Induction really is better in a lot of important ways (especially if you value your time and cook every day). The only thing I hate to cook on it is wok-style or anything where the pan has to move quickly with fine temperature control. Most of the time, I can blast the rice on max and slide the pan around to similar effect, but it's not ideal and it can "run away" very quickly if food gets stuck.

Aside from the few caveats, I can't imagine going without. Bringing water or oil to temperature is easily 3-5x faster on my 5kW element. Waiting for a semi-direct flame to heat your pot is so primitive by comparison.

Then, there is the cleaning aspect. My induction cooktop takes 15 seconds to wipe down. My last gas range had some parts go through dishwasher, with others getting toothbrush-in-sink treatment. Unless you like cooking on a dirty range, this adds up fast.