I use both for complex cooking. I find myself using induction 90% of the time. It heats faster, it heats more consistently and it's much easier to clean. The only time I find gas useful is when doing things that require a lot of moving the pan work(sauteeing food in the air, flambée, and similar). Induction hobs with a temperature sensor are absolutely amazing to use for exact temperature cook. Also it is a lot safer with toddlers and children around.

I haven't found it to be rough on pans, but I only use thick stainless steel pans with aluminium/copper core.

PS: yes, gas is enjoyable as it gives you this primal heat feeling:)

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SilverElfin 3 days ago | parent [-]

Which pan do you use? I’ve used heavier steel pans and they too eventually warp (like within a year’s use).

	▲	ViewTrick1002 2 days ago \| parent \| next [-]
		Do you let your pans heat up before use? Do you let your pans slowly cool down instead of dunking them in cold water? I haven’t had a pan warp on me for years just being mindful of letting it heat and cool at a reasonable paces rather than blasting them with the ”power” mode. And this is in Europe with our 400v kitchen outlets.
	▲	Doxin 2 days ago \| parent \| prev \| next [-]
		Not who you're replying to, but I use cast iron and steel on my induction stove and I've not had any warping over a period of 4 years now. One thing might be using the stove on the maximum setting? max power on an induction stove is going to be heating your pan MUCH quicker than on gas. Personally I only use settings over 8 (out of 10) for pots with water in them, not for skillets etc.
	▲	fcpk 2 days ago \| parent \| prev [-]
		I'm in europe but if any relevant: I use mauviel and cristel pans.