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.