The biggest challenge I've had with cooking on induction is re-thinking how I approach putting together a meal.
In the past, I used to have time to start the heat going, get the oil heated or water boiling - and then assemble my ingredients as needed.
However, because induction gets the heat up so quickly, I instead have to get whatever I'm going to be needing for phase one of my dish prepared, chopped, etc. before I turn the heat on. There's just simply not as much idle time, especially upfront. Once its up to heat, it's pretty much the same tho. Oh, and I love that the induction temperature changes are instantaneous, much like cooking on gas.
I've not tried it yet, but I hear that hard boiling eggs is challenging - because eggs need that extended heat ramp up time, which induction doesn't give. I've seen tutorials and videos out there on the subject, but haven't gotten that far yet with researching it yet.
Enjoy the induction power