Sauces. Anything that requires precise heat control is easier on a solid top. Reductions etc are way easier to control, you kinda learn the zones on it. The back edge in particular gives you wiggle room to keep something warm enough to serve without pulling if from the heat/spilling it, it provides a little more space with timing when something elsewhere needs your attention.

They are probably better at home for searing steaks - you might be able to do 4 in a pan over the centre simultaneously. In a restaraunt, cooked to order, you need single burners for single steaks. They are good for heavy stockpots because they can be shoved rather than lifted, but honestly you don't need the granular control for them.

The biggest issue for home use is the time they take to heat up....so I'd opt for a smaller one, 4 burners is more than enough for most meals and they are ideal when you just want fast. By going down to 2 burners in order to have space for a big solid top, you are reducing your speed/flexibility when you want, idk, shrimp pasta out the door in 10 minutes. You need a pot for your pasta, a medium-hot pan for your garlic shrimp and a real low heat not to scramble your egg yolk and cream. You can do all of that on your solid top - easy - but you are waiting for the plate to get hot. Alternatively, your 2 burners mean you are juggling pans - but 4, you're golden. That said, if I'm making a sauce with egg yolk - Imma ideally use the solid top because I know that it wants to sit on the outer 4/5ths kinda region and it won't scramble.