If you can see red coils on your mom's stove under the glass, it's not induction.
It would be trivial to add a dial with some simple fail-safe.
They're incredibly responsive, though, more so than the gas stoves I've used. Never tried the following with gas, I'm guessing it would work, but you can easily turn down the power as a pot of pasta has started boiling over, and it'll stop before the foam pours over the top of the pot.
Already found a knobby oven but all the induction tops are damned touch screens.
I see Samsung and LG with induction oven models, that now have dials for the "burners".
When I bought my range, maybe 5 years ago, I don't think these models existed.
So, perhaps the trend is reversing?
The oven itself seems digital in all cases, but that's fine. I don't mind setting it to 400F by entering the numbers, because that stays static for most of the cooking process.
It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" burner while doing so.
If it's good enough for 3 michelin star restaurants and some of the most highly regarded chefs in the industry right now, it's kind of hard to say it's not good enough for serious cooks.
This is what I've got:
https://www.smeg.com/products/C9IMX9-1
This is a cooktop with knobs (they have several more):
The other issue is that induction is invisible, there is no flame. But moving stuff around on x-y has the same effect as with a gas stove. On induction, the pan is the stove. Take it off the induction and the heat subsides. Move it off center and you heat only part of the pan.