You cited wok hei as an aspect of performance that induction stoves don't have, but it's hardly an argument in favor of gas stoves. The article you link is basically about a tool that makes up for what common home gas stoves can't even provide.
Previous Serious Eats articles about it even cited the lack of performance from gas stoves and recommended modifying one with a Wok Mon, but even then the results weren't perfect.
Edit: For some reason I feel the need to clarify that this isn't a comment in support of, or against, gas stoves. I just like cooking and am aware of how hard it is to achieve quality wok hei at home.
China is the world's largest adopter of induction cooktops. Wok cooking isn't a problem. You can even buy induction cooktops specifically shaped for woks. Can we please retire this silly talking point now?
This is true of standard wall outlets which are 110V but not for integrated appliances like ovens and induction cooktops which can pull 200+ volts from your breaker panel. The problem in the USA isn’t your power, it’s your weird habit of buying combination stove-and-oven units. Stop it.
It really is silly, as wall mounted ovens are so much nicer to use in practice, and moreover occupy real estate nothing else is usually using at that level.
Tabletop induction burners that use standard outlets are way more cost effective than induction ranges, too. That thing is $200, which didn’t even pay the electrician bill to put in the 240V 50A outlet and circuit for my range.
Previous Serious Eats articles about it even cited the lack of performance from gas stoves and recommended modifying one with a Wok Mon, but even then the results weren't perfect.
Edit: For some reason I feel the need to clarify that this isn't a comment in support of, or against, gas stoves. I just like cooking and am aware of how hard it is to achieve quality wok hei at home.