Induction - cooking not math

Thus far my exposure to induction has been of the mathematical variety but I'm wondering if I should also move to cooking by induction.

Pros:

• More available wattage than found in regular hotplates. Regular hotplates seem to top off at about 1200W, although I'm stuck with 900W for the larger burner at the moment. A typical electric stove has burners in the 1800W to 2500W range.)
• Better efficiency. Less heat transfer to the surroundings (potentially close to 2x the efficiency, depending on who's figures your believe).
• Quicker Startup. No need to wait for a burner to warm up prior to heating the pan.
• Safety - since it requires the precense of metal to heat anything you could place your hand on the burner while it's on full-blast without injuring yourself.

Cons:

• Only works with cookware that's magnetic - no ceramics
• Price. Single burners are $120 at Canadian Tire for a 1400W model or $180 at Home Outfitters for a 1600W model.

A good idea or not? You tell me!