See, I would be more open to induction, but due to its physics issues it's a non-starter for me. I use some aluminum, copper, and Pyrex cookware in my kitchen and none of those will work with induction. So for me it's between electric and gas, of which I prefer gas.

You use Pyrex on the stovetop?

There’s a lot of vintage Pyrex pots out there. Growing up near Corning New York, one finds an abundance of it. Here’s an example set: https://www.ebay.com/itm/CORNING-WARE-VISIONS-Pyrex-Amber-Co...

I don’t know how much truth is in it - but I have been told there the older brown style are the highest quality glass and have better thermal expansion properties such that they can be used on the stovetop. Meanwhile, more recent incarnations are much more likely to fail (catastrophically).

Everyone agrees resistive electric sucks. Induction is what everyone is suggesting you try. I find it to work a lot better and be far more powerful. Boils a pot of water faster than a kettle can.