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One of the reasons why I put a serious fume extractor over my gas stove - with remote engine and rooftop exhaust.

15 years old setup - made most sense at the time but, if I upgrade some day, it'll be for induction.

Or you could have both. I find that gas offers quicker heat which is excellent for certain types of cooking. I find the responsiveness and heat control provided by gas are unmatched, that's why I use it most of the time

I found my induction stove to actually be more responsive than gas. The main issue with induction is the noise in my experience, but a more expensive stove might not have that problem.

I think I have some pretty low or medium range Ikea induction range. And I notice the sound only at most powerful modes. Otherwise it is reasonably quiet. Experience can vary with some pans.

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