The issue with induction isn’t speed, not even close. The issue relative to has is the evenness of the heat distribution over a large surface area.
Gas isn’t even remotely worth the downsides but there’s a number of dishes I can make that are easier and higher quality to do on gas, like if I’m trying to sear a large pan full of meat.
Gas isn’t even remotely worth the downsides but there’s a number of dishes I can make that are easier and higher quality to do on gas, like if I’m trying to sear a large pan full of meat.