[somedangedname]

Searing shouldn't be an issue with induction - the pans heat up very quickly and there will be no hot or cold spots as long as your cooktop has a coil big enough for the cookware that you want to use.

Flat bottomed woks can work with induction however the round bottomed ones won't sit close enough to the coil to heat up properly. An outdoor wok burner could be a good way for your partner to get their wok hei fix without burning gas in the house: https://www.youtube.com/watch?v=cpoSvprBJpE.

The main downsides I'd mention:

When I cook with induction I'm not comfortable shaking the pan to sauté or flip food. The surface of the cooktop is supposed to be quite durable but it looks like glass and I tend to baby it against the (even imagined) possibility of scratching.

Only ferrous-based cookware will be heated by the cooker so any aluminum or copper pans in the house become useless.