We installed a 4 burner Samsung induction stove / convection oven range this past December.
Each of the burners has a power boost function. The large 13" burner can boil a gallon of water in under 4 minutes.
Since the induction method heats the pan directly, the pan gets hot very quickly. On my old stove I would often set up a pan to pre-heat while I chopped ingredients. With the induction system I've found it helpful for all ingredients to be "mise en place" when I turn on the burner. The new stove changed the rhythm of cooking and introduced a bit of a learning curve.
You mentioned "fan noise" as a factor. In our case, the new stove is as much high tech electronics as a cooking tool. Anytime the stove or oven is used the stove automatically goes into a cooling cycle when you power it off. The range runs a fan in "bursts" of 1-2 minutes for a couple of hours after use until the electronics are cool. This was a bit annoying at first, but hardly noticeable now that we are used to it.
In our all-electric neighborhood, the induction stove gives me back the control of a gas range. Instant on instant off. Even heat across the entire bottom surface of the pan. Results have been worth the effort of learning to use the new system.
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836