I've also used gas, electric (briefly, years ago) and now induction. Induction is superb: very precisely controllable for everything from long slow simmer to nuking. The flat surfaces are much easier to keep extremely clean and also serve as extra space for putting stuff down when a given ring isn't in use. The only sense in which I preferred the old gas system was the controls themselves which were rotary dials rather than long-press surfaces. But I'm used to that now.