In our previous house we cooked with gas, we had a fantastic stove with a wok burner. Amazing thing. With our new house we - against my best judgement - went for induction.
It's amazing, way better than our old gas stove. I'll never go back.
Yup - induction heats up quicker, although you have to use a heavy iron wok which sits still. It probably says more about how bad the consumer wok rings are though. If you have a commercial one you'd never switch from gas.
I found those burners too weak for stir-frying. I suspect that unless you have special ventilation, a burner that's hot enough for wok cooking will not be safe for indoor use.
Ours is used outside because that's where the gas bottle has to be kept and because apparently it generates too much carbon monoxide to be safely used inside. And because we have three small children and this thing burns with a foot-high flame like a jet afterburner. It's great fun
I suppose if you have one of those round made-for-wok induction hobs. the flat ones just don't heat the sides of a wok and you can't even use a round bottom work. far from "excellent".
