Sure, it is a good product, but for most cooks, I would argue it’s absolute overkill. Even skilled chefs likely don’t need that much control for “creative” cooking, though I can easily accept an argument for consistency in a commercial/professional kitchen.
I don't see it as being about more control. I see it as being about easier and more consistent control.
If I want to saute some onions, I can set it to 300F and focus on the onions. With a stove that controls power instead of temperature, I need to pay attention to how done the onions are as well as how hot the pan seems to be so I can adjust it. With a slowly-responding stove like an electric radiant stove, this is unpleasant.
This is an especially big deal when using a nonstick pan. A temperature-controlled stove is pretty good at automatically avoiding overheating it.