I personally prefer gas, but understand that many people prefer induction. I gather that neither is totally perfect. If possible, try to do some cooking on both. Sometimes appliance stores have live models to try, or you can try to cook on friends who have one or the other to see which is better for you. I believe that you should be able to get the range you describe in dual fuel for quite a bit less than the induction models. If going induction, I really like the frigidaire hybrid induction slide in range as it has knobs instead of touch screen to adjust burners.

I have had both, mostly gas. We recently switched to induction. Both are great - I prefer induction for a few reasons: ease of cleaning; speed; no gas odour. I have a very sensitive nose, and even the tiny amount of gas released when you start your cooktop bothered me. After three houses with a gas stove I was ready to move on.

I expect gas would be cheaper though and I think "pro" chefs tend to prefer gas. I think it will boil down (pun intended) to individual preference though.

I grew up with gas. Have tolerated the past few decades with electric, the last 5 with a smooth top electric. I got a GE profile Induction range and LOVE it. I have gone home and cooked on my mom's gas range twice. I prefer the induction for the same reason as sochi -- ease of cleaning, I think it's easier to adjust the heat, no odors. I can also direct my children much more specifically i.e. "when this boils turn it down to 4", rather than just lowering the flame.

I have gas and am sticking with it. I wanted induction until I cooked on one during the remodel. What I don't like about induction is the smooth surface and pans can slide around a bit. I think this may be a safety hazard as well with kids cooking, but probably a toss up since there is no flame. I also surprisingly miss the flame of a gas stove....

I grew up on gas, but had electric coiltops for maybe past 15 years. Our current home has gas heat but not a line for a gas stove, so we have a Samsung induction range that has convection oven. We got a floor model on clearance so it was a great deal (not sure most people outside of GW know what induction is!). We like it it and are very happy. It cooks almost as fast as gas. I used the boost feature to cook whole-wheat pasta tonight.

You just need to make sure your pots are magnetic on the bottom if you want induction.

I have always cooked with and preferred gas until I got a sealed burner glass cooktop. It looks great, but takes forever to boil a pan of water because the sealed burner does not concentrate the heat well.

Inspired by this site, I purchased a portable induction unit and now use it almost exclusively and the gas cooktop is used primarily as storage or backup cooking.

If you really want to know about induction, try a portable unit. My Max Burton unit was $70 on ebay, no shipping. You can find them even less, but this one was specifically recommended by Cooks Illustrated.