Incorrect. He states certain foods and flavors will not work with induction or would be difficult without gas in the article itself. He suggests workarounds like a propane stove or butane torch, but he never claims you can replicate those flavors with induction.
> anything with a wok, just doesn’t work with induction
López-Alt, in the article[1]:
> But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine.
> People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one.
So I think it’s totally fair to say he’d disagree. Not sure how you’d get “incorrect” out of that.
Everything has trade-offs. But on the whole, for most people, induction is going to be a step up over gas just purely as a cooking method. The air quality and climate benefits are a bonus.