Except that on all but the most expensive hobs, "simmer" is on-off and scorches the sauce. And on all but the most expensive hobs, the coil is much smaller than the pan you'd want to use (and many times much smaller than advertised). And the sides don't heat up like gas. And you can't use copper or clay pots like gas. And like many electronic things but unlike gas or the old resistive coil tops, induction seems to have longevity problems (perhaps that gets better as the technology matures, or perhaps it runs into the same electronic parts availability issues that plague modern appliances, I tend to think the latter).
Induction is fantastic for boiling water, and good for many things, but there's too many shortcomings to declare "superior than gas".
Induction is fantastic for boiling water, and good for many things, but there's too many shortcomings to declare "superior than gas".