OK. That is indeed a sucky experience.

The only thing induction doesn't do well is cooking with things like woks, where you have a curved surface that you want to heat evenly.

Or any large pot or pan. Gas heat distributes heat nicely across the bottom and sides of any size pot you put on it. Even rectangular pans and dishes.

Even an old school electric is better in this regard than an induction top. If you lay a big cast iron pan across your induction top (which you wouldn't want to to begin with) it will literally only heat up the molecules directly above your biggest burner.

So while an induction is superior in 80% of cases, you still ultimately get more versatility out of gas.

>Gas heat distributes heat nicely across the bottom and sides of any size pot you put on it.

And leaded gasoline made poorly-dimensioned combustion chambers run better/not knock. We still banned it for good reasons.

There are induction cooktops which will heat a griddle the size of a half sheet tray, and will automatically sense when it’s there and turn on the bridge. They also have fewer hotspots than gas, which definitely doesn’t heat evenly on thin nonstick cookware.

I have cooked on induction for close to a decade with heavy cast iron and no scratches much less cracking. Just be even slightly careful and you’ll be fine. Induction is amazing.