You can definitely do both, but whether you choose one vs both really
depends more on the type of cooking that you do. It seems to me that the
people who prefer gas like to see flames, or are doing a lot of wokking
or charring of peppers. If that isn't you, then choose induction for
all of the reasons you've read about.... control, ease of cleanup,
safety, a cooler (temperature) kitchen. I also like that it can serve
as additional counter space when necessary. If I were to choose both, I
would likely choose induction as my main unit, with a single gas hob.

I was recently watching one of those TV cooking shows where the chef
was tossing and flipping the ingredients in his pan..... and the cooktop
was induction. I can't speak for all induction cooktops, but mine
doesn't turn itself off for a couple of minutes after I remove the pan,
unlike the portable unit that I have.

I love my induction cooktop. :)

I'm an induction convert and would like one gas hob for the reasons sherri1058 mentioned. An additional perk is being able to use a traditional canner with a gauge/weights. I do a lot of pressure cooking on my induction and small quantities can be processed on high, though I haven't pressure canned anything.

Chefs use induction, it's just not standard in restaurant kitchens for the bulk of cooking. Chefs use warped aluminum cookware but that's not a requirement in their home kitchens.

Before Harvey, I cooked 1-2 meals a day. Induction is a dream to work with and I always recommend giving a full-powered cooktop a try when people are talking about replacing what they have. Some don't love it but there are a lot of converts on Gardenweb.