[phatfish]

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.