To be fair, induction doesn’t heat the sides of the pan at all. So carbon steel pans are more annoying to use and keep uniformly seasoned. Woks don’t really work by default either. It’s also more susceptible to slightly warped pans exacerbating uneven heating.

Heating the absolute hell out of the sides of the pan used to be a disadvantage. That's why everyone moved to crazy-expensive, fully-clad cookware. I like how well cheap, disk-bottomed pans work on induction.

But yes, I've also basically given up on carbon steel with induction. Cast iron seasons really well though.

I consider this a downside. Now whenever I am cooking on a gas stove I keep burning myself because everything in the vicinity of the stove is so hot. I love with induction that I can always grab the handles of the cookware and don't have to worry about stuff nearby on the stove getting hot (example my bowl of pancake batter next to the pan doesn't cook on the near side.

You are right about the wok, it isn't quite the same on the induction stove (at least the flat ones, there are wok-shaped ones but these are generally only found in professional units). If you cook most of your meals in it then you are probably right to go gas (or get a gas burner).