Indeed...that is one of the drawbacks of induction. Saute' is more like stir fry......I have a separate induction top at work which is useful for busy times. But, one thing you cannot do properly is saute, as soon as you lift the pan to toss it the heat is gone. It's not like working on gas, more like a solid top.
A pan holds heat the same no matter how it got hot. Take it off the hob and it cools just as fast no matter if it's induction, gas, or electric. If you saute with the pan still in the flame, that would make a difference. Otherwise, your pan of choice has a certain amount of heat retention. I have never noticed a difference. I use induction at home & hate the thoughts of going back.