My point is not that induction can't yield good results depending on the dish, but rather that people who care about cooking on a direct flame will not be satis

My point is not that induction can't yield good results depending on the dish, but rather that people who care about cooking on a direct flame will not be satisfied with something that is suitable for "most" recipes. I've read plenty about this debate and if I had to pick one I'd stick with gas because of the added flexibility. But I would be fine with say, a hybrid stove that is mostly induction and has at least one high-capacity gas burner and preferably another lower-capacity one. Unfortunately, few induction "advocates" are making the case for the hybrid option and most prefer to exaggerate its suitability as a complete replacement as well as the potential environmental and health impacts of gas, which alienates anyone who simply wants a flame.