I've had three in different places I've lived, and while they are fantastic temperature-wise, the software and interface is always what infuriates me. They are almost all touch interfaces to keep the flat glass aesthetic, which is absurd because spills happen on stoves and touch interfaces don't work wet. Additionally, most of them automatically detect pans being removed and turn off. An annoying feature for an experienced cook who tosses food around in a pan with one hand.
Obviously. But it shuts it down when you remove it instead of just working again when reapplied. It turns off the cooking surface and you have to turn it back on again, instead of momentarily breaking the heat while you pick it up.
I've had pretty much all kinds in various apartments in the last while, currently back on "hot plate" resistive electric (renting currently), which sucks and is inefficient.
Induction is amazing for some things, but for some other things I prefer gas.
Given the choice, I'd have some kind of combination of gas and induction. Maybe half and half?
So not a chef by any stretch but i’ve been cooking on resistive stoves for a long time. I find it works great for me to use good pans. My favorite is one with low thermal mass but a good heat distribution layer - and it seems to be stable as far as keeping the cooking surface nice and flat.
If I had a choice I wouldn’t use gas for a few reasons. Air quality, the amount of water that gets released and fire hazard. Seen too many buildings explode on tv lol.
Induction is great for instances where you can just leave a flat bottomed pan to do its thing. It is also nice in smaller kitchens where the efficiency keeps the heat going to the pan rather than the air.
But they do not work well (or at all) when a pad is moved around a lot, or it has a rounded bottom like a Wok or Karahi. At least the ones ive used don't. You are also reliant on the designers to give enough heat levels to actually cook properly and to provide a generally usable device that is fit for purpose. None of these things are an issue with even the cheapest gas stoves.
Having a both would be perfect. Just one or two gas burners for frying would be fine.