La Cornue is a little beyond my experience. I’ve cooked on my cousin’s CornueFé once, and hers is a gas range with classic five burner configuration. I never used the power burner. It was wonderful cooking on something so beautiful, but I can’t say it was different from any other gas range.

While you want to be able to sear a steak, much of the art of cooking is in the lower temp range, not the higher. While I’ve not used LC induction, my guess is that it will boil water just as quickly as a high power gas burner, and that you’ll also be able to melt chocolate on it without a bain-marie.

When you say large stock pots, are they larger than traditional burners can accommodate? Will you have a French Top?