Gas cooking is very responsive. You can get a similar experience from an induction stove, but the pans have to be much thicker/heavier to get a similar response. Doing a decent stir fry is all but impossible on either induction or standard electric.

Doing a decent stir fry is impossible on standard gas too -- it doesn't put out nearly enough heat.

In terms of standard household appliances, you'll actually get a better stir-fry out of a steel skillet over a modern electric burner, which can put out much more heat than standard gas.

A real authentic stir fry needs a proper wok over a restaurant-strength gas burner though. But nobody has those at home without some customization...

> Doing a decent stir fry is all but impossible on either induction or standard electric.

Not really. Jon Kung makes the positive case for an induction wok better than I can: https://www.youtube.com/watch?v=ooNzRrHA9VY. The usage of the wok precedes the gas burner by.. maybe 1500 years? Cooking on an electric range is just something to get used to.

It really matters to me to see the flame when cooking

Light a candle then

Does this help you when cooking? I'm an OK but not great cook (or so I like to think) and I tend to just think of a hob as a heat source. I guess the main downside of induction is that you can't pick up the pan?