Did you check Appliances? If you search Cooking and Appliances for plllog, you'll see my long form. My kitchen is over 15 years old now, so there are new gizmos, but the basic technology is the same.

I have three burners of inductoin,, of different sizes and powers, and two burners of gas, one smallish, and one med-large. There are a few things, like grilling hotdogs , where the hot air from the gas burner is better. But my gas cooktop is stainless, rather than enamel, which is a lot harder to clean, so I roast eggplants in a pyroceram pie plate in the oven, nowadays, rather than on the burner flame as I used to. It takes some patience, in the oven,, but they come out the same in the end. And I rarely use the gas, unless I need more burners, and mostly just stack my mother's collection of cast iron frying pans on it. :) For wok cooking, dragon's breath fire is preferred, and other than a dedicated, dish shaped, wok induction burner, wok cooking on induction has compromises.

Caveat: If you like the heat and the look of flames. If you look at the fire every time you adjust the gas. If you do a lot of lifting the pan to instantly change the heat, induction may not be for you unless you're willing to put in some time relearning and adapting.

If you choose induction, make sure you have enough power. You'll need a dedicated circiut, and possibly a separate circuit for the oven. You may even need another panel, depending on the rest of your kitchen and house.

Young people often hear uncomfortable high pitched noises, so include any kids regularly in your kitchen while you cook in the shopping for induction. There are also clunks from the stove, and various whines from clad cookware as the different materials do differently. If you expect a totally quiet kitchen, with only the birds out the window for ambiant noise, you might not like induction. With my hood on always while cooking, I don't hear the clunks, and my clad only whines when empty and at certain power levels, and also can't be heard with the hood on. I had no way to do a remote blower in my overpowered hood, so the sounds are never an issue for me.

Pots: Cast iron or clad only. The frankenstein pans with a steel slog on the bottom to heat them on induction are usually not very good, though some people report likeing them. I already mostly cooked in Le Creuset enamelled cast iron, so didn't have a problem changing. I now also have a few Demeyere clad stainless, and De Buyere carbonsteel crepe pans in several sizes. Iron and steel (i.e., fancy iron) are your only choices. Be good with that if you get induction.

For me, who has no trouble choosing levels by number, induction works great. Love it. Wouldn't change. Given cooking knowledge and good pans, the actual cooking is the same no matter the fuel.

You'll have a much cooler kitchen when cooking with induction instead of gas. Pot handles don't heat up nearly as much when you boil water, etc, for pasta noodles. You'll boil the water much faster as well which also helps keep a cooler kitchen. Some induction cooktops have bridge hobs which allow you to span a griddle across them with consistent heating. We swithed from a Wolf gas cooktop to a Bosch induction three years ago. No regrets.