Believe it or not, it’s a cheap 2000W induction hot plate. The actual stove in my (rental) apartment is conventional glasstop electric, which is fine (actually it’s a fairly decent one), but 99% of the time the stove is off and the induction hot plate is set on top of the stovetop and used instead. As alluded to above, its limiting factor isn’t actually power, but cooling: if I want to, say, sear tuna steaks for 4 people (2 fit in the pan at once), it will get too hot and turn off before I can get to the last 2. Proper induction stoves don’t seem to have that limitation. I’m sure they have thermal cutouts, but at much higher temperatures.
Full induction stovetops typically have various size burners of various wattages, (going by memory here) perhaps 1400W for a smaller burner up to 2500W for an extra-large burner. Many have total cooktop wattage smaller than the sum of the burners, meaning that you can’t run all the burners at full power simultaneously. (Some, like my friend’s Samsung, also have power limits within pairs of burners.) Not really a problem in ordinary use, since one rarely needs to sear on maximum heat on all 4 burners at once, but worth checking into anyway.
The only thing I would suggest is to avoid Samsung: my aforementioned friend in USA has one of those, and while it has no shortage of power, the pan detection on the burners isn’t impressive — it fails to reliably detect smaller pans the way I am used to on every other induction stove I’ve used (V-Zug, Electrolux, various cheap hot plates).