In many ways, both gas and induction behave very similarly. Assuming you buy a mid-to-higher-end version, they both can output a lot of heat. They can be controlled very precisely. And they are very responsive to temperature adjustments. All of that makes for a much more enjoyable cooking experience.

A good gas stove (e.g. Bluestar's open star-shaped burners in the RNB or Platinum series) has the added benefit of working well with a large range of different "problematic" cookware. If you like cooking with a wok, nothing really beats gas. If you want to use carbon steel skillets, a good gas burner can sometimes work better than induction (but that depends from model to model). And if you use stoneware, glass, copper, or other non-magnetic materials, then there really is no alternative. Also, depending on brand, gas can work during a power outage whereas induction generally won't unless you have a big backup generator.

On the other hand, induction works amazingly well if you have compatible cookware (and even if you need to buy new pots, that shouldn't cost a fortune and is a one-time investment). If you don't need any of the specializes cookware mentioned above, you really don't lose anything by using induction. But you gain easier cleanability (although, Bluestar's gas ranges are some of the easiest to clean that you can get), lower heat build-up in the kitchen, somewhat easier venting requirements, and fewer worries about air quality.

My recommendation would be that you get induction, unless you have a specific need for one of the unique features that gas offers. If you do decide on gas, try to go for one of the Bluestar models with open burners. It's a huge step up from your regular gas ranges.

If you decide on induction, find a model that has knobs instead of digital controls; preferably, find a model that puts these knobs on the front face of your cabinet rather than the top. Touch controls are common with induction but are also a frequent source of complaints. If your budget allows for it, you wouldn't go wrong with LaCanche. But they are at the upper end of what most people budget for their appliances.

Induction for sure. All the power and control of gas, but with the easiest cleanup possible. With propane, you have to deal with the hassle of deliveries and tanks. If you don't already have a tank, you'll have to account for all that installation work, too. Plus, many gas stoves need a separate conversion kit to be compatible with propane.

I have both induction and propane gas. I was afraid to give up gas so we put in both. I love, love, love the induction. I think the control is much better than gas - it simmers beautifully and I don't need a double boiler ever. It is so easy to clean, boils faster than gas (for a pot of pasta for example). I have kids that love the kitchen and induction is so much safer. I will never get gas again. But, we have a backup generator if the power goes out. The only thing we use the gas for at this point is wok cooking, but I believe that you can use a flat bottom wok on induction.

Both gas and induction can have poor quality appliances. If you buy a high-quality model of either fuel type, then you should be able to do both high-power and low-power cooking with equal ease. Having said that, anecdotally induction manufacturers seem to get this right more often; that's probably because at some point it is just a software problem for them, whereas it's more engineering effort for a good gas range.

Wok cooking is the real big difference though. If you frequently do that, then you'll never be happy with induction. Cooking with a flat bottom wok is just not the same. Your wok "spatula" always gets hung up at the transition from flat to slanted. And you can't have the gradual change in heat as you go from center to sides. Both of those are absolutely crucial for proper wok cooking. Having said that, people have made Asian foods in suboptimal cookware for centuries. With enough determination and willingness to compromise, you can cook stir fry food in a flat bottom vessel. It just is less enjoyable and takes a lot more attention to detail.

I have cooked in a wok on both induction and gas, and the difference is quite glaring. For our family and the type of cooking we do, I would never want to give up the nice wok-compatible gas burners that our Bluestar has. But if I didn't care about wok cooking, I would take a very close look at induction. If you find a range that has good controls, induction has a lot going for it. Unfortunately, only some brands offer analog knobs in their induction ranges, and the digital controls just don't work as seamlessly and usually require looking at them to operate the control. That's no good.

Induction - thought I'd never give up gas but after getting induction I'd never go back to gas - propane or natural gas. I use a wok and digital controls without any difficulty or complaints but I'm not a frequent or fussy wok user.

Induction.