I switched to induction a couple months ago. Holy shit. It’s the best stove I’ve EVER used in my life.

It heats faster and has better/faster responsiveness than gas or standard electric.

And the best feature? It’s resistant to that stupid fucking black burnt crap that you have to scrape off. I’ve been cooking with mine for months and nothing NOTHING has been able to get burned onto it from water to cheese spills to tomato sauce spills it’s all just come up with the standard nightly “spray and go”. Every stove I’ve ever had before usually has at least a couple burnt spots by now.

Depends on what you cook. I’d never want induction for Asian cooking. Gas is the best for cooking with a wok. All you need is a wok ring to swap out the flat grate.

However induction is pretty great for European cooking, simmering sauces and stuff.