I’m not sure how I would use my round-bottom wok on an induction burner, but maybe there’s something that would make it work? And how I would char the skin on a chili pepper?
The converter plate is an interesting idea.
Maybe my ideal stove has three induction burners and one gas. Maybe I would discover that I rarely used the gas burner, and decide all induction works fine, and that I could just use my camp stove or outdoor grill if I actually need a flame. A hybrid stove could be a useful approach to getting people to overcome their hesitancy in switching to electric. Admittedly, it wouldn’t be very practical in most cases, only really feasible in kitchens already built to support both electric and gas. (My kitchen has a gas stove, but actually does have the wiring for an electric stove.)
I’m not sure how I would use my round-bottom wok on an induction burner
You can’t. You have to buy special wok/induction setups: https://www.amazon.com/Induction-14-inch-tempered-precision-temperature/dp/B077GL6BJY/, or use your camp stove when you need a flame.
Hybrid stoves don’t make any practical sense. If you think about it in terms of engineering a product, you have the worst of both worlds: high electrical requirements to support 3 induction burners, and a gas supply is required. It makes installation for a consumer always expensive. Also the product itself is more complex internally, and would cost more, and would sell few units which raises the cost further, and so on..