I don't have an induction stovetop, but I do have a single induction burner from NuWave and we love it. The surface does get hot from being in contact with the pan, but it tends to cool off very quickly. It doesn't get too hot, so when the plastic end of the bread bag touched it, it didn't melt. The one I have got some dirt or something on it that won't seem to go away with scrubbing, but that is possibly because its a cheap little thing.
I have heard that you can put a paper towel underneath the pan and still have it work. Although I'd worry about the paper burning somehow.
The pros are that it heats up right away and cooks very fast. You can wipe it off shortly after cooking and it has a smooth surface-- don't have to worry about crumbs falling into crevices. Cons are that it takes some adjusting to get used to the pace. I had some trouble getting my grilled cheese sandwiches to cook evenly but that could have been a problem with my pan or because (as I mentioned before) the burner is cheap. Despite some of the drawbacks, we really love the induction burner and wish we had a full induction stove.
My scrambled eggs cook very fast because the pan heats up quickly and there isn't as much waiting. So, if you get an induction cooker, it is important to make sure that you have all of your ingredients out and ready to put in so you don't overcook things.
I forgot to mention that my current regular stove (which is not working right now) is a regular electric range with those coil burners. They don't always heat evenly, they are a pain to clean, and it is very inefficient. I've never used a gas stove though. I don't have gas out at my house, so all of my appliances are electric.