Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn't thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i'm cooking. It still have to cycle on and off to control the heat though.

Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.

In my experience, it's easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don't have that sort of setting unfortunately.