Main thing induction seems actually worse for is being able to lift the pan above cooking surface and differentially heat different parts of the pan, particularly useful for Chinese/wok cooking.
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Seems to be a function available in high quality cooktops? Here, called ProfessionalMode: https://www.vzug.com/ch/en/products/kitchen/cooktops/inducti...
I like this for making eggs too. And lots of things.