I’ve been using induction more recently, but I still find that there are some things that it just doesn’t do well. It would be really useful to see some actual research about this, eg effects of using one burner vs whole gas cooker, how’s the ham is modulated by extraction etc. I very much doubt that professional cooks and enthusiastic amateurs will give up gas entirely without better alternatives, but better data might help us to make better decisions about hair and when to use it. Also, with the rise in off-grid living, head is the only viable option for some people, so more economical alternatives are going to be needed for them.