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.