Everything I said applies to resistive heating as well. Efficiency isn't the only relevant metric, and I was attempting to explain how another metric, responsiveness, is more important to me.
You can't use copper or aluminum pans on induction stoves, so you're not going to be able to have a pan that has both high thermal conductivity and low thermal heat capacity. This is important for cooking things that need to go quickly from high temperature to off, for example hollandaise/bearnaise, caramel, roux. Even deglazing a pan to make a sauce benefits from being able to quickly stop heat transfer before whisking in the finishing butter for an emulsion. You can take your steel-clad pan off the induction coil, but there's still a lot of heat capacity in the pan that will continue transferring to the food.
I mean, I think you're mostly right, in that I wouldn't have to make that many sacrifices in switching from a gas stove to an induction stove, other than having to replace the majority of my pots and pans and learning some new techniques. But there's certainly a non-trivial amount of recipes and techniques that rely on the characteristics of a high-conductivity low-capacity pan over a gas stove.