This statement has to be qualified when you can't use induction to heat the most thermally responsive metals to begin with. And for a lot of dishes, heating is only half the equation - there are times where you need it to cool just as quickly.
If I'm using my cast iron/carbon steel/stainless pans, yeah, I go for my induction burner 100% of the time. But people use copper and aluminum pans for specific reasons as well - I can make a sauce using my induction burner and a stainless sauce pot if I have to, but it's not nearly as easy for me as doing so with my copper sauce pot and my butane burner.
If I'm using my cast iron/carbon steel/stainless pans, yeah, I go for my induction burner 100% of the time. But people use copper and aluminum pans for specific reasons as well - I can make a sauce using my induction burner and a stainless sauce pot if I have to, but it's not nearly as easy for me as doing so with my copper sauce pot and my butane burner.