Pretty much agreed. I thought induction was going to be the miracle technology that would make a kitchen both highly productive and capable while increasing safety standards markedly over working with open flame. I was all in on getting a high-end induction range to replace my older radiant electric range, and thanks to a friend's advice I decided to buy a freestanding single-burner induction cooktop to try it first.

I found that induction is a VERY VERY uneven heating source, in fact it's the most uneven heating source. When using it with traditional cooking methods and implements that are also usually quite uneven (like cast iron) it becomes a complete travesty. Additionally, typical cooking techniques that are intended to address unevenness of heat like pan flipping doesn't work with an induction cooktop because when you lift the pan it shuts off.

I ended up getting a dual fuel gas range (gas cooktop, electric oven with convection) and I love it. Gas is just the best way to cook, period. I wish it weren't so, because it's not energy efficient and it can be a safety hazard, but it just straight out works better than anything else.