I think the best thing would be if you can find some acquaintance or some store that lets you try both options. Maybe, if you post your general location, someone on this forum can make suggestions?
If wok cooking is something you do regularly, then you probably will like the Bluestar. That's one of the reasons I am so happy to have a BS RNB range. And induction could be hit or miss for you. There are woks that work for induction. But this generally means you have to go with a flat bottom wok. That's obviously not quite ideal. Various adapters for round-bottom woks exist, but from what I can tell, they are a poor substitute for a proper wok-capable hob.
On the other hand, if you are building a brand-new home, you could install an induction cooktop and a dedicated wok burner. If you have an outdoor kitchen available, you could even get a really high-powered commercial style wok burner on your patio.
As for picking an induction range, I strongly recommend you try the specific induction cooktop that you are planning on buying. I have tried some and found the controls somewhat frustrating. An analog knob for adjusting gas is pretty straight-forward and intuitive to use; a digital control can be easy to use, or it can be a nightmare. And number of power-levels doesn't necessarily tell the full story, even if it is an important measure.
I also found it frustrating that with induction, I had to think more about matching the correct pot to the correctly sized burner; and that I can't arbitrarily combine multiple burners into one bigger burner. On the other hand, with my gas range, all burners are (almost) equivalent, and I can obviously turn on multiple burners and straddle them, if needed. Of course, induction manufacturers realize this, and they all have different solutions for these potential short-comings. Some do a better job than others.
Another thing to check for is whether the induction cooktop will keep the burners going even if you briefly lift the pot. Some models are really good about this, and it feels almost like cooking with gas, whereas others tend to turn off the burner as soon as you briefly lift the pot.
On the other hand, while I feel that Bluestar has a great story to tell for how easy it is to clean, I am willing to concede that induction in general wins that particular race. It's hard to find something that is easier to keep clean.
In short, induction can be quite impressive. But it depends on your cooking style, on your preferred cookware, and on the particular model of induction range/cooktop. I personally feel I made a much better choice with my Bluestar gas range. But I can absolutely understand that others make different trade-offs and prefer their induction appliance. With both high-end gas and high-end induction, I don't think there is an obvious clear winner that is best for every single home chef. And none of what we can say is going to change that. Ultimately, you have to try for yourself.
Q