This is my primary frustration with induction too. I use heavy cast iron and stainless steel clad aluminium cookware. This isn't some cheap thin stuff before people think it's the pans. The induction ring will make a hot spot hotter the sun in the middle of the pan while leaving the edges without any heat whatsoever. It's a complete nightmare for doing something like frying an egg, searing meat or anything really except boiling or deep fat frying where the water/oil provides the conductive surface rather than the bottom of the pan.
The other problem is temperature regulation. It regulates heat by pulsing on and off. It makes a noise which is annoying. On some settings and some pans, it will pulse between boiling over and coming off the boil completely. Since the heat settings are digital it can be impossible to find a setting that will keep water at a simmer (even if your volume of water is large enough to overcome the pulsing).
The one thing electric hobs have going for them is ease of cleaning. But cleaning a gas hob is a small price to pay for being able to cook properly.
Gas hob with electric oven is definitely the best combination overall. I could see having a couple of induction rings in addition to gas useful just for boiling and deep fat frying due to increased efficiency and safety, but that seems like an overly complicated setup.
I do think some of that is alleviated with a better quality induction cooktop. The one I used was able to be tuned to a particular temperature and had a temperature probe, so you could set it to maintain a liquid at exactly 130F for instance.
The problem is how uneven it is. It sounds like in your case the induction coils aren't spaced out far enough or have enough coverage for the size of your pan. This is a real problem on many induction cooktops, where a 10" or 11" burner will only have a 7" induction zone, which is horrible if you are setting a 12" or 13" skillet on top of it. On the higher end though, you can get dual-zone burners where they have a ring on the outer edge of the burner and an induction ring towards the center, and this helps a lot. It's still two hot rings rather than heat spaced across.
I've played around with several cooktop types and read a LOT on the topic, and my finding is that radiant electric ceramic cooktops are the most even, but the slowest to change temperature, because they essentially heat the glass which heats the pan to some degree. By the same token disc-bottom cookware is the most even, but the slowest to change temperature. The least even cooktops are induction, even the better induction is much less even than gas or electric coil. The least even cookware is definitely cast iron. Using cast iron on induction is the worst case scenario, but if you use disc-bottom cookware and a high end induction cooktop you can salvage it.
Also, watch out, induction has a tendency to warp or crack cast iron and carbon steel cookware, which if warped makes it basically not work at all on induction.
But all that said, just using gas is better across all types of cookware, and you can do things like use copper cookware for ultra-fast responsiveness and easy falling to simmers.
The other problem is temperature regulation. It regulates heat by pulsing on and off. It makes a noise which is annoying. On some settings and some pans, it will pulse between boiling over and coming off the boil completely. Since the heat settings are digital it can be impossible to find a setting that will keep water at a simmer (even if your volume of water is large enough to overcome the pulsing).
The one thing electric hobs have going for them is ease of cleaning. But cleaning a gas hob is a small price to pay for being able to cook properly.
Gas hob with electric oven is definitely the best combination overall. I could see having a couple of induction rings in addition to gas useful just for boiling and deep fat frying due to increased efficiency and safety, but that seems like an overly complicated setup.