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Hi, i've been using induction cooktop for cooking for close to 2 years now, and I can vouch for it being very nice for cooking. Its safe (no open flame), and super easy to clean (just need to wipe it clean with a cloth) Whichever induction cooktop you decide to buy, do ensure that it's made of something called "Schott Glass" The downsides of induction cooking are: - You need to of course buy pots and pans that are induction-capable - You are unable to cook dishes that need open flame (eg: claypot dishes, chinese-styled wok cooking) You can still do frying tho, i've made Char Kway Teow before lol. - Your electricity bill will be higher - Because an induction cooktop is made of glass, do be careful when handling your pots/pans so you don't scratch the glass. As for steaming of dishes, there are electrical standalone steamers available on the market. Some rice cookers have steaming functions too. Or you can use DIY method, get a deep enough induction capable wok, fill it partway with water, put a metal wire tray on top and than your dish on top of that. (Same like old school water steaming using chinese wok + water) of course you will need to top up water as it boils down. Hope this helps