Thus far, it's been a lot easier to make people think of the positive connotation and ignore the negative than is generally thought. The name is intended to evoke low heat-- blow on a coal and it glows softly red, gently warming your food.

Induction is the best kind of burner for traditional cooking, but it's not capable of either the evenness or the accuracy required. Even a copper pan can have as much as a 30-50 degree differential across the surface, regardless of how you heat it. And medium rare is a 5 degree range, caramelization is just 8 degrees for that nice sweetness, and eggs change with literally every degree. So those degrees count.