I've been cooking eggs on induction cooktops for something like a decade now; while it's true that you can't tilt the pan (the induction won't work, and the cooktop is likely to just say "nope, not operating without a pan on me"), I've had no trouble with getting either scrambled eggs or omelettes to be softly and evenly cooked.

Perhaps it helps that I had never had that particular advice for cooking on gas/electric!

I have an old but still perfectly functional high-end gas cooktop. I have no plans to replace it. Sturdy cast-iron trivets are bulletproof. You get visual feedback about heat intensity. I use enough heavy Dutch ovens and stainless and cast-iron pans that a glass cooktop under them seems like an added risk.

You can find induction wok stove tops on alibaba (China obviously has more vested in electric transition than we do), but ya, standard western stove tops are flat.

How is filling your living space with poisonous gas pleasant at all?

P.S. basting works on induction if I crank up to boost mode.

> not necessarily more pleasant or efficient in the cooking process.

For amateurs, I find that the gain of control from using induction far outweighs everything else--especially at low heats. If I put a newbie on an induction with a temperature sensor, they generally do great. Over time they start to correlate the behavior of the food with the temperature, but, even if they don't, they still can maintain control over the food via the temperature sensor.

> The techniques for cooking on induction cooktops well have not been learned, taught and communicated.

And, sometimes, those old techniques are just a pain in the ass and only exist because of the lack of control. Caramelizing onions requires a lot less attention when I can set the pan to a specific temperature and don't have to worry about thermal runaway as the water cooks off. There are all manner of directions for thickening custards that aren't required if you can set the pan at exactly 180F and know that it isn't going above that. Tempering chocolate is stupidly easier when you can set the pan for 115F-81F-88F rather than having to swish it on a marble slab or put it on a double boiler and risk seizing the chocolate because of water. On an electric or gas stove, I plan for two batches of caramel because I almost always screw up my first batch if I haven't done it in a while; on induction I almost never miss. etc.

I used to be a gas snob for ages but after moving, first to a place with an induction stove, then to one with a regular electric one, I have to say the supposed advantages are overblown. You can cook perfectly well on either. Induction/gas are slightly nicer if you want to use very high heat but even my current electric stove puts out a lot of power on the highest setting.

And then there's the downsides of gas:

They're a complete mess to clean. Tons of nooks and crannies where stuff might get into. They suck for low heat simmering. There's iron plates you can put below the pot to distribute the heat but that's cumbersome. Low heat flames also go out more easily if there's a draft. Not even talking about air quality and fire risks.

So I'm never going back to gas if I can help it. If I have a choice I'll probably get an induction stove next time around.