As to the non-universality of induction. Many cooking techniques require you to be pretty active with your pan. Perhaps to toss the contents to stir, perhaps to collect hot oil that you are spooning over your fish to brown the top. Many techniques depend on the pan having different temperature at different spots. In particular they require you to use a pan whose geometry is fundamentally incompatible with your induction surface. Induction cooktops do some things better than gas ranges, no question, but they do not do everything better, and there are some things that they don't do at all.

Burning things is not always bad. Smoke is basically always bad, aerosolized oils are usually bad, but the product of combusting natural gas is almost entirely carbon dioxide and water vapor. Vent hoods are for oil particulate, and oil particulate contains all sorts of nasty shit for your lungs.