Ray,
You made too posts that are relevant - I’m responding to both here.
There are two separate things going on here. Conflating them doesn’t help. Let’s break them apart.
First is control - the ability to make more or less heat. A standard gas valve has an infinite number of gradations. If you remote control it (see below) you’ll almost certainly use a stepper motor which does present some gradations, but no more than in the usual optical system on an induction controller.
Second is control feedback. This goes to your point about “temperature” v. “energy.” I agree that to my knowledge there isn’t anything currently on the market. It isn’t hard from an engineering point of view. Although the parameters are different (mostly start-up time and dwell time) the electronic controls on a Thermador gas valve can use the same pulse width modulation (PWM) approach that induction burners use. Ultimately it IS on and off and it IS easy peasy.
It’s just a matter of the manufacturers of gas appliances to decide there is a market.
So lets get practical. An experienced cook will know where to set the gas to heat and hold a dish. It really isn’t hard. Sure - you can’t wander off to watch “House of Cards” (solution: iPad in the kitchen). Sure you need decent thermometers. I like the Taylor dials ($8) but you can get cool little Bluetooth ones that connect to apps on your phone for way under $50.
Induction is not better than gas. Portable induction brings safety and capacity issues with circuits and plugs. Induction is better than resistive.
