I do think a lack of consumer research is a big factor. There’s also the cookware myths like cast iron being “even heating” that get thrown around a little too often. A lot of home cooks also likely don’t have a grasp of the settings on their stove. After years of practice with my electric setup I don’t even go above 5/10 unless I want to boil something.
Another factor seems to be how different cookware reacts to different kinds of stoves. You get really used to the way one style of cookware works on your stove, and sometimes it’s just too difficult to figure out what you’re doing wrong with a new style of cookware. Even for top Chefs in the industry learning to cook is a lifelong process, and it’s a shame so many home cooks seem to have such a disadvantage with their fundamentals.
