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.
It's like the EU ban[0] on lead paint. Fine artists said "wait but what about Flake white? It's a critical paint! Nothing else compares! We know how to use it safely!" And the response was "Just substitute Titanium white. It's brighter anyway!" But Ti is absolutely not a substitute. It's like telling sculptors to substitute plaster for marble.
[0]I can't recall if the ban was lifted. I live in the US.
EDIT: Don't take my word for it. Here's Michael Harding on the subject, he makes paints that are among the very very best available:
https://m.youtube.com/watch?v=G1pXT06HXX0
https://www.lucillesmithson.com/single-post/2016/05/06/in-co...