I have a gas stove heat up faster than any induction. is called "mui fa lou"
I have been using induction for the past 5 years ... no gas stove.
your cooking style need to change when using induction.
1) heating is really fast, you need to really prepared everything before switching it on, gone where you wait for oil to heat up while slowly cutting your garlic.
2) cost more than gas if you cook heavy, aka, breakfast, lunch, dinner also you cook ... very unlikely in KL lifestyle.
3) the thing about the plate don't heat up, remember your pot will heat up and the heat will transfer back to the plate. its HOT after cooking.
4) get induction cookware [kinda expensive], try best to avoid cheap cookware, will be destroy by rapid heat.
5) digital heat means you get hi, mid, low unlike gas where you can have in between.
Comparing induction with gas is like comparing wood fire with gas cooking ... don't bother with it. technology is different, method is different.
same quality can be achieve by using induction as with gas cooking but you do need to change your style, mainly speed. thing get cook much faster.
Induction is not exactly radiation, instead of heating up something to transfer the heat [fire > pot > food], it used the cookware itself as heating [pot > food].
bought mine at RM2100 [5 years back] Zypher (suppose spelling need to be check
), zero death up to date.