aspect of cleaning and speed appealing, but if my wife can't handle it and she will be using the cooktop most of the time, then it's just no use.

Conventional means a halogen hob with a ceramic glass plate? Or really with cast iron stove plates? I would actually consider whether to use gas with a bottle after all. The bottle (better two) can also stand outside. The short response times of gas and induction are simply unbeatable when cooking (or frying).