My ideal range is 2 induction burners + 4 gas. Induction has a lot of the benefits of gas (e.g., instant temperature control), but gas is still superior for sautéing and continuous temperature control.

Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes.

I also don't understand why all induction ranges have to be "high-tech" touchscreen crap. I'd love an induction stove with big, substantial, tactile knobs. Cooking on a Wolf range is such a pleasure for that experience alone.