But if you use woks or other vessels that do not entirely touch the stovetop surface, gas is better. I made fried rice the other day on my gas stove, and it was a completely different experience than induction. The sides of the wok just heat up so much more than with induction.

Of course, it's a huge pain to clean all the tiny grains of rice that drop onto the stovetop. I wish kitchens had dual stovetops, with maybe 2 gas burners and the rest induction. But I've never seen a home like that; even high-end homes have either a nice gas range or an induction ranges.

fun fact: Menlo Park recently outlawed gas for new constructions. I imagine most folks will go to induction, which has previously been relatively rare here.

1: https://www.pcrichard.com/library/blogArticle/induction-vs-g...