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I prefer gas for cooking even though I understand the benefits of the induction burners. Maybe it is just how I learned to use the tools?
There is a thing we use on our burners to evenly heat the bottom of a pan, especially to keep low heat from burning the center. It is about 8in diameter and ceramic coated probably iron. Sorry I don’t know what it is called. That plus good burner designs (our stove has 5 burners, each a different size, so really easy to match to the cookware being used) makes for the perfect cooking experience (outside of grilling, of course).
We have separate electric ovens. Gas heats up faster but electric is good enough.
My last house had a Wolf range with 4 burners, double oven, griddle and grille. A beast that could heat any size pot but wasn’t real good on low heat needs, even with the thingy. A more modest range actually seems to work better for our actual cooking needs, even if it fails to impress the neighbors.
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