It's a different tool, it works differently. Induction boils water in less than half the time, and it also has very precise heat control which can go very low, down to 100 degrees, where a gas stove's lowest setting is fast high heat by comparison.

How long have you cooked with a gas stove? I would wager that if you spent decades cooking on induction you would have similar complaints about gas. I love cooking with gas, but also I love cooking with electric, and I imagine I could love cooking with induction. (3 minutes to boil sounds brilliant, who needs a dedicated electric teakettle.) The stuff I could do with precise control down to 100 degrees F, I don't even know but that sounds like it requires patience but allows wonders that are impossible with gas.

Not to say gas can't work wonders that are impossible with induction, but they're different tools and it's not fair to judge simply on the basis of a few missing features.

Also there are pans that don't work as well with gas in my experience. I suspect that if anyone lived with an induction stove for decades and tried to replace it with a gas stove they would also be complaining that half their pans don't work anymore, or at least don't work for the task they've been used for anymore.

My gas stove gets super super low too. Not sure how to compare it to 100 degrees; but it’s very very little BTUs. It’s a double burner with a normal one and a inner smaller one.

I 100% run my vent while cooking. Curious how much of the bad gas I vent…

I see sources claiming that a gas stove on low can go as low as 137F, but I think that's a bit misleading because the heat is so uneven. If you've got a pot of water, maybe the water will be heated to 137F, but the temperature where the water meets the metal will be much higher; this is why double boilers exist.

But it sounds like induction legitimately makes double boilers obsolete (and rather quaint and limited to be restricted to 212F when you have the free, precise choice of even heat at any temperature between 100F and 500F.)

My gas on low is around 300 BTU. It’s low enough to warm chocolate without a double boiler.

My carbon steel wok works perfectly on induction.

You can absolutely use a wok on them. I bought a wok while on electric and it turned out to be fine for induction too.

I guess old school jiggle top pressure cookers are right out too (but I guess anyone buying an induction stove would buy an Instant Pot anyway)

>You can't use a wok on them.

Buy a cast-iron wok from Staub, they work wonderfully.

That's not a wok, its just a wok shaped braiser. Woks are supposed to be thin and light for fast temperature adjustment and ease of tossing.

Cast-iron woks do exist, though; we have this and it’s fantastic: https://rikumo.com/products/featherweight-cast-iron-wok

It weighs about 30% more than our old carbon steel wok, which doesn’t matter much in practice.