We're in the process of designing a new kitchen and I had thought that we might do a hybrid cook surface: use a six-burner space to have a 3–4 spot induction cooktop and a 2-burner gas cooktop. Hearing these accounts, I'm beginning to reconsider (certainly, there are some things, like roasting chili peppers that can only be done effectively on a gas range).
> a 3–4 spot induction cooktop and a 2-burner gas cooktop.
Actually, that's probably a reasonable design. Induction is fine for boiling water (or water-like things - soup, sauce, water-with-pasta-in-it, velc), and that's probably the largest single class of cooking tasks. The problem with a induction stove is that you can't do non-boiling stuff at all, but if you have gas burners, that's a nonissue.
Although as tristor notes, it's probably better to have 2 induction and 4 gas than vice versa - if you're running out of burners, using a gas burner where you'd normally use a induction burner is less of a problem than vice versa, and if you aren't, you can just use whichever are better suited to what you're currently doing.
Induction is fantastic for boiling water, so if I were to get my dream range it'd be a 36" with a convection electric oven and two induction burners at high wattage (3600W) and 4 gas hobs w/ at least one gas hob being a tri-ring style burner.
I think having 4 gas and 2 induction would be better. You can use the induction with a disc-bottom stock pot for making pasta or other things that require boiling large quantities of liquid. Induction is bar-none the fastest way to boil lots of water. Gas can be used for most everything else. Induction is really good with disc-bottom cookware generally since disc-bottom cookware tends to be very even and counter-acts the induction unevenness, but it also retains a lot of heat and doesn't run heat up the walls like typical clad cookware.
