Commercial induction is pretty solid in a home. Microwaves too if you have a spare 220v hanging around in your kitchen. Mostly just because of the better controls as you mentioned though. A non-commercial appliance with a free spinning knob would be about as good.
Other than that though, and I have a lot of professional cooking experience, I wouldn't. They're generally uninsulated, made of just sheets of stainless steel. Touching them can burn you, they can have sharp edges and corners that can badly cut.
Their safety assumes frequent and thorough cleaning regimes. Where a residential system will have safer failure modes if not maintained correctly, a commercial one may just become a grease fire instead.
Also the dimensions and their dynamics just are often not good for the kinds of cooking you do at home. It takes an hour to heat a full-size uninsulated commercial stove's oven to baking temp. Commercial gear is generally built around that assumption: that you will turn it on once, every single day, and run it for 12-18 hours straight. That completely changes the design, efficiency, and maintenance constraints in ways that may not work at home.
I used to want a big two-basic stainless commercial sink with sprayer. I stayed in an airbnb with that once, and it turns out it takes several gallons of water to fill that even a few inches, a minimal amount to wash dishes. A restaurant's water line can do that in seconds, it can take minutes on a home one, depending.
There are definitely specific, individual pieces where the commercial versions are easily adapted to home use and superior. There are many more cases where they aren't. A blanket "buy commercial" is not good advice imo.