We went with an induction cooktop over twenty years ago and my wife would now have nothing else. She had us remove a new gas hob and replace it with an induction cooktop when we moved into our current house fifteen years ago. Happy wife, happy life!
In our experience they are quick (they directly heat the pan, not the hob), are very controllable (from as low as 1, which would take forever to fry an egg, and up to 9 (on ours) that will have the pot boiling as quick as gas.
And, they are easy to clean (that's my job) because the hob doesn't get hot like other cooktops. We place a piece of paper towel on the hob and the pan on top of that... which helps to keep the hob clean ... and, if the contents aren't burning, neither does the paper towel...:)
The one issue for people in my/our generation in changing over to induction cooking is that the pan bottoms need to contain magnetic iron, which most newer cookware does, but that may not be the case with all of the cookware that you have had for the last 50yrs.
Some people say that the induction tops don't do as good a job with Wok cooking. Some have a single gas burner just for that, but, in our experience, a good induction top wok does a reasonable job.