I have had one of those countertop induction burners for several years now and use it several times a day. I like it so much that I have removed one of the burners(electric coil) and put the induction burner in its place. They are much more like gas than they are like electric. Change the heat setting and you notice the difference in heat within seconds. I doubt if you'll have much learning curve at all. The only thing there will be is learning which heat setting works best for what you want to do and that shouldn't take long.
The countertop ones have fewer heat selections than the full size cooktops and there are a few things where that has given me some trouble. Rice, for instance, will burn if I use the next setting up from the bottom, but won't cook the way it should on the lowest setting. I have gotten around that by starting the rice as usual, with boiling water, then putting the lid on and cooking on the lowest setting for half the cooking time. Then I raise the heat for a minute or so, until there's enough steam coming from under the lid to show that it's boiling again, then use the lowest setting again for the second half of the cooking time. If your induction burner is like mine, it has a timer which is extremely useful. If you want to leave the kitchen or the house for a while, you can use the timer to be sure you don't forget to turn the burner off, or to leave it cooking while you're gone.
Another thing I like very much is that they are easy to clean. If the pot boils over you can lift it off the burner, wipe up the mess and put the pot back on. Aside from a couple of scratches, probably from a cast iron pan, my burner still looks like new.
The countertop one I have is powerful enough to boil a stockpot filled with water, which I do when sterilizing canning jars