Holy shit! I did not see that coming. I just got the mainboard case to convert my fw13 so it can be stashed away on my homelab for some ancillary services. Assuming the price is right, I’ll have to consider grabbing one to put in my now-empty laptop! Very exciting.
You can literally put your hand directly on the surface of an induction cook surface while it’s on. You can also place it on the surface within seconds of removing the hot pan of food that was cooking.
What you’re describing is likely more about your familiarity with finessing temperatures through gas heating where you can move the pan around and temper with some learned skill. Induction cooking is the most efficient and fastest by a significant margin, due to the lack of losses. In a side by side comparison, gas cooktops are the slowest to boil water, despite being able to reach the same temps as you state. Even flat top electric stoves are faster and more efficient. This is of course all about choosing the right method for you and not the speed / efficiency in a vacuum, as long as people are informed with the most up to date information.