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.