Honestly I don't think induction is worth the extra money. I've had both, and when we renovated our kitchen I opted for non induction.
What I would suggest paying attention to is whether you can fit one that does not have trim around it. This is more complicated to clean.
That being said I have a Siemens with 4 rings and the design is really flexible. As it is not induction I don't need to worry about the pot fitting exactly as you would with induction.
I'm aware Zanussi isn't a high end brand, but it's pretty standard for builders to install it in Britain. I think the builder who did my house got a job lot at an auction If I was going to rip my kitchen out back in Scotland I'd get rid of it all (had I lived in the house I had planned to do this after 2 years anyway, then the subsidence issue occurred after we moved here and I've decided against it now). I've got better stuff in a flat that I rent out back there because I chose the kitchen and bought what I wanted to install for my tenants.
It's not just about the money. Halogen and other non-induction electric hobs are incredibly energy inefficient (i.e. wasteful).
That's not true any more either.
Having used induction for about 7 years, I used non-induction for a couple of weeks during ski holidays this year and it drove me nuts. Very slow to heat up, very slow to cool down and so I burnt some meals , can’t clean it immediately until it cools down, etc. I have to remind my daughter a few times that the rings are really hot when she’s trying to help me cook!
And I find the opposite true with the pot fitting exactly. With non- induction if the pot is too small, then you have very hot outer areas to contend with...
If anyone thinks that halogen etc are better for cooking, they ought to ask themselves why restaurant kitchens either use induction or gas, or both but never halogen or other electric hobs.