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The best kitchen has both gas and induction.

Heating things like water for pasta using gas is where you get most of your emissions. It takes a lot of energy to get gallons of water going. If you don't have a range hood or other ventilation, this is probably a really bad time.

Conversely, cooking things like eggs on induction is not fun. The relative weakness of gas in terms of power delivery is an important feature for many cases. Scrambling a pan of eggs on a gas range will produce fractions of a percent the same emissions you would get from cooking a single portion of spaghetti.

If you use the right tool for the job, the impact to the environment seems to be minimized.