Induction is hardly new, and the touch screen interface is probably just going to piss you off massively. For an interface like this, you need input feedback and should be able to utilize muscle memory.
Exactly, the best interface for kitchen-ware is physical knobs. I hate all those touch-surface buttons that usually come integrated on stoves like this. They have no feedback and they fail to react more often than they do.
Seconded. Cooking and touch screens should be as far apart as possible. The kitchen is an environment full of potential disasters for such an interface: food everywhere to gunk up the device, heavy / hot / wet objects to destroy it, wet / dirty / sticky fingers (okay, okay, let's [try to] be grown-ups) to prevent proper touch detection, and so on. I love the idea of an iPad in the kitchen, for example, but only as a screen (preferably interacted with via voice) and not as a functional device.
If you cook all day, or cook lots of things at once, being able to reliably adjust power levels without looking at the controls is a huge win. That's just a fundamental problem with touch interfaces.
I mostly agree with you, but that is what people used to say about Smartphones so maybe the flexibility given by touch screen will over rule is lack of muscle memory
