Induction is much better than gas about 90% of the time. Because the heat can be set much lower than a flame’s temperature, and because heat transfer happens through the whole bottom surface of the pan, it’s much better to keep a low-ish temperature for any length of time, which opens a lot of possibilities. For high heat, the larger contact area makes it much quicker to heat up evenly the whole pan. It pairs very nicely with a cast iron pan as well.

And that’s just from a practical, cooking point of view, without mentioning all the health benefits.

It was not our choice when we got an induction cooktop the first time, but now it would be.