It’s almost entirely about heat _control_, especially when you turn the heat down or off. Non-induction electric stoves can take minutes or longer for a burner to cool down. When you cut the heat on a NG stove, it’s essentially immediate.
This matters quite a bit for heat-sensitive dishes like omelettes.
Induction doesn’t have this problem, but also hasn’t been widely available until maybe recently and won’t work on a lot of aluminum cookware. So you’re asking people to change their cookware along with their range. That can be a bridge too far for many.
For the lower temperatures, a lot of that temperature control can be made with bain marie (warm water).
And the remaining ones aren't made in aluminum cookware, anyway. And people that cook such sophisticated food probably will have a lot of non-aluminum cookware, already.
To be more precise: mostly CO2 and small amounts of CO. But the actual concentration of CO2 in your house can be affected by a lot of other factors (ventilation, urban environment, weather, etc).
But yeah if I built a new house, I would have an induction top.
Mostly a myth by cooks that think it "heats faster" or "heats with a better distribution of heat".
It is foolish, but many still think so. I personally believe that the only kind of cooking that benefits from NG are round-bottom woks. But they can be substituted by flat-bottom pans without problems.