No , hard to cook extra 1 sec terus vlack . very easy to burn stuff , cannot even stir fry

Western food sure no problem. But if chinese stir fry style?

U know why good fried rice can't be done with induction cooker? Because the heat not high and consistent enough. 

i think he still haven't learn how to use it well.

when using gas , we usually put the wok on the stove and heat it up.after tht only put in oil/water ...
induction tak bulih , cause they heat up very fast , so u must put the oil in the wok then only switch it on.

actually induction easy to use. just when stir fry need sometime to get used to it and how to adjust the heat.

well , a lot ask heat is heat , y gas n induction different.

1)ok,gas stove control knob it round and circle , u turn to whatever position you want.
   but induction is button control.so every degree/number u choose is preset with specific heat output.

   example , u want to braise pork using induction , u choose indicator 1 the power is too low but indicator 2 is too high. u cant get 1.5
               but with gas stove , no prob.

2)the heat consistency. in gas stove especially u turn to the lowest flame to simmer something. u will c the soup keep on heating.(how to c? c the bubbles in the      soup) but induction works in a way where is u want a low heat , they supply electricity 1sec then stop 1 sec. something like tht , which means heat>stop>heat>stop. so there is no consistency in overall heating. thus this does effect some cooking.

3)induction is very power saving and efficient as it only heats up base on how big your pot is.and the heat supply is very balance around the pot. but this is where gas stove wins especially in chinese cooking where we need the whole wok is heated up and heat concentrate in the middle of the wok. this is what we call wok hei.furthermore with tnb rates , using gas stil cheaper.

4)safety wise i think is the same. depends how to take care and which product u use. if u say gas leaking might meletup. induction oso might leak electricity and kill u or burn down your house. and those marketing ppl say induction safe because after cook , the plate wont be hot. who in the sane mind will touch the burner stove right after cooking? i found this benefit really irrelevant.

and 1 more point is check your area for gas delivery. last time i move to new area. no gas delivery nearby. have to angkut sendiri from kedai runcit. damn heavy i tell u. used induction during my apartment days for 5yrs. still missed gas.new place already use back gas.

at the end , if u seldom do chinese style cooking , go for induction.
if u like me cina apek style , definitely gas.

not all heat are equal... my point is induction cooker are not designed for things with non-inductive bottomed pans/pots and wok. The heat will not travel thru. Also round bottom things like wok also cannot work properly with induction as the surface is flat. Got flat bottomed wok but i never tried

I have both and to me, food taste better with gas cooker... i think becoz of uneven distribution of heat into the cooking that my household does. again this is my opinion.

Gas stove still best in heat control ,
I don't like induction especially cook complicated stuff,
Example to cook nice salmon fillet ,

If using gas stove , ur pan u cooked ur salmon and u take put the pan with salmon aside and use new pan for cooking taste/ sauce.

If u use induction , u cook ur salmon u must put the salmon onto a plate, because if u leave at the pan aside  u will overcooked , induction cooker heat up very fast but heat down blardy slow. Then u can use the same pan to cook ur sauce and slide back ur salmon on the the pan. But ur salmon doesn't look pretty anymore ,
If u don't do that then the salmon doesn't absorb the sauce into the meat , so it taste abit off,