Mine has very accurate temperature control, but if I'm not using cast iron (which changes temperature more slowly), then it's prone to hysteresis. Also, just because it has accurate temperature control doesn't mean that the preset temps are actually useful. I found one burner that uses an infrared thermometer and is adjustable to +/- 1F, but it costs over $1,000 for a single burner.

I have an easy time using cast iron but I do have a futuristic induction cooktop that measures temp either with a probe or a conductive thermometer.

I both agree with and disagree with your post- I agree that induction has not met its potential yet. If every induction range used the Control Freak's control systems, people would be abandoning gas in droves because it's better in every way: https://www.amazon.com/PolyScience-Temperature-Controlled-Co...

I disagree that it's specifically worse for cast iron, especially when you have a good device. The problem there is the quality of the cookware, cast iron works, and an aluminum or aluminum cored stainless steel work perfectly if they're well designed.

Then this means induction cooktops are not a good solution yet because most Americans will keep their mid range gas stoves that work well instead of getting an expensive induction one to do the same.

I have a gas stove but will be moving to induction soon given it meets our needs better. You already see induction in high end new builds (with gas in mid-end and older builds).

Having both, I miss the infinite adjustability and almost instant change when using gas, compared to the preset steps of temperature offered by the induction burner.

How is induction any less responsive than gas? My gas stoves had big metal grates that themselves heated up - and took forever to cool down. There is way less mass on my induction stove cooktop for any residual/carry over heat than on the gas cooktop. You kill the power to the HOB and heat stops - immediately. And induction ramps WAY faster than gas could ever hope to, especially if you have decent cookware (i.e. solid metal/no discs welded on the bottom).

I do agree that there are far too many induction cooktops with gawd awful controls that are not responsive; that's more a matter of picking a well designed unit rather than a fundamental flaw in the technology itself. Same with granular control - higher end models offer not just finer control, but different control modes. It boggles my mind there aren't more temperature probe options for automatic temperature control. My GE cooktop had an optional bluetooth probe - but it only worked for low temps. If they had a high temp probe it would be a candy makers dream!

I only use gas when I want to cook with super high heat - like with a wok. And for that I use a left over turkey fryer burner - outside! Double bonus for all the gunk thrown off during cooking not being trapped in my house either. I don't have a restaurant style hood and make up air system; it's far cheeper and easier to just go outside for that kind of cooking.

There's no fine control of temperature. It's in big steps. I agree it responds quickly. I didn't communicate what I was trying to say clearly.

Again, it is just to our needs. The most important being cleanability, and then kettle speed. We mostly do Chinese cooking, so precise temperature control isn't so important for stir fry.