If it hadn't being ruinously expensive, what were your reasons for preferring a gas cooker over induction?We were ignorant of the post-build costs. If we had known the 10x exposure in costs to re-wire, we'd have paid up front for induction.
We wanted Gas because of belief it was "better" for our style of cooking but gas cooking albiet responsive, is highly dependent on the heat energy the stovetop puts out, and the heat energy in the gas supply (pressure) And we kind of missed out on both: a brand name stovetop is disappointingly "slow" even on the wok burner, and our supply pressure is on the low side of normal.
If you have Aluminium or mixed origin cookware Induction usually demands new pans because they must be responsive to induction current. We didn't want to replace a bunch of (to us expensive) cookware. We're now much more aware and buy induction capable replacements, although quite why I don't know: we're not moving, and as this thread says, the retrofit cost for induction is not good.
Induction comes with it's own problems: It's surprisingly noisy, you need to cool those magnetic coils, its bulky under the workbench, and you don't want to put people with pacemakers on your cooktop, no matter now much you might want to experiment.
The cleaning is a huge thing. I do the stovetop, I've used more barkeepers friend in the last year than the proceeding 20 from fat spatter baking on. You can wipe down an induction very quickly after cooking ends.
Ideally? I'd have argued for two gas rings, and a square of induction. Wok gotta wok.