What’re you doing to move the pan all the time? If you’re working with a wok and doing a lot of fast paced work you’d find in a restaurant, I’d understand because induction wok surfaces are hard to come by in the US.

But I don’t get it otherwise. I’m rarely moving the pan so much that induction wouldn’t be usable.

A number of cooking techniques require it. Basting, flambé, etc. It’s also much easier to change temperature quickly by moving or tilting pans. And you can use a wider range of materials that let you cook food differently.