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Induction is faster for boiling/heating, more energy efficient, depending on manufacturer only the area under the pan is activated. The one we have can combine heating zones which is great when putting a roasting pan on the hob for deglazing and making gravy.
I was anxious about going to induction but have not looked back. There are some cast iron woks that work great on induction hobs.
Use a blowtorch to burn aubergines
dancing james
Dooks-Fatberg
We're getting a new kitchen soon. I've looked back through the induction v gas hobs debate on here to try to get pros and cons, and it seems to be this:
Induction - easier to clean, renewable energy, more precise temperature, more child-friendly
Gas- burn aubergines, better for woks, won't necessarily need new pans.
Anything else?