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While the induction is more efficient in terms of watts used to heat the food, gas has its charms - works when the power is out, and for me, a guy, who learned to cook over a camp fire more than a range - the size of the flame makes intuitive sense to me as to how much heat I am dealing with.
Hard to imagine this making any real difference, but with the price of gas, although the gas range is less efficient, the fuel is so much cheaper per BTU delivered that it might be cheaper. If you *really* cook a lot. A gas or resistance electric range will work with any pot or pan, including the glass "Visions" that I have a lot of, I just happen to like them. IIRC these won't work on an induction cook top at all.
If you are bucks up, having both gas and electric "burners" available, and there are several ways to do that, might be literally the best of both worlds.
To me at the end of the day it's simply personal preference. I prefer gas but I have got by with an old resistance electric range that I paid the previous owner of this house $50 to leave in place. It has served me well enough for the last 30 years. Anymore I mostly use the microwave. As you might have guessed, gourmet cooking is not my thing.
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