I've had induction and gas, (but nothing with the sheer power of a Bluestar pro style range) and prefer induction for all of the reasons you've researched already. If you're on the fence, maybe buy a portable induction hob and use it for a week to cook yourself some actual meals vs. boiling water at the store. Obviously, it won't be quite as powerful as a real built in cooktop, but it should give you an idea. Whether you like it or not, you'll have more clarity and can feel confident in your purchase decision. The portable induction hob can be useful for your Thanksgiving buffet too (well, maybe not this year).

I've had the chance to extensively cook on both a Bluestar gas range and an induction cooktop. As a first approximation, you're correct and both technologies are similar. And if you only cook very casually, it might be a wash either way.

But there also are very noticeable differences. Precise continuous temperature adjustments are a lot easier with gas. This might just be a function of induction often opting for digital touch controls, and maybe the few models that have knobs work better.

But I frequently find that I burn foods or alternatively fail to get good finish, because with induction I can't always adjust power output fast enough. On the other hand, with the Bluestar, I find I'm regularly nudging the power up and down while cooking and the results are much better.

Also, I use the wok all the time and I love the results on the Bluestar. But with induction I'm forced to use a flat bottom wok. And while that sounds like a minor detail, it is nothing but. The heat distribution is all wrong and it doesn't feel like wok cooking. I've messed up several dishes that should have been really easy to cook.

That's not to say that induction is bad per se. In fact, I've been recommending it to several friends/family. It does have lots going for it. But it's not all positive. Depending on your specific needs, you might end up disliking it. Personally, I'd always buy the Bluestar for myself instead of getting induction.

Been cooking on induction since 2017. Would never go back to gas. The heat is very adjustable, it only heats the cookware so the kitchen stays much cooler, uses much less energy, saves cleanup time, and best of all it doesn't use gas and emit dangerous fumes.

Do you have a relative, friend, or neighbor with an induction cooktop that you could test / use?

It might help sway your decision one way or the other.

Architectural Notice -- I guess it depends on where you live. However, some manufacturers have demos where you can cook. (Bluestar and Wolf certainly, others it depends). I am in the DFW area.

I have clients who hate induction and ones who love it IMO you need to testdrive and the best is a friend that has one you also need to be aware you need the porper cook ware I love gas but I have a portable induction burner I use for delicate sauces and I like it for that. I aslo love my gas oven and as of right now there are only electric ovens with induction ranges.

Both choices are great. I prefer induction, but BlueStar, that is the ultimate gas range. My husband grew up with a Garlnd range and he said It was fabulous.

For me induction is plenty powerful, highly responsive and a breeze to clean up. I have had Bosch and Miele. I do not use a wok, ever (I live In SF Bay Area and have access to amazing Chinese food as a rule.) Also I do not flip my food in he pan like a chef. That could be annoying on some induction cooktops that turn off quickly, when you remove a pan, though mine don't.

for me gas is still my favorite maybe if I needed to bring 10 ice cubes to a boil quickly I would prefer induction but that is its only plus I notice when cooking on my parents induction stove...

I'm in the Milwaukee area and only one place I know of has an operational display, but they only use it for the ice cube demo. Also don't know anyone who has induction.

Naybe you could watch demos on YouTube. Miele puts lots of content out.

I am Pro Induction, for many of the reasons that have been listed already. precision is just as fine if not better than gas. The more levels you have, the finer control you will have especially on the low end. My unit has 19 setting levels for each hob, which is pretty fine control. Some have 21, that is the most I have personally seen. If delicate sauces are your thing, then more levels on the low end is what you need to insure the unit is equipped with. In terms of raw power, nothing can beat it and in many cases induction is more powerful than many gas units. More importantly up to 83% of that power is being directed to the pan and not into you living space. Given that gas is up to 50% efficient, you can effective half the power from that monster blast furnace some people are so fond of. That said it is not for everyone. Some like to Wok and induction does not do that very well. Searing can be done, but takes some trial and error and you need the proper pan. Some people just don't like the feel of a glass surface. Some people have low quality cookware and can't stand the buzzing the cookware makes while operating. The list of cons can be endless as well as the pros. As has been suggested if you can cook on one before purchase that would be best. Even the portable 110 unit is better than going in blind and then disliking your purchase.

The OP question is like asking which do you like better, vanilla or chocolate? There is no right or wrong answer, people just have their preferences. Though there are some posters on this forum who will get overly invested and heated on this question (cough, JuneKnow, Eam44, et al). I have had both types, and prefer a gas range. The only thing I like about induction is how very easy it is to clean. I didn't like it otherwise. Yet other people love it and wouldn't have anything else or ever go back to gas cooking. The OP needs to test drive an induction cooktop; he may love it, or not.

"I'm in the Milwaukee area and only one place I know of has an operational display"

This doesn't sound right - so none of the Grand Appliances stores in the area has a working one to try? Or, just drive the hour ten minutes to Abt Appliances in Glenview. This is an expensive purchase, it's worth that drive. Plus, Abt Appliances is so cool, it's worth the trip just to see all they have going on. Call ahead, perhaps you can set up an appointment for a cooking demonstration. Abt used to have them frequently, but with Covid, maybe not.

Edited to add: You could also try purchasing an induction hob, and see how you like induction that way. It's not quite the same as a high-quality induction cooktop, but will give you an idea. Also, as Patricia Colwell mentioned above, you can have a gas range and an induction hob on the side.

Duxtop 9100MC Induction Hob with 1800 watts

Max Burton 6400 Induction Hob with 1800 watts

I always had gas until the last few years when I moved to a place that had an electric range so I decided to try induction. I'm very happy with it. I'm more about simmering than searing and induction is superb for that kind of thing though it's highly capable for searing as well. In spite of previously having a Wolf gas cooktop that was supposed to go super low for simmering it was always suboptimal in that respect. I don't think I'd ever purchase another gas range/cooktop.

Didn't know ABT was that close, but I checked and no cooking demos now because of covid. None of the Grand Appliance stores I've been to have working items either. WI Kitchen Mart did, but that was just to do the ice cube trick.

Oh, that’s too bad. Then I’d try one of the hobs I linked above.

Disregarding melting and boiling ice cubes, the practical side of fastest boiling is bringing that pasta water to a boil and then to a reboil once the pasta is added. Even more important blanching vegetables for freezing needs that fast reboil and then quickly chilling them before going into the freezer. At the opposite end of temperature range is also inductions superiority-melt chocolate directly in whatever pan you want, delicate sauces simmer lower temp than any gas burner, no double boiler needed. Of course if you have favourite pure aluminum or pure tin lined copper cookware they won't work.