So, while the cooktop for the most part remains cool to the touch, the cookware will obviously get hot, (AND THE GLASS BENEATH IT) but that's less area to accidentally contact. Outside that contact area, spills don't steam up and burn in. Combustibles won't combust.
Ideas here:
https://www.tomsguide.com/home/I-tried-an-induction-cooktop-3-things-i-learned
Cookware must be a magnetic material (try sticking a magnet to it) so some cookware won't work (like copper, aluminum, glass and "non-magnetic" stainless steel )
https://projectperfecthome.com/how-to-tell-if-cookware-is-induction-ready/
Magnetic in the sense that it sticks to a magnet, not in the sense that it picks up a paper clip, if you get my drift. Cast iron will be heavy for a 95 year old. Most AllClad, Calphalon, and Cuisinart will work fine. When in doubt, things are stamped "induction ready" or with the squiggly icon. And sticking to a magnet is good.
Ovens (the bottom ones) are always heated elements, optionally with a convection fan, because it's the hot air that does the cooking.
Microwave ovens send microwaves directly into the cooked item, and metal should be avoided in almost all cases. With an older person, it's best to just ban metal from the microwave.
I'd be fine with a single portable induction unit almost all of the time.
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