I've had direct on coil and behind glass induction, and vastly prefer gas. I get way more heat, like far too much at max, on the gas stove, which is a good thing because I can actually control the level of heat output, rather than just the length of the oscillations between on/off on the induction stove. I have a few steel pans and a few cast irons, and for all of them the gas stove heats more evenly, offers finer control of the heat level, and can reach a much higher heat faster than any of the three induction stoves I've had the pleasure of renting over the years, some brand new. Gas ovens are better too, all the electric ovens I've had ran cold relative to the indicated temp, which meant changing cooking times and temps, and had a pretty embarrassing broil setting compared to what you have on gas (a proper inferno)

Sure, you have to take off the grates to clean, but after you spend those 10 seconds to remove the grates its no harder wiping crusted food off of a flat steel surface than a flat glass one.