What kind of cooking requires raising the temp of 50L of water by 60C? I'm open to the induction stove thing but I don't understand why its proponents are so focused on the speed of boiling large amounts of water. Is this the primary cooking activity of many ordinary families?

Because it’s the one thing induction is good at. People who don’t cook often are impressed by it.

I have a gas range with a high quality induction plate built into it. So I can boil water faster. But I hardly cook on it, for that gas is king.

Beer brewing.

> What kind of cooking do you prefer doing on a gas stove over an induction stove?

I haven't cooked much on induction stoves. I only do so at my parents' place. So among the few things I cooked on both induction and stove, I know I prefer gas for cooking steaks and making scrambled eggs.

I know part of my frustration is with the touch controls, though, and I presume some of it is due to my lack of intuition with what setting is good for what sort of "cooking I want to apply to food".

I do agree with one of the replies to your comment, though: it seems like everyone just talks about how good induction is at boiling water and not much else specifically. I have an electric kettle for that job so it's not some alluring aspect to me.