I'm both a foodie, an avid home cook, and an induction fan. I don't miss gas at all for typical western cooking. I'm also a Kenji Lopez-Alt disciple, and have

I'm both a foodie, an avid home cook, and an induction fan. I don't miss gas at all for typical western cooking. I'm also a Kenji Lopez-Alt disciple, and have been getting into wok cooking. I picked up a used 3500 watt gastro induction wok cooker on the cheap, and sadly, yeah, you're right. I'm considering selling it, and getting a flat-bottomed wok for indoors (I've got a high-end, peak 3700 watt induction stove), and getting a splitter for my outdoor gas tank (for my grill) that also will feed an outdoor wok burner. I wouldn't want a high-powered gas wok burner inside anyway. I already have to temporarily remove the smoke alarm in my open kitchen / living room just to use the induction burner. But that's pretty fringe. For standard western style pans, I love induction, and that's the much more common case. It's way less hot in the kitchen, and both the raw power and fast control on my carbon steel pans is very convincing. I love pulling a trick I do where I boil about 1 cm of water in a pan in 20 seconds, pull it off the burner, and immediately put my full palm on the burner, which is barely warm. I've noticed induction is really picking up in haute cuisine in the Michelin starred or near to it kitchens that I visit on a semi-regular basis. And home and restaurants are really the case that's interesting in terms of reducing emissions.