Besides being able to hold temperatures more stable, there are few areas where an induction beats a gas. While an induction
can keep up in many of these areas, gas simply wins out. 99% of professional chefs and kitchens use gas for a reason, and it certainly isn't cost. We could debate for hours, but won't change this fact. If you can do gas, do gas.
On the wok subject; hate to keep hyping my range; but the bowl shaped burner hole allows you to remove the grate and put the wok almost on the burner, which allows the 25,000btu to come up the sides of the wok, as it is intended. It'll smoke oil in 10 seconds and makes me glad I've got a 10 billion cfm hood fan.
