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I didn't say it heats up food faster. I know it doesn't. I say the stove gets hot faster, which is not the same thing. And it also cools off faster. So if you have a sauce that's burning, you can quickly shut it off instead of having to move the pan.
But the fact that I use a wok I think is still a good reason to prefer gas.
You can literally put your hand directly on the surface of an induction cook surface while it’s on. You can also place it on the surface within seconds of removing the hot pan of food that was cooking.
I am talking about quickly reducing the heat of a pan which, for example, has a sauce in it that is close to burning without having to move it to another burner.
Ok? Which part of what I said was irrelevant in your mind?
In my opinion, all of because I don't care.