I cook on a 30 yo gas range with all high capacity burners and regular knobs. The response is nonlinear: there's a big jump in flame intensity as you pass thr

I cook on a 30 yo gas range with all high capacity burners and regular knobs. The response is nonlinear: there's a big jump in flame intensity as you pass through nominal "low" to "medium". In practice I don't look at the knobs at all, I can fine tune the heat by looking directly at the size of the flame. My visual judgement is instantaneous. The results are stellar throughout the range. When I travel, for instance to cook for the inlaws on holidays, I have to spend time physically correlating how hot each of the burners is for its particular settings. It seems to vary between each individual burner, which are different sizes. The way I correlate is to use my bare fingers to quickly touch the bottom of the pan. Or I lift the pan up and touch the bottom there. This seems suboptimal. When I travel to AirBnBs, induction ranges are all the rage. Same process. I suppose if you're boiling a pot of water, the induction speed is great. If you're making something sensitive like a hollaindaise, lordy what a PITA, in my experience. I make delicate sauces like hollaindaise reliably and speedily on my nominal 15,000 BTU gas range. I have had the family twiddling fingers more than once waiting on me to get results from an induction burner. Same burner is an outstanding large volume frier. Now I get that the induction technology is safer, but then I use a big chainsaw with a real chain to cut down trees on my property. Chainsaws are highly dangerous and exceptionally useful. Similarly I raised up a child that learned to cook quite sophisticated things on that big gas range. She was also using very sharp 12" knives from an early age. There can be a deep pleasure in "be here now", paying attention to your tools, using them competently and safely.