> Induction requires your cookware to sit flat against the surface or it won’t heat up

Not really. You’ve obviously not used modern induction cooktops (though if you’ve gone to a restaurant you’ve eaten from it).

> The temperature profile of a round-bottom wok over gas flame is also superior to a flat-bottom wok on induction

Explain why induction cooktops are incredibly widespread across modern Asian restaurants. You’ve really got to update your priors.

Don’t listen to me, listen to a professional chef (who runs an awesome restaurant in Shenzhen): https://youtu.be/vgv_IiSZarY?si=fgl1w1udQ72xqY3n

Candy making, I’ll concede because I have no experience. In every other way induction is still better.

I'd rather listen to one of the top chefs in China: https://www.youtube.com/watch?v=hgYXRuQcniw

Fried rice IS a quick dish with a proper gas burner.

There's a misconception that Chinese food requires a 50,000 BTU burner causing "wok hei" to be right. The truth is that Chinese cuisine is huge and varied. Some regional dishes do actually require that. Most do not and can be cooked at home.

An equivalent induction stove would be around 5000W, which I think exists. The problem with inductioning a wok is the tossing motion removes the wok from the heat, unlike over a big flame. It probably doesn't matter, but maybe it does.

The main difference is that the gas instantly turns off, whereas with induction, the stove surface the pan sits on is just as hot as the pan, because the pan heats it up via contact, so it's almost like electric in that way. I kind of doubt this matters except in certain specialty things like candy making. I'd consider myself a very proficient chef at the level of a new culinary school graduate (minus the restauranteering modules), and in practice any stove type is just fine. I'm not going to rip out my gas stove though; it came with the house and adds resale value.