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 have an old but still perfectly functional high-end gas cooktop. I have no plans to replace it. Sturdy cast-iron trivets are bulletproof. You get visual feedback about heat intensity. I use enough heavy Dutch ovens and stainless and cast-iron pans that a glass cooktop under them seems like an added risk.

I've been cooking eggs on induction cooktops for something like a decade now; while it's true that you can't tilt the pan (the induction won't work, and the cooktop is likely to just say "nope, not operating without a pan on me"), I've had no trouble with getting either scrambled eggs or omelettes to be softly and evenly cooked.

Perhaps it helps that I had never had that particular advice for cooking on gas/electric!