And with a kitchen remodel in partial progress and about to be full remodel I'm torn between switching from natural gas to induction as my heavy and expensive copper/stainless steel pots and pans don't work on induction.
Although a side topic here, this certainly is a major dilemma for you, and probably others too.
Are you sure those expensive kettles and pots won't work on induction. Have you tried?
Reason is, much stainless is induction capable and work as promised. For example, none of my kettles are magnetic (a magnet won't stick), they work perfectly on induction. Copper and aluminum do not, of course. Not sure about "unmarked" cladded-bottom ones.
I bought a few smaller, 2.5 gallon tri-clad bottomed pots at IKEA that are induction ready, also non-magnetic and work well. A very thick, or triple clad bottom is recommended to spread the heat and help prevent scorching.
Going with a (flat top) induction vs. radiant vs. choosing gas is a big decision, and needs careful consideration, yes!
FWIW, I'm not crazy impressed with flat top radiant stoves for real cooking, but you learn to work with them. They're spill proof to an extend, and fairly easy to clean. I use a "razor blade" to scrape off burnt on crud, followed by Soft Scrub or a dedicated scouring paste to polish the surface. There are some fine surface scratches from use, but otherwise it looks like new after 13 years of medium hard use.
One other thing.
I would be avoiding Samsung
stoves and fridges! Their dishwasher works fine though. I don't know much about their other products, or if problematic designs from a good decade ago have improved enough to be reconsidered.