> If anyone knows some good arguments to use when your partner is an excellent cook and loves gas for the high heat (searing and wok frying), I'm all ears.

Other comments had some good suggestions, but I'd be sure to also mention:

Ease of cleanup: Induction units only get warm, none of the food or oil that gets spilled or splattered will burn onto the surface. A damp cloth is all the cleanup necessary.

Comfortable kitchen temperatures: You have a tiny fraction as much heat emitted into the room, so the kitchen remains a far more comfortable temperature.

Found an interesting list here: https://www.bestspy.co.uk/do-professional-chefs-use-inductio...