Almost every day, I use three different types of range: gas, induction, and radiant electric. Of the three, gas would be the hardest to give up. My most-used pieces of cookware are small aluminum pots that are not magnetic (and thus not induction capable), and even if they were, too small to work on my induction cooktop, which doesn't recognize any magnetic base of less than about six inches in diameter.

I use the induction cooktop for slow cooking, boiling, and pressure cooking. Everything else gets put on gas if I have room. Nothing beats gas for output and control.

I could certainly do just fine on radiant or, god forbid, coils. But the gas and induction together are a huge luxury that I feel grateful for every time I use them.

One under-appreciated advantage of a gas range is how evenly it heats pans of lesser quality. Because so much of the heating on gas is accomplished by the flow of hot "exhaust" gas across the entire bottom of the pan, a thinner and less thermally conductive pan will still heat much more evenly than it would on an electric coil or induction hob.

EDIT:

I'm definitely on board the energy efficiency bandwagon. I have a four kilowatt solar array on my house, and I drive a twenty five year old Honda minivan because of the mileage and low upkeep.

If I thought gas cooking was a low hanging fruit on the efficiency tree, I might be more willing to give up the luxury of it. But from what I've seen it's not. It's rather like the highest gas-powered fruit on the tree.