I don't have a full size cooker any more, I use a Tefal portable induction hob, with a halogen oven (and microwave of course). You have to have induction-friendly pans for the hob, they tend to be a bit more expensive than ordinary ones.
I haven't EVER regretted getting rid of the full size cooker - halogens take a little experimentation to get used to, but think of it as a high powered grill which can be used as a slow cooker if you get my drift... only thing I haven't done is baking cakes etc. which are probably better in a full size over. You just have to remember the heat comes from above, so judicious use of foil and turning over can help with roasting chicken, for example.
My halogen makes the best fried eggs I've ever done... a little butter or whatever you fry eggs with in a pan on the high rack, heat to 120, put the eggs in, back on 160 or a bit higher and they cook from both the top and bottom, which saves having to spoon hot fat over them.
Just seen I've replied to this 3 days late, glad you are sorted! Worth having a halogen in reserve, I think, anyway.