I love my induction hob for all the reasons you mention. It is by far the best hob I’ve used - much better than gas - and I cook a lot. The only slight downside is ensuring you have the right pans, but they’re widely available. My enamelled cast iron casserole pot works a treat.

My dad (who is wearing near identical shoes as I write this) will tell you that you don’t wear socks with these. I wouldn’t call him an authority on style though.

Sounds good. I season it and dry it out at 90°C. It takes 30-40 minutes to get perfectly crisp with no burnt bits. I should try growing my own.