The temperature decreases very quickly compared to a flame. When you’re cooking with things with very low burning points (like cream) being able to have that kind of fine control is important.

Also, moving the pan off of the center of the burner and cooking parts at different temperatures is required for some dishes.

These were techniques I was trained to use.

I haven’t worked in a kitchen in over 20 years so maybe the technology has improved to the point where this is possible with induction pans.