For induction, check out the Bluestar, which is one of the few with knobs.

No one is that old. Get a Bosch and live a little.

If money is not an issue, consider Gaggenau induction with knobs from their Vario line. It is truly pricey. The Gagg ovens are more simple, though they are convection. You can watch YouTube demonstrations of Gagg appliances. To spend less and still hvae great qulaity, Bosch is my favorite. Same parent company as Gagg- no knobs, though. Blue Star's induction should be good, but I don't know much about it.

Here is the Gagg cooktop with knobs https://www.gaggenau.com/us/products-list/cooktops/400-series/vario-400-series/induction/VI492611?breadcrumb=

P S Don't sell yourself short, the learning curve on these cooktops and ovens is not that steep. There is lots of information and YouTube videos to help.

Electronic controls for the cook top is not really a big deal. Just avoid the ones that have one set of controls for all the hobs. More specifically you have to choose a hob before you can control it, Those require too much thinking and if you need to do something rapidly those type of controls can be a hindrance. The others that have separate controls are just usually simmer through the max setting. If you can count, you can master the controls in short order.

Ovens you typically chose the mode bake or broil for example and set the temp. You don't have to use all that fancy stuff.

It is true on some induction units if it becomes overwhelmed with water it will cause a shut down until it is wiped away, however in my experience we are talking about a fair amount of moisture. A small spill over will not shut it down. If the controls are on the cook top this can problematic as well. In this regard knobs are your best bet. As someone else mentioned Gaggenau is a good option. I believe Viking has one, questionable quality and Frigidare has one as well.

Make sure whatever you choose is properly ventilated. Components on the control board or fan failure is what kills many units.

Agree, look at Gaggenau for induction. As for ovens, I loved my Thermador wall ovens in my last house. In this house, we installed a Lacanche with an induction hob. But the rest of the burners are gas. For a fancy French range, it is super simple to use.

My technophobe mother has had no issues adjusting to induction. I don’t think you’d have any issues either.

We installed a Bosch induction cooktop and dual wall oven with the speed oven on top. I am not the chef in the family, and I can figure out how to do all the same things I am used to doing on basic equipment.

I am old, and I have the 800 Bosch top and 800 wall oven. Easy peasy to learn. So, so nice to use. Oven has great racks, and super fast preheat that really works. Like Seabornman, I also have the Bosch speed oven. I hate it, and I find it far too complicated. I wish I’d bought a $99 Sharp microwave like I did with my previous reno, and stuck it behind a lift-door. Get Bosch. Seriously. You’ll love it.

What we did in our 2017 remodel was install a Bluestar electric wall oven and a Wolf induction cooktop. (Next time the induction cooktop goes to Bluestar because Bluestar has knobs--no other reason). Both have been great. The wall oven really makes cooking fun again because of no bending over and the built in baking stone with temperature probe, and the broiler which is just short of a real salamander. Holds full size baking sheets.

One batch of bread

A batch of cookies