Perform better as in more efficient electrically, not necessarily more pleasant or efficient in the cooking process.

For example, when cooking an omelette, a recommended technique is to angle the pan so the liquid part flows towards the hot part of the pan touching the flame as you slowly scrape the curds up to rest at the cooler part of the pan. AFAIK an induction cooktop is unable to simulate this technique. Now maybe there are similar ways of getting this, but there’s centuries of experience informing cooking on top of a fire in some form or another. The techniques for cooking on induction cooktops well have not been learned, taught and communicated.

I own an induction stove, and overall really enjoy it. But there are certain types of cooking it's not nearly as well suited to (still possible, but not as good). One of those is cooking on a wok.

But really it comes down to heating. Heat pumps are not universally better. We are currently sitting at -25C or so which is pretty common in the winter (it can even get a fair bit colder at times). Hardly any of the contractors around here work with heat pumps, and even the ones that do aren't aware of the latest tech. That said even if you could get a cutting edge system through sheer money/will I am not sure how it would perform without at least a gas backup. At least from an efficiency standpoint.

Not to mention we have had electricity go out in the winter which can be life threatening or at least cause substantial damage to property. I can't remember ever having the gas go out. (we have generator backup but that couldn't run an electric furnace for very long).

Lastly we have a gas water heater (tankless) and damn that thing is efficient. A few therms a month...

Heat pumps do not do well when it's -40 outside. You can say "fine, but how often does it get that cold?" but consumers are not going to be happy with a heat pump if their pipes freeze during an extended cold snap.

I live in Southern Ontario and I have a heat pump with an auxiliary natural gas furnace for emergency heating. The heat pump shoulders most of the heating load but the thermostat does kick on the furnace when the heat pump starts falling behind.

It should also be noted that although heat pumps are very efficient, even when it's below freezing outside, they cannot raise the temperature of the house very quickly. Consumers are generally quite unhappy when it takes 8 hours to raise the temperature of the house by 1 degree, so the thermostat usually calls for the furnace to start up before things get that bad.

Better is subjective here. Vancouver will be a bit different with it's warmer weather, but for the week or two at -30C to -40C(like I get) it provides a lot more heat at a lower price and in Canada, at least Ontario, it is still much cheaper to heat a home and water with. I'll probably go heat pump if my boiler goes as I can avoid the cost of adding ductwork(really expensive these days and more than furnace for install) and get A\C too.

I think NG outperforms in high efficiency heaters when the outside temperature is around 1-4 degrees Celsius with humidity as it causes ice buildup on the external unit which then has to be cleared using resistive heating. Also if only little hot water is required sporadically, heating it just in time with gas is more efficient than keeping a buffer heated for long times.

Also, heat pumps do best when the temperature differential is lower. So in older housing without floor heating or duct heating, it is typically not as efficient to use a heat pump when the water to heat has to be above 55 degrees Celsius.

For any new residential construction I think there is very little value in natural gas.

Induction is better in some ways and worse in others. It's so efficient and boils water like crazy but at low settings it's almost always pulsed rather than continuous and I've never liked that. I have both in my kitchen.

Gas cooktops are good for still being able to cook when the power is out.

If the power goes out I can still cook and heat with gas.

*this is a regular occurence in some countries

> What is NG good for?

Mostly a myth by cooks that think it "heats faster" or "heats with a better distribution of heat".

It is foolish, but many still think so. I personally believe that the only kind of cooking that benefits from NG are round-bottom woks. But they can be substituted by flat-bottom pans without problems.