Induction is just as good or better than gas in your ability to control the power . It’s quicker to respond to changes in temperature and clean up is a breeze. No downsides. Plus it looks cool. Keeps the kitchen cooler in summer, puts out less air pollution into the hous, what is not to love?

I had gas for 40 years and loved it. I cook from scratch a lot. When we moved and redid our "new" kitchen, we changed to induction and I love it even more.

Pro: really fast heat up, really fast heat down (slightly better than gas when you turn down the heat), easy clean-up (no cleaning grates or finding the last of the overflowed oatmeal/soup/whatever), if you don't have a pot on the burner it turns itself off, little hands don't get burned by accident when Grandma's not looking. A real bonus: when something overflows, you can just pick up the pot, wipe under it with a dish towel, and set the pot back down.

Cons: It makes a buzzing sound under the pot, especially on Power Boost. I rarely notice, only when it's really quiet in the house, but it annoys my son when he visits. I think different brands have different levels of buzz - I have a lower cost model, a Kenmore Elite which may make a difference?

On the vent hood: yes, you need one - fish, bacon, pots of boiling pasta, etc. always need a vent. Due to lack of space, we have a microwave above the stove, so we use that vent. It's OK, but a real vent would be better.

I am not sure the brand of induction cooktop matters as much as the pans with respect to buzzing. If you choose to get induction (I hope you do,) be sure to look at the threads about cookware and buzzing. I have Demeyer and Fissler as well as cast iron- no buzzing, but my cooktop is high end, so that does not address suzanne's theory.