In my opinion, YES, my induction is much easier to keep clean.
If, say, a pot of potatoes boils over (and, yes, we ALL know what a mess THAT makes!) ~ as soon as I see it I can turn off the burner and it stops boiling immediately. I can then just empty the contents into another pot, put it on a clean burner and turn it on ~ comes back to a boil within seconds and then I turned it down to the appropriate simmering temperature.
Then, as for the 'boil over mess'.....I just throw on some paper towels or a dish cloth to sop up the moisture. The burner area is hot but not 'burning' hand hot. Then I spray it with some Formula 409 cleaner, maybe use a mesh scrubbie and then wipe clean with another clean cloth.
I've never had to use a glass top cleaner or (gasp!) a razor blade to scrape off the black, burned on gunk. If I'm making bacon or sausage patties in a skillet and there's going to be a lot of spatter I can place paper towels around the skillet ~ they won't catch on fire. Go figure!
My range is a Frigidaire ~ lower price. If I were to do it again, I'd go with the higher price slide in model because I really like the look so my backsplash shows more. And I really love my 'quick bake' feature that mimics a gigantic air fryer. It requires a learning curve until you find out how fast everything bakes but now I absolutely love it.