What are your experiences with induction cooking equipment ( hot plate), how well does it cook,( does the temperature get hot for deep frying), does it cook well with castiron enamel, how long you have this kind of equipment and how much did you paid for it... thanks

I knew someone who had one of these ranges. Seemed to cook okay. I did a little research on your question, aparently, you can only cook using cast iron, or steel cookware (has to be magnetic) or it won't work wight, so if you have aluminum pans or copper based pots, who knows.

If you want to know what the pro's use, then you'll be cooking with gas. I very seldom see ANY kind of electric heating in a professional sit down type restaurant. A few grocery deli's use some electric equipment, but that's about it.

As far as deep frying. I personally wouldn't deepfry on a hot plate or range eye. To deep fry properly, one needs to maintain a consistance temperature of around 350-375 degrees. Too cool and your food will be oily, too hot and it could catch on fire, smoke, or at least reduce the life of your oil. My advice for deepfrying would be to buy an actuall deep fryer vat. Small ones can be purchased at almost any discount store from $25 on up.
Deep frying on an open range eye, just uses an infinate switch, which has no real accurate temprature control.

Just my two cents.

With an induction cooktop you can get a more accurate temperature for what ever you need and they also have a power boost feature where you can do things like boil water faster. Look at the details in this website I found called Induction Cooktops 101 - Are they for me? (http://www.induction-cooktop.com) - it has a lot of info there.