I used to be a cook in a a few michelin starred restaurants, so you can trust my opinion here.

Gas is far superior to electric heating elements because of the speed at which it can change temperature, and makes flambeing a cinch.

That being said Induction ranges are several orders of magnitude superior to gas. As are ovens with humidity and air flow control.

This is the case for every range, gas or electric. Every time I've moved I'd had to "recalibrate" my expectations and use of the stove to account for different temperatures and quirks.