Some of which I am curious about regarding the glass top type stoves. I've only ever had one kind of glass top type, the older glass top with fixed 'burner' sizes. I use the small ones most of the time because the large ones are huge, unfortunately, they are the back burners. I don't have any choice but it beats the old coil things I had for four years. Since I have a countertop convection oven of my own, I use that instead of the big oven in the stove unit. The convection oven gets a lot of use, it's only three years old.

I miss gas stoves for the same reasons as you but I am okay with not burning gas.

The unit I had placed a small and a medium in the front with a medium and biggest in the rear. Think it was meant for boiling quantities use. Like pasta water or jam. Of course the sizes were fixed.
I'm in Europe and the standard full size stove top is 60 cm wide. About 24 inches. My new one is 90 cm, 35 inches wide. It has 4 square induction burners that sense pot size. The right and left ones bridge so I have a griddle that covers two burners, can be used on either side. There is a big circular one in the center also. So 5 burners.

I like the safety features. It has a burner lock so kids can't accidently turn it on. There is an empty pot cut off (Pot gets too hot it will shut down that burner.) There is a hold function for keeping stuff warm, below the 1 setting.

One thing I don't like, and this was the same with my glass top unit, is the controls are in the glass, touch type, and if you get water on them that will turn off the burners. So I'm more careful on how I lift lids to keep condensation from dripping on the controls.

I was never a big user of cast iron, I have one porcelain clad laCreuset pot, a gift. Normal Lodge pans are too rough on the bottoms. My griddle is silica anodized alu with a cast iron insert and for little silicon feet. Virtually all new cookware these days is induction usable.

I have three sets of pans (I know, i know) and have two that i use daily on the glass top. I have a set of glass vivsionware, I mostly use those when making herbal medicines and the like; a set of cast iron that is now my camping and Go Box reserve; the regular metal bottom stuff, a mix of Revere ware and a nice off-brand ceramic lined skillet I just bought.

I wouldn't dream of using the cast iron on these stoves but I like that it's better for the visionware stuff, I might start using those more.

I love the sound of your stove with the versatile burner arrangement, but I would be annoyed with the touch controls. My glass top has the knobs just above the back burners, I never saw the logic in that.

My wife decided to change from gas to induction a year or so ago because she had trouble getting heat low enough for some of the sauces she likes to make. The improvement was remarkable. I found that bringing a gallon of water to boil (for hummingbird nectar) went from 17-minutes to twelve. Adjusting temperature is nearly instant giving better control of the process. It probably raised our electric bill, but dropped our propane use in half. We would never go back.

See my reply above. I went large for European standards which added some complexity in building the kitchen from IKEA cabinets. Especially since while they do sell an 90 cm cooktop they don't sell a 90 cm cabinet. So when I bought a 90 cm stove it meant another builder for that cabinet. Fun stuff. One interesting thing about the stove is that the broiler can have the whole width or just the center half running. So if I do a few peppers I don't need to turn on the full broiler capacity.

I went to the larger oven because I wanted to put a goose or turkey in the oven.