When I rented I had a standard ceramic hob and still didn't see the point... sure, you gain some time, but it's maybe 5 minutes of unattended time where you can often be doing something else, vs. much worse taste. But I understand that with slow cookers it can make sense for other people. With induction I think it's outright pointless.
As an anecdote, in my country there is a very popular brand of supermarket pizzas, Casa Tarradellas. I never buy them but a friend of mine used to eat them really frequently. So once he shows up at my house with one, and I say OK, I'm going to heat it. I serve it, he tries a bite and is totally blown away. He says "What did you do? I've been eating these pizzas for years and they never taste like this, this is amazing, the best Casa Tarradellas pizza I've ever had".
The answer was that he used the microwave and I had heated it in the regular oven...
I have never had that issue when heating stuff up. Your pizza example is not reheating (and generally you never want to reheat anything that’s supposed to be crispy in the microwave; though not on the stove top either).
As an anecdote, in my country there is a very popular brand of supermarket pizzas, Casa Tarradellas. I never buy them but a friend of mine used to eat them really frequently. So once he shows up at my house with one, and I say OK, I'm going to heat it. I serve it, he tries a bite and is totally blown away. He says "What did you do? I've been eating these pizzas for years and they never taste like this, this is amazing, the best Casa Tarradellas pizza I've ever had".
The answer was that he used the microwave and I had heated it in the regular oven...