I guess you don’t cook? The main function of a stove is to work with your pans/etc to create the heat you desire. Different applications have different requirements. I may use a cast iron pan to store a lot of heat and release it over some time. I may have another where I want to change temperatures in the pan quickly, which is far more common for me.

For example I may use high heat to sear meat and then drop the heat to add butter and herbs and then use the pan drippings to make a sauce which requires intense heating to deglaze and flambé to enhance flavor and then reduce heat quickly to mount the sauce. Copper is the best material for this and it doesn’t work with induction. High quality steel just doesn’t perform.