From physics point of view the way you raise temperature of pan has 0 effect on what's happening in the pan.
The only real solutions to this issue I could find are smaller and thicker pans, and the use of things like ovens and barbecues.
in a spherical cow sense, yeah, heat is heat. but the distribution of that heat is going to depend a lot on the implementation, and can make a big difference for searing meats or making delicate sauces.
radiant glasstops are really good at even heating, but only if the bottom of your pan is exactly the same size as the burner. the edge of the bottom ends up a little cooler, because energy is radiated out from the unheated sides, but not dramatically so.
I've found gas ranges to be pretty terrible for even heating. you get a hot ring where the most intense part of each flame touches the bottom, but a significantly cooler center. only the most expensive gas ranges come close to the evenness of a pedestrian glasstop. main benefit of these is you can effectively change the size of the burner, so nice if you have a lot of odd-sized pans.
I haven't had a chance to try an induction range myself, but I've read a lot of ymmv type posts on the internet. the gist seems to be that the tech itself is very good, but the outcome depends on the (electical) conductivity of the pan itself. which makes sense to me, at least in a handwavy sort of way. I wouldn't expect every pan to heat itself perfectly evenly in response to a uniform magnetic field.
Gas isn’t even remotely worth the downsides but there’s a number of dishes I can make that are easier and higher quality to do on gas, like if I’m trying to sear a large pan full of meat.