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".

Those are either artifacts of a bad stove or using extremely thin pans. We have a fairly low-mid range model and the low mode doesn’t burn anything and the coils match the sizes of the pans we use.

I agree it’s not great to get rid of a pure copper pot but those (and even many of the Korean dolsot pots) seem to be easily available with induction bases now. The flip side was that our cheap $5 IKEA cast iron works even better so we use it more, and this was also true of some Costco ceramic skillets which weren’t trying to be so light that they didn’t have a hefty iron slug.

Between air quality and child safety, my general decision tree is simple: “are you a chef doing things like wok cooking?” Induction is probably better if you don’t have a specific technique requiring unusually high BTU output. I have had to learn to stop saying “come on” when we visit relatives with gas stoves, though.