I've been very impressed with the performance of the induction hobs I've used and have found they exceed that of gas. They will bring a pan of water to boiling quicker, while the ability to deliver intense heat and then to cut it immediately gives excellent control for frying. I've used two. The first was a wired-in hob with touch controls. I used it for two weeks in a holiday rental. The second appliance was an induction hotplate with a rotary nob to turn the heat up or down. The latter was rated at just 2kW but its performance exceeded that of a gas burner. So I expect a 4.6kW appliance would deliver heat at least as quickly as gas (since 2kW for induction frying exceeds a gas burner, and that leaves 2.6kW available for boiling which is approximately the power of an electric kettle).
Something else you might want to consider is the type of control interface. The touch control unit in the holiday rental was not easy to use, needing a long press on the unlock key, followed by a press on the + key to increase the power, or a press on the - key to decrease it. To locate each of these 'keys', you had to look at them - you couldn't locate them by touch because they were just an area of the glass top. After a fortnight, I still wasn't used to it and had pans of pasta boiling over because I didn't work the controls in time. By contrast the induction hotplate had a knob, like a gas burner (i.e. you locate it by touch and turn it while watching the food). A better control design.
If I were planning a kitchen today, I might choose domino hobs: one induction domino, one ceramic domino. Induction would be used for intense heat (for frying); ceramic for simmering or keeping warm and for non-ferrous pans. When not in use, the ceramic could be used for cooling a hot pan. I'd put space between the dominos to allow for pan handles.
