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I recently just though how I want a natural gas again. I’m learning to fry on stainless steel pan right now, and the temperature is very important for this. My induction on level 6 has too low temp and it works as pulse-width modulation, and I blame it for sticking food. On the other hand, Level 7 heats constantly, but the pan becomes too hot.
If you have a pan that’s not a sheet of tinfoil, the pulsed heating really shouldn’t be a problem
Mine has 2 mid-size, 1 large, and 1 small induction burner. The different sizes help when trying to simmer, but otherwise I’ve adjusted to the temp scale.
Having instant control of temp vs gas works better for me.