Cannot understand why not suitable for Asian cooing. Heat is just heat. Taste better? It is the smell of gas, I'd say. If you use wood to cook rice, it got wood smell. If you use kerosene stove, food smell kerosene.

I cooked on all kind of stove and the reason it taste different because the smell also affect taste to certain extend. Gas has the most energy wasted. Then it go to heat plate/infra red and the most efficient is induction.

For those who said induction is slower is just because the power is not equivalent to the gas stove used for comparison.

Because gas is cheaper compare to other hobs to operate. 

have you really try before? i been using induction for 4 years now...cook what also no problem even can make bolognese spaghetti , can steam bun (pau), can deep fry food...fry egg, soft boiled egg all no problem.....

Arang kayu still the best even compare to gas 

No problem at all. Just get use to it

That is because you never see how rural people who cook with wood. .... Yes not fastest but taste and smell are different. 

Anyway, did you ever cook rice using gas stove?

i also stir fry what...onions...ginger..minced meat...

not sure what induction u use la..the one i use max heat up to 400 degree

boiled water less than 5 minutes already boiled with max heat

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.