I've cooked (professionally) on both coil and induction, both low-end (sub $2,000) and high-end ($12,000+, e.g. Wolf, Fisher & Paykel, Gaggenau and that obscure

I've cooked (professionally) on both coil and induction, both low-end (sub $2,000) and high-end ($12,000+, e.g. Wolf, Fisher & Paykel, Gaggenau and that obscure European brand that's now all the rage) ranges. With fancy pans and cheap dollar store shit. Give me gas, every time. Especially when stir frying or flambe-ing or working on the hibachi grill or teppan grill or grilling. An electric oven is "okay" except for the heat/cool cycle which frankly is just annoying when baking bread. I got to use an electric salamander once, and that was a huge disappointment. Nothing matches gas for flexibility and control and unassisted convection heat transfer. When I turn the pan on the side to get more heat there for braising, I get more there, right _there_, not over there, not over here, not all around, right there. The other thing with a gas range, when I'm pulling a 500F pan out of the oven and dropping it on the range, or dragging 30lb of hot liquid in a stock pot across the top, I'm not worried about damaging anything except my back. I don't need $5,000+ of hardware in my kitchen being taken out of commission because someone was slightly careless.