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.
The other problem is temperature regulation. It regulates heat by pulsing on and off. It makes a noise which is annoying. On some settings and some pans, it will pulse between boiling over and coming off the boil completely. Since the heat settings are digital it can be impossible to find a setting that will keep water at a simmer (even if your volume of water is large enough to overcome the pulsing).
The one thing electric hobs have going for them is ease of cleaning. But cleaning a gas hob is a small price to pay for being able to cook properly.
Gas hob with electric oven is definitely the best combination overall. I could see having a couple of induction rings in addition to gas useful just for boiling and deep fat frying due to increased efficiency and safety, but that seems like an overly complicated setup.
The problem is how uneven it is. It sounds like in your case the induction coils aren't spaced out far enough or have enough coverage for the size of your pan. This is a real problem on many induction cooktops, where a 10" or 11" burner will only have a 7" induction zone, which is horrible if you are setting a 12" or 13" skillet on top of it. On the higher end though, you can get dual-zone burners where they have a ring on the outer edge of the burner and an induction ring towards the center, and this helps a lot. It's still two hot rings rather than heat spaced across.
I've played around with several cooktop types and read a LOT on the topic, and my finding is that radiant electric ceramic cooktops are the most even, but the slowest to change temperature, because they essentially heat the glass which heats the pan to some degree. By the same token disc-bottom cookware is the most even, but the slowest to change temperature. The least even cooktops are induction, even the better induction is much less even than gas or electric coil. The least even cookware is definitely cast iron. Using cast iron on induction is the worst case scenario, but if you use disc-bottom cookware and a high end induction cooktop you can salvage it.
Also, watch out, induction has a tendency to warp or crack cast iron and carbon steel cookware, which if warped makes it basically not work at all on induction.
But all that said, just using gas is better across all types of cookware, and you can do things like use copper cookware for ultra-fast responsiveness and easy falling to simmers.
Actually, that's probably a reasonable design. Induction is fine for boiling water (or water-like things - soup, sauce, water-with-pasta-in-it, velc), and that's probably the largest single class of cooking tasks. The problem with a induction stove is that you can't do non-boiling stuff at all, but if you have gas burners, that's a nonissue.
Although as tristor notes, it's probably better to have 2 induction and 4 gas than vice versa - if you're running out of burners, using a gas burner where you'd normally use a induction burner is less of a problem than vice versa, and if you aren't, you can just use whichever are better suited to what you're currently doing.
I think having 4 gas and 2 induction would be better. You can use the induction with a disc-bottom stock pot for making pasta or other things that require boiling large quantities of liquid. Induction is bar-none the fastest way to boil lots of water. Gas can be used for most everything else. Induction is really good with disc-bottom cookware generally since disc-bottom cookware tends to be very even and counter-acts the induction unevenness, but it also retains a lot of heat and doesn't run heat up the walls like typical clad cookware.
