I've used all three types of stoves -- gas, electric, and induction -- and while my spouse and I were originally into gas due to the speed and control, we're now in love with induction.
Yes, we had to replace our old stainless steel and aluminum cookware (even though you can use special induction plates to use them), but induction is even faster, much safer, and it gives excellent low heat control.
Oh, and we didn't have put in a new gas line :) #cooking
@lenaoflune whatcha got? I have a little portable induction burner and it's made me curious about replacing the house range.
@b4cks4w We have a Frigidaire Gallery induction range with a convection oven and love it :) The broiler is righteous and the cooktop is very good. The only issue we have with it, which is a minor quibble, is that the power seems logarithmic; you have more control at the low end than at the high end. Practically, this just means rethinking what "medium" heat is :)
@lenaoflune ahhh, that sounds good. This little burner is terrible on low, seems to constantly toggle off and on. Pancakes are difficult. Glad to hear that's not necessarily a feature of induction.
@b4cks4w Yep, it's not -- not necessarily, anyway. An induction cooktop will typically operate by cycling its induction coils (the duty cycle determining the heat delivered). A range has much larger and more powerful coils, what with its giant power connection, so it can deliver more energy per cycle and thus maintain more consistent heat.
Practically, I have no issue doing crepes or pancakes on my induction cooktop :)